The Flavor Of India

It’s Time To Discover A New world Of Flavor

                As every schoolchild knows, when Columbus landed in the “New World,” he had actually been searching for a shortcut to India.

                For centuries, before and after, India was the source of riches as valuable as gold: black peppercorns, cumin, coriander, nutmeg, cinnamon, fennel, mustard seed, cardamom and a host of other aromatic, flavorful spices. Columbus never found the shortcut to India, but countless other voyagers set sail for this ancient land. Perilous journeys over land and sea, wars and conquests were all undertaken in the quest for India’s spices.

                Although other nations coveted India’s treasure of spices, few, if any, brought the blending and balancing of these seeds, barks, herbs and essences to such a level of refinement. Even in everyday cooking, a simple Indian dish may require five or more spices, freshly ground and either dry-roasted, fried lightly in oil, or pounded into a paste. The results of this culinary alchemy are curries, rice dishes, breads, stuffed pastries, fried snacks, condiments, pickles, and sweets that present a spectrum of tastes in each bite.

                I recently spoke with a former associate, Chef David Jennings, about his fascination with Indian cuisine.  Having grown up in England, he has a special fondness for Indian food, which is as popular in the United Kingdom as pizza is in the United States. While he can date the boom in Indian curry houses to the 1970s, Jennings adds that the English love affair with Indian food dates back to the days of the Raj, when the British ruled India.

                “I like the balance of spices,” he explained. “It’s amazing – you can actually eat a very spicy curry and you can still taste all the other flavors.”

                Today, this thousand-year-old cuisine is emerging as a major trend in the United States. While Indian food has long been available in major cities and immigrant enclaves, it is gaining mainstream acceptance. Its popularity has several explanations. Increased immigration and travel have stimulated demand in restaurants and retail stores while its emphasis on rice, lentils and vegetables appeals to health-conscious Americans who crave variety and flavor.

                In the United States, we are only beginning to understand the depth and range of Indian cuisine. India contains many distinct regions and cultures and each has its own culinary style driven by the nation’s major religions and distinct dietary laws. The Hindu majority refrains from beef; Brahmins and Jains eat no meat at all and spurn onions and garlic; Muslims and Jews are forbidden to eat pork. All have put their stamp on Indian cookery.

                Where religion and ethnicity leave off, climate and natural resources pick up. In the north, wheat is the predominant grain of choice and lamb dishes, including Middle Eastern-style kabobs, are among the favorites. In the south, rice is the centerpiece of the meal. In Bengal, to the east, mustard seed oil is used, while in the south, coconut and sesame oil are predominant. And India’s extensive coastlines offer up all kinds of fish and shellfish.

                Perhaps the Indian dish best known in the west is curry. Curry is not a specific dish, but a general category of spiced sauces. Curry powder, so common in our supermarkets, does not exist in true Indian cuisine, although it is produced for export. Indian cooks prefer to blend their own spice mixes as needed.

                Poor Columbus. He may have discovered a new world, but he missed the true treasure of India – its food.

Any questions? The subject is as vast as India itself. Send your inquiry to This e-mail address is being protected from spam bots, you need JavaScript enabled to view it   I’ll do my best to answer your questions and help you discover a bold new world of flavor.