Starters included Beef Kati Rolls with pickled onions and green chilli salad. Mains consisted of Pondicherry Fish Curry, Chettinad Chicken, Keralan Pork Curry with green chillies and tamarind and Butternut Squash in sweet tamarind masala…
To make this I have drawn from recipes in RickStein’s Far Eastern Odyssey, Gizzi Erskine’s Skinny Weeks and Weekend Feasts, Dhruv Baker’s Spice and also a recipe from one of Donna Hay’s magazines
RickStein made a stop here to find out how the chef prepares his famous mutton curry. On stepping out of the rickshaw it didn’t register with me straight away
Follow it with your favourite crumble recipe with some chopped stem ginger added to the rhubarb – I always use RickStein’s recipe from his classic Food Heroes cookbook
Thai mussaman beefcurryAdapted from RickStein’s Far Eastern OdysseyActive time. We had talked about buying RickStein’s Far Eastern Odyssey for a long time, but I had thrown up all sorts of objections
After all, I haven't been aware of any beetroot in RickStein's recent (fabulous) series on Indian cooking, and a quick persual of the indexes to my Madhur Jaffrey books reveals only a beetroot chutney
Recipe Junkie and the Attack of the Custard Creams
The recipe comes from Rick’s fabulous RickStein’s India, which is a beautiful book, with plenty of gorgeous photographs and clear recipes, I particularly like the notes in the back of the book which include extras (such as recipes for garam masala, chat masala, naan etc) and information about ingredients, techniques and suppliers
Other books I’ve used a lot this year included Fuschia Dunlop’s Every Grain of Rice, Bill Granger’s Easy Asian, RickStein’s India and the Polpo cookbook
here's the delightful Caroline from All That I'm Eating with a Veal, Pork, Serrano Ham and Porcini Cannelloni taken from RickStein's Spain - un-faultably moreish if you ask me
