Dubai: Books that appeal to nearly all the senses were celebrated at the Emirates Airline Festival of Literature on Friday, with a fragrant cooking demonstration by best-selling cookbook author Camellia Panjabi.
The Indian curry authority shared decades of cooking experience with an audience as she prepared three dishes, all using an onion-spice paste.
Panjabi, an economist-turned-hotelier who launched numerous restaurants both in India and the UK, presented an in-depth lesson in curry, discussing the finer points of where an onion is grown and the optimal cooking temperature for daal (lentils).
Her measured, precise session appealed to those looking to take their cooking to the next level; those hoping to throw everything in without a thought about, say, the ratio of coriander to cumin, would feel very out of place. But it was clear she had mainly food fans in the room, as her thoughtful, insider tips had many nodding and discussing among themselves.
“When people say that curry can taste boring, you can start by varying the ration of onions and tomatoes,” she said, in response to a comment from an audience member who said she finds her curries all taste the same. She also emphasised the healthful aspects of Indian cuisine.
“I’m constantly amazed to find as I read on the different properties of spices,” she said. “Every spice has a therapeutic value.”
Buy onions grown in sunny climates — they will have less water and a greater depth of flavour than those grown hydroponically.
If you prefer to use boneless chicken in your curry, make a stock from the bones, and use it instead of water in the sauce.
You have to be a little fussy when buying chilli powder. Kashmiri chilli will give that colour that will make your dishes a little less boring on the table, but beware as many vendors try to pass off other powders as Kashmiri.
When cooking spices, she said, make sure they have time in come in contact with the metal of the pan to release their flavour before adding any liquid or wet ingredients, such as tomatoes.
Use a thick-bottomed stainless steel pan, Panjabi suggested, to avoid your onions sticking.
Don’t fry cumin seeds for more than five seconds or they will be bitter.
To vary your curries, add whipped yoghurt — make sure to whip it so it doesn’t split when added to hot curry.
