A Culinary Tour Around the World: India Round-Up
It’s hard to believe we’re in the home stretch. Only 4 destinations remain. I hope this event has entertained and educated you on some level. More importantly, I hope it has given you a thirst to know and embrace other cultures and to do your part, whatever that may be, to help erase world hunger.
For food bloggers one way to do your part is to donate an unpublished recipe to BloggerAid by the end of March. Recipes will be published in a cookbook and all sale proceeds will go directly to School Meals, an effort which targets children’s well-being and education through the World Food Programme.
India was a wonderful example of embracing a different culture. There is much to learn about the history, culture and cuisine.
Rachel, The Crispy Cook, in Schuylerville, NY made palek paneer. Like many of us it’s her favorite order when visiting an Indian restaurant. Her at-home version included curry leaves and tofu.
City Girl Lifestyle from Washington, D.C. joins us for the first time. She made a red lentil and cabbage dish from a 1983 edition of Madhur Jaffrey’s Indian Cooking.
This colorful Paneer Tikka comes from Val of More than Burned Toast in Vancouver. Once again, our arm chair travelers will enjoy Val’s narrative which provides a real insight into the country and culture.
Ivy of Kopiaste in Athens, GR made a chicken curry which she served with basmati rice — and her usual dose of social awareness causes. She is such a kind person.
Holly of El Hajji in Honolulu took inspiration from the cuisine of India but conjured up her own dish which she called Tandori flap steak with cranberry rice and curried peas.
Natalia from gatti fili e farina joins us for the first time. She blogs from Rome, IT. She made a tasty looking side dish of cauliflower, scallions and black mustard seeds.
Cindystar, who has been following and participating from her home in Lake Garda, IT, chose to make Royal Bengal Tiger Tea (with cognac), Nimki (a savory cracker) and Kela ka Rayta (a yogurt drink which, to me, if you added rum would be a Pina Colada). She also wrote an interesting post about the origins of the Indian kitchen.
Next Stop: Mongolia on or before March 16. Round-up March 18.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!