TV Chef Author Anjum Anand On Indian Food With Adelaine Ng

Travel Writers Radio

Adelaine Ng chats with Indian chef, author and TV presenter, Anjum Anand who has been called the Nigella of Indian cuisine. She talks about her family food and the food of her travels. This is an edited extract from I Love India by Anjum Anand (published by Hardie Grant Books RRP $39.99 and is available in stores nationally. Photographer: ©Martin Poole Andhra green chilli chicken 65 This has a fair amount of heat, but the �avour is so good and the chicken so soft that you can’t stop eating! My mother’s friend used to make something similar with chicken on the bone and I just couldn’t stop eating even as it made me sniff and tear up; it was that good. No one knows why it is called chicken 65, as the origins of the recipe are really blurry, but it is a well-known and much loved dish in Andhra. There are a couple of versions – one with a sweet chilli sauce added to it and others with a vibrant red food colour. I leave both out, but sometimes add some Kashmiri chilli powder to the marinade, which has a lovely colour but only mild heat. Serves 3 For the recipe go to: http://lanebylaine.com/tickled-by-a-tea-story-from-anjum-anand/