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The first day of the last year of the decade. Got Goosebumps from both the thought and the cold. Feels like am writing on a page of history and am fascinated by its unpredictability.

Talking about history the cartoon strip Tom and Jerry has become cult and the episode called The Cat Concerto won an academy award in 1946. In 1929 Mickey Mouse had to deal with an animated piano intent on making life difficult for him. Both times the music was Etude No. 2 from Liszt’s The Hungarian Rhapsody. Liszt maybe recognized by a selected group of classical music aficionados, but the tune has been immortalized by a cat and two mice .They have ensured that generations will listen to it. Now that my dear readers, is what history is made of.

Liszt was Hungarian and one of the best composers of pieces for the piano. He may even have been the first pop-classicist. He wrote and played music that dazzled and amazed audiences. What we call techno-music created with electronic gadgets, Liszt created on the wooden ebony and ivory keyboard, with other exquisitely fragile parts and the foot pedal to produce perfect harmony. He did not need to outsource either for sound or effect. His mind and fingers did all what sophisticated technology does today. He stretched the limits of piano playing to unknown heights. Cartoonists drew pictures of him playing with four hands and twenty fingers. No wonder Mickey Mouse and Tom and Jerry are the ones to establish Liszt in the annals of musical history.

The Hungarian Rhapsody has 19 etudes. My cousin who is one of the best pianists I have heard and had she chosen music over mathematics would have undoubtedly been one of this century’s greatest pianists, told me that the first 6 etudes are the best and most played. I believe her. In fact she remembered the Tom and Jerry connection when I pointed it out. This magnificent piece of music is based on a form of art music familiar in Hungary and fostered by Gypsy musicians. It is among the heirloom music pieces of Hungary.

This brings me to another heirloom from Hungary namely the Hungarian Goulash. History of this masterpiece can be traced to the north-west part of Hungary to an orchard farmer way back in 1806. His second wife is credited with the recipe. This lady became a wife even before she was 20 replacing an illusion called the PERFECT WIFE namely the deceased first wife. (Death surely becomes all wives and canonizes them too!)As the story goes the second intrusion, (sorry, wife) did her best to please and gain approval of her all and mighty man. And he keeping up with the age old tradition of being a miserable so and so (the male specie has neither changed or evolved) continued to complain of nothing being the same or as good. Feeling utterly bereft one day, the little lady accidentally burnt the meat dish she was preparing. Desperately she tried to add spices and to get rid of the burnt smell , the house was shrouded in the burnt aroma. She resigned to being yelled and shouted at by her husband, but to her utter surprise he did shout and yell but telling her that finally, she had learnt how to cook. So the perfect first wife was not flawless after all, she served burnt food …now isn’t that food for thought? This feisty lady gained the reputation of being a great cook who could cook a gourmet meal with a cup of water, sow meat including the ear and tail and paprika!

Now I give you my version of this very comforting dish. It is not the authentic Hungarian Goulash that goes back to the Huns but close enough. Like always, I have tried to make do with what is available and climate friendly. This recipe is made with tender pieces of boneless mutton; you can also make it with good quality lamb. I also add vegetables, in this case, chunky pieces of succulent red carrots and baby onions.

Cook about 500 gms of meat with two bay leaves, some grated ginger, grated onions and 4-5 cloves of crushed garlic and salt in 2 and half cups of water till tender. Set aside the meat with the broth. Grind sweet paprika or cayenne pepper and caraway seeds into a fine powder. Cut 2 red onions into rings and saute until golden brown, best to use olive oil. Add the paprika and caraway seed mix and give it a quick stir and add half a cup of tepid water. Do this quickly or the paprika will turn bitter. To this add about two table spoons of tomato puree, the carrots, baby onions, the meat along with the broth, a generous amount of freshly ground pepper ,a miserly amount of salt and half a tea spoon of sugar. Cover and let it simmer on low-heat. Now take the lid off and add diced red bell peppers (you can roast and take the peel off if you have the time and energy)and a pinch of nutmeg powder. To make a thicker broth add some cornstarch mixed in water while stirring.

Believe me it tastes fantastic with baguette, German rye bread or even the humble toast. A plate of parsley potatoes or Gnocchi also goes well. For me a crispy lettuce salad is a great accompaniment. The choice is yours but be sure to listen to the Hungarian Rhapsody and do not forget to raise a toast to Mickey, Tom, Jerry and the second wife.

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