You’re right, but…I just don’t like walking around the world as an Ignorant White Person, you know? They’re setting up their festival in a very very white and somewhat culturally unaware area here, I feel that they’ll be innundated with “Oh, I can’t eat spices!” all day long.
On the flip side, I do get the feeling that it’s their goal to give a cultural education to this area, so I’m sure they’ll be receptive to questions. And I also think they are going to be light on the heat with their food/serving food with the most appeal to Midwesterners. So maybe that’s why the menu isn’t as region-specific as **ashtayk **would think.
Anyway, I’m weird and shy and don’t want to ask people about their food. lol
Probably a case of “a little goes a long way”. I could see those popular (in the U.S.) chutneys having unbalanced flavors without adding some spice.
One type of chutney that I have had that seems to always be spicy-hot is tomato chutney. A lot like thickened sambar, really.
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Zipper, don’t think of “having spices” to always mean “face-melting, crazy ghost pepper hot”. For instance, do you perceive cinnamon rolls as being “spicy”? They’ve got plenty of spice in them.
I was a soap-taster for a long time as well**. I’ve never gotten those notes from mint chutney.
** I have no idea how, but I stopped tasting most cilantro as “soapy” in my late 20s.
These days, only chewing on a fresh-picked cilantro sprig will evoke the soapy taste.
No doubt. I totally get that! I am ALL about flavors and I eat plenty of foods with seasoning. I am really, honestly, just a person who has a very negative physical reaction to “hot” spices and believe me I wish I didn’t. I’m not trying to be difficult or picky. I’m trying to find the items that will not make me feel pain or embarrassment. I heartily welcome any other seasoning that will be pleasurable for me to eat.
Their pork curry/pork is also one of my favorite dishes from the subcontinent. Generally, you don’t see all that much pork in Indian cuisine except from the Christian areas like Goa and Kerala (and I seem to remember there being at least another area where it is commonly eaten.) Pork vindaloo is probably the most famous of the bunch (although unless it’s a specifically Goan restaurant, it seems it’s almost always lamb or chicken at the Indian restaurants I’m familiar with, so I’m not even sure most people would associate pork with vindaloo, even though that’s the traditional meat). I’m sure somebody more connected to the area/culture can further explain.
But, yeah, if anyone wants to try something a little different, This is my go-to recipe, though I go a little more on the black pepper, and a little less on the red pepper, as when I was introduced to it by a Keralan family, their version was a black-pepper forward dish, and I love the combination of black pepper and pork.
