Samir Shukla
By Samir Shukla
There are two commonalities that can bring the world together, break down barriers and maybe bring some semblance of peace between squabbling societies. They are universally loved, where people can sit together and enjoy life’s simple pleasures. One is music and the other food. Here are two books, one India-centric and the other Pakistan-centric that dive into the culinary specialties of the two countries.
Come sit and let’s eat.
Dal Chawal
Author: Sapna Panjabi
(Hardie Grant)
The two foundational vegetarian foods of India, and South Asian cooking, are the widely cooked partners dal (pulses, lentils, legumes) and chawal (rice). Sapna Panjabi, a Mumbai native now residing in Dallas, presents 85 recipes exploring the myriad possibilities of this combination. They are easy to follow, with background info and photos. Sweets as well as spicy goodies and perennial comfort foods like khichdi give the simple dal chawal combo a whole new life. These are not just dal chawal recipes, she brings in many other ingredients to add to this foundation and recipes include, Khaman Dhokla, Dal makhani, Bhuga Chawar and Mumbai bhelpuri. Dal chawal are Indian staples, but the possibilities and combinations are anything but routine.
Recipes span the Subcontinent, from Rawalpindi in Pakistan to South India, Gujarat, Bengal, and North India. The added benefit of this book are explanations of each type of dal along with Ayurveda Notes she adds to each recipe, noting the six Ayurvedic tastes as per recipe.
Pakistan
Author: Maryam Jillani
(Hardie Grant)
Maryam Jillani is a food writer, born and raised in Islamabad, who has traveled wide and currently resides in Manilla. She has gathered recipes from her native Pakistan into this lively and informative book. She brings into focus many of the historical backgrounds and common foods that overlap India and Pakistan, different regional foods that also influence others, from Sindh to the Northwest Frontier Province, along the coast and river communities.
There are over a hundred recipes. Some will be familiar to Indian cooks, others will seem more exotic. Jillani deftly covers the culinary traditions and habits of each region. Raitas, chutneys, street foods, breads, rice and many fish and meat recipes are here in cultural and regional context.
There are many cookbooks about India. She has written an encompassing book about Pakistan’s varied foods, a rarity in the field. It’s a love letter to her heritage. This would make a solid addition to any foodie’s bookshelf.
