Cocktails and Cuisine

By Rajni Hatti

South Asian Cuisine - British Style

A few years ago, I took a vacation to London, and it was apparent right away that Indian cuisine had fully permeated English society. To this day, I can still say that I had some of the best South Asian cuisine I have ever eaten while on that trip. The South Asian restaurant menus boasted a huge variety of unique dishes, and everything we ordered was incredibly fresh and delicious. It seemed that no matter which South Asian restaurant we chose, we were always eating every last crumb on our plates and finding ourselves going back for more day after day!

The British love affair with Indian cuisine first began during the British Raj (Rule) in India in the mid-1800s. Many of the English who were stationed in India came back home yearning for the bright and fragrant spices that were so different from the typical British fare. Then, in the 1900s, a wave of immigration created a large South Asian population in Britain, and many of these immigrants started in the restaurant business to make a living. Today, South Asian cuisine is a national favorite in Britain, inspiring home grown dishes like chicken tikka masala (chicken in a tomato and yogurt curry) and balti curries (curry made in a pan similar to a wok)—dishes that many people in India have never heard of!

Recreating my own version of a few of my London favorites brings back great memories of my trip. If you get a chance to visit London sometime, don't miss the opportunity to check out the South Asian restaurant scene!

Chana Masala (Chickpea Curry)
Makes 4 servings

Chana Masala (also known as Chole) originated in Punjab and is a quick and easy vegetarian dish that is very popular in South Asian restaurants in Britain. This dish has many variations; in this recipe I add potatoes so that it is satisfying enough to be a main dish.

Ingredients:
4 small potatoes
1 tablespoon vegetable or canola oil
1 small onion, diced
1 15.5 oz can chickpeas (do not drain)
3 tablespoons tomato ketchup
1¼ teaspoons salt
1 cup water
1 teaspoon garam masala (available at South Asian grocery stores)
¼ cup chopped cilantro, for garnish

Masala Paste:
1 medium size green chili
1 small onion, chopped into chunks
1 medium size clove garlic
1½ teaspoons grated ginger
¼ teaspoon crushed red pepper
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/8 teaspoon turmeric
3 tablespoons water

Instructions:
1. Boil the potatoes in a large pot filled with enough water to cover the potatoes. Cook until tender, then peel and dice the potatoes.

2. Put all ingredients for the masala paste in the blender and blend finely.

3. Heat oil in a large pan over medium heat. Add the diced onion. Sauté until onion begins to brown, about 5-6 minutes. Add masala paste and sauté for a few more minutes.

4. Add chickpeas (with liquid), ketchup and salt. Mix and bring to a simmer.

5. Add water and keep at a simmer until chickpeas are tender, about 5 minutes.

6. Add peeled and chopped potatoes and garam masala. Mix gently and simmer for a few more minutes until sauce thickens slightly, about 5 minutes.

7. Garnish with cilantro.

Serving Suggestion: Serve with Indian bread and Spinach Raita (recipe below).

Spinach Raita (Yogurt)
Makes 4 servings

This is a simple and nutritious raita that compliments any main dish. You can adjust the amount of spinach to suit your taste.

Ingredients:
½ cup plain low fat yogurt
½ cup light sour cream
1 cup water
½ teaspoon salt, adjust to taste
½ cup frozen chopped spinach, defrosted
½ teaspoon cumin seeds
¼ teaspoon black mustard seeds
1 dried red chili, broken in half
A few pinches of asafetida (optional)
1 teaspoon vegetable or canola oil

Instructions:

1. Squeeze out any excess water from the spinach. Combine the yogurt, sour cream, water, salt and spinach.

2. Roughly grind the cumin seeds using a mortar and pestle or spice grinder. Heat a small pan over medium heat and add oil. Add cumin, mustard seeds, dried red chili and asafetida. Stir occasionally until spices brown a little and give off an aroma, about 3-5 minutes (mustard seeds should begin to pop).

3. Immediately add spice mixture to raita. Mix to combine.

Copyright © 2007 Rajni Hatti. All rights reserved.

Rajni Hatti teaches Indian cooking classes in the greater Washington D.C. area and is currently writing a cookbook that focuses on simple and delicious South Asian cooking. Email askrajni@yahoo.com with comments or questions about this column.

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