Mr Robot gave me a couple of cookbooks for Christmas: Mr Todiwala's Bombay, by Cyrus Todiwala, and Fortnum and Mason: The Cook Book. I don't know if I'd have picked up the Todiwala book myself, but it's really good. My go-to Indian recipe books tend to be by Anjum Anand and Meera Sodha. Meera Sodha is a particular favourite because her food has personality; you can really see how her family history and the ingredients around her in Britain have impacted on her cooking. Mr Todiwala's Bombay also has personality in spades. There's a real sense of place and of the mix of cultures that make up Mumbai as he shares the food that he loves: the street food that everyone eats, restaurant food, and the sort of thing families eat at home. I wanted to go to Mumbai anyhow as I love art deco and it's got some of the finest art deco buildings in the world, but now I want to go there for the food too!
Dhansaks are a curryhouse staple here in the UK, but this was very different from the oily stuff they serve up. You start by making the spicy lamb, which is then added to a pot of dal. I found the dal particularly unusual compared to ones I've made in the past as it contains fresh dill and plenty of sugar – I guess that shows the Persian roots of the Parsee people. The dal is supposed to be pureed smooth, and I did that this time but in future I might leave some of the lentils intact for a bit more texture and visual interest. There's a low ratio of lamb-to-dal. I was really worried about how all the flavours would turn out, as the mix was so unfamiliar to me, but it still tasted like 'a curry' to me, just with different herbal notes to what I'd usually expect. And that's one of the reasons I like making Indian food at home - bought ones always seem to lack the fresh flavour of the herbs.
The Fortnum cookbook is an oddity. I must confess, while I know Tom Parker-Bowles is a food writer, I've never read any of his food writing, I only know him as 'that bloke whose mum is the future Princess Consort.' Mr Robot got it for me because I love the funny old shop, and the history of things, and this book contains little bits of Fort Noms' history. It's also stuffed with illustrations from the company catalogues of the 1930s and 1950s. I'm not sure how I feel about a lot of the recipes in the book as they're really very simple and I have similar elsewhere, though in their simplicity they do mean you need to use the very finest ingredients – replace butter with marge and it'll be all too obvious.
I made the raspberry trifle. I did vary things slightly, using cream rather than milk for the custard, and making a fresh raspberry compote rather than using jam. You're supposed to layer it jam, sponge with chambord, raspberries, custard, whipped cream, sponge with chambord, raspberries, custard, whipped cream, but I have a wide dish rather than a tall one so the layers came out a bit scanty. I left out the middle layer of cream and had a mere drizzle for the second layer of custard, so I think if I made it again I'd use far fewer sponges and only one layer of each ingredient. Still, it was jolly nice. Not over-fussy, just a tasty, creamy, fruity treat.
So, that was our New Year's Day meal. I hope yours was as good, and wish you all the best for the rest of 2017.