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Author Topic: More from Chef Ajoy : "layers of flavour", and European bay.  (read 2,751 times)

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Chef Ajoy Joshi emphasizes the importance of adding spices one at a time to vegetable stock to enhance the release of their volatile oils, contributing to a richer flavor. The discussion also highlights a cookbook he contributed to, which features traditional recipes from various regions of India. Additionally, a participant expresses interest in Indian coriander seeds, noting their unique characteristics compared to the European variety, and seeks sources for purchasing them in the UK.

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Offline Peripatetic Phil

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More from Chef Ajoy : "layers of flavour", and European bay.
« on: September 26, 2012, 09:30 AM »
Two very interesting points to emerge from this week's update from Chef Ajoy Joshi :

  • He writes (in reference to a vegetable stock) : "Add the spices one at a time, as in our images. This small procedure allows the volatile oils in each spice impart its specific
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Offline h4ppy-chris

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Re: More from Chef Ajoy : "layers of flavour", and European bay.
« Reply #1 on: September 26, 2012, 12:21 PM »
Quote from: Phil [Chaa006] on September 26, 2012, 09:30 AM
Two very interesting points to emerge from this week's update from Chef Ajoy Joshi :

  • He writes (in reference to a vegetable stock) : "Add the spices one at a time, as in our images. This small procedure allows the volatile oils in each spice impart its specific
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Offline Micky Tikka

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Re: More from Chef Ajoy : "layers of flavour", and European bay.
« Reply #2 on: September 26, 2012, 04:08 PM »
Very good read Phil
When I clicked on Books on his site the India cookbook popped up
Apparently he helped  out with it
You still might buy it yet Phil  ;)
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Offline Peripatetic Phil

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Re: More from Chef Ajoy : "layers of flavour", and European bay.
« Reply #3 on: September 26, 2012, 04:28 PM »
Quote from: michael.t on September 26, 2012, 04:08 PM
When I clicked on Books on his site the India cookbook popped up  Apparently he helped  out with it   You still might buy it yet Phil  ;)
It does look good, I must admit : very "traditional" in appearance, unlike the other three that look as if they would be more at home on a coffee table than in a busy kitchen.  I shall have to consult the family accountant (currently working in Abu Dhabi : 0% income tax !) and see if there is management approval for a purchase ...

** Phil.
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Offline Micky Tikka

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Re: More from Chef Ajoy : "layers of flavour", and European bay.
« Reply #4 on: September 26, 2012, 05:01 PM »
 ;D ;D
All jokes aside for curry lovers I still do recommend the book
The recipes are traditional and and also states what region it comes from
Kashmir,Punjab,Rajasthan, Agra and Deli:The Mughals'Imperial Cities,Awadh
Bengal, Hyderabad, Tamil Nadu, Kerala, The Western coast,Tribal Food, Trans-Himalayan Region
The North and Northeast and Tooting  :)
Someone on this site must also have it for a second opinion
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Offline Salvador Dhali

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Re: More from Chef Ajoy : "layers of flavour", and European bay.
« Reply #5 on: September 26, 2012, 05:17 PM »
Thanks for posting that, Phil. most interesting.

Browsing some of the other sections of his site, I chanced upon a reference to 'Indian coriander seeds'. Despite my advancing years this is the first time I've heard of them (you learn something new every day, etc). Unlike what he calls the European variety we all know and love, Indian coriander seeds are oblong in shape, vary in colour from green to yellow, and have a lemony, nutty flavour.

I'm going to try to get hold of some to try, but haven't found anywhere in the Uk that sells them (yet).

In the meantime... http://www.worldspice.com/spices/coriander-seed-indian
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