It’s hot, temperature is in the triple digits and it’s humid and I noticed that The New York Times is touting Brazilian lemonade as a “fantastic refreshment for a hot day.” Intrigued, I read on. The ingredients called for included 1/3 cup of granulated sugar and 7 ounces of sweetened condensed milk at which at which point I set the recipe aside and muttered, “au contraire.”
Clearly, for the most refreshing drink for a sweltering day you only have to look 7,146 miles to the east from Boston to New Delhi, the city of my youth, where such days are typical and routine in the summer.
The beverage is called nimbu pani or lemon water, and widely acclaimed, universally liked and consumed.
Before sharing the recipe two thoughts need to be disclosed.
First, in that same youthful period I was a fan of Rex Stout’s obese, rotund, food loving fictional detective, Nero Wolfe. Nero, it should be noted, once burnt an entire cookbook because he disagreed with a recipe. Moreover, in Gambit, seated in an armchair, in front of the fireplace, he feeds the Webster's New International Dictionary, Third Edition, page by page, into the fire, as he finds it “subversive.”
Secondly, this is my first foray into the culinary field, and it will be no surprise that I have no ability in this area, However, it must be acknowledged that I have watched the occasional cooking show, read a few memoirs by chefs (Bill Buford- Dirt: Adventures in Lyon as a Chef in Training Father, and Sleuth Looking for the Secret of French Cooking ) and have been impressed.
Take for example a common scene in which the CDC, by which just to clarify, I mean Chef De Cuisine -and not the Center that is for public health and is currently in a state of disarray- clad in the whitest and starchiest of jackets focuses his entire attention to the middle of a large white dinner plate.
Exactly in the center of this plate he places a spoonful of a pistachio green sauce which he then then enlarges into a perfect circle with the back of the spoon, resisting I imagine, the desire to lick the spoon when done. He then observes the plate intently and wipes off with a folded cloth some stray drops of the sauce. Next, he places a rectangular piece of recently fired Wagyu beef on the plate.
Propped next, beside the beef, is a single floret of grilled cauliflower and, exactly only one Brussel sprout roasted to perfection in brown butter and garlic. A single piece of ever so thinly sliced cucumber, which is unable to bear its own weight and folds over promptly, is added to the ensemble.
More staring intently, follows. The only thought that should be coming to mind at this point is if this amount of food, wholesome as it is, is worthy of the price charged!
The penultimate step is the addition of a sprig of an unknown leafy green herb, perhaps a frond of fennel, placed using fine tipped surgical forceps. For the final step, the wipe cloth is brought back to clean the rim of the plate which doesn’t look in need of cleaning.
After one last stare, a loud command, rings out in the kitchen,” Hands.”
A server arrives and removes the plate, yelling,” Yes, Chef.”
So, with those disclosures out of the way, here goes.
Keep in mind that it is best to make the lemonade from scratch, picking up a can in a bodega or making it from concentrate or even buying a jug from an upscale organic market is not just the same.
Nimbu Pani
Total time a few minutes.
Ingredients
Yield: 1,12-ounce tall glass
1 small lemon.
Sugar to taste.
Pinch of kala namak (black salt) or Himalayan pink salt (optional)
Chilled water (still or sparkling).
Sprig of mint (optional)
Preparation
Step 1
Slice lemon in half and squeeze juice, if desired with handheld juicer, and pour into glass through strainer to remove any seeds. Add additional lemon juice for a more citric flavor.
Note: Lime can be used in place of lemon for a more bitter taste.
Step 2
Add sugar to taste, simple syrup dissolves more readily and mixes evenly with cold water. Ice cubes are best avoided as they, upon melting impact the proportions of the ingredients.
Step 3
Add a pinch of salt.
Step 4
Fill glass with chilled water. Note: Sparkling water can be substituted for still water and the beverage becomes fresh lemon soda, sweet & salty.
Step 5
Garnish with mint or lemon wedge and wipe off outer parts of glass.
For Outdoor Service.
Make a pitcher for several glasses and place it in the center of a tray.
Scream,” Hands” followed by,” Yes Chef”, as you head outside.
It adds authenticity!
Nimbu Paani beats the Brazilian version on any hot summer day
Love nimbu pani. Of course, it can be had just with salt and pepper sans the sugar. Love the sizzle and the tickle of the nose that the addition of club soda brings!