I’m interested in mongrel cuisines.
Just about everything I cook myself is mongrel cuisine by definition. I’m culturally rather a mongrel myself, and most of my sources for recipes are not exactly faithful to the culture of their birth. For instance, this evening I made dal, following a recipe from someone who I’m pretty sure isn’t Indian. I’ve never had the “real thing” cooked by someone who grew up eating Indian food at home so I have no real idea how “authentic” this one is and I don’t care as long as it tastes good, which it did.
This got me thinking about how “Indian food” as most commonly seen in Britain is itself both a subset (the default “curry” only representing food from the northern end of the subcontinent) and very much a mongrel, featuring some dishes that appear to have been invented in Britain. Similarly, when I moved to the US I noticed that the more bastardised forms of Chinese food were actually quite different from those I was used to in Britain. It’s possible in the cities with a bigger Chinese population—Seattle or San Francisco, for example—to find food that has more in common with what I’ve actually eaten in China, but the default is beyond mongrel; let’s call it a chimera. Continue reading

