Haggis on a Stick, South Asian Fusion, Making the Easter Bunny Cry
1. The good kind of scary. Thrillist came out with a list of five fried dishes that I think are supposed to be unnerving but just look delicious. On the bucket list: Bar Agricole's fried head cheese, SPQR's pig-tail croquette, and the fried haggis on a stick (!) at Martins West.
2. Indian fusion. I spend a lot of time thinking about two kinds of culinary "fusion" these days: There's the kind that is often invisible ― all the subtle adaptations and substitutions that cooks working in a new country must make when preparing the food they grew up with. (Sadly, well-traveled residents of the cook's new country like to dismiss all that creativity as being "inauthentic.") Then there's the self-conscious fusion that we all recognize plays with flavors and forms.
Yesterday, fusion of the second kind ― the mashup of South Asian and Western flavors -- caught the attention of both 7x7 blogger Carolyn Alburger and SFoodie editor John Birdsall. What with San Mateo's All Spice, the Curry Up Now truck, Kasa's pop-up dinners and possible kati-roll truck, Preeti Mistry's Juhu Beach Club, and the forthcoming Amber Dara, among others, it's flaring up. I'm excited to watch this movement develop.
3. The most depressing thing I saw this weekend. On the shelves at Lucky: