Potato and Aubergine Curry

Potatoes and aubergines (aka eggplants or brinjals) are a tantalizing combination because of their complementary flavours packed between contrasting textures. Those of you who are familiar with the Baingan Bharta must be familiar with the smokiness of the aubergines blending perfectly with the spices. This curry tastes like what would happen if you added potatoes to the Baingan Bharta.

To make the Potato Aubergines, you will need one-third of an aubergine if you are buying from an average U.S. supermarket because they are gigantic. In case you are buying from a local or organic source, get aubergines and potatoes in a 1:3 ratio: the quantity of aubergines should be one third the amount of potatoes.

This is not a creamy curry. It is supposed to be smoky and thick. Take time with the curry in your mouth, its contradictions are worth savouring.

The other ingredients you will need are the same as most curries:

Ingredient:Amounts:
OnionsHalf of a medium onion
Tomato Paste1 tablespoon
Garlic5 to 6 Cloves
GingerThree fourth an Inch
Potatoes300 grammes
Aubergines100 grammes
Red Chilli Powder2 Teaspoons
Turmeric1/2 Teaspoon
Garam Masala1.5Teaspoon
Coriander Powder2 Teaspoon
Neutral Oil (Preferably ghee)1 Tablespoon
Kitchen King (Optional)Half a Teaspoon
Cilantro (Optional)1 sprig
Curry leaves (Optional)6 or 7 individual leaves
Plain Yoghurt (Optional)1 tablespoon

Raw Spices:

Green Cardamom1
Cumin Half a teaspoon
Cinnamon stickHalf an inch
Bay Leaf1
Star Anise1
Cloves2 to 3

Method:

  1. Cube the potatoes with half an inch in length. Lay them out on an oiled baking sheet. Sprinkle salt and Garam Masala evenly over the cubes. Coat the salt and garam masala evenly over the potatoes by mixing them with your hand.
  2. Make 1 inch long wedges out of the aubergines and lay them on a separate oiled baking sheet. You do not have to sprinkle spices over them but you can choose to bake garlic cloves alongside the aubergine pieces. Alternatively, you can leave the aubergine uncut, make slits it in and insert garlic cloves and green chillies snugly into the aubergines.
  3. Preheat oven to 420 degrees Fahrenheit. Bake both separately or together by putting the potatoes on the lower grill. Depending on the age of the potatoes you might have to bake them for longer than the aubergines. Bake the potatoes till they are fork tender and aubergines for 10 minutes.
  4. In the meantime, prepare the onion-tomato base for the curry:
  5. Heat ghee or the oil of your choice on medium heat.
  6. Add your choice of raw spices and render them aromatic by sauteing them for 60 seconds.
  7. Toss your sliced onions in and saute them until dark brown. Add the powdered spices like turmeric, garam masala, and coriander powder. Stir in minced ginger-garlic or paste. Saute them until their raw smell subsides and the aroma becomes less pungent.
  8. You can pour the blended tomatoes or tomato paste and boil it on high heat.
  9. Once you see the tomato paste/ blend bubble at the bottom, and if the potatoes and aubergines are ready, peel and add the aubergines and crush them using a potato masher.
  10. Saute it for around 5 minutes. Add the potatoes and stir for a couple of minutes before adding half a cup of water.
  11. Boil closed. Sprinkle with Kitchen King and mix well.
  12. The dish should be ready to serve once the potatoes are tender. If you want the potatoes to acquire a melt-in-your-mouth texture, boil them for 10 to 15 minutes, provided that they are not overbaked.

Creamy Potato Curry

Potatoes are a universally loved vegetable that has found a place in almost every cuisine because of its versatility. The potato traveled with the Portuguese from South America to Southern India and we have made it our own. It is satiating and delectable and is the key ingredient in this creamy curry which brings out the best of the tuber’s earthy flavour.

The creaminess of the gravy contrasts with the earthy crunch of the cubed potatoes and evokes a contrast that pairs superbly with both rice and roti. However, potatoes can take long to cook in a spice blend. Sometimes, the flavours do not sink into the potatoes deep enough even after boiling them in the spiced gravy for a long. So, I have gotten used to baking them by themselves before adding them to the curry. You can also shallow fry them, they will taste crunchier that way (let’s face the unfortunate reality that fried things taste better even though they might be bad for you). But I choose to bake them to eschew the oil. Parboiling is another method to pre-cook the potatoes, but the dish can taste watery if you do not do it right.

Ingredients:

Ingredient:Amounts:
Onions1 Half to 3/4 of a medium onion
Tomato Paste1 to 1 and a half tablespoons
Garlic5 to 6 Cloves
GingerThree fourth an Inch
Potatoes (Medium)3 to 4
Heavy Whipping Cream1.5 Tablespoon
Red Chilli Powder2 Teaspoons
Turmeric1/2 Teaspoon
Garam Masala1.5Teaspoon
Coriander Powder2 Teaspoon
Neutral Oil (Preferably coconut oil)1 Tablespoon
Kasuri Methi (Dried Fenugreek Leaves)A tablespoon
Kitchen King (Optional)Half a Teaspoon
Cilantro (Optional)1 sprig
Curry leaves (Optional)6 or 7 individual leaves

Raw Spices (Choose the ones you like the best):

Green Cardamom1
Cumin Half a teaspoon
Cinnamon stickHalf an inch
Bay Leaf1
Star Anise1
Cloves2 to 3

Method:

  1. You can either cube the potatoes with lengths of half an inch, or you can cut them into wedges of similar size. Don’t make the pieces too small or they will overcook in the oven. Immerse the cut potatoes in water to remove excess starch and prevent oxidization until ready to cook.
  2. Preheat the over to 400 degrees Fahrenheit.
  3. Move the potato wedges onto an oiled baking sheet. Sprinkle salt and garam masala over the potatoes and coat the potatoes using your hands.
  4. Once the oven is ready, bake the potatoes for 12 to 15 minutes. Make sure not to cook them completely because we will need to boil them in the spiced gravy later. Flip the pieces once or twice while baking to ensure crunchiness on all sides.
  5. While the potato wedges are baking, slice onions thinly.
  6. Mince garlic and ginger and crush them with the sides of your knife or in the mortar. You can replace them with a store-bought ginger garlic paste, which will not be as aromatic but will incorporate itself into the dish easily.
  7. Set the burner to medium. Heat your choice of oil and add the raw spices to release their aroma into the oil. I regularly use cardamom, bay leaf and star anise. If you suspect the spices have started to burn even a little bit, add the onions.
  8. Toss the onions in and saute them until dark brown. Sprinkle salt to break them down easier.
  9. Once the onions are almost done, stir in the ginger garlic. Add the powdered spices as well: turmeric, red chilli powder, garam masala, and coriander powder. Stir the mixture thoroughly while ensuring nothing burns. Deglaze with a tablespoon of water if you suspect any burning. Saute till the rawness of the spices and ginger-garlic dissipates.
  10. Stir a tablespoon and a half of tomato paste into 1/4 cup of water and pour it into the pot. Mix well. Boil till the diluted tomato starts bubbling at the bottom, but add water if you suspect anything is about to burn.
  11. Pour 1 cup of water and boil covered until at least half of the water evaporates.
  12. In the meantime, get the potatoes out of the oven and cool them. Check to see if they are fork tender.
  13. Toss the potatoes into the spice gravy. Add water if the curry is too thick.
  14. Now, depending on how well-baked your potatoes are, they will need to boil in the curry to absorb the spices. This usually takes 15 to 20 minutes for me. It can take longer depending on the age of the potato and how long I baked it. Sample the potatoes while they are cooking to get them to the desired texture. If cooked right, they will attain a melt-in-your-mouth texture. Also, check for salt and adjust to your preferences.
  15. Sprinkle Kitchen King over the curry. Also, crush ample amounts of Kasuri Methi in your hands and sprinkle evenly over the curry. Pour 2 to 3 tablespoons of curry and garnish with cilantro once off the stove.
  16. Serve with rice or roti.

Paneer Masala

Paneer is India’s champion in the world of cheeses. It is not a traditional block of cheese that you carve and eat as an accompaniment to dishes and sandwiches; Paneer stands by itself at the centre of curries. It imbibes complex flavours of spices from all over India. It even stars in a curry made out of blended spinach: the Palak Paneer! This Paneer Masala is an introduction to the world of Paneer dishes. It uses some of the same techniques and ingredients as the creamy potato curry but has the potential to be milder and creamier.


Can you make Paneer at home?

Yes! Easily.

You can easily extract Paneer from whole milk if you would like to try it yourself. Otherwise, a store-bought block of Paneer would do superbly. To make it at home, boil half a gallon of whole milk (preferably non-homogenized) squeeze a lime into it and watch the milk curdle and Paneer curds will form on top. You can also use a tablespoon of vinegar to curdle the milk. Extract your Paneer by running the contents of the pot through a cheesecloth to capture the Paneer curds. Discard the whey. Roll the cheesecloth with the Paneer in it into a small bundle and squeeze out extra moisture. Place a heavy object like a packet of rice or a heavy frying pan on the tiny bundle of Paneer. Apply this pressure for an hour or two for the Paneer to thicken into its shape. Remove the heavy object and refrigerate the Paneer for three to four hours. Cut the Paneer into small cubes.

A bundle of Paneer. Image credit: Sreekuttan P S.
A small block of homemade paneer. Image credit: Sreekuttan P. S.

Once you have your Paneer ready, prepare the ingredients for the Masala:

Ingredient:Amounts:
OnionsHalf of a medium onion
Tomato Paste1 to 1 and a half tablespoons
Garlic5 to 6 Cloves
GingerThree fourth an Inch
Paneer Cubes250 grammes
Heavy Whipping Cream1.5 Tablespoon
Red Chilli Powder2 Teaspoons
Turmeric1/2 Teaspoon
Garam Masala1.5Teaspoon
Coriander Powder2 Teaspoon
Neutral Oil (Preferably ghee)1 Tablespoon
Kitchen King (Optional)Half a Teaspoon
Cilantro (Optional)1 sprig
Curry leaves (Optional)6 or 7 individual leaves
Plain Yoghurt1 tablespoon
Cashews~15 whole.

Raw Spices:

Green Cardamom1
Cumin Half a teaspoon
Cinnamon stickHalf an inch
Bay Leaf1
Star Anise1
Cloves2 to 3

Method:

  1. Heat your oil on medium heat in a thick-bottomed pan. Ghee is the best oil for this recipe. However, feel free to replace it with an oil of your choice. Toss the raw spices into the pan and let them release their aroma into the oil. If you use cumin seeds, wait until they sputter.
  2. Add thinly sliced onions and saute them until they are brown.
  3. Once the onions are done, stir in the minced and crushed ginger-garlic paste along with the powdered spices: turmeric, garam masala, coriander powder, and red chilli powder.
  4. Let the spices and the ginger-garlic release their aroma into the onion base. This should take about a minute.
  5. The spices and the ginger garlic are very delicate. Make sure they do not burn. Add the blended tomatoes or tomato paste if you suspect any burning. As the raw smell subsides, add your dollop of tomato paste mixed with a fourth of a cup of water.
  6. In high heat, let the tomato paste mixture boil and bubble to the bottom before adding a cup of water. You have to boil the onion tomato base for it to come together.
  7. After adding a cup of water, let it boil covered for a few minutes. You may add a tablespoon of yoghurt at this point if you like. Lower the heat to a medium and add your cubes of Paneer.
  8. It takes very little time for the Paneer to absorb the flavours and it will continue to do so even after the heat is turned off. However, overcooking the paneer can disintegrate the shape of the panner cubes.
  9. Optionally sprinkle some Kitchen King over the curry.
  10. Turn off the stove and add 1 or 2 tablespoons of cream.
  11. Crush a liberal amount of Kasuri Methi in your hand and sprinkle over the curry to enhance the aroma.
  12. Serve with rice or roti.

Creamy Egg Curry

The egg curry is a satiating dish that you can make at home with little experience cooking Indian food. It is a staple in Dhabas and street-side food stalls across India, especially in the southwestern state of Kerala, where I grew up. Also, the egg curry appeals to both vegetarians and people who eat meat (non-vegetarians as they are called in India), because, whether eggs are meat is still a matter of debate. This is a dish that pairs the best with roti, naan, or porotta, but can also mix with rice so that you get a melt-in-your-mouth texture.

The egg curry is usually served as a fiery dish, packing a spicy punch as it resembles a heavily spiced meat dish ubiquitous in Kerala households. You can tone the spiciness down with cream. To make the curry South Indian, add coconut milk, otherwise heavy whipping cream will do.

Other than the spices, onions are key to enhancing the flavour of this curry. I do not recommend blending onions for this one. Tomatoes, on the other hand, you can blend or you can use tomato paste instead. Make sure the tomato paste has no additives or extra spices in it (other than citric acid, which is standard).

Ingredients:

Ingredient:Amounts:
Onions1 Half to 3/4 of a medium onion
Tomato Paste1 to 1 and a half tablespoon
Garlic5 to 6 Cloves
GingerThree fourth an Inch
Hard Boiled Eggs4 to 5
Heavy Whipping Cream1.5 Tablespoon
Red Chilli Powder2 Teaspoons
Turmeric1/2 Teaspoon
Garam Masala1.5Teaspoon
Coriander Powder2 Teaspoon
Neutral Oil (Preferably coconut oil)1 Tablespoon
Egg Curry Masala1.5 teaspoon
Kitchen King (Optional)Half a Teaspoon
Cilantro (Optional)1 sprig
Curry leaves6 or 7 individual leaves

Raw Spices:

Green Cardamom1
Cumin Half a teaspoon
Cinnamon stickHalf an inch
Bay Leaf1
Star Anise1
Cloves2 to 3

Methods:

  1. Heat a tablespoon of your preferred oil in a thick bottom pan.
  2. Add the raw spices along with the curry leaves if you are using any, and let them release their aroma into the oil. If you use cumin, wait for the seeds to sprout.
  3. Saute the onions once the raw spices are aromatic. Salt the onions to break them down easily. Take note of how much salt you add and reduce the amount of salt you add later. Make sure not to burn the spices or the onions. The onions should acquire dark brown, almost caramelized features.
  4. Once the onions are done, stir in your dollop of minced ginger-garlic or a tablespoon of store-bought paste if you are using that instead.
  5. Sprinkle or stir in your powdered spices: turmeric, garam masala, coriander powder, red chilli powder and optionally, the egg curry powder.
  6. Saute until the spices and the ginger garlic are activated and release their scent into your curry. Take care not to burn the curry. You would have to stir without stopping for about a minute and a half. Deglaze with a tablespoon of water if needed.
  7. Stir in a tablespoon and a half of tomato paste into 1/3 cup of water, mix well and pour into the curry.
  8. Let it boil until the tomato water has bubbled down to the bottom.
  9. Pour a cup of water and let the curry boil closed.
  10. Cut your hard-boiled eggs in half or make three slits in them using the pointy end of your knives.
  11. Place the eggs in the middle of the curry and stir the curry to coat the eggs with the spiced gravy. Let it cook for at least 10 minutes for the eggs to absorb the spices and acquire a melt-in-your-mouth texture. You can add another half cup of water if the curry is too thick. Sprinkle with half a teaspoon of Kitchen King. Pour a tablespoon or two of heavy whipping cream. Garnish liberally with cilantro.
  12. Serve with rice or bread.

Creamy Mushroom Curry

Since moving to the United States, I have gotten into the habit of making curries creamier than their Indian versions. It is a cultural influence that I have picked up from Indian restaurants in the country. Adding coconut milk is a common practice in Kerala, but it does not make curries as creamy as heavy whipping cream (duh!). You can also use blended cashews or even milk.

I hypothesize that the added creaminess serves the purpose of hiding the inadequacies of the raw ingredients available in the United States, which to be honest, never tastes as good as their Indian counterparts. It also counteracts any unwanted spiciness to some extent and binds flavours together. I often find myself adding both whipping cream and blended cashews to some of the dishes I make! I later came to the conclusion that this is redundant except perhaps for the case of this Mushroom Curry. The combination can make the texture of the curry almost as creamy as that of cream of mushroom soup.

Mushrooms are easy to cook, they soak up flavours and complement the spices with an earthy taste that goes well with the nuttiness of the cashew blend. Use brown mushrooms if you can as their flavour is superior to the white ones. Other rarer types of mushrooms, like the lion mane, also lend their flavours well to this curry if you know how to look for them in the woods or procure them from a farmer’s market. From the varieties of mushrooms I have cooked with Blue Oysters the most fragrant and the most suitable for this curry. They can be hard to come by except at farmer’s markets. The lion’s mane mushrooms and brown mushrooms from the store taste about the same, even though the former is more expensive. I cook with brown mushrooms the most. You can leave the mushrooms out in the sun for about half an hour before you cook them to let them absorb vitamin D. To attain the best texture, buerre fondue them (saute them in butter until the mushrooms shrink and release their liquids) separately before you add the mushrooms to the curry.

If you have little experience cooking Indian food, check out my post on some basic concepts that define Indian cooking methods.

Ingredients:

Ingredient:Amounts:
OnionsHalf of a medium onion
Tomato Paste1 to 1 and a half tablespoons
Garlic4 to 5 Cloves
GingerHalf an Inch
Mushrooms (Fresh Brown Mushrooms)16oz/ 453gramme
Heavy Whipping Cream1.5 Tablespoon
Cashews (Roasted)~15 full ones
Chilli Powder2 Teaspoons
Turmeric1/2 Teaspoon
Garam Masala1 Teaspoon
Coriander Powder1.5 Teaspoon
Neutral Oil1 Tablespoon
Kitchen King (Optional)Half a Teaspoon

Raw Spices (Optional):

Green Cardamom1
Cumin Half a teaspoon
Cinnamon stickHalf an inch
Bay Leaf1
Star Anise1
Cloves2 to 3

Cutting Mushrooms: If you are using store-bought brown mushrooms, cut them in four from the top. You might have to cut the larger ones in six. If you are using locally sourced mushrooms like Blue Oysters, you will have to get creative with the way you cut them.

Blue Oyster mushrooms on a cutting board.
Blue Oyster Mushrooms.

Method:

  1. Heat a tablespoon and a half of neutral oil in a heavy bottom pot.
  2. Add the raw spices that you like to the oil once it’s hot. Make sure not to burn the raw spices. I use cardamom, cumin, bay leaf and star anise regularly, but you can skip them if you do not have them.
  3. Stir the raw spices and let them release their aroma into the oil. This should take less than 60 seconds. If you feel like the spices are about to burn, add the onions sooner.
  4. Add the onions and saute them until they are almost caramelized. You can add salt now to tenderize the onions and cook them faster.
  5. Add the minced garlic and ginger mixture to the onions. Add a mixture of the following spices: turmeric, chilli powder, garam masala, and coriander powder. Let all of the spices and the ginger-garlic release their aroma into the curry, taking care not to burn the spices. Salt the curry to your preferences if you have not done it already.
  6. Mix a tablespoon of tomato paste with a third of a cup of water and pour into the curry. Let it boil until the curry thickens and the water is reduced to the bottom of the pan.
  7. You can put the mushrooms in now and stir the contents of the pot to coat the gravy over the mushrooms. If the bottom of the pot is dry, sprinkle a tablespoon of water to deglaze the pot. The mushrooms release their liquids into the curry, and you can stir them all together for a minute or two to let the spiciness penetrate the mushrooms.
  8. Pour a cup of water, cover the pot and boil for 15 to 20 minutes until the mushrooms reach a melt-in-your-mouth texture.
  9. In the meantime, roast the cashews (if it’s not roasted already), soften the cashews by immersing them in water and blend them into a cream. Optionally, sprinkle half a teaspoon of Kitchen King powder over the curry.
  10. Pour the blended cashew into the curry.
  11. Pour a tablespoon or two of cream (or more if you please) into the curry. The blended cashews and cream will make the curry lighter in colour.
  12. Curries taste better after they sit still for a while, once the burner has been turned off. Serve with rice or bread.

Berea College: Full-Ride Scholarships for All International Students

You have decided to study in the United States of America or outside the borders of your homeland. I am glad that you are an ambitious and courageous person. You have been googling affordable universities in the world. Possibly, you have found many options in Europe. But the prestige and global presence of American Universities still captivate you. The price tag, however, was intimidating. Who on earth can afford the $36,000 per year average tuition bill? I could not. For international students, who receive no federal funding, this price is often much higher.

During the time spent searching for opportunities, some of you may have stumbled upon Berea College, perhaps the only higher educational institution in the United States that gives full-ride scholarships to every international student enrolled! As I write this blog, I am a senior here, and yes, they still charge no tuition from any of its students including international students. About 8% of the student body is international and the opportunities for us are wide-ranging and transformative.

What about living costs? And Room and Board?

Berea provides you with a labour position alongside your status as a student. While labour might sound unappealing to some, it is just like any other job or campus employment. It is just the official term here. All students have to work 10 hours a week (a target of 160 hours per 16-week term). The first-year position is assigned to you based on the information they collect about you during the application process. Afterwards, you will have to look for a position based on your own interests. You are almost guaranteed to find one in the 150 departments across campus. You get paid a wage slightly below minimum wage for your work. However, you are guaranteed that the cost of room and board that the college charges will never exceed the potential wages you earn. There are also work opportunities during the summer, which pay at a higher rate, as well as summer savings options that come with internships. But these depend on the person’s spending habits and financial management skills.

How hard is it to get into Berea?

Very hard. Admission for international students is very competitive. They select 35 applicants out of at least 1000 applications every year. You have less than a 3.5% chance of getting the offer. I will recommend putting your best efforts into writing the personal statement. Tell your story, what you have overcome to get where you are, and how that informs your future. Be vulnerable and take risks when you write. Be more than just a brand. Show the admissions staff that you developed your interests and passions organically. If you need any free unofficial advice as you put your application materials together, feel free to contact me.

Rewards of being an international student at Berea:

  1. Funding

Berea College has numerous funding opportunities outside of the No-Tuition promise and the Labour Program. They fund upto two internships anywhere in the contiguous United States. There are opportunities like The Sloane Shelton Independent Arts and Humanities Grant which provides you with up to $15,000 to pursue an independent project anywhere in the world during the summer. The college also gives you $500 when you graduate!

  1. Exposure

Numerous companies and institutions reach out to hire and recruit Berea College students. The labour supervisors and professors have connections and networks that you can use to kick-start your career. There are many opportunities and funding that could take you to conferences and competitions where you might meet your future employer.

  1. Academic Rigour

Free education does not mean low-quality education. The academic rigour at Berea is no joke. The learning opportunities you receive from the professors here can put you in par with students from other elite universities across the country. However, you will be spending most of your time doing assignments, reading texts, and leading projects. You will be writing a lot. Even if you are a STEM major, you will still need to take the General Studies classes which will likely be writing intensive. If you have a knack for writing, Berea will be easier for you.

  1. Opportunities and Resources

The sheer amount of opportunities and resources you get can be overwhelming. One has to be very careful choosing what opportunities and pathways to pursue to make the most of your time here. You will receive emails everyday about all the events and programming that happens around campus. The possibilities are endless. There are also many clubs and organisations in which you can participate. For example, dance groups like South Asian Fusion and the catholic Newman Club. Diversity is cherished. There are spaces for all cultures and people to feel liberated and express themselves. For example, there is an Asian Student Union and an African Student Union where people from those parts of the world can congregate and showcase their culture.

What are the challenges of being an international student at Berea?

  1. Taxation

If your country does not have a tax treaty with the United States, you will be taxed. Most students get taxed at a rate of 14%. This means that all the grants that are not tuition-related will be taxed by the U.S. government. This burden falls on the international student. I pay around $600 a term. Most international students pay around $500 per term. Your tax amount varies based on your nation’s relationship with the U.S. and your unique financial circumstances. Additional grants you may receive (for which there are lots of opportunities), will also be taxed. For example, there is a “Dress-for-Sucess” grant where all students can get up to $400 to buy professional clothing. International students will get the grant minus the taxes. However, because of a tax treaty with my home country, I get most of this back when I file tax returns. Some international students pay no taxes some pay up to 37%.

  1. No public transportation

Public transportation is hard to come by outside of urban centres in the United States. Berea is a car-dependent town. There is a bus that runs in circuits around the town of Berea during the weekdays. They also do airport shuttles with around 72 hours’ notice. The college has shuttles that take students to the nearby grocery stores during the week and to the nearest mall; Richmond Center, during the weekends. There are also shuttles to Lexington that run every now and then. However, you will have to get used to asking friends and acquaintances for rides to get places and to get to appointments. The other option is investing in a personal car which can be expensive. The initial cost of buying a car aside (which can run anywhere between $2500 to $7500); without a driving history and family in the U.S., your required monthly insurance rates will also be high (expect around $120).

  1. Food

Berea’s Mountaineer Dining Hall is run by a global corporate conglomerate called Sodexo. I come from a place that boasts of flavourful and complex cuisines like many of you probably do. People forewarned me of the blandness of American cuisine. But, the corporatized food that Sodexo serves Berea students is far more execrable then what I had expected. Eating at dining is my least favourite time of the day. Adding to my woes is the fact that I am a vegetarian. The choices of hot food on offer dwindle with each dietary restriction you have. Sometimes, the best thing on the menu is steamed broccoli. The melange of whatever spices and vegetables they put together is always uninspiring if not repulsive. There is a reprieve on days someone important passes through campus or some event is hosted and their participants eat at dining, mostly at lunchtime. Dinner is almost always bad. Students complain about dining all the time. Talking about how deplorable the food is while eating at dining is a pass-time for students like myself. They send out surveys and we tell them how we hate the food. They add another dessert section, more ice cream, and more cold pastries in the refrigerator, but they do almost nothing about the hot food. Hopefully, this will change by the time you get here!

  1. Rural Location and its Boredom

This depends on who you are, but there are not a lot of things to do around here. If you have specific cultural needs, you would have to drive to Lexington to fulfil them. For example, the nearest temples and ethnic restaurants are all in Lexington. To know more about Berea the town, expand below:

Click to Expand:

Where is Berea College located?

Berea College is located in the small so-called “city” of Berea in central Kentucky, USA. It has a population of around 15,500 people.

Lexington, the nearest urban area, is a 45-minute drive away. Lexington is diverse and has restaurants run by immigrants from around the world. But it does not have an international airport. The small Bluegrass Airport is easy to navigate but has no international flights. You will have to connect through cities like Charlotte to get to your destination outside the U.S., which can be quite inconvenient, long, and expensive. For relatively cheaper international flights, you can drive to Cincinnati or Louisville, the bigger cities, both around a 2-hour drive away.

This is rural America. It is very different from the popular ideas of the United States. Rural Kentucky feels like a different country than New York City and California, where a lot of Hollywood films are set. Berea might be different from what one might imagine the United States to be.

Gallery
The Woods Penniman building, where the Center for International Education and its annexe, the International Student and Scholar Services, is located.
The Margaret Anne Cargill (M.A.C) Natural Sciences building.
The Appalachian mountains beyond the Alumni patio and the Alumni fields.
The interior of the Hutchins Library.

All image credits: Sreekuttan “Sree” Palakkadan Subash


Opioid Crisis: The Role of the Sackler Family and Purdue Pharma

A podcast calling for corporate accountability.

Did you know that over 100,000 people in the United States died from a drug overdose in 2021? Find out about the role of companies like Purdue Pharma in creating and exacerbating the opioid crisis in my simple and concise podcast episode. Learn more about what you can do to bolster corporate accountability.

Author Photo.

Sreekuttan P. S.

Writer, international student, and traveller from Southern India. I love food and books. I currently have 200 books in my dorm room! Hit me up if you have something to say or talk about.

The Unspoken Language of Food in an Indian Mother’s Kitchen

For most of my life, I have only eaten, never cooked.

As a child, I was fed fried anchovies coated in chilli powder, turmeric, salt, and pepper. Tiny crisps of flavour burst in my mouth, tucked into the centre of a rice ball rolled by my mother’s hand. Steel containers full of fried and preserved jackfruit, mango, banana, and cassava root lined our kitchen shelves, ready for me to snack on when I returned from school. It took a colossal amount of effort to maintain my food habits.

My mother spent a sizeable part of her life alternating between two kitchens: one with the gas cooking range for the curries and the other for the wood-burning stove for rice and desserts made in uruli, ornate bronze and copper pans for special occasions. A hypochondriac, the thought of disposable plastic coming in contact with food vexed her. She unpacked anything that came in plastic packets and transferred them to steel or ceramic containers. To this day, she refuses to refrigerate cooked food. My mother makes all her dishes from scratch multiple times a day, after picking the freshest of choices from the greengrocer. My father could never purchase the right kind of vegetables and grains: “Do you not see how yellow these lentils are? It has clearly been bleached and dyed,” she would say.

She wanted her child to live a long, healthy life and compromised nothing when it came to feeding me. Meanwhile, I ran around the house demanding fried fish and Parle-G (Parley- G) biscuits to dip in tea.

But as I grew into adolescence and encountered restaurant food and the world of packaged crisps, my tastes changed. My mother’s food made did not buzz in my mouth with the intense combination of sweet and spicy like the chilli-garlic Hakka noodles I bought from the mall’s food court. Gourmet Lays, which PepsiCo created to target the Indian palette, obsessed me as they hung from storefronts with gold embossed letters on their inflated packets.

One day, after gorging on fried rice and butter paneer at a restaurant after school, I refused the supper my mother made me. I had not bothered to tell her I would be eating out. The salted rice, the ash gourd curry and the Rasam she had laid out on the dining table looked so unappetising that I went straight to bed after telling her: “Ash gourd tastes like nothing, Amma. And the curry looks white. That is so weird. Tasty things don’t look like that. Tasty things look colourful.”She did not reply.I noticed the disappointment in her eyes, but I chose to overlook it.

Also called winter melons, ash gourds thrive in the humid heat of Kerala. The vines snake around most of our backyard and produce melon-shaped fruits with a fuzzy ash-coloured exterior. They found their way into Keralite cuisine because they grow in abundance and are a nutritious addition to the dining table. It tastes like a cross between cucumber and melon; very mild and watery. The ash gourd, combined with the freshly grated and ground coconut flakes, enfeebles the spices in the curries which are made with them. Since the flavour of any dish is a combination of taste, colour and smell of the dish, and the curry lacks colour and has an unremarkable smell, it takes longer for younger people to appreciate the nuances of ash gourd curries.

Like most,I was only asked to eat, to consume and to contribute nothing to the intricate processes that went into making the food. As a male child growing up in a patriarchal society, I never thought about the conveniences that were offered to me. I was completely removed from the laborious and intricate processes of producing an endless array of curries and perfectly fragrant rice.

 It was in high school that I tasted the labour of cuisine for the first time. I have seen my mother travail in the kitchen through the corner of my eyes. She would stand with her hands on her waist, staring elsewhere as she stirred the contents of the saucepan. She sang sometimes. The songs of her childhood found a release as she disembowelled fresh-caught sardines. She hated cooking fish. The stench and the labour it took to rake the scales off them were exasperating. But she made everything seem effortless. But her actions seemed so effortless. She spread the dosa batter into perfect circles on the iron griddle within three turns of her wrists. The dosas came out crisp, as thin as fingernails.

One day, I told her that I wanted to attend college in Delhi, or even move abroad. “Really? And who is going to make your food for you? We can’t afford for you to be eating out every day. I am telling you; you will starve. You don’t even know how to cook rice,” my mother said.

Her comment was unnerving. Cooking took place in my home every day, but it was something I knew little about. I realised I had to get involved in it at some point in my life as an essential part of survival. The next day, I poured coconut oil into a wok for the first time in my life. My hands were shaking. I was planning on making a conceited spiced onion curry with roti because my mother said it was one of the easiest things she made. She stood on the other side of the kitchen and said something to the effect of: “Less is more.” But her recipe-less cooking methods were incomprehensible to me. She never measured the salt or the asafoetida or the amount of neatly sliced vegetables she added to the dish. She left me to decide on the amounts of ingredients I was supposed to add to the curry. I was supposed to wait for the oil to heat up, but I did not know how long that would take. The onions I put in sizzled and burned immediately. Frustrated, I put in garam masala, in hopes that it would mask the pungency of the burned onions. The delicate powder burned in the heat and filled the room with a nose-piercing odour. I looked apologetically at my mother. It had taken me about half an hour to slice the onions, my eyes burning, my knife slipping dangerously close to my fingers. They burned in a matter of seconds. My smug approach to the skills needed to craft a good curry burned with them.

The men around me went a long time in their lives without ever picking up elementary cooking skills. Yet, the cooks at restaurants and caterers at weddings and events were predominantly men. They were the pot-bellied stirrers of the giant pots with enough Sambar to feed all the hundreds who attended Kerala’s elaborate wedding ceremonies were all men. Their spatulas like oars. They stirred the sizzling oil as they spattered spice mixes into it to activate their aroma.

The society I lived in gendered the art and science of making food. Masculine food was about attaining a heightened delivery of flavour: fried and battered Chilli Gobi, Chicken 65, decadent Biryanis made in a hole dug into the earth. Feminine food was about balance, nutrition, and comfort. They are mostly unknown outside the domestic sphere. Think of the melange of vegetables unified by coconut flakes in an avial, or spinach or cabbage shredded and sautéed into a melt-in-your-mouth thoran, or a tamarind-infused fish curry…They fulfil the desires of more than just your senses. At least, it feels like it. But you would never buy them at a restaurant. People my age almost never express cravings for them. Those dishes simply existed in the sidelines of our minds, even though we ate them daily.

I never fully understood how important my mother’s food was for me until I lost access to it. As I found a new life as a student in the United States, I felt a hunger that I had never felt before. I felt hunger as more than an absence of physical nourishment. I felt it as an absence of culture and identity. For most of my life, I took the cuisine of my ancestors for granted. Even as they laboured in the spice plantations in Northern Kerala to supply the tea and cardamom for the Empire, they found time to incorporate foreign vegetables into their own food. Potatoes, tomatoes, and chilli peppers found their way into Kerala’s food from all the way in South America, transported by Portuguese colonial vessels. The same food sustained a booming population through artificially induced famine during my grandparent’s youth. The same cuisine fed the children of independence as they built their lives in a new nation recovering from the assaults of colonialism. India is often called a nation of amnesiacs. My parents never found time to tell me the details of colonial history, I am unsure how much they even knew. But the intricacies of Indian cuisine, where scores of spices are mixed and matched to create flavours that speak to every one of your tastebuds, have parallels in the history of the nation and forces of immigration, diplomacy, colonialism, and global trade.

The hunger I felt for my mother’s food was also a hunger to know and understand this history and its ramifications in the modern day. My ignorance on matters of cuisine reflected my ignorance of the history of my people. Above all, I had overlooked the resilience of women in their everyday lives.

Ø

Today, boxes of my mother’s best ground spices travel towards me every couple of months, packed in a DHL box postmarked for central Kentucky. On its way, it stops in Bengaluru, Frankfurt or Paris, before it is sorted in Erlanger near Cincinnati. They pass through multiple scans and customs inspections. Sometimes, the package arrives opened and combed through manually. The package and its contents must meet the myriad laws and specifications of global freight. The day the shipping company delivers the package, I call my mother to let her know I got it.

I video call her on WhatsApp, our primary medium of communication, every week. The first thing she asks me when she answers the phone is about the food I have eaten that week. She wants to know what I have cooked and how it tasted, whether I added turmeric into the curry or if the coriander powder she sent me came in handy. She talks about the easiest ways to cook potatoes as an accompaniment for roti and then the ways to make it most delicious. “Slice the onions as thinly as possible. Put spinach in your lentils, you need the vitamins for your eyes, and it elevates the texture,” she says. Never has she said out loud once that she loves me. It is through food that she expresses it all. Her love is palpable across oceans, for I can taste it every time I cook. One day, I hope to feed her with the same recipes she has handed down to me. I hope she will taste a version of the goodness that she has enkindled.

Author Photo.

Sreekuttan P. S.

Writer, international student, and traveller from Southern India. I love food and books. I currently have 200 books in my dorm room! Hit me up if you have something to say or talk about.

EXISTENTIAL SPICES

OF THE SUBALTERNATE UNIVERSE

CULTURAL CONVERSATIONS

For all those who know a bit of history, the fact that the Pakistani by the name Ali Hassan is one of the closest things I have to India right now would sound like supreme irony. He is a fantastic musician with a forthright and daring sense of humour and sarcasm, yet he is upliftingly respectful at the same time.

I will have to admit that I find it very taxing to interact with any new people from the Indian Subcontinent these days. A socio-cultural rejection from the people from the Subcontinent would be too painful for me to handle, and I simply refuse to give consideration to the subtle and complicated political structures and cultural constructs that dictate the social interactions of Southeast Asians whose cultures are paradoxically as different as they are similar. Manoeuvering American culture is more, let’s say, black and white. It is a simpler and less monolithic entity, and I can always be detached from them if the need be. In simple terms, it is about choosing an oppressor that looks like you versus the one that doesn’t. Also, the inscrutable, often superficial politeness of the people here can be comforting sometimes, at least in the short run.

Given these circumstances, the 34-year-old Ali could be considered an unlikely friend for me. Still, our camaraderie developed over strong critical views and understanding of our own past circumstances in relation to the new one. He is a person capable of deeply understanding and expressing criticism of one’s own community and culture, which is a trait that I most admire in people because such people are not easy to come by. And needless to say, we are self-declared outcasts from several societies.

It is usual for us to talk loudly and in detail about the spectres of religious bigotry, the rising nationalism, and the histories of the places we come from, and profusely express our scepticism and dismay about the state of things back home and around the world- featuring everything from the Hindu nationalist R.S.S. to Radical Islam. However, these are also times that provide me with a clearer sense of how much of a product of my own culture I am, and, in a way, these merciless deconstructions bring me closer to my own cultural origins.

THE PHYSICALITY OF CULTURAL CODING

The culinary arts and cuisine is cultural coding at its most physical dimension. The substances that your body derives its building blocks from originate in food. The stuff that one puts in one’s mouth and consumes becomes all that is one’s physical self. And food, in turn, is culture. And cuisine is the art by which your culture shapes and crafts your very physicality, all that you are in a physiological sense.

The loss of one’s food culture strikes you like a physical affliction; I feel like every time my stomach growls, it is a plea for red rice, bitter gourds, the unity in diversity of Sambhar, or the verdant burning freshness of coconut chutney. My body misses the sensation of vegetables that do not come in plastic wrappers, condiments, and flavouring substances that are not processed like it’s a war on nature, and desserts that are not condensed sugar. The fact that the cultural habits of my host nation are diametrically opposed to my own does not help at all.

The capitalist system is very quick to take advantage of this desperation and wastes no time in selling mediocre look-alikes of the Subcontinental cuisine all over the US. I have had to depend on these sources as well, for what they are (not) worth. This is where Ali came in like a saviour. After having to get to know each other over the summer, he invited me to one of his cookouts on a Sunday last Fall in Kettering residence hall. The rice and qorma he had made for us that day felt like the healing of a wound that was open for an unusually long time. I imagined my blood flowing through my veins uncluttered from the residues of a fat dominant diet. My tongue strived to rediscover its past self after having had unnaturally mild repasts forced on it. I felt like Marcel with his madeleine when my primal memories were reactivated.

It is also not surprising that I am not the only person who was captivated by Ali’s cooking, albeit for vastly different reasons. Visiting Ali on the third floor of Kettering is a Sunday evening ritual for a group of around ten to fifteen students of all colours and backgrounds who know about his culinary talents. I would always go there a few hours in advance with a couple of friends to keep Ali company as he cooks and would try to help him as much as we could, even though he seeks no help until the time we clean things up. On the way to his floor, the elevator shaft of the residence hall would be perfumed with the scent of Karachi’s spices, from cardamom and turmeric to black peppers and Garam Masala that is sautéed in olive oil, as its therapeutic aroma pervades multiple floors. Ali would take particular care to make sure that not a single pellet of rice sticks to another one as he crafts a Pulao that melts in your mouth. After everybody was done, I would scrape at the bottom of the pan of Dal Makhni with my hands to get a taste of the slightly burned lentils that could be a delicacy of their own. Needless to say, my gratitude to its maker is never-ending.

An Indian reading this back home might mentally smirk at my poverty. But the battles one has to go through to find one’s place in a multicultural setting is an essential truth of living in countries like America. The many grappling, the pushing and pulling of socio-cultural considerations are as visceral as they are intellectual, and sometimes one cannot help but submit to the physicality of things. However, for the sake of my own sanity, I would like to think of this situation as having the luxury of negotiating with my own culture, and combining elements of a variety of cultures to choose the best for myself.


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Death smells like an excess of incense.

Some part of my mind retains the memory of the cloying aroma of incense they burn at funerals, and I felt like I could smell it in the plane, triggered perhaps, by the floral perfume of some fellow passenger, chrysanthemums probably.

Since very young, I have associated the smell of incense with funerals; I remember it lingering in my mind as I commuted to them……

THE FUNERAL IN MY HEAD

Of the Subalternate Universe

Death smells like an excess of incense.

Some part of my mind retains the memory of the cloying aroma of incense they burn at funerals, and I felt like I could smell it in the plane, triggered perhaps, by the floral perfume of some fellow passenger, chrysanthemums probably.

Since very young, I have associated the smell of incense with funerals; I remember it lingering in my mind as I commuted to them, but I never expected it to pursue me all the way from Delhi, after just four months of living there, to my ancestral home, 3000 miles apart on an Air India 737, which was taking me to the funeral of my grandfather, the first person ever to pass away that I cared about. I guess, as you grow up, you have to get used to the people you love just dying.

It was a mostly empty flight, I was the only one in my row of seats, and I was glad it was so.

It was a surprisingly comfortable flight, too, as I could stretch my legs as much as I wanted, there were no seats in front of me, and my own seat seemed to recline farther than they usually do.

Fifteen thousand feet below me, the landscape began to change; the sandstone hue of Northern India turned into the luscious green undulations of the South. I could be flying over places I have been to before; perhaps I have climbed and stood on the cliff over there at some point of my life, I would think. The dramatic approach of the flight into the heart of familiarity, rendering it with a freshness that it lacked formerly.

As the plane got closer to Kochi, however, it did something unexpected, it veered off towards the west and started flying above the Arabian sea, taking a U-turn before landing on the runway. The view from above was breathtaking. The waves of the Indian Ocean breaking on the land along the seemingly endless coastline of Kerala. It seemed like a silvery liminal zone, a courtship between the land and the sea.

Ø

Hundreds of people had come to the funeral. My grandparents were one of the most important educators in the town that we lived in, one of the very first people who helped thousands of men and women out of illiteracy in a post-colonial nation younger than them.

 It was drizzling, and people held umbrellas open as they gathered around the house, conversing in lowered voices, solemn and restrained.

The Israeli elections; that was the last thing we talked about before I went away to Delhi, the last time I spoke to grandfather. “It seems the nationalists are taking over,” he said, sighing. The year was 2018, the first time ever that right-wing powers could gain some footing in the legislative assemblies of his beloved socialist Kerala.

Ø

“Your mother is the most sensitive of my daughters.” My Grandmother used to tell me. Likewise, she could barely step out of the bedroom to be near the body of her father, where everyone was. The only time she left the room was when the rituals required her to. She stayed away from everything for most of the time, wrapping herself in blankets to stop herself from shivering, not from cold, but out of grief.

My aunts and most of the people there were praying, enunciating the ritualistic verses in undertones as the time for cremation approached. Gods, goddesses, demigods, and the five elements were invoked by the priest as was customary. Rice balls were placed around the precinct of the house to gather the crows and ravens, vital as they are to all things associated with death.

My mother would later tiptoe behind us as we walked bearing the body to the funeral pyre, but she rushed inside as soon as it started burning.

She would go to the riverbanks next year to invoke the spirits of the dead again; death is an ongoing process; the spirits needed consolation and invocations in the afterlife, at least as long as their children were alive on the face of the planet. For her, it was a chance to commune with her beloved father again, to be conversant with his spirits. “I will do this every year of my life until I die,” she would say, with indomitable devotion to grandfather’s memory.

I was sobbing as the pyre burned. I felt like I never completely understood how much I loved him until that moment. I have never appreciated the scale to which his presence had influenced our lives. The candies and toffees he used to bring us when we were younger- the Cadburies and the Britannias- the places he used to take us to see, the stories he used to tell. “He used to take care of all of his grandchildren when you were all babies,” my mother would say, revealing an image of his that I could never reconcile to his strict, distant demeanor later in life, “Even I could not put you to sleep the way he did, with all his tenderness and lullabies.” The grandfather I knew was a man who paid exceptional attention to orderliness, a pedantic perfectionist. The neatly folded clothes, his organized folders, well-ironed shirts, extremely cautious nature, a tinge of paranoia, and many other quirks of his dominated all my ideas of his person. Yet, I am sure the tenderness was as much a part of him as his sternness. I could see it in the excitement with which he would tell me tales about his childhood every time I went over to meet him, it was in his smile as he tried to interest me with all the things he read in the newspaper about all the strange happenings around the world.

 The next day, we collected the mortal remains in an earthen urn and carried them to the Periyar’s banks, to be scattered in its waters, en route to the ocean. My Grandmother, who did not come with us, stood by the doorstep watching as we took the urn away.

That was the first time I saw her crying. She is Prometheus, she was born Untouchable, but she traveled across the country to get an education and brought back what she gained to her people while raising four daughters and never lost her determination to do good. I remember listening to the stories of the schools she used to teach at, on the peripheries of forests, villages often visited by tigers and panthers. She sat by me in her bed as I tried to console her; for the first time, our roles were reversed.

Then there was the sound of the urn breaking on the rocks of the Periyar. The ashes mixing in the gushing flow of water, all the way to the Arabian sea.

Later that day, we gathered around the table to eat rice, which we had to abstain from during the funeral rituals. My eldest cousin sat at my grandfather’s chair this time, with my aunts, three of my other cousins, and my grandmother seated around the dining table. We shared the rice among us, the red rice, of the red earth that would become our blood, the blood of kinship, borne from the simple act of sharing the same pot of rice, making sure the same tinge of red ran through all of our veins.


Notes:

The title of the article is a variation of Emily Dickinson’s Poem 390, the first stanza of which goes:

I felt a Funeral, in my Brain,
And Mourners to and fro
Kept treading - treading - till it seemed
That Sense was breaking through -


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