Dink Ladoo

For some, the international travel experience elicits anxiety about the food.   For me, the opportunity to explore the gastronomic delights of one's environment is among the highlights of every trip.  And because eating tends to be a shared experience, having friends with a shared enthusiasm for food makes it even more fun.

First, there's Tahsha, my wonderfully ebullient flat mate, who was my daily gastronomic partner as we explored eating establishments, and learned to shop and bargain.   One of our routine stops after practice was at the Coconut Wala or vendor...with his or her cart on the side of the road loaded with big, young, fresh coconuts.  For 20 rupees (about 40 cents), coconut man rips into the green outer layer with a machete, opens a little hole in the soft flesh, and sticks in a straw.  

If you're lucky, and I have been, the coconut is full of fresh clear water, full of potassium.  Suck that down, hand the fruit back to coconut man, and he chops it in half, makes you a scraper from one side, and then scrapes up all the yummy coconut gel on the inside. 

  



I came to Pune armed with the names of friends of friends who, when I met them, were bursting with enthusiasm for their mother land, city and cuisine.   Pratap took me on a tour of the old city and markets, explained so much about the history of Pune and India, and introduced me to thalis. The Hindi word means "plate", and the DELICIOUS food is served into little dishes while different types of hot-off-the-griddle puffy and flat breads come piling on to your plate.  The servers keep bringing more and refilling your bowls...so best to come hungry!

Example of a Thali

Next was a business school friend, Vishal, who offered me a glimpse of the busy professional's family life, and introduced me to non-Indian options in the swanky Koregaon Park neighborhood and some of the most tranquil dining settings.  I went back with some of my yoga friends to my favorite, Dario's.  It was truly a breath of fresh air.

And last but not least, Prasad and Swati, who welcomed me into their home and showed me how the modern and traditional aspects of Indian life mesh.  I was so taken by Swati's cooking that she invited me over to teach me how to make a few dishes.

I accepted with enthusiasm.

  First, the super spicy and delicious Kothimbir Wadi, a cilantro-lentil flour dough that is steamed, then sliced, then pan fried crisp.  

Next was my new favorite, Dink Ladoo, a typical Maharastrian sweet that is packed with nutritious ingredients.  My host/teacher explained that it is typically made to be given to women who have recently given birth or during colder weather to give energy and warmth.

Ingredients included:

• Kharik (dry date) powder
• Shredded coconut
• Cashews, Almonds and Pistachios
• Dink 
• Khus Khus (white poppy seeds)
• Nutmeg
• Ghee
• Jaggery or other sugar

All the whole ingredients are ground to the consistency of coarse sand and combined with the ghee, then formed into large balls by hand.  The whole process was very time consuming, making me appreciate them even more. 

 Here is what Dink looks like when it comes out of the bag.  The best I can figure from looking online is that it is the edible gum of an Acacia tree in a crystalline form.

The dink is heated briefly in the ghee, and it puffs up into little styrofoam-like balls. 



Once all the ingredients were assembled and well mixed, we formed large balls by squeezing the mixture together...it's a bit like trying to form a snowball from really dry snow...it just doesn't want to stick together.  It took me at least two minutes to get a ball that looked half as good as Swati's below. 

When we were finally finished, we cleaned up and went to the market to procure the more unusual ingredients for me to take home.  Expect to see Dink Ladoo at my next dinner party!