A final dig at Asian food…

From the feedback received from my first blog on Asian cuisine, I realise that it was a grave error on my part to paint all Asian dishes with the same brush.

They are not all bad. There’s bad, there’s worse, and then there’s the worst!
Bad is only the very tip of the humongous iceberg that Asian food is.

Bad is Pakistani/Kashmiri cuisine, which is guilty of being the oily character in this mob, but still has plenty of plus points making it one of the more popular styles of Asian food (so I’m told).

Worse is the South Indian (Madras) which is comparable to a Russian model, hot but with no substance.
They say to make any dessert likeable, just add sugar. It seems the Indians have applied this philosophy to their “art” of cooking and gone with the motto: ‘just add chilli. Then keep adding. And keep adding!’ This dish is the baby faced mobster that looks harmless until you discover it has a rather nasty sting.

Worst is the Bangladeshi cuisine dish, in which liquefied Bhut Jolokia red chillies constitute about 69.7% of the ingredients. This is followed by 20% highly processed, low-quality vegetable oil, 6.2% bone and gristle, and 3.1% herbs, artificial colours and preservatives. (I hope that adds up to 100%).
Coupling a fieriness with its oily character, it makes Bangladeshi curry, without doubt, the undisputable bad boy in this mob!

On that hot note, here is today’s random quote:

“Chilli is nothing less than a mutated pepper that has been dipped in the lakes of Hell”

( Random et al 2008 )

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