Tout écolier occidental connaît le célèbre Livre de la jungle de Rudyard Kipling, cet écrivain anglais dont l’œuvre s’inspire d’une enfance passée en Inde à l’é...
The Land of Princes as Rajasthan is known is renowned for an amazing array of Indian dishes on offer. The landscape and climate of this region has a huge influence on the availability of ingredients. Also dishes that will last several days without the need to reheat are ideal for the climate in the region. Some of the favourites include Gatta ki Sabji a vegetarian gram flour spiced dish and Achari Chicken cooked in the typical pickling spices to yield preservation. Jaisalmer, Bikaner and Jodhpur are some of the regions in the state that have their unique take on cooking. Marwari food is a personal favourite. I have eaten home cooked thalis as well as restaurant variations while I lived in India. Adapting to what is locally available without compromising on the flavours in their food; using souring agents like mango powder in place of tomatoes and even asafoetida to replicate the flavours of onions and garlic. Mathania chillies are widely used in Rajasthani curries and grown locally in Jodhpur. They lend a lovely heat and colour to curries. For my recipe for Rajasthani Laal Maas I have swapped them for Kashmiri dried red chillies instead. Any mild dried chilli works well too. Most Rajasthani curries that have a bright crimson red colour aren’t always as spicy or hot as you might think. Laal Maas is a slow cooked hunter style lamb dish with rustic flavours, chilli heat, cooked in whole spices. Kashmiri chillies are akin to the mathania variety in the sense that they lend a lovely colour, mild heat and also add depth to you curry. Serve this lamb curry warm with chapattis or rice and some cooling raita and salad on the side.
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