Malida, Sweetened Poha: Breakfast Cereal or Ceremonial Offering?
Introductions, please
Shulie: I am so pleased to be featured on The Rambling Epicure, this international, thought-provoking culinary site based in Switzerland. I love the multicultural content, which explores the world of food in depth and in all its facets, and brings us together as a community so that we better understand each other. Thank you, Jonell, I am honored to be a part of this wonderful journey. This post gives you a glimpse into my very mixed background.
Jonell: It’s unusual to find someone with such a rich and varied background as Shulie, yet still so close to her roots, who creatively weaves it all together to produce her very own Jewish-Indian fusion cuisine. This article is like an introductory culinary tour of the world, with a big dose of little-known Jewish history and culture thrown in. Got your bags packed? Here we go!
I was agonizing over what my first post should be. I could have written about how I’d won the battle of the great macaron, which was in fact a double challenge, as I had to replace the almonds with another pantry ingredient. Or about the elusive, and as I once thought glorified, meringue. The sheer challenge is fascinating, but macarons are French, or better yet Italian, and meringue is Swiss, and my ancestral roots are deep in the East. So I will start from home, so to speak.
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