immigration, boat basin, fusion, community, and the zabiha dilemma
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When examining how South Asian immigrants connect with their culture, food plays a major role. Immigrants who moved to the U.S. and Canada opened restaurants serving their comfort foods, both as a means of solace and survival. Bengali Harlem discusses the international food scene in New York and how Bengali immigrants established restaurants to preserve their cultural identities while providing sustenance to others. For South Asian immigrants who moved to the U.K., the role of food and restaurants is somewhat different. In "Going for an Indian," Beuttner explores how the British Empire's hold on India and Pakistan impacted the perception of South Asian culture—and thus its cuisine—by Britons. As previously discussed, British control of India fostered a sense of ownership among elite British individuals over India, Indians, and their culture. Even after Britain lost its grip on India and South Asian immigrants began settling in the U.K., this sentiment persisted. Post-war Britons typically associate "South Asian food and peoples typically merged in white understandings—a distinction aptly summarized in critiques of the tokenistic multiculturalism long taught in British schools as revolving around stereotypes of 'saris, samosas, and steel bands'" (p. 145). This has led to an estimated 9,000 South Asian restaurants and takeaways in Britain, the vast majority of whose customers are white. Unlike in the U.S. and Canada—where South Asian restaurants primarily aim to connect with their heritage and serve their immigrant communities—South Asian restaurants in the U.K. often cater to the image of Indian food held by white customers. "'Chicken Tikka Masala'—one of the cuisine’s mainstays among British diners—has become 'a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences. Chicken Tikka is an Indian dish, while the Masala sauce was added to satisfy the desire of British customers'" (p. 143).
While reading Tasting Conflict: Eating, Radical Hospitality, and Enemy Cuisine, I am reminded of a personal favorite in Houston: Boat Basin. Located at 14631 Beechnut Street, Boat Basin is an "Outdoor Food Park" made up of food trucks offering kabab rolls, kunafa, burgers, birria tacos, bun kababs, Nashville hot chicken, and much more. It represents an amalgamation of South Asian, East Asian, Middle Eastern, Latino, and American cuisines, reflecting the diversity of the Muslim community in Houston. For a Muslim Houstonian, Boat Basin provides an opportunity to explore the culturally diverse cuisine that the city has to offer, while ensuring that the food is Zabiha/Halal. As Mannur states in Intimate Eating, "Eating from a food truck becomes about accessing something new and different, and the kinds of foods they serve are in marked contradistinction to the foods served by more traditional food trucks," and in Houston—given its vast food scene—to those served by more traditional sit-down restaurants (p. 3). For my family (and many others in Houston), Boat Basin is a space to come together, hang out, and enjoy amazing food. We always run into someone we know while we are there. For us, Boat Basin fosters a sense of community, connecting us with both our South Asian culture and the larger Muslim community. Food has always been an integral part of my South Asian identity. As a third-generation immigrant, I often feel detached from other aspects of my culture, but dining at places like Boat Basin allows me to connect with my heritage while adhering to my preference for eating zabiha.
I often think about the zabiha dilemma. According to the American Halal Institute, "Zabiha refers only to meat products. The term signifies that the meat is from animals whose slaughter is conducted in a permissible way. The rulings regarding the killing of animals are actually quite simple. Beyond invoking the name of God at the beginning of the slaughter, careful attention must be paid to ensure that the animal feels as little pain as possible." When I cook at home, I use zabiha/halal meat, as it is accessible to purchase. The bigger issue arises when eating out. I love dining out, but finding zabiha/halal options can be challenging, especially outside of South Asian or Middle Eastern cuisines. Although most Sunni jurists may disagree with my approach to eating out, my personal rule is that if I have two restaurant options (of the same cuisine or rating), I will choose the zabiha/halal one. I would prefer to eat zabiha than not. In the American diaspora, I meet people with various understandings of the zabiha/halal dietary restriction, largely because, unlike in Muslim countries, eating zabiha is not always convenient.
Boat Basin's Instagram https://www.instagram.com/boatbasintx/?hl=en
American Halal Institute https://americanhalalinstitute.com/the-difference-between-halal-and-zabiha/