On Wed, Oct 21, 2015 at 5:53 PM Charanya Chidambaram < [email protected]> wrote:
> So much potential for experimentation! :) > I would love to try my hand at some of these and come up with some good > recipes. > > Perhaps a dinner soon around this theme? > A silk list culinary meetup does sound tempting. Maybe the next time I visit Bangalore. Thaths > > I have been to both Habanero and Chinita and both are far from being > authentic. > > On 21 October 2015 at 06:14, Thaths <[email protected]> wrote: > > > Inspired by the biography of M.N.Roy for the last couple of years I've > been > > thinking of Indo-Mexican cuisine's possibilities. There are a handful > > <http://www.enjoyavatars.com/> of <http://www.indo-mex.co.nz/> > restaurants > > <https://www.indimex.com.au/> around the world that serve this food, but > > I've haven't been to any of them yet (came close to going to Avataar's in > > Sausalito, but they were closed the day I walked to Sausalito from San > > Francisco). Their menus seem to full of "curry" in mexican clothing > > (Chicken Tikka Burrito, Prawn vindaloo enchiladas..., you get the idea). > I > > was thinking of food that was fused the other direction. > > > > Some of the potential dishes I've been dreaming of: > > > > Bhel puri with chorizo (or soyrizo), pico de gallo, sour cream > > > > Pani puri with tomatillo rasam > > > > Uppuma made with masa harina > > > > ... > > > > What are some dishes that you think would make great Indo-Mexican dishes? > > > > Bonus points if you can actually whip up and share a recipe. > > > > Thaths > > >
