The Yeah Yeah Yeahs are probably the best rump-shaking, eardrum tingling thing to happen to indie rock (sorry White Stripes) and one of the best genre-imploding things to happen to music in general (right up there with Beethoven? Wild overstatement? Perhaps.)
Similarly, ghee is probably the best palate-pampering, moan-inducing thing to happen to butter, like, ever (sorry Julia Child). There are so many magically good things in Indian cuisine it’s kind of hard to rank them in order, and probably bad for my karma to even attempt to mount such a proto-Western un-yoga activity.
Appropriately, these two street-cred sporting, nutrient-packed, life-transforming powerhouses are already intimately acquainted. As it happens, The Yeah Yeah Yeahs don’t need anyone’s help–they’re already quite the culinary maestros.
Over at Thrillist’s new(ish) funky/fancy food/music site, the Epicurean Musician, the YYY’s drummer Brian schools readers on the glories of paneer, making one’s own curds, mung dhal, New York’s Curry Hill, the lip-numbing, stomach-scorching glories of phal, and while he’s at it, red velvet cake.
Check out the interview and while you’re at it, get primed for Brian’s solo avant garde jazz solo gig, coming soon to a continent far far away (he’s playing the Melbourne International Jazz Fest in May).
Now, if only NATO could establish some sort of international music festival swapping system by which SXSW is magically zipped over to England in exchange for the Reading Festival, etc. Get on it, political science!
TOPICS: Eat to the Beat, Kathleen Willcox