SHIPS
FOOD-1960-1980s- on Indian ships Food seems the in thing on TV channels &
FB posts--here is a ramble from an Ancient Mariner--
In the 1960s, Catering was contracted
to Chief Stewards and often a complete disaster ; but with a good Captain we had a better fare. With GESCO on m.v. “Jag
Laxmi” , gen. cargo freighter where I sailed first voyage to Sea –we had a
veritable pot pourri. In 1965 it was still 3 Galleys & 3 cooks, their
helpers –to cater to a different faiths, tastes, habits, ways. This was partly a
carry over from an earlier British Merchant Navy era. It may be recalled that
most British Merchant Marine ships had Asian -SE Asian crewing only . So, Food
catered to three tastes--primarily, location based-accepted in good spirit.. The
3 Galleys were Deck Crews Galley- predominantly for Gujarat based sailors from
fishing communities - (Gujarat- Daman, Diu )recruited on the Shipping master's
Roster by turn .Very occasionally seamen from Kerala or Tamilnadu seen. Some
from Minicoy Is. Then the Engine Crew Galley was mainly was from Ratnagiri
Muslims-speaking Marathi Then we had the Officers (European “Burra style” galley
-& Goan cooks & service by stewards in white uniform with Indo- European
mixed menus –style. Calcutta based crews were a seperate lot and served on some
Lines based in Calcutta.
Beef & Pork was not usually served as food sensitivity was respected in any crews galley with due regard....
Deck Crews food items had -Rice, Roti, Dal & Bhaji always, but often the veggies was potato and onion as Greens did not last in primitive freezers (or was from tins). Most day they preferred fish.
Engine crews from Ratnagiri- Non Veg -meats mainly; Kheema & Roti -Parathas included -all times.
The crews cook was called a "Bhandary"--a long forgotten title.--as was many more such like Serang, Tindall, Cassab, Lascar, Khalassi, Sukhani, and even a "Telwala" for Engine Oiler !! Hmm- etc.
Now the Officers Galley: typical Western food prevailed esp Breakfast was –Porridge ,Eggs to Order, toast ‘Marmalade’. Sweet Corn, Baked Beans on toast, Tinned Sardines etc. Usually Chicken curry or Fish curry Rice “Goan style” was very popular as Goan cooks was appreciated and predominant in the officers dining saloon. Breakfast and basic staple items was standard- quite ok and so we managed. Vegetarians --had little choice really. No luxuries-except on a few special days in a year like Christmas /New Year & Divali time with a sort of pathetic Biryani (rice cooked with veg / meat -fried rice sort of ) and tinned fruit, extra sweet dishes like custard, puddings etc. was served. Divali, Christmas & and New year saw a better Meal ..However, on some days--long voyages especially as rations were being depleted - the freezer food tasted like Cardboard soaked in gravy! In heavy seas -stormy weather Cooking was not practicable as the ship rolled heavily and it was just some Tinned food -heated...eaten to keep going. Bread, Butter Biscuits etc.
WE managed ok-- had to.
NOTE: I recall once the "Irish Stew" an awful pasty dish was the cause of an Officer/ Gentleman’s peaceful strike in 1964– peaceful --but effective. The dish was removed promptly as the Officer Commanding himself agreed -he called it a horrid paste.The Officer's Mess & Catering system was some times a misused racket. Overall, whilst Food was given some importance and we had a Mess Comittee to suggest improvements etc but it was not a priority really--much was left to individual ships, management , funding and the Ch steward.
Eat to live--survive.. not the reverse was the logo..
Beef & Pork was not usually served as food sensitivity was respected in any crews galley with due regard....
Deck Crews food items had -Rice, Roti, Dal & Bhaji always, but often the veggies was potato and onion as Greens did not last in primitive freezers (or was from tins). Most day they preferred fish.
Engine crews from Ratnagiri- Non Veg -meats mainly; Kheema & Roti -Parathas included -all times.
The crews cook was called a "Bhandary"--a long forgotten title.--as was many more such like Serang, Tindall, Cassab, Lascar, Khalassi, Sukhani, and even a "Telwala" for Engine Oiler !! Hmm- etc.
Now the Officers Galley: typical Western food prevailed esp Breakfast was –Porridge ,Eggs to Order, toast ‘Marmalade’. Sweet Corn, Baked Beans on toast, Tinned Sardines etc. Usually Chicken curry or Fish curry Rice “Goan style” was very popular as Goan cooks was appreciated and predominant in the officers dining saloon. Breakfast and basic staple items was standard- quite ok and so we managed. Vegetarians --had little choice really. No luxuries-except on a few special days in a year like Christmas /New Year & Divali time with a sort of pathetic Biryani (rice cooked with veg / meat -fried rice sort of ) and tinned fruit, extra sweet dishes like custard, puddings etc. was served. Divali, Christmas & and New year saw a better Meal ..However, on some days--long voyages especially as rations were being depleted - the freezer food tasted like Cardboard soaked in gravy! In heavy seas -stormy weather Cooking was not practicable as the ship rolled heavily and it was just some Tinned food -heated...eaten to keep going. Bread, Butter Biscuits etc.
WE managed ok-- had to.
NOTE: I recall once the "Irish Stew" an awful pasty dish was the cause of an Officer/ Gentleman’s peaceful strike in 1964– peaceful --but effective. The dish was removed promptly as the Officer Commanding himself agreed -he called it a horrid paste.The Officer's Mess & Catering system was some times a misused racket. Overall, whilst Food was given some importance and we had a Mess Comittee to suggest improvements etc but it was not a priority really--much was left to individual ships, management , funding and the Ch steward.
Eat to live--survive.. not the reverse was the logo..
By 1970 contract caterers were thrown out-the food quality improved
greatly.I had also transferred to SISCO –where Catering was really much better.
Worked well-by mid 70s things had really improved and we saw really good food
served.
Bon appetit--
TR
Bon appetit--
TR
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