To many Americans, Falafel is a fried ball of mashed up garbanzo beans that you can put in a sandwich. But to me, falafel reminds me of where I’m from – Sudan. Until recently, I thought there was really only one way to make it. But it turns out, there are many ways to fry a falafel, depending on where you’re from – and of course, everyone thinks their way is best. So I headed out around the Bay on a falafel shop hop.
Our part of the world is famous, or maybe infamous, for its interest in food and how it’s grown. We’re also known for local specialties ranging from sourdough bread to the super burrito. Author Erica J. Peters of Mountain View explains the history of several “signature dishes” in her book San Francisco, A Food Biography.
The book highlights a number of Gold Rush-era specialties. Two of note are the Hangtown Fry, and sourdough bread.
Today we revisit a previous dispatch so Sandip can recover from the flu.
In America, Sandip discovered coma-inducing lunches of all you can eat chicken tikka masala and saag paneer and naan for just 9.99. Well, what goes around comes around. The great Indian buffet has come to India - with a vengeance.