Hi!

Been a little while, hasn’t it? I’ve been preoccupied with a lotta things. Between slowly preparing for a new life back in NYC coupled with a rather harrowing incident that occurred last September, I haven’t had much time to revisit this thing of mine. Nevertheless, I’m glad to be back in the saddle of sorts and I’ll start by sharing a few experiences I’ve had following my latest recreational culinary adventure at CSCA!

This year, in what will likely be my last course at this fine little institute, I’ve been studying and exploring the fundamentals of Indian cooking. My interest in Indian food has been a constant throughout my life and I was pretty excited to be able to discover all of the lesser known recipes and practices spread throughout the microcontinent. Prior to taking this course, I was an uneducated peon in the practices of spice blending, bread making, and more. Now, I am armed with the knowledge of other spice mixes that display the influences of other cultures on Indian cuisine, and I have dipped my fingers into the making of not just homemade naan, but also paratha, chapati, and thepla.

Spice mixes are another thing I’ve learned more about due to this class. Before I was acquainted only with the ever-ubiquitous Garam Masala, but know I’ve gotten a chance to blend and try some other mixes as well. Chaat masala, for instance, is a common blend in Indian street food that I’ve found makes for a good addition to certain fruits and vegetables such as pineapple thanks to the somewhat matching flavor profiles of citric acid and amchoor (dried mango) powder. There’s also Chettinad masala, a spice blend commonly used in the eponymous dish from the Indian state of Tamil Nadu. This blend features some aromatics and spices that I’ve seldom encountered making garam masala such as grated coconut, fennel and poppy seeds. The slight sweetness of the coconut brings to mind dishes associated with Thai cuisine, reminding one of how Indian cuisine is a multicultural melting pot featuring Persian, Portuguese, and Chinese influences, alongside so much more.

This Fundamentals of Indian cooking course also introduced me to a good read for Indian food enthusiasts such as myself: The Masala Lab by Krish Ashok. This book has been quite the eye opener thus far, giving important pointers for those interested in spice making such as myself. Something I’ve learned thanks to Ashok is that spices, once ground, start leaking flavor molecules that makes your precious blend lose any semblance of flavor over time. Better start including “best by” dates if I want to keep making these homemade blends as holiday gifts!