The Crier

A Falafel-Free Guide to the “Exotic”

Academics have been combating Orientalism for years; we should be working to eradicate it as well by expanding our palates

Barb Chaterjee · The Gastronomist · Mar 10, 2007

From Grumman’s Chinese Theater to the latest performance of Puccini’s Madame Butterfly, the western world loves to romanticize the “exotic” culture of the east. In 1978, Edward Said coined the term “Orientalism,” to describe this phenomenon. At Michigan, we tend to pride ourselves for our cultural awareness, but you don’t need to look beyond our restaurants to see that we are guilty of culinary Orientalism.

Academics have been combating Orientalism for years; we should be working to eradicate it as well by expanding our palates. Unfortunately, I won’t be able to comprehensively guide readers through all the ethnic culinary opportunities available in Ann Arbor. But I can at least address three staple “exotic” foods (Indian, Thai, and Middle Eastern) and point you in the right direction.

Indian

Naturally, Indian restaurants in Ann Arbor cater to the American palate; their fare is usually creamy and heavy. Whether home-cooked or street style, traditional Indian food is simpler and more savory than anything served at Raja Rani. But it’s still possible to find a few dishes popular among Indian households around here. For a spicy healthy meal try “daal chawal” or yellow daal and rice. It’s simple (just lentil and rice), but you’ll find that the strong flavor is enough to satisfy your spice cravings, without filling you up as much as a creamy chicken dish. If it’s not on the menu, just ask the chefs. They’ll know how to make it.

You don’t need to look beyond our restaurants to see that we are guilty of culinary Orientalism.

Saag paneer (cheese and spinach), chicken keema (ground chicken and peas), biryani (spicy rice and meat), and bhangain (eggplant) are all popular dishes as well. You should eat them with rice or roti (flat bread). Try not to order naan. I know it’s delicious, but the naan’s overwhelmingly rich flavor distracts from the flavor of the other dishes. If you’re dining with a few people, order two or three dishes and share. And if you want to polish the meal off properly, order a cup of chai with ginger.

Thai

It’s hard to generalize traditional Thai food; there are stark differences between regional diets. But in Ann Arbor, you can get a few staple dishes from each region.

The key to a good Thai meal is having foods that harmonize and compliment one another. The spices used in Thai food — basil leaf, garlic, chili — are delicate. Be sure to enjoy them without overwhelming your palate by adding too much chili pepper.

Rice is the backbone of most Thai food. If you don’t like rice, you should probably be looking elsewhere for dinner. Coconut-based curry dishes are popular, and for good reason — the coconut balances the spiciness, and sweetens the curry.

Fish is big too, and dishes like basil prawn and fishcakes are worth trying. Simple dishes like cow monghai, rice and pepper chicken are always a good choice as well. You should have your meats with a stir-fried vegetable dish, which you can mix over steamed rice. Some accompanying plates to sample are Thom Yon soup, chicken satay, and sweet peanut sauce.

Middle Eastern

Unlike Thai food, Middle Eastern food is hearty and savory. A Middle Eastern meal consists of combined smaller dishes. Falafel, while delicious, is more like “fast-food” than an actual meal. Meats like lamb, chicken, and goat are staples in the Middle Eastern diet. Grilling (kabob) is the most popular method of preparation. Chickpeas, jasmine rice, couscous (maftool), lentil (mujadarra), a thick yoghurt (leben), and fatoosh salad are standard side dishes.

Falafel, while delicious, is more like “fast-food” than an actual meal.

Bread (hobz) is common to Middle Eastern meals, and is often used as a utensil for other dishes. Olive oil, often unacknowledged by local restaurants, is a very important component of the Middle Eastern meal. It is drizzled on top of most dishes and bread, emphasizing the flavors that are already there. To finish off, try a cup of peppermint tea or Turkish coffee.