Muristek
Pasta is a common ingredient in Indian regional cuisine: try this hearty Kashmiri stew with flattened dough balls, or a spicy mutton and macaroni casserole that’s often enjoyed at Eid
Five years ago, before I began research for my book Tiffin: 500 Authentic Recipes Celebrating India’s Regional Cuisine, I had no idea that there was something like an Indian “pasta”. The dictionary describes pasta as “food made from flour, water and sometimes eggs, formed into different shapes”, and by that definition, I was effortlessly able to put many traditional recipes into this description. While in some cases the dough has hints of spices such as turmeric and is rolled at home from scratch, store-bought pasta is often tipped straight into gravies and curries. Each Indian region has its own version of “pasta”, ranging from kev in Ladakh to saravle on the Konkan coast and dal dhokli in the west of India. Here, I’ve picked two recipes that showcase pasta-based Indian regional cooking at its best.
UK readers: click to buy these ingredients from Ocado
UK readers: click to buy these ingredients from Ocado
Continue reading...