THERE are many tru-
isms about the food
and culture of India.

One that caught our eve
is: “Purity of mind tollows
. purity of diet.”
How similar it is to the
:. Message of western food
enthusiasts: “You are what
vou eat.”
_ The gastronomic fand-
: “scape of India is a comples
| universe.of religion, custom,
“raw materials, spices and
aromas.
= India is one of the few
countries in the world where
social and spiritual strue-
~ tures have remained relative-
Iv unchanged for the past,
2,000 or more vears,
© Religion and tradition are
intimately intertwined with
almost every aspeer of daily
i
‘India has the second
© dargest population in the
world, exceeded only by
* that of China. Estimates for
1995, the last vear available,
put the figure at 930 mil-
lion.
_ 20+ The landmass of 3.2 mil-
- lion square kilometers is -
home for:!8 major lan-
guages; Hindu and
» Assamese being the most
prominent...

Although India is over-
whelmingly Hindu, there’

:-are numerous other large
__ Teligious minorities; +>.
Muslims, Sikhs, Buddhists,
“Christians, and Jains, all are
represented i in the millions.

: The triangular subconti-
“nent is a land of intense
spiritualism.

. Some of the religious
_ taboos, strictly observed for
centuries have provided

“unique challenges for cooks.

“ Hindus and Sikhs do not
eat” beef, the Muslims and
Jews. do not eat pork, .

in your bitchen

Bhramins and the Jains are
vegetarian, with the most
arthodox not consuming
fish or cugs.

The many climate zones
of India trom the Himalayas
to the tropical state of
Kerala on the shores of the
Indian Ocean, have allowed
a wide range of animal hus-
bandry, fauna, and flora to
flourish.

These products are the
material foundations of
India’s unique food styles.
The migrations of peoples,
invaders and the conquered,
also affected the cuisine of

this macrocosm of cultures.

Indian cuisine makes
extensive use of tresh veg:
etables and spice pastes.
These are available premade,

“or, for best results can be

prepared at home.
Garlic, ginger, coconut
and cashew nut, are but a

‘few of the most common

pastes referred to in numer-
ous recipes.

» Although a foad proces-
sor is efficient and modern,
a mortar and a pestle should
be the tools of the purists.

’ These ancient pieces doa

wonderful job.
On this first leg of our

culinary journey to India we.

serve up three recipes.”
They are entrees of poul-
try, lamb, and fish...
_ On two future occasions
we will feature soups and
desserts.

Free ‘Thermostat. Remote Controls until Nov.30/98,
($279 value). Excellent flame quality, easy to use.
-Erofessionat instaflations available al.

2 Tbsp.

Wednesday, November 11, 1998 — North Shore News - 35

north shore news

{fe ROOD

indian spices are
grind to prepare

Most of the spices
requested in these formulas
are available in the larger
supermarkets. They also can
be purchased in specialty
stores,

The ambience and selee-
tion in these stores consti-
tute a “virtual visit” to the
spice bazaars of Delhi,
Madras, Bangalore, or
Jaipur. All aboard ...!

Sole Fillets in Coconut
1% Ib, fresh sole fillets (or
other white fish)

3-4 red chilies

2 Tbsp. finely ground
coconut

fresh ginger
chopped

4-5 garlic cloves crushed

2 Thsp. white vinegar

3-4 Tbsp. all-purpose flour
14 ¢, canola oif for frying

Method: Crush or grind
together the chilies,
coconut, ginger, garlic, add
the vinegar and a little warer
to make a smooth paste.
Select a heavy skillet, pour
in the oil, and heat to 375F.
Coat the fish fillets with
flour, spread on the paste,
add a litile salt to taste.

Fry the fish until golden
and crisp. Present on lettuce
leaves garnished with lemon
wedges, Serve at once.

Braised Lamb
(Mutton) Pieces
1% lb. boneless lamb pieces
2 Tbsp. fresh lemon juice
4c. plain yogurt

See Marinade page 36

PHOTO: While preparing
Indian cuisine, food
purists may want te
grind their spices: and
pastes with a mortar and

« pesile.

Dessert. Bars
‘Bakery Fresh — |BC. Macintosh Appies}
Asstd. Varieties eo

EWS photo Paul McGrath =

i Pepperon Pizza; !
x — 2 for SB ra Poay

1199 LYNN VALLEY RD., LYNN VALLEY CENTRE 985-1622

ee cr ae ee ee es ce ee oe mn Oe oe Sr es

Valid Nov. 12-18/98

Produce Dept. Niagara Frozen

Large Size . Orange. Juice: :

. Dell Dept.
Rosemary Ham |

39

100 g: