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Femina, Mar 1, 2000 |
| Celeb Culinary Cues |
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DID you know that Ajay Jadeja takes over
hotel kitchens when he wants some 'ghar-ka-khana; that
Anjolie Ela Menon serves Thai curry with appam; that Asha
Bhosle has talked to a Pakistani cook in Muscat into parting
with the secret of his kadai mutton ("Ek kalaakar
doosre se milna chahta hai") and lugged a momo steamer
back from Calcutta? Or that, hallelujah, the gorgeous
Karan Kapoor now has a gorgeous model wife and a gorgeous
baby Ilya, and that they all eat well?
If you do, it could only be because Rashmi Uday Singh's
new 'The Oberoi-Penguin Celebrity Cookbook' is getting
well-deserved attention. Well deserved because even if
you don't care two hoots about what celebs - artists,
film stars, sportspersons, gourmets and others - think
and do about getting meals on their tables, you'll love
recipes.
These recipes are like recipes should be - most of them
simple and shorn of unnecessary embellishments, as only
recipes that have the ease of much use can be. Shobha
De's don't even come with ingredients listed separately,
you have to go with the flow of the cooking and add this
and that as she directs you to.
The range of food is impressive - Rajasthani, Tamil Brahmin,
Saraswat, Chettinad, Continental, Chinese, Thai, Jewish
and fusion. This is the book for Charles and Monika Correa's
Paella, Dr. Jamuna Pai's Prawn Masala [Dry], Karan Kapoor's
Kurjao, the Maharaja of Jodhpur's Laal Maas, Mark Mascarenhas'
Prawn Balchao, Misha Grewal's Creamy Potatoes With Bacon,
Ritu Beri's Little Choclate Custards and Shobha De's very
long recipe for Saraswat Prawn Curry. Master chefs Baranidharan
and Rohit Gambhir offer tips and suggestions at the end
of most, and you can spend a few happy days scheduling
some good food.
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