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EATING W I T H A L B E RTA F O O D T O U R S by Catherine Van Brunschot

From the semi-circle of garden chairs arranged under a ficus tree, I can just pick out the corner of a swimming pool edging out into the lawn. Birds trill and hoot their unfamiliar tunes in trees frothed with pink blooms. Beneath the ficus, our host takes his place behind a table laid with a propane stove and an assortment of cooking pots. The call to prayer rises from an unseen minaret and someone hands me a Kingfisher beer. Welcome to my cooking class in Delhi. Our host is Sumeet Nair – fashion industry leader, cookbook author, organic farmer, and home-chef extraordinaire – and we 21 travellers are here in his gorgeous garden through the efforts of Karen Anderson, owner of Alberta Food Tours. Karen has brought food enthusiasts to India annually since 2012, and this is Day Two of her “Eat, Pray, Play” tour – a two-week immersion into northern India’s culinary and religious traditions. As we taste, scribble notes, and photograph our way through tandoori cauliflower, prawn masala and green beans poriyal, we couldn’t feel farther from the bustle of our Delhi expectations.

The bustle of Chandni Chowk Bazaar in Old Delhi, photo by Karen Anderson

Cooking class at Sumeet Nair’s, photo by Karen Anderson

bi) ays ndoori GoIndian dish - a recipe that alw a (T r e w o sic north Caulifl Tandoori ectacular version of thdis faclmasily. ium-sized an r’s sp Sumeet Nai views from my friends re ve ra s draw liflower 1 large cau

med iflower into easy Cut the caul g stalks for on -l ch in 1g in av l le al , florets ts lightly ick the flore skewering. Pr and pour over the cauliater utes : over. Boil w r about 2 min Marinade ver. Leave fo tender. co e to st a er p w r e flo rk 1 T. ging iflower is fo until the caul to a aste p ic rl a g e marinade t. 2 wain) edients of th rets aj gr d flo in l e lle al th ca t ix o M (als istency. Pu ns co k 1/2 t. carom at ic g th in m unifor owder hour, turn red chile p ade for one in ar m e th 1 t. Indian in rvals. yogurt regular inte e n 1 c. Greek sa be d F. Skewer th lle ca o ls (a r to 450-500° u o en fl ew a ov sk e t p al ea k et ic eh m Pr 1 c. ch mboo or ba h it w ) er ur ly cauliflow or gram flo until slight in hot oven ble oil ers and grill ta ugh. Baste e ro g th ve ed T. 3 cook e charred and ay through th w lf butter ha sh d ni te ar el G 2 t. salt m ). g h n it es ri w colou 5 minut of red food ri colour) process (after about serve hot. few drops provides classic tandoo d an a al as m t with chaat (optional, bu de dish. si a s g for bastin es 4 to 6 a r rv e e tt S u b d e melt ish la for garn chaat masa Surjit Singh of Amritsar, Surjit Food Plaza, photo by Catherine Van Brunschot

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CITYPALATE.ca MARCH APRIL 2017

City Palate March April 2017  

The Flavour of Calgary’s Food Scene - The Travel Issue

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