Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
EU
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Digital Subscriptions > delicious. Magazine > January 2019 > HOW TO SATISFY YOUR WANDERLUST one recipe at a time

HOW TO SATISFY YOUR WANDERLUST one recipe at a time

Check in here for a soul-reviving virtual holiday of the tastiest kind. Food writer and chef Peter Kuruvita whisks you away on a culinary journey with vibrant, intensely flavourful dishes from the Indian subcontinent. Prepare for a distinct brightening in your winter kitchen – the next best thing to being there

V IS FOR VEGETARIAN

Uttapam – it’s the Indian pizza

PHOTOGRAPHS ALAN BENSON

FOOD STYLING ROSS DOBSON

STYLING VANESSA AUSTIN

Food and the memories of food – who it was eaten with, the taste and the emotional associations it carries – are my lifeblood. These recipes are a reflection of that, and of the changing dialogue about what we eat: a celebration of all things vegetable and their growing prominence at our tables. I want to show you how vegetables, grains and pulses can shine – and here they do, brightly. I hope these recipes will become part of your full pantry, warm home, celebrations, family gatherings and happy everyday life.

PETER KURUVITA

A BIT ABOUT PETER

He was born in London to an Austrian mother and Sri Lankan father, then spent much of his childhood in Sri Lanka before moving to Australia with his parents. His career as a chef has taken him from Sydney to London, the US, Fiji and Bali. At home in Australia, where he still lives, Peter brings his signature style to the renowned Noosa Beach House restaurant on Australia’s Sunshine Coast in Queensland. These recipes are from his second book, Lands of the Curry Leaf (his first, Serendip, was published in 2009).

Uttapam

SERVES 3. HANDS-ON TIME 40 MIN, PLUS

1 HOUR RESTING

Uttapam is a thick dosa, or pancake, topped with vegetables. Essentially it’s an Indian pizza, so get creative and top with whatever you like. The pancakes are usually made with a rice and lentil batter that can be timeconsuming to prepare, but this one is easy and quick to cook, plus it tastes wonderful. Use a non-stick frying pan or a well cured pan as the mixture is notoriously sticky.

READ MORE
Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - January 2019
If you own the issue, Login to read the full article now.
Single Issue - January 2019
€4.49
Or 449 points
Annual Digital Subscription
Only € 2.83 per issue
6 Free Back Issues
SAVE
37%
Was €33.99
Now €33.99
6 Month Digital Subscription
Only € 3.00 per issue
SAVE
33%
€17.99
Or 1799 points

View Issues

About delicious. Magazine

The new issue of delicious. is out now. Bin the resolutions (we tell you why it’s the worst time for them) and warm up with fireside feasts and hearty food that feeds body and soul – sweet and savoury pithiviers, melty Swiss cheese fondues, Paul Merrett’s slow-cooked lamb, Gill Meller’s squid with smoked bacon and more. Our bigger midweek section is packed with money-saving meals, healthy eating and vegan recipes. And if the weather still gets you down, be transported to exotic climes with our aromatic recipes from India. Welcome to the joy of January!