Regional Indian gastronomy

She started her first cookery class in 1966 from her residence in Pune, Maharashtra. Before long, Indian families were showing up at Tarla Dalal’s door for kitchen lessons for their soon to-be-wed daughters. Today, the erudite writer of over 170 cookbooks holds the title of top five best-selling cookbook authors in the world (sales have exceeded four million copies) along with a clutch of honorary awards. Her latest undertaking: showcasing provincial vegetarian Gujarati and Rajasthani recipes at the first ever Asian Masters Gourmet Series (AMGS).

A household name in India, Dalal is adept in the cuisines of the neighbouring states which are distinct from each other. “Gujarat’s dishes are sweet and tangy while Rajasthani cooking has a certain exoticism stemmed from its use of sun-dried vegetables. This is more of a necessity due to the profound influence the climate has on its cuisine,” she explains. “In Rajasthan, intermittent rainfall and harsh, dry weather don’t allow for a rich fodder of greens, hence the need to preserve the limited production for the rest of the year.”

Her showcase at AMGS will feature Undhiyo (a classic recipe of vegetables and fenugreek dumplings cooked in aromatic spices); Sev Tomato Nu Shaak (green tomatoes cooked in tangy gravy with crispy rice flakes); and Bhakri (millet flour bread with cumin and carom seeds) from Gujarat while classics from Rajasthan include Aloo Pethe Ka Shaak (potato and pumpkin cooked with whole spices and curds, flavoured with fennel), Chila Kadhi (gram flour dumplings in turmeric curd gravy, tempered with mustard seeds), and Missi (chickpea flour flatbread).

Provincial Indian Gastronomy takes place from 24^th to 30^th January at Rang Mahal Pavilion, Hard Rock Hotel, Level 2, Resorts World Sentosa. Call 6238 7013 for reservations. Prices from $38. American Express cardholders enjoy 15 percent off their food bill when dining in.