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Exotic dishes from Creole

There is something unique about the Creole cuisine. Yet to become popular in India, the cuisine definitely suits Indsian palate, as the spices used in the cuisine are quite suited to Indian tastes. The cuisine offers a range of food to savour from a whole lot of countries from Africa to Louisiana, as could be seen at the Fox restaurant in Gurgaon that recently organised a fortnight-long Creole Festival.

Two things that are used in abundance in the cuisine are coconut and a spice known as cajun. Cajun is formed with the combination of garam masala and cayenne pepper (fiery ground red pepper made from the cayenne chile). Though many of us not may not enjoy a pumpkin soup, but sample the one from Creole Rasoi with traces of cajun and you forget the typical one.

Among the appetisers for vegetarians, `Christophene Au Gratin Bahamas', which is actually stuffed bell peppers baked with cheese on bed of tomato garlic cancasse is a definite choice. In the main course, fish lovers can bite into the `Spicy Pomfret Cuba' which is served with red pepper sauce. If you are a typical rice eater then here is a perfect dish ready for you, `Rice and Kidney Beans Bermuda', something like `Rajma chawal' but it is basically Thyme oregano rice in cajun spiced kidney beans. Piccadillo Windward Islands is another option with main ingredients as diced beef, white wine, cream, garlic, black pepper corn, oregano, gherkins, onion, brown sauce, tomatoes, capsicum and bell peppers.

Most dishes are seasoned with freshly picked spices, hot pepper sauce, garlic and coconut. The other ingredients that go into this cuisine are hot chillies, fibrous coconuts, gigantic dark green callaloo leaves, fists of black plantains and yams, sweet potatoes, breadfruit, etc. The cuisine also includes exotic fruits, tropical vegetables, spices and seafood.

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