Karavalli

This week we went out for a great dinner at Karavalli. Joined by our India "family", the Katragaddas. We have really enjoyed spending time with Gopi and Seema, and their kids Prenav and Aditi. It is especially handy to have them around when ordering food at an Indian restaurant!!!

Karavalli specializes in southern Indian coastal cuisine and it was really terrific. They serve on traditional banana leaf plates... also in this picture, to the right of my non-traditional, ridiculously spicy Bloody Mary, is vegetable soup, served in a copper and glass drinking mug.
Andrew was strategically seated next to Seema's Mom, and was on his best behavior!

Lauren loves the hand cleansing bowl...

At the end of the meal, we were asked if we'd like some paan (pronounced pahn). Paan is chewed as a palate cleanser and a breath freshener. It is also commonly offered to guests and visitors as a sign of hospitality and as an "ice breaker" to start conversation. It also has a symbolic value at ceremonies and cultural events in south and southeast Asia. Paan makers may use tobacco as an ingredient in their paan fillings. Although most types of paan contain areca nuts as a filling, some do not. Other types include what is called sweet paan, where sugar, candied fruit and fennel seeds are used. I was intrigued by the look of it... neatly wrapped in a leaf...

Gopi dug right in, and Seema and her sister, along with their Mom took one, so... what the heck... we LIVE in India for goodness sake! Gopi smiled as Pat and I accepted...

Gopi told us it is proper to eat the entire thing at once - I really thought we were being "punked" and looked around for Ashton Kutcher. But then I peeked over and saw Grandma chomping away with her mouth full, so we went for it. I can't say it was great... must be an acquired taste. It tastes sort of like I would imagine a mouthful of potpourri wrapped in a freshly picked oak tree leaf might taste. I mean that in the nicest possible way!!! I convinced myself it must be in some way good for my digestive system and after at least 5 minutes of chewing, it was gone.

There are many regional variations of paan and the custom dates back to as far as 2600 BC!! Paan eating was taken to its zenith of cultural refinement in the pre-partition era in North India, where paan eating became an elaborate cultural custom, and was seen as a ritual of the utmost sophistication. The traditional way of paan making, storing and serving is interesting. The leaves are stored wrapped in a moist, red colored cloth called 'shaal-baaf', inside a metal casket called 'PaanDaani'. The PaanDaani has several lidded compartments, each for storing a different filling or spice. To serve, a leaf is removed from the wrapping cloth, de-veined, and kattha and lime paste is generously applied on its surface. This is topped with tiny pieces of Areca nuts, cardamom, saffron, (un)/roasted coconut pieces/powder, cloves, tobacco etc, according to the eater's personal preferences. The leaf is then folded in a special manner into a triangle, called 'Gilouree' and is ready to be eaten.

Add it to the list of firsts for the Patnodes this year!