The kitchen is open- Aromas of cardamom, coriander and cumin fill the KT kitchen, which recently debuted Indian cuisine - a style of cooking we've enjoyed in restaurants but were intimidated to undertake at home. In selecting a country so regionally and culinarily diverse, yet uniformly reliant on, and abundant with pulses, we decided to join India's sizeable vegetarian population and ditch the meat. Aloo papd chaat, exploding with color and textures, transported us to the chaotic streets of Delhi. Chutneys, tangy, sweet and sour, to Gujarati. Earthy, buttery dal, to northern Punjab. Our adventure was gratifying and unexpectedly satisfying. Aloo Papad Chaat Ambli Kajur Ni Chatni | Fondina Anna Dahi Nu Chatni Roti Chili Paneer Chaat Samosa Chaat Chana Masala Masala Chai Masala Amlet Dal Makhani Jeera Pulao | Lasan Waru Raita SIDE DISH Masala performs double duty in Indian culture. First as the country's signature spice mixture, and secondly as a blending of film genres in internationally popularized Hindi cinema, Bollywood. "Yaadon Ki Baaraat" (1973) is recognized as the first of such films, bringing nearly three hours of action, comedy, romance, melodrama and music. Kitchen Traveler is the creative brainchild of Michele McMurry and husband Doug, who together recreate global flavors from their cozy galley kitchen in San Antonio, Texas. While our passion for wandering and savoring is not new, our appreciation for such experiences ─ that for now remain on hold ─ is deeper than ever.
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AuthorSFood and travel enthusiasts Michele and Doug McMurry journey to global destinations by way of their home kitchen in San Antonio, Texas. Archives
September 2023
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