When I first went g-free I remember someone telling me to try non-Western food. After all, we’re the ones who seem to have an obsession with battered food covered in gravy. Or perhaps that’s just me. But after diving into sushi and later learning that soy sauce was actually chock-full of wheat, I became wary of eating anything that I did not know how to prepare myself. This is, of course, a bummer.
Other than one super easy dish (thanks Debbie Koenig!) I haven’t even attempted to make Indian food. But after taking a chance on ordering out this weekend, and realizing what the freak I’ve been missing, I’m now committed to learning how to make this stuff. This delicious, spicy, luscious, stuff. Or rather, my husband has promised to give it a shot. Same thing?
After my return to the chicken of Zankou, I’ve realized that just because my most favorite thing on the menu is off-limits, does not mean there are not other things that are safe and totes delicious. Yes, I mourn naan bread and don’t even get me started on samosas. Really, don’t, I might cry and then go throw everything in my pantry into the deep fryer. I’m just going to turn my attention to curries, more tikka masala, and all of the delicious Indian dishes that I’ve never heard of but my husband is totally going to learn how to make. I love that guy.
In the meantime, the people at Great India Cafe in Studio City were lovely, and informed me that their chicken tikka masala is thickened with chickpea flour, so all was well. The saag paneer is naturally gluten-free, but that other yum on my plate — bhel puri — I had to ditch that after finding a suspicious cracker-like thing in the mix. Then of course I realized it actually said “wafer” on the menu but I chose to ignore it in my excitement of jumping back into the lovely cuisine of India. Don’t do that, people. It’s not good for you, or your guts.
While I’ll certainly pick up a something-something at the Cafe again (and again, and again), I’m also stoked about increasing our family’s dinnertime repertoire. Stay tuned, you guys.
Any Indian food-making tips?