Bollywood is making a conscious attempt to do out of the box movies. It now wants to take the medium to the nook and crannies of issues, which till now have been glossed over. The critics have panned such movies citing the immature handling of a mature theme and that the directors had better go back to the super gloss movies of their yore.

The issue we are discussing here is the relevance of KANK to the emerging new India. Why is there such a hype and fanfare around movies that revolve around extra marital issues? It doesn’t sound like just moral policing to me. It’s got more to do with the paranoia that all us suffer from. A social paranoia, which has held us captives for sometime now. It is this fear that we need to come to terms with. A fear of the disturbing reality around us as a consequence of which anything that is out of sync, out of the existing order is viewed as a threat. People want them to be weeded out without leaving their spills behind.

The Gastronomic preferences of a Nation can be as effective a conversation line as the English weather. In fact cuisines of a land especially one as diverse as India are any connoisseur’s delight. The food culture of a land mirrors the diverse ethnicities that prevail in that land. India is no exception to this as its cuisines are firmly couched in the socio- cultural background of a region. As in every other realm Indian cuisines also have been a dynamic proposition wherein several western influences have been incorporated. Yet the desi hand is unmistakably there in every regional recipe.

There are several cuisines in India, which are rich treasure troves of Indian heritage. For e.g. cuisines like Kashmiri, konkani, Goan, Gujarat, Rajasthani, Punjabi etc. Here is an assortment of interesting recipes for you to try out.

Konkani food

Konkani kitchen has two schools the spicy non-Brahmin school and the not so spicy coconut based konkanast Brahmin cuisine. The other spices that find a strong presence in konkani cuisine are peanuts, sesame and coriander. Their garam masala is called the bottle masala and has 20- 25 ingredients in it .The USP of the konkani cuisine is the consistency of the masala as it is never ground fine. Instead the masala is a coarse flaky powder, flaky because of the red chilies and the charcoal grilled onions. Their cuisine is never complete without coconut in any form either grated and raw or grated and fried.