Top critical review
Roasted Cumin Seeds Do Not Turn a Dish Indian
on 4 September 2017
When you have grown up cooking Madhur Jaffrey's meals it is a bit of come-down making from this. Don't get me wrong, I was open to trying them out and I have done a number of dishes from it - but I try to avoid those recipes that are too anglicised and use ready-mades - such as Mumbai Bhel Phuri which uses Bhel Phuri ready mix, or Coconut French Toast using brioche? Granola and Luscious spiced cottage pie??
I turn to Indian recipe books to make Indian Food not a hybrid of western and Indian. Madhur Jaffrey also gives you the benefit of the doubt in terms of having a brain. The recipes are involving and joyful. Anjum's on the contrary are simple and not always effective. The vegetable Jalfrezi with pomegranate for example, I have made about three times. Every time the sauce is too runny. However, it is written as if the sauce will aways be to thick and she gives recommendations to thin it down!
I have to admit to making the courgette carpaccio as we have a surfeit of courgettes in the garden. This is basically seared slices of courgette with chickpeas and feta cheese in a dressing over the top. Not in the least Indian apart from some roasted cumin seeds.