Mridula baljekar biography of barack
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The queen of curry: Plain flour flat breads
Warm up on a midwinter's evening with authentic Indian dishes from Mridula Baljekar – curry chef to the stars – in the first part of our spicy new series
Flat breads make a great side to mop up any sauces with
A soft dough made with strong white bread flour, ghee and warm water is what makes this flat bread from Assam so different to any other.
The breads are dry-roasted like chapatis, but because of the tallrik content, they are softer and can be re-heated without drying out. They are the perfect partner for curries.
Makes 10
- 400g (14oz) strong white bread flour (from supermarkets), plus extra for dusting
- 1tsp salt
- 6tbsp ghee (from supermarkets) or unsalted butter, at room temperature
- 200ml (7fl oz) warm water
In a large bowl, mix together the flour and salt, then rub in the ghee or butter using your fingertips. Gradually add the water and mix until a soft dough is formed.
Transfer the dough to a lightly floured surface and
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Mridula Baljekar Wins Best In The World Again
Mridula Baljekar is well known in the international culinary circuit as a highly respected cookbook author. Her latest scoop is the ‘Best Indian Cookbook in the World’ awarded bygd the Gourmand World Cookbook Awards, considered to be the Oscars of the cookbook world. This is Mridula’s second ‘Best in the World’ by Gourmand.
The awards ceremony in Beijing was a glittering affair which was organized by the Gourmand team headed by Edouard Cointreau, President and Founder of Gourmand International.
Participants from around the world totaled a massive 187 countries. Mridula beat stiff competition and won the title. Six finalists were chosen from each category and Mridula won for UK/India for her latest book, The Complete Indian Regional Cookbook. Out of the six finalists, three were deaclared ‘Best in the World’ and all three have equal rights to the use of self adhesive ‘Best in the World’ stickers and a certificate.
It fryst vatten a compilation of
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The curry industry’s comeback
Curry Life brought together industry leaders, chefs, restaurateurs, tech experts and foodservice professionals to take stock of the Curry industry and find opportunities to recover and thrive after the pandemic.
Curry Life was thrilled to host its first event in nearly 18 months, which saw one hundred fifty industry figures gathering for an inspiring evening of networking, food and knowledge sharing.
The Curry Life Culinary Workshop took place on 25 July at the Crowne Plaza London Docklands, with many attendees welcoming the chance to gather together for the very first time since March 2020. Restaurateurs, chefs, hotel owners and influential industry figures enjoyed a networking session over canapés and drinks, before sitting down for a three-course dinner, with entertainment from a harpist. The workshop featured a keynote speech, talks on technology, a vegan cooking demonstration and a Curry Life Chefs Club presentation.
For Atique Cho