 An integral component of our heritage, Britain’s devotion to Indian food shows no sign of cooling down. Whether enjoying a sociable evening at a favourite restaurant or an attentively chosen take away, we just can’t get enough of it. And so my task was set. An insatiable desire for this cuisine together with ever increasing forays into the kitchen, dusting down pots and pans as cookery books are scrutinised, I announce a search for a consummate kitchen compendium; one from which our nation’s favourite fare may be created authentically and effortlessly.
With several Indian cookery books already to her credit Manju Malhi’s Easy Indian Cookbook, the step-by-step guide to deliciously easy Indian food at home is quite simply superb. Fresh and modern, Manju’s recipes are easy to prepare and call for readily available ingredients. No long, complicated demands for the exotic. Saving a requirement for fresh chillies and root ginger (which I bought at my local supermarket) I cook with gusto from Easy Indian using store cupboard supplies and spices.
Manju Malhi’s parents moved to England in the late 1960’s, where she was raised in North West London. Though surrounded at home by Indian traditions and lifestyle, Manju has also spent time in India where she could enjoy and experiment with the vast, varied dishes of her homeland. Combining this rich experience with life in contemporary Britain and learning how her mother adapted her own home cooking has provided Manju with an edge. Developing her own unique “Brit-Indie” fusion designed specifically for the western home cook, this is certainly food and cooking for today.
 Skillfully divided into 3 sections, Easy Indian has instant appeal with every recipe illustrated by a clean, modern photograph.
Part 1 introduces the basics – ingredients, techniques and recipes for chutneys and spice mixtures, breads and rice. Marvel at the freshness of quickly prepared Mango Chutney and stand amazed at how easily Spiced (Pulao) Rice is prepared. Manju explains the importance of drawing out and balancing flavours and aromas. Though chillies appear frequently, it is a misconception to believe all Indian food is hot, the quantity of chilli easily adapted to individual preference.
Part 2 is an indulgence of favourites – snacks, starters, vegetarian, poultry, meat, fish and shellfish main dishes; side dishes; and desserts. Seekh Kebabs (minced lamb kebabs), prawn pooris, paneer with peas, biryani, jalfrezi, rogan josh, roast leg of lamb with warming spices…and heaps, heaps more.
Selected from dishes throughout the book, Part 3 offers a cross-referenced collection of twelve menu suggestions for seasonal
lunches, dinners and feasts. Indian meals differ from western by presenting several dishes at once rather than individual courses, so it is conveniently reassuring to be guided in the art of combining these rich aromas, flavours and textures; not forgetting the included CD of atmospheric music for a truly memorable banquet.
As always, the proof of any cookery book is in the actual cooking and serving of its dishes and you will be delighted by the food from Easy Indian Cookbook. Courtesy of Duncan Baird Publishers and Deborah McKenna Ltd. I have selected and tested a range of popular dishes from this fabulous book which are guaranteed to tantalise and tempt. |
Fiona |
| About the author: |
| I am a freelance Home Economist currently based in Paris, qualifying at the Totley Thornbridge college of Home Economics in Sheffield, England plus teacher training at King Alfred’s College, Winchester.
Work has been varied and interesting. I fondly remember my time with Family Circle magazine during my initial studies which, under the watchful eye of Pam Dotter, the then Food Editor, and fun loving Mitzie Wilson (recent editor of Delicious magazine), became and still remains my source of inspiration for recipe development and food writing.
My first full-time job was as manager of the Patisserie Section in the grand London store, Fortnum & Mason, gaining invaluable food retail management experience as well as involvement with F&M's flamboyant catering activities.
After this I worked with multi-national General Foods followed by Kraft Foods (which, incidentally, are now the same company) until deciding to undertake teacher training. This perfectly complimented my industrial Home Economics background and provided a wealth of opportunity for work, where ever our expatriate years lead us, teaching children as young as 4 years of age through to adults of quite unquestionable age.
Since leaving the UK in 1993 I have lived in Scandinavia and Europe and currently live in Paris, France with my husband and 2 children where my time is divided between teaching, recipe development and testing, food writing and cookery demonstrations. |
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