Latest news with #Mangalorean-style
Mint
05-07-2025
- Mint
Get creative with peach, and give it a savoury spin
I landed from a cold and cosy Bengaluru straight into an East Coast heatwave in New York and Boston a couple of weeks ago. One thing that kept me going were my newly bought sneakers in New York City and the thought of spending time in my cousin Ramya's home in North Carolina on the next leg of our trip. This too was going to be in the middle of a hot Southern summer, but it held the promise of being with family, home-cooked meals and a seasonal fruit bounty that Ramya had been tempting me with, on our chats leading up to my travel. Peaches were at the top of her list. As someone who has never lived in north India, my access to good stone fruit has always been painfully limited. Peaches may be Georgia's official state fruit, but North Carolina also enjoys an abundant peach season in the summer. So getting to taste peak-season peaches here was a very tempting idea. I had only ever eaten peaches that came in trays from supermarkets back home, often underripe or literally stony with no juiciness whatsoever. We reached Ramya's home completely exhausted from two flights and thunderstorm-induced delays, and yet, the sight of fresh peaches sitting pretty in a wooden bowl on her kitchen island was warm and comforting. I knew the breakfast the next morning was going to be special. I held up a peach to my nose and took a long whiff—fruity, floral, and so delicious. fruit Unlike tropical fruits, a ripe peach gives out a more delicate, wispy aroma, more of a whisper than shout. And its flavour is equally subtle. If you're not eating the fruit as is, it's best used in recipes that allow it to shine without overpowering it. To complete the seasonal fruit experience, Ramya had borrowed a few cookbooks from the local public library for me to browse. Among them was Peaches: A Savor the South® Cookbook by Kelly Alexander. What stands out about this book is that it begins boldly with desserts, then moves to breakfast, appetisers, condiments and drinks. I've bookmarked some quirky and creative recipes like pickled peaches, peach tempura and peach French toast sandwiches, but my personal favourite way to use sweet fruit is in a savoury recipe. Think ripe mangoes in Mangalorean-style curry or a Gujarati-style guava subzi. Sweet, tangy, and salty all at once. There's something deeply satisfying about a fruit finding its place in a main course, not just the dessert plate. So here are some creative ways to use peaches with a savoury spin: • Peach rasam with notes of ginger and green chillies • Peach and gochujang fried rice with tofu or scrambled eggs • Pizza topped with roasted peaches, smoked cheese, basil, honey and chilli flakes • Diced peaches cooked along with tomatoes for a floral, fruity kick in shakshouka I need to say this in praise of our own pahadi peaches—which when had locally are equally superior. But, the packaging and logistics of transporting fruits across the vast distances in India are not an easy task. The best way to enjoy the seasonal goodness is to look for this fruit in preserves or jams made by small cooperatives located where the fruit is grown, making it a farm-to-bottle-to-your-kitchen experience. PEACH BASIL CHUTNEY (Makes around 1.5 cups) Ingredients 1 tbsp olive oil (or mustard oil for punch) 1 small red onion, finely chopped 1 clove garlic, minced 1 small green chilli or jalapeño, finely chopped 1-inch piece fresh ginger, grated 1 ripe peach, peeled and diced (about one-and-a-half cups) One-and-a-half tbsp apple cider vinegar (or lime juice) 1 tbsp jaggery or brown sugar (adjust to taste) Half tsp salt 10–12 fresh basil leaves, chopped Cracked black pepper to taste Method In a pan, heat the oil and sauté the onion, garlic, green chilli, and ginger. Cook for 2–3 minutes on medium heat until softened. Add the peaches, vinegar, and jaggery. Bring to a simmer. Reduce the heat to low and cook until the peaches turn soft and pulpy—about 15 minutes. Stir in chopped basil and cracked pepper to finish. Let it cool completely before transferring to a jar. Refrigerate and use within 7–10 days. FANCY GRILLED PEACH SALAD Serves 2–4 Ingredients 2 tsp olive oil, for brushing the peaches 2 ripe but firm peaches, halved and pitted 2 handfuls rocket leaves, baby spinach, or mixed salad greens Half cup cherry tomatoes, halved Half cucumber, shaved into ribbons 1 small onion, thinly sliced 8 tsp ricotta cheese (whipped) For spiced seeds 2 tbsp pumpkin seeds 1 tbsp sunflower seeds A pinch of red chilli flakes Half tsp olive oil Salt to taste For the dressing Juice of 1 lemon 1 tsp Dijon mustard 1 tsp honey 2 tbsp olive oil Salt and pepper to taste Method Brush the cut sides of the peaches with olive oil. Heat a grill pan and place peaches cut side down. Grill for 3–4 minutes until charred, then flip and cook for 1 more minute. Slice into thick wedges once cool. To prepare the spiced seeds, heat oil in a small pan. Add pumpkin seeds, sunflower seeds, chilli flakes, and salt. Toast for 2–3 minutes until golden and aromatic. Set aside to cool. For the dressing, whisk together lemon juice, Dijon mustard, honey, olive oil, salt, and pepper until thick and creamy. In a large bowl or platter, layer the greens, tomatoes, cucumber, and onion. Top with grilled peach slices. Spoon ricotta over the salad and sprinkle toasted seeds on top. Drizzle the dressing over the salad just before serving. Double Tested is a fortnightly column on vegetarian cooking, highlighting a single ingredient prepared two ways. Nandita Iyer's latest book is The Great Indian Thali. She posts @saffrontrail on Instagram and X.
News18
27-06-2025
- Entertainment
- News18
Bengaluru Man's Post On How Speaking Local Language Changes Everything Is Viral
Last Updated: An entrepreneur revealed how people often assume he is from North Indian, partly due to his upbringing and skin tone. An entrepreneur shared a personal experience that struck a chord online. Raised in North India and speaking with a Hindi accent, Srijan R Shetty said people often assume he's a North Indian, partly due to his upbringing and skin tone. However, when he speaks Kannada, especially with a Mangalorean-style accent, the response from locals becomes noticeably warmer and more welcoming. His post on X (formerly Twitter) comes amid broader conversations about cultural connections and everyday interactions in Bengaluru. 'Every time, I start speaking in Kannada with a stranger, I'm met with eyes full of surprise and joy," Shetty said. He further wrote, 'The conversation is joyous, and there is always a question of how I manage to pick up Kannada. Once they realise I'm one of their own, it's funny about how my diction is a bit off, and maybe it's because I'm Mangalorean. They usually say this to not embarrass me because my diction isn't perfect," he added. He also explained that while there are political issues related to language and identity, most people in Bengaluru are welcoming. 'Yes, there's a narrative that some locals feel left out of the city's rapid growth," he acknowledged. 'But I've found that very few will force you to speak Kannada. On the contrary, even small efforts are met with kindness and inclusion," he said. Shetty added that Kannada has many regional versions, and some, especially those influenced by Konkani, can be difficult to follow. Still, he believes what matters most is the willingness to try. 'People recognise effort," he added. 'In my experience, if you try to speak the language, you're often treated like one of their own." He ended his post with a light-hearted line: 'P.S.: In my books, if you have supported RCB through their bad times, you are Bangalorean enough." Posted on June 26, the post has received over 9,000 views and has resonated with many users. A user commented, 'Totally relatable. I'm a Tulu-speaking Mangalorean, born in Dubai, lived in the US, and now settled in Bangalore. And yes, I'm a Shetty too." Another user said, 'In my city, if I speak in Kannada, people reply back in Hindi 50 per cent of the time. In Bangalore, people reply back in English for 10 per cent of the time. No surprise or no poor dialect, got the most fun dialect (UK). Just that peeps want to make you comfortable, so they switch languages." Few responded with playful comments, teasing Shetty: 'Nice try, Srijan from Delhi." Just like Srijan R Shetty's post on speaking Kannada struck a chord online, another story is winning hearts; a Tibetan man's heartfelt message about embracing the local language. Watch the video here: After drinking Kaveri water you speak Kannada automatically. This statement is not true for our fellow North Indians. #StopHindiImposition. — Dr Prisha Sargam (@PrishaSargam) June 14, 2025 In a vox pop-style video, the young man speaks fluent Kannada and talks about how deeply connected he feels to the language. His respect for Kannada and his smooth command over it have earned him a wave of appreciation from people across platforms.
Hindustan Times
27-06-2025
- Entertainment
- Hindustan Times
Bengaluru entrepreneur says he's often mistaken for a north Indian due to skin colour, Hindi: ‘When I speak in Kannada…'
At a time when online debates around Bengaluru's treatment of outsiders continue to surface, a city-based co-founder's personal account has struck a chord with many. Sharing his lived experiences on X (formerly Twitter), Srijan R Shetty opened up about how language plays a crucial role in shaping interpersonal warmth in the city, and how locals respond with unexpected joy when they hear outsiders making an effort to speak Kannada. An X user shared how welcoming Bengaluru is to outsiders if anyone spot them putting efforts learning local language. (Pic for representation generated by AI) Also Read - 'Bengaluru's cosmopolitan life very alluring': SC rejects government doctors' plea against transfers Shetty, who was raised in North India and speaks with a noticeable Hindi accent, said that people often assume he is a North Indian, partly due to his upbringing and skin tone. But the moment he switches to Kannada, particularly with his Mangalorean-style diction, it transforms the interaction completely. 'Every time I speak Kannada with someone new, I see genuine surprise and delight in their eyes,' Shetty wrote. 'Conversations become lively, and they're always curious about how I picked up the language. When I tell them I'm a Mangalorean, they gently point out that my diction is a bit off, but they do so kindly, often chalking it up to regional variations.' He explained that while there are political undercurrents tied to language and identity, most people in Bengaluru are welcoming. 'Yes, there's a narrative that some locals feel left out of the city's rapid growth,' he acknowledged. 'But I've found that very few will force you to speak Kannada. On the contrary, even small efforts are met with kindness and inclusion.' Also Read - 'Never went to kitty parties': Nithin and Nikhil Kamath's mom says children were her life Shetty also touched on the linguistic diversity within the state, noting that Kannada itself has many regional variants that can be hard to follow for outsiders — especially in areas influenced by Konkani. Despite these nuances, he said, what matters is the attempt. 'People recognise effort,' he added. 'In my experience, if you try to speak the language, you're often treated like one of their own.' He ended the post on a light note, saying, 'P.S. In my books, if you've stuck by RCB during their bad seasons, you're Bangalorean enough.' The post resonated with several users who echoed similar experiences. One user commented, 'Totally relatable. I'm a Tulu-speaking Mangalorean, born in Dubai, lived in the US, and now settled in Bangalore. And yes, I'm a Shetty too.'
