Latest news with #KurushDalal
New Indian Express
3 days ago
- General
- New Indian Express
In Praise of the Samosa
If you know me even a little, you'll know about my unwavering love for the humble samosa. And now, with the monsoon clouds gathering over Delhi, that craving only grows stronger with every grey sky and cool breeze. I can't quite recall when this love affair with the triangular snack began, but I've sampled countless versions from different regions over the years. After much enthusiastic research, I've concluded that my favourites are the classic Punjabi samosa—stuffed with potatoes, coarse coriander seeds, a hint of salt, and, when in season, sweet green peas—and the Bengali singhara, with its delicate diced potato and peanut filling. Paired with garam chai served in a mati'r bhaar (clay cup), few things come close. Chef Naresh Kotwal of Ikk Panjab has, rather amusingly, taken it upon himself to fuel this obsession. Every time he spots me, he appears with a plate of piping hot samosas in hand. His version isn't the oversized, dough-heavy rendition so common outside Punjab. Instead, these are perfectly proportioned, with an ideal ratio of crisp casing to soft, flavourful filling. True to tradition, they are lightly spiced, relying on texture and balance rather than fiery heat—the way samosas are made across Punjab. Of course, it's no secret that the samosa didn't originate in India. Known historically as sambusek, its roots trace back to 7th-century Central Asia, particularly Kazakhstan. 'The original samosa was more of a dumpling,' explains food anthropologist Dr Kurush Dalal. 'A ceramic bowl would be filled with meat, sealed with dough, and slow-cooked inside a tandoor.' Like many culinary traditions, the samosa made its way to India along the ancient spice routes. It is widely believed that the Turks first brought it to the subcontinent. However, the original meat-filled version didn't quite suit the local palate. Over time, Indian resourcefulness transformed the samosa, giving rise to countless regional interpretations. In North India, you'll find the familiar potato-filled samosa, laced with coriander seeds; in Bengal, the delicate singhara, its filling of diced potatoes or seasonal vegetables; in Gujarat, the crisp, crescent-shaped ghughra packed with fresh produce; Bihar's hearty mutton samosa; the Jain community's dry fruit-stuffed variety; and, of course, the indulgent, sweet mawa samosa enjoyed across states, especially Rajasthan. At a recent event celebrating the launch of her book Monsoon: The Indian Season of Resilience and Flavour at Ikk Panjab in Connaught Place, Chef Asma Khan reminded us of how much of our food heritage has been shaped by cultural exchange. 'Just because invaders brought something here doesn't make it any less Indian,' she pointed out. 'We adopted it, adapted it, and made it our own—and how!' The Bohra community's arrival in India further added to this evolving tapestry with the 'patti' samosa—delicate parcels wrapped in thin sheets of dough, crisp and golden. The southern states took to this too, giving rise to Hyderabad's luqmi, typically filled with spiced mince or eggs, and Chennai's famed onion patti samosa. Among Bohras, the smoked toor dal patti samosa remains a shining example of culinary mastery. Given Delhi's reputation as India's melting pot, you'd expect to find versions of these samosas tucked away across the city. And you do—but not always in the way tradition intended. In a somewhat comical twist, the capital has embraced a modern lineage of samosas: chowmein samosas, pizza samosas, pasta samosas—the list continues. Places like Munni Lal Halwai in Chandni Chowk still serve the traditional, flaky-edged Punjabi samosa, bursting with potatoes, peas, and the unmistakable scent of coriander seeds. Meanwhile, Bangla Sweet House in Gole Market is known for its giant, generously spiced versions. Those seeking something different might find themselves at street stalls in Lajpat Nagar or Karol Bagh, where experimental flavours like cheesy pizza samosas or chowmein-filled varieties are all the rage. To be clear, I have nothing against these new-age samosas. They're fun, quirky, and—let's be honest—they taste more like spring rolls or calzones than the original triangular parcels of joy. But isn't that the beauty of it? Call it innovation, call it reinvention; every version adds another layer to our shared food history. There's room for them all to coexist—a crispy, spicy, flaky reminder that food, like culture itself, never stays still.
Time of India
4 days ago
- Entertainment
- Time of India
Google Arts and Culture launches AI-powered experiences in India: Explore Elephanta Caves and food mood fusion
In a vibrant celebration of India's rich heritage and culinary diversity, Google Arts & Culture has unveiled two cutting-edge, tech-powered experiences designed to bring tradition closer to the digital generation. The first, Explore Elephanta Caves , uses advanced 3D scanning and generative AI to recreate the 1500-year-old UNESCO World Heritage site , complete with an immersive 'Talking Tour' that brings ancient stone to life. The second, Food Mood: India Edition , is a playful AI experiment built on Gemini 1.5 Flash , allowing users to discover and remix regional Indian flavours into imaginative fusion recipes one delicious algorithm at a time. These launches showcase how Google is applying cutting-edge AI to cultural storytelling and interactive exploration. Explore Elephanta Caves An hour's ferry ride away from Mumbai, on Elephanta Island, lies the Elephanta Caves - a UNESCO World Heritage site. Described by the UNESCO listing as the 'most magnificent achievement in the history of rock-architecture in western India', this network of 1500-year-old cave temples dates back to the 5th and 8th centuries AD. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Elegant New Scooters For Seniors In 2024: The Prices May Surprise You Mobility Scooter | Search Ads Learn More Undo Bringing a true jewel of ancient Indian art to the world, Google Arts & Culture, in partnership with CyArk, the Archaeological Survey of India (ASI), the Chhatrapati Shivaji Maharaj Vastu Sangrahalaya (CSMVS) and twelve other partner institutions, has launched 'Explore Elephanta Caves'. The initiative enables audiences to virtually explore this ancient wonder, brought to life through cutting-edge technology, including 3D scanning and generative AI for immersive storytelling. CyArk, along with Instucen Trust and ASI, used 3D Lidar scanning to digitally preserve Elephanta Caves' main cave temple. (LiDAR is a mapping technology that uses laser light to create highly accurate 3D maps of various surfaces.). A dedicated team embarked on daily journeys to Elephanta, transporting their specialised equipment via small fishing boats. On Elephanta, they meticulously captured over 6,500 photos and 197 laser scans. They also recorded crucial insights from experts like archaeologists Dr. Andre Baptista and Dr. Kurush Dalal. This devoted labour of love now brings the main cave's intricate beauty to virtual audiences across the globe. Adding further depth to the digital exhibit is a curated collection of photographs contributed by the Chhatrapati Shivaji Maharaj Vastu Sangrahalaya (CSMVS). Showcasing key archaeological artefacts unearthed on Elephanta Island including sculptures, pot sherds, and copper thals (ritual plates), the collection offers a rare glimpse into the religious practices and daily lives of the communities that once inhabited this sacred space for centuries. For the first time ever, audiences worldwide can embark on a 'Talking Tour' of the Elephanta Caves — an interactive experience powered by Google AI that allows users to virtually explore the site while listening to contextual audio generated in real time. This innovative guide doesn't just narrate; it responds. Users can ask questions along the way, unlocking a more personalised and immersive journey through the centuries-old monument. This rich digital experience is housed within a cohesive online hub, created in collaboration with 15 cultural institutions. More than just ancient rock-cut sculptures, the Elephanta Caves represent a living testament to India's artistic mastery and architectural ingenuity, a near-perfect embodiment of Indian art at its finest. Food Mood Google also introduces Food Mood: India Edition, a playful AI experiment that invites users to explore India's rich culinary heritage through creative fusion. Food has long been a cornerstone of Indian culture, with flavours that shift dramatically every few miles. Each state offers its own culinary identity, shaped by distinctive spices, traditional cooking techniques, and recipes passed down through generations. To experience the fusion, users simply select two regional Indian cuisines, and the recipe generator crafts a new dish, whether a starter, soup, main course, or dessert. Imagine combining the bold flavours of Maharashtra with Goa's coastal zest, or blending Rajasthan's royal spice palette with Kerala's coconut-rich traditions. Each regional profile is carefully represented, offering a vibrant digital canvas of Indian gastronomy. Powered by Gemini 1.5 Flash via Vertex AI, this experiment reflects Google's ongoing commitment to sparking cultural curiosity and creativity. Both Food Mood: India Edition and the Elephanta Caves Talking Tour are now live on Google Arts & Culture.
