We may never get to India, but we can fix Indian food, learn the fragrant masala spices – fenugreek, cumin, coriander – discovered by the explorers and traded like jewels. We might fix tandoori chicken, coconut butter cauliflower, master curries the color of gold. Naan is as flat and wide as a frisbee. But roti steals the show: buttery, flaky, every bite a joy. Kachumber salad made of cucumbers cools the heat, and quenches. As the crow flies, Cuba is not even an hour away from New Orleans. We let the ropa viejo – old rags – cook all day. While we wait, we smash sandwiches in the Foreman grill so melted cheese runs out the sides and the edges of the meat crisp.…