Issue No. 167 of Saveur magazine — The India Issue — offers an ambitious and mouthwatering journey across India, from East to West, from South to North and Northeast by way of recipes, guides, stories, photography and videos. Here are a few highlights from the issue to whet your appetite. For more, visit Saveur online or pick up an issue of the magazine.
Start with the basics. Chef Raghavan Iyer offers a numbered photo guide to some of the abundant produce common to Indian kitchens, from bitter melon (5) to rhim jim (10).
See the guide to Indian produce, from fenugreek to taro root to bitter melon: http://t.co/tX9mtKj1pp pic.twitter.com/ARs01mfKwf
— SAVEUR (@SAVEURMAG) September 2, 2014
Indrani Sen provides a peek into the Indian Coffee House where her father Amartya Sen, awarded the Nobel Prize in economics, played hooky during college in the early 1950s and fed on samosas, coffee and “revolutionary ideas that went on to define the subcontinent over the next half century.” Sen also shares a story about her grandmother’s aversion — and dedication — to fish.
Bengali fish stew with is partly a delicious dish, but mostly an important tradition: http://t.co/wZFPW6MbB2 pic.twitter.com/b7fNFqz53T — SAVEUR (@SAVEURMAG) August 24, 2014
In “The Last Tappers” journalist VK Sreelesh writes about working with his father as a toddy tapper. The ancient, perilous job “involves scaling palm trees to the top, cutting open the leaves, and collecting the white sap that pours out.” The sap is fermented into toddy, or palm wine. Due in part to the dangers of the occupation, the numbers of tappers are dwindling.
Toddy tapping—a traditional job in Kerala, India—is life-threatening business: http://t.co/YsiQwtORNk pic.twitter.com/5HBKV3EngQ
— SAVEUR (@SAVEURMAG) August 15, 2014
Lyla Bavadam reminisces about her Parsi family’s Sunday lunches in “Persian Roots,” and shares her spot for eats these days in Mumbai’s Fort district, where most of the world’s Parsis live.
Parsi dishes—like chicken curry with apricots, and mutton-potato patties—are bold & balanced: http://t.co/zvhlNJHOlT pic.twitter.com/Wm8jF9FNZI — SAVEUR (@SAVEURMAG) August 27, 2014
Famed Indian food writer Madhur Jaffrey explores Andhra Pradesh’s cuisine, including its passion for the pungent and the sour, in her piece “The Heart of South India”.
Read the story of the fresh and fiery cuisine of Andhra Pradesh by @madhursworld: http://t.co/Ofi54gDswQ pic.twitter.com/zFPsaY5jQk — SAVEUR (@SAVEURMAG) August 20, 2014
In “Unruly Appetites” NYU professor of nutrition Krishnendu Ray recalls the first time he ever tried street meat kebabs as a teen in Delhi. For him, the dish “opens the door to looking beyond political and religious differences.”
Salty, fatty, spiced, grilled kebabs are everywhere in Delhi: http://t.co/6JqWtkzs84 pic.twitter.com/IS0WYSVMwc — SAVEUR (@SAVEURMAG) August 16, 2014
Cookbook author Smita Chandra (Cuisines of India, Indian Grill) shares recipes for lemon and mango pickles as well as her belief that pickles do more than safeguard seasonal produce in “Preserving Culture.”
Spicy, tart, bright, and complex Indian pickles complement every meal. Get two recipes: http://t.co/QaRLKb7pHf pic.twitter.com/UaGLTDPB9c — SAVEUR (@SAVEURMAG) August 29, 2014
Dig in to much more from Saveur‘s India Issue over at the magazine’s website.
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