In July, I went to Detroit to report a story on the food businesses at the heart of that city’s vibrant Arab community.
The story was important to me. I’d returned to the U.S. a few months earlier after nearly five years living in India, a country where Muslims—180 million of them, about 14 percent of the national population—are consistently treated as second-class citizens, more so since 2014 when the Hindu Nationalist party swept the country’s elections in the largest democratic event in history. I returned home in the midst of this hideous election to a climate of Islamophobia in the U.S. that was discomfiting in its familiarity. (more…)
If you’ve eaten at an Indian restaurant anywhere in the world, chances are you’ve mopped up a red slick of butter chicken with a folded wedge of naan. And yet that ubiquitous flatbread, like so much else that defines the cuisine of the subcontinent (potatoes, tomatoes, chilies, tea), is really a foreign dish, prepared using refined flour, which came across the Himalayas from central Asia in the twelfth century, along with Muslim settlers. Before that, North India’s unleavened wheat-based flatbreads—rotis, chapatis, and puris—would have been made from whole grains, while the rice-eating South elaborated its own distinct set of breads from batters of rice and lentils.
Like so much else in India, the bread traditions vary along a North-South/wheat-rice axis (with other grains like sorghum, millet, amaranth, and semolina making occasional appearances). But the staggering diversity of India’s breads also reflects a long history of trade and invasion, of cultural and culinary syncretism. It would be virtually impossible to capture the full diversity of India’s breads (though Saee Koranne-Khandekar makes an admirable attempt in her new book Crumbs!), or even to say what, in India, counts as bread. But here we’ve given it a go. I went about it like this: if it’s starchy and used as a utensil, it’s bread. (more…)
Even in the context of a huge and under-appreciated continent, La Paz, Bolivia’s high-altitude administrative capital, is something of an obscurity. Most travelers barely pass through for a stopover en route to the jewel-like mineral lakes, fuming volcanoes, and the lunar salt flats at Uyuni. All that is about to change.
Ignore what you’ve heard about the city’s lack of obvious attractions. Forget about the protests that used to regularly shut down the colonial center. And cast away all your doubts about the food: notoriously bland mountains of meat and potatoes, washed down with tepid coke or a passable lager called Paceña.
Thanks to an unprecedented period of political stability and peace (courtesy of the country’s first indigenous president, Evo Morales), improved infrastructure, and a bonafide culinary revolution spearheaded by the co-founder of Copenhagen’s Noma, La Paz is ready for its moment in the spotlight. (more…)