World on a platter

I’m flying back to India next month, do you want something from here?’ A few years back, the ‘here’ hardly mattered; this wasn’t just a polite gesture but a gateway to a world of consumerism that otherwise, wasn’t easily accessible. Sauces, syrups, jams, spices, chocolates, cereals, oils... Anything that could be packed neatly was shipped over to our kitchens. But now, there’s no need for that.

Even our local supermarkets stock the latest imports and boast of the variety they provide. The City also has many stores that sell only imported goods, especially food items, which has paved way for a new style of cooking, one that gives a more authentic flavour.

Nikhil Bilgi, a young professional, loves to cook dishes from different cuisines whenever he can. As he has almost mastered his mother’s recipes, he tries something new these days. “I love cooking anything new and yummy. It keeps me occupied,” he says. Banana pancakes, white sauce pasta, pizzas and light salads are just some of the dishes he has made. He adds that it has (surprisingly) become easier to find such ingredients. “But sometimes, it’s a pain shopping for iceberg lettuce and blue berries.”

At a time when the authenticity of every dish and cuisine is being questioned, improvising with whatever ingredients are around the house is hardly impressive.

 Food enthusiasts would rather spend time on a plate of flat noodles drenched in Thai spices than some that is sprinkled with ‘garam masala’. Which is why Nikhil takes the effort to find the right ingredients. Some of his usual buys include Betty Crocker’s pancake mix, Del Monte pasta, pasta sauce, olive oil, broccoli, cherry tomatoes, iceberg lettuce, bell peppers and zucchini.

“I get the spices and other ingredients from a retail store. They have pretty much everything,” he adds.

Maya D’Souza, a software engineer, also loves to experiment with different cuisines. Although she doesn’t get to cook as often as she’d like, she talks about her latest trial — ‘japchae’. All the ingredients she needed for the Korean dish, including glass noodles and shiitake mushrooms, were easily available in local stores, she says.

Since the import market has expanded so widely, even students with limited budgets can access different ingredients. Mobika Maring, an Arts student, says that if her budget allows it, she goes to places that sell only imported food items . Otherwise, “I go to supermarkets which have more variety and the prices could start from something really pocket friendly to something high end,” she explains.

Mobika also mentions that such a variety in ingredients and food items makes everyday diet much less mundane. “Personally, I like to experiment with flavours but for a student, who has to manage between classes and chores, this can be quite a task. So I incorporate some imported ingredients to my everyday food for a bit of ‘oomph’. Recreating exotic dishes is possible these days because of the availability of ingredients in our local stores,” she says.

With the struggle of looking for ingredients eliminated, many more are willing to try ‘something new’. Edwin Dylan Creado confirms this when he says, “You name it and I’ll cook it!” 

Another aspect of this is that many imported products, well, aren’t really imported. Because of the increasing demand, many companies find it easier to set up manufacturing plants in India itself. Anugraha Madhavan, a student, finds it funny how something so ‘American’, like peanut butter, has now become an Indian product.

“I checked. The one I buy is manufactured somewhere in Gujarat! I’m not sure if any of them are imported in the pure economic sense. I usually pick the cheaper ones, and they are made in India,” she mentions. There is also an increase in the amount of disposable income available so people are more than willing to spend a little extra to enhance the flavour. Sometimes, it’s just the experience of tasting something new that seduces buyers.

 Nikhil notes that vegetables at stores where he shops are generally 50 percent more expensive than ones found it local markets. But this doesn’t stop most from buying them as it’s more of an indulgence than an everyday pleasure.

Even regional recipes are receiving doses of different ingredients.
As Mobika explains, “Cooking is therapeutic and fun. It’s all about understanding and balancing flavours. So, I incorporate exotic ingredients with regional dishes as well. It may not be for everyone, but it works for me.”