Vijayakar - Made in India

Published by
Jaico Publishing House
A-2 Jash Chambers
7-A Sir Phirozshah Mehta Road
Fort, Mumbai - 400 001
www.jaicobooks.com

Kunal Vijayakar

MADE IN INDIA
ISBN 978-81-8495-641-2

First Jaico Impression: 2015

No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopy, recording or by any information storage and retrieval system, without permission in writing from the publishers.

Printed by
Repro India Limited
Plot No. 50/2
T.T.C. MIDC Industrial Area
Mahape, Navi Mumbai - 400 710

DEDICATION

For my grandparents

Ayoomum Pa

Aaji Ajoba

from whom I inherited no riches, save for the endowment of an impeccable palate, an abundance of appetite and the wealth of their recipes.

ACKNOWLEDGEMENTS

I should have only myself to thank, because the amount of time, stress and stamina it has taken me to put together this small compendium of recipes is shameful. Im not saying this is a great literary work, but Ive literally had to slog to select and deliver these recipes. Since I am no chef, I could not conjure up dishes as I went along. Instead, Ive had to delve into my beginnings, recollect my excursions, extract from my retentiveness and borrow from the classics.

Having said that, without these people, this book would never have happened:

I start with my mother. She kept me fed all my life, through fat and thin. She still does whenever I give her a chance.

Zenobia Boman Irani and Olivia Broacha, who open up their kitchens and their hearts every time I call.

All the cooks, bawarchis, housewives, restaurateurs and chefs who have slaved in front of fires for me; especially Chef Joy Bhattacharya, who will always be my friend in need.

Mohit Khushlani and Sakshi Anand, companions on my foodie trips, who wielded their cameras for fun and were kind enough to share some of those moments for the book.

Tarana Arora, who did all the dirty work, so that this book may be completed in time.

My cousin, Rahul Velkar, every kilo weve put on, weve done it together.

Prashant Godbole and Ram Mandale, for helping with the cover design.

Ayesha Broacha, friend and photographer, whose job was to make the food in the book look appetizing and me look delicious.

And finally, her husband, Cyrus Broacha, whose time I hope she will forgive me for monopolizing, but who remains my best food and drink companion to date.

CONTENTS

Dive into the sensational world of vegetarian cooking with this mouthwatering variety of dishes from across the country.

Scrambled, fried, poached or baked, eggs are a delight in every form. Experiment with these dishes for any meal of the day.

These easy-to-cook and fussfree, creative chicken recipes use traditional spices and unique textures to thrill each and every bite you take.

Youll soon take to eating fish with a new fervour and gusto as you treat your tastebuds with these delicious sources of Omega 3, cooked in the flavours of red chillies, cumin and fresh and dried coconut.

Die hard mutton lovers will enjoy these tender, flavoursome and succulent dishes.