Let’s ‘chilli’ out, folks
IN THE LAST OF THE SERIES ON ASIAN INVASION, CHEF MANU CHANDRA TAKES US ON THE FLAVOUR FILLED ROUTE OF CURRY AND SPICE
Last week, I broadly spoke about the way Far Eastern flavours were winning both our hearts and palates. Given the depth of the topic, I felt that another piece on the more elaborate styles of Asian food maybe in order.
Most of us have grown up seeing momos sold of street carts and hole-in-the-wall joints for years. In my days at the Delhi University, one of the most affordable dining options was the local Tibetan settlement and raid the momo shops with their generous helpings of sauce and mildly intoxicating rice beer. Dim Sum, however, is now in vogue. At last count, I had heard of some 15 dim sum only restaurants opening across Delhi, Mumbai and Bengaluru, but I’m sure this is a very conservative figure. Dim Sum is so much more than dumplings. It enables the diner to partake in a bevy of flavours, textures, cooking techniques through small plates that arrive at the table in no particular order. Sushi is catching on
I probably know a larger number of vegetarian sushi lovers than I do
non-vegetarian
too. It’s gaining acceptance owing to its ability to adapt. I probably know a larger number of vegetarian sushi lovers than non-vegetarian. This maybe shocking; but quite honestly, it’s probably the best way to break into the Indian market. There are sushi classes held by restaurants, while faux wasabi paste, sushi mats, rice and nori sheets sit proudly at the supermarkets.
Specialised dishes from Singapore, Indonesia, Malaysia and Vietnam are also becoming visible. Some are popular owing to their proximity in taste and flavour to our own cuisine. I had an excellent Roti Jala and Massaman
Curry at a home dinner recently, and was I glad I wasn’t subject to the usual biryani and chicken curry which features almost always at small home do’s. The recipes for Massaman Curry and
Singapore Chili Crab can be made with little effort if you’ve got access to most basic ingredients. The techniques though are a little more time consuming.