In praise of Idli-Sambar


(Also, see in Articles 0the Weekender - a piece on Indian and Pakistanti food.)
I have a deep affinity for Idli Sambar- Uddin Vada. Even though I enjoy Steak and a whole lot of other foods like Chinese, Thai, Mexican, Korean, German, American and Desi foods, the Idli Sambar- Uddin Vada made by people from Bangalore is distinct and the aroma of it drives me crazy. I will fall for it any time.

IDLI- SAMBAR by a Bangalorean is certainly not any different or better than the one made by a Chennain, Mumbaiker, Hyderabadi or Trivandarum, but my taste bud is conditioned to it, it is home to me when I eat that food.

Each palette longs for a certain food, and believe you me, no food is superior or inferior. When my Pakistani friend and I go for lunch, it is push and pull. I do enjoy the Pakistani food, which is not that different than India food, but it has lesser appeal to my buds, as the Indian version of the same food has lesser appeal to him. Neither food can be classified good or bad, it is what your conditioning is that makes you enjoy.

Pluralism in Cuisine

Mike Ghouse