“Would it be all right to top the crab kachoris with date chutney foam, so the hors d'oeuvre could be circulated without a mess? Should the chicken be served over a bed of pulav or plated individually in bowls?” Food PreparationIndian FoodCuisine Francaise Book:Pride, Prejudice, and Other Flavors Source: Pride, Prejudice, and Other Flavors
“He'd woken up at four this morning in Emma's hospital room to write down an eggplant roulade with tandoori paneer. The magic was in the Indian thyme and garlic chive foam infused into the paneer.” Food For ThoughtIndian FoodDj Caine Book:Pride, Prejudice, and Other Flavors Source: Pride, Prejudice, and Other Flavors
“He put a pan on the stove and roasted the rumali roti quarters for half a minute on each side just until the butter in the dough sizzled, then placed them on a plate and trickled them with truffle oil. Then he placed a paper-thin slice of heart of fennel dusted with roasted cumin over them. In a bowl next to that, he laid out chicken in the simplest Mughlai sauce of steamed onion in cream with the slightest hint of saffron. Finally, he tucked a perfectly curled papad into the bowl.” SpicesFood PreparationIndian FoodDj Caine Book:Pride, Prejudice, and Other Flavors Source: Pride, Prejudice, and Other Flavors
“The chicken first, because saffron is a lazier flavor in terms of how long it takes to surface and register. Then the roti, because truffle oil and fennel both can overwhelm, unless tempered by a palate already coated with a softer spice.” FlavorsIndian FoodHow To Eat Book:Pride, Prejudice, and Other Flavors Source: Pride, Prejudice, and Other Flavors