India; the spice road stopped here

Fast Lane Definition-
Indian cuisine-consists of thousands of regional cuisines which date back thousands of years. The dishes of India are characterized by the extensive use of various Indian spices, herbs, vegetables and fruit. Indian cuisine is also known for the widespread practice of vegetarianism in Indian society. Each family of Indian cuisine includes a wide assortment of dishes and cooking techniques. As a consequence, it varies from region to region, reflecting the varied demographics of the ethnically-diverse subcontinent.


Culinary Quote Du Jour


"This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal."
Anthony Burgess, author "Clockwork Orange"






Authentic Indian food today ranks among the famous cuisines of the world from places like France, Italy, Japan, China and others. Tradition of Indian cooking is counted among the great culinary traditions in the world. The cuisines reflect the many different cultures of the place with tremendous diversity. Yet the style of cooking shows some unique bond which every region shares. The cuisine is popular not only among the large Indian Diaspora but also among the mainstream population of North America and Europe. In 2003, there were as many as 10,000 restaurants serving Indian cuisine in England alone. A survey held in 2007 revealed that more than 1,200 Indian food products have been introduced in the United States since 2000.  


Indian cuisine is broken down in two categories, the north with a richer milder spice profile and the south which is usually very spicy utilizing some of the hottest chilies known to man.  the cuisine is further divided by two more categories, vegetarian and meat based dishes.  Hinduism  has greatly influenced the vegetarianism of India because of the religious belief that no meat products are to be consumed, beans, lentils and paneer make up the majority of their protein intake.  Muslims also make up a large part of the culinary influence on India in that beef, chicken and seafood were allowed but no pork.  Climate varies across the country and as a result, different regions are characterized by distinct food habits based on what was locally available. These differences have been erased somewhat by modern transportation, but much of Indian food (especially vegetables) is grown and consumed locally.  In the north they are able to grow wheat so a major part of their starch are fabulos breads like naan, parathas, dosa and puri; in the south the main starch is rice.  Due to a lack of substantial amounts of protein everything is cut in small pieces and served in the form of curry or stew with lots of vegetables.  


Spices are varied and different throughout the country but some of the most common spices are cardamon, whole cumin seed, mustard seed, fenugreek, cinnamon and curry leaves.   Indians use a dizzying array of spices to from masalas which we know as curry powder for specific cooking applications, the common Madras curry gets its brilliant yellow color from turmeric.  Coconut milk is a common base for stew and there is often flavoring with other exotic tropical fruit such as tamarind, mango and plantains. Fresh cilantro, ginger, garlic, saffron and rose petals along with a laundry list of aromatic vegetable allows the Indian chef to assemble the complex recipes that have been passed down from generation to generation.  


Due to Indians most complex culinary palette, this has made Indian cuisine very popular abroad. When the British occupied India, they where so smitten with the cuisine is is as if a sub culinary heritage was brought back to England.  Chicken Tikka Masala, while not a traditional dish in India is so widely spread that it is featured in pubs and restaurants alike, and is consider a national dish.  In America the influx of Indian immagrants has caused a demand fro the food stuff and cuisine of the homeland, creating some of the most tasty and interesting dining available.  This hot new cuisine lends itself as a natural for the fusion of cuisines whether it be French, Italian, Puerto Rican or Asian?  Did you say Puerto Rican, that's right a friend  of mine, Ramesh Pillai is executive chef and owner of Tantra in San Juan.    One of the establishment's bestsellers is an absolutely brilliant version of tandoori chicken that combines the traditional Indian recipe with manchego and mozzarella cheese, guyaba fruit, guava-flavored dip, and nan.   My first real Indian food was at Ramesh's apartment overlooking Biscayne Bay.  He prepared approximately 10 different dishes from his region of origin Madras, I have been a fan ever since, this is the type of cuisine I chose most often when dining out.  Thanks Ramesh and I wish you well!