AFVOA Newsletters of Year 2012

Page 62 of 80 display. This is the largest publicly accessible collection of Victoria Crosses in the world. Incredible Chinese Vegetarian Cuisine We all acknowledge the culinary skills of the Chinese. But what we came across in Canberra was a skill in Chinese cuisine which we had never experienced anywhere in the world and that includes China. Knowing that Mythily and self are vegetarians, Leanne (our son Satyan's friend) introduced us to a new dimension in Chinese cooking at the Kingsland Chinese restaurant. Using the greatest creativity based on the Chef's experience of Singaporean, Malaysian and Taiwanese style cooking, Kingsland offers a vegetarian experience beyond the traditional vegetables and salads. They serve items like Crispy Duck, Sweet and Sour Sausage, Chicken, Fish and Lobster, with the difference that it is all vegetarian. No meat products, milk, fish or eggs are used in the cooking. It is all made of soya, gluten and other natural products (secret). Those who eat here vouch for the authenticity of the taste, texture and aroma of the food as it replicates the non vegetarian equivalent. How did this skill develop in China you may ask. Such cooking originated during the Zhou dynasty (1066 BC to 256 BC) when Buddhism first came to China with emphasis on vegetarianism. Tofu was first used during the days of the Han Dynasty (206 to 220 AD). Vegetarian ham and roast pork appeared in the Tang Dynasty (618 AD to 907 AD) and vegetarian chicken and fish were first written about in the Song Dynasty (960 AD to 1279 AD). There is a large clientele for this type of cooking in Australia since more and more people are going vegan. They have branches in Sydney and Brisbane, so should you visit these cities, do not forget to take a dekho at this restaurant CT Chari DOWN MEMORY LANE Published in Deccan Herald on 25 Aug 2012 http://www.deccanherald.com/content/274033/life-grinder.html LIFE AS A GRINDER A N Suryanarayan* “I was reduced to being the grinder on a stone-mortar-grinder on weekends .” Order from the LOH (lady of the house) was clear within a month of marriage in 1968: ‘Get a Sumeet mixer or else... ’. Like the expected question in Economics examination on ‘Baby-or-a car first for the modern couple’, I reasoned that she had prioritised between a vital refrigerator for Rs 1,500 and an essential mixie for Rs 450. My impromptu suggestion that as we were only two, she can manage standing near the kitchen table with the small mortar-pestle set I had thoughtfully purchased, was met with a cold stare. I had also tried to explain, it appeared later, foolishly, due to the ensuing