Connoisseurs will understand that it is in India that continues the journey, but it does not depart from Sweden so far. Although geographically far apart, the two countries meet on the culinary map. Their common thread? Spices.
cinnamon, saffron, cardamom ... Indian cuisine has plenty of Swedish pastries too!
cinnamon, saffron, cardamom ... Indian cuisine has plenty of Swedish pastries too!
Directorate So Atelier des Sens in the Bastille for a meeting with rich flavors Anil Abhimanyu Sharma ...
My first collaboration with Anil dates back to 2003. I was a student and I worked on an educational CD-ROM project around the kitchen. A project that I mentioned briefly here . 7 years later, I fall back on his track record through 8 pages devoted to it in the magazine Regal, followed by an article in the second issue of Living Paris . The contact is resumed.
Anil
When I moved to attend his Indian cooking classes and to be his photographer of record time of one evening, I willingly accept. So I pushed the door Atelier des Sens ...
19h. hands clasped in front of the chest, Anil sends namaste (hello Indian) participants by way of welcome.
The course has just started that, already, most of the senses are. With spices and anecdotes, in Anil eyeful, smelling, the gills ... More to follow as a cooking class is just there to decipher a culture and lifestyle.
The course has just started that, already, most of the senses are. With spices and anecdotes, in Anil eyeful, smelling, the gills ... More to follow as a cooking class is just there to decipher a culture and lifestyle.
Anil knows how to capture the attention of his audience. It handles like an alchemist and spices ... magic!
20:00. Finally comes the time to take action. In the kitchen: 11 apprentice chefs responsible for preparing rice with mustard seeds and cumin a Tarka Dal (lentil dish) of Panch Phoren (trout with sesame), Chapati of the ajwain (thyme traditional Indian bread), a soup carrot and coriander , the eggplant Bengali and shrikhand (flavored yogurt) for dessert.
Suddenly, the kitchen comes alive. I observe the intense excitement that surrounds me. Each accomplishes precisely the task entrusted while Anil has his eyes everywhere. He leads by example, observes, directs operations, explains how ...
least he does not forget to share some places. I grabbed two in passing: In Kirane his favorite Indian restaurant ( 85, avenue des Ternes - 75017 PARIS - Tel: 01 45 74 40 21) and VT Cash & Curry , the best Indian grocery store to stock up on spices, ghee, and other curiosities ( 11-15, rue Cail - 75010 PARIS - Tel: 01 40 05 July 18).
Preparation Chapati ~ ~
22:00. The time has come to pass at table. But here, no cover applies for Anil Indian tradition to the letter. It therefore continues to surprise his students, became the guests, teaching them to eat with your hands. Surprisingly, all lend themselves to the game, even the most refractory, and dinner is a success!
Hum! Everything was so good that I forgot to photograph the dessert ... so forgive me for I've brought the recipe :-)
~ ~ Shrikhand
(yogurt and saffron with cardamom)
by Anil Abhimanyu Sharma
Serves 6
Preparation: 20 min
Ingredients
* 1 kg yoghurt Turkish
* 100 g sugar
* 3 tablespoons whole milk
* 12 crushed pistachios
Spices
* 1 teaspoon saffron threads
* 1 teaspoon green cardamom seeds
...
1 ~ Infuse the saffron in lukewarm milk for 15 minutes. Strain the milk to extract the pistils. Book. 2 ~ Crush green cardamom seeds in a mortar. Book. 3 ~ Pour the yogurt in a bowl. Gradually add sugar while beating the mixture with a whisk to obtain a foam. 4 ~ Pour the milk into the yogurt and sprinkle with cardamom. 5 ~ Beat mixture again and book it cool. 6 ~ Decorate chopped pistachios before serving.
Tip: To give a glossy effect, you can place a small shrikhand 1 / 2 hour in the freezer just before serving. It will freeze slightly while remaining pleasantly basis.
***
After discussion, Anil agrees: India and Sweden have much in common ;-)
