Are McSamosas on the way?

I like to think of myself as cutting edge.  Perhaps on the blunt side of cutting edge, but cutting… none-the-less.  My edginess is sensing a distinct rise in the popularity of Indian food in America. Top-chefs at top restaurants appear to be utilizing the techniques and flavors of this complex Continent.  Trendy bars are serving up the occasional curried dish but nothing says, “mainstream” in America like a fast-food joint.  I sense a new trend, I smell a little change - I think my mouth is watering!  

Indian cuisine landed in America in the 1960’s, with the influx of immigrants from the Indian subcontinent that makes up seven countries: Pakistan, India, Nepal, Bhutan and Bangladesh on the mainland and the island nations of Sri Lanka and the Maldives.  At that time the American food scene was dominated by Julia Childs who was Mastering the Art of French Cooking for audiences around the Country, and over at The White House, Jackie Kennedy was hiring French-born chef, René Verdon.  French was all the rage and other cuisines landed up in local communities rather than on the national scene.  Fast forward to 2010 and some commentators are placing their bets on Indian food being the latest “ethnic food trend” with odds getting more favorable with the opening of ‘Chutney Joe’s’ in Chicago, described as Authentic, slow cooked Indian food, served fast.  In large Metropolitan areas there has been a rise in Indian restaurants and ethnic food sales, mirroring the rise of the Indian Diaspora from the Nineties and Noughties tech-boom. Couple those factors with an increasing appetite for elements of the Indian culture, such as Bollywood and Yoga, and it would suggest that the time is ripe for this emerging economy to make it’s mark on the American food scene.   

The fact that India has fourteen major languages and more than a hundred other languages, will give you an idea of how difficult it is to define this Country from a cultural or culinary standpoint.  Not that, that necessarily bothered the Brits who have turned their love for Indian food into a billion £ industry and elevated the Indian-inspired and Glasgow-born, Tikka Masala, into their number one dish.  I admit to the occasional hankering for an Indian meal myself but like most people I tend to eat it out, rather than making it from scratch.  However, a plethora of cookbooks describing the subtle regional differences in Indian cuisine inspired my trip to the Little India market, which has led to an enjoyable week cooking-off spices, elevating vegetables into delectable dishes and generally making the whole apartment smell like downtown Delhi, much to the delight of my dining companion. 

Having completed my first round of Indian cooking I’m off to master the art of Yoga, audition for a spot in an upcoming Bollywood movie and create my next Indian inspired feast.  Someone pour me a Gin and Tonic will you!

Recipes 

I’ve really enjoyed two simple and healthy vegetarian dishes this week and wanted to share them, as they are quick and easy once you purchase some of the basic Indian spices. 

Sindhi-Style Chickpeas (adapted from Easy Indian Cooking) 

2 cups of chickpeas (Garbanzo beans) I used the tinned version

2 tbsp vegetable oil

1 onion chopped

1 - 2 cans of diced tomatoes (depending on amount of liquid required)

1 1/2 tbsp of diced green chili 

2 tsp minced fresh ginger

4 tsp cumin powder

2 tsp coriander powder 

2 tsp cayenne pepper

1/2 tsp turmeric 

2 tsp salt 

2 tsp of tamarind paste (I didn't have any so used brown sugar instead) 

Directions:

• Saute onions until they are golden brown.
• Add tomatoes, chilies, ginger, cumin, coriander, cayenne, turmeric and salt and cook for 3-4 mins.  Add in some of the liquid from the tinned tomatoes if your dish is drying out.  
• Mix in beans and tamarind (or brown sugar), cover and cook for 10 - 15 mins
• Serve with Indian breads such as Naan or Chapati.  

Palak paneer (Spinach curry with Cheese)  Courtesy of my lovely friend Nicola Macnaughton who is currently working in Pune, India.

1 lb paneer pieces (Indian cheese, can be found in ethic food stores) 2 lb spinach (one big bag of spinach) 3 tbsp onion (chopped) 2 tbsp tomato (chopped) 2 tbsp any cream (alternate: sour cream) 2 tsp garam masala powder 1 tsp cumin powder ½ tsp turmeric powder 2 tsp ghee or oil Salt to taste

Directions Saute onions in ghee or oil until golden brown Add spinach, mix well and then put on saucepan lid and let cook down into a paste like consistency for roughly 5 minutes.   Add sour cream, spices and tomatoes and cook for a further 3-4 mins Add in cubed Paneer and cook for a further 10 minutes to let flavors come together Can be served as a side-dish or a main dish.