Chutney Challenged Gets Personal. Do You?
“They” say the best way to learn something is to teach it. But I don’t know who “they” are, so in the absence of any clear instructions on how to teach things, I’m fumbling my way through Indian food one chaat at a time. And I’m taking you along for the ride.
Through this blog I will:
- Cook for my readers
- Use sarcasm affectionately
- Learn to make the perfect puri/chaana masala combo
- Try to avoid too much politicizing
- Apologize when I politicize. I mean, really, this is a food blog.
- Address the challenges and charms of raising a multicultural family in urban America when no one really thinks you are multicultural, and when no one believes urban America is the kind of place where families can and do thrive.
- Master, modify, memorize a recipe for the world’s most best and tangiest tamarind-date chutney.
- Add local and seasonal twists from the American midwest to classic Indian dishes. Think cherries instead of raisins; green apple instead of green mango.
- Politicize.
Breaking the “please do not sit here” rule in Trivandrum.
Dec 21, 2012 @ 08:08:44
Still totally new to all this.
Jan 07, 2013 @ 15:07:58
Will be happy to sample culinary concoctions anytime! Great start and hope to read more soon
Jan 17, 2013 @ 19:41:02
I learned a new word: chaat! And why do all chaats taste similar to me? Is it the oil used? I find them insanely addictive. I don’t think it’s the spices, but it’s this *flavor* I cannot identify…
Jan 17, 2013 @ 20:15:52
I’ve only used oil in ragda patties, not the puri-based dishes. Easy answer: it’s the chutney. The two-chutney combo of tamarind and coriander (green, cilantro, mint) is an integral part of the chaat experience. Some recipes call for a third, garlic chutney. But between all the onions and spices, I’m not ready for the triple-chutney challenge. Unless you’re ready for that blend-off.