Playing chef 

I was initiated into cooking by my mother. Under her careful inspection, I began making rotis at the age of 10 years. There was no looking back until I got wound up in my career and had little time to do anything.

Thankfully, the inner cook in me resurfaced when I moved to the UK with my then-boyfriend-now-husband, who took the same interest in cooking as me.

I love adding twists to a recipe and the one I have chosen to share with you is a bohri specialty called kaari chawal (literal translation: curry + rice). Briefly, bohris are a religious community in India that are part of the Muslim brigade. Their cuisine has been influenced by mughlai, parsi and gujarati food.

The dish is usually prepared with lamb or chicken. Considering hubby doesn’t eat either, I used monkfish and prawns. If your diet excludes fish and meat, then opt for broccoli, cottage cheese (paneer), or tofu. Bohris, if any, are reading this, would probably find the use of seafood bizarre. I was warned by one. But it is known that coconut milk-based curries pair perfectly with seafood. The best example of this would be Goan cuisine.

Ingredients (serves four): 

250 gms Sliced monkfish. If you prefer a meaty fish, then tuna should work as well

100 gms Prawns – you can add mussels and squid too

250 gms Kaari powder, which can be bought in special grocery stores in India. It may be difficult to find in the UK; therefore a combination of cashew nuts (50 gms), white sesame seeds (50 gms), white poppy seeds (50 gms), almonds (50 gms), cinnamon sticks (2 nos), cloves (4 nos), black peppercorns (4 nos), Kashmiri chilli (2 nos), whole coriander seeds (50 gms) and whole cumin seeds (50 gms) does the trick. I was lucky enough to get a packet from an Indian friend here

2 tins Coconut milk

25 gms Desiccated coconut

3 Star aniseeds

3 Bay leaves

2 tsp Cumin seeds

4 finely chopped Kashmiri chillies – which if dry can be difficult to cut precisely. Soak them in hot water for few minutes to soften

1 tsp Cinnamon powder

1 tsp Red chilli powder (depending on personal spice requirements)

1 tbsp ginger + garlic paste

Salt to taste

3 tbsp Tamarind paste

Fresh mint and coriander for garnish

Method:

• -          Heat ghee (clarified butter) in a pan and add bay leaves, star aniseeds, cumin seeds, chopped Kashmiri chillies until the aromas start lifting through. Then add the ginger + garlic paste and fry for few seconds
• -          Add the kaari powder and roast until the colour changes to a lovely brown hue and exudes a rich, creamy aroma. Follow this by throwing in the dry spices and salt
• -          Pour in the coconut milk and mix well, it may get lumpy initially, but don’t panic, just mix through gently
• -          Throw in the desiccated coconut to enhance the consistency and add a layer of creaminess
• -          Cook for eight-10 minutes on a medium flame. Bring to a boil, then add the seafood
• -          Cook for a further eight minutes, then plump in the tamarind paste and fresh herbs as a finishing touch
• -          Serve with steamed rice

Et voila, this is my version of a kaari. I can assure you this is different from most curries one may have tasted in the UK. Tartness from the tamarind paste, edginess from the spice, and the creaminess give it loads of attitude.

Music: Was listening to Bonobo’s new album while cooking

The drink snob

Am I a drink snob? Yes, absolutely! There is no wrong in being one, but depends on what kind you are. Of course, there are different types there – I do not generalise for that will just kill my imagination and the purpose of this babble.

There are those who claim to know everything. Those who know everything, okay, but are stuck up. Why can’t they be a little more down to earth?! Those who know their whisky from bourbon, but are still open to hearing what others have to share. That is me! J

Bartenders often come across customers who completely bastardise a spirit. Committing the cardinal sin of having a single malt with lemonade or Cognac (VSOP) with coke. Some of you reading this, would say, each to its own and consumer is the king. True that cliché, but then having informed people at the helm of service industries can change the way dynamics. It is similar to the fashion industry, where you may find dozens wearing designer brands, but wouldn’t know how to carry it off or let alone accessorise it.

It is the same thing, I believe, when it comes to what people drink. A classic white shirt can have the same effect when tastefully put together with well-tailored denims. Similarly, some drinks/spirits do not need any accessories. Let them be, you mortals!

A good friend of mine, who is the head sommelier of a Michelin starred restaurant in London, and someone I really respect, once told me that he would prefer not to correct his guests. “It is my job to serve them,” he says, “if they do ask me something, I will always let them know but I find it inappropriate to correct.” I do agree, but I believe that there is a thin line when it comes to informing or gently suggesting. I call it, ‘doing it without bruising the ego’.

In fact, Jiri, my husband, and I were discussing how most people in England are not aware of how gin is made or what goes in to it. When it comes to food, most out there know what goes into it or try to keep themselves informed. In fact, in most circles, it is about the Michelin star restaurant is one going to and so on. I wonder often why there isn’t any official body to rate bars. Especially with London being one of the drink capitals and the place where some of the greatest bartenders were born. We should have something that would make people take their drinks as seriously, or moving on from Mojitos, sex on the beach, and the list can go on. Phew!

Alright, that’s it, I need a drink. A half-full bourbon and champagne are vying for my attention. ;-) x

The Blog Virgin

Here goes my first post. My best friend and husband may be finally pleased to see that I got down to writing something. After months and, to think of it, sshhh, a year of saying, “well, I know I need to blog, and everyone seems to be doing it...” but something kept holding me back. Time was top on the cards and it never made it to the number one spot on my to-do list.

So, if you are reading this and wondering, she may have something worthwhile to say finally, I cannot guarantee. For me, this is my space, where you will find me ranting. About what, you may ask, I say, about anything and everything. It may interest you, if you are looking to hear what a Bombay born-and-bred may have to say about things that make their way in her mind in her favourite city in the world - London.