परदेस में आहार: कभी खुशी कभी गम

ईमान से कहता हूँ, विदेश में खाना खाना एक बड़ा ही रोचक, यादगार एवं शानदार अनुभव होता है, किंतु साथ ही कभी कभी ऐसा भी लगता है की कहाँ आ फंसे। ऐसे में आप बच गए तो आपका भाग्य अन्यथा दुर्भाग्य। भाषा की समस्या पहली समस्या है, परन्तु सिर्फ़ बोलचाल भर का ज्ञान कभी कभी मुसीबत में डालने वाला हो सकता है। आखिरकार आपको सिर्फ़ अपने कार्यस्थल पर ही नहीं अपने दैनंदिन कार्य के लिए विभिन्न प्रकार के लोगों से भी मिलना होता है।
मैं Bacon शब्द से अनजान तो नहीं ही था, बस इतना जानता था कि पुनर्जागरण काल में एक महान लेखक और दार्शनिक हुए थे जिनका नाम था Francis Bacon । इस से ज्यादा इस शब्द की सार्थकता के बारे में तब तक कल्पना भी नहीं थी, जब तक मैं अपने ऑफिस के कैफेटेरिया में उस दिन नहीं गया था। उस दिन का व्यंजन था Navajo Chicken Sandwich । इसके बारे में विस्तृत विवरण तो देखा , उसमे ये शब्द भी पूरे तौर पर विराजमान था। शेफ ने बड़े ही प्यार से बनाया और जब मुझे परोसने लगा तो मैंने बस उत्सुकतावश पूछा "भाई साहब, इन के नाम भी आप बताएं तो मेरे ज्ञानकोष में कुछ वृद्धि हो। मसलन वो लाल लाल सा टुकड़ा क्या डाला?" उसने भी बड़े ही प्यार से फरमाया:
" Hey ! you don't know this? this is Bacon. Bacon. "
मैंने कंधा उचकाते हुए अनभिज्ञता जतायी।फ़िर उसने कहा:
" Bacon you don't know? " लगा जैसे मैंने जीवन के मूलभूत ज्ञान से वंचित होने का-सा पाप कर दिया हो।
मैंने फ़िर अपना सर ना में हिलाया। फ़िर उसने समझाया:
" See this is side part of the pig. Very tasty. Yummy. You'll love this.Try this today and say thanks to me.okay? "
भगवान् का लाख लाख शुक्र था। मेरे माता पिता एवं गुरुजनों का आशीर्वाद था की समय रहते मेरी बुद्धि चेत गई और मैंने उत्सुकता दिखाई।
उसने बड़े ही प्यार से अपनी तरफ़ से मुझे अच्छा खाना परोसने की कोशिश की थी। लेकिन दुर्भाग्यवश संस्कृति एवं संस्कार का अन्तर हो गया। उसकी भाषा में वह एक लज़ीज़ व्यंजन था Bacon । मेरी भाषा में वह था सूअर । खैर जो भी हो, मुझे इनकार भी करना था और ये भी देखना था कि उसे बुरा न लगे। किसी तरह से इनकार किया। फ़िर धन्यवाद के साथ आग्रह किया कि बिना Bacon के बना दे। अंततः खाना मेरे अनुसार ही बना और फिर इश्वर को धन्यवाद देता हुआ बाहर निकल गया।


आज के खाने में था: Fettuccine verduras


Fettuccine मतलब इटालियन में होता है "छोटा फीता" i.e. Little Ribbon. ये चपटीं और मोटीं होती ये स्थूल noodle के जैसीं होती हैं जो आटे और अंडे से तैयार की जाती हैं।


verduras मतलब वैसी शाक सब्जी होती है जिसका पूरा तना या पत्तियां खाने योग्य हों। उदाहरण के तौर पर पालक, जो आज मुझे परोसा गया। पौधों की ये प्रजातियाँ ख़ास तौर पर वसा एवं कैलोरी रहित होती हैं, लेकिन इनमें आवश्यक मात्रा में विटामिन, रेशेदार पदार्थ और कार्बोहाइड्रेट होते हैं।
ये व्यंजन दिखने में ऐसा होता है:

उत्प्लावन का सिद्धांत

I have come US to spend 3 months for some work. I've bought few things for my friends and family members as 'America ki Nishaani'. I decided to take back India kind of memories which would never fade with time. इसे अभौतिक होना चाहिए.. So I decided to learn something. I chose Swimming. It is said that bicycle and swimming, once learnt can never be forgotten in your entire lifetime even if you don't practice.There is a big swimming pool here in our apartment complex.I had only weekends to learn this. So the time and effort to do swimming has to be more compare to if I'd have been practicing on daily basis. It is really a tiring job initially. I started work out in Gym during weekends and soon after used to go to swim. That was a decision to leave weekend comfort zone.Initially, I found it very very hard to learn swimming. My trainer got tired of me. this made me a frustrated learner. Then I found that I was practicing in the side waters holding the platform of Swimming Pool. Everytime I get tired I used to get hold of the platform and take rest. So the luxury, the comfort zone was the biggest obstacles. If I had to learn swimming, if I had to take something unforgettable unfading immaterial thing with me I had to get rid of comfort zone again. I had previous experiences of leaving comfort zones and that recalling helped a lot.Afterall confident steps taken once, make you more confident next time. I left the sidewaters and even though the water was as deep as in sides (5 feet), I found that I was learning quickly. so all obstacle was in mind.Again it was proved in the pool.There was no holding platform nearby when I get tired so I had to be in water trying to take rest. This constraint helped me making water my friend. So now if I'm tired of swimming I lay flat in water and take rest. It looks like a log floating effortlessly on water.The trainer was none other than my colleague Angom. He speaks in formula and avoids explaining everything. The learner has to understand and work according to his commitment. I started with swimming only with legs. After it was through, came hand movement. Leg had to be like back fin of fish and hands had to move like side rowing of boats or side fins; cutting waters as well as rowing it behind. In the combined movement of legs and hands you start feeling two forces. One upward and another forward. I'm still poor in combining both movement at a time. Sometimes I concentrate on legs and sometimes on hands. Third stage requires you to learn breathing. This is an important thing because 'if you do not breath you can not live and living is first condition to swim :) When you are rowing with both hands your body tilts ninty degrees everytime you stretch a hand forward. And during this time you have to take a quick stock of oxygen via mouth. Exhale can be done anytime you're done with the consumption of inhaled oxygen like you do while standing on ground..........keep on doing like this and sing "मछली जल की रानी है, मैं भी जल का राजा हूँ "After 8 swimming sessions I can proudly tell that I CAN SWIM। I've learnt 'free style front stroke'।Also started learning 'backstroke' as well as 'breast stroke'...but only started ok? no more expectations। Alongwith this I'm working on my legs to be able to improve my stamina for doing more chap-chap in water.Can any reward compare the satisfaction achieved after this confidence building? In future every time I feel low, I'll recall this learning and will be able to regain my confidence. No need to go out for confidence building workshops.It is exciting to imagine that everytime I would swim in India, I'll recall two A's: Angom & America. In this way I'm taking the most precious gift from here that can never be separated from me....Confidence brings best out of you. When you acheive something out of your will, the self-patting received from within is more than any reward from the world.

जागते रहोssssss

After leaving my country for few months, I do read The Times Of India online edition। On Sunday I came across this advertisement and was so excited.
Teach India Movement : "Teach India is a nation-building initiative (or social initiative) from the Times of India that brings together children in need of education and people who can contribute a little time towards teaching them. It is based on one simple principle: If you have the desire to teach, we will put you in touch with underprivileged children who are willing to learn. With over sixty of India’s committed NGOs, corporates, schools and social organizations already supporting our cause, we now look for selfless individuals to come forward and help change the future of a child forever, by giving just a few hours a week to Teach India"
...when you go into the details it says "two hours" per week is okay. Well, it sounds good to people who have no time on weekdays and want to do something meaningful apart from 'other meaningful' things in life.Instantly I started filling up the form. But I’m away from my land and even if they call me to map me with any NGO I can not be contacted.So I decided to postpone it till September.It is a very good thing to do. If we can’t be the Sun, but have the spirit, we can be the diyaa or candle, atleast (because स्पिरिट एक ज्वलनशील पदार्थ होता है :) )Of course size does matter, but not always। ....and it is intention that matters all the times।I'm sure a lot of people would have applied for this. It is more important to me as I do not do any social service and it is my opinion that every Indian should do some social service. This will help a lot in developing our country. Here in US, I see they have developed themselves so much. And the root cause I see is that they are educated. The other day I was reading a notice. It was about violating some trafiic rule, like not fastening seat belt in car etc. the notice said that on violating the law you’ll have to pay few hundred dollars and 48 hours of social service. I've never seem similar compulsion of social service in India. Though there are so many people doing it in India but doing it as a nation on a common goal seems exciting. No?
There's an interesting article there about Dr. Narendra Jadhav, Chief Economist of the Reserve Bank of India - a story of how education made a difference in his life. From growing up a Dalit child with limited access to education, to being the Chief Economist of RBI. Read the full story here http://timesofindia.indiatimes.com/India/Teach_India_From_peon_to_V-C/articleshow/3203879.cms
Our country needs time। My contemporaries and me may not live to see her as developed as other developed countries but initiating a process of giving something more to next generation than we have received from our seniors, will ensure that India will be a developed nation। In the words of Osho, taking one step at a time will reach you to hill top. Nobody can take more than one step at a time and everybody can take atleast one step.
Putting in the volunteer sign-up page here so anybody who is interested in finding out more can get to it.

Feel Good with Filly chicken

Taking a cue from the classic Philly cheese steak, this recipe replaces the traditional beef with chicken but keeps the cheese and onion-bell pepper topping. Pressing the already-warm filling helps the cheese melt and binds the ingredients so they don't fall out as you enjoy the sandwich.Ingredients are:boneless chicken breast, cut into (1-inch-thick) strips,black pepper,vertically sliced onion,wine vinegar,minced garlic cloves,hot pepper sauce, slices provolone cheese and mushrooms with lots of French Fries price: $6

चीनी स्वादिष्ट व्यंजन: कुंग पाओ चिकेन

आज ऑफिस के कैफेटेरिया में कुंग पाओ चिकेन खाया। बाद में विकिपीडिया में ये मिला:Kung Pao chicken is originated from the Sichuan Province of central-western China। The dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official। Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province। His title was Gōng Bǎo, or palatial guardian। The name "Kung Pao" chicken is derived from this title.
Kung Pao Chicken is considered an Asian delicacy. It starts off with fresh, moist, unroasted peanuts or cashew nuts are often used. In such situations, the peanuts or cashew nuts are dropped into the hot oil on the bottom of the wok first, then deep fried until golden brown before the other ingredients are added.
In order to prepare Western-style Kung Pao chicken, bits of diced raw chicken are marinated, then dusted with cornstarch, and then a Chinese wok is heated on a high flame, without oil, until it is quite hot. A swish of the ladle spreads a couple of teaspoons of peanut oil, then the chicken is flash fried in the hot oil to bring out the flavor of very slightly charred or grilled meat, but not so long that it loses its juices or tenderness. Next, grated garlic and the vegetables are added, followed by Chinese rice wine, along with a sweet sauce. A tiny drizzle of sesame oil provides the tang, peanuts are added, and the dish is ready in about one and a half minutes, from the time the oil first hits the wok.
Kung Pao chicken is a very popular staple of North American Sichuan-style Chinese restaurants, and many recommend using it as a measure of the skills of a chef.
Whereas the original Chinese version of the dish includes Sichuan peppercorns as an integral ingredient, the Western version does not. From 1968 until 2005 it was illegal to import Sichuan peppercorns into the United States. They were viewed as potential carriers of citrus canker, a tree disease that can potentially harm citrus crops. The ban has now been lifted in light of new processing methods. However, the 37-year ban resulted in a distinct American version of the recipe that does not incorporate Sichuan peppercorns.

४ जुलाई: अमेरिकी स्वंत्रता दिवस

हरेक देश की अपनी रीतियाँ और अपने रिवाज़ होते हैं। वो अपने तरीके से महत्वपूर्ण त्योहारों को मनाते हैं। अपनी संस्कृति के अनुसार उन्हें सहेजते हैं और गौरवान्वित होते हैं।

अमेरिका में स्वंत्रता दिवस के मौके पर आतिशबाजी होती है। लोग पार्कों में, समुद्र किनारे और खुली जगहों पर जमा होते हैं, एक दूसरे को Happy 4th कहते हैं और अपने अपने तरीके से उत्साह मनाते हैं। चूंकि हम समुद्र किनारे वाली जगह पर रहते हैं, हमने भी एक निकटस्थ आतिशबाजी वाली जगह पर जाने का निश्चय किया.जगह थी " Marina Del Rey" स्थित Chase पार्क। हम जाते जाते ट्रैफिक पुलिस के द्बारा रोक लिए गए। हमें कहा गया की आगे काफ़ी भीड़ है अतः हमारा आगे जाना सम्भव नहीं हो सकेगा। इसलिए जो जहाँ थे वहीँ सड़क के किनारे गाड़ी लगा कर खड़े हो गए और रात के नौ बजते बजते आसमान में होने वाली अभूतपूर्व आतिशबाजी का आनंद लेने लगे। हमने भी कई तस्वीरें उतारी और वीडियो भी बनाये। सारे फोटो एल्बम लिंक पर यह उपलब्ध हो सकेगा। तत्काल ये ट्रैफिक जाम की तस्वीर ही देख लें :

चार बातें पेरू की

आज हमें भोज दिया गया। अंग्रेज़ी में इसे ऐसे कहेंगे: we were given a treat today।
बचपन से अभी तक मुझे पेरू देश के बारे में सिर्फ़ तीन बातें मालूम थीं। पहली की उसकी राजधानी लीमा है और दूसरे की ये दक्षिणी अमेरिका में अवस्थित है। और तीसरी कि माचू पिचू यहीं पर है जो विश्व के सात आश्चर्यों में एक शुमार है। आज उसकी एक चौथी चीज भी पता चली: व्यंजन.
अजे दी गैलीना: ये नाम है उस व्यंजन का जो मैंने आज चखा। अगर इन्टरनेट में ढूँढें तो पता चलता है ये एक पेरूवियन व्यंजन है। ये स्वाभाविक भी है क्योंकि रेस्तरां भी पेरूवियन था । अभी तो इसे लिख लेता हूँ। सम्भव है भारत में पहुँच कर बनाने की कोशिश करूं।
विकिपीडिया कहता है : It is a dish native of Peru, consists of a thick cream composed of chicken cooked in advance and then shredded which is cooked in a pot next to the cream of potato , adding chicken broth to gradually thickens। This cream is served with boiled potatoes। It is usual to replace the chicken in chicken and some recipes to the cream is added pecans and Parmesan cheese (this is to give a touch of modernity and gourmet).

बनाने की विधि यहाँ है।