Cooking without spice….
Produced & Edited by A H
I travel a lot, but this is for the first time I am
visiting the United States. Usually, when I visit any country for few weeks I
carry with me a small box of special spices. ‘My specie box’ travels with me so
that if I have to prepare any food for special occasion I can use them. Species
work like magic; its powerful aroma increase the test of the food more than
anything! However, during my last travels and staying longer period outside of
my home country, especially in Australia and the United Kingdom, I found super
shops selling different types of fresh species. I started to feel I don’t need
to carry my special specie box anymore. What you need is just to look for them
in right place.
I also have a habit to collect spices from different places.
Especially, when I go to restaurants I try to find opportunity how I can ask
the chief what has made a dish so special. Then I buy that specific spice and
cook my special dish following my own way. And I like experimenting foods. Most
of the time it turns out to be tasty. But sometimes my experiments fail. Sometimes
not carrying my own and ‘special’ spice box is a wrong decision. My stay in the
United States reminds me of that mistake. You won’t believe, in my first week
in the United States I cooked without any spice. What I bought from
Walmart was not at all tasteful specie I ever tested in my whole life. Thanks
to our Ohio colleague Professor Jatin Srivastava who
helped me to end my ‘life without specie’ at last. Frankly speaking, I am not
that type of person who can’t live without her traditional dishes (despite my
fascination with special spice). However, for my floor mate who loves only
noodles and rice, and because of her, my chance to try cooking American cuisine
has become very slim. Well...Sticking with Asian Cuisine reminds me “My spices box” as
it echo’s "Veritas ex gustu".
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