South Asian flavors, hot off the press
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With its assured use of aromatic spices the many flavor-packed culinary techniques and traditions of South Asia are well worth exploring. This week we bring you two brand new books that we are very excited about.
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Yatra: A Culinary Journey Across India by Rohit Ghai was published on April 8.
‘This book is very personal to me. The word yatra means “journey” or “pilgrimage” in Urdu, and I wanted this book to symbolize a journey around my homeland, encompassing the many taste experiences I have had the fortune to enjoy there. India is a vast land with at least 26 different regional cuisines—discovering them is a joy.’ Rohit Ghai
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Native to Punjab, and the first Indian chef to be awarded a Michelin star, Rohit trained in India, including in kitchens in both the Taj and Oberoi hotels and resorts. After moving to the UK he headed kitchens in a series of top Indian restaurants in London before launching his own restaurant, Kutir, in 2018. His restaurants now number seven, including Rivayat, at the Oberoi hotel in Marrakech.
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This colourful, beautifully photographed book, takes a journey through ten Indian regions and their cuisines, starting with Rohit’s homeland, the northern region of Punjab. In his introduction, Rohit tempts and informs with the core differences between these cuisines.
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The recipes are then organised by region, and are each headed with the chef’s tips and personal connection to the dish—a culinary journey indeed!
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The particular delights of South Asian sweets and aromatic ingredients have inspired New York South Asian ice cream shop Malai.
Opening in 2015, and an established popular destination for their handcrafted ice creams, their new book Malai: Frozen Desserts Inspired by South Asian Flavors is also just published this week on April 8.
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‘Malai is exactly the project I’ve dreamed of my whole life—one that celebrates Indian heritage and culinary traditions in a delicious way for a diverse audience. I relish being able to tell the stories of what it was like for me to embrace the Indian flavors in my suburban American upbringing. And one of my greatest sources of joy is connecting to people through these flavors.’ Pooja Bavishi
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Brooklyn-based artisanal ice cream maker Pooja Bavashi’s beautiful book is fragrant with Indian flavors and spices—such as ginger, rose petals, saffron, cardamom, cinnamon and more. The front section contains clear explanations of ingredients that might be unfamiliar to a Western cook, and also a rundown of kitchen and ice cream making kit. The recipes are organised into sections for both dairy and dairy-free ice creams, frozen desserts, and then some baked goods, sauces and toppings to complete the feast.
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Ingredient focus: radishes
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The radish is a cruciferous plant related to turnip and horseradish, which has been used for food since prehistoric times. Radishes are easy to grow, with different varieties harvested across autumn, winter and spring.
They can add bright colour, crunch, and a mild peppery lift to a wide variety of dishes—they are good raw, pickled, fermented, even braised or roasted.
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6 of the best grilled cheese sandwiches
We love a grilled cheese sandwich (or toastie) as there are few things more comforting. Here are 6 of the best for National Grilled Cheese Sandwich Day (April 12), and don’t forget Chef’s Eat Toasties Too.
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from Simple and Delicious Vegan by Michaela Vais
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from Dirty: Dirty Food For Your Filthy Chops by Mark Studley
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from The Bacon Bible by Peter Sherman
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from Pulp: A Practical Guide to Cooking with Fruit by Abra Berens
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from The Spice Collector’s Cookbook by
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from Zingerman’s Bakehouse Celebrate Every Day by Amy Emberling, Lindsay-Jean Hard, Lee Vedder and Corynn Coscia
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