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Dishes of India

Raised by Indian immigrants, I was fed traditional Indian food daily. A way through any Indian’s heart is through their stomach because that is a very large part of what our culture is made of, our spices! What I find interesting about Indian food is that there is so much variety that you won’t particularly get bored of Indian food. Especially since India is divided into 29 states, with more than 300+ languages spoken. Each state would have their own language, culture, food, and clothing. But one thing that all states have similar in food is the spice level, which has reflected in my life as well. I prefer something that makes my tongue burn, rather than the instant gratification that you get from sweet food. Don’t get me wrong there are A LOT of sweets in India, but for me when I think of India, it is for the spices. Another big reason why the British had their eyes on India during the Imperialism time. 

For each occasion or mood I would prefer a different type of Indian food. To me there is so much variety, but I have specific time I would like to have some food. Having a sensitive stomach, my go to Indian meal would be something rice related, if it meant actual rice, or fermented rice batter that is eaten with some lentils. Personally, I find this to be my soul food, since it is very easy to eat and nutritious, but it is not something I would crave or eat when I want something I love. I find these types of foods to be more for a meal when you don’t want to spend money and want to eat healthy. When you want something extra tasty and spicy you would go for something like kebabs or a chicken dish that has all the Indian chaat masalas. 

A typical day eating Indian food could vary, but this was the food I would eat on a regular basis. 

Breakfast: Dosa with chutney and sambar

It is a soothing dish that you would start the morning with, with something that digests easily and is soothing. This is not the dish that you would likely eat in a very nontraditional Indian restaurant. If you were to get this in a restaurant you would be surprised by how big this item would be. Dosa is a South Indian dish which is similar to a crepe, but a larger and less sweeter version. Sometimes people also put more spices or potatoes inside the dosa in order to enhance the taste. It is made of fermented batter of rice and lentils. It has a very plain taste, but it is made to be eaten with some sort of curry or sauce so that it would not be dry. It is a different type of bread or tortilla, you can think of it like that. The chutney is the sauce/ condiment that it can be served with, made with Indian herbs, spices, vegetables, and even fruits all grinded together to make a paste. What is unique is the way it can vary from sweet to spicy chutneys. The most popular ingredients being coconut, mint, or even tomatoes. That would add flavor and texture to the dish.  

In the US there is not as much access to the spices and the freshness as the ingredients have in India, so usually the chutneys end up being less flavorful or even watered down here. It usually isn’t very common to find any non Indians making this dish.

Lunch: Basmati Rice with Dal or Sambar

In India, I find that lunch is the least heaviest and the easiest to eat, something that is more liquidy. As the class system is largely a part of Indian culture, we find that everyone eats different things, except this dish which is the most common among the population. It is basically lentil soup that is made of multiple lentils like urad, mung, or chana dal mixed with some aromatic spices like jeera (cumin), turmeric, and coriander powder. The dal is cooked as a curry in a pressure cooker being boiled, until it becomes soft and mushy. The dal and rice which are cooked separately but mixed together when eating, then added with butter for more nutrition. Overall dal is a dish that gives a lot of protein, which is one of the reasons why I believe I am very strong, as I ate this every day in primary school. To add more flavor people eat it with sauteed vegetables or pickles which is the Indian version of kimchi, but spicier and with many fruits/ vegetables. I personally ate my dal with fried onions to add something dry on the side, due the soupy content. This dish is often served in South Indian weddings on a banana leaf and eaten with your bare hands, this is the part most people wait for during the ceremony. This diversity in regional cuisines is a testament to the richness and complexity of Indian culture.

Dinner: Chicken/ Mutton Biryani with chicken lollipop/ kebab

My absolute favorite meal is always the dinner because that is when the flavors of India really shine because you usually would have it with your friends or go out to have the very unhealthy or high cholesterol kind of food. For me the highlight is the Biryani, which is long grain rice, but mixed with spices, and some sort of meat/ fish. The rice is first boiled then cooked with spices like cardamom, cinnamon, and bay leaves. The meat is cooked separately and then layered with cooked rice, by slowly cooking them together it results in a fragrant and flavorful dish. Biryani is eaten with raita which is yogurt mixed with vegetables, green chilies, and salt/ sugar. The best part for me is the chicken appetizer which can be chicken lollipop, chicken kebab, or even the chicken 65. It is basically chicken wings with LOTS of spice that is fried or even deep fried. This is normally what you would have as a treat on the weekends or special occasions, not served regularly in our meals. 

In the US when you are having these items it mostly can be a miss because there is not much spices that are used so that it would fit the white population's preferences usually, so you wouldn’t get the actual spice unless you go to the hidden Indian markets in the US. 

Isha Nair

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El Plato de Mexico

The red, white, and green flag with an eagle that waves everywhere in the neighboring country from the United States. The country that has bandas made up of men who play different instruments, like violin and guitars, to create lively music for anyone walking along the streets. The same streets that carry the most delicious, savory foods from small vendors, decorated with streamers and lights to attract your attention. Mexico, known for many things, but the food? Unforgettable. The food that is as colorful and bright as the country it originated from.

Breakfast: Conchas & Atole

Everyday in my household was full of excitement and suspense. We had so many options regarding the meals that our days would be filled with. If you have a sweet tooth you’re in luck. There are conchas or any assortment of pan dulce, which is known as sweet bread to start off your day. Conchas specifically, have a seashell pattern made up of sweet sugar dough that are flavored as chocolate, vanilla or strawberry, and it sits upon the bread roll that isn’t flavored to balance out the sweetness. Usually found at a local panaderia, where ingredients for Atole can also be found. A traditional drink made up of masa harina, usually flavored with vanilla, you enjoy this drink served warm in your jarrito, as company for your concha. Many think, “Huh sounds pretty easy,” right? You would think it’s difficult to mess things up, but sadly, I have been let down on occasions. Maybe because I grew up in a large family, who all immigrated from Mexico and are amazing cooks, might I add, can explain why I am picky with dishes. But I can’t help it! I have tasted rather strange Atoles, where chunks were left from the lack of mixing till completion, or overpowering sweetness. A lot of people might not have tried Atole, but I can tell you it’s NOT supposed to taste like that, so now you know what to watch out for. 

Dinner: Chile Rellenos

Mexican dinners are my favorite part of my culture. With the constant laughing and smiles you share with your family, it is a bonus to share an amazing meal with them. There are far too many to choose a favorite, as my fellow Mexican cuisine lovers know, but the one that always amazes me is Chile Rellenos. After gathering up your kitchen assistants, it is time to start cooking. We start off with poblano peppers grilled on the stovetop using an open flame, removing the blackened skin that is beginning to chip off. Tasting this dish in the states, I can easily tell when the pepper is not cooked over an open flame, making it tough or rubbery. Taking away the spotlight from the main star of the dish. Now softened, you cut open the pepper to create an opening, large enough to scoop out the seeds making room for that stick of cheese of your choice. You can get creative with it! Your taste buds are the boss here. With the cheese cozy inside the pepper, we create the best part; yes I am biased. In a bowl you begin to prepare the egg batter, placing in only egg whites and mixing for 3-5 minutes until a big fluffy cloud is formed. Usually while we wait, we dance along to the music my uncles are blasting; it’s always a party with my family! Still mixing, you add in the egg yolks individually, transforming the once white cloud into a yellow one. Coating the pepper with the batter, you place it into the frying oil, until all sides are golden brown. Whether soaked in salsa or with it on the side it doesn’t matter! It is delicious.

Dessert: Arroz Con Leche

To start your day with sweets and end with it, is kind of a Mexican favorite. Very famous for its amazing sweetness is Arroz Con Leche. A core childhood memory is tied with this dish. I would beg my mom to cook this late night dessert, while curled up watching a movie with my family. I watched in awe, memorizing every step so one day, I would be able to replicate the recipe. She pulls out a pot filled halfway with water and pouring rice in as well. To flavor the rice, you add in a cinnamon stick or two and place on the lid. Wait till it comes to a boil and the rice is tender. Removing the excess water, you add in evaporated milk, condensed milk and whole milk. This is not a lactose intolerant friendly dish, sorry! The stirring begins, until it’s a thick consistency, and boom it's ready. This very quick and easy dessert will always bring a smile to your face and tummy.

Creating savory specialities is something that you can always count on Mexico for.

Janet Avila

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Authentic Vietnamese Food? Here are the facts.

You know, eating the same type of food everyday would be really boring, so why don’t you try out a traditional 3-course Vietnamese cuisine? Well, I am just like you, I have eaten the same local Vietnamese food everyday for at least 15 years, but this helps me create the best breakfast lunch dinner course if you really want to try the authentic Vietnamese food experience. Unlike those restaurants in the States that serve the incorrect phở, I know what real phở is like.

Cơm Tấm (Breakfast)

You have probably seen or heard about this dish when you go to any Vietnamese restaurant under the rice section because it is an iconic staple to Vietnamese cuisine. Honestly, the cơm tấm I tried here are shockingly flavorful, every restaurant has a unique taste. 

The deciding factor for this dish is the fish sauce, there aren't really “rules” that dictate the correctness of the sauce, it’s whatever floats your boat. Thanks to this, you sometimes might taste a bit of acidity from the citrus they put in, or a mild sour taste from lemon that melts. For me though, the best fish sauce is the one without acidity but with a little sour taste because it really compliments the main course that accompanies it. 

The problem starts with the rice. About half of the US-Vietnamese restaurants I visited used normal rice which diminishes the taste. You must use broken rice grains, it literally derives from its name, the word “tấm” means broken rice. Why does it matter? Cooked rice becomes mushy when they come in contact with water, in this case fish sauce, which becomes a problem for eaters who prefer more sauce on the rice. Broken rice nullifies this problem because they still have that rice chewiness while being able to sustain a large amount of liquid and still maintain the texture. A cool tip to identify broken rice you can do is try putting the fish sauce on a scoop of rice, scramble it a bit, and see if it gets mushy or not. 

Last but not least, the main course of cơm tấm is the entrée on the side, whether they are sườn(grilled rib), chả(Vietnamese omelet), or bì(thin strands of cooked pork). They perfectly capture the juiciness from the ribs, the exploding mixture of flavor with a touch of creativity from the omelet or the thickness from the pork. I felt surprised they did it so perfectly, which put a smile on my face.

Phở (Lunch)

The classic meal that you’ve probably heard of when you think of Vietnamese food, the staple of all Vietnamese culture and also the meal that was heavily changed due to American culture which is widely known as Phở.

There are Three main components make up the phở we know, the noodles, the broth, and the meat. On a rating scale, I’d rate American-Vietnamese broth an 8/10, the noodles a 1/10, and the meat a 7/10.

Weirdly, out of all of the phở restaurants I’ve been to in California, zero restaurants served the correct type of noodles. The noodles that every store uses are called bún gạo (vermicelli), which is not bánh phở (phở noodle). For comparison, bún gạo is around 3 times thinner than bánh phở which tastes unconventional if you have eaten authentic phở. This error is so bad that if you ever go to Vietnam and told the locals that bún gạo is phở noodle, you would probably get a confused and angry crowd. After all, bún gạo is used in another dish which is also another staple of Vietnam.

I can’t criticize much with the broth and meat because they taste authentic to me probably thanks to how there are many different recipes that each restaurant perfected. However, if you want to know if you are eating the correct broth, taste if there is beef flavor, or check if the texture of the soup is dense. 

Overall, phở is such an iconic meal that I don’t any restaurant can mess up considering the popularity and tutorials on how to make them online.

Traditional Meal (Dinner)

Dinner in Asia differs greatly from each other because it is when families unite from a hard day of work to share dishes with each other. Therefore, the dishes are usually cooked by their family with a lot of care and love. Hence, there is a variety of meals that are served on the family table.

The first dish I’d recommend trying is bánh xèo, it is like crepes filled with proteins and vegetables that are fulfilling. The wrapper of the protein is made of rice flour which is specially made and cooked until it turns golden, giving it a crunchy texture. The fillings vary, from beef, pork, chicken, or seafood. After, you can dip the entire bánh xèo into nước mắm(fish sauce) which helps you consume the crepes. 

Secondly, I recommend trying out the bún thịt nướng. If you remember earlier, the bún gạo that is used by Americans in place of phở is actually another dish on its own. Think of Bún thịt nướng as phở without the broth but instead glazed with nước mắm. This version of phở is more chewy and sour, but it greatly complements the entrée which is usually thịt nướng(grilled meat). 

Last but not least, you can never go wrong with a traditional Asian rice dinner. Rice, soup, vegetables, and meat are what are usually present on a family’s table. Instead of miso soup from Japan, we have a soup made from vegetables and fruits like canh chua(from tomatoes), canh củ sen(from lotus roots), canh bí(from pumpkin or winter melon) or canh cải(from lettuce variants).

There are also many meat options but they are well known because they were inspired by foreign cultures such as steaks and barbecue items. You can probably make what you think goes well with rice (which to be honest, anything) and you are good.

Jasper Ha