
The best thing so far on this trip was the cooking class in Jaipur, India (at least until we took the Himalayan plane trip).
We had a guide before the cooking class -- I had thought it would be the chef but it was a regular guide. I disliked him from the very beginning. He was full of himself. He took us to bazaars that we didn't want to see (textiles and jewelry) and short-changed us on the food and spice bazaars we did want to spend time in. He did have us taste some street food which was fantastic and we never would have even tried them otherwise.
The totally new treat were "water balls." These are little bubbles of fried dough that when you order them, the vendor punches his thumb into one to make a hole and fills it with "water" yogurt/tamarind or spicy cilantro.

We learned there is a difference between pakora and pakori. What we had on the street are pakori. They were spicy and accompanied with mint and cilantro chutney, Costing about 50 cents for 15 of them! These were totally new tastes. However, I wasn't sure of the cleanliness of the cooks. We paid the price later and that's what I suspect was the source of our traveler's dilemma!
The final audacity of the guide was that he attended the cooking class with us as though he was a paying client! Subhash later confirmed that this was not standard practice. All the time this marvelous cook was demonstrating, Daulot kept saying under his breath, "That's exactly how I do it." The class went on an hour longer than predicted and I am sure it was because of the extra bazaars and caused us to leave Jaipur during rush hour.

Sameer Gupta (Uncle Sam) is a world class chef. He has cooked for the James Beard foundation and several presidents on the US and has been the guest chef in restaurants around the world. He's collaborated with Madhur Jaffrey (whose cookbooks we've loved) and he's in the process of writing his won cook book. But mainly, he loves to teach and holds almost daily classes in his kitchen. Our class was attended to by his wife, daughter, and son and a hired boy to do the clean up. He had marvelous tips and cooked us an amazing meal.
Here's a tip he gave us -- start a charcoal briquet on the gas stove (I never knew you could do that!). When you've boiled the rice, add pomegranate seeds, green chilies and chopped bell peppers. Make a space in the middle of the pan for a little metal bowl with the coals and some asafetida. Put a lid on the whole pan for 10 or so minutes to smoke the rice. It's incredible!
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| The beads and the pashmina from Jaipur |
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| The mittens are because it's cold in Nepal |
The amazing thing occurred when I told Chef Gupta it was our anniversary. That kicked him into high gear. First he offered us beer (unusual in a religious family), then as we were leaving he gave us a little ceramic Buddha and his wife gave me some deep red beads made of horn (that go with almost everything I own)! They were so happy that we had been married for 33 years. Their effusive goodbye made me cry.










































