Category Archives: Food

Cricket: Farewell, My Aloo

Posted on by

…wherein Whose God is it Anyways? inspires a second cricket post in a row!

The Sound of Cricket.JPG

The education of my cricket-ignorant kundi continues; I shall torment you with my progress, much like a toddler rushes back to a parent to exclaim, “I did it in the potty!” Like aforementioned kid, I, too would like a cookie and a pat on the head. Thanks, you’re the best.

So. WGiiA left a comment on my last World Cup post which piqued my kitten-like curiosity:

ok. just got very emotional seeing inzi get out and leave the field for the last time in an ODI. he deserved better circumstances under which to leave. [link]

I immediately assaulted consulted one of my cricket tutors, the one who kindly told me a bedtime story via speakerphone last night which starred Sachin Tendulkar– look, when one runs out of Ambien, one reaches for desperate alternatives– and expressively typed “?” in his GChat window. I didn’t expect to like or care about what I’d learn, but I wanted to find out more nonetheless, if only because I’m a sentimental wench and anyone’s last ____ always makes me a bit verklempt. Continue reading →

No, Not Like the Thing for When it Rains

Posted on by

Siddhartha’s post on lovely lime pickle got me thinking about my favorite. Behold: The Amazing Ambarella!

Before

 

After

Other names for this fruit and close relatives are Otaheite apple, Tahitian quince, Jamaica plum, golden apple and wi…The tree grows tall, reaching almost 20 m (60 ft). The fruit, which is popular in Asia, is plum shaped, sweet-sour and eaten at all stages of ripeness. Its distinguishing feature is a spiny seed. The spines toughen as the fruit matures, so that when eating conserve made from the almost-ripe fruit, the sweet flesh should be carefully sucked from the seed to avoid an unsolicited lip-piercing or a tough fibre stuck between the teeth. In the unripe stages the green skin is peeled with a knife and slices of the firm, pale flesh dipped in chilli powder and salt before being relished by street-side snackers or school children. Unripe fruit is also cooked in chutneys. As the fruit ripens it becomes yellow to orange in colour and more fragrant and sweet, though still with a good percentage of acidity. It has been described as having a flavour like pineapple.link

I don’t think it tastes like a pineapple at all, but the rest of it is pretty accurate. I’ve never seen ambarellas for sale anywhere in the U.S. and the web didn’t have much except for these odd little facts:

In Sri Lanka, ambarellas are made into chutneys, curries, and pickles of all kinds. Cut a raw one up, sprinkle a little salt, sugar, vinegar and chili powder…oooh, heaven. My grandmother had a gigantic tree growing right over her house, and we’d visit her carrying buckets during the fruiting season. I’ve got strangely happy memories of eating peeled, uncut ambarella while reading a book, only noticing my bleeding gums (those spines are shaarrp) when my mother grimaced.

So does anyone else have memories of eating an ambarella? Maybe you call it by another name? Or (and this would be fabulous) you know where I could buy some?! Continue reading →

The Great Achar of Wigan

Posted on by

limepickle.jpgBehold: The lime pickle. Not the chili pickle, the mango pickle, the garlic pickle, the eggplant pickle, or any other kind of pickle. And certainly not that abomination, the “mixed pickle.” This here is lime pickle, the greatest and more exalted of all the pickles.

Man, me and lime pickle go back a long, long way. You see, in all my mixed-up, tri-continental, ruthlessly secular upbringing, desi food always held its rightful place. Now we lived in France, not a major center of desi culture either then or now, and this was before the globalization of so-called ethnic gourmet cuisine made the basic spices and ingredients available in all the world’s major cities. But we made do, and the key to our survival, desi food-wise, was the one line of prepared foods, spice mixes and achars on the market, which was inevitably Patak’s. So there was always a bottle of curry paste around — not to serve as the sole ingredient, of course, but to accelerate the process. And whether the curry was prepared from a paste or from scratch, there was always lime pickle on hand to give it the necessary je ne sais quoi.

To this day lime pickle is one of the essential condiments in my refrigerator — that and Dijon mustard (the proper smooth kind, not the grainy stuff), a combination that I guess pretty much encapsulates the flavors of my childhood. I find uses for lime pickle that other people don’t have — or so I think. Except I know that now, as I confess to you that I add lime pickle to my tuna fish salad, a whole bunch of you are going to reveal that you do the same. Continue reading →

I’ll take the Calphalon Indian Wok

Posted on by

When my wife and I were trying to decide on new pots and pans last year, it was kind of hard to pick the right set. Not only were we confused by the all-clad versus the myriad types of calphalon sets, we wanted to get some nice “crockery” that would be good for cooking Indian food. Outside of the handy prestige pressure-cooker that I am slowly learning how to use, we couldn’t find any real options for fancy-shmancy cooking pots-and-pans specifically for Indian food. So imagine my surprise when I was perusing the most recent Williams-Sonoma catalog and found a whole section dedicated to Indian spices, Indian food-specific pots and pans, and Williams-Sonoma Kitchen recipes for a variety of different indian food items, including, samosas, chapatis, and even kheer (Indian rice pudding). Sure, my mom would kill me if she knew I entertained the notion of buying a 9 ounce, $39 set of spices, or a $13 dollar simmer sauce, but I appreciate that Le Creuset is selling a tava griddle, and that Cuisinart is uping the ante in the pressure cooker game. I must admit though, I am a bit confused by the Calphalon One Indian Wok (Wok, India?). My initial thought was that maybe it would be perfect for cooking tasty Indian-Chinese food like my favorite gobi manchurian, but the description in the catalog cleared it up:

“Based on the karahi, the traditional Indian wok commonly used for simmering curries and stews, stir-frying and deep-frying, this infused-anodized wok is ideal for recreating the favorite dishes you enjoy at Indian restaurants. Its interior sears and browns perfectly and develops the rich caramelized flavor essential for creating delicious pan sauces. Adapted from the karahi’s customary round bottom, this wok’s flat bottom makes it easy to use on Western stoves. Two beautifully shaped loop handles – inspired by graceful scrollwork on Indian architecture – allow you to carry the oven-safe pan to the table for serving in authentic Indian style.” (link)

Look at those loop handles, clearly inspired by the graceful scrollwork on Indian architecture. I can hardly control myself. And who among us knew that serving desi khana in a Calphalon-One branded Indian-Wok at the table was authentic Indian style? I for one had no idea. Sarcasm aside, I do think it is pretty cool that some of the high-end cookware companies are starting to make Indian items, although I doubt desi-America is the target audience. As appealing as the Williams-Sonoma catalog offerings are, I don’t know that I will be purchasing this cookware anytime soon, but I would love to know what those of you who have some of these products think of them. I do however plan on trying the samosa recipe soon and will definitely report back. If any of you happen to try any of the recipes, please relay your experiences in the comments section.

Continue reading →

That curry smell in outer space

Posted on by

I received an nice email from a childhood friend this morning. He said:

I was thinking of your mother yesterday. It was International Women’s Day, and an Indian colleague was telling a story about her mom’s traditional role in the household as non-partner, non-decision-maker, etc, who sat on the floor while the men sat in chairs. I thought of your apartment, which always smelled like tasty traditional Indian food. But I also knew your mom as a successful professional and strong head of household. It just got me thinking and reminiscing, and was a nice daydream to have.

In an odd way, what stuck out to me was his mention of smells. We grew up in the same apartment building, and played together a fair amount as young kids. So if he says that our apartment had pleasant aromas associated with cooking, I believe him.

Still, despite the strong association between smell and memory, for the life of me, I can’t remember what foods my friends’ apartments smelled like at all. I recall plenty of other aromas from my childhood, many of which are about food, but none of them are about residences smelling like the foods people ate there. Go figure.

It’s a conversation we’ve had here often. We’ve talked about that curry smell and how meat smells create vegetarian self-segregation. It repeats elsewhere too. One of our (non-desi) readers remarked, on her own blog, that she was puzzled as to where the persistent pleasant smell of Indian food was coming from, only to realize that it was her.

Still, a story from a week ago will, I think, elevate this debate. Sunita Williams, the hadesi astronaut, has desi food in her “bonus container”:

Williams … has several Indian dishes in her bonus container, including Punjabi kadhi with pakora – vegetable fritters topped with yogurt and curry – and mutter paneer, a curry dish. The dishes are packaged to have a long shelf life in space. [Link]

Continue reading →

A history of European vegetarianism

Posted on by

I know that many SM readers like to partake in one particular cross-border skirmish we seem to have a lot here. You know the one of which I speak, right? It’s the herbivores vs. the carnivores (although technically we are all omnivores). Well, to throw a little fuel on to that fire I submit to you this book review over at Slate.com.. The book is titled “Bloodless Revolution” and is meant to be a sort of “history of European vegetarianism.” I haven’t read the book but the review was quite insightful. First the background on the book:

Here’s the story as he tells it in The Bloodless Revolution: In the 17th century, a fundamental question about the relationship between ourselves and the other creatures of the earth broke out into passionate debate, a debate that swooped over and around and through the culture, rattling long-held European assumptions about the very nature of life. There was no single word adequate to capture the ideas that were bursting forth, until the term vegetarian emerged in the middle of the 19th century. And with that, the battle was over–not because meat-eating came to an end but because European culture made a home for this challenge to dietary norms, giving it a local habitation and a name. Whether or not this constituted a victory for animal-lovers is hard to say. As Stuart points out early on, when the concept of vegetarianism became domesticated, it turned into “a distinct movement that could easily be pigeon-holed, and ignored.” But people did start thinking differently about animals, human responsibilities, and the rights of living creatures, albeit rarely to the extreme sought by such groups as PETA. Stuart sums it up well: Nowadays, he says, “negotiating compassion with the desire to eat is customary…” [Link]

The critic contends, however, that vegetarianism from a European perspective isn’t so much something they accept as a way of life but is rather a philosophy to be practiced off an on:

If vegetarianism has settled comfortably into Western culture by now, it’s because the term vegetarian has become so vast and shapeless that it describes just about everybody who isn’t on the Atkins diet. To be sure, there are vegetarians who avoid all animal food. But most are willing to eat eggs, and many eat fish. Chicken is fine with some because hey, it isn’t beef. Hamburgers? Absolutely not–or maybe just once in a while. And turkey because it’s Thanksgiving, ham because it’s Easter, pepperoni because it’s pizza–what on earth is a vegetarian, anyway? No wonder Stuart never tries to define the term. A huge, wonderfully entertaining cast of dietary rebels parades through his chapters, but all we really know about the eating habits of these pagans, scientists, doctors, scholars, theologians, writers, philosophers, and crackpots is that most of them ate meat. [Link]
Continue reading →

Trying to save the corn tortilla

Posted on by

I’m not sure what the hell is going on with the world these days. First there was a daal shortage. More recently, word has gotten out that the corn tortilla population is in decline and at serious risk:

MANY DEMOCRATS and some Republicans applauded President Bush’s State-of-the-Union proposal for a 20 percent reduction in gasoline use over the next 10 years, largely through greater reliance on ethanol.

Bush’s idea, however, is adding corn-based fuel to protests in Mexico City. Existing federal laws that mandate ethanol in U.S. gasoline have diverted trainloads of corn from America’s food supply-chain to ethanol factories. This boosted U.S. corn prices nearly 80 percent in 2006.

That’s bad enough if you buy corn on the cob for a weekend barbecue. But it’s much worse if you are a poor Mexican surviving on corn tortillas. A kilo (2.2 pounds) of tortillas recently has shot up 55 percent, from 5.5 to 8.5 pesos. Poor Mexicans are not taking this sitting down. [Link]

Look, I know that wheat tortillas are “healthier” for you and that flour tortillas are less soggy. But come on. Nothing but a hot corn tortilla smothered in enchilada sauce should be wrapped around spinach and cheese filling. Via BoingBoing we now learn that “famed” investor Vinod Khosla is going to build an ethanol plant in Georgia that will use waste wood instead of corn to produce the fuel:

We knew it was coming. Vinod Khosla has finally made a bold move to back up industry-wide speculation that cellulosic ethanol would soon emerge as the next phase in ethanol production. The surprise is that wood would be the feedstock of choice given the vast headstart of corn-based biorefineries in the country and the obvious synergy of basing corn stover conversion technologies near sugar fermentation plants.

However, the high energy potential of wood cellulose, the ready availability of cheap waste, and the search for a renaissance of forestry-based industries makes the announcement a welcome one to the “nation’s woodpile” in the southeastern states. [Link]

To put it more simply, why kill tortillas to make fuel for your car when instead you could use the scrap wood from all the post consumer waste you produce? I for one am glad that investors like Khosla have the foresight to pump money into alternative sources of fuel while big oil keeps reaping record profits from our pockets.

And before anyone accuses me of being a bad Indian, I like rotis too.

Continue reading →

Burger Raja

Posted on by

While growing up my mom would do ravivar, which translates into Sunday in Gujarati. This was a tradition passed down to her from her mother, and basically every Sunday my mom would only eat once during the day. When I was a kid, it sucked for Sunday lunch because it meant eating a full-on Gujarati feast, when all I really want to eat was a grilled cheese and some bugles. Things looked up for dinner though, when my sister and I were allowed to choose our poisons. This often led to a visit to Burger King for a Veggie Whopper and onion rings. The Veggie Whopper, for those of you that haven’t had the pleasure of having it is different than the BK Veggie which was only recently added to the menu, and is essentially Burger King’s signature Whopper without the meat patty. As ridiculous as it may sound, it was one of my favorite foods order. I know that for most vegetarians, a fast food burger joint doesn’t quite fit the bill as an ideal place to grab a bite, but my sister and I loved Burger King. And that Burger King presented some semblance of a vegetarian option set it apart from its competition. While I was always on the fence about allying myself strictly to Burger King or McDonalds – you never know when you will crave a McFlurry – when the news came out a few year’s back that McDonalds had been deceiving its vegetarian customers by incorporating that unnecessary beef tallow ingredient into its french fries, I moved completely into the Burger King camp.

So I was glad when I saw the news that fast food eaters in India would soon be getting a choice in where they can hang out and munch on American style burgers and fries. From this story in the Economic Times, it seems Burger King will soon be joining the burger wars in India as it begins to scout out locations and business partners with which to start its joint burger venture in India. And with its opening,

Burger King is likely to shake McDonald’s monopoly in India by launching its own brand of burger restaurants. The company, best known for its price war with Big Mac in the US, has mandated Kotak Mahindra to scout for a partner in what is a growth market for global fast food companies. Industry sources feel that even though McDonald’s is firmly established in metros like Delhi and Mumbai, Burger King’s entry is likely to start a burger war of sorts. Innovation in product offerings and location of outlets would play a crucial role in drawing customers in the long run. In the short term, McDonald’s would lose some customers to Burger King out of the sheer curiosity factor. However, this would happen only if both are located in the same catchment area,” said an industry source.

Continue reading →

Live Longer, Smell Worse [Was: Pour Some Haldi On Me]

Posted on by

“Tasty curry might have a fringe benefit,” headlines USA Today… today. The article is more specifically about the reported health benefits of turmeric. It’s not exactly a scoop, as a scientific paper on the topic was published two years ago and picked up by Manish in this January 1, 2005 post. Still, given the attention span of the typical USA Today reader (and who is that reader, anyway, other than the nameless masses of khaki-panted, cellphone belt-clipped, laptop warriors waking up each morning in the Marriotts of the land?), I suppose it’s information worth recycling from time to time. Plus we get a heart warming story to go with it:

Then Jayne took an Indian cooking class that emphasized fresh vegetables and curry spices.

She began to whip up an Indian dinner once or twice a week — and soon she noticed she wasn’t always looking for a late-night snack. And the curry in the food offered her a bonus: It seemed to ease the pain and swelling in her joints.

“I have arthritis,” says Jayne, 55. “But I’m moving better now.”

Preliminary research suggests Jayne may be right. A study in the November issue of Arthritis & Rheumatism suggests turmeric, one component of curry spice, almost completely prevented joint swelling in rats with arthritis. Other studies have suggested that the spice could protect against diseases such as heart disease, cancer and Alzheimer’s…

Tipster Adi points us to the article as picked up on the news aggregator site RedOrbit.com, where we get the benefit of reader comments. Made-up Indian names, comparisons of desi food to the excrement of various animals, and discussions of desi body odor and penis size are all on the menu. I won’t reprint any of it here but those of you who think racism against desis is no big deal might find it instructive to take a look.

Meantime, pass the lime pickle.

Continue reading →

Who does and doesn’t meat eat?

Posted on by

I’ve long been fascinated by the demographics of vegetarianism. I’m an omnivore, but one who eats a lot less meat than my peers, so they confuse my insistence that we order a vegetable dish (when eating out family style) with an unwillingness to consume animal flesh.

In the UK, it seems that vegetarians are smarter:

… those who were vegetarian by [age] 30 had recorded five IQ points more on average at the age of 10. [Link]

Although this study is flawed by its overly broad definition of vegetarian:

Twenty years after the IQ tests were carried out in 1970, 366 of the participants said they were vegetarian – although more than 100 reported eating either fish or chicken. [Link]

Unfortunately, they don’t report adjusted scores, so really what they’re talking about here is an unwillingness to eat beef, which makes them … well, like many Hindus I know.

With the definitional caveat, in general, this is what they find about veggies:

Vegetarians were more likely to be female, to be of higher occupational social class and to have higher academic or vocational qualifications than non-vegetarians. [Link]

Researchers find something similar in India, where vegetarians are more likely to be female and of higher social status.

Vegetarianism is declining in India, to the point where vegetarians are now a minority, with only 40% of the population. This is apparently a major shift from the recent past.

The older generation remains more vegetarian than the younger, women more so than men, Brahmins more than other castes, and religious Hindus more than non-religious Hindus, Muslims, or Christians.

This is a seismic cultural shift for India. While India will remain far more veg friendly than the US or UK for a long time to come, I’m wondering about the cultural ramifications that accompany the situation where vegetarianism is associated with a narrow minority. Once upon a time, you could not get meat on the streets of Ahmedabad, now the road by IIM is lined with little 3 wheelers selling chicken.

What happens to Indian society and culture when it undergoes a fundamental shift in its eating habits? How will it change?

Continue reading →