Tasty India
Love for food is universal. I was plodding over the pages of ‘Women’s Era’ September 2009 (first issue) when my eyes feasted on the 52 items of ‘Cookery Special’. The items were soft and cheesy and had a mixture of vegetarian as well as non-vegetarian. However, the number of vegetarian recipes was less, compared to their counterparts.
Nevertheless, what attracted my attention was the article ‘Eat your way around the world’ by Kasturi Rangachaari. Her write-up was a pure reflection of a travel freak and a food fanatic. She delights in vegetarian food and is a strict veggie. Factors: She gives a detailed explanation of what suits the Indian palette and what are the factors responsible for modifications, if at all. That, available technology determining cooking techniques, climate and the seasons and culture and religion lies at the root of fabricating out methods of taste is understandable. However, what remains incomprehensible, is a significant group’s utter deprivation of tasty food allowances based on their financial status, and yet the way they maintain their health and hygiene.
Foreigners’ delight:- An entire range of Chinese, Greek, French, English and African dishes will cool your taste buds, as you glue yourself to the heavenly recipes. Be it the savory Greek Polpette, Spiced Lentils, Spiced Aubergeine Salad, French Sautee Mushrooms, Scallops and Mushrooms, Sautéed Scallops or African Black-Eyed Beans Stew and Pumpkin, Vegetable Skewers with rice, Chickpea and Okra Fry as against Greece’s Cicassian Chicken, France’s Chicken with Cabbage, and African Lamb and Vegetable Pulao, India’s variety stands at the top. China hardly had vegetarian food in its menu card. ‘But most disconcerting of all was the discovery that vegetarian food was almost unavailable in China, while here (in India), every dish has its vegetarian avatars!’
She goes on to say, that her worst experience was when an airline served her with beef when they ran short of vegetarian menus and actually remarked (when she could make out the difference) that many veggies won’t mind if they were served meat. The question is, were they Indians?
Indian’s Delight.:-Tamil Nadu’s idli dosa, Kerala’s uppama’s, AP’s avakai pickle, Bengal’s rasogolla and sandesh, Rajasthan’s kachori and dal bati, Maharashtra’s srikhand and poha are some of the items in the huge directory of the Indian Cuisine. Indian food veg or non-veg are taken with equal measure by the foreigners.
Take a look at some of these sites. http://earthvegan.blogspot.com/ http://www.sailusfood.com/ http://delectable-victuals.blogspot.com/ http://redchillies.us/
This and many other sites will help you roam our virtual food world. India is incredible. India knows how to welcome foreigners and help them leave with a better taste in their mouths.
Well that does not negate the world’s taste for taste and even Indians relish in their cuisine as for example Shobha De in her blog writes, 'Last night we went to Le Loup Blanc (The White Fox) to find a swift menu change. I had mustard ice cream as a part of my salad ( imaginative and delicious), and noticed there are many more vegetarian options featured on menus these days. That is great news and means veg guys can order more than just steamed haricort vert ( beans)'.
What I am trying to do is drawing my valuable readers’ attention to the fact, that wherever you go, in Paris, America, France Russia China, Africa, Italy, Indian vegetarians will find Indian veg dishes more palatable and at reasonable prices which even a bruschetta ,sushi,feta cheese or even haggis can’t provide.
Nevertheless, what attracted my attention was the article ‘Eat your way around the world’ by Kasturi Rangachaari. Her write-up was a pure reflection of a travel freak and a food fanatic. She delights in vegetarian food and is a strict veggie. Factors: She gives a detailed explanation of what suits the Indian palette and what are the factors responsible for modifications, if at all. That, available technology determining cooking techniques, climate and the seasons and culture and religion lies at the root of fabricating out methods of taste is understandable. However, what remains incomprehensible, is a significant group’s utter deprivation of tasty food allowances based on their financial status, and yet the way they maintain their health and hygiene.
Foreigners’ delight:- An entire range of Chinese, Greek, French, English and African dishes will cool your taste buds, as you glue yourself to the heavenly recipes. Be it the savory Greek Polpette, Spiced Lentils, Spiced Aubergeine Salad, French Sautee Mushrooms, Scallops and Mushrooms, Sautéed Scallops or African Black-Eyed Beans Stew and Pumpkin, Vegetable Skewers with rice, Chickpea and Okra Fry as against Greece’s Cicassian Chicken, France’s Chicken with Cabbage, and African Lamb and Vegetable Pulao, India’s variety stands at the top. China hardly had vegetarian food in its menu card. ‘But most disconcerting of all was the discovery that vegetarian food was almost unavailable in China, while here (in India), every dish has its vegetarian avatars!’
She goes on to say, that her worst experience was when an airline served her with beef when they ran short of vegetarian menus and actually remarked (when she could make out the difference) that many veggies won’t mind if they were served meat. The question is, were they Indians?
Indian’s Delight.:-Tamil Nadu’s idli dosa, Kerala’s uppama’s, AP’s avakai pickle, Bengal’s rasogolla and sandesh, Rajasthan’s kachori and dal bati, Maharashtra’s srikhand and poha are some of the items in the huge directory of the Indian Cuisine. Indian food veg or non-veg are taken with equal measure by the foreigners.
Take a look at some of these sites. http://earthvegan.blogspot.com/ http://www.sailusfood.com/ http://delectable-victuals.blogspot.com/ http://redchillies.us/
This and many other sites will help you roam our virtual food world. India is incredible. India knows how to welcome foreigners and help them leave with a better taste in their mouths.
Well that does not negate the world’s taste for taste and even Indians relish in their cuisine as for example Shobha De in her blog writes, 'Last night we went to Le Loup Blanc (The White Fox) to find a swift menu change. I had mustard ice cream as a part of my salad ( imaginative and delicious), and noticed there are many more vegetarian options featured on menus these days. That is great news and means veg guys can order more than just steamed haricort vert ( beans)'.
What I am trying to do is drawing my valuable readers’ attention to the fact, that wherever you go, in Paris, America, France Russia China, Africa, Italy, Indian vegetarians will find Indian veg dishes more palatable and at reasonable prices which even a bruschetta ,sushi,feta cheese or even haggis can’t provide.
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