Last month saw ZPR and Lakeland, in
collaboration with Indian chef Anjula Devi, host a press lunch at the Good
Housekeeping Cookery School in Soho.
Anjula recently launched her first
cook book along with a great range of Indian cooking essentials and utensils,
all of which are exclusive to Lakeland. We thought there would be no better way
to introduce Anjula and her mission to get people cooking authentic Indian food
in their own homes than her showing them how to do it for themselves!
The demo saw Anjula cook a
multitude of aromatic and flavoursome dishes all of which were started with a
traditional Masala Base. This simple to make base can be prepared in big
batches and then frozen so when it comes to cooking your curry, it can be ready
to eat in as little as 20 minutes!
So what did we learn? The key thing
when making traditional Indian food is to have all your ingredients ready! So
pre-preparing your masala base and investing in a Masala Dabba is most
definitely the way forward.
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