Which one is your favorite, which one was the most time-consuming and why? I am always conscious to do something entirely different with each book and writing about food through travel adventures has been a very nourishing and meaningful experience. Tasting India has certainly been my most time-consuming book to date — as I had to give myself the time to revisit India often to research, respect and reflect, to give authenticity to my experiences. Your new book Tasting India is a cross between a comprehensive Indian cookbook and a breathtakingly photographed coffee table book, that clearly shows how much this country means to you.
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A blender or food processor. An electric spice grinder. What are three mistakes people commonly make when trying to recreate authentic Indian food?
Not understanding the nuances of spice, the balance and harmony of flavours and combinations when blending Not seasoning properly. Salt is important for bringing out flavours. Use organic sea salt flakes Not being brave enough to try something different. What are three skills you need to master to make Indian cooking easy? Understanding the recipe and its method. Preparing as much as possible beforehand - being organised.
Acquiring some nifty knife skills. A general mass appreciation towards fundamentals where flavour and texture are the champions as they are in every food culture ; broad based insistence on integrity of produce and the provenance of food. What is your deathbed dinner request? Masala dosa and coconut chutney. What are three must-try regional Indian specialties to give anyone tired of dumbed down high street Indian cooking a new taste for the cuisine?
I chose these as a celebration of vegetables and the extraordinary repertoire of vegetarian dishes throughout India and the importance of vegetables as a staple for the diet. Beetroot curry from Kerala page Spiced Eggplant Salad from Rajasthan page Breakfast potato parathas from the Himalaya page 84 served with akoori scrambled eggs from the Parsi traditions of Mumbai.
A pilot - the means for travel and freedom.
On the spice trail: Q&A with chef Christine Manfield
A blender or food processor. An electric spice grinder. What are three mistakes people commonly make when trying to recreate authentic Indian food? Not understanding the nuances of spice, the balance and harmony of flavours and combinations when blending Not seasoning properly.
She shares her favourite Indian eats with International Traveller. India, how do you describe it? A India to me is the never-ending story. It polarises people but I think it really depends on your attitude, your curiosity, your expectations and your sense of adventure. Money is irrelevant.