Tag Archives: beef

To beef or not to beef: a mistaken belief

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AN INDIAN FRIEND came to the UK to work in the early 1960s. Shortly afterwards, his wife joined him. Back in those days before they became prosperous, one of their occasional treats was to eat in a Wimpy Bar.

My friend and his wife used to order hamburgers, which she enjoyed. Being a devout Hindu, she wanted to avoid eating beef. For years, she believed that the hamburgers were made from ham rather than any other meat. As she enjoyed these burgers so much, her husband decided not to reveal to her that the hamburgers were not made with ham, but with the meat her religion had taught her to avoid. Later, when she discovered that her hamburgers were made with beef, she did forgive her husband for, rather mischievously, concealing that information from her.

This true story, which I was told many years ago, came back to me when I saw a meat store in the grounds of the Bangalore Club (in Bangalore, India). Entertainingly called Meister Wurst, this place sells various prepared meats such as sausages, hams, and salamis. All are made to resemble products made in Germany, but they are manufactured in Bangalore.

There is a large coloured photograph in the front of the store. This image depicts a mouth-watering looking beefburger with the usual accompaniments, all contained between the two halves of a burger bun topped with sesame seeds. Above the photograph are two words, which would have pleased my beef avoiding, hamburger loving friend:
“Ham Burger”.

PS The name ‘hamburger’ has nothing to do with its ingredients. It comes from the name of the German city of Hamburg, where the dish might or might not have been ‘invented’.

More than meets the eye on the moor

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FROM OUTSIDE IT looked like a ‘bog standard’ pub on Dartmoor. The kind of pub in which you would expect to find weary walkers and cyclists, all dressed in appropriate outdoor gear splattered with mud. The sort of place where the customers wear walking boots and thick woolly socks that reach halfway up their calves. An old-fashioned country pub with a roaring open fire. You know the kind of place, quaintly decorated with folks objects such as horse brasses, copper bed pans, Toby jugs and so on. A pub where you would find sandwiches and chips as the only solid fare. However, despite looking like the kind of hostelry just described, The Dartmoor Inn Merrivale is  quite a different ‘kettle of fish’.

On stepping through its entrance door, the first thing you will notice is a large wooden butcher’s slap piled with raw steaks of various kinds and cuts: sirloin, rumps, chateaubriand, rib eyes, huge tomahawks, and other tasty chunks of meat. Behind this in what was formerly a fire place, there is a sophisticated charcoal grill for cooking these meaty offerings. A chef coats the meat with sprinkling of salt, oil, and herbs before grilling it. 

The pub’s decor is far from traditional.  It is simply decorated in a contemporary style with a few good artworks on the walls. The pub is owned by a local organic farm, which also has shops in Marlborough, Totnes, Tavistock, and London (in Selfridges Food Hall).

For our midday meal, we ordered a Ploughman’s Lunch contains amongst other things excellent cheddar and locally made ham, and a plate of superb barely cooked roast beef. The food could not be faulted. The staff were enthusiastic about food and were very attentive.

The Dartmoor Inn has reasonably priced rooms for overnight stays. We hope to return, spend the night, and sample the excellent looking steaks on offer.

Just as it is unfair to judge a book by its cover, one should not rate a pub by its external appearance.

Foot and mouth

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Wales 1 SMALL

Before she died in 2012, we used to make annual visits to a dear friend, whom I had known since my childhood, in South Wales. She used to live in London, but when she retired, she moved to a village in the Brecon Beacons, near the River Usk. We stayed in her cottage but were encouraged to leave her in peace from after breakfast until about four in the afternoon. We did not mind this because there is plenty to explore in the area and often the weather was good at the times of the year that we visited her.

In 2001, disaster hit Wales in the form of a vicious outbreak of foot and mouth disease. In order to prevent its spread, all footpaths and many open spaces were closed to visitors. This and the appalling rain that fell relentlessly during our visit, restricted what we could do while we were allowing our guest a few hours relief from her guests. We drove around the countryside not particularly having much fun.

One day, we arrived at a small town with a name I am unable to pronounce correctly:  Llanwrtyd Wells. It was lunch time. We parked outside a hotel near the town centre. The floor of the lobby was covered with a grubby, well-worn carpet. We were shown into an unattractive dining room. Our hopes for having a decent meal fell as we surveyed the room’s dingy uninviting décor. The sight of incessant rain falling outside did little to enhance the dreary mood that this unappealing room was inducing.

The hotel’s owner brought us menus. We asked what he recommended. He said “steaks” and showed us the large range of meats listed in the menu. We asked his advice about which steak to choose. Then, he did something that transformed the dingy place for us.

He gave us a ‘tutorial’ about the relative merits of different kinds of beefsteak and their tastes. The least tasty, in his opinion, was the costliest cut, fillet steak. Sirloin steak was, he advised us, tastier and cheaper than fillet. However, he considered that the tastiest cut was rib-eye. He explained that the latter was marbled with fine streaks of fat, and it was this that gives it its superior taste. We ordered it and discovered he was right. He regretted that he was unable to serve the local, and in his view far superior, Black Mountain beef. This was because of the problems connected with the foot and mouth outbreak.

Whenever I buy steak, I look for rib-eye first, and if this is not available, I go for sirloin. Whenever I think of beefsteak, I always remember that dreary eatery in Llanwrtyd Wells and its helpful landlord. For a long time, I could not remember in which town in Wales, we were given our tutorial about steaks. Recently, I discovered some photographs I had taken there almost twenty years ago. In one of them, there was a pub sign that read “Neuadd Arms Hotel”. Seeing this helped me discover where we had been.

Buying a postage stamp in Bangalore

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MERRY CHRISTMAS!

ALL I NEEDED WAS A POSTAGE STAMP. I could have walked around the corner to the post office in nearby Museum Road, but I chose to do otherwise. I found that there is a post office in Shivajinagar, a busy district in central Bangalore that contains many places of interest with ‘local colour’.

I asked directions to the post office from a couple of men standing in their tiny silver shops on the corner of Jewellery Street and Ebrahim Saheb Street. One of the men pointed in one direction and the other at the opposite. After some discussion, these kind gentlemen decided that I should head towards the large mosque at the top end of Commercial Street.

The Jumma Masjid stands at one end of Commercial Street on a traffic filled lane. A wider street lined with shops and market stalls leads from this centre of Muslim worship to St Mary’s Basilica whose tall spire dominates the skyline. The church and its grounds were exuberantly decorated with Christmas decorations. A portrait of Mother Teresa overlooks the busy courtyard in front of the church. A stall was selling gawdy decorations including a model of Father Christmas playing a brass coloured saxophone.

One side of the square outside of the church compound was lined with stalls selling decorative Christmas items, ranging from paper stars to models of Nativity cribs.

A building with indo-arabesque domes lines part of another side of the square. This is Russell Market, an indoor food bazaar. The picturesque building was built by the British in 1927.

Russell is not the only market in Shivajinagar. On my rambles today, I came across a couple of other food markets. These are not housed in buildings like the Russell Market, but in simple shacks. Years ago while wandering in Shivajinagar, I came across an open air bazaar specialising in spare parts for automobiles. I have not been able to find this chaotic jumble of motoring spares again, but I have been told it still exists.

HKP Road leads away from the Square that contains Russell Market. I had never been along this road before. The first thing that caught my eye was the covered Beef Market, which bears the date 1932. Near its entrance I saw butchers working on huge pieces of unrefrigerated beef. There is another beef market, which I have visited before, at Johnson Market at the south of the city centre.

Outside the Beef Market, there were numerous cages containing birds for sale as pets. Proceeding a few yards away from the Beef Market, I had to step aside to avoid bumping into a live cow occupying most of the pavement outside a shop called “Blue Sea Aquarium”. This was close to a shop specialising in repairing sewing machines, both electrical and pedal operated.

After crossing a canal, or maybe, judging by its smell, an open sewer, I spotted an old house with ornate shades over its windows. I photographed it.

The old house is opposite a tiny post office, which I entered. Three men were sitting behind the counter in a disordered office space. Eventually, one of them attended to me. After weighing my letter and scrutinising the address on its envelope, I was handed a 5 Rupee stamp. Using glue from a pot on the counter I affixed the stamp.

I had already handed over twenty Rupees, but received no change. When I had stuck on the stamp, I asked for my change. The post office employee who had sold me the stamp seemed surprised. One of his colleagues rummaged around in a drawer, and handed me ten Rupees. Neither I nor the post office had five Rupees to give the correct change. I felt it was worth losing 5 Rupees at this transaction because my journey to reach it had been far more interesting than had I walked to the post office nearest to where I was staying.

After leaving the post office, I began walking back along HKP Road. A motor scooter pulled up alongside me. It was being driven by a man. Behind him sat his child and his wife in full burqa. He said that he had seen me taking a picture of his old house. I told him that I am interested in the old buildings of Bangalore. He told me that his house was over 100 years old and that I should visit his clothing shop in Commercial Street.

Learning the lingo: Italian

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aerial photography of city

 

Until I was 16 years old, I accompanied my parents on annual holidays in Florence (Italy). We always stayed at the Pensione Burchianti, which was run by two ageing sisters. Almost every evening, we ate dinner in a nearby restaurant (the Buca Mario). This excerpt from my book CHARLIE CHAPLIN WAVED TO ME describes how I began to acquire some limited skill in speaking Italia. Here is the excerpt:

” … After dinner we would walk back to the Burchianti. It might have been during one of these evening strolls that my father came up with a new version of the saying ‘a penny for your thoughts’, namely: ‘a penne for your sauce’. The traffic in the streets would have quietened down by the time that we had eaten, and all of the traffic signals, or ‘robots’ as my South African parents called them, had flashing amber lights instead of the usual sequence of three coloured lamps. The pedestrian signals, which alternated between the red ‘Alt’ and the green ‘Avanti’ during the day, simply flashed both messages at the same time at night.

When we arrived back at the Burchianti, the residents, who had been eating supper, were usually still lingering at their tables. Many of them almost lived in the Burchianti. There was an elderly commendatore, who took all his meals there but slept elsewhere. There were also a number of business people who spent the week working in Florence, but resided some distance away in the weekend. They lived in the pensione during the week. One of these was a lady pharmacist from Parma who spoke Italian with a curious accent, rolling her ‘r’s in an exaggerated way.

On entering the dining room, we would be greeted like old friends, which I suppose we were. We would be invited to sit at the sisters’ table, and then I had to perform. One of the sisters would ask me in Italian what I had eaten for dinner, and I had to reply in Italian. Everyone listened to my reply which usually went something like this:
“Primo piatto o mangiato spaghetti con pomodoro. Dopo o mangiato bistecca con patate fritte. E dopo, profiterole.”

It was not difficult to relate what I had eaten because every dinner I ordered the same thing or substituted lombatina di vitello (veal chop) for the bistecca. This nightly recitation gave me the confidence to try to speak in Italian, even if badly. When I did not know a word, I tried using a Latin word but pronounced it in a way that I believed made it sound Italian. Often, this worked! ...”

 

If you want to know whether Charlie Chaplin really did wave to me, grab a copy of my book from:

https://www.bookdepository.com/Charlie-Chaplin-Waved-Me-Adam-YAMEY/9781291845051

OR

http://www.lulu.com/shop/adam-yamey/charlie-chaplin-waved-to-me/paperback/product-21611544.html

OR Amazon or Kindle store

 

Photo by Josh Hild on Pexels.com

Ignorance is bliss

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Many decades ago, ‘M’ and his then young wife ‘F’, both Indian Hindus, settled in the UK. F observed Hindu dietary practices far more than her husband. In the early days after their arrival in England, the couple were not well off. Consequently, if they treated themselves to a meal in a restaurant, they chose one which was not costly.

M used to take his wife out to a Wimpy Bar for a treat. For those of my younger readers, let me explain that the Wimpy Bars were fast food joints, rather like a very inferior version of McDonald’s.

M and F used to order hamburgers. F ate them quite happily, believing that they contained ham and not beef, which contravened her Hindu dietary restrictions. M said nothing to disabuse his wife’s misconception about the ingredients of the burgers, as she greatly enjoyed them.

Many years later, M inadvertantly revealed to F that the hamburgers that she had been enjoying during many visits to Wimpy Bars, contained beef rather than ham. She was horrified to learn this.

Nowadays after decades of happy marriage, the couple have become quite prosperous. I guess that now they would not be seen dead in a Wimpy Bar.

A candle on the plate

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I first visited India 25 years ago, arriving in January 1994. On the day before we left to return to the UK, my wife took me to Shezan, a restaurant in Bangalore’s Lavelle Road. This pleasant thoroughfare is named after a Mr Lavelle, who made his fortune at the (now disused) Kolar gold fields east of Bangalore.

My wife said to me that brilliant biryani, which I ought to try, was served at Shezan. We arrived at the restaurant, which was then housed in a picturesque colonial era bungalow.

Where this bungalow used to stand, there is now a modern office building called Shezan Lavelle. Since this was built, the restaurant has been situated at various other locations in Lavelle Road. Recently in late 2018, the Lavelle Road branch of this eatery has been discontinued. Shezan continues to operate in Cunningham Road, where there has been a branch for many years.

Back in 1994, I looked at the menu at Shezan and noticed that Chateaubriand beef steaks were being offered for the Rupee equivalent of 2 Pounds Sterling. I told my wife that I would have a steak rather than a biryani. After all, good biryanis were available in London, where a Chateaubriand used to cost eight to ten times the price at Shezan. The steak at Shezan was first class, and it continues to be so 25 years later.

Shezan used to be run by a man, who died in late 2018, and his elderly father. When we began bringing our young daughter to Bangalore in the late 1990s, we took her for meals at Shezan. Whatever was ordered for her arrived with a small candle flickering on her plate. The candle was placed in a hollowed out tomato that served as a shade.

In early January 2019, we visited the Shezan in Cunningham Road with our daughter, by now a young lady. The branch is run superbly by Aftab, a son of the recently deceased former owner.

Our daughter ordered a portion of Sholay Kebab, a slightly spicy chicken dish cooked with curry leaves. It arrived with a small candle flickering under a hollowed out tomato shell. Remarkably, the kindly Aftab had remembered our daughter after not having seen her since she was a small child.

Hindu burials

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Death is a morbid but fascinating topic, as is disposal of the dead. Many people living outside India, including myself, believe that the corpses of Hindus are only cremated. At least, I believed this until about 15 years ago, when I visited a Hindu burial ground in Bangalore.

In a Hindu Burial Ground in Bangalore

I have visited two Hindu cemeteries in Bangalore, one of them being next door to a major electric crematorium in the city centre. When I have asked about Hindu burials, I have been told that some sects of Hindus favour burial rather than cremation.

Recently, I read an article about Hindu burials (in Calcutta) by A Acharya and S Sanyal in the “Mint” newspaper (Bangalore), dated 24 Nov 2018. Here is a brief digest of the points contained within it.

1. Certain groups of Hindus are traditionally immersed or buried.

2. These groups include:

A. Saddhus or ascetics who perform their own mortuary rites when they become saddhus, and are considered to be dead to the social world, living ghosts one might say.

B. Some young children, especially those who have not yet developed visible teeth. Also, some parents prefer to bury their dead offspring, rather than watching them being cremated.

C. Lepers. It used to be feared that a leper’s body might release an infectious vapour during cremation.

D. Some members of the following communities prefer to bury their dead to avoid the dominating behaviour of the Hinduism of the Brahmins: dalits, Vaishnav, Hela, and Kaburpanthi.

3. Sometimes, burial is cheaper than cremation. In Calcutta, burial can cost half of the charge of cremation.

4. Burial of Marwaris and Vaishnavites is more costly than for others because these two groups bury their dead with lots of salt, which they believe speeds disolving the flesh off the bones.

This newspaper piece has helped me to understand the existence of cemeteries where Hindus are buried. I assume that at least some of what has been written about Calcutta also applies to Bangalore.

On a parting note, I used to believe that the traditional method of corpse disposal amongst the Parsis was to feed their dead to the vultures. A Parsi friend of ours died in Bangalore, which has Towers of Silence for the corpses of Parsis, was buried in a Parsi cemetery in Bangalore. I have visited that cemetery, which is located in the district if Malleswaram and is for Parsis only.

All of this goes to show that making generalisations about India is inadvisable. So, before you assert that Hindus do not eat beef, hold your tongue! Some sects of Hindus have eaten beef since time immemorial. If the present government in India bans the consumption of beef, it will not be only Christians and Muslims who will be affected, but also several million Hindus.

Mad cow

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we don’t see ev’rything

that we consume:

might be germs with any bite

 

Bovine_500

From time to time, the United Kingdom is subject to agricultural diseases that need to be accompanied by nation-wide restrictions to limit spreading. A frequently occurring example of this is so-called foot-and-mouth disease. During such epidemics, those not involved in agricultural activities, such as hikers and tourists, are confined to roads, told to keep out of fields where traces of the disease may be lying.

During one outbreak of foot-and-mouth, we were spending a holiday in Wales. Wherever we went, we saw signs and barriers that prevented free movement across the countryside. What with the incessant rain, it made our trip rather dreary. We stopped for lunch in an ugly little town in central Wales. The most attractive looking eatery was a dowdy pub, devoid of any architectural merit. We sat down in its ageing dining room, trying to avert our eyes from the peeling wallpaper and a horrible worn carpet that badly needed to be replaced. Things looked up when the inn-keeper arrived to take our food order. We were attracted to beef steaks. There was a bewildering range of options for this on the menu.  Our host patiently explained the differences between the different types of beefsteak, explaining how the tastiness of the meat itself was related to its fat content and distribution within the cut. Fillet steak, for example, has little fat, not much taste without sauces, but wonderful texture. He recommended rib-eye as being the cut with just the right amount and distribution of fat to be tasty on its own. He was quite right, we discovered in that unattractive dining room in rainy Wales.

bovine

Some years later, Mad Cow disease (Bovine spongiform encephalopathy) became a concern in the UK. One evening, when we were going to a theatre near St Martins Lane in London, there were large headlines about the disease on the front page of the latest issue of the Evening Standard newspaper. Before the performance, we entered a branch of McDonalds for a quick snack. Almost everyone in the café was eating beef burgers, despite the headlines on the newspapers that some of the customers were reading!

Shortly after this, we went on a driving trip through France. In one small town, we walked passed a small restaurant with a sign hanging in its glass-fronted door. It read (in French): “We might be mad, but our beef is not.”

While the Mad Cow scare was at its height, we were invited to stay with some friends in Belgium. We had stayed with them often before. We asked them what they would like us to bring from London. They said they would love a home-made curry, enough for about twelve people. Although I am married to an Indian, it is I who makes the meat curries in our family. I prepared and cooked a huge lamb curry. As it is only a few hours’ drive between London and Belgium and the curry would have to be re-heated before being served, we thought it safe to transport the casserole containing it without refrigeration.

There were more security checks than usual at the English end of the Channel Tunnel. After our car had been examined, and the engine checked for hidden items including explosives, we were asked if we were carrying any meat products across the English Channel. We mentioned that we were transporting a casserole of cooked lamb curry. The security officials looked puzzled, told us not to move, and then walked away towards an office. One of them returned, and asked:

“It’s lamb, not beef is it?”

We confirmed that it was not beef.

“And thoroughly cooked?”

“Yes.”

“Well, what with all those spices, we’ll let you take it through the tunnel.”

Nobody asked us about meat when we arrived in France. We drove through a bath containing disinfected, and then headed for our destination.