Wives of Army jawans show culinary skills at food fest

Neha Saini

Tribune News Service

Amritsar, August 11

One of the perks of being an Army man’s wife, according to one of them, is that you pick up little culinary secrets from every nook and corner of the country. “Even if one is a beginner in cooking, over the years you tend to become as good as a professional chef,” shares Geetanjli Kalra. One of the star chefs invited by the Hyatt to cook their special recipes for the Border Food festival, the festival celebrates the contribution of the wives of Army officers, who are unsung heroes of their lives.

Donning the chef’s hat, these women created their favourite recipes for a fun afternoon. Adjusting their lives to the tough postings, the ladies admitted that their palate too has to adjust to a lot of moving around. “Sometimes, you are posted in places that do no have even a dhaba or you do not have access to basic things like fresh milk. For instance, Tenga valley in Arunachal Pradesh does not have any cattle so you do not get milk and are dependent on packed milk. Similarly, we have been posted in remote areas in MP where you do not have even a dhaba. So eating out is not an option,” shared Geetanjali. Therefore, your kitchen becomes your playground. “We pick up special recipes from every place of posting. Cooking at home becomes interesting as there are lot of flavor influences,” she said.

For the festival, Geetanjali prepares chicken canelloni pasta, which she said is her and her husband’s favourite dish. The spread included Punjabi chole, gatte ki sabzi that Geetanjali’s fellow Army wife, Shubham Yadav made and Dal Makhani. The recipes will be added to the menu of border Food Festival as star dishes.

“The Border Food Festival at Punjab Province will serve an epicurean spread of cuisines representing the border states of Punjab, Rajasthan and Jammu & Kashmir in an ode to the soldiers guarding the borders at Wagah, Jaisalmer and Siachen. The menu representing the Wagah Border will offer delectable delights like Matka Gosht, Kadi Pakora and Aloo Wadiyan. From Jaisalmer, dishes like Dal Bati Choorma, Laal Maas, Gatte Ka Saag and Kachhi Mirch Ka Murgh, from J&K, the exotic bread-like Seermal, Roganjosh, Yakhni Pulao and Kahwa will complete the platter,” informed head chef Shiv Parvesh.

“Army men’s families play a crucial role by wholeheartedly supporting their husbands and boosting their morale, for which they deserve a huge applause. Today’s engagement was meant to provide a platform to Army men’s wives where they can showcase their culinary skills and prepare delicacies close to their hearts,” said Suman Dutta Sharma, General Manager, Hyatt Regency.