
Sometime last year, I and my husband accompanied a Japanese Couple for their shopping. The duo was working at Orissa in a NGO project with another friend of ours. Obiviously they were facing lots of trouble in getting the common ingredients of their usual Japanese food at that remote and poverty stricken district. So coming to Calcutta was their big chance to buy spices , vegetables and fish of their choice .
We took them to a Chinese Restaurant at Tangra for lunch . Tangra, the mini china town of Calcutta is reputed to serve authentic Chinese food painstakingly preserved by the 200 odd Chinese families living in the locality for past few generations. Our Japanese couple was ecstatic at the proposal. Once in the restaurant, the lady asked for the menu in Chinese script as she had studied it in China and thought she will be more familiar with the dishes with their original names. But then, there was no menu card in Chinese. After all , the eatery was serving mostly to Indians and felt no need to have a Chinese menu…even the waiters of Chinese origin(there were very few of them) could speak fluent bangla but very little Chinese. We suggested probably she can try a chopsuey. She said she has never heard of a dish with such a name in China . Her husband, educated in USA also confirmed that this so called “American Chopsuey” is unknown to Chinese in USA . So we concluded that perhaps it is a local invention and called by that name for some strange reason. Later I did some Googling and found that they were right!
Chopsuey( it means “mixed pieces” in Chinese) is part of American Chinese cuisine, Canadian Chinese cuisine, and, more recently, Indian Chinese cuisine. Filipinos also have their own version of chopsuey. Though it is popular dish in Chinese restaurants in USA to suit American taste, it is never eaten by local Chinese. It is alleged to have been invented by Chinese immigrant cooks working on the United States Transcontinental railway in the 19th century and has also been cited in New York City's Chinatown restaurants since the 1880s. Other sources say that the dish (and its name) was invented during Qing Dynasty premier Li Hongzhang's visit to the United States: when reporters asked what food the premier was eating, his cook found it difficult to explain the dishes, and replied "mixed pieces” and as per another version of this 'culinary mythology', traces it to a dish of Taishan, the homeland of many Chinese immigrants. Whatever may be the case, our Japanese friends liked the taste of the unknown 'Chinese' dishes served in India .

Yesterday I read an interesting article by Chef Shaun Kenworthy in The Telegraph, about the origin of various vegetables and recipes. If one go in search of origin of popular food items , many astonishing facts emerge. E.g. the roti, Kali daal, Rogan josh even the kebab – the so called Indian classic food preparations are not Indian at all. On the other hand Manchurian and chilli chikan – generally taken as Chinese , are very much Indian by birth and by naturalization. Its difficult to imagine that some of the most popular vegetables like potato , tomato, cauliflower and bell pepper arrived in India only around 300-400 years ago. So the Kashmiri Aloo dum or our favorite Aloo tikki are not that traditional as we would have thought.
The article made me think about the ever evolving world of recipes and food traditions. In many cases it will be just impossible to pinpoint the origin of a particular dish .The current recipe may be far from the original one in its form , method of preparation and even taste .There are just too many regional and religious influences on the food in India . I am sure Chinese would have been amazed to find a pure vegetarian Chinese restaurant at Gujarat (they even have a MacDonald outlet serving only veg- world’s only of its type) . Then these days in North India you find a lot of experimentation with south India food specially the Dosa and idly . So paneer dosa and fried idlies are as popular as the original ones in most north Indian cities. And mind you, these are not just some local variations of the recipes but an entirely new recipe clubbing itself with the original name and still going by the tag of south Indian food . These days you can find a paneer sandwitch dhokala and Machurian pizza also. But then in this age of remix music, fusion language and inspired fashion, even this choupsuey cooking is most welcome as long as it suits our taste buds. So should I try some sprouted mung dal and paneer on my pizza tonight? I know I know ...Italians will be shocked to hear that .
Talking of habitual late comers, I have a bagful of them in my office. They perhaps curse their luck that I am that obstinate boss who insists on punctuality when for years together they were happily practicing KST-Kolkata Standard Time ( i.e. start from home at the time when you are expected to reach.) Amazing part is that these gentlemen and ladies will expect (a hope beyond hope) that trains and trams will be dot on time, buses will be ready for them the moment they step out and there will be no other problem and hence conveniently give themselves few more moments. Not even evidence of the contrary for decades can alter their trust in others’ punctuality or make them practice their own. Mind you, these habitual late comers are the first one to point out that people in bank/post offices are never on time. That the other officer is not on seat and hence the work suffers. The same principle goes for submitting replies and returns. In putting up files and meeting with deadlines. In fact, in most cases deadlines are long dead when the work is finally finished.
But then late coming has its own virtues too. It encourages lateral thinking and creative writing. I wish I could compile the creative excuses I get from my staff for being late. In my previous office, once I unexpectedly asked for attendance register of an IT savvy section and found about 6 people missing. They were asked to show cause and voila! I found another use of IT….promptly came 6 identical applications for condoning late coming all for the same reason – child at home met with some accident. I called the group again and asked if they share the sunsign as well… Or if aliens have attacked the children of Kolkata on the fateful day. Another very interesting encounter was with a Bengali gentleman who was irritated with me for expecting him to be on time. He with all generosity once explained me in great details, how he gets up very early ,reads newspaper , goes to fish market to buy fresh fish, which will be then cooked by his wife and will be served in due course and only after a hearty meal (like a worthy bhadralok) he can start for the office . He then asked me in an agitated tone that how can I expect him to be earlier than his usual time when he has so many morning rituals to fulfill? Well, I gave up.


And how true is this lesson for each one of us who are finding survival strategies in the world governed by peer pressures and books dictating what is “in” and what is “ not so cool” . That is perhaps the reason why so many people, young and not so young were glued to the books. And how wrong were the critics who thought its just about magic and some fantasy world of imagination. Of course there is magic and fantasy coupled with brilliant imagination …but it is much more than what you can find in the text. They are delightful books by any standards and I rate them at par with the all time favorites like 'Alice in Wonderland' or 'The Little Prince'—though these are of a different genre .