Desi Kitchen by Sarah Woods, published by Penguin Michael Joseph (£30) Photography by Liz & Max Haarala Hamilton
Three Delicious Indian Recipes Inspired by Yorkshire's Kashmiri Community
In her new cookbook, Desi Kitchen, Sarah Woods shares new flavours, cultural fusions and twists on family favourites
Kashmir is renowned for its produce, from an abundance of fruit such as apples, pears, pomegranates and cherries, to spices such as precious saffron, to vegetables, rice, wheat, barley and corn, to highly coveted cashmere wool. I wanted to design a recipe that captures this as well as bringing in the Persian and Mughal influences, with sweet and savoury flavours and celebrating a plentiful region.
Kashmiris love a kebab – beef, chicken or lamb – and there is a huge variety of kebabs ranging from boti kebabs, which are made from chunks of marinated meat, to finely ground galouti kebabs designed for toothless moghul nawabs. It is widely believed that it was Turkish traders who introduced the kebab to India, originating from ‘shish kebab’. Shish is the Turkish word for ‘sword’, which Turkish soldiers used to skewer meat and grill on an open fire. Seekh kebabs are made from shaping spiced minced meat around a skewer, to form that iconic cylindrical shape. Mine are served with a Kashmiri lavasa naan and a yoghurt and walnut chutney, which is served with wazwan dishes.
British turnips are bang in season from October through to March. The humble turnip is often overlooked in favour of its racier root veg cousins - parsnips and carrots. However, the slow cooking yields a delicious sweetness and, paired with lamb, spice and heat - a bewitching combination. The slow-cooked meat on the bone adds a full-bodied depth of flavour, and teasing out the meltingly soft bone marrow is utterly irresistible! The Kashmiri basar masala really sets this dish apart.
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