Our quest for allergy friendly foods (on a very limited budget) has me exploring all kinds of things in the kitchen. I love living in a city with so many cultures and so many types of food and love cooking widely. I like exposing my toddler to a range of foods and trying to encourage a wide palate (besides she doesn’t like my mac’n’cheese anyway).
I’ve never been a big fan of Indian food (apart from some truly delicious foods that Indian friends have cooked at home themselves) as I find the spice base, even when mild, often leaves me feeling ill. I find this in equal parts frustrating and amusing given that I have eaten some truly hot dishes in Thailand and Vietnam and been fine.
I found a big selection of vegetarian Indian meals at a bulk buy store recently which we can actually eat because they use rice bran oil and they declare every single damn ingredient that they use (for which I love Priya as only someone with food allergies in the family can). The idea of a shortcut in the kitchen or a kinda-almost-sorta takeaway was wildly appealing so I decided to give them a try.
The first one was Shahi Paneer; “a highly rich north Indian curry of cottage cheese cooked in a cashew gravy”. Paneer is a kind of cheese (you can even make it yourself) and in this case is in a mild cashew gravy. I was cooking quickly for Miss 2 so ended up making egg noodles and ending up with some quasi-hybrid-cultural dish that nonetheless tasted good. I liked it and Miss 2 consented to try it and eat a small portion (which is reasonably high praise from a toddler confronted by something new).
Allergies: soy free, gluten free, egg free, peanut free.