Posted 19th November 2006
I spent the best part of today getting ready for the live cookery demo tomorrow. Normally I would prepare all the food the day before the party.
But in this case, I’ve had to keep everything prepared for actual cooking tomorrow. Aloo for saag aloo and gobi (cauliflower) has been peeled, quartered and is soaking in cold water. Two whole cauliflowers have been washed, cut into florets and ginger and garlic pureed for the dishes.
Technically, having an “Indian” dinner party does not qualify as quick Indian cooking. The sheer volume of onions, ginger and garlic to be chopped, fried and finished requires a certain amount of time. But there are certainly some techniques I use to keep things as simple and quick as possible:
Right, wish me luck for tomorrow. I’m getting quite nervous. Even though they may not notice what they’re eating after a few glasses of vino.