Delgado Community College professor Susan Hague returns home to New Orleans with exotic spices, a new wardrobe and an appreciation for another rich culture. Hague was awarded a Fulbright Scholar program grant and spent the last year teaching a class on interpersonal communication at the Goa Institute of Management in India.
“If New Orleans had a child it would be Goa,” said Susan Hague. “Going from New Orleans to India was an easy adjustment. New Orleanians like garlic and heat and India loves those things, too.” Hague has a favorite dish that she learned to cook very well, called biryani. It is made with vegetables and chicken. “Vegetables are the norm there—you have to ask for non-veg. The vegetarian food there is safer and very yummy.”
While in India, Hague purchased outfits like her colleagues to teach during class time. Attire for women is very modest in India. “You cover up more. You don’t run around in skimpy outfits,” said Hague. The typical garb for women includes a kurta (similar to a tunic), a dupatta (similar to a stole or long scarf), and churidars (similar to leggings).
Hague observed that the people of India prefer things to be colorful and that most events evolve around food just like New Orleans. When asked what she enjoyed most about her time there, she replied, “Good food prepared well and going to the beach at the Arabian Sea after I completed the Fulbright.”
- 1 cup gram flour (chickpea flour)
- 1 cup confectioner’s sugar
Roast the flour until it is fragrant and cooked, then put on a plate.
Add gee and sugar until you can form a ball—can mix in currants after fried until bloated to make the balls.