Eminyakeni embalwa edlule, i-Kingston ibone ukwanda kwezindawo zokudlela ezintsha.Kunama-noodle e-ramen wangempela, izitsha ze-poke, amadombolo, i-Turkish takeaway, i-pizza efakwe ngokhuni, ama-donuts, kanye nokudla okusha kwaseMelika.Izindawo zokudlela zase-Asia nezitolo ze-taco zigcwele.Kodwa kwabaningi, okuhlanganisa nombhali onombala omhlophe, nowazalelwa eMumbai ngendlela engachazeki, ukuntuleka kwendawo yokudlela yaseNdiya - ngisho nezinhlobonhlobo zengadi, i-chicken tikka, i-smorgasbord, nokunye okunjalo - kuyinto enkulu.Kodwa ekugcineni, ukudla kwamaNdiya (nokudla okuyisisekelo) ekugcineni sekuseBroadway edolobheni laseKingston ngenxa yokuvulwa kwakamuva kweCalcutta Kitchen.
U-Aditi Goswami ukhulele emaphethelweni eCalcutta ngasekupheleni kweminyaka yama-70s kanye nama-80s futhi ikhishi lomndeni laliwuchungechunge lwemicimbi kusukela kwasekuseni kuya ekudleni kwasemini, kusukela etiyeni lantambama kuya ekudleni komndeni okukhulu.Nakuba uyise wayengumlimi okhuthele, ikhishi laliphethwe ugogo wakhe.“Angiyazi impilo ngaphandle kokupheka.Uma ungapheki, awudli,” kusho uGoswami nge-India ngaphambi kwenkathi yokudla okusheshayo ngaphambi kokuphuma, lapho iziko zaziseyinhliziyo yekhaya.“Ugogo wayengumpheki onekhono.Ubaba wayengapheki zonke izinsuku, kodwa wayengumuntu othanda ukudla okumnandi.Wathenga zonke izithako futhi wanaka kakhulu ubusha, ikhwalithi kanye nenkathi yonyaka.Yena nogogo wami Owangifundisa ngempela ukubuka ukudla, ukucabanga kanjani ngokudla.”Futhi-ke, indlela yokupheka ukudla.
Esebenza ngenkuthalo ekhishini, uGoswami wenza imisebenzi enjengokucwecwa uphizi kusukela eneminyaka emine, futhi amakhono akhe nemithwalo yemfanelo kwaqhubeka kukhula waze waba neminyaka engu-12 ubudala, lapho esekwazi ukulungiselela ukudla okuphelele.Njengoyise, waba nothando lwezingadi.“Ngithanda ukutshala nokupheka ukudla,” kusho uGoswami, “kwenzekani, ukuthi izithako zishintsha kanjani nokuthi zisetshenziswa kanjani ngendlela ehlukile ezitsheni ezahlukene.”
Ngemva kokushada eneminyaka engu-25 futhi wathuthela e-United States, uGoswami wethulwa isiko lokulethwa kokudla endaweni yokusebenzela yaseMelika.Kodwa-ke, uhlala ethembekile esikweni lakhe lokupheka ekhaya emaphandleni e-Connecticut, elungiselela umndeni wakhe nezivakashi ukudla ngendlela evamile, yendabuko yaseNdiya yokungenisa izihambi.
“Bengihlale ngithanda ukuzijabulisa ngoba ngiyathanda ukuphakela abantu ukudla, hhayi ukwenza amaphathi amakhulu ngimeme abantu bazodla isidlo sakusihlwa,” kusho yena.Noma beze lapha ukuzodlala nezingane, banike itiye nokudla.Iziphakamiso ze-Goswami zenziwa kusukela ekuqaleni.Abangane nomakhelwane babechichima injabulo.
Ngakho, ekhuthazwa ontanga yakhe, uGoswami waqala ukwenza nokudayisa amanye ama-chutneys emakethe yabalimi bendawo yaseConnecticut ngo-2009. Phakathi namasonto amabili, wasungula iCalcutta Kitchens LLC, nakuba esasho ukuthi akanayo inhloso yokuqala ibhizinisi.Ama-Chutneys avule ithuba lokubilisa amasoso, okuyisinqamuleli sokwenza ukudla kwangempela kwamaNdiya okunezithako ezimbalwa.Konke lokhu kuvumelana nalokho akupheka ekhaya, futhi izindlela zokupheka ziyatholakala ngaphandle kokulahlekelwa ukunambitheka.
Eminyakeni engu-13 kusukela u-Goswami ethule iCalcutta Kitchens, ulayini we-Goswami wama-chutneys, izitshulu nezinongo usukhule wadayiswa ezweni lonke, nakuba uhlobo lwakhe lokuqala noluthandwayo lobudlelwane bomphakathi bekuhlala kuyimakethe yabalimi.Emakethe yakhe, uGoswami waqala ukuthengisa ukudla okuphekiwe kanye nokudla kwakhe okusemathinini, okukhethekile ngokudla kwemifino nokudla kwemifino."Angikwazi ukukuqeda - ngibona isidingo sangempela sakho," kusho yena."Ukudla kwamaNdiya kuhle kwabadla imifino kanye nemifino, ngisho ne-gluten-free, asikho isidingo sokuzama ukuhluka."
Ngayo yonke le minyaka yesipiliyoni, umqondo wokwakha isitolo sangaphambili waqala ukuvuthwa ndawana thize ngemuva kwengqondo yakhe.Eminyakeni emithathu edlule, uGoswami wathuthela e-Hudson Valley futhi konke kwangena endaweni.“Bonke abangani bami abangabalimi emakethe baphuma kulesi sifunda,” kusho yena.“Ngifuna ukuhlala lapho behlala khona.Umphakathi wendawo uyakwazisa ngempela lokhu kudla.”
E-India, i-“tiffin” isho ukudla kwantambama okulula, okulingana netiye lantambama e-UK, i-merienda e-Spain, noma ubumnandi obuncane kakhulu obuvela ngemva kokuphuma kwesikole e-US - isidlo sesikhashana phakathi kwesidlo sasemini nesidlo sakusihlwa esingaba mnandi.Leli gama libuye lisetshenziswe ngokushintshana ukuchaza indlela wonke umuntu kusukela kuzingane zesikole kuya kubaphathi bezinkampani e-India abasebenzisa ngayo iziqukathi ezipakishwe ngensimbi engagqwali ukuze bapakishe ukudla kwabo ngezingxenye ezihlukene zezitsha ezahlukene.(Emadolobheni amakhulu, uxhaxha lwezindawo zokudlela ezimotweni zesitimela namabhayisikili ziletha ukudla okusha okushisayo kusuka emakhishini asekhaya kuya ngqo ezindaweni zokusebenza - ukulethwa kokudla kwe-OG ku-Grub-Hub.)
U-Goswami akakuthandi ukudla okukhulu futhi uyayikhumbula le ngxenye yempilo yaseNdiya.“E-India, ungakwazi njalo ukuya kulezi zindawo ukuze uthole itiye nokudla okusheshayo,” kusho yena.“Akhona amadonathi nekhofi, kodwa angifuni njalo izinyo elimnandi, isemishi elikhulu noma ipuleti elikhulu.Ngifuna nje ukudlana okulula, okuthile phakathi.”
Nokho, akacabangi ngempela ukuthi angavala igebe ekudleni kwaseMelika.UGoswami, owayehlala unomphela ezimakethe zabalimi zaseChord naseKingston, waqala ukufuna ukudla okuthengiswayo.Umngane wakhe wamethula kumninindlu wakwa-448 Broadway e-Kingston, lapho i-Artisan Bakery yayivame ukuba khona."Lapho ngibona lesi sikhala, yonke into eyayizungeza ekhanda lami yavele yangena endaweni yayo," kusho uGoswami - ama-tiffins, ulayini wakhe, izithako zokudla zamaNdiya.
“Ngesikhathi nginquma ukuvula eKingston, bengingazi ukuthi ayikho indawo yokudlela yamaNdiya lapha,” kusho uGoswami emamatheka.“Ngangingafuni ukuba iphayona.Ngisanda kuhlala lapha futhi ngiyamthanda uKingston ngakho ngicabange ukuthi kuzoba kuhle.Kwaba sengathi kwenziwa ngesikhathi esifanele nasendaweni efanele.
Selokhu avula ngoMeyi 4, uGoswami ubelokhu ephakela ukudla kwaseNdiya okuzenzela izinsuku ezinhlanu ngesonto esitolo sakhe esiku-448 Broadway.Ezintathu zazo beziyimifino kanti ezimbili ziyinyama.Ngaphandle kwemenyu, upheka noma yini ayifunayo ngokusekelwe esimweni sezulu nezithako zesizini.“Kufana nekhishi likanyoko,” kusho uGoswami.“Uyangena bese uyabuza, 'Yini isidlo sakusihlwa namuhla?Ngithi, “Ngikuphekile lokhu,” bese uyadla.“Ekhishini elivulekile ubona iGoswami isemsebenzini, kufana nokudonsela umuntu isihlalo etafuleni lokudlela ngesikhathi eqhubeka nokuqoba enyakaza exoxa emahlombe.
Imikhiqizo yansuku zonke ishicilelwa nge-Instagram Stories.Ama-appetizers akamuva afaka i-chicken biryani ne-koshimbier, isaladi ebandayo yase-South Indian, i-googni, uphizi olomile wekhari yase-Bengali ephakelwa ne-tamarind chutney namabhanisi amnandi.“Izitsha eziningi zamaNdiya ziwuhlobo oluthile lwesitshulu,” kusho uGoswami.“Yingakho inambitheka kangcono ngakusasa.”paratha Izinkwa eziyisicaba eziqandisiwe kanje.Kukhona netiye elishisayo kanye ne-lemonade ebandayo yokwenza ubumnandi besivumelwano.
Izimbiza zamasoso abilayo nama-chutneys asuka ekudleni kwase-Kolkata aklelisa izindonga zekhona elikhanyayo nelinomoya, kanye nezindlela zokupheka ezikhethwe ngokucophelela.I-Goswami iphinde ithengise ukudla okuyisisekelo kwamaNdiya, kusukela emifino efakwe emanzini anosawoti kuya erayisini le-basmati elitholakala yonke indawo, izinhlobo ezahlukene ze-dal (amalentile) kanye nezinye izinongo okunzima ukuzithola kodwa ezibalulekile njengehing (asafetida).Ngaphakathi nangaphakathi komgwaqo kukhona amatafula e-bistro, izihlalo zengalo kanye netafula elide lomphakathi lapho u-Goswami ethemba ukuthi ngolunye usuku uzoba nekilasi lokupheka lamaNdiya.
Okungenani kulo nyaka, uGoswami uzoqhubeka nokusebenza eKingston Farmers' Market, kanye nasezimakethe zanyanga zonke eLarchmont, Phenicia nasePark Slope.“Engikwaziyo nengikwenzayo bekungeke kufane ngaphandle kobungane obuqhubekayo enginabo namakhasimende, futhi impendulo yawo ithonya engikwenzayo nolwazi engilunikezayo,” kusho yena.“Ngibonga kakhulu ngolwazi engiluthole emakethe yabalimi futhi nginomuzwa wokuthi kufanele ngiqhubeke nokuxhumana.”
Amalebula: indawo yokudlela, ukudla kwama-indian, i-tiffin, i-indian takeaway, indawo yokudlela yase-kingston, indawo yokudlela yase-kingston, imakethe ekhethekile, isitolo segrosa sama-indian, cuisine ye-kolkata, aditigoswami