India’s seventy-five years of independence from colonial rule is being celebrated as ‘Azaadi Ka Amrit Mahotsav’ in a bewildering variety of creative ways across the world.
Here in New Zealand, we have seen an all-new chancery of the Republic of India inaugurated on 72, Pipitea Street in downtown Wellington, not far from the NZ Parliament precinct.
The multimillion-dollar building, redolent of one of the many splendid structures of the erstwhile royal city of Jaipur in Rajasthan, was formally inaugurated by External Affairs Minister Dr S. Jaishankar during his visit earlier this month. The structure is already regarded as a landmark in the capital.
The Indian High Commission in NZ has also hosted and sponsored many events around the country as part of the Azaadi Ka Amrit Mahotsav along with community and private organisations.
The Indian Weekender, too, has participated in the Azaadi Ka Amrit Mahotsav celebrations by publishing a book titled ‘India’s Most Wanted Recipes’ by Indian Weekender’s cuisine editor Ruby Dhillon, who has been contributing her column to the publication since inception.
Having contributed hundreds of recipes both traditional and avant garde over the past 13 years, Dhillon has chosen 75 of these to be included in the book to mark 75 years of India’s independence. “This is no means an exhaustive list of dishes that define Indian cuisine. It was tough choosing 75 from thousands of favourites across the length and breadth of the Indian subcontinent,” she told Indian Weekender.
The book was soft-launched at the Indian Weekender Kiwi-Indian Hall of Fame in Auckland on 6 October in the presence of NZ Prime Minister Jacinda Ardern and India’s Dr Jaishankar. The author personally presented copies of the book to the dignitaries present.
The selection consists of the most recognisable dishes from Indian restaurants around the world that have come to define Indian cuisine. Indian cuisine is undoubtedly one of the most popular cuisines internationally and Indian restaurants and eateries have mushroomed in every country around the world.
The book, produced both in hardbound and paperback formats, incorporates dishes from across India. As well as detailed descriptions of ingredients, prep and cooking methods, it also details the histories and evolution of many of the dishes, which makes the whole process of creating the dish more enjoyable. Almost all of the recipes are garnished, so to speak, with the author’s brilliant tips.
The book is divided into sections and includes all courses that comprise India’s rich, flavoursome and elaborate culinary traditions – from appetisers and small dishes to accompaniments like chutnies, raitas and sauces; snacks; main dishes; desserts to even traditional beverages.
The large format illustrated coffee-table sized book has been praised for its content and quality of production by readers who have had the chance to read the newly launched tome.
Printed locally in New Zealand, the book will soon be available globally. For more information and to purchase a copy of the book visit: bit.ly/IMWRbook
