No kitchen is so closely associated with vegetarianism like India. From incredible tropical vegetables and comforting curries, to spicy street food and fragrant vegetable and rice dishes, the choice is truly mind-blowing.
And although eating habits vary by community and region, so it cannot be generalized; I suspect the number of “pure vegetarians” is higher than any other nation. Beans and legumes, dairy products, and nuts provide most of the protein in the diet.
Eating a vegetarian Indian meal is an adventure in itself. A typical dish consists of dal (legumes), roti (bread) and/or rice, vegetables and yogurt. It is often accompanied by relishes, chutneys and pickles. A delight.
The act of Spice up is taken very seriously. Food is not only seasoned to taste good, but also to aid digestion and promote better health. Indian cooks take pride in seasoning their dishes to perfection. And Anjalina Chugani successfully conveys this in her latest book. Rasa from the Larousse publishing house.
Anjalina’s family is from the Sindh community, a province in southwestern Pakistan. Although she was born in London, in her teens she moved with her family to Bangalore and years ago she settled in Barcelona. And the work is a wonderful journey through her life through cooking.
Together with photographer Becky Lawton, in their more than 200 pagesportrays the “flavor, essence, juice” of its Indian roots. They both visited the city of Anjalina, where Becky can portray oh alive the colorful and special atmosphere of India.
The book is structured into different chapters. The roots or origins, English tea and masala chai, Bangalore and the street food and its Ayurvedic approach to food, which focuses on the six flavors (the six rasas), incorporating them into seasonal dishes and creating a complete dish, or thali for each station.
In the first pages, the author reveals the secret of your kitchen What are they … the spices! In a detailed and explanatory manner, it talks about the properties, uses and benefits of fenugreek seeds, bay leaves, cinnamon sticks, asafoetida and curry leaves, among others. “It is a core ingredient of our culture and the basis of our cuisine,” says Anjalina.
Indian kitchens are usually equipped with 30 or more spices and their mixtures. But to not get overwhelmed, Anjalina suggests starting with cumin and coriander powder, for example, “they make a pretty pair on the plate.” Followed by cinnamon stick or green cardamom, both aromatic, “give a unique sweet flavor.” And then there is turmeric, whether fresh or powdered, to crown the novice cook’s pantry.
Anjalina is a master at manipulating spices to achieve a textured, layered and exquisite flavor. Learning to use these spices is an art that is passed down from generation to generation. And in her case, she learned most of the tricks from her mother.
With the help of this book, and the step-by-step explanation, you will be able to prepare mango chutney, samosas, carrot raita, beetroot and coconut curry, even golden milk latte and scrambled chickpeas, among others until more than 100 recipes.
In all recipes, the fresh and seasonal ingredients that are available on the market. Laughing, he says how “this book has become vegetarian by mistake (almost).” Since legumes and vegetables are the star ingredients of his cuisine, he distances himself from today’s similar proposals with meat or chicken, to opt for what is natural, that is, what is grown on the land.
Flavors and stories of my Indian cuisine. Rasa (LAROUSSE – Illustrated/Practical Books – Gastronomy)
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Quick trivia ping pong with Anjalina Chugani
- An ingredient that cannot be missing in your kitchen: fresh ginger.
- A favorite dish: If it is a simple dish, a dish with white rice and yellow lentils, the basic dahl of Indian cuisine. Or more elaborate, a flatbread typical of my community called Sindi Coki (page 36).
- A childhood dish: a sweet preparation from my maternal grandmother called “churi”. Made from flour, sugar and ghee, they are transformed into a powder and eaten with fruit and nuts. It is an offering after an important ceremony, Anjalina details, and she remembers how her grandmother gave it with her hand to each of the family members.
- A favorite drink: Masala Chai.
- A favorite dessert or sweet: chocolate.
- A product to recommend from stores: sauces and spice mixes from Indian or Asian stores.
Image | Official images of Becky Lawton
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