WFD Season 2 Finale!!!

Today marks the end of my 29 day, month long journey into the heart of Indian cuisine. This February, I dedicated myself to learning as much as I could about Indian cuisine by engaging with a wealth of resources to deepen my understanding and appreciation of this rich food culture. 

I watched countless videos, read plenty of articles and actually read the explanations at the beginning of online recipes. I explored Indian grocery stores, discovering ingredients that were once foreign to me, and visited Indian restaurants in Amsterdam. In my own kitchen, I attempted cooking several traditional Indian recipes, striving for authenticity in every dish. And most excitingly, I took the creative liberty to devise my own recipes influenced by the essence of Indian cuisine. 

Though the 29 days dedicated to Indian cuisine have felt extensive, I’m left with the impression that I’ve only just begun to explore its depths, particularly the traditional dishes. I started the month with a comprehensive list compiled from my initial research, which only grew as I delved deeper and received suggestions. Despite not managing to try everything on my list, the experience has significantly boosted my confidence. The next time I find myself at an Indian restaurant, I’m more inclined to venture beyond my usual order of butter chicken and try something new.

While I thoroughly relished the opportunity to try various traditional Indian recipes, appreciating their origins, and experimenting with the techniques and ingredients involved, I discovered that my genuine passion was ignited by the dishes where I ventured into creativity. Merging the knowledge I gained with my own culinary style and introducing new ingredients was so fun. This balance of learning and experimenting, crafting meals that resonate personally with me, epitomizes what I love most about cooking.

Starting this culinary journey in January, I didn’t set rigid plans or strict guidelines for myself. I wanted to learn along the way, hopefully with the help of my audience. My main goal was simply to deepen my understanding of various cuisines and to challenge myself to broaden my culinary palette. If anything, I thought I would be sticking to more traditional dishes rather than creating my own. How ironic that my personal creativity has become my favorite part.

My most significant realization after these two months is the profound value I place on cooking—it’s a cherished activity I’m keen to protect. While transforming cooking into content has been an enjoyable endeavor thus far, I’m cautious about not letting this journey morph into an overwhelming challenge that diminishes my pleasure in both preparing and savoring meals. It’s essential for me to maintain my enthusiasm for cooking daily, looking forward to each opportunity to create in the kitchen.

Embracing creativity in the kitchen and focusing on dishes that truly excite me, rather than strictly adhering to traditional recipes, has become my preferred way to enjoy this challenge. The aspect I anticipate most is the process of devising and sharing innovative recipes with my audience. This creative journey is not only enjoyable for me but, I hope, serves as inspiration for you as well. With this in mind, you can look forward to a diverse array of creative dishes in the upcoming months, moving beyond the traditional recipes.

Building on this creative approach, I’ve decided to challenge myself with an intriguing project: each month, I will prepare a few specific dishes, modifying them with ingredients reflective of that month’s featured cuisine. By the year’s end, I’ll have crafted 12 distinct versions of the same dishes, each infused with the flavors of different world cuisines. 

And now, I give you this month’s Indian spin on these dishes:

Dumplings: Tikka Masala Dumplings

• 1 pack wonton wrappers (or premade gyoza to make things easier)
• 2 chicken breasts
• 1/2 yellow onion
• Green onion
• Juice from 1/2 lemon
• 1 tbsp ginger garlic paste
• 1 tsp of each: Kashmiri chili powder, turmeric, coriander powder, cumin, salt
• Tikka masala sauce (homemade or from a jar)

Method:

1. If homemaking the tikka masala, make that first.
2. (If using premade gyoza, skip to step 4.) Combine chicken, onion, green onion, ginger garlic paste and seasonings in a food processor.
3. Fill each wonton wrapper with a small spoonful of the chicken mixture and seal using water along the edges of the wonton wrapper.
4. With oil, fry in a skillet until crispy on each side. If desired, steam by adding 1 cup of water and covering for about 3 minutes until the water has evaporated. 
5. Serve topped with tikka masala sauce (& ponzu!)

Pasta: Korma Curry Noodles

• 1 pack rice noodles
• 8 cloves garlic, minced
• 3 tbsp shredded coconut
• 1 tbsp fresh ginger, grated 
• Korma sauce to taste (probably about 3 tbsp)
• 1 can coconut milk
• 1 tbsp soy sauce
• 2 tsp honey
• Juice from 1 lime
• 1-2 red chilis, sliced 
• Cilantro 

Method:

1. Cook rice noodles.
2. In a skillet, heat a little oil and toast the garlic. After about 3 minutes, add the coconut and toast until the garlic is crispy and the coconut is golden brown. Remove from skillet and set aside.
3. In the skillet, add the ginger, korma sauce, coconut milk, soy sauce, honey and chilis. 
4. Once simmering, add the noodles and top with lime juice.
5. Served topped with the crispy garlic coconut, cilantro, (probably more soy sauce) and more chilis if desired.

Rice Bowl: Indian Chipotle Bowl

Salad: Brussels Sprouts Salad With Tandoori Chicken

Sandwich: Samosa Grilled Cheese

Tacos: Butter Chicken Tacos

• 2 chicken breasts, cubed
• Butter chicken sauce (homemade or from a jar)
• Tortillas
• Greek yogurt
• Cilantro

Method:

1. If homemaking the butter chicken sauce, make that first.
2. In a skillet with some butter, cook the chicken. Once cooked, add the sauce.
3. Serve on warmed tortillas, topped with yogurt and cilantro. Tip: to make the yogurt more like sour cream consistency, add some water.

Perhaps the highlight of Season 2 of WFD, and introducing it to social media, has been all I’ve learned from the feedback I’ve received online. I received numerous helpful recommendations on dishes to try, as well as assistance with culinary techniques and solutions to challenges I faced in the kitchen. Admittedly, there were moments of critique for certain missteps—whether it was for preparing dishes not traditionally Indian or for commentary that was perceived as offensive. I view these as crucial parts of my learning journey. I welcome all feedback, recognizing its importance in broadening my understanding and appreciation of Indian cuisine. 

But most importantly, I am both proud and overjoyed with the community we’ve built in just 29 days. My primary goal in launching this series was to forge a community of individuals who share my passions for travel, cooking, and exploring world cuisines. I hoped for an audience that actively participates in this culinary adventure—offering recommendations, answering questions, calling me out when necessary, and finding joy in the recipes I share. Seeing this engagement come to life has been incredibly fulfilling. If we keep this up, imagine what we can build in an entire year!!

I am so thankful for this community and its support, feedback, and help navigating this evolving series. Although I can’t promise the coming seasons of WFD won’t present any more changes or new ideas, I believe we laid a solid foundation for what to expect. And I cannot wait for what’s to come!!!!!!!

xo, mikaela