Region:
Argentina
Category:
Gastronomy
Article type:
Informed

Gungur: the flavors of India in Buenos Aires

Region:
Argentina
Category:
Gastronomy
Article type:
Informed
Author/s:
By Stefanía Vuono
Publication date:
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The chef Rabindra Nath Jana believes his restaurant as Little India, Little India in the Palermo, the heart of Buenos Aires

Just a month and a few days of opening "Gungur" the chef Rabindra Nath Jana (38) opened its doors to show us his little India, as well called him his detracted offering all flavors based exclusively on Indian cuisine.

With a passion for cooking, Rabindra account is opened and how it started in the world of gastronomy and how he came to Argentina, where he currently resides with his wife (Argentina) and 2 year old daughter.

In 2007 he came to our country, with the help of his boss, who wanted to open a restaurant with typical cuisine of India, it was he who brought it, and from there did not stop working.

"I came in 2007, when I arrived I found another world, India nothing to do with Argentina. The only problem was the language needed to talk, after a month could speak only in the kitchen area. "

Rabindra share with his local dance studio, which teaches the traditional dances of India, and next to a small clothing store. So he calls this place "Little India" because we are entering a world apart, with figures and a fully adapted to its country atmosphere that make us feel that we are in South Asia; listening to music even more typical background for Republic.

"There was dancing, had clothes, food and I'm missing here. At night it is only with reservation. Here also give music lessons so the shows are sometimes dancing and sometimes live music quoted, (typical instrument of their country). "

Open Monday through Thursday, offers lunch and snack, and weekends only makes dinner for 20-25 people behind closed doors, which can only concur with reservation.

"Indian cuisine is closely related to religion and each religion is different, there is a religion that does not allow food or onions or garlic, for example, Hare krishna, because they say they have a very high energy then if you eat and do a meditation like you can not relax. "

There is more food "temple type", then Indian cuisine, in neither case is used beef but if all the rest.

"Other religions eg not allowed to eat things that grow underground, so for them, there spices prepared with the same taste as onions and garlic, powdered, there is also a black salt with equal taste egg. All this if we talk about religion, but Indian cuisine is everything when it comes to Indian cuisine is all. "

If we say a feature about the Indian, the first thing that comes to light are spices. In this country are characterized by the use of many different spices which give a particular and distinctive flavor to each dish.

"We use many spices vegetarian because many people, more than half of the people of India is. So if not seasoned the vegetables do not like anything. "

He is from Calcutta in Bengal, there a lot of fish and cooked with mustard oil is eaten, it is very strong, very rich red color, and when the fish is cooked, no odor of oil type.

"When I finished contract with my boss wanted to do something different, because Indian food is not well known, as if it is in London for example, in England eat more Indian food than their food, here people do not know our food, then ask me, is it too hot? But it's not just spicy seasonings are many, many assorted condiments. Here the Argentine palate is not so used but it is a matter of habit. "

Their main dish is chicken masala, which leads tomatoes, nuts and spices with a special sauce. All dishes cooking are natural, never used cream or butter, just use a little oil, but always a lot of seasoning, flavoring, "is a strong taste for Argentines, but here we adapt the level of spicy, the seasoning flavors are essential. "

To replace butter chestnuts used to this nut cooks, processes and this result gives you a cream-like paste with this manages to give body, thickness and color to preparations not use grease.

Besides cooking also gives classes for those interested in Indian cuisine. "Here is very common Chinese food. I give private cooking lessons in my home for more than two years ago, also gave classes at IAG, because here there is no program, no magazine that teaches the kitchen of my country. I also went two or three times to Cocineros Argentinos.

Regarding the gastronomy Argentina states: "Here there is no food Argentina, is a combination of everything. But sometimes I like to eat a baked breaded, well seasoned a pie. No pastas. We eat more Chinese style. "

He travels every two years to his native country to visit his family, and fail to bring those spices here does not get. "When you get off the plane, you feel immediately india".

Living in Argentina for Rabindra is very peaceful and quiet transmits the same to have such passion flavors of their land. Undoubtedly, takes us to his country with just letting us try some of their dishes or just remember the smell of India in the environment your spices.

traslation: Belén Zapata