05.27 of tiffins & telecoms

here's a lil excerpt from an e-mail to patrick on 01.13:

i got a chance to chat with a lunch delivery man the other day. these guys are incredible - deliver like 10,000 lunches each day. they get all the orders straight too. could you imagine if you had that kinda service in north america?

the tiffin men were incredible. patrick tells me it's their six sigma rating (fast and efficient). they were studied by multinational courier companies, who couldn't replicate their service levels. what's also interesting is their business model. each tiffin delivery man and each tiffin assembly woman is a shareholder in the company. it's in each employee's best interest to be efficient and exact. let's see if ups or fedex can match that.

it's because of cheap labour, and a huge workforce of largely poor and hungry which that india has been catapulting onto the world stage for the past few years in terms of business reach. arrey! national pride is lost to the savings from offshore labour. i once called air "canada" customer service, to get "rose" (aka 'rosina' from india) on the other end... not so canadian after all, eh? even the organization i work for was using a consultant who wanted us to outsource our fundraising calls!! i read in the times in india that two of the world's biggest companies: walmart and airtel (the world's largest telecom company) were signing a partnership.

but this progress comes with downsides and risks.

the economic divide is widening too fast. i was in a downtown mumbai dessert place with abbas one night. they wouldn't let a woman come in because she looked poor... just one of many times i witnessed bad class action. in most circumstances, a paying customer is always welcome. now india's rich (many of whom are not even indian) are getting richer, while the rest are left to their own devices. beggars even have become choosers. they will often pass up food and just ask for money.

what is scarier is the potential risk. the amount of foreign investment in india is at an all-time high. meaning that a large and growing proportion of india's population is reliant on this foreign interest. but how long can this last? it's only a matter of time before india's workforce gets up to market, and when that happens, well all that foreign dough goes out the window and back home. leaving india's workforce in a lurch.

but for now the boom boom is india and india's where it's at.
check out the hindu business line article, in which jayati ghosh reports on the amount of foreign direct investment into india. the numbers speak to india's incredible labour force, from to tiffins to telecomms. oh, did i hear someone say re-colonialism??

05.26 the algoza: two-timing on the flute

i love this because he's not only playing two flutes at once, with different finger positions (we love that!) he's also inhaling and playing at the same time!

consider me "snake" charmed.

05.01 salima's kitchen diary

so i've started 'cooking lessons' with my mom... kinda like wok with yan but it's more like karhai with mum.

i may be a bit biased, but my mom is the greatest cook ever. this is why i have learned everything from grilled cheese to lasagna, but have never studied the art of indian cooking. no matter how well i did any dish, my mother could always do it better. and without instructions.

so on my path to perfection, i've finally decided to learn from the master, mummy-ji! only thing, she's a terrible cooking instructor.

see, my mom does not believe that there are two parts to cooking: gathering/preparation and cooking/assembly. rather, a pot with oil goes on the stove, max heat. the cupboard opens, she calls out the name of an aromatic spice. i locate the appropriate jar. i must measure it from the jar into the palm of my hand, with each of the spices she calls, successively dumping each handful into the pot when they reach the perfect measurement... and regardless of whether it's a few cinnamon sticks or a few fists of jeera powder going in, she always says sweetly each time, "juuuust a peench!". so much for measurements!

spices jam together in the pot, heat still at max, the intoxicating smell filling my nostrils... there are no ingredients on the countertop. i must bring tomatoes and onions from the fridge, dice them in seconds flat and dump them in the pot, before the spices burn.

there is always a time when the cupboard opens, and more "pinches" of the same spices get added to the pot. further confounding any attempt at measurement.

next i'm asked to retrieve veggies from the fridge, wash them and cut them directly over the pot, pronto. "um. mum. should we turn this down?" "no, bettah, it's okay." so again i'm wondering how all this happens without anything burning. but somehow the stuff cooks nicely and tastes great. by the end of it, my notes look like grade 11 algebra class. i need to bring the video cam out to the next class.

so far, i know how to make a killer curried spinach, curried shrimp, and an amazing eggplant curry. i'm so-so with veggie pilau, and want to try my hand at roti.

it also helps to know what the names of things are. sometimes she'll ask me to get "rai" out of the cupboard... and i'll be like, "ok is that mustard seed?"....

i found a pretty decent glossary in mamta's kitchen diary;

a few chosen translations here:

English Hindi
Amaranth (leaves or grain) Chauli, Chaulai, Chavlerr, Chowli, Chowlai
Anise seeds Saunf, Patli
Aniseed (see also saunf) Vilayati saunf
Asafoetida Hing or Heeng
Basil Tulsi
Bay leaf Tej Patta or Tez PattaBetel leaf Pan or Paan
Betel nut Supari/Chali/Chalia
Black Cumin Seeds Kashmiri Jeera, Shahi Jeera, Kala Jeera
Camphor Kapoor or kapur
Caraway Siya jeera
Cardamom Green Choti or green Ilaichi/Ellaichi
Cardamom Large-Brown or Black Illaichi/Elaichi Bari/Badi
Carom seeds Ajwain
Cashew nuts Kaju
Chilli Mirch
Cilantro Dhania
Cinnamon Dalchini or Darchini
Clarified butter Ghee
Clove Lavang
Cobra saffron Nag-kesar
Coconut Nariyal, Copra, Kopra
Coconut oil Narial ka Tael
Coriander leaves Hara dhania
Coriander leaves (English word) Hara Dhania
Coriander, Cilantro Dhania, Kothamalli
Cumin Jeera
Curry Leaves Curry Patta, Meetha Neem, Kari Patta
Dried ginger powder Sonth
Fennel Saunf, Moti (Shatphool or Dodda jeera)
Fenugreek leaves, dry Kasoori methi
Fenugreek Seeds Methi dana
Garlic Lahsun
Ginger Adrak
Ginger Powder Sonth or Saunth
Green cardamom Choti Ilaichi or elaichi
Hemp Bhang
Honey Madhu
Indian ice-cream Kulfi
Indian Wok Karahi
Juice Ras
Lemon Nimbu or Neembu
Lime Nimbu or Neembu
Liquorice Mulahati or Mulethi
Mint Pudina
Mustard seeds Rai or Sarson
Nigella or Onion seeds Kalaunji
Nutmeg Zaiphal
Oil Tel
Onion Pyaz
Poppy seeds Khas khas
Rose Gulab
Safflower Kusam or Kusumbo
Saffron Kesar or Zafran
Saffron Coloured Kesari
Salt Nimak
Sesame Til
Star Anise Anas phal
Sugar Shakkar
Tamarind Imli
Thyme Hasha
Turmeric Haldi or Huldi
Vegetable (generic) Sabzi
White pepper Safed mirch
Wok Kadhai