Mother Tongue: Flavours of a Second Generation

Product Information

The food featured in Mother Tongue is simple, without too many ingredients or lengthy cooking times.

Now, he’s releasing his debut cookbook – and he certainly didn’t go down the traditional route with his recipes. My inability to get the chashni right is one thing that prevents me to try making Indian sweets at home.But as soon as I dove into the actual recipes and started making things like beef tongue and whole turkeys swaddled in lard cloth, it then became a project that was so much about culture and identity and understanding the history of an island's cuisine that is fiercely underexplored. Even if I had wanted to, I could not have tasted my way into such knowledge: the bedrock of my mother's cooking was that all tastes and textures canceled each other. In 2009 Alinea moved up to number 10 in the world and advanced to number 7 for 2010, when it was also the highest ranked North American restaurant honored.

If you told me to make any mithai that looked like burfi or peda I would have frowned upon the idea. Gurdeep has written about food and culture for Courier Magazine, The Food Almanac and Suitcase Magazine; and been a host speaker at the British Library Food Season, Charleston Small Wonder Literary Festival and Food People Trends Summit.Even in rural Shernandoah, Iowa, women were entering the work force and shortening the time they could spend in the kitchen. Loyal’s deep affection for his mother is evident throughout Mother Tongue, which like all the best cookbooks is full of wonderful anecdotes. Amongst these, I laid my hands on ‘Farsu etle Farsan’ and ‘Gadyu etlu Gadyu’ by the co-sisters-in law Rukshmaniben Danthi and Binduben Danthi is a treasure. Always toasted in the skillet, and I used about a third cup of salsa with a little water in lieu of the tomatoes, then let it simmer down. Customs policies vary widely from country to country; contact your local customs office for more information.

For Loyal, it is food that provides a truly common language to connect people across generations and across cultures.

During my talk with Binduben she had mentioned the books you have mentioned here are now only available with them.

I’m married to a vegetarian with several food allergies plus I have two small kids (who – fortunately – are not picky eaters) and I have developed this ambition of making delicious vegetarian food without nuts, tomatoes, pepper etc. Every so often a rare cookbook comes along which brings something completely new and fascinating to the world of food. I find that I often have containers of it in my own freezer that I just pull out when I am looking for something to eat. I urge you to make it with good quality milk, I made it with Amul’s buffalo milk and the result was fabulous danedar mawa.A delicious celebration of British Indian identity with over +100 colourful flavour forward recipes. It is salt, fat, sugar-heavy, and we are a big whisky-drinking family – as lots of Punjabi people are – so big, bold flavours, unapologetic with everything, very liberal in many different ways. The book contains nostalgic childhood memories of meals with family, and around 50 recipes from how to cook perfectly fluffy rice in a pot, staples like miso-soup and salads, to stand-alone dishes like okonomiyaki and soba. VD: Cooking with Tata is different now from when I was 10 years old in Puerto Rico, which is when she really started to teach me some things that I still use now.