Re:Favorite Indian Dishes
What has this comment to do with any of the discussions going on above? Hmm? Except as a vehicle of prejudice? Can you learn that Indian food is NOT curry? That is what I have been trying to explain! Is there something called EUROPEAN food? The Indian subcontinent is geographically as large as WESTERN EUROPE minus Russia, and infinitely more varied in terms of culture & cuisine.
There are at least 3000 endogamous groups with perhaps half as many distinct CUISINES. Just as Chinese cuisine is NOT represented by the corner take-away, "Indian" cooking likewise is not represented at all well by restaurant cooking, high or low, here or anywhere else, including India. Do you judge American cuisines by Burger King? So what point exactly do you wish to make by your announcement? Another gentleman already has said similar with respect to his spouse.
I love Roadfood because it helps me to learn about things I do NOT KNOW, to eliminate BARRIERS between regions & PEOPLES, NOT REINFORCE THEM!!
I urge you to open your mind to possibilities of taste & goodness in humans that you may not have considered possible!
Let me suggest a recipe and take you on a learning adventure. The cooking of the Dakshinatya Vaidikas, my own community from West Bengal, use no hot flavors or heavy spices. Sweet is the predominant taste, except in dishes where fresh, stone-ground black mustard seed is employed. Fresh mustard oil too is used, but that is a pungency quite unlike any curry.
Scrub Idaho russets, & with skin on, cut into uniform small cubes. Heat GHEE [ or clarified butter as an alternative] but not to smoking, in a non-stick pan or wok. Drop in 1 measuring teaspoon of NIGELLA seed. Wait a few seconds while they release their aroma. Add potatoes, stir to coat and toss until lightly colored. Sprinkle with VERY VERY little water, flicking it with your fingers, and a tiny bit of salt. Cover tightly, reduce heat to low-medium. Gauge time according to your stove. Potatoes should be just tender when cover removed. Add a bit of sugar to taste, to give a hint of sweetness. Stir carefully to not break but dry out any moisture. DONE. Eat with fresh chapatis, hot whole wheat tortillas or hot whole wheat pita bread.
This is a most authentic dish. Let me emphasize, that i MY NATIVE CUISINE, the particular one I mentioned, from Bengal, whatever you think of or smell as "CURRY" simply does not exist! People from my part of the world are just as surprised as you when they encounter NYC "Indian". it makes us very upset to hear foolish & supercilious dismissals, just as English food suffers from a bad rap. It is a very refined cuisine of many parts & regions, needing skilled practitioners that many outsiders cannot meet. Likewise, the case with BOTH INDIA & AMERICA.
I came here first when I was 10. Ate sandwiches etc. from delis & was VERY VERY ILLAS A RESULT. I HAVE WORKED IN MANY RESTAURANTS as chef, THAI, CHINESE, CAUCASIAN, and am PERFECTLY AWARE of the standards of hygiene & food handling that prevail at most places, including supermarket meat slicers. [If you really knew & understood what you were talking about, I doubt you would be eating out all that much, ANYWHERE!!!!]
That did not make me condemn American food, but did make me WANT to explore every bit of this wonderful country of ours & make EACH CULTURE MY VERY OWN.