Global Cuisine – Indian Potluck on 1/10!
Indian potluck next Saturday!
Special breads and condiments are a part of every good Indian meal and next Saturday’s Global Cuisine Potluck may have plenty of both. A few recipes for condiments are in the folder on the Time and Talent Table, but plenty more are easily found on the internet.
Raghavan Iyer, author of Indian Cooking Unfolded, writes in Saveur magazine that flatbreads are the “delicious cornerstone” of most meals. “On tables where utensils are rare, they sop up soupy dishes and wrap morsels of food. Our everyday flatbread is chapati, a pliant round made from whole wheat flour dough which is cooked on a dry skillet and then inflated and browned over an open flame.”
Iyer describes two other types of Indian bread. (All three are pictured here.) A chewy paratha is made from the same dough as the chapati though this time it is dry-cooked with ghee in a skillet. She writes that she “particularly loves fluffy naan (sometimes strewn with toppings like chopped cilantro.) Unlike its whole wheat brethren, it’s made from all-purpose flour and slapped against the chimney wall of a clay tandoor to bake. It is best savored hot ans slathered with ghee.”
Come taste a few of these next Saturday night. Dinner is at 6. If your dish needs to be reheated or assembled, come a bit earlier. Remember to bring your own beverages. If you aren’t a cook, why not pick up some ice cream. Everyone will be thankful.