Indian food is as diverse as its culture, regions and people. Each region has its own distinct cuisine that may be similar in some aspects and at the same time, completely different from each other. The cuisine of Kerala where my family is originally from relies heavily on seafood, vegetables and coconut. Given the large Christian minority in the state, meat also forms an important part of our food culture more so than any other state in India.
Though I’ve learned the basics of South Indian cooking from my mother who’s an excellent cook, I’ve been looking for ways to expand my repertoire of Indian recipes. I am now pretty comfortable with cooking up a few North Indian dishes as well thanks to my North Indian friends and excellent online resources.
In my quest for new Indian recipes, I chanced upon an Indian cookbook by Atul Kochhar titled, ‘Simple Indian: The Fresh Tastes of India’s New Cuisine’. It’s a collection of recipes from different parts of India and gives a refreshing insight into flavours from various regions of the country. A welcome change from the usual ‘rogan josh’, ‘butter chicken’ type recipes 😉 So far, I’ve tried a few recipes from this book and all have turned out really delicious. The only issue I had with one or two of them was with some of the instructions not being clear enough, especially, with things like the time required to cook something or whether the pan should be left covered or uncovered while cooking, etc. You’ll see what I mean when you read the method for the lamb curry.
