T he misconceptions about Indian cuisine in the USA are legion. It is not always fiery hot, although it can be. It isn't all curries. In fact, it isn't one cuisine, it is so many different and exciting ingredients and methods, so much like our own regional diffeences. Since the USA discovered flavor (around 1982) until this moment, Indian cuisine has lagged behind other equally flavorful offerings from Asian and latin America. I hope this blog will help spped up the change in perception that has already begun.

Original Melting Pot Indian cuisine has been a thing since long before Columbus came to the West Indies. Through religion, conquest and regional assets, the dishes we treasure and strive to emulate have come into being. Vindaloo ( along with the introduction of chilis and potatoes) from the Portuguese, Naan and Koftas from the Middle East. Add the Dutch, French, and British occupations, which changed the flavors and methods of cooking, and you start to see that Indian cuisine needs some exploration and immersion to create any understanding and appreciation.

As we go along, I will be exploring many different areas of the country by their cuisine. I'm not a chef, not a traveler or a restaurauteur. But I've had well over 30 years to find out how varied and beautiful the cuisine of the subcontinent can be and i've done it be dining at the best and the worst, the newest and the venerable. I've watched and spoken with and have been yelled at by a lot of chefs and restaurant owners and I've learned a few things. Time to share.

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I'm just going to mention a few of the many dishes that I will be presenting along with my musings on restaurants, quality ingredients and kitchen utentensils, traditions and anything else that comes to mind. I hope to be informative and to create interest in a cuisine that continues to intrigue and delight me after so many years. I hope you will join me. Oh, yeah, the dishes: Butter Chicken, Korma, Saag, Biryani, Bhindi, Momos. There you go.