Global Cuisine News!
A panorama of flavors! St. Margaret’s Indian potluck on Jan. 10 promises an array of tasty, unusual dishes. More than a dozen exotic recipes — some simple, others a bit wild — fill the folder on the time and talent table. You will find two copies of each of the following:
A spiced almond drink called Thandai; a tangy yoghurt drink called Strawberry Lassi; a beet stir-fry flavored with coconut and curry leaves called Beetroot Thoran; a coconut-cilantro chutney; Naan, the Indian leavened flat bread; Indian Lime Rice; Maacher Jhol, a Bengali-style fish stew; Pork Vindaloo, a spicy Goanese pork stew; Rogan Josh, a Kashmiri braised lamb dish; Nihari, a Muslim beef stew; Jardalu ma Margjhi, a Parsi-style chicken curry with apricots and shoestring potatoes; and, for dessert, a vermicelli milk pudding called Sevaya Kheer. Help yourself to one of the recipes or bring any other dish you prefer. All are welcome.
Vikram Doctor, writing in Saveur Magazine’s special India issue, describes the amazing diversity of Indian cuisines one might encounter in Mumbai by their scents: “Mustard seeds and green chiles frying in sesame oil are the perfume of South Indians; cumin in hot ghee is the rich smell of the Gujarati population. A sulfurous aroma can only be the asafetida that Sindhis use, while that distinctive waft of warm, woody herbaceousness is surely bottle masala, a mix of more than 20 spices concocted by East Indian Christians. Large quantities of onions frying hint at a Muslim biryani. And that earthy, intense aroma is unmistakably the Bengali punch photon, a whole spice mix dominated by fennel and fenugreek.” Whew! Come try this… and bring along a friend or two. Dinner is at 6.