© Girl Interrupted Eating

The list of foreign food recipes is growing in Malayalam cuisine day by day. Thai, Arabic, Italian, Mexican food recipes all have become hot favorites of Malayalam people. Many number of desi snacks have been expelled from the restaurants and homemade food recipes. These growing numbers of foreign food recipes are accessible at the click of the mouse and cookery shows on television day by day. The new updated food recipes have brought along with it adulterated and unhealthy food practices and it is the main cause of concern for them. In the packet food recipes, from 'idli-dosa' dough to pickles and instant 'chappathi' and 'payasam', threat of unhealthy and non-complimentary combinations looms large. Use of excess chemicals to make the products last longer, entry of new types recipes of sweets in the market that contain heavy doses of sucrose and citric acid, fruits that are no longer restricted to seasons and are available throughout the year- are all signboards to adulteration.

© Tobyotter

Upscale Korean food cooking is about using less spice and adding more swank to traditional dishes. The Korean government is investing significant funds to popularize Korean food in North America, with a big conference on the top being held at the University of Toronto on June 10.

This may seem unnecessary in a city that already enjoys Koreatown, the delicious strip of Bloor Street where kimchi and bulgogi are more common than burgers and fries. Yet it is upscale Korean food that is in need of promotion in Toronto, and this is a different animal. Los Angeles is known for its excellent up-market Korean restaurants, but these have yet to catch on in Toronto. At upscale Korean restaurants, not only is the environment high class but the food has also been re-imagined to be more health-conscious and also snazzier. For example, the wasabi salad may feature crunchy strips of Asian pear, carrot, lettuce, and cucumber among other healthy ingredients.

© FotoosVanRobin

David Chang is one of the best-known chefs in New York for his Korean cooking. He has just opened a tiny restaurant in the city called Danji, which serves a menu of traditional and modern small plates featuring such delicacies as fried rock shrimp tempura, japchae, and barbecue pork belly sliders. He promotes the cuisine at Danji as Korean flavors with French technique.

He thinks that French formation is still very important today, as most of the great chefs are classically French-trained. This doesn't apply to Asian food in general, where they have their own techniques but not scientific recipes. With Asian food it tends to be more about tradition then technique, but since Chang didn't grow up with the experience of cooking Korean food, he used his French training to create recipes that were a fusion of the two.