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A Culinary Tour Around the World: India
 India to me has always been a land of mystery and contradiction. It is inviting and at once terrifying by the share dint of its population. It is beautiful (the taj mahal) and ugly (Slumdog). It is somber. It is fun (Bollywood). Its people are beautifully-garbed, mild-natured and speak English with a lovely accent...but they have funny names. It is steeped in tradition, caste systems and a culture so foreign to the U.S.; yet modernized and educated enough for U.S. companies to outsource jobs there. And, according to Wikipedia, while it is the 12th largest economy and the 4th largest in purchasing power, it still suffers from extremely high levels of poverty, illiteracy and malnutrition. Yes, it really is a land of contradictions and I chose (respectfully) to concentrate on the fun side of India. Getting Ready for the Dinner First stop was the India Bazaar in West Palm Beach where Katie, my friend visiting from NY and my appointed sous chef for the dinner, and I went to shop for ingredients and to ogle products.  Strange looking produce flanks Thumbelina-sized eggplants.  "Thums Up" coca-cola and a copper water pot. Oh, what the hell? Let's Have Fun and "Dress Up" I remembered our first stop in Norway when Crispy Cook showed up wearing a viking hat and I got such a kick out of it. So, momentarily infatuated by the beautiful fabrics, jewels and make-up of the Indian women, I said..(see above). I couldn't help but to go deeper into the culture and 'dress up' for dinner. I also went deep into my scarf and jewelry drawers and found the perfect accessories for my dinner guests. [Along with Katie, I'd invited my sister, Mary, and her husband, Nick.]  Now, Nick is a man's man who sat with a scotch and watched. So, no dress-up, no photo... but I imagine, he could have looked like this. (hee-hee)  Apki Lambi Umar Ke Liye ('cheers' in Hindi) The dinner bell has rung and we're ready to serve a mainly vegetarian and fragrantly-spiced dinner. Puffed & Stuffed Parathas (onion, cauliflower, lentil) with dal makhani (a lentil chili dip), tamarind chutney, and baked shrimps.  Cholay (curried chickpeas), Palek Paneer, and Basmati Rice  We ended dinner with a traditional dessert (or so we were told when we bought it in the Indian bazaar) of Desi Rasmalai -- sweet dumplings with pistachios in rose water.  To say I had fun in India is an under-statement. My kitchen is a bouquet of fragrant spices, we had a great meal and a few laughs. I salute the country of India for inspiring such a good time. I can't wait to see what my travelmates do. Round-Up: March 11. Next Stop: Mongolia on or before March 16. Round-up March 18.  related searches : Culinary
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