Kunal Vijayakar gives excerpts of his first cookbook -Made in India-2

Writing a review for a book is such an appealing thing..for me it’s like plating food which I loved to serve many!!Well that was quiet a metaphor but you know thats what to expect when food lover, food critics don the author’s cap. Point is we relate and align everything around in such a delectable manner..and we just love it! Now coming back to the main road and not going haywire.

The book Made In India is a bouquet of recipes from every stretch of this peninsular land studded with beautiful anecdotes about certain recipes ,cuisines, masalas and our author’s numerous food trails and with his funny bone prominent in every aspect.

IMG-20150326-WA0002 This book is clearly no typical cook book loaded with fancy recipes and food photo shoots. Its an ode of a food lover as he embarks on his various food sojourns all over India. Kunal seems to have addressed every aspect of this book tastefully and keenly which you realise as you slowly enfold through his journey. Vegetarian variations from the simple Phodnichi Poli which is a typical breakfast dish made in possibly every Maharastrian household from leftover polis (roti) to its more fancy variant from other parts of our country like Akki Roti and Bhopali Roti.

IMG-20150326-WA0006Beef, Chicken and Egg dishes many of which are no where to be seen on the restaurant menus have a place in his book. Many of which are still cooked and savoured in the East Indian and Goan kitchens. Many of them  are tweaked  successfully by seasoned cooks and by cooks I mean home chefs too catch your fancy .Simplicity in variations. The book has selected range of desserts  like Tipsy pudding and Sheermal which has been brought out straight from those who have been passing these recipes from generation to generations. The book is such a visual treat with pictures of dishes clicked so appealingly and also from his personal travel memoirs. The beautiful captures are  a nice guilt free trip..more so the writing style is so livid that you can just keep on going page after page. It keeps you into it with its nice line up of some things known some unknown..

IMG-20150326-WA0003I did try quiet a number of dishes from the book..(yes I really did!!)

Here I share with you something which is common yet uncommon..Kunal’s take on GOAN EGG



1 Onion

1 Tomato

1/2 cup Thick coconut milk

4 tbspn Grated coconut

2 tspn Coriander seeds

1 tspn Cumin seeds

2 Garlic cloves

1/2 tspn Turmeric

Small bunch of coriander leaves

2-3 Green chillies, slit

Salt to taste


Grind the spices (Kashmiri red chillies, Coriander seeds, Cumin seeds and grated coconut) with little water to a coarse paste. Heat oil in a casserole and add chopped onions and garlic .Add tomatoes and sauté till onions turn golden brown. Then add the ground masala and  stir fry for a few minutes.

Pour in a cup of water and allow the dish to cook for 4-5 mins. Then gently break the eggs over the gravy ,so that the yolk does not break while dropping in. Once all eggs are in, keep pouring some hot curry over the eggs. As the eggs get cooked slowly add the coconut milk.

Once cooked, garnish with slit green chillies and add fresh chopped coriander.  Your Goan Egg Drop Curry is ready.



Facebook Comments

Leave a Reply

Your email address will not be published. Required fields are marked *


CommentLuv badge

%d bloggers like this: