How Madhur Jaffrey Changed Indian Home Cooking in the West

Before Madhur Jaffrey became one of the most celebrated Indian cookbook authors in the world, she found herself at parties and PTA meetings in New York being approached by a surprisingly eager set of Americans. The sari she wore and the complexion of her skin likely made her the closest thing they had to an expert on India. There was one question on everyone’s mind: Could she recommend a restaurant that served good Indian food?

At this point, Jaffrey had the unpleasant task of telling them that such a thing did not exist in New York or anywhere in America. Indian restaurants in the United States showcased almost none of the regional texture of India’s cuisine and seemed to fear their clientele would be put off by dishes deemed too unfamiliar.

Read More >>



from Food52 https://f52.co/2ww1Hfa

Comments

Post a Comment

Popular posts from this blog

A Comforting Braised Pig Feet Recipe Perfect for Your Pressure Cooker

Image
Louiie Victa Chef Jenny Dorsey’s recipe is a testament to the trotter’s versatility When I go grocery shopping, I always look for pig feet. In the sea of unrecognizably standard-looking cuts of animal muscles at grocery stores — disk-shaped loins, round humps of pork butt — trotters are always the anomaly. They look most precisely as they were: feet, hooves, the tired bones and tissue that kept an animal upright its whole life. Unfortunately for pig feet, their look hasn’t exactly made them a popular part of the mainstream American diet. As Cecil Adams wrote back in 2016, one of the challenges in encouraging more Americans to consume offal and organ meat is that “organs resemble, well, body parts: any steak slapped on a plate looks like dinner, while a lovingly presented calf heart may suggest an autopsy.” And, Adams added, there’s the “socioeconomic stigma…that had a racial component too,” which is only exacerbated by “travelogue shows [like] Bizarre Foods .” Despite being mali
Read more

Beyond Impossible: The Sanitarium and World War II Past of Meat Substitutes

Image
Photo by Tom Kelley/Getty Images We’ve come a long way from John Harvey Kellogg’s “protose cutlets” It’s no stretch to say that fake meat is having a moment . With the popularity of brands such as Impossible Foods and Beyond Meat joining fast-food menus and grocery store aisles alike, plant-based meats are no longer seen as a sad option for vegetarians long denied flavor with meat substitutes (though, as we know, plenty of vegetarian food is packed with flavor), but for anyone who enjoys a good burger, fried chicken, or nuggets. But are meat substitutes really the future of eating? Maybe by necessity as food resources run out, but not likely by choice. In fact, despite the big money raked in by Impossible and Beyond over the past few years, industrial meat consumption in America is actually on the rise. This week on Gastropod , Cynthia Graber and Nicola Twilley see how the not-sausage gets made, with visits to the Impossible Meat lab and Meati , a Colorado-based start-up that’
Read more

Restaurant Workers Are Combing Through Job Listings — But They’re Not Applying

Image
Photo by Dominic Lipinski/PA Images via Getty Images Culinary Agents CEO Alice Cheng on the restaurant worker shortage and how workers will return to the industry ‘on their timeframe’ As restaurants across the country expand capacity, reopen for indoor dining, and prepare for a new season of outdoor service, owners are struggling to find staff to meet their needs. Many workers still don’t feel safe returning to work during a pandemic. Others don’t want to fight with patrons over health and safety guidelines. Some may have left town or joined another industry while they were laid off and will return when the timing and opportunity are right. Alice Cheng, CEO of hospitality industry job search engine Culinary Agents , has a macro view of the hiring trends across various cities and states and is a careful observer of candidate behavior. “A lot of the data that we see is there’s so many people looking at jobs, more so than in the past, and they’re waiting,” Cheng told Eater’s Digest
Read more