Planning something a little different this New Year's Eve? If you are a food adventurer, why not throw in some, saffron, ginger and other spices and make yourself an indulgent Indian feast as you welcome in the New Year. In India, like in some other countries around the world, food plays a major part of the New Year's Eve traditions.
For some the fear of failure looms over Christmas dinner like the ghost of guilt trips past, and for others it's just a regular wintry day deserving of delicious eats. Either way, if you are in the GTA, don't stress! The 'burbs are filled with plenty of delicious dining spots where December 25th is just another business day, open to everyone.
Coming from India, I discovered a new love of eating turkey and all the classic sides that go with it, whether it's candied yams, buttermilk biscuits or silky soft mashed potatoes. But when it comes to appetizers, instead of the usual chips, cheese plates or nuts, I plan to shake things up a bit this year with a few classic Indian appetizers.
In India, the ancient festival of Diwali, also known as The Festival of Lights, is undoubtedly its biggest and most important festival. With the desire to teach my young children my own Diwali traditions, we take a trek to our local Little India. Since sweets form such a central part of the celebrations, we spend a lot of time choosing them carefully.
Tonight as I watched the poetry that is The Hundred-Foot Journey, a part of me broke open. As I explained to my aunt and my mom when we came home after the film - sharing such a beautiful story of acceptance of our magnificent Indian culture, in the setting of the often ethnocentrically perceived nation of France, is indicative of the hope and pockets of beauty embedded within profound change and transition.
At this point in my pregnancy, I've gradually moved on from my Mexican burritos and tacos phase, to my Indian food phase -- particularly indulgent dishes like my dad's butter chicken and my mom's deep-fried pakoras. My cravings are frequent and I can't get enough! I figured this might be the perfect time to do some experimenting and tackle these dishes on my own.