"I tried from day one, to keep things very simple, clear and create recipes that actually work. This, in part, also extends into her new book that celebrates the natural simplicity of our food through practicable recipes. Or, her third book, Chetna's Healthy Indian, which attempted to absolve Indian food from the allegation of being oily and exaggerated. Makan is also credited for quietly debunking several myths around Indian food, be it with her second book Chai, Chaat and Chutney that tried to acquaint Londoners with our country's diverse repertoire of street food. The book is also, in part, a reflection of Makan's evolution as a chef and cookbook author, from a migrant finding her feet in the F&B space in the West to a gentle-but-formidable force responsible for putting Indian cuisine on the global map. Be it the intelligently spiced masala chicken, an aubergine and fennel curry draped in earthy tones or a coconut paneer tikka that combines flavours so far and wide that it makes you sit up and take notice. That could explain why you will find Makan's Instagram lately teeming with sundry images of quick and easy recipes, that all sound doable, but also nuanced.
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