Share
In 2015, sisters Ratika & Riccha Khetan founded CauldronSisterss. It began as an exotic food gift basket business, but their passion for food inspired them to launch culinary seminars, food deliveries, and eventually, a massive business as restaurants and cafes began contacting them for consulting. They improved their cooking abilities with each level, which brought magic to each bite they created. Together, they have had success throughout the years enchanting people's kitchens with unusual vegetarian meals. By experimenting and blending various foods, they independently mastered all cuisines. They were early adopters of several new culinary concepts and trends in Jaipur, including kombucha, sourdough bread, jarcakes, and more.
They prepare entirely vegetarian dishes in a variety of cuisines, including Indian, Chinese, Mexican, Thai, Moroccan, Egyptian, Spanish, Japanese sushi, Burmese, Italian, Korean, Pan Asian, and desserts. In Jaipur and Ajmer, they have successfully established a number of eateries and cafes.
With two cookbooks on the same lines as Khichdi, they are published writers! Their most recent book, "Khichdi:Simple, Soulful & Soothing! was introduced by Chef Vicky Ratnani in a Khichdi Festival in Mumbai. For their outstanding work, they have received recognition from numerous organisations.
Check out what food means to them
1. What is food for you?
As avid eaters, food is always present, whether physically or mentally. Similar to how we make a short list of restaurants or street foods to try when we travel, along with accommodations and attractions to see. We share as much food as we can because food is love. We constantly surprising all of our friends and clients; the more we share, the more we grow.
2. Tell us something about your Burmese food inclination?
Since our family is from Burma, we have always had Burmese food on a daily basis in our home. Khowsuey, curry samosa, as well as other foods. We find solace in them much as we do in dishes like dal chawal and khichdi. Over the past few years, we have studied a lot about Burma. Hopefully, we'll have something beneficial soon.
3. Why did you choose Khichdi? What inspired you to write on Khichdi?
We received it directly from Mr. Sandeep Sethi, our master and guru. One day he called and asked if we could compile a book of khichdi recipes for a school assignment. We never refuse anything he offers. In this manner, the first book was written. To all of our friends and food specialists, we sent several copies. Fortunately, we submitted a copy to Mumbai-based culinary writer Ms. Rushina Munshaw Ghildiyal, who served as our mentor for the second book, "Khichdi: Simple, Soulful & Soothing!"
All of the proceeds from the sale of this book have been donated to various charitable organisations as part of a lifelong endeavour for good. And our book is being sold through amazon globally.
4. Any one ingredient you can't cook without and why?
Tabasco is Ratzz's preferred seasoning, and Ritzzy has an insane affection for vegetables. Ratzz aka Ratika would season all salads, pasta, and occasionally noodles with tabasco. And Ritzzy, called Riccha, would make everything thick by adding a tons of vegetables.
5. Burmese and Rajasthani (Marwari), How do both cuisines play an important role in your life? Have you tried any fusion recipes having both flavours?
We enjoy the flavours and cuisine very much. We consider ourselves lucky to have come from a family that was open to trying different foods. Whatever food we prepared; our family would joyfully eat it. Our education in the culinary arts is not formal. Trial and error have been used in everything. We used to recreate anything we had eaten in Jaipur at home after returning from there. Due to this, our skills kept growing. Both Burmese and Rajasthani cuisine is flavorful; we never attempted much fusion, but the only thing we can recall doing that worked really well was combining Burmese chilli oil with Rajasthani Mathaniya chilies. Due to our rich Burmese history, we are more skilled Rajasthanis.
6. A quick recipe you would love to share
Balaee, A Nutrient packed Khichdi from Himachal Pradesh
Serve: 2
Soaking Time: 1 hour
Cooking time: 30 mins
Level: Medium
Ingredients:
1 cup Rice soaked for 1 hour
2/3 cup Kala Chana soaked for 8 hours
1 large Onion
3 cups Butter Milk
2 tsp Coriander Seeds
¾ tsp Cumin Seeds
1/3 tsp Fenugreek Seeds
½ tsp Red Chilli Powder
¼ tsp Turmeric Powder
2 tsp Ghee
Salt to Taste
Method:
For Masala
Dry roast the coriander seeds till they just start to change colour. Set aside to cool. Dry roast the cumin seeds till they just start to change colour. Set aside to cool. Dry roast the fenugreek seeds till they just start to change colour. Set aside to cool. Grind together the coriander, cumin, and fenugreek to a fine powder.
Peel and thinly slice the onion. In a heavy bottomed vessel, heat the ghee. Add the thinly sliced onions and 1/4 tsp salt. Fry till the onion turns light brown. Add the masala powder, red chilli powder, and turmeric. Mix well. Add the drained rice and saute for 5 minutes.Add the drained kala chana. Mix well. Add the butter milk and 2/3 tsp salt.Mix well. Pressure cook for 4 whistles. Season with salt, if required. Mix well. Serve Balaee hot with a generous dollop of ghee.
Well, this was our exclusive interview with the CauldronSisterss. Stay tuned to Slurrp for more interesting stories.
