If you’re anything like me, you spend a good deal of time thinking about food. (Or even better, eating it.) What we eat is intimately linked to our families, histories and heritage. And the diversity of Indian cuisine, in particular, says so much about the country and its people. Indian food can hardly be reduced to a few ingredients or standard fare — instead, it’s defined by variety, from regional delicacies to home-concocted comforts.
As Indian-Americans have established themselves in the U.S., they’ve contributed to a rich, complex diaspora culinary landscape. In our March issue, we’re excited to profile a family that has had tremendous success introducing Indian street food to metro-Detroit. The Patels, owners of the much beloved Neehee’s, have set their restaurant apart by offering an impressive range of menu items, all made with recipes from their own family kitchen.
Speaking of the family kitchen, March’s installment of The Spice (our ongoing series on Indian cooking by the elements) is an interesting look at turmeric, a household staple with a story that’s a little more complicated than you might expect. Sana Javeri Kadri, founder of turmeric company Diaspora Co., talked to the Indian SCENE about the turmeric harvest and about the importance of knowing where our food and spices come from. Hungry yet?
Our contributors this month have put together another wonderful slate of essays and profiles touching on everything from personal style — the first of our Style Profile series features a physician and TV host who swears by a good timepiece — to making the most of retirement. As always, we welcome your thoughts and questions at firstname.lastname@example.org.
Thank you and happy reading!