For the fourth month in our series of ‘Foodie’ adventures (no passport required), we are heading to India. I visited India a number of years ago and it left a lasting impression. As soon as we stepped off the plane, the smells of spice and smoke and dust filled the air. It was a warm smell, earthy, right in the middle of New Delhi, with its millions of people. I loved the food (except mutton), and was careful to drink from properly sealed bottles to avoid ‘Delhi belly’. The open markets, the rickshaws, the utter lack of regard for traffic lanes, and my elephant ride down the middle of the street in pitch dark, are just a few of my memories of a marvelous country, culture and people.
Spices of all sorts are the first thing I think of when Indian food is mentioned. Tumeric, cumin, green and black cardamon, ginger, pepper, cinnamon, nutmeg, coriander, fennel, and garlic, to start. A spice such as garam masala is actually a blend of a number of spices. This is a culture of mixing and compounding a wide variety of spices to create dishes that are specific to different regions in the country. Curries, of all sorts, from mild to hot, with cooling yogurt and lots of rice. Naan to sop up anything you missed with a spoon.
In India, there are huge markets with piles of spices. It’s exciting and somewhat overwhelming. Learning how to use the right spice is part of the cooking. The right tools are important as well. And lots of patience because good food takes time to prepare.
I wrote about The Master Indian Spice Company from New Brunswick last month, but it’s worth a second note. This company creates authentic Indian flavours for dishes easily prepared at home. The packages have a grocery list on the back, plus an indication on how many this meal will feed, and then inside, there are 4-5 numbered tubes of spices along with detailed instructions on how and when to add each one. I love it! Rather than stock up on spices I’ll rarely use, Master Indian Spice Company has it all for me in one convenient package. The step-by-step is very clear. The meals I’ve made have tasted so good.
If you would like to get into making Indian food from scratch, there are a couple of ‘must-have’ kitchen tools, and then you likely own a version of the rest. First is the Indian wok. It’s more like what we call an Everyday pan or a wide, shallow fry pan with a lid. Meyer (from PEI) make several sizes. Another must-have is a straining spoon or scoop as many Indian foods are shallow fried. Tongs for turning, a good garlic press (Joseph Joseph is a favourite for sure), and a mortar and pestle if you are going to get serious. Crushing and blending your own spices will give you the freshest and most authentic flavours. Plus, it’s fun. A good colander with small holes for rinsing rice or lentils, and two good knives, such as the Grohmann (from Pictou, NS) paring and santuko in forged steel, with a cutting board, and you have your basic set up for making Indian food.
Maybe you love Indian food but have little time to do all the prep. We have you covered with a collection of simmering sauces from Brooklyn Delhi. These sauces are mild, full of flavour, and are plant-based with no artificial flavours. No preservatives either. Two are vegan. I think I’ve tried them all over the past couple of years. The Golden Coconut Curry is amazing. You add your own protein, and I usually add cauliflower and/or zucchini to my sauce.
Steam up some rice and maybe grab some naan bread, and you have a delicious meal. The Mango Chutney has a gingery tangy flavour and is a nice complement to the curry in the sauces. Is your mouth watering??
Well known for its curries, India is also well-regarded as a cotton growing and manufacturing country. Indian cotton is particularly good for kitchen dishcloths and towels. The cotton is strong, and is very absorbent. We’ve all had those towels that move water around rather than absorbing it. Danica, a Canadian wholesaler based out of Vancouver, has an amazing collection of dishtowels, aprons, oven mitts and pot holders, all made with Indian cotton. Their quality is excellent, with colour-fast dyes, lots of pretty patterns and weaves, truly something for every kitchen.
And again, a bit off track but if you are a Foodie you likely entertain so setting the table is also important. Block printing is still how many Indian table linens are prepared. A wooden block has a carved image which is painted with ink and then stamped onto stretched out fabrics. Another block, with more carvings and a different ink, might be stamped over the first image, and then another, and another, creating a colourful pattern. It is very precise work as each stamp must hit the exact same point to create the pattern. Such an art form. I was fascinated by the blocks and ended up bringing quite a few home with me. They are sold to tourists once the precision of the wood carving begins to wear down. Next time you are in the store, check out a block stamped table linen. It’s so beautiful.
And completely off the Foodie track, yet worth a paragraph, are other things made in India, such as bath towels. Again, because the cotton is so absorbent and soft, it makes up into beautiful face, hand, and bath towels, along with bath sheets and tub mats, available in 11 fabulous colours in organic cotton. And in 6 colours from our new Camelot collection (including soft pink and chocolate brown). Tote and shopping bags, cosmetic bags and coin pouches, and tons of aprons are part of our Indian collection.
Travelling to other countries is fun, but also a challenge at times. I hope you are enjoying our ‘armchair’ version of travel for Foodies in particular. Let us know so we have an idea of what makes you happy. Shoot us an email at abfab@absolutelyfab.ca or tell us next time you are shopping in person. Thank you and Happy April.