VIS FOR VEGETARIAN
“I travelled the country of my birth, from Kashmir to Kerala, in search of great street food, and here I’m sharing some of the best dishes I found along the way. Each has a memory or flavour that’s special to me, yet they’re all easy to make in a home kitchen. The key is to gather all the things you need, do all the prepping, then bring the dish together when you’re ready to eat. It’s a great way of cooking, and it’s what I celebrate in my new book.” CHETNA MAKAN
CHETNA’S STORY She grew up in Jabalpur in central India, then moved to Mumbai to pursue a career in fashion before setting up home in the UK in 2003. Always a keen cook, she found fame as a contestant on The Great British Bake Off in 2014, making it to the semi-finals. Her first book, The Cardamom Trail, was published in 2016, and ever since trying the recipes from it the delicious. team have been big fans. Chai, Chaat & Chutney: A Street Food Journey Through India, is book number two – and it’s a feast for the senses.
Lemon rice
SERVES 6. HANDS-ON TIME 10 MIN,
SIMMERING TIME 12 MIN
”Lemon rice is light and fresh, and it’s quick and simple to make. Enjoy it as part of a thali (a platter made up of various dishes), on its own or – my preference – with sambhar (see right) or chutney.”
MAKE
MAKE AHEAD
Fry the spices a few hours in advance. Or make the whole dish up to 24 hours ahead: spread over a tray and cool quickly (within 1 hour), cover and chill. Reheat in a microwave.
FOOD TEAM’S TIPS
Add the finely grated zest of 1 lemon to the rice before serving for a little extra zing. If you can’t find split black lentils, use split yellow peas instead.