Roundtable
Fusion
The Roundtable Open Forum # 37, July 14 - 20
EDITOR
The Rules of the forum are posted here on the right, and need to be followed strictly by all participants.
The following is this week's (July 14 - 20) topic for discussion, which should focus on the questions posed therein:
FUSION
Those of us who left Punjab and made our homes in the diaspora have also carried with us memories and recipes - saag, makki di roti, et al - and the rich and varied traditions of Punjabi cuisine - the very best of what is now touted worldwide as 'Indian' cuisine.
Through the years, our daily diet has retained some of the old, and acquired some of the new - often egged on by our children who have grown up on staples like spaghetti and macaroni.
How have the years - and generations - effected your daily eating habits, and those of your family?
How much of your daily fare is still Punjabi?
How much of the Punjabi flavor has entered the rest of what you cook and enjoy?
Have your experiments and adventures in food resulted in new concoctions that bear repeating or sharing?
Tell us also about what you miss and cannot put your hands on any more.
Conversation about this article
1: Karambir Kaur (Calgary, Alberta, Canada), July 14, 2010, 11:39 AM.
The juices in a steak served with dhanniya di chutney come alive. For that matter, any western food needs a bit of Punjabi fusion to reach its zenith.
2: T. Sher Singh (Mount Forest, Ontario, Canada), July 14, 2010, 11:42 AM.
Curry and chips! The first time I flooded my french fries with the sauce from goat-curry, instead of with regular gravy, I thought I was in heaven. Years later, I discovered I wasn't the creator of this masterpiece. 'Curry & Chips' can be found in villages and towns all over England and Ireland!
3: Laddi (San Francisco, California, U.S.A.), July 14, 2010, 12:19 PM.
We've been living in North America for more than half-a-century. The first twenty-five years were so challenging in terms of food ... very little of proper ingredients were available; and whatever was, wasn't of the best quality or variety. So, we simply switched to local fare ... it wasn't much of a problem. But, now that EVERYTHING is in the markets, especially in the mainstream stores, we've quickly reverted to enjoying Punjabi delights. Especially, the range of snacks and street-food that's available in the stores has added a new dimension to what had become a very bland and staid menu. And I see people of European descent are also discovering a new joy in their lives: Punjabi recipes, spices and condiments!
4: Bicky Singh (Ontario, Canada), July 14, 2010, 12:23 PM.
There's no greater delicacy than BBQ Punjabi style to create the ultimate fusion. Tandoori marinated pork chops or salmon - um-m-m. My mouth is watering as I write this comment as I'm devouring some home-made spaghetti with hot Italian sausages and spiced with powdered red chillies and whole green chillies. Punjabi seasoning is the spice of life and takes food to a whole new level. I feel like writing a cookbook on this subject :)
5: Jaimel Singh (Florida, U.S.A.), July 14, 2010, 2:29 PM.
It doesn't take long to get sick and tired of boiled vegetables that accompany every meal here in this country. If they branch off into 'French' cuisine, the most exciting thing they do is glaze the vegetables! I suggest you switch those horrible side servings with alloo gobi, or bhartha, or bhindi, or mattar-paneer ... and any local dish will taste good! Just try it!
6: Michele Gibson (Mount Forest, Ontario, Canada), July 15, 2010, 9:07 AM.
When I was young, my favourite snack was white bread, buttered and dragged through a bowl of corn syrup. Regular staples in our house were steak and potatoes and the dreaded liver and onions. Then I discovered Punjabi fare and wondered where all these flavours had come from? How could all this taste be incorporated into this simple looking dish? Today, it is comfort food. However, when I prepare a meal like pasta with white sauce and salmon, with a pinch of red chili and capers, I am slightly deflated when my partner drenches it all in his favourite chutney.
7: Sanmeet Kaur (Brampton, Ontario, Canada), July 21, 2010, 6:57 AM.
Steak with chutney, chips with curry, tandoori salmon ... are all making my mouth water. I must confess with all the different types of cuisine cooked in our home - Chinese, Indian, Canadian and Italian - I surprisingly never thought of fusion food even though I was tickled pink to discover dal "soup." This fusion is not much different from kurta (tunic tops, anyone) and jeans or Indian silk on Parson chairs. Our food, our dress, our homes, are an extension of ourselves. What fun and such a wonderful thing to be so creative!