On twitter a few days ago, I had a conversation with Eleanor @ WokStar and we discussed woks we use for curries. For foodies like me interested in Asian cooking, woks, steamers, rice pots etc hold an endless charm. I LOVE my pots and pans and was happy to be introduced to a new Asian Cuisine resource at FoodServiceWarehouse.com. For those interested in Asian cuisine, this place is loaded with interesting information about equipment, supplies, photos, and educational articles, and includes topics such as food pairings, wok buying guides, and more.
The amount of information on offer is amazing … sushi, Asian knives, seasoning a wok, top 10 Asian ingredients, sushi etiquette, Asian utensils, spices, vegetables, pairing Asian beer with Asian food … the list is endless! Do you want to know the difference between Cast Iron and Carbon Steel Woks? You can find it here! I also enjoyed perusing the Food Service Education centre where there are 45 articles on Going Green. In addition you can follow new trends in becoming environmentally conscious. Other interesting food bites include a Guide to Thai Curries, Curries From Around The World, and Indian Curries: A Guide by Region.
Before we get to the recipe, I am thrilled to share with you that this super talented Mallika Basu, who is based in London, has cut a book deal with Harper Collins. Her book, Miss Masala: Real Indian Cooking for Busy Living, is soon to be released. It’s a lifestyle and narrative cookbook with lots of quirky, no nonsense tips that no one ever tells beginner Indian cooks. In her words, “I started my quickindiancooking blog some four years ago to dispel the myth that Indian cooking is unhealthy, time consuming, difficult and uses hard to source ingredients. I just got sick and tired of seeing how people loved the food but didn’t really take to cooking it at home. The idea was to show through my life working, juggling all those social and family commitments, that anyone could take to it if I could.”
“Cookery goddess and girl about town Mallika Basu reveals her secrets for cooking gorgeous Indian food in this highly covetable book, inspired by her blog. Her no-nonsense kitchen advice demystifies all those glorious, exotic ingredients and spices, and shows just how easy and rewarding it is to cook Indian cuisine at home. Miss Masala has done the hard work in the kitchen so that you don’t have to. So much more than just a cookbook, this beautiful, handbag-sized journal fuses irresistible Indian recipes with Mallika’s quirky and hilarious tales – it will make ethnic cooking an effortless part of your goddess lifestyle. Alongside easy instructions for making aromatic Kerala Chicken or the best Seekh Kebabs, Mallika shares witty anecdotes about her high-flying city life, and gives handy hints on how to cook a jalfrezi and still head to the bar an hour later without reeking of eau de curry. Bollywood finally meets Sex and the City, and anyone who wants to whip up a meal for friends will be basking in the glory. This is real Indian cooking for busy city living! There’s even Vodka Chilli Cocktails (For those who dare!)”