Pickle Nation By Kunal Kapur

Pickle Nation By Kunal Kapur

Seeking the blessing of Amma after learning how to pickle mango in water. She hails from Hyderabad and prepares this unique pickle (avakai) in an earthen pot. The out side of the earthen pot is covered with Limestone(chunna) and is kept in a cool dark place away from sun. (Pickle Nation Show airs on Living Foodz Channel, Pic courtesy Living Foodz)

As I have discovered, pickles are an integral part of how people define their food culture, and each region is intensely passionate about their pickles.

I feel the health conscious modern generation is drifting away from the traditional food culture.
There is a decline in the pickle making that traditionally used to happen. Traditional pickle making is an art and complete fun, but with our fast-paced lives we live a life of convenience. Bottled pickles have taken over for most young couples. Also, smaller houses with improper sunlight and unpredictable weather are some more reasons adding to go for a bottled pickle over pickling. Also, the fast-paced lifestyle has pushed the art of pickling onto the back-burner.

Food and life of convenience has taken over the traditional ways of doing things. Pickling is not spared as well. Some of the worst tasting pickles are unfortunately the most selling now. No matter which vegetable the bottle has, all of them have a standard taste.

Traditionally there was a thought behind a particular pickle made in a particular way... It was once a part of a balanced diet. But everyone now days want less oil and less salt in their pickles, this is one part they are very clear about. Yes, that is becoming a common practice. I wish people could eat what they wanted and burn it as well with exercise routine. Also, there is less awareness on water based or no oil pickles.

Pickle things when in season. Consult your elder in family for the recipes. Care for it like you would care and nurture a child. Keep it simple and clean... Feel proud to pickle.

Despite the art of pickling is fading in modern times but some food enthusiasts still take pride in dishing out authentic and unique pickles as the Parsi's 'Lagan nu Achar' or 'Bamboo pickle' of Meghalaya tribals.

"Pickling is a reflection of who you are. It requires right ingredients, right attitude and patience. Although I admits that pickling is losing sheen, I still strongly feel that those who have still preserved the art are immensely proud of their techniques and uniqueness associated with the delectable culinary style.

When it comes to pickles, we only think about the traditional lime, mango and chilli pickles, but "pickling is a higher form of art-meets-science. I Feel proud to pickle and I am intrigued and surprised to see the unique techniques and ingredients used to make pickle. I feel pickles are still a very essential part of Indian food.

The Parsi Style

For instance, with the Parsis in Ahmedabad, it is mandatory to make 'Lagan nu Achar' and give it to the elders and relatives in the family before they finalize the marriage of a couple.

(Pickle Nation Show airs on Living Foodz Channel, Pic courtesy Living Foodz)

Bamboo Pickle of Meghalaya

In another fascinating instance, the Karbi tribe from Meghalaya has evolved a special dance that enacts the recipe of the Bamboo pickle.

The ancestors believed that if the bamboo was not pickled in the right season then it might lead to hunger in the winters, and so the recipe for this crucial pickle was made into a dance form and till date the couples enact this dance to reveal the recipe.

The Ker Sangri Achaar of Rajasthan

The fascinating art of pickling in Jodhpur with the 'ker sangrika achar' is the legacy of love for nature of the Bishnoi tribe. The Ker shrub and the Sangri tree are the few that grow in this otherwise difficult region. The fruit of the 'khejri tree' is sangri and it is a very critical tree to the ecology of the place. Many have sacrificed their lives to protect this tree. The 'ker sangri' pickle made from this tree is one of the reasons for survival of the Bishnoi tribe.

The Mahali pickle made by the Tamil Brahmins

Mahali Pickle

Mahali is a root that smells of intense vanilla, bitter almond and cinnamon, and it is pickled in yogurt. It is not short of a miracle that no vinegar or oil is used yet the pickle survives for over two years in curd.

The Hyderabadi Mango Pickle (Avakai) in Water

Hyderabadi Mango Pickle In Water
(Pickle Nation Show airs on Living Foodz Channel, Pic courtesy Living Foodz)

A Hyderabadi style of mango pickle breaks the long held notion that a drop of water can destroy a pickle, as this mango pickle is made in water. Limestone or 'chuna' is added to preserve the pickle.

               

          

      

     

       

(Pickle Nation Show airs on Living Foodz Channel, Pic courtesy Living Foodz)