12 Things You Didn’t Know About Tulsi

What strikes you on entering Tulsi is the sheer lightness of being – floating white shamianas, basil green accents and mirrored walls. It’s not your traditional Indian restaurant with the elephants, silk curtains and ornate touches – this is India dealt out with a showering can rather than a shovel, and the food is just as subtle, with a melange of regional dishes and a touch of fusion.

What can be more soul-satisfying than legumes and lentils slow-cooked to creamy perfection, with a touch of Indian spices? In ‘The Indian Slow cooker’ Anupy Singla shares 50 healthy authentic recipes passed down in her family and which work well for busy lifestyles.

In a time of Tweets, frenetic commutes and mountains of stress, imagine slooow cooking, food which cooks itself, slowly, deliberately throughout the day while you’re out earning a living or are just immersed in the latest best-seller. It’s almost like having one of the legendary ‘bhaiyas’ of India doing your cooking for you, and quite welcome in the US.

“This is one of our most beloved family dishes. It is very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined” – Madhur Jaffrey.

Warning: Do NOT Separate an Indian from his Onions! It’s the one ingredient that no self-respecting desi cook would want to be without; whether you are whipping up a Mughal feast or a poor man’s meal – onions are absolutely necessary. In fact, a shortage of onions can cause a near revolution in India!

Last call – the Thanksgiving countdown has begun! But what if you’re a klutz in the kitchen and would rather not be performing stomach surgery on a turkey? What if you’re tired of the traditional turkey taste and are yearning for some spice and fire in your bland holiday meal? The Indian culinary elves are at your service with Thanksgiving dining and takeout options.

For fans of Indian cooking, what can be better than Madhur Jaffrey? – Madhur Jaffrey simplified! The noted cookbook writer, who has won the James Beard Award six times, has taught countless women – and men – how to cook. Now she’s set off on a very 21st century mission: Saving time in a hectic world. These recipes retain the classic touch without the classic toil of gourmet Indian food.

Diwali in America is all about innovation and creating new traditions and each family follows its past rituals but also adds in new ones. Indeed, Floyd Cardoz, the celebrated chef of Tabla in Manhattan, is a Catholic married to Barkha, a Hindu, and is an avid celebrator of Diwali.
“Even though Floyd and I come from different religious backgrounds, our kids are lucky and blessed to be able to celebrate both holidays,” says Barkha. “They absolutely love Diwali – we do Lakshmi puja in the evening and then it’s followed by the food that is a tradition from when I was a little girl – Pooris with aloo rassa, makhani dal, a paneer dish, gobi sabji, lots of mithai and then the all time favorite – sabudana kheer.”
(Barkha Cardoz with extended family at the Diwali table)

Diwali tradition mandates you indulge in the richest of mithais and halwas during the festivities – laddoos, chumchums and burfi – amongst a myriad of classic sweets. To that list you can now add Diwali truffles – with a traditional Indian twist!

Ten years down, who knows what we’ll find. Dosas being served in American schools and college campuses? Dosas in vending machines? Dosas-to-Go at fast food outlets?