Staples Part II (India Edition)

Staples in my kitchen in India (compared to my list from Japan and Mexico):

• Basmati rice

• Paneer

• Prepared sambar and curry sauces

• Dosa/idli batter (life changing!) 

• Mango chutney

• Coconut oil

• Cucumbers

• String beans and cauliflower

• Unbelievably sweet fresh mangoes (especially Alphonsos)

• Eggs

• Coffee

We have now taken a cooking class in each country we’ve visited, something I’m committed to do for each stop of our travels. My takeaway from the wonderful class we took with Mahima is that Indian food is SUPER complex. There are so many steps, so many spices, so many sauces, so many pickles, so many breads… all traditionally prepared from scratch. I know this is not how people cook for a typical workday meal, but the traditional homecooking is so flavorful because of this amazing array of ingredients that must be infused into the dishes in incredibly, loving sophisticated ways. 

And oh my goodness do I love grocery shopping while we travel. Hypermarket at Lulu Mall was an experience like no other - every imaginable prepared food, Indian sweet, butcher shop, fresh bakery and aisles upon aisles of unfamiliar fruits and vegetables.