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: