Top positive review
7 people found this helpful
The first problem was I didn't have a clue how to cook good Asian food - I hadn't grown up in an ...
on 18 August 2015
I've been a Western vegetarian for about 19 years, which basically means dairy, pasta, Quorn and wheat in large quantities, leading to a weight problem ...yes, yes, I know it doesn't have to be that way but this is my review so please be quiet :). In 2010 I had a revelation - I needed to learn how to cook Asian food, so I could eat lots of tasty and healthy Asian dishes, and move away from Western vegetarianism. The first problem was I didn't have a clue how to cook good Asian food - I hadn't grown up in an Asian household, learning at my mother's knee so to speak, so I began the very lengthy process of learning to cook another cuisine from scratch, when I'm not a particularly good cook in the first place. I bought a few different cook books - my inital food forrays into Asian cooking weren't pleasant on the taste buds and usually got thrown away. But my love of tasty Asian food made me persevere and bit by bit I started to make sense of what was being asked of me, particularly when I bought Kaushy's beautiful book. At the risk of stating the obvious I had to do a certain amount of shopping to get started - I would head out to the shops with a shopping list of spices, and as time went by I bought myself things like a masala tray and a flat bottomed pancake type thing to heat my chappatis. I have now mastered one dish so well, that I can make it almost with my eyes closed, but I make it every week like clockwork. I may just be making one dish successfully at the moment but I believe I have finally understood the processes of the initial mustard and cumin seeds, the asoefatida, the turmeric, the masala, of how to tie the whole dish together. I roast spices and grind them too! I love Kaushy's comments through the book about her family, and the beautiful pictures. It is absolutely my favourite cookbook.