Tuesday, May 15, 2012


The Indian curry is amazing in range and versatility, embracing the majority of seasonal
vegetables in addition to mutton, chicken, fish, seafood and eggs.

Indian is by far my most favorite type of food, followed closely by Greek/Mediterranean.

As you can imagine, growing up in St. Bernard's, a small outport in Fortune Bay, I was not exposed to a great deal of variety.. Meat (mostly Moose), root vegetables and fish dominated the menu. The only Currie dish I remember is mom's curried eggs which I could eat by the dozen.

Over the years, I have come to enjoy cooking. I particular enjoy preparing Indian cuisine. The golden rule  is to include a plethora of spices, and maintain the balance between their different flavors.  I have learnt that even supermarkets in St. John's offer all the necessary products, if you make the most out of all the products that are available and knowing what to do and what not to do with them.

 Spices give Indian cuisine it's character.  It is so easy to spoil a great dish. Take garam masala, as an example. It is a a blend of Cinnamon,Cardamom & Cloves. A lot of Indian recipes call for it but it is a potent
mixture. Overuse it and you might ruin an otherwise perfect dish.

If I were a vegetarian, I'd stick to Indian cuisine. In fact, they have perfected the art to the point where I am sure that I could become a vegetarian. Than there are my favorite curried chickens, butter chicken and Tandori chicken. I have  done very little with fish.

One of my plans for this summer is to construct an outside Tandori oven in an outside fireplace, with a grill for making pizza as well. An ambitious project, but the finished product is going to be great!

Indian makes for a great meal.

No comments: