Of rose, gold and love: the Indian and family recipes of Manish Arora

Spices - We are Family - Manish Arora.

© Gregoire Kalt

By: Clémence Denavit Follow

3 mins

Confined to Paris, the Indian couturier Manish Arora felt the visceral need to get closer to his family, to find his family isolated thousands of km from him, to rediscover the flavors and tastes of his childhood.

Manish Arora thus collected the recipes of his family, and of his friends, of the women who have always fed him.

Recipes sent by post, handwritten or drawn, filmed, exchanged.

In his kitchen, memories and bonds were thus recreated, bites of love from which he made a pop-up restaurant and a book full of colors, celebrations and emotions:

, to the rhythm of the song by Sister Sledge.

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A book in 3 stages - happiness, joy, festivity - to taste life, intensely and discover a facet of Indian, vegetarian, Ayurvedic cuisine, Punjab gastronomy.

Traditional family recipes, accessible, tasty and original.

With

, designer, stylist, Indian couturier, he has lived in Paris for several years, author of “ 

 ”, published by First editions, photography by Grégoire Kalt, illustrations by Shrishti Guptaroy.

To follow Manish Arora:

- on instagram:

Robert Wolfestein translates Manish Arora.

“We are Family” cover by Manish Arora, First editions.

© Clemence Denavit/RFI

For further

-

- "Vegetarian Indian cuisine", by Pushpesh Pant - Phaïdon editions

-

.

Sandra is the author of several books on Indian cuisine, published by Mango.

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-

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Robert Wolfenstein, Clemence Denavit and Manish Arora.

© MBaudrat

One ingredient, one utensil by Manish Arora

The essential Massala box containing the essential spices for cooking and the patila

Manish Arora in Taste of the World.

© Clemence Denavit/RFI

Musical programming

-

from the soundtrack of the movie

-

of Denise

- Queen's

for the credits

- Sister Sledge –

Green chutney by Marielou (Grégoire Kalt) and Crispy Bhindi - We are family, by Manish Arora, First editions (photograph Grégoire Kalt).

© Grégoire Kalt / Clémence Denavit/RFI

Receipts

The recipes are taken from the book “ 

 ” by Manish Arora published by First editions.

TADKA CURRY PATTA

The kitchen's secret weapon 

For 1 dish for 4 people.

Preparation 1 min.

Cook 1 min.

1 C.

c.

mustard oil, 1/2 tsp.

c.

of asfetid, ½ tsp.

c.

mustard seeds, 10 curry leaves.

In a small skillet, heat the mustard oil over high heat.

When hot, reduce the heat to medium and add the asefetide, mustard seeds and curry leaves.

Let cook for 1 minute, stirring.

Serve your dishes with the tadka still warm.

CRISPY BHINDI

Chubby's Okra Chips

For 4 people.

Preparation 15 mins Cooking 30 mins

500g okra (okras/bhindi), 60g chickpea flour, 1 tbsp.

c.

red pepper powder, 1 tbsp.

c.

powdered dried mango, ½ tsp.

c.

of turmeric powder, 1 pinch of salt, 30 cl of sunflower oil, 1 pinch of chaat masala.

Wash the okras, then dry them with a tea towel, until they are perfectly dry.

Cut them dry.

Cut them into 8 lengthwise.

Remove the white part.

Remove the seeds and reserve them in a bowl.

In a bowl, mix the chickpea flour, red pepper powder, turmeric, and salt to form the breadcrumbs.

In a large sauté pan, heat the sunflower oil over high heat.

Dip the okra in the breadcrumbs.

When the oil is hot, cook the okras for 7 to 10 minutes until they change color.

Turn them gently so as not to break the breadcrumbs.

When all the okra are cooked, immerse the seeds for 1 to 2 minutes in the hot oil.

Serve the chips sprinkled with fried okra seeds and chaat masala

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