Quick Indian Cooking

I’ve done some stupid things in my time. But this last month has taken the biscuit. I’ve:

Left my makeup bag and spectacles in the back of a black cab

Burnt mini Basu’s creative casserole and other gourmet offerings to crisp

Conducted a branding workshop for 22 senior corporate executives with my fly undone

Now, there’s Chinese food on an Indian cooking blog.

Bear with me. I’m a big fan of Chinese cooking. We eat Dim Sum every weekend. But Chindian is short for Indian Chinese. Originally from the Hakka Chinese community in India, with a bit of masala thrown in for good measure.

It’s all in honour of a dear friend and fellow blogger Ann Mah, whose literary debut Kitchen Chinese launched this week. The Hakka Noodle and Chilli Chicken combo fed my video guru, man and me last night. I can’t wait to get some brain cells back to read about the real thing!
Read More

So what does it feel like being back at work?

Wonderful. I bought a new pair of four-inchers and the shortest tulip dress I could find.

Hello intellectual emancipation.

Not that I didn’t make the best possible use of maternity leave. I researched the purchase of Mini Basu’s every toy, wardrobe essentials, equipment with the fervour usually reserved for groundbreaking client reports. I shook in my shoe boots as I read the latest baby management techniques. For the third time over. Mostly, I bonded with the little fiend. Wooden spoons, I am proud to report, are her favourite kitchen gadgets.

Six month’s later, I was tripping over myself to get back into the real world. Heartless me! It’s clearly okay to be asked why I don’t want to spend more time at home with mini Basu. It’s clearly not okay to wonder why one would want to embrace soiled nappies instead of a well-deserved promotion. Or am I being unreasonable?

It’s not easy. Racing home to see mini Basu, feeling guilty most of the time, about mostly everything. Still, I think I’m lucky to live in a world where I can make the choice.

I choose rushing around. And moist Aloo Keema, or lean mincement with potatoes, tucked into a pitta bread. Something different to an every day spag bol supper.
Read More

Maternity leave has ended.

The last jobless Friday night involved a leggy single brunette. Also top friend and white wine fiend.

First stop, the global launch of Smirnoff’s new Green Apple and Lime flavours. My favourite choice of tipple. Followed closely by Tanqueray and tonic. And champagne. (There must be some others)

I expected free cocktails and vodka bottles. I got a row of melting ice sculptures. The top had fallen off St Paul’s Cathedral. The London Eye had liquefied beyond recognition. Drinks were an hour later in a different venue.

An hour? That’s two eternities for a new mum on a night out!

Cocktail bar, French bistro and Cinema cafe later I was ready to call it a night. Return to my previous life as a corporate superbitch. Whip the world into shape with some quick Indian cooking.

No better way to get going than an easy, simple dal. It takes 20 minutes. Doesn’t disappoint. Enjoy.
Read More

This was the longest birthday celebration ever. On the eve of the big day, my client took a colleague and me to a night out at Cirque du Soleil.

It was to celebrate the end of a major project – the development of a new luxury report followed by its global media launch. We had collectively spent months of blood, sweat and tears. Now it was time to let our hair down. In style.

We grabbed a glass of champagne and sandwich each and made our way to the red carpet box. As the acrobatics started, so did the assault on our senses.  With every air borne somersault, we clutched the edge of our seats. It was fresh, bold and full of punch.

Not unlike a Chaat, I thought to myself as we left the venue mesmerised by the production. [Do I never stop thinking about food??] These spicy and tangy snacks are the mainstay of street food vendors and tea parties back home. The word literally means “to lick” or relish. It’s impossible not to, with the explosion of flavours on offer.

I went out and bought Papdi (pronounce paap-ri), the flat flour biscuits, that are layered with boiled potatoes, yogurt to make Papdi Chaat. Spicy tamarind sauce, written about here by my friend Rosie, and coriander chutney give the dish a kick. Along with a sprinkling of pungent spices and topping of crushed crispy fried noodles or Sev.

Unlike the modern circus, this required no special skill. Just a specialist shopping trip.
Read More