IAM - Folklorama Magazine 2008 - Indian Association of Manitoba

with North India or more accurately Mughlai. It is however much more. Mughlai food is
characterized by rich tomato and often dairy based sauces with spices providing the necessary
enhanced tastes and culinary experience. In the South, coconut and other spices serve the
same function to enhance the freshness and taste of vegetables fillings in the popular dosa
(crepe). Where established and known, south Indian cuisine is equally prominent.
Not surprisingly, manifestation, preferences and taste for food are governed by composition of
the community. That Mughlai cuisine is better known across Europe and North America is due
over the years in part to greater proportion of migration from Northern India. Here in Winnipeg
as well the Indo-Canadian community also conforms to this pattern.
Cuisine at Folklorama 2008
Clay Oven will serve appetizers, main course and dessert. Trevor states in addition to providing
hearty portions of fresh and tasty good food, his goal is that Indian cuisine becomes a mainstream
affair as it has become in the U.K. In the U.K. Indian food is common and words such as
tandoori chicken, chicken tikka masala and aaloo-gobi (potato and cauliflower vegetable) have
entered into the daily vocabulary. People now routinely refer to baltis (bucket pots) in which
food is served in the restaurants.
Appetizers will consist mainly of tandoori chicken and, samosas lathered with chickpeas and
tamarind sauce. Tandoori chicken is that is roasted in a tandoor (preferably a clay oven) marinated
in yogurt and tandoori masala- the latter a blend of spices such as cumin, fenugreek, coriander,
oregano, paprika, cinnamon and black pepper. Samosas (dumplings filled with vegetables)
are made of filo pastry and these are either fried or baked. Chickpeas are cooked in a base of
gravy sauce consisting of sautéed onions and tomatoes in combination of spices such as cumin,
coriander, ginger, paprika, salt and turmeric.
Main course will provide for choice- vegetarian or meat thali (generally a round steel tray more
often containing compartments) allowing for presentation of a balanced meal targeting all food
groupings. Typically, dishes include rice, lentils, vegetables, chapattis, papad, salad, yogurt
and pickles and/or chutneys. For Folklorama, the vegetarian thali is centered on chicken peas,
navrattan korma (assorted vegetables in creamy sauce) and roasted cumin potatoes. On the
other hand, butter-chicken will serve as centrepiece for the meat thali. Completing the thali will
be naans (flat bread), rice, salad and yogurt.
Dessert to be served is the popular gulab (rose) jamun (reference to the crimson black coloration
of a popular berry). It is a sweet dish made of dough consisting of predominantly milk solids
and some flour. These are fired and then placed to soak in a hot honey syrup that has in it
cardamom seed and rose water. Also available will be the popular mango ice-cream.
We are promised a total experience. Remaining to be seen is the verdict to be rendered by the
customers.