flute and piano | 15 mins. | CDs | Score
Published by Tenuto Publications
Recorded by Thomas Robertello & Winston Choi on Crystal Records
Recorded by Paul Dunkel & Peter Basquin on MSR Classics
First performed by Thomas Robertello and Martin Kennedy, 15 August 2001, National Flute Association Annual Convention, Dallas
Recording (excerpts) by Thomas Robertello, flute & Winston Choi, piano (Crystal Records)
DAL DOSAI takes its title and movement names from the realm of Indian cuisine. Dal Dosai is a pancake usually stuffed with curried potatoes or other spiced vegetables. Garam Masala is an aromatic mixture of nutmeg, cloves, black pepper, and cinnamon, all ground together and sprinkled on the dal at the very end. Asafoetida is a pungent resin extracted from ferula root. When it is cooked in hot oil, its odor dissipates, exuding instead a warm truffle-like flavor. Asafoetida is usually the first ingredient added to a flavoring of oil and spices called a Tarka, the last step of preparing a dal. As the Tarka heats up, it pops, sprays and splatters. The amusing musical-culinary associations only stay at the surface level, though. The real inspiration was the simple idea of composing music that is both rigorous and whimsical, both intellectual and fun.