24062024-LSTC-01.qxd 6/23/2024 8:32 PM Page 1 c m y b FAMILY TIME FOR SHAHID Shahid Kapoor recently shared a heartwarming photograph of his children, Misha and Zain, on social media. He wrote, “There can be immense joy filled in a single moment, enough to fuel you for days and months…” TRIBUNE Tight spot On the latest episode of The Kardashians, Kim Kardashian said it’s a challenge to portray emotions on screen due to botox. CHANDIGARH | MONDAY | 24 JUNE 2024 DNA mapping over a Tom Yum soup may not be scientifically approved, but who cares when the food is so sumptuous and the stories narrated by a Thai chef ring in cultural familiarity In search of familiar flavour Parbina Rashid It’s not the aromatic lemongrass or kaffir lime which piqued my interest in Thai food, but the historical DNA that we, the people of Thailand and Assam, have shared for centuries. According to historians, the Ahom, who ruled Assam for nearly 600 years, had migrated from Thailand to eastern India via the Patkai Mountains. Chaolung Sukaphaa, the Shaan prince of Mong Mao, was the leader who had established the dynasty in the Brahmaputra valley in the 13th century. So, an invitation for a Thai food festival at The Lalit Chandigarh, curated by Master Thai Chef Suriya, seemed like an opportunity to know the origin of the culture I inherited from my maternal side. Especially, as the festival provided a chance to have a heart-to-heart chat with the chef. “Traditional Thai cuisine falls into four categories — tom (boiled dishes), yam (spicy salads), tam (pounded foods), and kaeng (curries),” says Chef Suriya, who introduces us to the basics of Thai food. In his words, “Thai cooking is balancing of disparate elements like sweet, sour and spicy to create a harmonious dish.” The introductory dishes Phae Thod (crispy lamb toss with roasted chilli paste) and Hed Krob (crispy mushroom toasted with roasted chilli paste) come with another bit of information, “Deep-frying, stir-frying and steaming are methods introduced from Chinese cuisine.” In fact, Thai cuisine has been influenced by the culinary traditions of Thailand’s neighbours, especially Cambodia, Laos, Myanmar, India, Malaysia and Indonesia. With India’s part in the evolution of Thai cuisine established by Suriya, the next question that comes to mind is ‘was his transition from a Thai chef in Thailand to a Thai chef in India’ a smooth one? It’s been almost 18 years since the chef has made India his second home, but the cultural shock which he got when he first landed here in 2000 is still fresh. “I had no clue what non-vegetarian meant when I first arrived here,” he says. ‘We didn’t have the concept of vegetarianism in Thai. CHEF SURIYA Bride in white, Karman Singh From Coimbatore to Chandigarh, Bhairava’s Bujji is on an India tour, and it’s capturing the hearts of everyone. So, what makes Bujji so special? In Telugu, Bujji means ‘best friend’ and in the upcoming multi-starrer Bollywood film Kalki 2898 AD, Bujji is the fifth character that is the loyal companion of Prabhas. This isn’t just any car; it’s the first-ever vehicle created in collaboration between Mahindra and JN Motors, and it’s fully functional. The magic started when Nag Ashwin, the director of Kalki, tweeted the idea of a futuristic car design to Anand Mahindra. The result? A real-life, drivable car, assembled right in India. “Bujji is a true ‘Made in India’ marvel,” says Anirudh, the film’s A-line producer. Everywhere Bujji goes, people go crazy, even as fans are rushing to take selfies! Sonakshi! ZAHEER AND SONAKSHI The paparazzi milling outside the Sinha residence in Bandra got a sneak peek at Sonakshi’s wedding dress. Setting at rest speculation over what colour Sonakshi would settle for, the glimpses available in pictures seem to suggest that her bridal dress is an all-white affair with a shade of ivory. The pictures show the couple’s attendants loading Sonakshi’s wedding dress into a car with Zaheer’s sherwani, which was also in white. Yo Yo lands for the wedding Rapper and music producer Yo Yo Honey Singh arrived in Mumbai for the wedding of his best friend, Sonakshi Sinha, and promised to dance without drinking (bina daaru piye nachunga mai aaj). Honey Singh was seen in a video as he arrived in style at the Mumbai airport. He sported a salt-and-pepper look, clear sunglasses and black slippers. He expressed his excitement, “It’s a big celebration tonight. I am here for the biggest celebration — Sonakshi and Zaheer.” — IANS c m y b Even a vegetarian dish would have something like fish sauce or fish paste,” he quips. Here, our common DNA resurfaces as growing up in Assam, vegetarianism was an alien concept for us too! Years of experience has helped him curate a menu that is palatable to both vegetarians and non-vegetarians. Tom Yum soup and Tom Kha Tai soup, either with prawn, chicken or vegetables, Laab Kai salad, which is a minced chicken salad with roasted rice for non-veg, and Yam Som O, which is a Pomelo salad with roasted coconut and fried onions, for vegetarians…the chef gives enough options when it comes to the rice and noodle sections as well. In fact, he is wise not about this broad division but what his Indian clients want at the micro level too. “The minced chicken, which is part of Khao Phad Keang Kheawwaan, is originally dry, but keeping the preferences of Indian palates in mind, I have kept it with little gravy,” he tells us, pointing at the aromatic curry and Jasmine rice. That’s not all. “I am often asked why my green curry is pale in colour, unlike the variety which is served here. So, now what I do, add basil leaves to add colour. That makes it dark green while retaining its authenticity.” Talking of authenticity, he is one firm believer in the word. “I source my raw materials from Thailand and for things like lemongrass, kaffir lime and coriander, I depend on Indian varieties. There is not much difference in what we get here and back home,” he says. The soup, which has three major components — prawn and coconut from Delhi markets and lemongrass and kaffir lime from the backyard of The Lalit — vouch for it. And to keep the record straight, we talk about soup while we are in the main course because in Thai cuisine, tradition soup is served along with the main course. Dessert, of course, which is sweets made of tapioca and pumpkin garnished with coconut, follows later. Chef Suriya likes yellow dal, aloo ghobi and chicken tikka, but is in no mood to experiment with Indo-Thai fusion ‘simply because I will forget the ingredients and so wouldn’t be able to replicate it again.” And before we forget, the food festival at The Lalit is on till June 30. So, here is a chance for tricity foodies to taste authentic Thai dishes. No shared DNA is needed to enjoy the food! Meet Bujji, the buddy With the soundtrack of the film playing loudly in the background, the vibe was electric in the city. “People are absolutely loving it and finding it fascinating to be even around Bujji,” adds Anirudh. The excitement was palpable, and it’s not just about the car, it’s about the shared experience and the chance to be part of something unique.
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