Diwali: Festival of Flavor

Today begins the five-day festival celebrated by Hindus, Sikhs, Buddhists and Jains around the world Called the "Festival of Lights," Diwali is the biggest celebration in the Hindu calendar. Linked to an ancient harvest festival, it signifies the victory of good over evil. Sweets and snacks are at the forefront of Diwali holiday feasting. 

For the occasion, my beautiful and talented friend Monica Bhide, is offering the digital version of her new novel for a special price of  $.99. Click here for details. I also recommend the fun companion e-cookbook full of delicious recipes to enjoy while celebrating the holiday or reading her book.

Truth be told, the more I learn about "Indian" food, the more I realize how little I know. Since India is the 7th largest country in the world and has 18 official yet 325 spoken languages, many religions and 1.3 billion people, it's no surprise that its cuisine has many stories to tell.  In Monica's events, she always shares fascinating information about the country's culinary culture. 

Me, Monica Bhide, and Chef KNVinod

 In her recent "Regional Tour of Indian Curries" event held at Indique  in for Les Dames d'Escoffier's Global Culinary Initiative, for example, she explained how India's climate affects its regional curry recipes. Other non-Indians might be surprised to learn, as I was, that Indians actually enjoy different foods specifically created for the rainy weather during the Monsoon season. It also fascinated me that people in the dessert regions invented ways of cooking curries by burying them underground. 

In her informative presentation, Monica defined curries, highlighted typical flavors, and even read poetry from Karma and the Art of Butter Chicken while Chef KN Vinod wowed us with a dazzling array of curries that tantalized everyone's palate (even the most discerning guests from Indian gourmet circles). Since the fun and informative event sold out, we are holding a repeat on November 17. Click here to register and support Les Dames d'Escoffier. 

If you love Mango Lassies as much as I do, try Monica's recipe from her Karma and the Art of Butter Chicken Book Club Cookbook.   It is delicious enough to transform the average Tuesday into a celebration! 

Mango Lassi
Serves 2


½ cup plain, low fat yogurt
1 small fully ripe mango
¼ cup water
5-6 ice cubes
Garnish – fresh mint leaves(optional) 

1.In a blender, add the yogurt, mango, water and ice cubes.
Blend well. Add more water if you like a thinner consistency.
2.Garnish (if using). Serve immediately.
 
Variations:

• You can add a tablespoon of honey to sweeten the drink if the
  mango isn’t sweet enough.
• Add a few strands of saffron: soak 3 saffron strands in a
  tablespoon of warm milk and add it along with all the other ingredients into the blender.
• When mangoes are not in season, try mint Pineapple lassi:
  2 teaspoons of finely chopped mint, ¼ cup finely chopped pineapple, ½ teaspoon of freshly roasted cumin, ground, a touch of sugar.
• Another great variation is the banana lassi with cardamom. Use one small ripe banana and a pinch of cardamom powder.