I can't say I have sophisticated tastes. It's not that I don't like nice food in general, but sometimes I just can't bring myself to agree with the general consensus of food connoisseurs. I don't care much for sushi, and I prefer chicken to the best steak. I am, however, always ready to try a different type of food ' after all, Swiss cheese on wheat bread gets a little old after awhile ' so that's why I grabbed a friend and went to the Star of India.
Stepping off Union St. on a rainy Sunday evening, we were welcomed by warm air, soft lighting and Eastern music. The light, wood-paneled walls were decorated with artwork, and baskets of faux flowers were suspended among the lazily spinning ceiling fans. A large mirror made the back wall. The server directed us to a booth where we sat under a row of awards that the restaurant had won over the years. The table was lovely, with the burgundy-colored napkins folded into graceful shapes and set lightly on the plates.
The menu had pages full of choices, from lamb to beef to vegetarian cuisine. I hardly knew where to begin. After much deliberation, I settled on chicken curry and ordered it moderately spiced. Served with long-grain rice, the curry was a golden-brown color and smelled delicious. I worried, though, that it might be too spicy, and the thought of spending the next week with a numb tongue was not exactly appealing. I kept my water glass handy, just in case.
My worries, however, were unjustified. The curry was slightly sweet and perfectly spiced. A very subtle hint of sour intensified the depth of the flavor. I am not particularly adept at describing food, but suffice it to say that I enjoyed the meal immensely.
After returning to my dorm, I wondered what it was that I had just eaten. What exactly is curry? I went to that nifty resource commonly known as the Internet to find out. According to About.com, what we usually call curry powder is actually a mixture of spices called garam masala. Indian cooking is varied, and there are many different recipes for this spicy mixture. It might include spices like cinnamon, cardamom, cloves, bay leaves, peppercorns, cumin leaves, and ginger. Often, a family has its own recipe for garam masala using different proportions of the ingredients, and that recipe is passed down through the generations.
While I don't always advocate following my example (don't leave your umbrella under your bed at home), here's a case where it probably won't hurt you. Trying a new food is relatively painless, especially if you end up liking it. It doesn't have to be Indian cuisine; it could be eggplant or a new breakfast sandwich at a fast food restaurant. The great thing is that the choices are almost limitless. If you're feeling particularly brave, cook something on your own. Don't let inexperience get in the way of experience.
Don't forget to drop me a line about what you've been doing or about what I ought to be doing. As long as it's mostly legal and isn't particularly likely to result in lynch mobs pursuing me, I'll always make an effort to try.
I'll even eat more sushi. I just can't promise that I'll like it.
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Natalie DeBruin
Star of IndiaG
