I love food. I love
everything about it. I love growing it, preparing it, cooking it,
reading about it, experimenting with it, oh and of course consuming
it. Emily will testify that often after finishing dinner I will ask,
“what do you fancy for dinner tomorrow?” My mother was devastated
when I left home because I ate twice as much as my little sisters
combined (that makes my mum sound like a feeder...she is a feeder)
and I am known in Emily's family for polishing off double and
sometimes triple roast dinners of a Sunday. I love food, and when I
realised that our trip to India would see us eating curry most days,
if not every day, I was over the moon.
You might have guessed
that this post is a tribute to my favourite subject, if you feel as I
do about food, and especially curry, this post is dedicated to you
Curry was always been a
staple growing up in our house. About once a month my mother would
produce an Indian banquet for the family consisting of two different
meat curries, sometimes a vegetable option, poppadoms, naans,
yoghurts for burning tongues, chutneys, dals and of course, perfect
fluffy rice. Hands down it was the best meal of the month, my dad and
I would gorge ourselves. Obviously spice played a fairly major part
in my culinary upbringing as well, with spicy Mexican meals and my
father constantly daring me to eat his deadly pickled chillis. And
Emily has always impressed me with her capacity for spicy dishes
(very attractive in a woman) However we were not sure what to expect
when we came here. We'd been regaled with stories from friends of
burning mouths, streaming eyes and burgundy faces...how would we cope
when faced with authentic Indian fare?
| A beautiful meal that we enjoyed at a house-warming |
It's difficult to know
where to begin...other than to say the food here is absolutely
fantastic. Every afternoon is spent with rumbling stomachs as the
smells of garlic, ginger, cumin, coriander, chapatis and mysterious
spice mixes waft our way from the kitchen. The ladies of the house
(various aunties and friends depending on who's in) will spend all
afternoon chopping, frying and mixing these wonderful delights for
the evening meal. They have been gracious enough to start with very
little spice and increase the amount each day until we find our limit
(I think we're just about there...as I type this my lips are all a
tingle from lunch)
I could talk about this
all day, instead, here are some highlights and tip's I have learned
for making perfect Indian food. The best meals we have had have been
birthday treats. First was chicken biryani, a sticky, sweet curry
with tender pieces of chicken with a little spice but not enough to
smother the ginger and garlic. Then came the beef curry (which I will
dream of until the day I die as the ultimate curry). The beef was
cooked in a pressure cooker and all the juices were included, red
onions were cooked gently for over an hour until they were
disintegrating and small flakes of coconut with a little turmeric
were thrown in for texture. The result? Beef that melts in the mouth
introducing a different flavour with every chew and enough spice to
keep you on your toes. Most days we eat a basic chicken and potato
masala with rice and chapatis which never fails to please. For lunch
it's rice and a spicy dal (thick lentil soup) and whatever curry is
left over from the previous night (there's no wastage in this house,
the curries keep reappearing until they have been eaten and every
edible part of the chicken will be thrown in)
| A very spicy curry in the making |
When it comes to spice
I would liken a hot curry in an Indian restaurant in the UK to being
punched in the mouth then having to pay for the pleasure. Too often
the chillies are used as a weapon of mass destruction to defeat
whatever macho moron decides to order a vindaloo. Not so here.
Recently we've had quite a few hotter curries but the spice is more
subtle. The burn is still there (together with its unwelcome reminder
the following morning) but it has context. The spice element is like
just another colour on the cooks palette of flavours, adding to and
complimenting the other ingredients to create culinary perfection. So
far I'm nowhere near sick of curry yet, and the thought of curry
again tonight is still exciting!
I wish the same could
be said about breakfast. I hate having breakfast at the best of
times, unable to muster the motivation to make anything worth eating,
but curry for breakfast has been a real test of my love for the spicy
food. And spicy it is, usually something like iddly (small, dry
parcels of mashed up, ground rice) or dosa (large, savoury, crispy
pancakes) and a spicy chutney. First thing in the morning it's not
quite the gentle wake up I'm used to! Also the tea is very different
here. Em and I drink pal chai (white tea) with a spoon of sugar to
bring out the flavour. Usually I wouldn't have any sugar (sweet
enough for two I am) but my one spoon is rather conservative here. In
my experience if something is going to be sweet it will be SWEET. We
had pudding one day which looked like it was a very large lump of
caramel. Turns out it was a very large lump of caramel, about the
size of a deflated football...I hoped we didn't have to eat the whole
thing, I could feel it rotting my teeth then and there. Emily on the
other hand loved it!
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| Wonderful Vadai |
We're also discovering
the delights to be found in the Indian bakeries. Varaki (small and
very addictive puff pastry mouthfuls) sweet biscuits (exactly what
they sound like) and salted biscuits (ditto) as well as wonderful
bags of 'mixture' (bombay mix to you and me) and my favourites,
Vadai. Vadai are a combination of lentils, onion, garlic, ginger,
coriander, chillis and flour, rolled into balls, squashed and deep
fried. The result is a crispy, salty snack, bursting with flavour and
revealing little secret tastes the longer you chew them. The first
time I tried them I went a little catatonic, closed my eyes and mmmed
my appreciation...much to Emily's embarrassment.
Of course we've been
eating all these meals with our hands, scraping the rice into a
little mound, scooping it up and flicking it into our mouths. This
didn't take too long to master and now it's second nature, though we
are slightly worried we'll forget how to use a knife and fork when we
get back.
| Emily making a batch of carrot cake |
Tomorrow Emily and I
are cooking for the family. We're making chicken pie, with as much
added flavour and salt as we can bear to cater for more intense
palettes. It has to be said we're missing English food; cheese,
proper bread, pasta and sauce, roast dinner where the flavour of the
meat is the main event rather then the spices it was cooked in. (We
had a rather amusing conversation where we described a hog roast. P.
Sam and family just didn't understand why there was no 'masala' on
the meat...and we just ate the meat plain? Was it not really dull?)
But our hosts are so generous with their food and the time and love
that has gone into making it that we're never missing it for long.
I could go on about
this all day, but I won't. All I will say is this, if you love food,
and if you love curry, come to India. It is a foodies paradise with
new adventures every day. I think my mother has it right, we will be
rolling back to the UK come April.



