My Kids, India’s Food
Our son is a terrifically good eater, so long as we serve him food which is devoid of chilli or cumin. And hide the mushrooms. Oh, and don’t serve him drinks other than water (except for a small bit of juice with breakfast, and maybe some decaffeinated tea), or biscuits, or indeed any sort of snack other than fruit. And of course you can’t count the part of the day which falls after 3pm, or any meal on any trip away from home, or most occasions on which the novelist and critic Anthony Burgess is not sitting down to tea with us [17:35]. Actually, sometimes I think we should stop boasting about what a great eater he is.
In any case, despite his reputation, and our young neighbour’s assurances that food in Bangalore isn’t really spicy because it’s fried, I decided it would be best to make some small attempt to train his cumin-and-chilli-hating palate before our upcoming journey to India.
Tandoori and Naan
They say kids will eat better if they’re involved in the cooking. This seldom applies to naan bread, which will be scoffed regardless, but the kids are just fascinated by the way this guy makes the dough stick to the walls of the tandoor, and then peels it off again using long, metal sticks. I swear it tastes even better to them after they’ve seen it cooked. The North Indian stall in the newly-renovated Sedlap food court (Vivocity basement) was, therefore, an obvious choice, even before we considered their tandoori chicken and fish, samosas, and pakora.
Baingan Bharta
Having shored up our confidence somewhat, we followed with a home-made baingan bharta, courtesy of the recipe section of Ganesh Gopalan’s Blog:
…only we thought we’d cook a less spicy version to suit the children. So, ok, the main ingredient of this dish is roasted eggplant. It turns out that baingan bharta tastes awful without chilli, unless, for some reason, you really like to eat roasted eggplant. It seems obvious now. I don’t blame Ganesh Gopalan’s recipe, though – I blame the person (me) who decided not to follow it, despite the fact that removing the chilli makes it all taste a) very un-Indian; and b) a lot more like something my kids hate roughly as much as they hate chilli. Honestly, what was my goal there?
Next time I remove the spiciness from Indian food, I’ll make sure the food is something everyone likes without, you know, the spices – such as this tried-and-true paneer and potato curry, which is one of only two Indian recipes I can make passably (by which I mean edibly, at least in the technical sense of the word).
Seriously though, click through to see how delicious the baingan bharta looks when you actually follow the instructions. One night when we have a suitable store of kid-friendly leftovers, baingan bharta and I are on for a rematch, and I’ll be bringing the birdseyes.
Vegetarian Chapati (And The Magic Of Asking Someone Who Knows Indian Food)
Meanwhile, I thought it would be wise to outsource the Indian food intro once again. We headed for the Indian food stall at Vivocity’s Kopitiam food court (adjacent to the food court we visited earlier), where I ordered a vegetarian chapati set and asked the server to choose the dishes he thought my son was most likely to eat. With a casual rocking of his head, he served us this selection from which my kids really and truly ate lunch, even though P swore he wouldn’t.
Fingertip Foods
Thus bolstered, I felt game to experiment with breakfast chapatis, which we backwardly ate for tea. P, who was lately on the receiving end of an embarrassingly shrewish breakdown concerning table manners, opened the meal by saying, “Mum, here’s my idea: let’s have a lively and interesting conversation over dinner tonight*, and not worry about learning how to use our forks and spoons.” This also suited T, even though she’s in the habit of reminding us that she has very good table manners (usually as P is getting in trouble for his).
What better opening for a lesson on Indian-style eating? We studied these videos:
…and discovered that the real way to make a five year old use his cutlery is to demand that he doesn’t:
I’m beginning to think we’re on a roll. Maybe we’ll even do a whole practice weekend (I could totally add a few cloves to everyone’s tea). If you’ve got any palate-training Indian recipes, now’s a good time to pass them my way – chilli, cumin, mushrooms and all. I’ll let you know how they turn out.
*He used these very words.
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Thanks for liking my posts about Guatemala City and loanwords, B!
Is a visit to Central America on a second wish list?
Baigan bharta, now there’s a dish I haven’t crossed paths with enough. Good to know about Bangalore, which now makes a visit even less of a priority…did you frequent the Mustafa Centre in Singapore?
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My son went through a phase recently of being interested, although he seems to be focussed specifically on the Amazon Basin just now. I guess I’m into loan words wherever they come from.
The time zone difference scares me off visiting that part of the world at the moment. Love to get there eventually, though (maybe once the kids are old enough to look after themselves if they wake up at 2am jetlagged).
I’m thinking of going to Mustafa later this week 🙂 It’s one of my father’s must-sees of Singapore.
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My toddler is an incredibly fussy eater, but when he does eat he’s like the reincarnation of a Gujarati villager. He won’t eat a sandwich but he will eat spinach curry. Kids love strong flavours. I’ve started writing kids recipes amongst my adult ones, I hope that you will take a look x
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Yes, it’s not about the “strength” of the flavour, is it? P will eat blue cheese but not cumin. Clearly there are no rules 🙂
Thanks for the link, I’ll check out your recipes!
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Blue cheese? I’m impressed! X
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Impressed? I’m not! I hate blue cheese! 🙂
Spinach curry sounds much better.
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I am married to an Indian but I never really perfected any Indian dish. Well, not up to my standard, I’m still learning. I love Indian food but my son hates anything with spices, he prefers his food super bland…maybe he will outgrow this inclination, he is half Indian after all.
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I’m sure parents everywhere have to train their kids gradually over time. I just can’t imagine kids are that different the world over. The question to me is, how do they do it? 🙂
But I’m pleased to have got some good ideas in the comments here and I’m sure the rest is just patience. There’s no way your son can go through life with Indian food lovers around him and not learn to like it at least a teensy bit! And I’m also sure your cooking is fine, its just that your standards are very high. 🙂
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You just made me hungry! i looooove Indian (and Nepalese) food.
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Well, now you know what to get when takeaway night rolls around! I assume you have an Indian takeaway nearby as the food is so widely popular. (Back to work takeaway celebration?)
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Sadly and surprisingly there are not that many Indian places in Helsinki, there should be more and one could be around the corner to where we live 😉 (anyone…?) There are much more Nepalese restaurants, similar food and also delicious, but rarely take away. But back to work celebration – or rather salary on my bank account celebration – is already booked!
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Yes, that is surprising – and also sad. But it’s good you have Nepalese food (rare in other places – there’s a story there). Anyway, the salary celebration dinner sounds good. Hope you enjoy it!
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I love the look on P’s face – good timing!
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Actually, I can’t take too much credit for the timing. He was really hamming it up. So much so that I actually have about four similar shots, but that was the best expression.
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Sorry it should read
‘cooking with cumin in foods they do EAT’! argh
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It’s ok – I understood!
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Great post, I really want some Indian food now! Why don’t you start cooking with cumin in foods they do it. When I introduce my boys to new flavours/spices I firstly use them in small amounts in food they already love just so it isn’t all new. If they don’t notice then I amp up the amount of spice. I also started the boys on sweet chilli sauce so it wasn’t as full on. They both love to put it on their food now and they both go for the chilli flakes in tiny doses…but it is a start. Very envious of your trip I have to say.
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Ah, now, see, this is why you’re the pro. I’m seeing a big bowl of (mildly) chilli spaghetti bolognese as soon as my next meat delivery comes in. We are a way away from sweet chilli sauce (we have tried it recently) but definitely sounds like a better introduction than unsweet chili sauce, so I’ll keep trying periodically.
Thanks! That’s an angle I hadn’t thought of at all.
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No worries, cumin, paprika (sweet or smoky) and turmeric are a great start with mince meat and tomatoes ( like a spaghetti) cook the spices with the onions so the flavour is deeper rather than the main favour…..sorry if I’m telling you stuff you already know!
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It’s alright, you can tell me stuff about cooking any time. Did not know that about the onion. Tumeric and paprika we are good with – so that’s alright. The cumin is a weird one to me because it’s not what I’d think of as an offensive flavour (the chilli I can obviously see where they’re coming from).
Sounds like spag bol would make a good start, and I’ll remember about the onions!
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My son lived on rotis with jam, veggie fried rice, and packages of cheese and peanut butter crackers and applesauce I brought from the US the month he was in India. He did finally expand into dosai and ideles but never into any of the curry or vegetable that went with it. He’s still alive. It will all work out!
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I think those are very wise words. If it doesn’t work, he will survive (it’s not even a whole month like your trip!) and there’s always the Chole bhatura you suggested to me before (he will definitely eat that, and any other bread products he comes across).
I’m hoping he gets to taste India, but he will do what he feels he can cope with! Thanks for the reassurance.
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Funny – had good chuckle, my little one loves the blandest foods – ie butter and bread…not even mash potatoes…however I regularly make the South Indian Dhaal ‘Sambar’ with carrots and potatoes, very very little spice – served with raita (yoghurt dip) and rice – goes down very well. Also Idlis (steamed buns out of rice flour and a particular type of lentil) or Dosai for breakfast. I am sure the kids will love it – minus the coconut chutney which can be a little spicy. Idlis I used to eat dipped in milk and sugar –
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Good tips! Ok I will get on to those. Thanks very much!
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Wow I am so impressed! Every time I tried to cook Indian food (which I love) it ends up in tears (mine)…It’s very inspiring .
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I feel I should highlight the fact that I really can only cook two Indian dishes, and I’d be embarrassed to serve either to anyone who was actually familiar with Indian food. But you have to try these things sometimes, even if tears are the usual response (as they are here, too). I’m very grateful for other people’s cooking.
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