434: Khushbu Shah
This Is TASTE
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Evolution of Indian Cuisine in America
This chapter explores the three waves of Indian immigration to America and their impact on the food scene, from professional immigrants in the mid-1960s to the tech boom in the 90s. It discusses the evolution of Indian food over the past few decades, debunking misconceptions about its complexity and showcasing the versatility of Indian cooking styles, including the technique of blooming spices like kasuri methi and Kashmiri chili powder. The conversation also touches on fusion dishes like Maggie Omelette, the importance of popularizing Indian snack foods, fermentation in Indian cuisine, and the development of Indian pizza in the diaspora, particularly in areas like the Bay Area and Detroit.
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