Culinary Adventures
I have been watching Anthony Bordain on Netflix, off and on this year. It is nice to experience various regions through his culinary adventures. I also like and very much appreciate the idea of knowing the culture through its food.
During my first couple of years in New York, we used to hold potlucks where everybody brought one traditional dish from their country, region or family tradition. We also planned food excursions where a group of us will go to experience a particular type of cuisine. All of it on a student budget. I have been fortunate in finding a multicultural and multinational group of friends to share my food passion with. From my South African friend’s pot of curry with star anise to my Chinese friends taking me to their favorite dumpling place, my Turkish friend introducing me to the dolma, baklava, halva, and grape leaves, Korean friend making a special dish of dduk bok ki and the list can go on.
The funny part is that the dduk bok ki and the potluck party around it was planned because one of our American friend craved for it. She was the one who actually introduced me to this fantastic Korean food. Similarly my Turkish friend introduced me to Sushi and sashimi. We are truly an international bunch here with transnational experiences.
I love exploring people and cultures through food as everything is connected to food. Food opens up conversations about life experiences. Once I took my South African friend to an Indian Grocery store. She saw Maltova there and was super excited. She used to eat Maltova as a kid and her kids like it too. So I learnt the stories of her childhood and her kids growing up in SA. Sharing of Shevayachi Kheer is another such instance. She knows it as Buba (?). Something her Muslim neighbors and her mother’s Muslim friends shared with them on Eid. And then we talked about the friendships between various ethnic and religious groups, traditions that were borrowed and shared, the chat coming back full circle to the spices and culinary influences they have on each other and to her famous curry with star anise.
I went for a potluck dinner last night with a couple of friends welcoming parents of another friend. We had a nice spread, Marcel’s curry, Amina’s okra, cauliflower rassa, and a medley Aisha brought. The dinner was topped with Amina’s famous fruit cream and wonderful conversation. Everyone talking about their culture, customs and stories of their life. It was nourishment for the soul. A parallel session of mendi (henna) designs helped as well to un-clutter the mind.
We haven’t been doing this as frequently as we should. Everybody busy with their research, life, and all the stresses that are part of a doctoral student’s life. May be that is what I need. Another culinary adventure. Table full of food from all over the world, conversations as varied as the food. Perfect therapy for weary soul.
During my first couple of years in New York, we used to hold potlucks where everybody brought one traditional dish from their country, region or family tradition. We also planned food excursions where a group of us will go to experience a particular type of cuisine. All of it on a student budget. I have been fortunate in finding a multicultural and multinational group of friends to share my food passion with. From my South African friend’s pot of curry with star anise to my Chinese friends taking me to their favorite dumpling place, my Turkish friend introducing me to the dolma, baklava, halva, and grape leaves, Korean friend making a special dish of dduk bok ki and the list can go on.
The funny part is that the dduk bok ki and the potluck party around it was planned because one of our American friend craved for it. She was the one who actually introduced me to this fantastic Korean food. Similarly my Turkish friend introduced me to Sushi and sashimi. We are truly an international bunch here with transnational experiences.
I love exploring people and cultures through food as everything is connected to food. Food opens up conversations about life experiences. Once I took my South African friend to an Indian Grocery store. She saw Maltova there and was super excited. She used to eat Maltova as a kid and her kids like it too. So I learnt the stories of her childhood and her kids growing up in SA. Sharing of Shevayachi Kheer is another such instance. She knows it as Buba (?). Something her Muslim neighbors and her mother’s Muslim friends shared with them on Eid. And then we talked about the friendships between various ethnic and religious groups, traditions that were borrowed and shared, the chat coming back full circle to the spices and culinary influences they have on each other and to her famous curry with star anise.
I went for a potluck dinner last night with a couple of friends welcoming parents of another friend. We had a nice spread, Marcel’s curry, Amina’s okra, cauliflower rassa, and a medley Aisha brought. The dinner was topped with Amina’s famous fruit cream and wonderful conversation. Everyone talking about their culture, customs and stories of their life. It was nourishment for the soul. A parallel session of mendi (henna) designs helped as well to un-clutter the mind.
We haven’t been doing this as frequently as we should. Everybody busy with their research, life, and all the stresses that are part of a doctoral student’s life. May be that is what I need. Another culinary adventure. Table full of food from all over the world, conversations as varied as the food. Perfect therapy for weary soul.
