Anjum Anand’s light, quick and easy adaptations of her mother’s traditional recipes have made her a culinary star. She gives Anita Sethi a cooking lesson. From The Guardian:
‘The tails of prawns are such a beautiful orange colour that it is far better to leave them on,” says Anjum Anand, the woman dubbed the Indian Nigella Lawson following her popular BBC TV series Indian Food Made Easy.
The closest I usually get to cooking Anand’s coconut and mustard prawns is making the sorrowful fish-finger sandwiches laden with ketchup I eat on a regular basis. Anand is attempting to haul me out of my food rut, a dark place littered with chocolate wrappers and empty Coke cans.
It isn’t that my mother didn’t cook Indian food. I remember her plucking the beady eye from pilchards, rolling roti and mixing spices but “you smell of curry” was a common insult in Manchester playgrounds in the 1980s, so the aromas did not make my mouth water but rather my blood boil. Although my single mother had a job, Indian food also seemed to represent a woman tied to the kitchen, duty bound. My fish-fingers, I thought as I brandished them aloft, would fend off any pigeonholing of me.
Click here for more and for recipes for her two new dishes — Pepped-up prawns and butterbean bliss:
Click here to watch Anjum Anand cook Bengali prawns in a mild coconut gravy:
Below, watch her cook chicken korma
Similar Posts:
- Not a kheer in the world
- Amar, Akbar Or Anthony?
- In true Nizam style
- India’s food historians
- Melting pot
0 Responses to “Indian spice girl”
Leave a Reply