It seems so long ago since I was in India but now with our British summer finally in full swing and Rick Stein’s recent television series extolling the virtues of the many culinary delights India has to offer have both reminded me of my experiences in that wonderful country back in April. I really do long to return and explore the regions I haven’t yet had the pleasure of visiting and connect again with the people of India whose work ethic, spirituality and sense of belonging both to their immediate families and also to the wider community inspired and improved my faith with humanity.
Rick Stein also visited Rajasthan to explore the recipes associated with this region and also took in many of the tourist sights. He both ate and shared recipes with the local people as I did and not always in conventional eating places. However, not once did I see him picnicking on the floor of a spice shop feasting on traditional dishes of the region as I did which to this day is still one of the most unusual places I’ve been served a picnic .
I adore Indian food and was lucky enough, just like Rick, to venture into a authentic kitchen and watch the chefs at work guiding me through the different spices and flavour combinations. The enthusiasm and pleasure found in the kitchen motivated me to continue to experiment with spices and dabble with recipes for Indian dishes. Chapatis are now a regular accompaniment to my spicy dahl dishes and my cupboards overflow with spices, pulses and almost every kind of lentil you can buy. Paneer, a traditional Indian cheese is always on my shopping list as this offers a delightful contrast when added to a spicy curry sauce.
Once back in the UK I was eager to master the art of making Pakoras and although it took some time to source the Gram flour on the high street (Tesco in case you’re wondering) I soon mastered the art of making these sumptuous and indulgent vegetarian delights. Although the calorie and fat content of these is fairly prohibitive this make the snacks all the more alluring and it’s very difficult to stop yourself digging into a hearty helping of these beauties.
I have taken a peek at Rick Stein’s recipes and there is plenty there to tickle my taste buds including the most delicious creamy desserts which I will be serving up soon to see if these gain favour with the rest of my tribe. Jodphur sweets are also a renowned speciality and the range of flavours, some conventional and other more unusual ingredients make these a once eaten never forgotten experience. Unfortunately these delicacies are not so easy to replicate at home but if anyone has a recipe to share I would be really grateful.
Supermarkets have already embraced the idea of selling Greek pastries such as baklava to the masses but I think they should broaden this idea with a range of Indian sweets as I for one would be first in the queue!