Thanks to the brains trust for coming up with this one. It fits perfectly with our experiences of eating in India.
The flavours we experienced there seemed far more vibrant than similar dishes in restaurants at home. That could have been an artefact of the anticipation of eating Indian food in India or it might have been because the spices were fresher and thus more fulsome in their aromas.
Even on a mass-production scale, as at the Sikh Temple (see post S), the fragrances were enough to make our mouths water.
Flavours are important here. There is little that is bland unless that is done deliberately to highlight the particular characteristics of an accompanying dish. Yet the variety of tastes does not overwhelm.
I can’t say I’m much of a food photographer, so images are sadly lacking for this post, except for the box of spices that we were gifted by the chef at the Oberoi in Agra. It contains the ingredients for Garam Masala, and the fragrance when the box is opened sends the senses into transports of delight. I handed it over to the customs people on our return to Australia, fully expecting never to see it again, (that’s why I had taken the photo ahead of time), but the contents were inspected and the box was returned to me. I’m so looking forward to the opportunity to try out the spices. It will be hit and miss for me unless I can find a clear recipe, but the experimentation will be fun.
India’s flavours –
Delicate, sharp or fulsome
Delight the palate.