And so, for those of you who have been following along, my Project Food Blog
odyssey has come to an end. The world, it seems, was not ready for boiled boxty
. That, in my humble opinion, is their loss. Now, though, it’s high time I returned you to your regularly scheduled Spud programming where, this week, Spud goes Indian…
People who follow the recipe to the last word are the most boring people. Use your instincts. Chefs may have created combinations which (they think) are fantastic but you, you create your own fantastic.
I scribbled furiously. Those words just uttered by Atul Kochhar were words to cook by.
I had been waiting a long time for my date with the Michelin-starred Indian chef, but last weekend’s one day course with Atul at the Dublin Cookery School was worth every minute of that wait.
In truth, the menu for the day, which included naan bread, pulao rice, dal, lamb rogan josh, homestyle chicken curry and mango chutney, sounded like bog-standard Indian restaurant fare. And that may have seemed, to some at least, to be at odds with the chef’s Michelin stardom. But to think that was to miss the point. Absorb what the man had to say about spices and oils, about onions, garlic, ginger and lentils, and you could begin to make that Indian menu your own.
Clockwise from top left:
assorted spices; homestyle chicken curry; bombay aloo; fresh mango chutney;
Centre: the chef himself