THE ILIKE TIMES

FUSION CONFUSION!!!

Ever wondered what it would feel like to dig into a Bolognaise Biryani?? Gone are the days where eating out meant going to the local restaurant and ordering the stereotyped Butter chicken. Though one may love that as much as the next person but it is sometimes just too heavy. They are now bold enough to try out the various gastronomical inventions done by our budding chefs. Fusion food is a genre that has now seeped into the Indian taste buds. Fusion food mainly implies the mélange of ingredients from different cuisines to form a unique exotic dish. You name it and its on your plate. Right from starters to dessert Indian food now spells “continental” in a modern yet contemporary way.

For starters (pun intended) the Mexican nachos instead of being dipped in guacamole are now dunked into an Indianised (read with masala) tomato salsa. Manchurian with coriander, Punjabi enchiladas, and Japanese “tempura” bhajias are some dishes that you may come across. Traditional dishes like lasagna and duck also now come in a hybrid version. This is an experiment of sorts for the chef who are on the lookout for constant improvement through innovation. These culinary “experiments” have lead to some very interesting findings. One can find something as mundane as a samosa alongside a confit on one’s plate, thanks to the fusion food concept.

Very “Indian” ingredients such as mango, kokum, coconut and the innumerable spices are married alongside continental cuts of meat such as lamb racks, venison, and duck to come up with tantalizing dishes. Miniature papads, dainty pieces of naan, tandoori roti and lemon rice along with the casseroles, cutlets and fillets is fusion at its best. The art of fusion food lies in mixing lesser known ingredients with familiar ones that bring out the best in both.

Fusion has also reached street food in India. The humble Masala Dosa filled with potato has now been replaced by anything from Manchurian to mushrooms. Why even noodles have found their way into this Indian Pancake. Another very popular ‘fusion chaat’ is Chinese bhel. Even fast food chains like pizza outlets have not failed to indianise their dishes. The favourite chicken tikka is one of the most favoured topping and paneer being the option for vegetarians. These toppings alongside jalapenos and olives certainly provide a fresh perspective to the very traditional dishes.

When it come to desserts we no longer reach out for a piece of gateaux or Gajar Halwa, but a crème brulee topped with rabdi is more than welcome. Chefs across various restaurants in most of the fine dining restaurants have come up with some very interesting fusion deserts that are a treat to a person with sweet tooth. Dishes such as Gulab Jamun Cheesecake or a Rasmalai pastry are a good break from the redundant options that most run of the mill restaurants have to offer.

One can say that Fusion food is certainly the marriage of the traditional with modern & classical with contemporary and here to stay and grow. As Heraclitus rightly said “Change is the only constant”. So next time you feel like ordering the same old greasy curry think you may want to try something different.

 

Preetha Iyer

MBA 1^st year, SIMC