The delicious diversity of regional Indian cookery
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If we talk about Indian cuisine, we imply something unified. It would be more truthful to talk about Indian cuisines. India’s many cooking styles are deeply regional, overlaid with cultural, religious, and spiritual differences, all of which change with the seasons – which makes investigating India’s regional dishes and cooking styles all the more rewarding.
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New to ckbk is a less traditional take on Indian flavours, Reza’s Indian Spice by Reza Mahammad. London-born Mahammad’s cooking combines the tastes and techniques of the Indian Subcontinent with the ingredients and sensibilities of European cooking. The result is spice-forward, colorful, vibrant dishes that are surprisingly easy to put together. Try Mooli and Pomegranate Salad, or green and fragrant Chicken in a Coriander and Coconut Sauce – a long time favorite at Mahammad’s celebrated restaurant The Star of India.
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Pictured above: Mooli and Pomegranate Salad from Reza’s Indian Spice by Reza Mahammad
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Remembering Joyce Molyneux
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“Original champion of British food and seasonal ingredients long before it was trendy. A great chef and an amazing restaurant.”
Graham Garrett – chef/owner of The West House
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“Not explicitly an English cookbook – influences and ingredients also come from elsewhere – this is nonetheless deeply and beautifully rooted in Molyneux’s cooking in her Devon restaurant. Every recipe has that little bit of finesse that makes a dish special without being cheffy.”
Hattie Ellis – food writer.
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Bonfire Night, celebrated in the UK on November 5, commemorates Guy Fawkes’ ill-fated Gunpowder Plot of 1605. He didn’t succeed in blowing up the Houses of Parliament as intended, but his epic failure is nonetheless remembered centuries later, with fireworks and bonfires, and warming dishes designed to be eaten outdoors. Loaded Baked Potatoes with Baked Beans and the Works perfectly fits the bill, and a Hot Chocolate will always warm up the troops.
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It isn’t really Bonfire Night if there aren’t toffee apples, so try Cinnamon Caramel Toffee Apples. We recommend any of these Warming Recipes for Bonfire Night.
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What’s happening in #ckbkclub this month
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Every November, World Vegan Month is a time to shine a light on the vegan movement. Why not try a plant-based diet before the indulgent holiday season begins. Cooking without meat, fish or dairy means experimenting with all sorts of interesting, nutritious and great-tasting ingredients. ckbk has a huge range of recipes and resources to help your meat-free challenge. With over 23,000 vegan recipes there’s plenty to explore and make for friends and family. We’d love to see what you try this month, so be sure to share your photos and tips.
Learn more and join in the fun on our Facebook group.
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What to cook now: duck and chestnuts
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There are several species of commercially-bred ducks, and all are very good to eat. If you’ve previously shied away from cooking duck believing it took skills beyond the limits of your culinary know-how, think again!
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Chestnuts contain more starch and less oil than most nuts, so have a unique role in cooking, particularly baking. They pair beautifully with chocolate – try Michele Cranston’s indulgent Chocolate and Chestnut Mousse or Hannah Kaminsky’s vegan Chocolate Chestnut Torte.
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6 superb sandwiches
November 3 is World Sandwich Day, so here are six of the mouth-watering best for inspiration!
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from The Bacon Bible by Peter Sherman
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from Mr Hong by Dan Hong
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from The Quality Chop House by William Lander, Shaun Searley and Daniel Morgenthau
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from Lavender & Lovage by Karen Burns-Booth
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from Happy Vegan Food by Bettina Campolucci Bordi
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from Home Made by Yvette van Boven
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