On my trips abroad, I have rarely found an Indian restaurant that would satisfy my native taste buds. In the West, there has been a “curry” revolution and its impact has been the most in Britain. However, there is a growing realization that Indian cooking is not just meant to set your tongue on fire or titillate the palate, it actually mixes common sense with the ancient science of Ayurveda, gaining popularity as alternative medicine.
“Ever since the first British curry house opened its doors (the country now has an estimated 9,000 Indian restaurants) Indian food has become synonymous, in many minds, with the macho pursuit of tongue-bothering spice and fattening takeaway blowouts washed down with gallons of beer,” reports The Independent.
“Of course, there is another side to Indian food, and in recent years a small but determined group of cooks have sought to break through the stereotype.
“Monisha Bharadwaj is one of Britain’s top Indian cooks and an award-winning writer. Her latest book, Healthy Indian in Minutes, is mouth-watering collection of dishes… ‘The majority of British takeaways do not offer the best example of good Indian cooking,’ Bharadwaj says. ‘But you have to think about what they are. When they first opened, curry houses were catering to people who were used to eating heavy food with all its gravy, cream and stodginess. Takeaways offered something similar but with added spice.’
“But Bharadwaj says there is a growing demand for something different. I meet her in Hounslow, where she moved from her native Mumbai 22 years ago. As well as writing she now runs a cookery school in her kitchen. ‘More and more people want to cook home-cooked Indian food that’s fresh and healthy,’ she says. ‘They know that it is something different but they don’t know what it is because you can’t get it in restaurants.’
“Bharadwaj’s courses are proving a hit with everyone from housewives and husbands short of inspiration to top chefs looking to expand their repertoires.
“Bharadwaj is particular in the kitchen but that’s just how she learned to cook. Indian home cooking is governed by rules, some of them common sense but others more complex and founded on the ancient Indian science of Ayurveda. First recorded more than 5,000 years ago, the world’s oldest known system of medicine casts the kitchen as an apothecary in which herbs have healing powers.” More here…
Amazon website has this to say about Bharadwaj’s book: “People often see Indian food as greasy, fatty and labour-intensive, but everyday Indian home cooking is neither unhealthy nor difficult to prepare. Monisha Bharadwaj will prove that it is in fact a highly nutritious, gentle cuisine that has always included natural and whole foods such as whole wheat flour, raw cane sugar, lots of vegetables, beans, lentils and any number of healing spices.
“Indian eating is based on the ancient science of Ayurveda, a system of holistic living that is the oldest form of medicine known to man. Broken down into straightforward chapters – curries, dry dishes, light one-pot meals, salads and raitas, chutneys and relishes, drinks and sweets – ‘Healthy Indian in Minutes’ will give readers the tips and strategies they need to cook healthy home-style food in a matter of minutes.” More here…
Swaraaj Chauhan describes his two-decade-long stint as a full-time journalist as eventful, purposeful, and full of joy and excitement. In 1993 he could foresee a different work culture appearing on the horizon, and decided to devote full time to teaching journalism (also, partly, with a desire to give back to the community from where he had enriched himself so much.)
Alongside, he worked for about a year in 1993 for the US State Department’s SPAN magazine, a nearly five-decade-old art and culture monthly magazine promoting US-India relations. It gave him an excellent opportunity to learn about things American, plus the pleasure of playing tennis in the lavish American embassy compound in the heart of New Delhi.
In !995 he joined WWF-India as a full-time media and environment education consultant and worked there for five years travelling a great deal, including to Husum in Germany as a part of the international team to formulate WWF’s Eco-tourism policy.
He taught journalism to honors students in a college affiliated to the University of Delhi, as also at the prestigious Indian Institute of Mass Communication where he lectured on “Development Journalism” to mid-career journalists/Information officers from the SAARC, African, East European and Latin American countries, for eight years.
In 2004 the BBC World Service Trust (BBC WST) selected him as a Trainer/Mentor for India under a European Union project. In 2008/09 He completed another European Union-funded project for the BBC WST related to Disaster Management and media coverage in two eastern States in India — West Bengal and Orissa.
Last year, he spent a couple of months in Australia and enjoyed trekking, and also taught for a while at the University of South Australia.
Recently, he was appointed as a Member of the Board of Studies at Chitkara University in Chandigarh, a beautiful city in North India designed by the famous Swiss/French architect Le Corbusier. He also teaches undergraduate and postgraduate students there.
He loves trekking, especially in the hills, and never misses an opportunity to play a game of tennis. The Western and Indian classical music are always within his reach for instant relaxation.
And last, but not least, is his firm belief in the power of the positive thought to heal oneself and others.