Creating Fusion

"Fusion Cuisine" was a term that used to make me scoff. It makes me think of white boys in rapper duds and yellow fever geeks with anime posters over their beds. In trendy restaurants, "fusion" is a euphemism for the expropriation of a foreign culture to compensate for the lack of imagination or talent.

But once in a while, chefs like Susur Lee and Nobu Matsuhisa prove that fusion cuisine can be more than just a gimmick. It can bring together the best of different worlds and invent new experiences.

I'm no Susur or Nobu, but I gave it a shot today with Indian and Italian. I wasn't trying to be cheeky -- I just wanted to mix together the things I like to eat.

It began like a risotto. Finely chopped red onion was caramelized in oil, then arborio rice was added to seal each grain in the oil. Chunks of green apple (with their skins) also went in until lightly warmed. Lentils and raisins were added, then heated chicken stock was poured in until the dry ingredients were barely submerged; more stock was added whenever the liquid seemed mostly absorbed. When the lentils and rice reached the desired texture, the pan was removed from heat and curry powder was incorporated. Right before eating, a pinch of garam masala was sprinkled on top. Grated Romano cheese also worked well with the dish.

Unlike the pumpkin fiasco, everything in this recipe just fell naturally into place. Apples and raisins go together. Sauteed apples and curry also go together (I've made curried apples and sage before, which I enjoy). Lentils go with curry and rice. Therefore, I imagined everything would fit together as a risotto.

The garam masala was a suitable finish for the dish, because it lends itself well to sweet and savory flavors. Garam masala is a blend of ground spices with distinct cinnamon, nutmeg and cardamom notes. When consumed with the cooked apples, the aromas and natural sugars create a lovely fusion. Nothing phony about that.