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GSB food, anyone?
MOST OF the hotels making the GSB food specialities are family run affairs and no outside staff is hired.
Mr. Ramachandra Pai and his wife Gita who specialise in making chips and snack items. They are members of a small family hotel begun about seventy-five years ago, but today limits itself to making snacks, due to labour problems. Mr. Pai believes that GSB food habits have undergone a tremendous change. Many food preparations were intrinsic to festivals with special preparations for Diwali, parab, Sutta Poonam and others. For example on Krishna Ashtami day in the past a gift of food was sent to a lady by her father or brother at her husband's house. This consisted of vegetables, oil, rice, etc. Today only some follow this practice while many have substituted it with gifts in cash. Fragmentation of the large joint families has also led to a change in food habits with elaborate preparations rarely on the menu except on very special occasions. Again he believes that the younger generation is not particularly interested in the traditional food and except for old timers very few can say much about it though some efforts at cataloguing these items are under way now.
A typical day begins, says Ms. Vimala A Bhatt, with a `pejja jevan', which consists of rice gruel and accompanying dishes. Followed by a good meal in the afternoon and snacks with tea in the evening a wholesome meal is prepared for dinner, depending on the family's customs. Pulses, cereals, grain; as well coconuts are staple to their die, just as vegetables and fruits of the season are used. "We are fond of leafy vegetables", she adds.
GSB food anyone?
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