Best Kanji in Town

Never has kanji tasted better. In fact, there’s no better time to have kanji than on Holi. And as everybody at the Garden realized this morning, nobody in Mumbai makes it any better than Santosh Tyagi. It had the perfect texture, tanginess, colour and density as good kanji ought to be. This refreshing summer drink, made from fermented carrot, beetroot and a dash of mustard is incidentally, alien to Mumbai taste buds. It is traditionally brewed in north-Indian homes and has been associated with Holi festivities for ages. (In Mumbai, thandai is more popular during Holi.) Santosh-ji brought with her the knowledge and skills of preparing kanji from Delhi and no sooner did our members get used to the acquired taste than gallons were guzzled in less than half an hour!
Truly, it was Santosh-ji’s labour of love for the Club. For close to a fortnight, she had been preparing for this day and by eight in the morning, she had come fully equipped with a serving tray, plastic glass and spoon, water jug, pickles, boondi… not to mention, the giant bottles of the red drink. Of course, the ladies were there to assist her at handing out the glasses while the men, as always, sat on their backsides and enjoyed the divine concoction. After all, can there be a better way to chill out in the sun after a sweaty session of exercising?
Dilip Babani says:
Yes, it is true that the kanji was delicious. Everybody liked it. Some ladies were asking Santosh-ji how she made it. They wanted the recipe. We men always like to eat and drink and enjoy. We have no need to think of receipes. Women are made by God to make nice-nice things so that their husbands enjoy and remain in their control. Every woman knows how to win the heart of her husband. By filling his stomach with delicious food, she makes the husband happy. And when husband is happy, you know he will do all the things she likes. Even what he doesn't like, he will do happily.
--Dilip
Harish Wadhwa (rt.) says:
Nice to see our Big Laaf members enjoying the khooni drink, also known as "gulabo". Right for Holi maybe, but it is also consumed as a no-occasion drink with food. Very good for health. I am sure everyone would realise its after-effects -- visible normally the morning-after (Oops)! Santosh-ji has to share the recipe with all and also bring some for the unprivileged lot (like me) who were absent. I don't mind trying the khoon (blood).
--Harish
Bhaswati Bose says:
Santosh-ji's kanji was out of this world. Sorry Harish-bhai, bad luck you missed it. Opportunity comes only once... to taste blood!
--Bhaswati
Arushi Tyagi says:
1. Wow Nani (Santosh)! We want to taste kanji too... Please send some.
2. You all must taste my nani's aloo ka paratha. They are out of this world too!
--Arushi
Harish Wadhwa says:
Arushi, thanks for the clue. We will now get behind our dear Santosh-ji to serve us some nice Punjabi aaloo ka parotha with safed-makkhan maar ke! Santosh-ji, are you reading this blog to get the hint? Right?
--Harish
Neha Tyagi says:
Wow, Bua (Santosh Tyagi)! Picture dekh ke hi paani aagaya muuh mein -- kanji se bhari bottle dekh ke. Remembering the old times when we used to taste it every now and then to check whether it was ready or not. And by the time it was ready, it was quite less than the original quantity!
--Neha
Anonymous says:
Happy Holi to all of you. Mera bhi mann Holi khelne aur kanji peene ka ho reha hai. Kaaaaash... HAPPY HOLI, JIJI!
--Anon