Heart of India and Nepal: Part 1




Heart of India and Nepal: Part 1




In the past week since I got back from India and Nepal, I’ve been cooking up some Indian Cuisine in the kitchen.

I now have a deep respect for the chefs who provided some amazing Indian and Nepalese dishes at the hotels and restaurants!

You can taste their years (and decades) of experience with the art of cooking Indian cuisine.

So far I’ve just been making Nepalese and Indian vegetable curries.

But today I’m going to start cooking Aloo Palak (potatoes and spinach cooking with spices and chiles).

These are all vegan dishes, of course.

And I put together my own Indian Spice Box (Masala Dabba): Coriander, Cumin, Turmeric, Curry Powder, Mango Powder, Garam Masala, and Chili Powder.

Masala Dabba - Indian Spice Box

Masala Dabba

“A masala box (or masala dabbi, dabbe, or dabba) is a popular spice storage container widely used in Indian kitchens. A typical masaladabbi has a number of small cups, often seven, placed inside a round or square box.”
Wikipedia

A fellow traveler from the China/Tibet trip told me I would love the Indian cuisine in India. And I’ve had Indian cuisine in the States, but I hate to say this but it seemed and tasted more authentic in India!

Is Indian cuisine in American too Americanized?

Perhaps.

But there’s nothing quite like dining on Indian Cuisine IN India, and getting all those ingredients (especially the spices) locally!

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Carlos Rull

Carlos Rull is a musician living in the San Diego area. His interests include Yoga, Eastern Philosophy, Zen Buddhism, and Gardening. He plays drums, piano, and composes New Age & Ambient music, and his albums are available on iTunes and Amazon.com.

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