Golden cauliflower with curry spices.
You have to love a woman whose mantra is: “Be naturally suspicious of any food which is not home-cooked. Always take your own food with you wherever you go, even if you’re not going far.”
Given that, it’s not surprising that Meera Sodha has written an Indian cookbook that celebrates the best of Indian home-cooking.
She acknowledges at the start that cooking Indian food can be quite intimidating to make at home. So often it necessitates special trips to Indian markets or even ordering online to find the necessary ingredients.
Not so with her “Made In India: Recipes From an Indian Family Kitchen” (Flatiron Books), of which I received a review copy. A best-seller in the United Kingdom, her cookbook was published in the United States for the first time this year.
If you’ve ever had the pleasure of meeting New York Chef Suvir Saran, no doubt you reveled in his bold, colorful and magnetic personality.
Not surprisingly, this dish is very much like him — it makes a big impression from the get-go.
“Roasted Manchurian Cauliflower” is from his cookbook, “Masala Farm” (Chronicle Books), of which I received a review copy. Suran, owner of Devi restaurant in New York, wrote the book with Charlie Burd, his long-time partner. It includes recipes and stories about their time shared in their upstate New York farmhouse situated on 67 acres with three ponds, goats, chickens and an abundance of fruits, vegetables and herbs.
The recipes are farm-to-table, but done often with Indian flair.
This cauliflower dish has been a signature one since his restaurant opened. It’s sort of like Chinese sweet-and-sour, but with cauliflower, not pork, and boasts a spicy kick.