Monday, November 19, 2012

Global vs. local cuisine: Does it makes sense?

My mother mostly cooks Bengali food, but sometimes she goes global unwittingly. Hey, wait a minute! Maybe I am wrong -- global is a misnomer. All food is one. There are overlaps among foods of the world.

Just the other day, she prepared a topping for toasts. It was a variation of a simple yogurt topping she often serves. That day, she prepared a topping with steamed cauliflower, spiced with roasted cumin powder, and seasoned with red and black pepper, and salt. The robust flavor of the cumin made all the difference.

A day later, I read in The New York Times as story about squash on toast, a dish rustled up by no less a cook than chef Jean-Georges Vongerichten. I realized, again, how food has an ecumenical character. So, dear reader, I hope will forgive this post on a blog that celebrates Bengali cuisine.

6 comments:

Anonymous said...

Your blog posts are very nice. Bengali delicacies are most difficult to cook with proper spices and all, and yet it is the most tastiest of all cuisines. Visit Kolkata Restaurants Blog for complete reviews and detailed information about restaurants

Ishita Shah said...

Is there a way to contact you via e-mail?

Unknown said...

Apple had also filed a request that the monitor’s work be suspended until the appeals court decides whether he was correctly appointed.
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Unknown said...

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Anonymous said...

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