Indian Flavors conjure comfort and creativity in 2020

Indian food has always been my depression food, my ultimate comfort food to take me away from the aches and pains, a case of the blues and the heavy tears. This year has been a standout year for indulging in the flavorful spices that send me back to a happy little realm like the food critic taking a bite of the ratatouille in the Disney movie of the same name.

My introduction to the cuisine came one Saturday afternoon as a day trip to Buffalo during my college days. As I watched the pulsating needle thrust itself angrily into the flesh of my friend, I looked out the window to the Indian restaurant that was located across the street. After I played spectator to watching the growing ink design become a permanent label, I was promised to be treated to a lunch at the restaurant.

Upon entering the establishment, the downtown street disappeared from us as we entered a realm of classical Indian music and a smell that was the culinary perfume of spices. Once we sat down, it was decided to try a few dishes to capture the tastes. Tandoori chicken, a couple of curries, some vegetable dishes.

No reluctance, no anxiety when the first bite made its way into my mouth. The fragrance and taste enveloped me into an indescribable-yet-comfortable embrace. Eat bite was paired with eyes closed as if closing off one sense would heighten the tastes and smells.

“Are you enjoying that, or are you really enjoying that?” my friend asked. Apparently, I was enjoying it. A lot.

Since then, that experience seeped deep down inside and attached itself to the pleasure and comfort zones that click on in my brain. I have since tried any Indian restaurant that pops up in the Finger Lakes region, leaving with that glowing comfort that I crave every time I need a personal pick-me-up.

Here we are in 2020 and a pandemic made us go into lockdowns. Restaurants, deemed as essential opened for deliveries to keep us fed, as well as familiar with what we can enjoy again once stay-at-home orders are lifted. Social media trends also showed that we were getting creative in our home kitchens with sourdough breads and experimental cooking. As for myself, I have always been the one in the kitchen. The only cuisine I have never actually made from scratch was Indian, and always used jarred sauces or boxed kits that provided all the ingredients. To be honest, they were always good and served that purpose of turning on that comfort from the stresses of the world.

Wine has also been the unsung hero of the year with bottles of rosé and moscato being poured into an evening of self-congratulatory you-made-it-through-the-day success.

Recently I was in a period of feeling some extreme darkness as this year continues to feel like a decade. When it came down to finding something to eat, my bank account was saying no to delivery, so I looked into my pantry for a creative idea.

Package of street taco tortillas

Pouch of chana masala

Pouch of tikka masala rice

In my fridge I had a package of arugula, yogurt, leftover peas and cranberry orange chutney. I had an idea for a bit of a fusion dish; or as I like to see it, a clever concoction using what I already have.

A bed of peppery arugula was laid out onto the tortillas followed by warm rice, channa masala, a few peas were sprinkled, and chutney and yogurt topped off the creation. I love an opportunity to blend flavors, mix sweet and savory together and create this little taste package that had serious layers of flavor. The tortilla was thick enough to mimic naan but allowed the ease of hugging every chickpea and grain of rice. An already opened bottle of Ava Grace rosé paired amazingly well with the fantastic spectrum of flavors.

To cap off another evening of never-ending 2020, creativity and comfort win.

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