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Indian cooking is so worth a try!
If you have never tasted Indian cooking, you sure are in for a treat. For the past four years my husband and I have experimented with new foods each year when we travel for our  Anniversary. I must say that one of my most memorable experiences was when we make the decision to try Indian cooking.
Indian cooking is so different yet versatile in the many tastes that you experience from the spices used. The spices used in Indian cooking seem to come alive in your mouth.
With Indian cooking much of the food is vegetarian but you also have an array of curries of chicken, lamb, or goat, with the latter being my favorite. You also have wonderful dishes prepared with fish. Also the desserts in Indian cooking include flavors from cardamom, nutmeg, saffron, chilies, chutneys, nuts, and even essence of rose petal. One of my favorite meals is tandoori chicken which comes to the table in a cylinder shaped oven called a Tandoor.
Having Darjeeling tea, Arabica coffee or Indian beer with your meal is a must. Adding a famous bread called Naan is a wonderful accompaniment to all Indian cooking. There are so many regions to choose from and each is worth your while to experiment with.
As you circle the globe looking for different and exotic tastes to please you palate, don’t forget the many wonders of Indian cooking with all that it has to offer.
I for one am happy to go on this food journey with my husband trying foods we never heard of or even knew existed. So, if you are thinking about venturing out of the normal chicken and rice or mac and cheese or of whatever it is that you usually prepare for dinner, why not give Indian cooking a try.
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Tandoori Jhinga
1 tsp Garam Masala seasoning
1 lb uncooked extra-large shrimp, peeled (tails left on), deveined
1/4 cup plain regular or fat-free yogurt
2 tablespoons lime juice
1 tablespoon finely chopped fresh cilantro
2 medium cloves garlic, finely chopped
1 teaspoon ground cumin
salt
In medium bowl, mix garam masaala and all remaining shrimp ingredients in medium bowl. Cover and refrigerate 30 to 60 minutes but no longer than 24 hours. Prep grill for direct heat. Thread 4 shrimp per skewer leaving space between each shrimp. Cover and grill over high heat 3 to 5 minutes, turning once, until shrimp are pink and firm.
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Indian