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The Indian Spice Kitchen
Excerpt:
The adventurous, savvy American palate no longer limits Indian food to a bowl of curry. Professional chefs, home cooks and diners are discovering the culinary splendors of Indian cuisine, recognizing the difference between North and South Indian styles of cooking as well as variations from regions such as Kerala and Chettinad in the south, and Gujarat and Goa on the western coast. Classic recipes appearing in restaurants and specialty food stores include dosa (a South Indian thin, often stuffed, crépe made from a batter of rice, lentil flour and water), chat snacks and Matar Paneer (Indian fresh cheese and green peas in tomato sauce of cumin, coriander and cilantro).
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Two years ago, Rachel Berliner, creator and co-owner of Amy’s Kitchen, in Santa Rosa, Calif., introduced an Indian line to her organic, vegetarian, home-style prepared-meal offerings. Selections include classics such as Mattar Paneer, Chana Masala (chickpeas in a caramelized onion sauce of cumin, ginger and mango powder) and Vegetable Korma (carrots, green peas, green beans in cardamom nut sauce). “The line has become the top-selling packaged Indian food in mainstream supermarkets and natural foods outlets with more launches scheduled,” notes Steve Warnert, director of sales and marketing.
“Our customers want the real flavor, the way Indians dine at home. So we begin with fresh ground spices and cook in small batches in kettles,” explains Berliner, who has become as versed in Indian spices as a masalawala (spice seller) in old Delhi. Berliner prefers to stay away from strong flavors. “We work with familiar spices and use small quantities.”
Your Comments
Dear Amy,
I was recently advised by my doctor that cutting dairy from my diet could help with the sudden fatigue and skin breakouts I've been experiencing. I was so worried about switching to soy products because I was worried they would taste awful. Luckily Amy's makes lots of dairy-free products that I LOVE, including the Macaroni and Soy Cheeze which is my absolute favorite! Even my boyfriend has converted 
Keep up the good work!!
Your Comments
It's so rare for me to find a new favorite food. I am such a creature of habit that I rarely try anything different or exotic. A few weeks ago I had a hankering for chili. But to be perfectly honest, none of the typical vegetarian chilis were doing anything for me. I usually had to doctor them with salt and cayenne just to have a little bit of flavor. But then I found Amy's Organic Spicy Chili. I'm a sucker for anything red and I was really drawn to the deep red colors on the can. As I cooked it that evening I had all of my standards out on the counter--cayenne pepper, salt, cheese--ready to liven up the flavor. But after testing a spoonful I realized it needed nothing. This chili is PERFECT just the way it comes. And, honestly, that's just not something you find very often. Bottom line; I have found a new favorite food; one that's actually good for me to eat. I look forward to the cold rainy San Francisco winter now that I have something rich and hearty to keep me warm!
From Tom