Cur­ry­ing flavour

In­dian feasts made easy with this sim­ple, de­li­cious menu

Food and Travel (UK) - - Contens -

Em­bark on a spice jour­ney with these fresh takes on tra­di­tional recipes that come to­gether to make an au­then­tic In­dian ban­quet

STUFFED OKRA Get rid of okra’s oc­ca­sion­ally slimy tex­ture by trim­ming the tops and adding lemon juice. It al­lows the

flavours of the stuff­ing to ooze out. F&T WINE MATCH Rich with sweet stone fruit (eg 2014 Prophet’s Rock Pinot Gris,

Cen­tral Otago, New Zealand)

CAR­ROT AND CHICKPEA PAN­CAKES These quick, wheat-free pan­cakes are

per­fect for mop­ping up sauce. F&T WINE MATCH Hawthorn and honey aro­mas, am­ple on the palate with min­eral fin­ish (eg 2015 Louis Cheze Ro-Rée blanc,

Saint-Joseph, Rhône, France) GAR­LIC AND RED CHILLI CHUT­NEY

your pan­cakes in this or add it to soups and mari­nades for ex­tra heat. WHOLE SPICE, CRISPY ONION AND LENTIL RICE

The pep­pery flavour of the lentils and the crunchy onion and gar­lic gar­nish take a bowl of rice to the next level. F&T WINE MATCH Dried pineap­ple, chalk and cooked champignons with honey notes (eg 2008 Emile Beyer Comtes d’Eguisheim Gewurz­traminer, Al­sace, France) MUS­SELS IN CHILLI, GINGER

AND CURRY LEAF BROTH The mol­luscs are the ideal ve­hi­cle for

the del­i­cately spiced broth. F&T WINE MATCH Flow­ery, del­i­cate

lime with ap­ple and herbs (eg 2015 Weingut Brün­de­mayer grüner velt­liner,

Ter­rassen Kamp­tal, Aus­tria) WHITE RADISH AND ONION PARAN­THA The daikon masala folded through this bread leaves it ten­der and sweet. F&T WINE MATCH Dry and fresh with trop­i­cal fruit (eg 2015 Jour­ney’s End The Weather Sta­tion Sau­vi­gnon Blanc, Stel­len­bosch, South Africa)

RECIPES START ON PAGE 117

PRAWN CURRY The kick you get from this South In­dian dish

will warm up cold win­ter evenings. F&T WINE MATCH Rich with smoky notes and min­eral struc­ture (eg 2015 Weingut Robert Weil Ries­ling Trocken, Rhein­gau, Ger­many)

RECIPES START ON PAGE 117 PRE­SERVED LE­MONS, PEP­PER­CORNS WITH GINGER AND GAR­LIC

The longer you leave this Ayurvedic pickle, the bet­ter it gets. Chop it up and add to a salad.

RECIPES AND PHO­TOGRAPHS TAKEN FROM IN­DIAN

MADE EASY BY AMANDIP UP­PAL, PHOTOGRAPHY BY LISA LINDER (MUR­DOCH BOOKS, £14.99). TO BUY THE BOOK AT A SPE­CIAL PRICE, TURN TO READER OF­FERS ON PAGE 106.

Prawn curry Mus­sels in chilli, ginger and curry leaf broth White radish and onion paran­tha Whole spice, crispy onion and lentil rice Stuffed okra Car­rot and chickpea pan­cakes Gar­lic and red chilli chut­ney Pre­served le­mons, pep­per­corns with ginger...

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.