Global Chronicles

Suppose you’re a tea drinker and want to diversify from drinking ordinary black tea. Teatime in India is yours for the calling! Though any time is teatime, during early morning and/or late afternoon, with or without snacks, tea may be consumed in India for thirst or pleasure.

If kefir (a fermented beverage with a sour taste produced by a culture of yeasts and bacteria) is your only idea of liquid yogurt, then think globally … and welcome lassi, a time-honored Indian beverage!

I’m always interested in how to heighten taste, and you should be, too, since taste wanes with age. I was delighted to see, smell, taste and enjoy cilantro/coriander throughout my Indian culinary journey, both within chutneys and other sauces and frequently as a garnish, or even eaten on its own. You’ll see why I’ve heightened cilantro to stardom status in my Global Chronicles blog, and why you should, too!

During my cooking classes in Delhi, Mysore and Cochin I saw, tasted and smelled ghee firsthand in delicious applications, and knew that I wanted to share these with you for your culinary appreciation. I think that a fresh look at the nutritional attributes of ghee might help to put it into nutritional perspective, too.

To really appreciate and enjoy Indian food at its finest, one must keep an open mind about its multi-faceted cuisine—including its vegetarian foundation and range of spiciness. Come sense this invigorating cuisine with me!

In my ongoing quest to explore TasteOverTime, I’m headed to India to search for traditional tastes and textures and newly minted ones. They represent a mélange of flavors and cuisines as diverse as India’s population, influenced by climate, conquerors, cultural practices, geography, history, religions, trade and so much more!