Asian Food and Cookery Newsletter
Asian Food and Cookery NewsletterI don't know how many of you subscribe to Sky TV or have access to UKTV Food, but I have been watching the new series Rhodes Across India, in which Gary Rhodes, the noted UK chef takes three members of the public as his sous chefs and travels across India sampling and cooking regional dishes. The object is to select his favourites for a banquest to be held in London but in the meantime, he tries cooking from the Royal Palaces, in other words Moghul-influenced cuisine, the Punjab, "Coastal" from Goa, Mughlai, Gujerati, Parsee, Bengali, Marwari (from Rajastan) and street food (from Delhi and Mumbai).
Having seen the programmes, I decided to do a little research of my own as well as sharing a couple of the recipes with you.
Liz Canham
New Articles/Recipes This Month
The Cuisines of India - The Moghul Influence by Liz Canham
The Great Moghul emperors ruled India for two centuries from 1526, when Babur captured Delhi until the death of Aurangzeb in 1707. In between were Humayun, Akbar, Jahangir and Shahjahan (famous for building the Taj Mahal) and afterwards some lesser rulers, who came to plunder the treasury and works of art, the last of whom was finally sent packing by the British in 1858.
The Cuisines of India - Rajasthani Cooking by Liz Canham
Rajasthan is a mostly desert area of north western India. The Marwaris are an Indo-Aryan group originating from the Marwar region of north eastern Rajasthan and are usually business people who now live wherever commerce takes them. They are a strictly vegetarian people to the extent that they won't even use any vegetable which grows underground, including garlic and onion and their food reflects the harshness of their desert homeland.
The Regional Cuisines of Chinese Cooking (Part 2 of 4) by Helen Fan
Szechuan: the western cuisine
Szechuan, the largest province in China, lies in a vast, densely populated, and fertile basin surrounded by mountains. Its principal connection eastwards is through the spectacular deep, narrow gorges cut by the Yangtze River. For centuries, due to its geography, the Yangtze River was the province's only means of communication with the outside world. Szechuan, in literal Chinese translation, means "Four Streams" and refers to the four main tributaries of the Yangtze River, which flows through the province.
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For more articles, books, and resources visit World Cuisines - Asian Facts File
posted by Liz Canham @ 5:13 PM
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