Fusion Kitchen is one of my areas of interest in the culinary field. This is one area which is fast developing. I have been trying out different cuisines combining a small percent mixing with my home cuisines. I find it as a way of expressing a little bit of me in whatever I dish up. If you have that “in-thing” in you as far as the art of cooking is concerned. Then nothing is going to stop you from churning out wonderful dishes which hit the right notes and flavors, nailing down the dishes to perfect balanced dishes.
History of food fusion dates back to centuries though the popularity gained decades back. In fact, according to Natasha Geiling at Smithsonian.com, fusion cuisine, defined as “the blending of culinary worlds to create new, hybrid dishes,” has been around for centuries, ever since the beginning of trade. As cultures began to overlap, it was only natural that new dishes were created, when people shared and combined cooking styles and ingredients to create new concepts and flavor profiles. A classic example of early fusion is Italian spaghetti, which would have never existed without Italy’s exposure to the Chinese noodle.
Modern fusion cuisine is usually traced back to the 1980s, when chefs like Roy Yamaguchi and Wolfgang Puck began to intentionally combine flavors from different cultures. Puck combined his affinity for Asian flavors with his European upbringing and training to create innovative dishes that quickly gained popularity in California and across the United States. Soon after, phrases such as Pan-Asian, Cal-Asian and Pan-Pacific emerged in an attempt to define these new food styles. Wolfgang Puck noted in an interview with Perry Garfinkle of The Wall Street Journal, that he doesn’t think these new concepts need to be defined, saying “As soon as it’s named, it becomes a ‘trend’ that everyone can jump on and imitate, rather than innovate. It’s not as simple as adding ginger and soy sauce, and voilà, Asian fusion.”
Every nationality borrows foreign food ideas, changing them in the process. When American cooks turned the pizza into the deep-dish pizza and the enchilada into the enchilada pie, they were adapting those dishes to their own taste the same way they’d already adapted the English fruit pie–downplaying the doughy part and expanding the filling. (And as for the original English fruit pie, the French already thought of it as a tarte gone wrong.). The Cronut®. The waffle taco. Pad Thai pizza. These are just a few of the items that have emerged from the fusion cuisine trend that has become integrated into American dishes. From incorporating more ethnic flavors into our meals, to merging two seemingly disparate foods into one, fusion has helped shape the way we look at and enjoy food today.
Now put yourself in the shoes of an American cook back in the wood-burning stove days, 100 or 150 years ago. Most Americans cooked a traditional cuisine based on English-style stews, puddings and pies, rounded out with Indian touches such as hominy and succotash and a few wafts of German or Dutch influence. Cookbooks were rare, and rarer still were people who could afford to visit foreign countries.
But as people get beyond the level of hand-to-mouth existence, they begin to ask more of food than whether it’s filling. They want variety; they want sophistication–which in the 19th Century meant French cuisine, or whatever people thought was French. During the 19th Century, American cooks (following in the footsteps of English cooks) took to putting white sauce in an awful lot of dishes in order to make them more elegant.
India too has developed its own version of fusion cuisine. From Shot glass Idlis and chats to Dosa Pizzas to coffee marinated mutton with glaze reductions and baked Rasmalai, cardamom rose cake, the list is endless. This dish follows this genre and I made it couple of times improvising with each time. since my fellow foodies gave me a green signal, I’m posting it on my site.
Gulab jamuns are made during weekends at randomly since weekends are the time, when we indulge in these sweet fancies.(https://www.youtube.
The flavor and aroma is enhanced by cardamom, rose and vanilla, all the three which when combined gives a unusual intoxicating aroma. The texture of the custard will be smooth and creamy. To get this, once has to be very careful while baking this dish. The thickness of the custard depends on ones preference. I wanted a wobbly creme caramel/ pannacotta texture, hence I added custard in that amount which is the quantity mentioned here. If you want lil more runny or really runny ones, reduce the amount of custard powder.
Garnishing can be done with some pista and almonds flakes along with some rose petals. Hope and wish this Diwali brings in all the colors you have been hoping for. Wishing everyone a Happy Diwali. Don’t forget to try out this creamy rich dessert which will be a hit if you entertain your guests.
Prepare the Gulab Jamuns as per the recipe link I have posted above or use store bought ones.
Boil the milk with crushed cardamoms and sugar.
Reduce it to 1/3 rd in quantity. Add the condensed milk and give a stir.
Add the bloomed saffron and simmer further for 5 minutes.
Make a paste of custard powder and 3-4 tablespoons of milk.
Reduce the flame of the milk to bare minimum and add the custard whisking continuously .Allow it to simmer for couple of minutes till smooth and creamy.
Fry the bread triangles in butter till golden and crisp.
Layer it in the bottom of the baking tray. Soak it with sugar syrup and keep for a minute.
Layer the custard on top and then halve the jamuns and place it beautifully on top of the custard.
Garnish with nuts of your choice and bake in preheated oven or under grill for 10 minutes till its browned and golden in color.
Cool and refrigerate or you can have it hot with sauce of your choice.
Happy Cooking !!!!