Kitchen Confidential
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September 4, 2009
The husband of a friend of mine can’t eat onions or garlic. No, I am not making that up. In my world, there are very few things that don’t contain a healthy dose of both.Even when a recipe doesn’t call for one or the other, I usually find a way to incorporate them.
They play such a big role in my cooking that if I was being sent to live on a deserted island and I could only choose a few ingredients to bring with me, these two would make the list. I know, I’m passionate about these two items, which is probably the reason I’m also very fervent about the food of India, as for the most part, garlic and onions play a huge role in this kind of cooking.
I’m often asked what type of cuisine I love the most and I can answer with complete honesty that no single type is my favourite, but the colours, aromas and texture found in Indian cuisine hold a very special place in my heart (and stomach). Plus, did I mention there are oodles of onions and garlic?
To celebrate these delicious dishes, we’ve dedicated this entire issue to the occasionally fiery, but always-mouthwatering meals made throughout India.
To begin, we should start with a bit of a primer, as the various ingredients used in an Indian kitchen can be a little exotic. Our guide on this expedition is none other than dee Hobsbawn-Smith, a true devotee to the temple of India eats. Check out her feature to learn about the bare necessities needed to create this type of cuisine as well as some of the complimentary dishes commonly served at meals, not to mention a slew of recipes that will get you into the kitchen in a hurry.
We’ve also got a feature on how to transform the big and bold flavours of this cuisine into small, spectacular nibbles. The key to making any appetizer amazing is to use ingredients that can shine in just one or two bites and the heady and savoury spices used in Indian cooking do not disappoint.
It’s easy to focus on curry, tikka and tandoori dishes but we’d be lapse if we didn’t touch on another important part of an Indian meal—chutneys. These mixtures elevate every dish they’re used in and are considered a necessity at the dinner table. Our chef columnist, Alex Svenne, has created three of the tastiest versions I have ever had the pleasure to sample, and they are now staples in my kitchen, no matter what kind of meal I’m making.
While most people are somewhat familiar with the various dishes found in India, few know what kind of beverage to pair with these kinds of meals. Enter our beer columnist, Stephen Beaumont, who is here to extol the virtues of what he considers to be the ultimate pairing—India Pale Ale. Check out his reasons why and other perfect picks in his piece, “Sour Grapes.”
If you’ve been looking for something different in the liquid libation department, our talented mixologist, Laura Panter, has devised five cocktails that are infused with flavours from this gorgeous culinary palette.
So no matter what level of experience you have when it comes to Indian cooking, this issue has something for everybody to explore and enjoy.
The husband of a friend of mine can’t eat onions or garlic. No, I am not making that up. In my world, there are very few things that don’t contain a healthy dose of both.Even when a recipe doesn’t call for one or the other, I usually find a way to incorporate them.
They play such a big role in my cooking that if I was being sent to live on a deserted island and I could only choose a few ingredients to bring with me, these two would make the list. I know, I’m passionate about these two items, which is probably the reason I’m also very fervent about the food of India, as for the most part, garlic and onions play a huge role in this kind of cooking.
I’m often asked what type of cuisine I love the most and I can answer with complete honesty that no single type is my favourite, but the colours, aromas and texture found in Indian cuisine hold a very special place in my heart (and stomach). Plus, did I mention there are oodles of onions and garlic?
To celebrate these delicious dishes, we’ve dedicated this entire issue to the occasionally fiery, but always-mouthwatering meals made throughout India.
To begin, we should start with a bit of a primer, as the various ingredients used in an Indian kitchen can be a little exotic. Our guide on this expedition is none other than dee Hobsbawn-Smith, a true devotee to the temple of India eats. Check out her feature to learn about the bare necessities needed to create this type of cuisine as well as some of the complimentary dishes commonly served at meals, not to mention a slew of recipes that will get you into the kitchen in a hurry.
We’ve also got a feature on how to transform the big and bold flavours of this cuisine into small, spectacular nibbles. The key to making any appetizer amazing is to use ingredients that can shine in just one or two bites and the heady and savoury spices used in Indian cooking do not disappoint.
It’s easy to focus on curry, tikka and tandoori dishes but we’d be lapse if we didn’t touch on another important part of an Indian meal—chutneys. These mixtures elevate every dish they’re used in and are considered a necessity at the dinner table. Our chef columnist, Alex Svenne, has created three of the tastiest versions I have ever had the pleasure to sample, and they are now staples in my kitchen, no matter what kind of meal I’m making.
While most people are somewhat familiar with the various dishes found in India, few know what kind of beverage to pair with these kinds of meals. Enter our beer columnist, Stephen Beaumont, who is here to extol the virtues of what he considers to be the ultimate pairing—India Pale Ale. Check out his reasons why and other perfect picks in his piece, “Sour Grapes.”
If you’ve been looking for something different in the liquid libation department, our talented mixologist, Laura Panter, has devised five cocktails that are infused with flavours from this gorgeous culinary palette.
So no matter what level of experience you have when it comes to Indian cooking, this issue has something for everybody to explore and enjoy.
Until next time,
Brandon Boone
I welcome your comments and feedback.
Please email me at b.boone@flavoursmagazine.ca
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