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Have you ever noticed lemons and chili peppers hanging at the doors of Hindu homes? While you might be familiar with the ‘scientific’ explanation that they help ward off flies, mosquitoes, and moths due to their aromas, there’s a deeper cultural and mythological significance to this practice.

Hindu mythology speaks of Laxmi, the goddess of prosperity, having a twin sister named Alakshmi or Jesthadevi, who is considered the goddess of poverty and deprivation. Laxmi prefers sweet dishes, while Alakshmi favors sour and spicy flavors. To attract the blessings of Laxmi while keeping Alakshmi at bay, people hang lemons and chilies outside their homes.

Beyond the mythological aspect, Nepalis share a profound love for chili peppers, which plays a significant role in their culinary traditions. Chili peppers are indeed a distant cousin to the local varieties like jyanmara, dalle, aakase, and jire. Despite its fiery reputation, chili peppers are adored for their ability to enhance the taste of dishes, striking the perfect balance of flavors in Nepali gastronomy.

Chili peppers have a captivating history that spans continents and cultures. Originally from America, these small, vibrant fruits found their way to India, where they became an integral part of the country’s diverse culinary landscape. The pungent and fiery flavor of chilies infused Indian dishes with new dimensions, enriching the complexity and depth of flavors. Over time, chili peppers spread globally, transforming regional cuisines across Europe, Africa, Southeast Asia, and beyond.

In Nepal, chili peppers are cherished for their exceptional taste, and the demand for them is on the rise. One family in Palpa sold akabare (cherry chili) worth four million Nepali rupees last year. It’s expected to reach six million Nepali rupees this year. This surge in demand reflects the unwavering popularity of these spicy delights in the country.

Nepal’s culinary landscape is a reflection of its multi-ethnic, multicultural, and multi-religious fabric. The country embraces a rich tapestry of diverse eating traditions, and chili peppers play a pivotal role in many Nepali dishes. From the sweet and sour flavors of sel-roti prepared during Tihar to attract the blessings of Laxmi, to the fiery delights like ‘choyela’ and ‘nibuwa sadheko’, Nepalis have a deep-rooted love for chili-infused cuisine.

In the world of gastronomy, balancing flavors is an art, and chili peppers are an essential component of achieving that balance. The five fundamental tastes—sweet, sour, bitter, hot, and umami—come together harmoniously in Nepali dishes. Chili peppers provide the fiery element that complements the other tastes, making them a vital supporting ingredient in Nepali kitchens.

Chili peppers have long been known for their medicinal properties, particularly in Ayurveda—the ancient Indian system of medicine. Their use in traditional medicine across India and Nepal is a testament to their cultural significance beyond the realm of culinary arts.

As chili peppers made their way to different parts of the world, they seamlessly integrated into various regional cuisines, leading to culinary adaptations and the creation of unique dishes. Each culture infused its culinary traditions with chili peppers, resulting in a vibrant array of flavors and heat levels. From the smoky chipotle peppers of Mexico to the explosive Thai bird’s eye chilies, the versatility of chili peppers shines through in their adaptability to diverse culinary contexts.

While chili peppers have become an essential ingredient in cuisines worldwide, their presence in traditional European dishes may not be as prevalent compared to other regions like Asia, Africa, or Latin America. Historical factors, such as chili peppers’ introduction to Europe after Christopher Columbus’s voyages in the late 15th century, contributed to their slower integration into European cuisine.

The allure of chili peppers lies not only in the heat they bring to dishes but also in their ability to trigger the body’s natural cooling mechanisms. Despite the temporary heat sensation they create, chili peppers induce the release of endorphins, which contribute to a sense of pleasure and well-being, often referred to as a ‘spice high’ or a ‘chili rush.’

The history of chili peppers is a testament to their remarkable journey from America to becoming an integral part of cuisines worldwide. Their introduction to India and subsequent global spread transformed culinary traditions across continents. As we relish the diverse flavors and fiery sensations that chili peppers offer, let us celebrate their rich history and the culinary experiences they continue to inspire.

The author is a UK-based R&D chef

Fish and chips have long been hailed as the most iconic British dish, recognized worldwide for its appeal. However, in recent times, a South Asian culinary delight, Tikka Masala, has emerged as a strong contender for the title of ‘a true British national dish.’ Although Tikka Masala’s origins lie in South Asia, its popularity and integration into British culture exemplify the country’s rich history of multicultural influences and culinary diplomacy.

The roots of Tikka Masala can be traced back to the diverse culinary landscape of South Asia, but its journey in becoming an integral part of British cuisine is nothing short of fascinating. Various claims surround the invention of Tikka Masala, but one widely accepted narrative suggests that it originated in Glasgow, Scotland, during the 1970s. Legend has it that a customer at an Indian restaurant complained about the chicken tikka being too dry. In response, the inventive chef introduced a spiced tomato-based sauce to the dish, thus giving birth to the now-famous Tikka Masala.

British Tikka Masala boasts a captivating and often debated history, intricately linked to diplomacy and multiculturalism in the context of British culinary heritage. While it may not be a traditional British dish, its widespread popularity in the UK serves as a testament to the country’s openness to embracing diverse cultural influences.

The multiculturalism in British cuisine can be attributed to centuries of colonization, trade, and immigration, which have welcomed people from all corners of the world, bringing along their unique culinary traditions. As a result, British cuisine has evolved into a vibrant fusion of flavors and ingredients from diverse cultures. Tikka Masala perfectly embodies this culinary amalgamation, harmoniously combining South Asian spices and cooking techniques with British preferences.

The allure of Tikka Masala goes beyond the UK, with various airlines seeking their variations of this delectable dish. For instance, Arabic Chicken Tikka Masala and ‘British Airways’ Best of British’ Chicken Tikka Masala, inspired by the ‘Friday Takeaway,’ demonstrate its universal appeal. With approximately 47 different recipes in the system, ranging from variations with nuts, no nuts, sugar, honey, vegan options, low-calorie versions, saffron-infused versions, and even a Christmas Turkey Tikka Masala, Tikka Masala’s adaptability underscores its versatility and broad appeal.

Culinary diplomacy plays a significant role in the rise of Chicken Tikka Masala as a beloved dish in the UK and beyond. By embracing and adopting this South Asian delicacy, the British people have showcased their appreciation for Indian cuisine and culture, fostering a stronger bond between the two nations and exemplifying the positive aspects of multiculturalism.

The popularity of Chicken Tikka Masala in the UK has sparked lively debates about whether it deserves the title of the country’s national dish. While some argue that it represents the nation’s rich diversity, others raise concerns that it may overshadow traditional British dishes. Nonetheless, its widespread acceptance and seamless integration into British cuisine demonstrate the profound impact of multicultural influences on modern British identity.

The journey of Chicken Tikka Masala from South Asia to become a cherished British national dish highlights the significance of multiculturalism in British cuisine. It symbolizes the power of culinary diplomacy, fostering cultural exchange and understanding between nations. As the UK continues to celebrate its diverse heritage, dishes like Chicken Tikka Masala stand as testaments to the richness and inclusivity of British food culture.

The concept of ‘Tikka Masala diplomacy’ as a means of promoting cultural exchange and understanding between nations has proven effective, extending its popularity to countries like the UK, America, and various parts of Europe. Utilizing Chicken Tikka Masala as a representation of Britishness during airline catering, events research, development, workshops, presentations, and production endeavors can be a powerful way to celebrate the multicultural influences that have shaped modern British cuisine. By serving this dish and sharing its history, British culture’s openness and inclusivity are showcased, highlighting how it has embraced and integrated culinary traditions from around the world.

Through Tikka Masala diplomacy, a positive image of the UK emerges as a country that values diversity, fosters cultural appreciation, and seeks to connect with people from different backgrounds. By sharing the story of Chicken Tikka Masala and its journey from South Asia to the UK and beyond, meaningful conversations about multiculturalism can be encouraged, motivating others to explore and celebrate their cultural heritage.

Food possesses a unique ability to unite people, and Chicken Tikka Masala’s popularity serves as compelling evidence that culinary diplomacy can effectively build bridges and foster international connections. As this dish continues to spread Britishness around the world, it is essential to approach it with respect for its origins and the cultural contributions of the Indian subcontinent. Emphasizing the fusion of flavors and cross-cultural collaboration behind Tikka Masala’s global appeal adds depth to its appreciation.

Ultimately, Tikka Masala diplomacy offers a positive and impactful approach to promoting cultural understanding and appreciation. By showcasing the multicultural influences within British cuisine and celebrating the journey of Chicken Tikka Masala, we contribute to a more interconnected and inclusive global community.

This is my version of the Chicken Tikka Masala recipe and it’s the easiest one ever.

Ingredients:

• 800 g boneless chicken, cut into bite-sized pieces

• 120 ml vegetable oil

• 800 gm | 2 cans creamy tomato soup (store-bought or homemade)

• 6 gm | 3 teaspoons garam masala

• 2.5 gm |1 teaspoon chili powder

• Salt, to taste

• Fresh cilantro (coriander leaves) for garnish

Methodology:

Marinate the chicken pieces with one teaspoon of garam masala, oil, and 10.5 gm of salt.

Preheat your grill or BBQ to medium-high heat. Grill the marinated chicken pieces until they are cooked through and have a slightly charred exterior.

For the sauce, pour in the creamy tomato soup and stir to combine with the rest of the two spoons of garam masala. Bring the mixture to a gentle simmer.

Once the sauce has thickened to your liking, add the grilled chicken pieces to the sauce and gently stir to coat the chicken with the creamy tikka masala sauce.

Taste the sauce and add salt as needed. If you prefer a richer flavor, stir in the heavy cream or coconut cream, if you have it in your kitchen cabinet, and let it simmer for an additional minute.

Garnish with fresh cilantro leaves and serve the Chicken Tikka Masala over cooked basmati rice.

Enjoy your delicious and easy-to-make Chicken Tikka Masala!

The author is a UK-based R&D chef

In Nepali society, the significance of Hing (Asafoetida) is intertwined with wealth. A well-known idiom captures this sentiment: “I do not possess Asafoetida, but I have the cloth that once wrapped Asafoetida (even after the Asafoetida is consumed, its fragrance lingers within the fabric).” This saying epitomizes the affluence of my ancestors, who could afford to season their lentils and curries with Asafoetida. While I may not enjoy the same luxury, I possess the remnants of Hing’s essence within the fabric, which exudes its unmistakable aroma. 

The origin of Asafoetida is probably the Farsi speaking area of Iran or Afghanistan because Asa is a latinized form of Farsi asa (or Aza) “resin”, and Latin foetidus means “smelling, fetid” It actually simply translates to “stinking resin.”

Asafetida is actually the oleo-gum resin extracted from the exudates of the rhizomes and stem of the plant species Ferula asafetida. This fragrant spice commonly found in South Asian kitchens, holds a special place in my culinary repertoire, thanks to my mother's teachings. I've become an avid enthusiast of Hing, as it effortlessly harmonizes the various components of a dish, infusing it with depth and complexity. 

It is used as a condiment in various regions of the world which provides a great flavor in cookery items Derived from the resin of the Ferula species, a perennial herb indigenous to Iran, Afghanistan, and surrounding regions, Hing has become an essential ingredient. In fact, India alone accounts for 40 percent of the world's consumption, importing all 1,500 tones yearly at a staggering cost of $130m from the desert regions in Afghanistan, Iran, Uzbekistan, or Kyrgyzstan.

While raw Hing possesses a potent, sulfurous odor, when cooked, it transforms into a more pleasant aroma and flavor. Renowned as a flavor enhancer, it gracefully complements dishes like curries, lentil daal, and pickles.

Beyond its culinary applications, Asafoetida boasts potential health benefits, making it a prominent component of traditional medicine. Believed to aid digestion, alleviate flatulence, and possess anti-inflammatory properties, it offers a holistic approach to well-being.

Asafoetida is commonly available in powdered form, often blended with rice flour, and can be found in specialty spice stores or Asian grocery outlets. Due to its intense flavor, a little goes a long way, making it ideal for culinary creations that require a nuanced touch. Personally, I prefer to use Asafoetida as a tempering spice, either at the beginning or as a finishing touch to my cooking, ensuring that every dish I prepare is imbued with its unique essence.

The Book of Spice, author John O'Connell describes how Mughals from the Middle East first brought Hing to India in the 16th century. Many Indians use Hing to add umami to an array of savory dishes, Japanese and Chinese use dashi, soya for umami same with Indian Kitchen use Hing for umami.

Asafoetida, (Hing), has long been utilized in traditional medicine for its various health benefits. While some of these claims are supported by anecdotal evidence and historical practices, further scientific investigation is necessary to validate its efficacy.

One of the traditional uses of Asafoetida is to aid digestion. It is believed to possess carminative properties, which can help alleviate flatulence and bloating. When incorporated into dishes containing legumes and beans, it is thought to reduce the digestive discomfort often associated with these foods.

Laboratory studies have indicated that Asafoetida contains compounds with potential anti-inflammatory effects. However, additional research is required to ascertain its efficacy in reducing inflammation in humans and its applicability in treating inflammatory conditions.

Another area of interest lies in the antimicrobial properties attributed to Asafoetida. It is believed to have the ability to inhibit the growth of certain bacteria and fungi. Nevertheless, most studies investigating its antimicrobial effects have been conducted in laboratory settings.

Within the realm of traditional medicine, Asafoetida has been employed to alleviate respiratory symptoms such as coughs, asthma, and bronchitis. If considering the use of Asafoetida for medicinal purposes, it is advisable to consult Ayurvedic doctors or Amchis, who can provide guidance based on their expertise.  While Asafoetida shows promise in various therapeutic areas, more rigorous scientific research is warranted to fully understand its medicinal potential and ensure safe and effective usage.

While my understanding of Asafoetida farming in Nepal is limited, my online research reveals that it is not currently conducted on a large scale. However, historical records show that herb merchants from the Karnali region used to transport Hing, along with other herbs, from the highlands to sell in the hills and plains. Their Hing gained popularity not only in Nepal but throughout the entire Gangetic Plains, suggesting limited cultivation of Asafoetida in the highland desert.

Presently, Nepali farmers are grappling with crop destruction caused by monkeys. According to agricultural experts, Ferula asafetida plants are resistant to monkeys. This presents an opportunity to delve deeper into Asafoetida farming, considering the advantageous proximity of our neighboring market, India. Additionally, with approximately five million Jain individuals worldwide who primarily rely on Hing as a key spice due to their exclusion of garlic and onion from their kitchens, the potential demand for Asafoetida is significant.

Let us embrace the essence of Hing and embark on cultivating it in our hills, mountains, and highland deserts. So that it can help to generate more income and we do not have to brag about the fabric with its aroma. 

The author is a UK based R&D chef