Recently, Mark Poynton, the chef patron of Alimentum in Cambridge UK was in Bengaluru as part of the “Taste of Britain” promotion that was held in association with Curry Life magazine. I asked the chef what it's like to run a Michelin-star restaurant, his thoughts on modernist cooking and his work to promote “ethical cuisine”.
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In this podcast we delve deeper into the roots of chivda, as we speak to people who've been selling the traditional version for decades as well as to those who are mixing it with innovative ingredients (for instance: chocolate!) to give the homemade snack a more modern twist.
Whether it is the saffron and the coconut of the Hyderabadi biryani, or the fragrant restraint of its Lucknowi cousin, or the potatoes that add textural heft to the Bombay variation, there are plenty of contenders for the spot of top Indian biryani.
Here are five of my favourite regional interpretations.
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India is one of the easiest places to be vegetarian. We use a lot of pasteurised butter (ghee) or cream in our food so being vegan is a little hard, but vegetarian, that is super easy. Imagine walking into a restaurant and seeing a menu that has the following dishes: veg paneer kadai, veg paneer tikka masala, veg jalfrezi, veg kolhapuri, the list goes on. Naturally, many foreign visitors have absolutely no idea what constitutes these dishes. So here our cherry-picked favourites...
Having lived in India for four years consecutively now, after having lived abroad for 13 years, I have achieved a few self-realisations that are both shocking and undeniably true. These are the charac...