“Turmeric is made from the roots and leaves of the saffron plant. It’s usually picked from the plants within the area where the plant is grown,” says Tushar Rajamouli, who runs a website dedicated to the ancient spice.
“It’s a medicinal plant and can relieve pain and also fight infections.”
Although spices don’t taste like saffron, many people still love the flavour.
Paneer – fried or steamed flatbread of paneer
Dosa – flatbread made with onion, potato and spices
Garam Masala – a blend of ground spices and rice
Dosa with a chilli chutney topping
Kadhi – stuffed fried dough, which can either be filled with paneer or bread like a dosa
Kadhi with a kasuri
A kadhi is served with a tangy sauce
Kadhi with kasuri
Paneer with masala gravy
Chole – rice with meat
Oven-bake – steamed flatbread
Kadhi with paneer paratha
Kadhi paratha – pan-fried flatbread with paneer and vegetable
Kadhi parathas with saffron gravy, dosa and tomato (recipe shown above)
Kadhi paratha with cauliflower and cauliflower rice
A jalapeño saffron curry
The idea for this version came from a simple pan-fried flatbread made with onion, potato and spices.
“The idea came from a family friend who shared the flatbread recipe with us the day before. The flatbread had quite a few flaws, so I thought to replicate the version of the same flatbread dish in India,” says Rajamouli.
“I used spices instead of onions to flavour the bread – I believe the spices in spices helps flavour the whole flatbread.
“I used cauliflower and cauliflower rice – I love cauliflower – as it is good for you and good for you food,” he adds.
We’re here on the last few days of our #SLS2 Preview Series, so I thought it’d be good to look back and see how far our own experience going into the 2014 season has pushed us over the limit of what we thought we could actually expect and how far we’ve come.
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