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Panja Khada

Panja Khada – A Culinary Guide to Thathai Bhatia Cuisine(Our Food in Sindhi ) is a cookery book on the Thathai Bhatia cuisine. Thathai Bhatias are a sect of the Sindhi community who are vegetarians and refrain from eating onion and garlic in their cuisine.Panja in Bhatia Boli (Bhatia dialect of the Sindhilanguage) means Ours and Khada means Food. Panja Khada literallytranslates to ‘Our Food’. The book has been authored by Deepa Chachara &Bharat Chachara and was released on December 24, 2002.

History of the book PanjaKhada – Trupti The original text of Panja Khada was written by Bharat Chachara as a part of his thesis work for his Post Graduation in HotelAdministration degree in 1992. The thesis was complied into a book titledTrupti (Satisfaction) and was released in 1992. It was reprinted in 1993.

Panja Khada – A Culinary Guide to Thathai Bhatia cuisine 10 years later, Bharat Chachara teamed up with his wife,Deepa Chachara to bring out an updated and a more professional version of the recipes of the Thathai Bhatia cuisine. The book was titled Panja Khada – A Culinary Guide to Thathai Bhatia cuisine. The book was released in December 2002 and was an instant success and was highly acclaimed within not only the Thathai Bhatia community but also by the larger Sindhi sect. This was a firsttime ever that the recipes of the Thathai Bhatia cuisine were recorded.

Sections The book is divided into 6 sections for easy reference –

1.       Introduction– An insight into the Thathai Bhatia way of life

2.       Culinary terms – The terminology used by Bhatias when cooking food

3.       Kitchen Equipment – Essential kitchen equipment required when cooking Bhatia food items.

4.       Weight& Measures – A description of the weights and measures given in the recipes.

5.       Recipes– The recipes are divided into 10 sections – 6.      Glossary– Names of the ingredients in English, Hindi and Sindhi (Bhatia Boli)
 * Nasto (Breakfast Items)
 * Sakhree (Lunch Items)
 * Choka (Rice Varieties)
 * Rotiyoun (Breads)
 * Raat jo Khado (Dinner Recipes)
 * Mitharaan (Sweets)
 * Nashta (Savoury Snacks)
 * Loar (Accompaniments)
 * Dahi ja Samaraan (Curds & Dips)
 * Bya Samaraan (Other specialities – includingHome made Masalas, Pickles)

Launch

The book Panja Khada – A Culinary Guide to Thathai Bhatiacuisine was launched at the Indian Consulate in Dubai, U.A.E. on December 24,2002. At a glittering ceremony attended by 150 prominent members of the Indiancommunity, the chief guest, H.E. George Joseph (the Consul General of India toDubai), was lavish in his praise of the efforts taken by the young authors,Deepa Chachara and Bharat Chachara. In his keynote address, he said, “India hassuch a deep and rich culture, but unfortunately there is hardly any attempt topreserve the past. But it is due to efforts like these that we are able to passon the traditions and the colour to the next generation. In the age ofglobalization, with the world becoming a small place, it is very difficult forsmall communities to maintain their identity. Panja Khada will go a long way inmaintaining the culinary identity of the Thathai Bhatias for generations tocome.”

The book was launched by H.E George Joseph and his wife,Mrs. Rani George in the presence of authors Deepa Chachara and Bharat Chachara.

Website

Following the immense success of the book, a website of the same name, http://panjakhada.com was launched June 28, 2010 at the Royal Ascot hotel, Dubai, U.A.E. by the Indian Consul General to Dubai, H.E. Sanjay Verma. The website is an extension of the book along with newer categories of Bhatia Fusion food. Newer recipes are added at regular intervals to the website.