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The world of food is constantly evolving. New items are being discovered and rediscovered. As a culture, we find things that suddenly seem to make sense to our palate even though Incas may have used the same item in the earliest spaces of civilization. Then there are the things that humans have used for millennia, traversing the tables of our mothers as well as our ancestors. It is this journey through what is known and unknown to our stomachs that made me fall in love with food. Likewise, I feel it is the constant search for new flavor profiles that defines a “food lover.” When that search takes someone from the comfortable to the completely unknown, from the journey to the obsession, then a REAL foodie is born.
By my own definition, I am not a REAL foodie…not yet. I feel that to claim that specific title, one must be exposed to a few more flavor profiles and cultures than my tongue has had the chance to experience. That isn’t to say my obsession, my passion, isn’t still there 100 percent. In fact, it grows every day. The key is exposure. The more flavor combinations and cooking mediums I come across and experience fully, the closer I come to my goal of not just obsession but INFORMED obsession.
As I am still in the beginnings of my journey, I was only introduced to Indian spices and flavors this year. Actually, there was one previous experience…While I was younger and living in Oklahoma a friend took me to an Indian restaurant on a whim. She happened to love Indian food while I was a virgin to it. She explained the complexities, spice, etc. but the words that stuck with me were “all you can eat buffet for 7 dollars”. (Hey, when you are young, there are certain priorities.) All I remember were the colors of curries steaming in chaffing dishes after sitting out for hours. They looked inedible, and mostly because they looked as if someone had already ingested them. This caused me to steer clear of anything Indian for a decade. It was a true desire to try new things and enjoy them that I eventually turned back to those flavors and discovered them for what they were. I did it at home first. I gathered together many different recipes as to understand the spices that were used and in what proportion. Then I removed this and added more of that to come up with an Indian inspired dish I could sink my teeth into. I have never looked back.
If you have never had Indian food, I must say I suggest it. While I am still no expert here, I can say with assertion that if you like to taste your food, you will love Indian. Imagine flavors that are sensual and warm, not only by scent but by warmth they leave behind in your mouth. Spices so fragrant that to smell them each time makes my stomach growl with anticipation. These dishes even entice an exotic sense as you read their names aloud; Tandoori, Tikka Kadahi, Vindaloo.
So, when you are ready to try your hand at this fascinating cuisine, head to Davis Square. You will hear mixed reviews but I personally enjoyed Diva Indian Bistro. Many also like another Indian food establishment a little further down the street called Namaskar Fine Indian Cuisine. While I have not been there yet, the word on the street seems to say it may be better. On the other hand, if you are ready to try something at home, I have an easy Tagine style recipe for you.
1) Pick your Protein (4 to 6oz per person). Use Beef, Lamb, Chicken, or Tofu. I think the spices take control here and the meat (or lack thereof) becomes the supportive flavor. Just know that the depth of the dish will depend upon the protein you use. I prefer beef… Cut the protein into bite sized pieces, lightly salt and pepper them, and put them in a medium sized bowl.
2) Spice it up. For a serving of 4, I would take 1.5 tsp. of Paprika and Cumin, 1/2tsp of Tumeric, Ginger, Coriander, and Red Pepper flakes, and a 1/4tsp of Cinnamon. Toss the protein in the spice mixture.
3) Get to cookin’. Using 2 tbsp. olive oil in a large hot pan or Dutch oven, cook the protein for 5-10 min depending on the protein and the level of “doneness” you desire. Don’t forget, though, that meat (especially chicken) should really reach 170 degrees to be safe.
4) Add your accessories. As the protein is nearing it perfect level of cooking, add in what you like. I use a medium yellow or Spanish onion sliced thin, 4 cloves smashed garlic, and some color in small to medium diced carrots, butternut squash, or sweet potato (1-3 cups depending on your preferences.) In reality, anything works here. Pick what you like and add it. The trick is to make it small and uniform enough to cook in about 10 min.
5) Bring it together. Once the onions turn translucent, about 6 or 7minutes, add in about 2 cups liquid, preferably a stock that matches the protein you chose. What I think adds some richness, however, is to use a 14oz can of diced tomatoes. Don’t drain the liquid from the tomatoes. Just dump them in with a cup of the stock. Just make sure that once the lid is on, the heat is turned down. You don’t want to boil the liquid, just simmer.
6) Finish it. After about 10min, remove the lid and let the dish thicken up a bit. Serve over couscous or rice. Garnish with chopped cilantro…it makes a huge impact.
7) With…I serve this over couscous. If you really want to shake it up, add a couple teaspoons of peeled, minced ginger root to the cooking liquid for the couscous. After it is made, stir in 3 or 4 chopped scallions.
8) Drink. Add a glass of Pinot Noir. The sweetness really plays with the spice. I suggest Red Truck Winery’s Pinot Noir. Its a really decent wine for a really decent price.
drufoodie 