Archives for March 2010
Let Them Eat Naan
17 March 2010 | Uncategorized | No Responses
Bread is one of the world’s most common staple foods. But beyond just having nutritional value, its significance expands to social, religious and political arenas as well. In order to see how important bread is to our culture, just think of all of the everyday phrases in which it appears: revolutionary inventions are often referred to as “the greatest thing since sliced bread,” one who provides for his or her family is a “breadwinner,” and money is often referred to as “bread” or “dough.” In India, it is said that life’s basic necessities are “roti, kapra aur makan”–bread, cloth and house.
For such a simple food, bread comes in a remarkable number of varieties. Most nations of the world have their own unique form (or forms) of bread, owing to cultural and geographic diversity. In India, bread can take many different forms, the most common being flatbreads and crepe-style breads. In the northern part of the country, bread is generally made up of a simple mixture of milled flour and water. One of the most popular of these is naan, which takes its name from the Persian word for bread. While it is most often associated with Indian cuisine, naan is actually common all over South-Asia and the Middle East. Similar in appearance to pita bread, naan is cooked in a tandoor, the oven that gives tandoori cooking its name. It is served hot, either plain or brushed with ghee or butter. It can also be used to scoop up other foods.
Roti is a similar type of bread, although unlike naan, it is unleavened, and instead of a tandoor it is cooked on an iron griddle called a tawa. Roti is generally served with curries or vegetables, often actually serving as a carrier for these dishes.
Another type of Indian bread is paratha, Hindi for “layers of flour.” Also cooked on a tawa, paratha is often stuffed, with either vegetables or meat. In India, it is a popular choice for breakfast, served with yogurt and pickles.
Papadum crisps, as the name indicates, are crispy Indian flatbreads. These thin “crackers” make a great snack on their own or can be the perfect crunchy accompaniment to a meal. In northern India, they are usually made from lentils. As many businesses run by women produce papadum, this type of bread has become representative of the empowerment of women in India.
Bombay Spice offers all of these different types of bread, and our nutritious versions are prepared without butter or ghee. Try our popular garlic naan with your next meal, or perhaps a paratha stuffed with potatoes and peas and topped with our deliciously tangy raita yogurt sauce–or try a side of papadum crisps and reflect on bread’s remarkable ability to convey meaningful aspects of a culture despite its simplicity.
Spotlight on Spice: Ginger
8 March 2010 | Uncategorized | No Responses
Known in ancient India as the “universal medicine,” ginger boasts over 25 antioxidants, a variety of medicinal and culinary uses, and a rich history. Most commonly known for its powers as a digestive aid, it can also help treat nausea and morning sickness, aid with chemotherapy, improve circulation, and relieve pain and reduce inflammation associated with arthritis, rheumatism and muscle spasms. In India, ginger is applied as a paste to the forehead to relieve headaches and consumed to treat the common cold. Ginger is also referred to in the Kama Sutra as a powerful aphrodisiac. And in case all of that isn’t enough, ginger tastes great too! It has a strong, sweet, woodsy aroma and a pungent, spicy taste. Ginger comes in many forms–it can be fresh or dried, sliced, minced, crystallized, preserved, candied or pickled. We use fresh ginger at Bombay Spice in many of our dishes. Most of our curries contain ginger, as do our seekh kebab skewers, among many others.
The name ginger comes from the Sanskrit phrase srngaveram, meaning “body of a horn,” because of the antler-like appearance of fresh ginger root. Native to India and China, ginger is one of the oldest medicinal spices, mentioned in the writings of Confucius as well as in the Koran. In Western Europe, it has been used since the 9th century, and could once be found on every English table alongside salt and pepper. In medieval times, it was used to ward off the plague. In 19th century English pubs, barkeepers set out containers of ground ginger, for patrons to sprinkle into their beer–hence ginger ale. Highly regarded for its medicinal properties, ginger was an important article of trade from India to the Roman empire 2000 years ago, continuing even after the empire’s fall, with trade being controlled by Arab merchants. Ginger’s popularity peaked in the 13th and 14th centuries in England, where one pound of ginger was equivalent to the cost of a sheep.
Lucky for you, the price of ginger has decreased drastically since those times (or perhaps the price of sheep has increased). But either way, Bombay Spice offers a variety of delicious, healthy and affordable dishes that showcase ginger’s spicy-sweet flavor. Come in soon and give it a try–our new Bombay Platter offers a great way to find your favorite ginger-spiced fare–try small portions of any five entrées along with basmati rice, raita sauce and a papadum crisp for just $15!
Bura Na Mano, Holi Hai! Don’t Mind, It’s Holi!
1 March 2010 | Events, Indian Culture | No Responses
Spring has always been a time for celebration. Flowers begin to bloom, birds sing joyful songs, and harsh weather makes way for warm, brilliant sunshine. Across cultures, various customs exist for commemorating this jubilant season, but no one seems to do it better than India. To honor the triumph of good over evil and the advent of Spring harvest, the entire country throws a party like no other, lasting three days and culminating in a boisterous and colorful climax. There are many different versions of the story of the origin of Holi, also known as the Indian Festival of Color, but everyone can agree on one thing: this is a time to lose inhibitions, mend relationships, and celebrate life. On the third and most well-known day of Holi, everyone–young and old, men and women–visits the homes of their friends, family and neighbors, sharing sweets and throwing colored water and powder into the air and on each others’ faces and bodies. On this day, the streets are filled with music, dancing, laughter and, most importantly, color. Social norms are relaxed as festival participants proclaim “bura na mano, Holi hai!”–Hindi for “don’t mind, it’s Holi!”
Next week, March 1st through 5th, Bombay Spice will be offering you a chance to get in on some of the Holi fun! Our new Bombay Platter, a sampler plate including five small portions of our favorite entrées, a choice of brown or basmati rice, a papadum crisp and raita sauce, is just $12 for that week only. Indian beers will be $5 for 22 oz. and lassi, a traditional Indian yogurt smoothie, will be just $2 each, in a rainbow of Holi-ready flavors (choose from plain, mango or strawberry).
If you’re really feeling the Holi spirit, we will be providing some colors of our own for you to leave your mark at Bombay Spice! For inspiration, check out these fantastic Holi pictures from the Boston Globe.
Chef Sunil’s Lassi Recipe
1 March 2010 | Recipe, Uncategorized | No Responses
Lassi is a popular and traditional yogurt-based drink in India. It comes in a variety of flavors, and can be sweet or salty. It can be made with or without fruit. Common flavors include mango, strawberry, rosewater, lemon and saffron. Learn how to make lassi yourself with this easy recipe from Chef Sunil and experiment to see which variety you like best!
Makes 6 glasses
Ingredients:
3 cups milk (whole)
2 cups yogurt
1 cup sugar (adjust according to taste)
1 tablespoon rose water
1/2 cup ice
Blend all ingredients together and enjoy. For variety, add any fruit of your choice.