Is all cuisine fusion? I am not talking about new-age cooking of combining strange ingredients and calling it food. I am talking here about how a cuisine grows and becomes the sign of a culture. What really is fusion? I would LOVE your comments on this article that appeared in the Times of India over the weekend – click here to read.
Excerpt – "A couple of years ago, at the French Embassy in Washington DC, I mentioned garlic being used in an Indian fish curry that my mother had taught me how to make. An older Indian lady was very upset and said she had never heard of garlic being used in that dish. I was really taken aback; I tried to talk to her but no amount of explanation on my part would convince her. It wasn’t the only time when the authenticity of a dish I prepared was questioned. In college, I once cooked an Indian dinner for a group of international friends and the dessert was custard and jelly. One of the guests wondered why I couldn’t have found something more Indian and then conceded that this dish that I learnt at my grandmother’s knee was something the British must have left behind."