Our first session of NamaStay at Home, our new series of virtual cultural
events that brings India to you, was a great success. It was definitely the next best thing to being there in person, and provided a pleasant break from all the challenges we are facing now. From her home in Jaipur, Chef Divya Kalwara showed us how to make three Indian comfort foods: a perfect cup of masala chai (tea with milk and cardamom); chapati (whole-wheat flatbread with just two ingredients), and lassi (a refreshing yogurt drink). Here are excerpts of the Q and A with Divya, and the recipes she shared. Welcome, Divya! Many chefs can make good food, but only a few do it with the comforting feeling of home that Divya Kalwara radiates. Born of a royal bloodline in Jaipur, Divya’s cooking Is inspired by her ancestry. Her mother, grandmother, and mother-in-law taught her the secrets of traditional “Rajputi” cuisine. She also holds a master’s degree in psychology from Delhi University. Q: Tell us about yourself and your family. A: I was born and brought up in Jaipur. My father was a tea planter so we visited him in Eastern India during our winter vacations. I was always very keen on cooking so watched my mother as I was growing up. Three related families live together in our home. My own family consists of my husband, two sons and my mother-in-law. We run a guesthouse and also have a farm where we grow or own lentils, millet, cumin and mustard seeds. Q: Can you describe the cuisine you grew up with? Why is it called “Rajputi?” A: India is a diverse country and the cuisine reflects the local geography. Rajastan is a desert area, so we relied more on lentils, lentil flour and breads than fresh green vegetables, rice and coconut, though of course now those are available here, too. There are 30 different kinds of lentils. My mother-in-law comes from Uttar Pradesh, so her cooking is a little different. Q: What are some comfort foods that always make you think of home? A: We love to come home to a meal of lentils and chapati. Q: What misconceptions do Americans/Westerners have about Indian food? A: People think that there is only one kind of curry powder that you can get in a packet. Curry is a mixture of spices and there are many different kinds. You can make it less spicy-hot by removing the chili and still have the wonderful flavor of the spices. Comments are closed.
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AuthorRahel Musleah was born in Calcutta, India, the seventh generation of a Calcutta Jewish family that traces its roots to 17th-century Baghdad. Categories |