More than three-quarters of Americans report they enjoy eating ethnic food when dining out. The problem is, they say, finding authentic fare. But what many forget is all ethnic cuisine is really a fusion of the indigenous foods of a place with those of the traders and invaders who have passed through. Each group of outsiders brings new crops to a region and different ways to use the local ones. Traditional cooking methods are modified to accommodate newly acquired utensils and techniques, while commercially made foods eventually replace homemade. Being open to new flavors and “food fusions” is a perfect way to celebrate National Ethnic Foods Month this September.
Best Ethnic Foods - Indian
Influences: Hindu, Jain and Islamic beliefs, Britain, Portugal, Turkey, Mongolia, Malaysia, Singapore
Classic Dishes: Samosa (fried savory turnover) Paneer (cottage cheese), Daal (lentils), Biryani (seasoned rice with vegetables and/or meat), Curry (blend of spices), Vindaloo (hot & tangy curry dish), Masala (dry spice mixture or paste), Tikka (marinated chunks of meat grilled on skewers), Chapati (flatbread), Naan (leavened flatbread), Parantha (pan-fried flatbread), Dosa (rice pancakes)
Notable Flavors: Chili pepper, Black mustard seed, Cardamom, Cumin, Turmeric, Ginger, Coriander, Garlic