Marina Fareed is the epitome of warmth, hospitality, and South Asian charm, celebrated for her unparalleled ability to bring people together. Her newly released book, “You are Invited,” is a heartfelt ode to home entertainment, blending recipes, relationships, and recollections into a captivating narrative. Through her lens, hosting becomes more than an art—it’s a way of life, a celebration of connections, and a testament to the power of food and friendship. Jaswant Lalwani delves into the world of Marina Fareed, where every gathering is an invitation to create lasting memories.
“You are Invited,” I said to Marina Fareed – who singlehandedly has raised the South Asian profile as a consummate hostess with her legendary warmth and hospitality.
Marina Fareed has just come out with a book “You are Invited” to resounding acclaim. The book centers on home entertainment. Hospitality is a hallmark of South Asia that she has enthusiastically embraced wherever life has taken her.
We met at the West Village watering hole Via Carota. Over hot fresh mint and sage tea we reminisced about Diplomats, Diasporas and Degustation, the extended title of the book. It’s somewhat autobiographical, a lifestyle recipe book, almost a synopsis of her life. She explores the nexus between people and food that unites her social universe. I remarked that the book could easily have been titled Recipes, Relationships and Recollections. Marina is of the opinion that memories are all we own. Friendships and connections truly add great value to life. Hosting offers the benefit of living with open doors. Bringing people together is in her DNA.
Via Carota, the joint venture of Chefs Jody Williams and Rita Sodi is one of the toughest reservations in NYC. Sitting outside in the center of the The West Village is the reason we are here. We ordered fennel bulbs dressed in orange and shafts of leeks lightly poached to start the evening. Ironically, the book would never have happened without the pandemic stated Marina. In the absence of the social forces surrounding her and with all the entertaining over the years behind her, she settled down to recast her memories using the recipes as the glue that binds.
Where did your cooking start? Marina had never set foot in the kitchen before arriving in Spain with her diplomat husband Shaukat Fareed. She was forced to learn and quickly enough as the elegant couple made their culinary journey from Spain, Portugal, Mexico and thence to New York and the United Nations in the 1980s. In South Asia, entertaining is largely at home so indeed it was replicated in NY. The world of diplomacy revolves around forging connections and she encouraged her husband to invite people home. Sometimes the dinner table was a more relaxed place to resolve issues that were challenging in the hallowed halls of the United Nations.
Traditionally, the mothers cooked for their children, extended families and friends with an element of “love”. These matriarchal figures were the keepers of the social units within their families and community. It’s an evolutionary role. Being a hostess is more than just cooking and feeding. They are also facilitators who provide platforms without expecting any return, for guests to connect, find new avenues, and everyone usually leans on this largesse. Marina finds the role enriching and has wholeheartedly embraced it.
It was time to order the entree. This was an easy decision as Via Carota is known worldwide for its cacio e pepe. Culinary diplomacy, also known as gastrodiplomacy, simply means an invitation to a meal. Marina follows the same recipe protocol whether inviting the Secretary General of the United Nations, ambassadors and diplomats from around the world, celebrities of every stripe or just friends from her life. Her immaculate table settings and food display always has the same gastronomic verve and elegance irrespective of the guest list. No wonder, an invitation to the Fareed’s home is much coveted. Over and above the warmth and hospitality, one is bound to meet people from spheres which are not always within one’s orbit. The Fareed’s have ensured they do not disconnect with their South Asian roots and Marina has gone that extra mile to maintain those connections. Where next? Creative ideas serendipitously come up – Marina is inundated with catering requests and she has taken this on with her usual enthusiasm. And is it true a film script about her hospitality is in the works? Her smile was her acquiescence.
As we toasted each other good bye over the raspberry crostata, Marina whispered You are Invited next week to our home. I walked home with a bounce in my step.
Jaswant Lalwani is a global real estate advisor and lifestyle consultant in New York City and the Greater
Miami Area. He is also an avid writer and globetrotter. To read more of his work visit jlalwani.com
Recipe for Ramadan by Marina Fareed
Pot Roast – Leg of baby goat
Ingredients:
1 leg (Raan) of baby goat – pan dry
6 large onions – grate and squeeze juice
1 cup oil
Marinade:
1 cup yogurt
6 lemons squeezed
1 tbs. ginger paste
6 green chilies deseed optional
1 bunch mint
3” papaya or 2 tbs meat tenderizer
Spices:
1 tsp red chili powder (lal mirch)
1 tsp turmeric (haldi)
1-1/2 tsp salt
Preparation:
Blend yogurt, onion juice, ginger, green chilies, mint, lemon juice, spices, papaya. Rub leg generously; marinate overnight, leave at room temperature 1 hour before cooking.
Use a pot wide enough to hold the leg.
Heat oil and brown leg on both sides, add water, bring it to a boil, cover and cook for 1.5 hours, add potatoes in the pot, with the meat, for 40 minutes, remove, set aside, cover and cook meat until fork tender.
Serve on a platter with potatoes to the side, garnish with cilantro.
