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[The post below first appeared in India Currents magazine. This is my original unedited, longer version. Enjoy!]
I looked outside through my kitchen window at the cloudy cold day. I remembered the vegetable sandwiches mom would make for us, she would smear 2 slices of bread with butter and add the vegetable of the day – spicy beans or hot chole, or potato fry in between and toasted it on a hot skillet. It tasted awesome.
“Want to get a Hot sandwich break” I said my husband.
He jumped at the offer. As we were driving trying to figure out the best places that made a good sandwich – TOGOs, nah! Quiznos –like it but been there too many times. I asked him what he wants, he said “your chutney sandwich” – toasted warm wheat bread spread with spicy homemade tomato chutney, layered with pepper jack cheese, warm sautéed onions and bell peppers, a layer of grilled chicken…
One Friday evening we went out to try a new restaurant with a friend. Our friend was curious about the cuisine. I told her they had some interesting dishes and she exclaimed, “Please don’t say Fusion – it feels like the chef has a hand in all the pots, and does not have a clue where he belongs!” That sparked an interesting conversation.
Fusion marries 2 or more ingredients, from 2 different cuisines, and creates a new dish that compliments the individual flavors and ingredients. Many centuries ago when the Chinese came to America, the Africans moved to Europe and the East Indians and French learned to dine together, fusion was born.
Today, this blending of cuisines has gained momentum. This is the new trend in many metropolitan cities around the world. This New World Cuisine requires a great deal of creativity and knowledge on the part of the chef, to come up with a dish that incorporates entirely different cuisines. The world is truly flat, when it comes to Fusion food.