A Quote by Maneet Chauhan
Indian spices can find a place in any cuisine. It's just a matter of opening your mind and palate to new flavors.
Related Quotes
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.
All of these concoctions that we think are Mexican, are in no way reflective of the deep, incredibly old, complex and sophisticated deep regional cuisine of Mexico. Or the new modern Mexican cuisine, which has really been exploding over the last few years. I think we just have a completely misrepresented view of how good, how complex these flavors are. I think we could learn a lot more. It's a great cuisine that's really moving forward, faster than any other.
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.
Ethiopia was one place that just blew me away. How many spices they used in their cuisine. Incredible. Theres a spice mix called berbere that Id never tasted before.
Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.
Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.
You can grow grapes in almost any part of the world. You just have to develop your palate enough to realize wine is an expression of the place where you make it. You don't have to take over the world; just be an artist and express your area.
There are three types of palate. There's the palate that can't taste anything, there's the normal palate, and there's the Super Palate. I don't think I've got a Super Palate, but it's pretty good.
A holiday vacation can mean sampling all kinds of new cuisine - whether it's Uncle Joe's award-winning chili or the exotic flavors of Nepal. If your little ones are fussy, be sure to ease mealtime hassles by bringing along a supply of the familiar foods they're accustomed to rejecting at home.
Really, truly, try to figure out what your palate is all about. If you've determined that you don't like dirty old stinky wine - old-world flavors - you probably like new-world fruit bombs. Stick to Shirazes and California Cabernets or Zinfandels.
What you get is the opening of your mind. I'm not preaching any new religion; I'm ritualizing everyday activities. You drink the water. You count the rice. You sit in Crystal Cave. You lie in Levitation Chamber. You push yourself to a new level.
It's fun to pick a cuisine and say I'm going to research Ethiopian food, and see what it's all about. You find that there are a lot of similarities in cuisines from around the world and a lot of similar flavors.
I'm encouraged because you pick up any food magazine and there's two or three recipes involving Indian spices.
Persian cuisine is, above all, about balance - of tastes and flavors, textures and temperatures. In every meal, even on every plate, you'll find both sweet and sour, soft and crunchy, cooked and raw, hot and cold.
Meditation is the emptying of the mind of all the things that the mind has put together. If you do that -perhaps you won't, but it doesn't matter, just listen to this- you will find that there is an extraordinary space in the mind, and that space is freedom. So you must demand freedom at the very beginning, and not just wait, hoping to have it at the end. You must seek out the significance of freedom in your work, in your relationships, in everything that you do. Then you will find that meditation is creation.
Indian food beats everything else, in my book. The kinds of cuisine our country offers is just amazing. Every single dish has a variation depending on what region you go to, and that excites me the most about Indian food.
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