I hope it is available in Goa. A versatile creation, it fills in for meats and fish in curry cooking, making for healthier eating, and a lessened demand on the purse in these difficult times. Bon Appetit magazine, popular with the college educated crop, goes beyond being just a food oriented journal: It also caters to the whims of travellers and armchair anthropologists. The october issue carries a recipe for 'pumpkin-tofu curry.' Ingredients call for mustard seed, curry leaves, onion, ginger and garlic, turmeric, cumin, parsley, chilly peppers, lime juice and coconut milk. The magazine makes no reference to India or local tradition, a glaring omission of a traditional expansion that goes with exotic fare listed by the magazine. I do not believe India is the poorer for the boorishness. eric.
