Snobbery Helped Take the Spice Out of European Cooking (2015)

Re:Snobbery Helped Take the Spice Out of European Cooking (2... by DerDangDerDang on Thursday March 11, 2021 @11:59AM (#26426209)

Thanks, I always thought saag was any sauce made primarily from leafy greens

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Re:Snobbery Helped Take the Spice Out of European Cooking (2... by krtkush on Friday March 12, 2021 @03:33AM (#26433430)

I'm Indian and for me saag is "leafy greens" too. Spinach to be more particular.

The thing is that in India some meanings change with geography and location. For example, for me bhujia meant this [1] for the longest time. However, when I moved to a different part of the country, bhujia also meant potato fritters. Then, there is bhaji which means fried veggies. But some people also call potato fritters as bhaji.

[1] https://en.wikipedia.org/wiki/Bikaneri_bhujia

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Re:Snobbery Helped Take the Spice Out of European Cooking (2... by DerDangDerDang on Friday March 12, 2021 @12:47PM (#26438535)

Aha that makes sense, thanks

In the U.K. (at least while I was growing up) we had ‘Bombay mix’[1] which included your version of bhujia.

Bhaji and Pakora seem to be interchangeable in British-Indian cuisine. If the bulk is onion it’s called a bhaji, otherwise pakora.

Halwa is another one that can be wildly different, it seems. Though most parts of the world have their own version I guess, all irresistible but very different.

[1] https://en.wikipedia.org/wiki/Bombay_mix?wprov=sfti1

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