“ABSORPTION.”
When you hear this word, what comes to mind? Is it a paper towel soaking up some spilled milk? How about your skin taking in the lotion you’ve just applied?
When I think of “absorption,” I’m reminded of a country: India. Like a paper towel that soaks up water, India takes in outside influences and transforms them into something uniquely its own.
Take a look at this meal. Burgers and fries aren’t Indian inventions. But India has taken these items, and with a little tweaking of its own, has made them suitable for Indian palates, absorbing them into mainstream culture.
See the reddish brown powder dusted over the fries? That’s called Peri-Peri seasoning. It’s a flavorful blend of chilli, salt, pepper, garlic, tamarind, onion, sugar, and other herbs, and let me tell you it’s the best thing invented since electricity. I’m considering taking a full bag of it back to the States, but I’m not sure airport security would appreciate a pouch of mysterious, spicy powder in my luggage.
As for the “McAloo Tikki Burger,” it’s an even greater creation. In Hindi, “aloo” means potato, and aloo tikki is a classic North Indian dish made from mashed potatoes, peas, chilies, and spices, fried into crisp, little cutlets.
Both the Piri Piri fries and the McAloo Tikki Burger are what I’d like to call “Frankenfoods.” Like Frankenstein, they’re a mishmash of things—a mishmash of different culinary ingredients and traditions, brought together in one experimental creation.
Unlike Frankenstein, Frankenfoods aren’t grotesque; in fact, they’re quite delicious. The new blend of flavors produces a kind of surprise in your mouth, stretching your taste buds in different ways to produce an elevated sensation.
During my time in India, I’ve come across some incredible Frankenfoods, from paneer pizza to filter coffee boba. I’m amazed at both restaurant owners’ willingness to put these things on the menu and how eagerly customers embrace them.
The appreciation and success of Frankenfoods within the Indian market speaks more broadly about India as a whole. At the collective level, this is a nation that does not fear foreign influence on the plate. India eagerly adapts global flavors to suit local tastes, showing a high level of openness to the outside world. These qualities will serve India well in the cosmopolitan 21st century, where cross-cultural exchange is a fact of life, and nations comfortable adapting to it will thrive, while those that resist it could struggle.
