Nawab means King. Therefore the tagline of this dish means it is befitting a king. True to its name, this dish contains royal spices and ingredients like Cashew, Almond, Coconut, Star Anise and other spices. The preparation of the curry is started with the basic mix of Onion, Ginger and Garlic and cooked through the exotic spice blend finally finishing with a rich mix of coconut milk, tomato and green peas. It is on the medium to hotter side in taste and the accompanying Kashmiri Pulao provides an ideal balance of spiciness as it is slightly on the sweeter side with roasted cashew, almond, sultanas and saffron.
Indian dishes are not just about Butter Chicken, Beef Vindaloo, Lamb Khorma and Palak Paneer. These are the dishes you will find in any Indian takeaway restaurant. What I want to bring to you is the other side of Indian dishes which are very popular yet limited to fine dining restaurants. And they are limited to fine dining restaurants because they cannot be prepared on a mass scale. These need to be cooked with love and passion.
Contains: Sesame seeds and sesame seed products (eg tahini), Tree nuts and tree nut products other than coconut from the fruit of the palm
About your cook, Umesh, (Dee Why)
My passion for food has come from my mother, she is a great cook and has won many awards for cooking in India. When I was small, around 15 or 16 years of age, I used to type out her recipes on a typewriter so that she could mail them to the magazines for competitions. Once when she was not there, I looked up her recipe book and made chilli chicken and fried rice and I was thrilled at my achievement. That ignited my passion for cooking. Since then I have always experimented with food. I am not limited to Indian cooking, I also cook Asian, Mediterranean, Italian, in fact I am big fan of Jamie Oliver and have cooked so many of his recipes….watch out for my Jamie Oliver specials! I love to cook because I feel you can be so creative with simple things available, forget the recipes, forget the complex processes, just take whatever you have and make whatever you want to make. If you believe in it you will come up with a dish. I have an education in hospitality where I formalised my passion for cooking. But later I changed to an IT Career in Hospitality and limited my passion to the home front. I can’t wait to share my passion and creation with others in the community.