Top Toppings: Jasuben nu Pizza

I'm not sure what my hang up was before, but in all my years growing up in Ahmedabad I did not eat Gujju Pizza. Maybe I was too much of a snob as a kid, turned my nose up to the idea or maybe I love Pav Bhaji too much. Plus- I grew up on Smokin' Joes when it was only available to us South Bombay kids- or the first Pizza Hut in which the staff got together and did the Macarena. Oya my pizza eating experience was very Americanized even before I made it to the great country. And then Chicago Deep Dish happened. Holy cow! Its amongst the top 5 things Chicago is well known for. Deep dish pizza which has a super buttery crust and filled with sauce and toppings. The heaviest meal ever. 

So when Chandni, my lovely host in Ahmedabad, asked me if I had Jasuben's Pizza she could not believe her ears. As usual I got the - 'What kind of food blogger are you?' look. (I seem to be getting that look a lot more often now). That's it dinner plans were laid. We drove up to the one location near her house on the highway. I insisted on picking up some pav bhaji (old habbits die slow).
We sat on some chairs on the sidewalk with a hundred others loudly chatting and chomping on little quartered pieces of cheesy saucy bites.  There was a little stall with a vertical oven, a sandwich press and a blender. Three boys whipping out a dozen pizzas by the minute, grilled sandwiches, cheese toasts, and cold coffee to go with it all. Serving a hundred people by the minute and this too on a Sunday Night. And they kept on coming.
Ok let me tell you- Jasuben's Pizza is a pilgrimage. Its a tourist destination. Any foolish notion I had of what a real pizza should be and granted pizza is Italian, it all flew out of my mind when I took my first bite. The crust is biscuity, crunchy, buttery almost like a bhakri. The bubbling hot tomato sauce is a close cousin of tomato ketchup just as sweet but quite spicey. The toppings are simple- no fancy pick your own toppings. No fancy mushrooms, corn, olives, jalapenos. Huh? What are you talking about? Stick to simple finely chopped onions and capsicum ok. Top it with loads ( and I mean large amounts) of grated local white cheese. The singular cheese we grew up- the Amul's white cheese. This is way before the cheese and wine revolution hit us. Simple and yummy are the keywords here.

The crust is baked in the vertical makeshift oven, red sauce spread, then back in the oven, then quickly topped with onions and capsicum and then topped with the grated cheese.  
Any Amdavadis reading this do holler and tell me why you love Jasuben's Pizza. I am a convert- Gujju pizza I love you. Whenever I think about this pizza meal I feel like I could have broken into a moves like Jagger, a rock n roll strut, a bit of knee twisting, pelvic thrusting, sliding in a moonwalk across the floor. Oya!

This is how I felt after my very first Jasuben Pizza:

Big Fish Eats Small Fish

"I want to eat fish for every meal of the day" I said during lunch today. To which I got a prompt response if you were from Kerala that would be the norm. Well I'm not and fish in my mind is very exotic. Since I've been back, I've been very excited about trying out all the local seafood. Though I grew up in Mumbai, my exposure to seafood was very limited. Mum is vegetarian and dad only likes chicken. It was a rare occasion once a year maybe at China Garden we would order a crab and I would nibble at the white crab flesh unable to understand what the big deal was.
Chicago definitely changed that for me. I became more adventurous. I started experimenting with fish in different kinds of cuisines - Sushi, Korean anchovies, Mediterranean, Chinese, Thai, Vietnamese, Mexican, Brazilian, Swedish, English, Zambian, Tanzanian, Ivory Coast, French you name it. I was expanding my very very limited knowledge and was even cooking up a storm in my kitchen. Grilled red snapper, buttery poached salmon, fried tilapia, curried prawns, mussel soup, king prawns on the grill, smelt chips, fried anchovies even Sushi. I tried various preparations and really started savoring the taste- fresh water fish as well as my beloved Seafood.
But I still had never tasted the local Mumbai and coastal fish, once a Goan preparation and once in Cochin. Thats it. When I got back I started reading more about it. Malwani, Mangalorean, Kohli, Goan, Karnatak, Kerala. Even in Kerala there 4 or 5 types I've been informed- Malabar Hindu, Malabar Mapplah, Travancore and Travancore Christian. Wow my knowledge in this matter was totally limited and my taste buds were dying in anticipation to try.
I read about the National Matsya Mahotsava (The Great Fish Festival) on Sassy Fork's blog. I was intrigued. This morning a random Facebook message from Rushina of A Perfect Bite swayed me to go attend and see what all this fish was about. So Janu (Ms. Cultured Purl), Rushina and I met up this evening at the Fish Festival- and for anyone who might be interested in this- today was the last day.
We skipped all the information stalls and headed straight for the food. The first food stall was run by a group of gregarious Kohli women who lived in Versova. They were giggly and happy to serve us food. Then they danced for us. I asked what they did otherwise. They were basically fisherwomen who sorted and sold fish to the sellers. They told me I could visit them in Versova after 5pm any day. I sure will. We ate some of their King Prawns, masala clams, masala prawns, fish curry, and a stuffed pomfret with the rice roti. It was delicious. Janu could not believe what she was eating. I loved the pomfret. I love fish- did I say that enough.
We decided to walk around and see all the stalls before we ate again. Stall after stall, interesting preparations. The food cuisines were limited to Konkan, Malwani and Indian Chinese. None the less the variety of fish and the preparations were great. But even better were the people behind these counters, their laughter, their celebration to share their incredible food, their smiles, their eagerness to make sure we like what they made. It was heart warming to be amongst them, they are proud fisher people, they know their fish and know how to make it. It was like chatting with various mums, they loved posing for my camera. They danced to the music, it was a party, the Kohli party. I was surprised not enough people came here. We did return to tasting the food. Tilapia manchurian, chili prawns, fried smelts with a dash of lemon, fried Bangda. We further indulged in two crabs that were stuffed with an incredible corriander chili masala, tandoori surmai and a shark curry. The tandoori surmai was probably the most delicious fish I have eaten. The flesh was buttery sweet. The shark had an after taste almost like that of shark liver oil pills. I did not mind it but no one else seemed to care for it.
Even my friend Slogan of Mumbai Paused joined us for a bit as he photographed the behind- the- scenes cooking which I joined him to see. Can't wait to see his clicks. Rushina bought a Surmai which the gang of fisherwomen are posing with. It was a lovely evening.
Did I say it enough- I LOVE fish.
As usual I had a hard time sorting, but I really wanted to share the spirit of this evening.

Janu is thrilled.

 The fish roe-
 The party begins
 Stuffed pomfret was simply incredible

 The Kohli Dance party
 Crab curry
 Sweet fried banana

 Dried fish, prawns, for chatni
 The stalls

 More dancing
 Dried fish decoration

 Tiger prawn pakoda.
 The space- almost empty for this wonderfulness

 The stage for performance
 There was veg food too
 I actually love dried fish too.

 Making the rice roti

 The Chinese style tilapia and shrimps
 Frying up Bombil
 Frying up some smelt
 Simple masala of turmeric, chili powder and salt
 My favourite little munching snack- smelts
 The bangda was delicious too
 Head first- Janu eating the head of the smelt for the first time.
 Rushina gingerly picked the flesh off the little fins, while I gobbled the whole thing
 I did that to the Bangda. All bones
 The masala crab
 The chef helping us break open the legs
 Janu absolutely loving the crab legs
 The crab graveyard
 Fresh Fish
 Rushina's Surmai

In the kitchen

 From the kitchen
 Chopping up Rushina's Surmai
Finally big fish eats small fish

So if I am going to be food blogging....

Yes yes... I thought about it. Why does this world need another amateur food blogger. And I thought this would be a good daily exercise.
So if I am going to be food blogging... things to keep in mind:
  1. Take fantastic, sumptuous, delectable pictures. Some of these food blogs have beautiful pictures.. its like food porn. I mean look at this blog-
  2. Cooking and eating to me is more about the experience of hanging out with my friends, talking, chatting, listening to music, drinking... I will definitely attempt to document it. 
  3. I am always excited to eat at new place, a strange place, a hole in the wall place. So if anyone does follow this blog do send me recommendations.
  4. Yes I eat insects- I know I know. But seriously try a fried caterpillar next time. A handful of caterpillar has as much if not more protein than T-bone steak. (check this video out, I'm not joking). Oh! And by the way I have cooked caterpillar and it is really delicious.
  5. It will be a good exercise to write. Make notes and be conscious of what I am eating and where I am eating.
  6. Make videos. 
  7. Eating healthy is important to me. Making food at home is the start of eating healthy. 
  8. It looks like a meat fest right now but there will be vegetarian options. 
  9. I will not abandon this blog. I will not abandon this blog. I will not abandon this blog. I will not abandon this blog. I will not abandon this blog.....
So for future inspirations:
Try some fried finkubala (caterpillar in Zambian)!