Jackfruit curry

Jackfruit curry à la Bhavya

Last week I got to enjoy one of the first tangible results of this blog in the form of a wonderful food gift. Bhavya Tiwari, a brilliant graduate student in Comparative Literature here at UT and reader of Let the Spice Flow, brought me a container of homemade Jackfruit curry from her kitchen. She tells me it's a delicacy in India, and after trying it I believe her. What fantastic textures and flavors! Texturally, it reminds me of the softest best part of an artichoke heart (what the French call the fond d'artichaut). Flavor-wise, it tastes starchy and fruity (like a green plantain, sort of) and neutral enough to be able to absorb any number of flavors. Bhavya prepared it with a delicate curry, blending notes of cinnamon and and turmeric over a base of mustard seeds, onions and tomatoes, and maybe just maybe a bit of jaggery. It was stupendous and now I am thrilled to have a new food project: investigate all the uses of this weird and beautiful starchy fruit and start experimenting with it. Does anyone have any Jackfruit stories to share?

Uthappams (South Indian lentil pancakes)

I just learned that my all-time favorite vegetarian South Indian restaurant, Madras Saravana Bhavan, is a chain. A chain with locations in Singapore, London, Paris, Chennai, Dubai, Delhi, Kuala Lumpur, Atlanta, and New York, among other super-cosmopolitan locales. But a chain all the same. How to react? I've had amazing Sri Lankan cuisine in Paris. I've had lick-your-fingers-and-squeal-in-delight delicious Bhojpuri cuisine in London. But, seriously, the very best South Indian I've ever had was in Atlanta at Madras Saravana Bhavan. If they're opening restaurants worldwide I guess they must be doing something right. Right? Truth be told, I don't usually trust that logic. But I've not had better vegetarian South Indian anywhere, so perhaps this is a logic that works if you're part of the vegetarian Indian transnational jet set? I don't know. In any case, I have been missing Atlanta and dreaming about those dosas and uthappams for years. Also, my mom has been on a soak-your-grains-before-you-cook-them kick for a little while now, so I've been interested in recipes that involve soaking and fermentation, which happens to be a staple in South Indian (and more specifically, Tamil) cuisine. The soaking and fermentation process makes grains and pulses more digestible and somehow produces a greater variety of amino acids (vegetarians and gluten-haters, pay attention!). It also creates a much more complex, interesting, flavor. Think sourdough vs.Wonder bread.