When it comes to various ethnic cuisines, aromatic and flavorful Indian cuisine is unparalleled, but then you might say I’m biased, which of course I am. 🙂 I believe Indian food is now being appreciated in America, much later than other countries have embraced that particular cuisine. I recall when we first moved to Delaware, there was nary a spice store in sight, and definitely no restaurants unless we drove to Philly. So much has changed since the early 70’s or 80’s. Indian cuisine is enjoyed by many now and definitely up there with the other Asian cuisines. As a blogger, I notice many non-Indian blogs that encompass this cuisine in their repertoire.
Today’s post takes one on a tour of Mexico, no it wasn’t my trip, but a blogger friend Johanne, who blogs at French Gardener Dishes. She recently posted a travelogue of her trip to Mexico City and San Miguel de Allende to take in the culture, the art and the stunning architecture. I enjoyed reading her post and as I often do, I make mental notes of places visited for future reference and this particular part of Mexico intrigued me. So rest assured, we hope to check it out in the not too distant future. I remember a trip to Mexico when I was single, but it was at a beach town in Puerto Vallarta and you know what happens in beach towns, eat, drink and be merry. I do hear through my other sources on Trip Advisor that the actual town of Puerto Vallarta (not the beach) is a place where a lot of Americans and Canadians have settled and is definitely another place I’d like to check out. Click on Johanne’s link above to read her post on the area.
If you’ve been a regular reader on Safari of the Mind, you’ll know that we usually host a Curry Cook-Off during the winter, just so we can get friends together, chase away the winter blahs and get a competition going. Theme inspired parties are so much fun aren’t they? We have friends who started a “Chilli Cook-Off” in the Fall, so I guess we thought why not get a Curry Cook-Off going in the winter, and that’s how this theme was born. The first one was a huge success as were the succeeding ones, so the tradition is here to stay.
Spring on the East Coast of the USA is sure taking its time making an entrance. We’ve had a few “warm teaser days” and then a week later, we find ourselves still warming ourselves by the fire? A few weeks ago we were enjoying the sun, sand and cuisine in Jamaica. I’m sure glad we went when we did, at least we got a taste of that warmth that we hope to experience here any day now (hint, hint). If you haven’t yet read the post on Jamaica, I urge you to take a look at the previous post and be transported to that beautiful island in the sun.
Why oh why is this winter dragging its heels? We got a taste of spring a couple weeks ago that got me so excited about digging in the dirt again, but then it all changed lickety-split! Just like that! I’m so glad Bert and I escaped to Jamaica for 10 days last month to feel the warm sun and luxuriate on that tropical island. We came back renewed and relaxed hoping that winter would be gone by the time we returned. Surprise!! Winter was still here and IS still here. It’s just wonderful to be able to take a trip to sunny shores when winter is around don’t you? I think from now on, since these old bones refuse to co-operate, I’ve advised my husband that we need more trips in the winter time. He’s not a snowbird type, but going away in the winter is a good compromise – 2 weeks is all I need in the throes of winter. Why go away in the summer when it’s sunny and hot everyday in our little corner of the world? Well, I suppose being retired has its advantages 🙂 Well stay tuned my friends, the post on Jamaica should be up pretty soon.
This Goan-style delicacy is my all time favorite seafood dish. Goa is the smallest state on the west coast of India known for its fresh seafood. I may have said this before in various posts, but I’ll say it again – I could probably be quite content living on an island enjoying fish and vegetables on a banana leaf for the rest of my life :).
I’ve made this curry in two different ways in the past. You could either use dry spices in a coconut broth or you could grind up a paste with shredded coconut and other spices to form a paste. Today’s recipe calls for the first method. These are without question, finger-lickin’ good! You ought to have seen me, scooping up the delicious coconut broth with a shell and literally slurping it down. I’m glad I was able to enjoy it all in the comfort of my own home 🙂
If you were to ask me what my favorite Indian dish is, it would have to be Biryani. This special one pot dish is a layered rice dish of the Indian subcontinent and it can include any types of meat, fish or vegetables. India offers so many culinary wonders but most will agree that when it comes to biryanis, Indians unanimously love indulging in this mouth-watering dish. From start to finish, biryanis can be pretty time consuming, so mostly it is served up on special occasions. Marinated in yogurt and a blend of different spices is key to making this dish moist and beyond flavorful. On this particular day, there was absolutely no special occasion, just my tastebuds hankering for a good biryani. So here it is. Don’t let the long list of ingredients put you off. Since there’s just my husband and myself, we were able to feast on the leftovers for weeks as I had portioned off meals and stored in the freezer.