Once a settlement colony after India’s partition in 1947, Punjabi Bagh is now a thriving locality of ridiculously ostentatious display of wealth, power and consumerism. So, it’s oxymoronic to have an austere Indonesian salad in an area many would visit for butter chicken, kebab or sharaab.
The Club Road, for example, is a hotchpotch of houses, gyms, restaurants, bars, cafes, departmental stores, tandoor kiosks, flower shops, coffee shops, and chemist shops. There’s a big jogger’s park. And there is The Punjabi Bagh Club. The road also accommodates west Delhi’s rowdy car and bike owners, who actually belong in the back seat or the prison cell.
So one fine evening, I shed my anti-Punjabi Bagh bias, and went to Starbucks with a friend, who was visiting from south Delhi. Inside, the noise of traffic was effectively blocked, with people on the street looking like mute robots.
After a cold beverage, we walked around – I found myself tour-guiding my friend through Punjabi Bagh. He did seem fascinated by the chaos, a sharp contrast to the sleepy lanes of Chittaranjan Park, his home.
We ordered two virgin mojitos, a vegetarian manchow soup and a quirky-sounding Gado Gado salad. It’s a popular Indonesian eat, made of steamed vegetables and peanut sauce.
I relished every bit of it. It’s a simple, yet filling salad that thankfully didn’t come with a pungent dressing, a staple ingredient in salads these days. And it turned out to be a full meal for me.
“This is a mega salad that has its roots in Sundanese cooking and has now become the typical street food of Jakarta in Indonesia. Gado-gado means medley or potpourri, which refers to all the different seasonal veggies and ingredients that are used. Tossed with the most incredible peanut dressing, and served with something crunchy on the side, such as prawn crackers, it’s a winning combination,” writes chef James Oliver in his blog. You should check out his recipe too.
If you like salads and food that’s not spicy and don’t mind a mildly sweet taste, you must give it a try. It can be easily prepared at home. You could also add rice, eggs, cooked tofu or tempe.
Delhi’s Ritwik Sarkar makes it once every two months or so. He learnt the recipe when he moved to Indonesia in 2008 to take up a new job. After four years he returned to India with a fondness for the salad. He also got married to an Indonesian girl, who helped him “hone” his Gado Gado skills.
Being a Bengali, who’re known for their food and rapacious appetite, has Ritwik ever added the local flavour to Gado Gado? “I have never tried to add Bengali flavour to Gado Gado. But now that you told me, I may try it. Perhaps adding a tinge of mustard oil to the peanut sauce dressing,”
That sounds lip-smacking. I have had the mustard curry fish at City of Joy in CR Park and it’s a refreshing break from the staple daal, sabzi or butter chicken. I look for forward to Ritwik’s Bengali-Indonesian salad, which we will call — Godo Godo.