The International Folk Art Market is a platform for artists to share their crafts and stories, but it is also a place where people come together to celebrate the beauty and diversity of our world.
Sharing a meal reminds us of the power of food and community to bring people together and create meaningful experiences that last for years. TABLE’s online editor, Gabe Gomez, took part in a dinner prepared by some of IFAM’s artists from India.
Traditional Artist Dinners, An International Folk Art Market Tradition
The end of each Market is a time to celebrate the hard work and dedication of the artists who have traveled from all over the world to showcase their crafts. It also highlights the staff and volunteers who have made the event possible. Artist groups from around the world often get together to prepare and share meals while reconnecting with friends. From Uzbek palov to Guatemalan pepian, artist dinners are a Market tradition.
Abduljabbar M. Khatri & Abdullah M. Khatri are owners of Sidr Craft, an organization committed to preserving traditional bandhani textile techniques. They provide employment opportunities for women in rural areas of Kutch and Gujarat, India.
Bandhani is an ancient Indian textile art form that gets its name from the phrase “tying up.”Artists tie small portions of fabric with thread to create intricate patterns, then dye the fabric using a complex, layered process.
The Art and Heart of Bandhani
The Khatri brothers have been participating in the Market for years. At the home of Market volunteers Kate Rowe and her husband, the brothers prepared a traditional meal of khava (mutton pulao) and Spicy Pan-Fried Salmon for fellow Indian artists and friends. And like the bandhani scarves their produce, the meal required mastery of the craft to achieve a beautiful and delicious result.
Throughout the evening, stories about the year’s Market filled the air. Sardinian jewelers Ansula and Andrea Usai from KOKKU, joined the festivities, as did new and veteran Market artists. Sharing food and stories helps people form new friendships and strengthen old ones. This creates a sense of belonging and connection that transcends cultural boundaries.
Khava (Mutton Pulao)
This aromatic rice dish is a vibrant celebration of Indian flavors and textures. It is often served during special gatherings like those at the International Folk Art Market. Layered with warm spices such as cinnamon, cardamom, and cloves, the recipe balances savory and sweet. The flavors of caramelized onions, golden raisins, and a touch of sugar fold in. Additionally, marinated mutton adds rich depth, while saffron-infused milk brings a subtle floral warmth and beautiful golden hue to the basmati rice.
Print
Khava (Mutton Pulao)
Description
A warming and filling dish for special gatherings.
Ingredients
- 3 lb ground mutton
- 1 tsp ginger, mashed in mortar and pestle
- 1 tsp garlic, mashed in mortar and pestle
- 1/2 tsp cayenne pepper
- 1 tsp dhana jeera powder
- Pinch of black pepper
- 1/2 cup milk
- Pinch of saffron
- 1/3 cup raisins
- 1/4 cup vegetable oil
- 1 cinnamon stick
- 5 green cardamom pods
- 3 cloves
- 2 bay leaves
- 3 onions, sliced
- 1 long green chili pepper, thinly sliced
- 5 tsp sugar
- Pinch of salt
- 2 cups basmati rice
Instructions
- Marinate the mutton in ginger, garlic, chili powder, dhana jeera, and black pepper for 30 minutes.
- Heat milk and add saffron. Sit for 10 minutes.
- Rehydrate raisins in a bowl with hot water. Drain and set aside.
- Over medium heat, add oil, cinnamon stick, green cardamom pods, cloves, and bay leaves. Stir over heat for two minutes.
- Add onions and chili peppers until caramelized. Remove onions and spices from the pot.
- Add the meat and cook until browned.
- Return the onion and spices to the pot.
- Add raisins, sugar, salt, saffron milk, and rice. Add four cups of water and bring to boil.
- Reduce to a simmer, cover, and cook for 15-20 minutes until liquid is absorbed.
- Stir and serve warm.
Spicy Pan-Fried Salmon
This pan-fried salmon recipe is a bold and flavorful take on Indian coastal cuisine. Fresh fish meets an aromatic marinade rich with garam masala, cumin, turmeric, and citrus. The overnight marination allows the spices to deeply infuse the salmon. Pan-frying locks in moisture and creates a lightly crisped exterior.
PrintSpicy Pan-Fried Salmon
Description
An Indian twist on Pan-Fried Salmon.
Ingredients
- 4 boneless salmon filets, skin-on
- Pinch of salt
- Pinch of freshly ground pepper
- 2 tbsp ginger
- 1 tsp ginger, mashed in mortar and pestle
- 1 tsp garlic, mashed in mortar and pestle
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp coriander powder
- 1 ½ tsp turmeric powder
- 1–1 ½ tsp ground cayenne
- 2 tbsp lemon juice
- 1 tbsp water
- 2 tbsp EVOO
Instructions
- Clean and dry the salmon filets, removing any bones.
- Combine salt, black pepper, ginger and garlic paste, garam masala, cumin, coriander powder, turmeric powder, cayenne, lemon juice, and water. Mix well.
- Add the salmon to the mixture and coat entire fillet. Fish can marinate from 2-24 hours. We recommend marinating overnight for best results.
- Remove excess marinade from the fish. Heat the oil in a skillet over medium-high heat. Pan-fry fish for 4 minutes on each side. It’s always best to lower the heat to avoid burning the marinade, which can make the spices bitter.
- Transfer fish to a clean platter or plate to rest. The fish will continue to cook when it’s off the skillet.
- Enjoy the fish with fresh cucumber wedges and rice with a little lemon squeeze.
Story and Recipes by Gabe Gomez
Photography by Tira Howard
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