There’s a little dairy down the road that sells an extraordinary Caramel Custard. People who have tasted it say it is to die for. Or to kill for. Which mean the same thing – that the Caramel Custard is among the best they have had. I agree. And I should know. My taste buds are discerning. Or more adventurous.
But I cannot put a finger on its origin. I know this is not the classic Crème Caramel on the dessert menus of all Continental restaurants. Whose own origin is somewhat confusing. It is either from France or Italy. The Portuguese, as well as Spanish, claim it for their own, too. And the Americans call it Caramel Flan.
The dairy owner is a Gujarati-speaking Chelia Muslim from Palanpur city in the Banaskantha district of North Gujarat. This community is better known for their typical Miya Bhai restaurants serving unfussy, cheap but delicious non-vegetarian Mughlai food. And now, for a string of dairies too.
Chelia restaurants, Mumbai has several. And I have come across many on the 800-km NH4 between Mumbai and Mount Abu. They are also found in Ahmedabad, Surat, Indore, as well as Hyderabad. And, come to think of it, all serve Caramel Custard. Maybe it is a Chelia specialty.
My dairyman also sells a creamy, cardamom-flavored Mawa Firni in mud pots and small glasses of thick, frothy Lassi. Both of which are best-selling items. Milk, Paneer, as well as Dahi every dairy sells, but it is the Caramel Custard here that makes people get out of Mercs and BMWs and stand in line.
I buy it every other day. And I am still trying to figure out what sets this Caramel Custard apart from those available at Irani and Punjabi restaurants. The Iranis use rose water in the caramel and nutmeg as well as cardamom powder in the custard. They top it with crushed nuts. The Punjabis, I suspect, source it from out.
It’s amazing how a cooked mixture of milk or cream with egg yolk is the heart of so many classic desserts. My dairyman thickens his Caramel Custard with gelatin, I think, not cornstarch. Gelatin gives it a nice and firm richness. And it needs to be chilled to hold its shape and body.
To sum up, it comes in a small plastic jar with a pink spoon for 30 rupees. But this Caramel Custard deserves respect. I overturn it into a ceramic bowl. It shivers delicately, and the caramel pours down the custard’s sides. And so I can slice it with a knife. One spoon and I finally know this Chelia Caramel Custard is different from all the rest.
About Mark Manuel
The above thoughts/content has been proudly copied from the wall of Sir Mark Manuel. Being interviewing almost every role model of this country and going stronger each day. Mark Manuel is a respected Mumbai editor, writer, as well as columnist.
With over three decades of journalism in leading publications. This includes the Free Press Journal, Times, Dainik Bhaskar, Mid-Day, as well as Afternoon. He is famous for his brilliant pen interviews. He himself is a TEDx speaker.
Further
His interviews have featured in several leading media houses. They include the Hindustan Times, Huffington Post, BBC, as well as Network 18. Almost every famous person has been interviewed by him in the country from Mother Teresa to Muhammad Ali. His first book is just out. It’s titled Moryaa Re! It is a crime thriller that is perhaps the country’s first police procedural. He began his career covering crime. And in a tribute to his experience and knowledge of this beat.
Several distinguished officers of the Mumbai Police and its Crime Branch collaborated with him to make this book possible. Amitabh Bachchan wrote the forward in a statement of friendship for Mark Manuel and admiration for his work.
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