GLOBAL CUISINE NEWS
India again for January potluck! The Jan. 10th Global Cuisine Potluck will be St. Margaret’s 50th meal in our series of food explorations. We will be visiting the foods and flavors of India, as we did in January of 2011 and January of 2013. As always, any dish is welcome, but for those who want to cook something new or unusual, recipes will start appearing on the Time and Talent table this week.
“India’s food reflects its geographical variation — the north eats wheat, the south consumes rice, and the coasts thrive on coconut milk and fish — as well as its religious diversity. Muslims may eat beef, but most Hindus would never kill a cow; Parsis, heirs to a Persian ancestry, pair meats with sweet dried fruits, while Assamese, descended from Tibetans and Burmese, favor pungent, fermented flavors,” according to Madhur Jaffrey, writing in Saveur magazine special “India Issue’ in September.
“Everywhere in India,” says Jaffrey, author of half a dozen popular cookbooks, “there is one common element: the masterful use of spices.” She describes how they cook them whole, blistering them in hot oil to release “caramelized aromas,” how they roast them and grind them to bring out secondary flavors and “unleash their potency.”
You will find her recipes and those of several other professionals for dishes from all regions of India. This week pick up directions for Caramel Lassie, Lentil Stew with Coconut, Vermicelli Milk Pudding, Bengali-style Fish Stew, Na’an bread and Chapatis, Coconut-Cilantro Chutney. Stay tuned.