Lately I’ve come across a number of recipes where desi “fusionification” occurs by just adding garam masala. Is this the culinary equivalent of a “princess costume” for Halloween?

For example, one of the regional finalists in the Build a Better Burger competition was Daljeet Singh from Coral Springs, FL. His entry was “Masala Burgers with Tangy Tamarind Sauce and Red Onion-Mint Relish” [Link]. You saw that one coming, didn’t you?

Unfortunately, he lost not because his burgers were too hot, but because his buns were too cold (who ever heard of a Punjabi with cold buns?).

The NYT coverage of the event makes it seem like Singh had some sort of unfair secret weapon, writing that the “overpoweringly spicy scent now wafting across the lawn from the Masala Burgers” [Link] did not distract the eventual winner. (?!?!)

Similarly, there are a number of versions of (ahem) Punjabi haggis out there, all of which involve garam masala. I love how this one group markets their version as healthier than either traditional haggis or traditional punjabi food:

By using an exotic blend of fresh tomatoes, green chilli and garam masala, the women of an Edinburgh community group believe their dish will appeal to Scots looking for a healthy alternative this Burns Night… They hit upon the idea of curried haggis while trying to come up with ways of making the traditionally high-fat Sikh diet healthier. [Link]

Both the women who invented the Punjabi haggis believe they have lost more than two stone since switching to a healthier diet less than a year ago. [Link]

For those of you who aren’t familiar with haggis:

Haggis is a blood pudding, stuffed with minced sheep’s organs, onions, oatmeal and suet (beef fat), then sewn in a sheep’s stomach and boiled or baked. The blood from the meat soaks into the oatmeal, mixes with the beef fat and turns the inside a dark brown, richly grainy colour. [Link]

Lamb offal is healthier than dal/roti/sabzi? Riiiiiight ….

Amusingly, masala haggis didn’t emerge fully born from somebody’s brain. Instead, it was the product of evolution:

“We have tried haggis pakora and haggis curry at parties and so to make a haggis using traditional masala ingredients was the next step. People who like curry will like this…” [Link]

There’s also a desi vegetarian haggis for those of you who are feeling left out.

Why this simple fusionification? Isn’t there more to desi spices than garam masala? I’m Punjabi and it’s not even my basic masala (I follow family tradition and use dry cumin and coriander seeds, sauteed with ginger as the base for most sabzis I cook).

Here’s one chef who at least tries to desify things in a few different ways:

“I love Indian omelette. You whisk up a couple of eggs, throw in some chilli powder, some fresh green chillies and turmeric, then top with garam masala. Indian cheese toast is great. You put some cheese on the toast along with fresh green chillies, tomatoes and red chilli and maybe some nice red onion.

“Everything I have is ‘Indianfied’,” he explains. “If you cook bolognaise, go for keema mattar instead, which is Indian curry style mince and peas, and serve with your pasta. And you can’t beat a chicken tikka pizza…” [Link]

Salmon Rushdie or pan-fried masala salmon anybody?