Envoys of Indian Cuisine

Hyderabadi

Some of the well-known Indian chefs in the U.S. dish out their styles, philosophies and creations. The result is a mouthwatering feast of food talk that also suggests that this cuisine is undergoing a revolution?thanks to fusion, as well as the finesse of its trendy ambassadors.

By MONICA BHIDE

“The Indian version of elevator music,” is how a candid American friend described the slow, melancholy background music of sitar, which was more often than not the standard fare in most cozy Indian restaurants in the country during the ´80s. And so, unimaginative operators and uninitiated Western ears reduced the revered sound of Indian classical music to trivial tedium. Unfortunately, it wasn’t much different when it came to Indian cuisine. The delectable royal feast of Maharajas of yesteryears was often reduced to a yawn by the sheer triteness of charred naans, brightly colored tandoori chicken and stale pappadams.

Describing the state of Indian cuisine in the U.S. so bleakly may be considered a bit harsh by some; but the truth is not far removed. Short of the exciting and promising developments and chefs on the cutting edge that are portrayed here, Indian cuisine until recently had not come into its own. In the legions of ethnic food, Indian had found itself lagging behind the more widely favored Chinese, Thai, Sushi, and even Middle Eastern. Occasional blips that have blessed Indian cuisine were random nuggets such as President Bill Clinton being quite a fan. More

from www.khabar.com

jyotirmoy

Some awsome food is being dished out in London by some very talented chefs. I think the over all perception of Indian food is undergoing a sea change & US is no exception except that its a new kid in the block.