Jaffrey shares tips on Indian cooking

Dubai: On a lazy Friday afternoon, 300 lucky people gave up their weekend siesta to watch author-actor-cookery expert Madhur Jaffrey conduct a cooking demonstration at the third day of the Emirates Airline Festival of Literature 2011 at InterContinental Hotel, Dubai Festival City.

Jaffrey, who was awarded an honorary CBE (Commander of the British Empire) by Queen Elizabeth II for "her services to drama and promotion of appreciation for Indian food and culture" in 2004, was in town to introduce her latest book Curry Easy and demonstrated two dishes from the book — Turkey kebabs and stir-fried prawns. These are just two easy-to-do recipes in keeping with the spirit of the book — simplifying the cooking of Indian recipes.

"All cuisines have easy and difficult recipes," Jaffrey said. "In this new book, I have tried to simplify Indian dishes by saving time and laborious procedures, such as browning of onions, etc, which I have gathered from my own experiences as a cook. And I feel this will help make life easier for those who are working and yet love to cook. Someone like me."

However, she does not advocate use of ready pastes as they can throw a dish "off balance" due to the preservatives they contain. "Also, there's nothing like fresh ingredients," she said.

"Marinating always saves time", she said. "If you cook marinated food in the oven, it saves you from slaving over a pan to brown your curry. Simply cook uncovered till the top browns, turn it over to brown the other side and then braise".

As I watched her measuring salt in her palm to add to the accompanying chutney, snickering could be heard from the crowd. One gentleman had to ask if it was an Indian thing to use so much salt. To which she categorically replied "Those who need to worry about it, don't eat it. The main thing to remember while cooking is what suits your palate."

The spluttering of mustard seeds and fragrance of curry leaves permeated the hall as Jaffrey prepared the tempering for the prawns, making the audience feel hungry. Meanwhile her reply to a query by an attendee had the crowd roaring.

"Slowly," replied a poker-faced Jaffrey to the question "how should one serve Indian food to non-Indians". "As a host it's entirely your choice but if you don't wish to overwhelm your guests, serve a light starter, such as these prawns, followed by a delightful Indian soup and main course. But just keep the portions small."