Bollywood kitchen: Indian – American food festival.
As an indian-american, I don’t immediately associate bollywood movies with food, mainly because many of the characters in bollywood movies care too much about dancing, and when you’re eating melodrama. So when I came across the new bollywood kitchen cooking, I feared it might be due to ignorance of Indian culture, with just a little bit about bollywood, curry and India.
Fortunately, I was wrong. This book was actually prepared for me – the second generation of indian-american people were terrified by the idea of making Indian food. Mr. Srirao said he wrote the book based on his experience growing up in the United States as a brown boy.
“I really told the story of how I grew up and how these movies connected me to my country,” Rao said. “I never knew.
Full disclosure: rao is not a cook. He is an American television writer and a bollywood filmmaker and writer. He was born in fort meekenburg, Pennsylvania, where he was one of the few people of color. Even today, he says, his identity remains confusing.
“I think I’m a very strong American, but at the same time, I appreciate my cultural roots among the indians,” he said. “And I’ve been trying to figure out how to combine these two things.”
Like rao, I’ve been confused with hyphen americans. Growing up in suburban Georgia, I yearned for chik-fil-a and Waffle House. But now, as a 23-year-old child in her own home far from home, I found my missing mother’s Fried pakoras and hot tomato chaaru. I live in a nearby Indian restaurant that serves chicken curry (which, by the way, is really Indian). Still, I found myself walking every day just to smell the familiar smells and spices.
The book features recipes from all over India, such as rajma in the north, tassels in the south and classic American recipes such as walnut and pumpkin soup and roasted Brussels bean sprouts. For many people, including myself, the second generation of indian-american people nodded as they grew up with these two foods, tamarind chutney, soaked in our grilled cheese sandwich in the United States. That’s the focus of the book, rao said.
“When I was a child, I didn’t go to the grocery store in India, so my mother found what she found in the local supermarket,” Rao said.
Take a formula, keema, which he calls “the textbook of American assimilation.” It asks for the lamb, but his mother USES it with a hamburger helper.
“Some people have said to me since they saw the book,” so it’s not Indian, is it? It’s a fusion. I really know this because I think it’s authentic Indian food. “The true indian-american is.
As I read the recipes in this book, I stopped mixing vegetable cura, the centerpiece of my family’s legend. When my father came to America, his family didn’t have much money. “When I came to America, there were only a few COINS in my pocket,” he said aloud at dinner. Because frozen bag mixed vegetables are one of the cheapest things you can buy at the grocery store, my dad buys these bags and the mixed vegetable warehouse saves money and healthy eating. Today, he asked me and my siblings to eat at least once a year to remind us that our family comes from a little trick.
Cura mixed vegetable has sentimental value, but it’s not my favorite dish. So, the first time I tried to cook for my ancestors, I decided to prepare a dish I actually ate: baingan bharta. This punjab eggplant is the equivalent of baba ghanoush in India. (and my favorite!)
My apartment was soon filled with fennel, ginger and coriander.Afraid I didn’t get the right recipe, I hesitated to taste baltar while it was on the stove. To my delight, it tastes like my mother’s cooking. My mother often cooks this dish on school nights when she comes home from work. She knew I liked it, so every time she did, she added something extra.
To complete the experience, I decided to match my dinner to the movie. I chose Lagaan, a bollywood film influenced by British colonial rule. But I couldn’t sit in the movie for half an hour, so I saw something strange. Yes, it’s an Indian American dream.