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Star of India.
(From Irish Independent)
Ready in half an hour Myles McWeeney
Pinky Linlani, a UK-based cookbook writer and TV chef and advisor to Sharwoods on Indian cuisine, was in Ireland for the celebration of the Indian Festival of Light. She was born in Calcutta and educated at the Irish Sisters of Charity convent, which has left her with an Irish lilt.
In 1977, after having married, she moved to London. When she was growing up, her family's brilliant cook was very secretive about his recipes. But as she was leaving home, worried she might starve, he gave her a crash course in cooking.
This spurred her interest in Indian food culture. She is now an acknowledged expert in this field.
Last week Pinky offered to cook dinner in my kitchen. In just two hours, she set before us a delicious fish stew called Machi Ka Salna along with Masala Wali Aloo - Bombay spiced potatoes - chicken do piaza (recipe below) pilau rice, a pile of naan breads, and a dhal made from three lentil types.
We started with an innovative smoked salmon dish, in which bite-sized chunks of fresh salmon are marinated in a spicy chilli and coriander mix. After half an hour a piece of red-hot charcoal is placed in the bowl and cardamom pods and oil poured over it. The charcoal starts to smoke furiously, and a tight-fitting lid is clamped on for 15 minutes before the salmon is cooked off in a pan. Amazing.
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