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Savoring the Fusion: When West Meets Indian Culinary Artistry

Updated: Oct 14, 2023

There's a particular allure to fusion cuisine, a tantalizing dance of flavors where distinct culinary traditions gracefully intertwine, resulting in a symphony of taste. At the heart of every dish is a story, and today, we venture into a tale where the creamy richness of the Western world meets the aromatic and spice-infused brilliance of India. Delve deep into a unique culinary journey as we re-imagine the classic Cream of Corn with a touch of Indian finesse. Whether you're a culinary enthusiast seeking to experiment or someone with a penchant for flavors that tell tales, this blog promises a feast not just for your palate, but also for your soul. Join us, as we embark on this gastronomic adventure, seamlessly blending the old with the new, the traditional with the innovative. Cream of Corn: An Indian Twist


Cream of corn, a beloved western dish, evokes comfort with its rich creamy texture and delectable flavor. Yet, have you ever imagined how it would taste if given an Indian touch? Inspired by the diverse culinary traditions of India, here's a unique twist on the classic cream of corn recipe. Corn, known for its rich nutrient profile, not only makes this dish delightful but also nourishing.

1. Cream of Corn:

Richness in Every Bite


- Sweet corn cob: 2

- Onions or shallots: 1 large/10 small (100gms)

- Curry leaves: 2 arches (15 leaves)

- Coriander powder: 1 tsp

- Jeera powder: 1/2 tsp

- Turmeric powder: 1/4 tsp

- Garlic: 2 large pods

- Dry red chilies: 2

- Salt: As per taste

- Grated coconut: 2 tbsp

- Coconut oil: 1-2 tbsp


Begin by removing the kernels from the corn cob. For ease, use the backside of a teaspoon to initiate the process, and then the rest comes off easily with thumb pressure. After decorning, wash thoroughly and set aside.

Next, blend the dehydrated curry leaves into granules. In a mixer grinder, combine dry red chilies, garlic, coriander powder, jeera powder, turmeric powder, and sweet corn kernels, creating a smooth mixture. Add salt and curry leaves granules, then whip lightly.

Heat coconut oil in a pan. Sauté the onions until they turn translucent. Add the sweet corn mixture and stir continuously. As it thickens and changes to a golden hue (usually after 3-5 minutes), add the grated coconut. Turn off the heat and spread the mixture evenly in the pan. After five minutes, it's ready to be served.

2. Amla Pachadi:

Refreshing and Tangy Delight


- Amla: 4 (large)

- Ginger: 1/2 inch

- Green chili: 1 (large)

- Fried mustard: 1/2 tbsp

- Cream of Corn: 1 tbsp

- Curd: 2-3 tbsp

- Salt: As per taste

For tempering:

- Oil: 1 tsp

- Mustard: 1/4 tsp

- Curry leaves: 8


Combine all the main ingredients in a mixer grinder. Blend until smooth. For tempering, heat oil in a pan, add mustard seeds and curry leaves. Once they splutter, pour it into the blended mixture. This pachadi can be served with rice or alongside the cream of corn.

3. Bitter Gourd Tamarind Curry:

A Burst of Authentic Flavors


- Bitter Gourd: 2 (medium-sized)

- Onion: 1 (large) or 2 (medium-sized)

- Tomato: 1 (large)

- Sambar powder: 1 tsp

- Coriander powder: 1 tsp

- Tamarind: 1 lemon-sized ball or 2 tbsp of paste

- Jaggery (grated): 1 tbsp

- Turmeric powder: 1/4 tsp

- Asafoetida: 1/4 tsp

- Grated coconut: 2 tbsp

For tempering:

- Gingelly oil: 1 tbsp

- Mustard: 1/4 tsp

- Fenugreek: 1/2 tsp

- Curry leaves: 10


Heat oil in a pressure cooker, sauté the bitter gourd for a few minutes, then transfer to another container. In the same cooker, temper mustard, fenugreek, and curry leaves. Add tomatoes and stir until they soften. Add spices, sambar powder, salt, and water. Add sautéed bitter gourd. Close the lid and let it whistle once on low flame.

Add jaggery and tamarind paste while sauting tomato for bitter gourd curry.

In a mixer, create a paste using some of the cooked curry, water, and grated coconut. Add this paste to the bitter gourd curry, simmer for a few minutes, and it's ready to serve.

Combining global culinary practices with Indian traditions can result in an explosion of flavors. The Cream of Corn, with its Indian makeover, brings out the best of both worlds. Each component, from the creamy corn base to the tangy amla pachadi and the rich bitter gourd tamarind curry, complements each other beautifully, promising a feast for the senses. So, why wait? Dive into this unique culinary journey and savor the blend of tradition and innovation.

Side Effects of the dish: Corn is rich in phytic acid, Mycotoxin is a fungal mold contamination in sweet corn may which is a concern in developing countries Serving suggestion

Serve cream of Corn,amla pachadi and bittergourd curry with steamed rice,idli and dosa.

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