The first thing that someone will tell me when they find out I am from India is how much they love curry, and how much they love naan. Their use of these two words tells me that they likely have not ventured past their neighborhood Indian food place in a nearby strip mall.
I guide them quickly through the cuisine’s different kinds of breads, other than naan, as well as entrees—and very few are called “curry.” I try to share how authentic Indian food is much more than what is available in restaurants, hoping to also convey that it is not that difficult to make, and they should try it at home. Naan feels familiar, is reminiscent of pita, but isn’t eating and appreciating a new cuisine all about trying something different and new?
