Gourmet Guru

He is an aeronautical engineer by training and the CEO of a publishing house in Dubai. But it is Rakesh Puri's passion for cooking that has made him a well-known author
and television personality. "For me cooking is the best way to relax,'' says Puri. And now, his hobby has won him unexpected accolades.

His book, The Super Indian Cookbook IV — Starters, Salads and Snacks, won the best Asian Cuisine Cookbook in the World at the Gourmand World Cookbook Awards
held in London last month. The book was also judged Gourmand Best Cookbook in the UAE for 2007.

"This award is a pleasant surprise and most of the credit must go to my wife Vinita for tasting all my experiments in the kitchen and always giving me honest feedback,''
says Puri. He believes that simplicity is the key to his success. "My recipes do not require exotic ingredients or elaborate techniques. The directions are easy to follow and
the pictures depict every dish exactly as it actually looks,'' he says.

Puri wrote his first cookbook, titled The Super Indian Cookbook in 2002, followed by three more books in the series. He has appeared on numerous cookery shows on
television and has created several specialised cookbooks for corporate groups. We spoke to the genial gourmet guru about his journey from being a food lover to an
award-winning food writer.

How did you get interested in cooking?

When I was in school, a cousin taught me how to stir up a good frothy coffee and make an amazing stuffed omelette. The response from my family and friends to these
concoctions encouraged me to learn more dishes from my mother, who was a great cook. Gradually cooking became such a passion that when we got married my wife was
surprised to find that my sparsely furnished bachelor pad had the best equipped kitchen she had ever seen.

Do you cook often at home?

Every evening, while my wife cooks a traditional Indian meal for the next day's lunch, I prepare the dinner, which is always a fusion experiment. It is a great way to relax and
catch up on each other's day.

What triggered the desire to write a cookbook?

In 2001, my son and daughter went to the US for further studies. After a few months of enjoying western food, they started missing Indian food. So I began sending them
simple recipes for their favourite dishes. Soon friends and colleagues started borrowing those recipes for their children studying abroad. Finally, on the suggestion of a
colleague, I decided to compile them into a small supplement, which ultimately evolved into a book with 150 recipes. The excellent response to my first book encouraged me to write the others.

What is the best feedback you have ever received for your books?

A few months after my first book was released a lady called to complain about the quality of the binding. I offered to replace her copy with a new one. When she brought her
copy in, I was thrilled to see that it was covered with oil and turmeric stains and almost coming apart. She had obviously used the book a lot and for me that was the best
feedback ever. But my most cherished moment is when my mother told me that she had forgotten one of her own recipes and looked it up in my book.

What is the best culinary tip you have got from your mother?

To have patience while cooking and to cook with love.

What has been your most disastrous kitchen experiment so far?

Trying to make the perfect bhatura. I wasted over 100kg of flour in my quest to recreate my favourite bhaturas sold by a street vendor in Delhi. But after eight years of
experimentation I finally succeeded.

Why do you restrict yourself to Indian cooking?

I love Indian food and no other cuisine has so much variety. But I am always experimenting and do have continental fusion dishes and ‘desi' Chinese recipes in my books. I
have also done books with Arabic, Italian and other recipes for corporate clients. My books also feature several recipes by Dubai-based chef Uwe Micheel.

How can Indian cooking be simplified?

With our hectic lifestyles people do not have the time or patience to grind and fry masalas and slow cook daals and dum biryanis. But Indian cooking can be simplified by
using modern conveniences such as fried or dehydrated onions, slow cookers or crock pots, canned foods such as chickpeas, kidney beans and tomato paste and
ready-made masala mixes. Also, you can innovate by using ready roast chicken for making chicken curry or butter chicken.

What is your next culinary project?

My next book, called Simply Puri Bhaji, will be released soon. It has 30 different types of puris and potato bhajis. I am also working on a book with recipes from different
states of India.


Rakesh's Besan Wali Mirch
Ingredients:
10 big chillies (green or red)
1/2 cup gram flour
1 tbsp coriander powder
1 tsp mango powder
1/2 tsp red chilli powder
1 tsp cumin powder
1 tsp fennel seeds
Oil as required

For the filling:
3-4 tbsp oil
2 tsp mustard seeds
20 curry leaves
1 tsp cumin seeds
1 pinch asafoetida
1 tsp fennel seeds

Method:
- In a microwave oven, spread a kitchen towel. Sprinkle with flour and cover with another paper towel. Cook on high for five to six minutes, or until you get an aroma.
- Remove to a bowl. Add coriander, mango, red chilli, cumin powder, fennel seeds and mix. Add oil to form a thick paste.
- Wash chillies, pat dry and slit them. Stuff chillies with the paste.
- In a casserole dish, combine 2 tbsp of oil, mustard seeds, curry leaves, cumin seeds, asafoetida, fennel seeds and cook on high for two minutes.
- Add chillies to the casserole and cook on high for three
minutes.
- Turn over the chillies and further cook on high for three
minutes.

-Note: Leftover filling can be sprinkled over the chillies, after placing them in the casserole.