On one of my trips to Goa, I developed a much higher sense of respect for the Trade thanks to the “Poders” or the local bakers. Poders have been the Traditional “wake up calls” for Goa for the last 4 centuries, first with their clanking walking sticks and then with the air horns on their bicycles.
I asked Jim the design and composition of the oven to better understand what was going on and got my answers. The Oven has a very small opening (9 inches by 4 inches) and a very low roof (12 inches max at the center). Its walls are packed with all good conductors of heat inside like iron, glass and salt. So the oven is lit for 4 hours , and even after removing all fire wood it retains the heat for 4 hours of baking . So to sum it up ; the baking happens without any fuel and completely in the steam of the bread . For people from the trade like me this was surely a eureka moment. The variety of breads (Ondo. katre, Poie and the bangle shaped Kakon) and the unique baking process place the 500 year old Goan Baking tradition amongst the most artisan in the world .
Next time in Goa : stop the Poder , smile and buy a poie you would have done your share of humble service to Artisan bread making . Oh and if you get a chance ask him to show you his earthen oven because very soon we just might see them in Museums.
simply great experience….i ttoo wants to experience it
I had seen this episode on your travel show The Great Indian Rasoi and i could actually visualise the entire write up in front of my eyes. Its an amazing thing and a very heartening thing to know that such a well established and well educated chef like yourself is devoting time and effort to know and learn about the old dying customs and traditions like the artisan bread. Please keep inspiring people and keep writing.
PS- I have met you in person too, though you may not quite remember me, i think you have a very charismatic personality.