Fu-magazine cover and The cuisine page
Recently, I had a request from Fukui news paper (Fukui shimbun) agency to make an Indian curry dish. Come August, the japanese summer begins and for nearly one and half month the weather gets hot and humid. Interestingly, in this season the japanese favor spicy and hot flavors in contrast to their orthodox neutral flavored japanese delicacies. The logic behind this is eating hot and spicy food causes more sweating, which results in cooling the body. Anyway, I was surprised to get a call for introducing Indian spicy cuisine. The Indian dishes are generally conceived here as one of the most hot yet delicious. I am amazed about the popularity of Indian curries, so much so that when I introduce my country of origin, the obvious next question will be on Indian hot curries. Due to their much popularity, I was told by Fukui shimbun staff not to introduce curry but something else which still has hot spices as its constituents. After some deep thoughts, I planned to make a version of Alu parata having a mix of usual locally available spices like coriander, turmeric, chilli powder and cumin. Though my experience in making Alu parata is limited, to my surprise, on the D-day of my cuisine showcasing, the paratas turned out mouth-watering!!!
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