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iain

Minimizing Complex Cuisines

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You've mentioned Indian food in a few posts now. Do you think it's possible to apply the "Minimalist" approach of a few ingredients simply prepared to Indian cooking and have the result be "authentic"?

A related question: does authenticity matter to such an approach? Or is it all about what tastes good?

Thanks for the interesting and informative Q&A!

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You've mentioned Indian food in a few posts now. Do you think it's possible to apply the "Minimalist" approach of a few ingredients simply prepared to Indian cooking and have the result be "authentic"?

I'm trying. And trying to learn. The answer is 'yes,' I'm sure it's possible. But I need to have a better feel for the cuisine, which is coming – but slowly.

A related question: does authenticity matter to such an approach? Or is it all about what tastes good?

I don't want to kill authenticity, but I sometimes wonder what it means exactly. I'm quite careful about preserving, or trying to preserve, what I perceive to be the spirit of a recipe. But there are times I may get it wrong.

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