About Manjeet Bhatia
I was born and raised in New Delhi, India, came to America after getting married, raised 2 beautiful young ladies, worked for Nabisco as a sales analyst and here I am, at the age of 59, following my passion and dream – taking Indian cuisine beyond curry.
Since I have lived in America, I have often been asked the question, “Where are you from?” and the minute I say, “From India” I hear either “Oh! I love curry” or “I hate the smell of curry.” I will often tell people, strangers and friends, “Indian food is not about curry; there is no curry in Indian cuisine,” and they are surprised.
India has been known for its cuisine worldwide for thousands of years. Now, you’ll know what all the fuss is about.
Note from Manjeet
Everyone has a passion of some sort; mine has always been food and cooking.
My passion for cooking is my pride and joy. At the end of the day we all share the same love and spirit of food and hospitality.
Touch of India Spice comes from all these influences and experiences. Over the years I have experimented in my kitchen and found an ease in Indian cooking. Touch of India Spice and my fusion cooking is a simple solution to fine Indian cuisine for novice and professional cooks.
We thank you for visiting our site and hope you enjoy your stay.
The Role of Curry
Worldwide Indian cuisine is associated almost exclusively with curry. Through the ages, Indian cuisine has mystified and mesmerized the world with its intricate flavors and aromatic spices. Somewhere along the line, the cuisine became identified only with curry and lost its true identity as being far more than that one concept. Indians associate the word curry with gravy or sauce. To Indians, curry is tari or rasa, meaning something liquid or soupy.
Curry or kari, is also a plant whose leaves in some parts of India are used fresh, dried or powdered. Curry powder is not found in the kitchens of India. The famous curry powder in the West, now associated with Indian cooking, was developed by the British during their colonial rule of India as a means of approximating the taste of Indian cuisine. Alas, it is a poor substitute.
A Bit of History
A brief look at the Indian subcontinent reveals a 5000-year-old history of a civilization that is united by its diversity. India is a fusion of many cultures, tribes, traders and immigrants. As a result, Indian cuisine became diverse. Today we need to take that unity in diversity globally. After all, at the end of the day, we are all united by one common thing – food.
The Role of Spices
Today, around the globe, a variety of spices is easily available. There is no doubt Indians were the first to master the art of using spices. Spices bring exploding flavors and taste to any cuisine, but the secret lies in how to use them. That comes with interest and experimentation.
Spices and herbs are the perfumes of cooking; they should be used with delicacy, in layers, to bring taste and aroma to food. Anyone can use spices. The key is how, when and where to use them. Taste and creativity go hand in hand. For example, you can create many dishes just with cumin, but there are people who do not have a taste for cumin. You might love cilantro, but some people do not. Feel free to experiment with how, when and where to use spices to suit your own taste and create wonderful flavors.