Photo by Sam A Harris
This is Romy Gill’s third book, completing a CookbookCorner hat trick as it rightly joins her other two titles on the podium. As ever, her writing bears the stamp of the enquiring chef, traveller and storyteller as she investigates themes of memory and identity through food. And what food! This is one of those books which presents recipe after recipe that make me just want to scuttle off into the kitchen eagerly: a Split Mung Dal Salad (Dhuli Mung Dal Ka Salad); Creamy Black Dal (Dal Makhani); Amritsari Stuffed Flatbread (Amritsari Kulcha); Spicy Maggi Noodles; Beetroot Croquettes (Chaap); Roasted Ripe Mango Curry (Meethi Aam Ki Sabzi); Paneer Pakoras with Mint & Coriander Chutney; Butter Chicken (Murg Makhani); Pomegranate Chicken (Anardana Murg); Prawn Fritters (Chingri Bazzi); the most heavenly Masala Crab on toast (Kekada Masala); Sheikh Kebab Roll; Onion, Peas and Cumin Rice (Piaz Matar Jeera Chawal); Peanut and Walnut Brittle (Chikki); a bay-and-cardamom-scented rice pudding — and so much more!
The recipe I am sharing with you is one that I earmarked with particular zeal: the Baby White Onion Curry (Piaz Ki Sabzi), that Gill’s father always made when the pearl onions were in season, but which I intend to make with the ready-peeled frozen ones I keep at all times in my freezer!
Romy Gill’s India by Romy Gill (Quadrille, £28) is out now.
Photography: Sam Harris.
