ethnic cuisine

To me, Berkeley Bowl is a sacred place worthy of a weekly pilgrimage. Perhaps the ultimate food-lover's grocery store, this massive Berkeley, CA, food emporium carries a huge selection of goods from around the world, and at great prices. I consider it a must stop for friends visiting the Bay Area, so why not share my adventures?

The most remarkable part of the store is probably the produce, which is clearly labeled to identify where each item comes from. The international and bulk sections offer never-ending inspiration, the meats and seafoods offer countless options and price points, and I always find myself mesmerized by fruits and vegetables from around the world that I've never seen before.

Case in point: Indian bitter melon. I grabbed five or six of these a week ago in an effort to learn about new exotic foods. Knowing nothing at all, I selected these purely based on the fact that they seemed sort of reptilian and would be fun to photograph. As the days went on (and as the bitter melon sat in the crisper drawer of my refrigerator), I became more hesitant, not sure what I was thinking.

Finally, I braved up, opened my computer, and did a little research. As it turns out, Indian bitter melon, or karela, is a commonly cooked vegetable in Indian cuisine. It's described all over the Internet as an "acquired taste," and apparently soaking it in salt water helps to remove some of the bitterness. I found recipes for stuffing and sautéing with various spices. The health benefits of this strange vegetable are plentiful, particularly in managing diabetes, and typically, I can convince myself to like anything if it's good for me.

To find out what I did with these and what I thought of them, keep reading.

I constantly crave the flavors of Spain. Though Spanish cuisine varies tremendously across the different regions, they all have one thing in common: the use of fresh, local flavors. Spanish cuisine is heavily influenced by its climate and geography.

The first thing that comes to mind when thinking of the best way to describe Spanish food is the generous use of olive oil and garlic in dishes. Spain is the number one producer of olive oil, so it seems fitting that this ingredient brings together so many delicious elements. Spain has direct and abundant access to some of the best seafood in the world, and the cuisine offers everything from octopus to razor clams. Meat is also an important part of the Spanish diet and culture, specifically cured pork like jamón serrano and beef (eaten more rarely). Wine is a regular part of mealtime, similar to other Mediterranean countries. Fresh ingredients are of the utmost importance in Spanish cuisine, and because of this, dishes tend to be on the healthier side.

In Spain, dinner is typically eaten late at night (beginning around 10 p.m., but some even sit down to eat as late as midnight), which explains why tapas are a very significant part of Spanish culture. Tapas are small little meals, usually packed full of flavor, meant to be enjoyed while slowly sipping wine and conversing with friends. The cultural phenomenon of tapas is an important reminder to slow down and savor all of the flavors of life.

As I mentioned before, regionality is hugely important when it comes to Spanish cuisine. Typical meals in Galicia are vastly different from those in the Basque region or Andalusia. Still, there are a few common dishes and terms you should know about. Keep reading to learn more!