The trouble with India

When I first arrived in India, there were aspects that drove me to the end of my tether—the crowds and the music. I’m not referring to the Ravi Shanka sita, bita genre, but the Bolly, Kolly kind that belted out of radios at top volume with those high pitched female squealers. They were enough to drive me to toddy.

Aloo matar

No matter how long it’s been since my third visit to India, every time I prepare aloo matar, I remember the waiter who served us in a restaurant somewhere in Rajasthan.

Curry or starve

When I first went to India, western fast food hadn’t infiltrated its borders. Travellers either ate curry, or didn’t eat. I had a quick introduction into South Indian cuisine and wondered how I’d survived without the amazing flavours, even though my mouth burned.

a taste bud for singapore

At the end of 2018 I entered Singapore for the eighth time. One of the reasons I’d been back so many times was food. My mouth had watered at the thought of venturing into Komala Vilas again. I ate breakfast there every morning, but there was more to taste than just South Indian vegetarian food.

Return to Singapore’s Little India

Some how this area of Singapore always draws me back. The lively atmosphere at night and the colourful buildings by day are a plus, but the real reason is Komola Vilas.

A cool drink

As the days grow hotter, instead of India’s favourite drink, tea, I’m tempted by a yoghurt based lassi.

Tandoori

Tandoori was once a dish of the poor until the Moguls stumbled upon the unique flavour and turned it into one India’s most popular dishes.

Unfortunately, I never discovered its delight on my Indian visits, but once I reached East Africa, I soon learned what I’d missed.

A Taste of India Across the Sea

When I left India by ship from Mumbai, I cruised across the calm Arabian Sea to Mombasa on a week-long journey. Delighting in vegetarian curry on the trip, I thought it would be my last.

Pongal

I ate a Tamil Nadu breakfast while my eyes wandered over a menu painted on the wall above, deciding what to eat for breakfast the following morning.

A Dar es Salaam Tangy Taste

When I buy samosas in Canada, they come with tamarind chutney that is nothing compared with coconut chutney made with freshly grated coconut.

That’s what accompanied samosas I crunched in Dar es Salaam. The blend of lemon, chili and salt combined with freshly grated coconut and coriander, complemented samosas better than anything I’ve tasted since.