Many dishes are childhood favourites, as cooked by Roopa’s mother; others are adaptations derived from her travels in India. Added to these are traditional classics gleaned from the many chefs she has worked alongside in some the country’s most successful hotels.
Most of the recipes are typified by a simplicity that doesn’t compromise on flavour, while a few, like the classic fragrant lamb biryani and stuffed tandoori chicken cloaked in a richly spiced yogurt marinade, pander to the enthusiastic weekend cook who has time to indulge. The Keralan fish curry celebrates the true flavours of southern India, while the authentic chicken korma has little in common with insipid western adaptations.
Roopa Gulati says “Whether crackling curry leaves into hot oil or pounding seeds, buds and aromatic bark for an Indian fish curry, my cooking style owes much to the sensual nature of spices”.
Although based on culinary tradition, this is a contemporary book which builds upon India’s distinctive culinary heritage. From saucy masalas to street snacks to palace feast, this is a book about making marvellous meals and bringing family and friends to the table.
Born and brought up in Cumbria, Roopa explored her taste for culinary adventure in India, her home for eighteen years. A Cordon Bleu trained chef, she blended western and Asian styles of cooking while working as a consultant chef with the Taj group of hotels and while cooking on a daily live show broadcast on the Star TV channel.
Roopa returned to Britain in 2001 and lives in London where she is Deputy Channel Editor with UKTV Food. She is a regular radio broadcaster for BBC Radio 4 and a restaurant critic for Time Out magazine and guides. Her features have been published in many magazines, including BBC Good Food and New York-based food and travel magazine, Gourmet.
ROOPA GULATI IS AVAILABLE FOR INTERVIEW
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