Have it Bohra style

Centuries ago, forefathers of the Bohra community reached India all the way from Yemen for trade. The word Bohra means a group of businessmen. They follow their roots and most of them are entrepreneurs. From Gujarat, the community spread to all parts of India. They maintain the relationship within the community though they are miles apart.

The Bohra Caravan introduced Bohra cuisine to those eager to experience new cullinary delights. It was the idea of Juzer, Ammar and Jabir, three childhood friends, to introduce their splendid cuisine to more people. “While in school and later in our workplaces, people were always fascinated by our dishes and we were happy to serve,” says Ammar.

Traditionally, Bohra  community members eat together from a big metal plate called thaal. A standard thaal contains food for  eight adults. “Happiness is eating together. In our daily routine, it is difficult to have breakfast and lunch together; so, in my family, we eat in thaal at night. It is the best part of the day. We spend time with family eating and talking,” says Jabir.

The thaal meal begins and ends with a pinch of salt, which is believed to clear the taste bud and cure many diseases. A minimum of three starters would be present in a standard thaal meal. The meal contains everything we want; it is a mixture of everything our body needs. Desserts, vegetables, fruits and all occupy their positions in thaal meal. The meal is considered as a symbol of unity, equality, and sharing in Bohra custom.

Bohra cuisine is a large array of unique recipes. They prefer everything in moderation; there is a consistency in their taste. Their dishes are all about a subtle interplay of flavours and aromas.

Here are some recipes to experience Bohra taste:

Phirni
Ingredients
Rice - 50 grams
Milk - 1 litre
Milkmaid (if necessary) -
2 teaspoons
Sugar - ¾ to 1 cup

Method
Soak the rice in water and then cook it for around one hour.
Heat milk, and then add sugar and keep stirring until the  consistency is thick.
Add rice into the milk and keep stirring.
Garnish it with almonds and cardamom.

Kheema Samosa
Ingredients
Minced chicken - 250 g
Onion – 1, finely chopped
Tomato – 1, finely chopped
Green chillies – 2, finely chopped
Mint leaves – 6, finely chopped
Garam masala powder - 1 teaspoon
Red chilli powder - ½ teaspoon

Method:
In the food processor jar, attach the chopper blade and add the chicken and blend to make a fine mince of the chicken.
Heat oil in a pan; add ginger, green chillies, onions and sauté.
Add red chilli powder, garam masala, minced chicken and salt.
If there is water content, stir it and make it dry. Then add mint leaves and coriander.
Make the dough for samosa and stuff it with the prepared masala.

Shaahi Tukda
Ingredients
Bread slices - 6 slices
Sugar-1/3 cup
Saffron- 1 pinch
Condensed milk-3 1/2 cups
Dry Fruits- 1 handful of pistas or cashews

Method:
Mix milk, sugar, saffron and condensed milk and boil on a medium flame
Reduce flame to low and boil until mixture turns thick. Stir occasionally
Pour milk in bread and cook for a while
Garnish with dry fruits.