Summer Traveling in my Kitchen: #4 India

Bucket List: India

As I continue to reflect on the places I’d like to travel to someday, India comes very close to the top of the list, specifically the Taj Mahal.  I’ve seen many, many photos of visitors visiting this ivory-white marble mausoleum and have developed FOMO. Yes, you heard it..FOMO.

I’ve imagined myself going there and admiring the grandiosity of the mausoleum but also regarding the rich history of India.  I remember plotting out a plan for when to travel and how to get to Agra, the location of the Taj Mahal.  However, when I was planning this trip, I was dissuaded by the news coming out of India and the unrest that was happening there at the time.  India was put on hold with no “year” next to it on my bucket list. 

I began having an affinity for Indian food when I first tried goat curry made by someone who used to be a good friend of the family.  The smell of the spices as it invaded the house made me fall in love with the food even more.  When I order Indian food, I usually get goat or lamb curry, a few vegetarian dishes, naan bread (of course), and rice.  I love all of it and often feel guilty at the thought of not wanting to share. 

Curries are one of my favorite dishes and as I write this piece, I actually realized I don’t know the history of curries.  According to Wikipedia, “Curry is a variety of dishes originating in the Indian subcontinent that use a complex combination of spices or herbs, usually including ground turmericcumincorianderginger, and fresh or dried chilies. Curry is generally prepared in a sauce.[1] Curry dishes prepared in the southern states of India, where the word also originated…”.  Wikipedia also added that, “outside of the Indian subcontinent, “curry” may also be used to describe the various unrelated native dishes of Island Southeast AsiaMainland Southeast Asia, and Oceania which use coconut milk or spice pastes and are commonly eaten over rice (like the Filipino ginataan and Thai gaeng class of dishes)”.

I have made many curry dishes: Vietnamese, Filipino, Thai.  All of these dishes contained coconut milk and inclusion of vegetables like carrots and potatoes.  They are all delicious and bold with flavors. 

This version of cauliflower and lentil curry was made in a crockpot and was super delicious.  In my IG feed, I said “I got lost in the bowl” because I really did. The layer of flavors and the texture was just out of this world.  The only thing missing was the naan bread, but that was not a big deal to me.

#seeyousomeday #India

Follow me on Instagram or here as I continue my Summer series on Traveling in my Kitchen.


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