My Easter meal this past weekend was a fusion menu between my own cultural heritage of Eastern European food (fried rolls, rich sweet bread) and Indian cuisine (tandoori-spiced leg of lamb, sunny yellow pressed rice). This cucumber salad bridges the cultural divide between Eastern Europe and India: both cultures have creamy, cooling salads with dairy and cucumbers. Here's my easy fusion version.
We like to think of this as our Stone Soup recipe. With a few basic ingredients and handful of lentils, we can make enough to feed and satisfy an entire crowd. While we can't claim that this is the most authentic dal you'll ever eat, we can promise a darn tasty meal! Take a look...
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Chapati [chuh-pah-tee] noun: Pan-grilled unleavened flatbread eaten in India, East Africa, and most of South Asia.
Chapati is ubiquitous in Kenya; big golden wedges of this flat, chewy bread were served at almost every meal. We loved it; the fried golden taste is so delicious, and it's handy for sopping up extra meat and sauce. We were already familiar, too, with chapati from Indian cuisine. But we quickly realized that what the Kenyans called chapati was something different; it's not analogous to the familiar Indian style of chapati at all.
Here's a good question from Amy, who wants Indian food but needs to have it less spicy.
I like to eat Indian food on occasion but generally find it too spicy. I have acid reflux so I need to avoid spicy foods as well as other loves like coffee and chocolate. I'm wondering if I can make my own curry powder and omit the spicy spices that are included in it. Would it still taste good? Any ideas or tips? Anyone have a recipe for a non-spicy curry powder?
Here's a good question from reader Chris, who asks:
Dear Kitchn, Do you have any suggestions on cooking with curry? I bought three different kinds of curry powered from Penzey's. I'm really into the warm spice flavors and would like to incorporate them into some easy weeknight meals.
I tried this Curried-Squash and Red-Lentil Soup recipe yesterday. I was expecting layers of flavors: rich squash, earthy beans and curry warmth. Instead, the soup just had this one flat spice note. Not very appealing. Can you give me more advice on cooking with curry? Thanks for your help.
Long peppers are the dried fruit of a flowering vine native to Indonesia and Java. Long peppers have been cultivated since ancient times and were used by the Romans to flavor food. After the discovery of the New World and chile peppers, the popularity of the long pepper declined.
We had a bunch of carrots to use this week and were craving something Indian-inspired. It being Escapes Month and all, this soup from Bon Appétit sounded like the perfect recipe to celebrate far-flung locations and exotic flavors. Read on for our full review...
Cool slabs of watermelon and cucumber. Fiery slivers of hot pepper. Dark dollops of sour tamarind. Bright dashes of orange juice and muddled cilantro. These are some of the unexpected flavors and textures featured in the cocktails I sampled at the New York, New Indian restaurant, Tabla, this week.
The best part? Each deliciously different drink was simple enough to make at home.