A nice meal for a long journey.

Ali-Monbeam · Mar 22nd, 2009, 20:19

Quote:

Originally Posted by kidsan

Just to help clarify the rice question, i will throw in my tuppence worth. (I do work in the catering industry however so this is a reasonably informed answer.)

The differnece with rice is that a certain type of bacteria grows here called (i think) clostridium perfringens that has the cunning ability to form a protective spore around itself that is resistant to heat...clever huh?! This means that heating the food in a normally adequate way will not be enough and you could still get food poisoning.

Ok hope this helps...kieran

It produces a toxin while multiplying and this is what causes the illness. This toxin is left unharmed by heat or freezing.
Uncooked rice can contain spores of Bacillus cereus, bacteria that can cause food poisoning. When the rice is cooked, the spores can survive. Then, if the rice is left standing at room temperature, the spores will germinate into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea. Reheating the rice won't get rid of these toxins.
(I am also in the food industry)

OceanTragic · Mar 22nd, 2009, 22:05

Quote:

Originally Posted by Ali-Monbeam

These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea. Reheating the rice won't get rid of these toxins.

That makes a lot of sense.

Both times in India I've happily avoided the rice: with so many varieties of the breads (etc) I didn't even miss it. I didn't suffer at all.

That said I'm still taking a suitcase of immodium just in case.

Tiffins sound look a good idea at Rs400, what size/amount do you get for that money?

Ali-Monbeam · Mar 22nd, 2009, 22:22

It was about 7"/8" dia...I have left it in the hotel in Goa for when I go back. It held about 8 samosas and parathas for 4 with little tins for the pickles as well.I got the little spice tins from a market too and they fitted inside,just about,I should have got small ones.
When we started the trip it had some veg curry in too.

I had a 3 tier one like this. https://www.spice-market.com/product...a 19e3c7c6b9b
it was light and fitted in our back pack.

Keshava · Mar 24th, 2009, 01:08

One thing I try to remember when purchasing food to take along is that drier subji's taste better when cold. Wet subjis - when they go cold - separate and the oil and the chillies mixed in with it - float to the top and always give me heartburn when served cold.

Always worth considering if you're near one of their shops - is Haldirams take away box. It's all nicely packaged and travels well and comes with pickle, papad and a nice sweet or two.

Ali-Monbeam · Mar 24th, 2009, 03:21

whats a subji?

Keshava · Mar 24th, 2009, 08:06

Aloo-gobi, channa shag etc. Vegetables - cooked in a sauce, what 90% of Indian meals consist of.

dominoes · Mar 24th, 2009, 08:19

If travelling less than 24 hours I just fast.
If the journey involves 2 nights eg Chennai-Delhi , I just buy some cheese and a loaf of bread at Spencers add some fruit and water and survive the journey fairly well.

Some of the locals have odd habits with food.
When travelling between Varanasi and Puri last year a doctor who had been chatting with me flagged down a biscuit vendor, bought a packet ,ascended to his bunk for 5 minutes , consumed the entire packet of biscuits ,then descended and continued the conversation as if nothing had happened.

Keshava · Mar 25th, 2009, 18:11

"Blessed are the cheesemakers"
Life Of Brian

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Mar 22nd, 2009, 22:22	#48
Ali-Monbeam Less of the 'Senior' member! Join Date: Feb 2008 Location: Bradford Posts: 881	It was about 7"/8" dia...I have left it in the hotel in Goa for when I go back. It held about 8 samosas and parathas for 4 with little tins for the pickles as well.I got the little spice tins from a market too and they fitted inside,just about,I should have got small ones. When we started the trip it had some veg curry in too. I had a 3 tier one like this. https://www.spice-market.com/product...a 19e3c7c6b9b it was light and fitted in our back pack.

Mar 24th, 2009, 01:08	#49
Keshava Pahari-Wallah Join Date: Jan 2009 Location: Noo Yawk Posts: 338	One thing I try to remember when purchasing food to take along is that drier subji's taste better when cold. Wet subjis - when they go cold - separate and the oil and the chillies mixed in with it - float to the top and always give me heartburn when served cold. Always worth considering if you're near one of their shops - is Haldirams take away box. It's all nicely packaged and travels well and comes with pickle, papad and a nice sweet or two.

Mar 24th, 2009, 03:21	#50
Ali-Monbeam Less of the 'Senior' member! Join Date: Feb 2008 Location: Bradford Posts: 881	whats a subji?

Mar 24th, 2009, 08:06	#51
Keshava Pahari-Wallah Join Date: Jan 2009 Location: Noo Yawk Posts: 338	Aloo-gobi, channa shag etc. Vegetables - cooked in a sauce, what 90% of Indian meals consist of.

Mar 24th, 2009, 08:19	#52
dominoes Senior Member Join Date: Aug 2008 Location: UK Posts: 120	If travelling less than 24 hours I just fast. If the journey involves 2 nights eg Chennai-Delhi , I just buy some cheese and a loaf of bread at Spencers add some fruit and water and survive the journey fairly well. Some of the locals have odd habits with food. When travelling between Varanasi and Puri last year a doctor who had been chatting with me flagged down a biscuit vendor, bought a packet ,ascended to his bunk for 5 minutes , consumed the entire packet of biscuits ,then descended and continued the conversation as if nothing had happened.

Mar 25th, 2009, 18:11	#53
Keshava Pahari-Wallah Join Date: Jan 2009 Location: Noo Yawk Posts: 338	"Blessed are the cheesemakers" Life Of Brian