I can honestly say that writing the book with my son, Avik, was one of the most memorable experiences of my life. Whilst he always enjoyed Indian food, he had never shown that much of an interest in cooking until we started the project. He tested every single recipe and prepared all of the dishes that appear in the photographs of the book. Here is a short video, where Avik explains how easy it was to follow the recipes and the delight he got from preparing great Indian food at home.
/AKR
Turmeric is a root of the Curcuma longa plant and belongs to the same family as ginger. Although the fresh variety is used in cooking it is the dried variety which is mostly used in Indian cooking. The spice has good antiseptic and antibiotic properties and for this reason raw fish and meat are mixed with it before cooking specially in hot countries to keep bacteria out.
It gives an intense yellow colour and has a characteristic taste, although too much can result in a bitter sensation. We have used the powdered variety throughout the book, which is readily available in supermarkets. The bengali name for Turmeric is "Haldi."
A little christmas cracker for you all. We're huge StarWars fans in our house andwanted to share with you a very special way that we make #ChickenTikka in our house! Enjoy! #CookingwithaLightSaber
Chana, as it is called in Bengali, is commonly known as Paneer. It is a kind of cheese that is used in sweet and savoury dishes.
I wanted to show you some photos from the book to get you inspired. The reason we included the recipe for making Paneer in the free starter pack was that you can make some delicious dishes with it. Have a look at the photos and let us know how you get on!
Happy Diwali everyone! Today is the first day of Diwali (the festival of lights) and is associated with Lakshmi, the goddess of prosperity!
As my Diwali gift to all those that have been kind enough to follow us and to get you going on your Indian cooking journey, I want to give you a FREE starter pack to show you how to prepare a few of the key ingredients we use in the book as well as a glossary of the spices. To get your free copy, complete the form below and hit submit!
Be sure to add ollyskitchen23@gmail.com to our safe list and check that the opt-in confirmation doesn't get blocked by your spam filters to ensure you get your free copy.
/AKR
