NEW DELHI, Sept 16:
Travel, eat and experience different cuisines and cultures – that’s the mantra of anchor -chef Aditya Bal who has come out with his version of “authentic regional dishes” from around India in a new cookbook.
His wanderlust for local and most celebrated cuisines from across the country took him to the bustling towns of Punjab, the cultural hub of Bengal, Goa – his most favourite food destination and several other places.
The result was Amritsari Paneer Bhurji, Kosha Mangsho, Goan Prawn and Mango Ambotik, Malabari Prawn curry and Moru Sambhar, among many other mouth-watering creations.
The recipes in “The Chak Le India Cookbook”, spanning meat, chicken, fish and seafood, and vegetarian dishes as well as an array of snacks and sweets are not only simple to try but also promise a complete and delectable feast celebrating what is wonderfully Indian.
Though most of the recipes are the popular ones, the book also has something rustic like Banjara Maas, Ladakhi Mutton Thukpa, Sailana Junglee Murgh and Pahadi Murgh in the meat section.
Banjara Maas is a Banjara-style mutton. The Banjara or nomadic tribes of Rajasthan are known for their butch and robust cuisine. The mustard oil and dried red chillies give this dish a distinct flavour and the garam masala lends a lovely aromatic finish to the mutton.
Sailana Junglee Murgh, from Marwar region in Rajasthan, is strictly for special occasions and is undoubtedly one of the most incredible chicken recipes cooked with very simple ingredients. Pahadi Murgh is a rustic mountain recipe of Himachal Pradesh with succulent chicken in thick and intensely flavoured herby green gravy.
Ladakhi Mutton Thukpa is a hearty and nourishing dish with perfectly cooked root vegetables, meltingly tender meat and a great tasting broth.
Born in Delhi, Bal grew up in a family which ran a hotel in idyllic Kashmir, watching his maternal grandmother rustle up delicious meals and bake most passionately. Today he hosts a popular TV food show “Chakh Le India”.
He believes the best education for a cook is to travel, eat and experience different cuisines and cultures.
“Experiencing the little nuances, traditions and local ingredients that shape the cuisine of a place first hand, is a great way to better understand any cuisine and culture,”he says.
The book, published by Westland, is based on Bal’s travels and culinary exploration of the first three seasons of his show. There are also sections on the Indian Pantry, Essential Kitchen Gear, Cooking Techniques, and Basic Recipes. (PTI)
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