Thursday, September 22, 2005

Hypenated Cooking

My cooking has always been very hyphenated. Introducing flavors of the places I have lived in India to traditional Bengali fare was my way of preserving the connection I felt to those regional palates.

After coming to America, the pan-Indian is now hyphenated with Chinese, Arabic, Greek, Jamaican and Italian among many others. I have over the years acquired a sense for which flavors and spices will work in harmony and yet delicately surprise the taste buds.

While the base note still remains steadfastly Indian, the upper notes could be from anywhere in the world. The only time I end up cooking authentic Bengali food is when J misses her grand-parents or I miss home. The "real" thing seems to comfort both of us in equal measure.

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