Symphony Of Taste
For the uninitiated Indian cuisine mostly conjure up the image of the spicy curry. However, it's much more than that. Indian dishes are made from vegetables, lentils, meat and spices. Indian cuisine has become diners' delight across the globe. What makes Indian cuisine so special? It's the unique blend of spices that make Indian recipes specially delicious.
The Indian subcontinent's every region has its own delicacy and speciality, with each of them using a distinct style of preparation of foods. In fact, more than 30 prominent dishes are internationally acclaimed for their popularity. Known for its most diverse cooking style, Indian cuisine encompasses over 2000 dishes, all loved for their richness, tastes and flavours. Another factor that sets Indian dishes apart from others is the perfect blend of ingredients that do not overlap in flavour. Also, what makes Indian food distinct from those from other countries is its tantalizing aroma. Moreover, traditions and customs have played a key role in the passing down of the recipes through generations.
Flavours, traditions and cultural richness have made Indian cuisine a global sensation. A fusion of spices, herbs and aromatics together creates a symphony of taste in every dish. Indian food is not only loved by the Indians, but it is also increasingly being embraced, adopted and appreciated worldwide. Food lovers are drawn to the authenticity and history that Indian food brings to the table, creating a sense of nostalgia and connection. Indian food offers a variety of choices for vegetarians, vegans and non-vegetarians.
A number of prominent chefs both in India and abroad have worked relentlessly to bring Indian dishes into the realm of haute cuisine with their beautifully crafted and complex dishes. The food prepared by them is served in critically acclaimed restaurants in the Americas, the UK, Europe, Australia and New Zealand.
Manju Malhi, a celebrated culinary impresario, has captivated the hearts and taste buds of food lovers. She has curated an unforgettable culinary journey through her unique and aromatic preparations that have added to the rich tapestry of flavours and traditions of Indian food. The Indian-origin chef, who lives in London, creates fusion dishes that highlight the connection between Indian and British cultures.
Manju Malhi's Passion For Food
Born in 1972 in the UK, Manju Malhi specialises in Anglo-Indian cuisine. She grew up in North-West London, which predominantly had an Indian culture, traditions and lifestyles. Her parents hailed from Punjab and Maharashtra. Her household’s culture borrowed inspiration from both Britain and India. Her childhood days were filled with tales of her grandmother’s culinary antics. She had frequent visitors at home who included family friends of her grandfather's British colleagues from the Indian Railways. Sharing food was part of her family's ethos.
Challenges And Opportunities
Moving from India to Britain in the late 1960s brought its own share of challenges to the family. Without wheat flour for preparing chapati and a belan (rolling pin) to flatten the dough into a flat bread, Manju's mom initially had to make do with plain flour while a bottle doubled up as the rolling pin. Meanwhile, as Manju grew up she faced some racial discrimination in school, which made her seek solace in learning Indian cooking and culture.
Although cooking has been Manju Malhi's passion from her school days, her professional foray into the culinary landscape began by her participation in a BBC competition. As part of her competition, along with other participants, she was required to send in a video demonstrating her culinary skills. She prepared a coriander chutney outdoors in a garden, which set her apart from others. The simplicity of choice got her the winning prize, and thereafter, as they say, there was no looking back.
Spicing Up Indian Dishes
Being a trained, skilled and seasoned chef Manju Malhi has experimented with a variety of Indian spices. She uses only the best quality and handpicked ingredients in her dishes. About the spiciness of Indian foods, which the Britons find too hot, she recommends the use of Kashmiri chilli powder. According to her, it has a warm flavour, besides it gives a rich colour to tandoori dishes. She has been using rolled oats for dishes, besides mixing oat flour into chapati flour to make unleavened flat bread. Spices have long been integral to the UK’s culinary landscape, from the pungent aroma of cumin in Indian curries to the warmth of cinnamon in British desserts.
Manju Malhi has crafted numerous recipe videos for people from a cross generational landscape in London and the British Isles. They are well-researched, and tried and tested recipes for eating a balanced diet. Her Simply Indian series was telecast on the Taste Network in early 2001. She has authored an award-winning debut book, Brit Spice, in 2002. She has also made guest appearances on several TV programmes, such as ITV's This Morning, Channel Five's Open House, and The Terry and Gaby Show, Sky One, UKTV Food’s Great Food Live, and the BBC's Saturday Kitchen. In the subsequent years, she published two other books, India With Passion, which covers regional Indian home cuisine, and Easy Indian Cookbook. She is reportedly engaged in a 40-part series on British food for Indian broadcaster NDTV.
Manju Malhi contributes articles and columns regularly to Indian newspapers and magazines. Moreover, she has provided voice-overs for BBC News 24, BBC World, and the BBC Asian Network. She has been associated with the VSO charity to promote their annual programme, Big Curry Night.
(Photo: Courtesy Company Site)
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