Monday, April 22, 2013

Nepali Orthodox Tea




“Tea has always been an expression of freshness” as whether it’s an early morning reason to get-up or a hot drink in hard winter, we generally grab our cups to satisfy our longing by having a cup of tea.
To be precise tea has adapted the different culture and creed people, evolving itself as a brawny part of the different culture where people have developed it as an addiction in the most profound way.

With over 600 kinds of tea in the world, the history and tradition of tea culture has established itself as a stronge part of different cultures all over the world. Tea drinking dates back 3000 years and while we enjoy
the tradition and ceremony, we also want to sometimes enjoy tea in a contemporary way that compliments modern life. Our tea culture has been hugely affected by the influences from China, though not so rich but it does have some definite signs. Just like them it is an integral part of our daily lives where we can see its presence and strength in every corner and every minute where we all shout around for “chiya”. The culture itself is not so rich but it does have some defined values of its practice. We search its presence every now and then when we feel of being bored. Looking back at history, it is believed that the first tea plants in Nepal were grown gifted by the Chinese Emperor to the then Prime Minister of Nepal, Jung Bahadur Rana, where under his gardens it flourished. Similarly, Nepalese tea industry owes its roots to the colonization of India, by the world’s first multinational company, the “East India Company”, under the British Empire.
Around 1863, within a time span of 10 years after the first tea plantation was set up in Darjeeling, hybrids of tea bushes were brought, and the Nepal’s first tea plantation, Ilam Tea Estate was set up in Ilam district, at an altitude of 4,500-5,000 feet above the sea level. Visioning better future prospects of the tea industry in Nepal, two years later a second tea plantation, Soktim Tea Estate was set up in the Jhapa district.

Scientifically, the tea plant belongs to Camellia Sinensis group of species, which generally grows in cold or higher altitude. Categorically teas are divided into two-category CTC which is massively grown in terai region and Orthrodox in hilly region. In-fact, the High altitude teas have more flavors and aroma than low altitude teas that is the reason why, the green teas grown in high altitude are regard as the best.

Today, Nepal's orthodox tea is getting famous in the world for its medicinal and youth-ness properties. It is devoured by thousands of people in a pleasing way of satisfying their thirst in just the name of having a break.
Perhaps, it contains antioxidants, which helps to fight our body against disease and also helps to prolong aging to an extent. Further researches have confirmed its properties to be effective against disease like cancer.

Different category of teas are found from a specific garden, grade and flush like Silvery Tippy Golden Flowery Orange Pekoe (STGFOP), Tippy Golden Flowery Orange Pokoe (TGFOP), Golden Flowery Orange Pokoe (GFOP), Flowery Orange Broken (FOB), Broken Orange Pokoe (BOP), First and Second
flush etc where teas grown using minimum pesticide are high in demand in the international market. Mostly the CTC teas are grown in terai region while orthodox teas are grown in hilly region.

In eastern Nepal, the organic gardens are situated in 3000ft to 7,325ft above sea level giving the Nepal orthodox tea, a definite taste and aroma. Currently in major areas like Dhankuta, Illam, Jhapa, Therathum, Panchthar etc where the trend of orthodox tea is taking pace with high earning. More over, teas
are produce from biological and ecological balanced soil so it has adapted the different entrepreneur in creating a lure for the industry.

Generally, the tea plantation in Nepal begins in March following the raining season with the opening of winter. The tea then plucked has a light golden color with a slight aroma. The second flush is plucked during May and June. By mid June the Monsoon season reaches the eastern part and continues till the end of September. The tea produced during this period contains moisture and considered of standard quality. Again in October another plucking session is done which is specifically know as “Autumnal” varying its color from pale lemon to amber with the season. It features an extra ordinary Muscat flavor, rich aroma and a lingering aftertaste. Perhaps orthodox tea is accepted around the world for it seasonal and unique taste.

The tea manufacturing process includes three main stages Plantation, Plucking and Pruning and Processing.
Plantation includes a rigorous procedure of selecting a high quality tea breed and facilitating it with natural and available fertilizers. Plucking and pruning refers to another important stage where fresh leaves are plucked once every 7 days giving another batch of fresh tea leaves to grow on it. Similarly processing is the most important stage where the leaves plucked from the plant are then withered which gradually evaporates moisture from the leaf over the hours then the leaves are removed from the trough and loaded into a rolling machine. After the rolling process the leaves are then set for fermentation, on attaining the level of fermentation that transforms the green leaves into black tea and when the desired level of fermentation is acquired, then the tea is dried or exposed to hot air to regulate the aroma and taste. Likewise, it goes to a chamber of a modern tea factory where the temperature is maintained in between from 93-121C. It is the most intensive operation in the entire tea processing. After which the tea is then sealed and packed according to desired ways.

Nevertheless, in today's context tea is growing as a habituation in subsidizing it as a culture where people are having one more cup in the name of break or recess.

Tongba-The flavor of Nepal


Popular among the locals as the Himalayan beer the Tongba is a millet bases alcoholic beverage that makes you feel warm and tipsy. Easily available in any of the petite street corner drinking Tongba is not considered as getting drunk in fact in reality it is taken as a normal drink for any cold day. Tongba is very popular among the eastern Nepal, Darjeeling and Sikkim region of India. Just like the Japanese tradition of drinking SAKE or Guinness to the Irish or whisky to the Scots: it's something to celebrate and revel in, and to stumble and sing under its influence and has its own tradition among the Limbu people. The Limbu tribes and clans belong to the Kirati nation. They are indigenous to the hill and mountainous regions of east Nepal between the Arun and Mechi rivers to as far as Southern Tibet, Bhutan and Sikkim. Tongba is used in different aspect of their culture like weddings, mourning, gift exchanges, and settlement of conflicts where they practice it with great efficacy and pride.

Tongba actually is the vessel which holds the fermented alcoholic beverage known as Jaand that is served in a cylindrical wooden pot with polished brass banding. The vessel is filled with fermented millet seeds where hot water is poured in and the fermented millet dissolves and produces jaand. Before that the millet is cooked and fermented. The cooked millet is cooled and mixed with murcha (bacteria and yeast). Then the mass is collected and placed in a woven bamboo basket lined with green leaves or plastic, covered with thick fold of cloth and allowed to remain in a warm place for 1–2 days depending upon the temperature. The sweet mass is then packed tightly into an earthenware pot or plastic jars and the opening is usually sealed off to prevent air from entering.

After 7–15 days depending upon the temperature, the fermentation is complete and the mass is converted to jaand. The time jaand is left to remain undisturbed in the pot after completion of fermentation leads to maturing of the jaand, during which the flavors and taste intensifies yet become more mellowed. Traditionally it is stored for about six months.

The fermented millet is put in a container and consumed in a unique way. Traditionally boiled water is poured in it to the brim. It is then left undisturbed for five minutes. Once the five minutes has passed it is ready to drink; more hot water is added as the tongba becomes dry, and the process is repeated until the alcohol is exhausted. Drinkers suck the alcoholic mixture through a bamboo straw with tiny filters to keep the seeds out, and it's a never-ending affair. You sit around the fire with a thermos flask topping up the pot for hours, and snack on spiced cucumber and mutton pieces known as sukuti. The locals will assure you that tongba never leads to hangovers but it certainly makes sleep come more quickly. Tongba's heartwarming kick is especially welcome during the winter, which incidentally is the best time for visiting the country.

Tongba leaves you with a warm and pleasant feeling. Maybe it was the altitude? And Since it’s meant to be sipped then refilled and sipped again each drink tends to last, making Tongba a very nice evening drink and recommended at least to try something very genuinely of Nepal’s own tradition.

Tehzeeb 50 cent Bar and Grill- a multi cuisine restaurant

Tehzeeb 50 cent Bar and Grill is a multi cuisine restaurant that features retro style setting with an explosion of taste bud. Located in the center city area of Lal Durbar it caters its arrival with variable taste of Indian, Chinese, continental and Nepali taste. The basic highlight of the restaurant is its live Traditional Nepali show that attracts most of its clients where it has established itself as a new type of restaurants in the market.
According to the management, “ Tehzeeb as the name suggests is one of the best in terms of standard quality. We focus more toward quality and standard as they are our key point; apart from that most of our clients are foreigners, so we always have to be in top notch.  With spacious parking and established qualified staff we promise you the best of service and standard.”

The restaurant is run by qualified people who have been in the industry from past 15 years

Two Star: ☆☆

Sunday, April 21, 2013

Secrets of FOOD all over the world


Continental food  refers to the cooking style that is used in the  European Continent, which highlights majorly the use of  olive oil, garlic and other intense herbs and flavors.

Similarly, the French, Italian and Spanish parts of Europe, all do 'continental' dishes which center on olive oil, wine, garlic and herbs like Rosemary etc..  Classing food by style is really about its main flavors which invariably found in the dish. . 

Chinese food generally focuses on 3 flavors, Garlic, Spring onion and Ginger as its base in nearly all dishes.

Indian Food uses Garlic, Cumin and Coriander are the base flavors found in almost all Indian dishes. 

Thai Food uses Lemon Grass, Garlic, Ginger, Chilli + fraigrant spice 

Nepali food rich with tradition + carbohydrates and love

Technical Source: Yubraj Basnet  

food to health/ happiness or food to gain weight

Food is what we all eat and food is something that makes our day, but food is something that can also make you crazy and lethargic. The proportion of spices, herbs and mineral when well balanced can give you a smile to make your day where as the same proportion when goes wrong can result in a chemical imbalance of causing  diarrhea or indigestion.

Food is not just a source of energy its a way or tradition that spells the way of living. Food  is humanity that gives us all a way to see the beauty of world where we all share the love and affection. May be that is the reason why food has no boundaries and no race it is just appetizing and full of smiles...............  

Apart from that the use of MSG specially to enhance the taste is a complete wrong a way  to see food. Food is never about taste, its about satisfaction and dedication which needs to be understood. The commercial use of the MSG not only destroys the real taste of food but it also makes your taste buds dull.

If you eat good and health food you can be productive and perform in every field of life but if you eat unhealthy food then you will be unproductive and lethargic, so be careful about what you eat.

To summarize short food is all about colors, taste, smell and every other small things that makes you the satisfaction of being full