The East Indian Kitchen

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‘Some of the most interesting cookery books are those which tell you as much about the people as the cuisine which has evolved alongside them.’ The chef as historian? While the notion may seem incongruous at first, East Indian Kitchen shows quickly how the search for a particular recipe and authentic flavours can lead to, or result from, wondrous journeys down the ages. In this exploration of a fascinating cuisine and culture, Cordon Bleu chef Michael Swamy describes aspects of the traditions and culinary practices followed by the East Indians of Mumbai, who feast off a mélange of Portuguese and Maharashtrian customs. Swamy presents a variety of recipes from that rich and flavourful cuisine: from the essentials that are a must-have in an East Indian’s culinary range, to modified, experimental recipes inspired by that eclectic tradition.Enriched with sketches by artists Eustace Fernandes and Philip Victor D’Mello, this cookbook not only captures the lifestyle of a people but chronicles, in detail, recipes from this excellent fusion cuisine that have till now been largely passed down orally through the generations.

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Michael Swamy is a Cordon Bleu chef and culinary professional trained in London at leading food establishments and under Michelin-starred chefs. He is a corporate chef for an international food company in India, and writes on food for newspapers and magazines.Chef Swamy has featured in several magazines, and on TV, for the Australian Broadcasting Corporation. He has just completed heading the food team for Masterchef India Season I, and is one of India’s leading food stylists.