A Quote by Joe Perry
I love Indian food - it's my favourite cuisine. I love the mixture of spices and the subtle flavours. It's really erotic; the spices are so sensuous.
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Regular readers will know that curries are my favourite thing, and I wanted to go back to the start and really research the history and philosophy of Indian cuisine, rather than just toasting spices, slow-cooking onions. I was hungry to understand this food that I love so much.
I have a great love for cuisine, so I'm always interested in local food, and there are so many interesting dishes, spices and ingredients in India.
I have a great love for cuisine, so Im always interested in local food, and there are so many interesting dishes, spices and ingredients in India.
When I stopped eating meat, I fell in love with East Indian food - there's so much selection, and they use the most beautiful spices.
I'm always cooking big veggie curries for friends with tons of spices, coconut milk, chilli - I'll saute potatoes in the spices, then cook them with all the flavours and stir in some chickpeas and spinach at the end before serving it on a bed of sesame brown rice. It's easy to do and tastes amazing!
Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.
Indian spices can find a place in any cuisine. It's just a matter of opening your mind and palate to new flavors.
I simplify the spices. I'm the same way as everybody else: if I look at a recipe and there's ten spices in it, I'm going to have to think long and hard about when I'm going to be able to make that... so I try to simplify the spices to three or four.
Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses.
I'm encouraged because you pick up any food magazine and there's two or three recipes involving Indian spices.
Before I turned vegetarian, I used to often cook seafood or my favourite breakfast of eggs and bacon. Now, I love making pulao or rice with lots of spices and vegetables.
Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.
I love the food in Thailand because of the exotic spices they use. Their style of cooking is unique to their culture and always amazing.
Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I'm taking with me when I go.
I like all kinds of food, but if I had to choose a favourite Indian cuisine, it would absolutely be Bengali! I love things like masoor dal with begun bhaja - or any type of bhaja, really - machher jhol, bhapa chingri. And how can you beat gorom, gorom rosogolla?
I'd say, for me, it's cooking that gives me a space beyond music. I love food. And somehow, music and food go together so well. Cooking is very therapeutic. That preparation, the fragrance of spices, the wafting aromas - it just sweeps aside my depression, tiredness and name what you may.
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