Ayla – Nepalese Feast – If, like me, you’re a fan of cookery programmes on TV – and Masterchef: The Professionals in particular – you will be familiar with the name Santosh Shah. You may have even seen one of his excellent demonstrations a few years ago at the Surrey and the Middlesex Food Festivals, when he was relatively unknown, (but very obviously destined for culinary stardom). Well, he’s just published his first (of many to come, I’m sure) cookbook – and it’s fabulous! Santosh’s love for his beloved home country shines through the whole book. The rich and diverse flavours of Nepal have often been overshadowed by cuisines of neighbouring countries such as India and China. Ayla: a feast of Nepali dishes from Terai, hills and the Himalayas is published by DK, is a hardback at £20, and it’s a celebration of the country and its underexploited food.
With beautiful photos by Matt Russell, Ayla transports the reader from the Far Western states to Nepal’s most Eastern points, as Santosh shares his culinary wisdom and recipes inspired by the produce of Nepal’s rivers and mountains. Ideal for beginners or adventurous home cooks, there are over 60 easy to follow, flavourful recipes, including tasty snacks, street, and festival foods, main, sweets and drinks.
On the meaning of ‘Ayla’. Santosh says: ‘Ayla has many meanings, but to me it means celebrations. It is technically a traditional Nepali spirit, made from fermented sugarcane molasses with malt or grains. Ayla is served as a sagoon (token of love) at joyous occasions like festivals, events, and celebrations. I wanted to bring this feeling of sharing celebrations to this book!’
Here are a couple of chutney recipes that I thought might tickle your tastebuds and inspire you to buy the book!
Badam ko chutney – coriander & peanut chutney
(MAKES 4–6 SERVINGS)
To keep the colour a vibrant green, prepare it at the last minute.
150g (5½oz) fresh coriander
50g (⅓ cup) blanched peanuts
15g (½oz) fresh ginger, peeled and chopped
3 garlic cloves, chopped
3 green chillies, tailed and chopped
75ml (⅓ cup) vegetable oil
1 teaspoon lemon juice
1 tablespoon caster (superfine) sugar
1 teaspoon salt
An airtight container, for storing
Wash the coriander and pat dry with kitchen paper (paper towels). Chop roughly.
Combine all the ingredients in a large pestle and mortar and crush to obtain a thick paste. Alternatively, blend all the ingredients in a small food processor.
Taste and adjust the seasoning, adding more sugar, salt or lemon juice as needed.
This should be eaten on the day it is made and stored in an airtight container until ready to serve.
Hariyo aap ra nariyal ko achar – green mango & coconut chutney
(MAKES 4–6 SERVINGS)
Green mangoes are perfect for chutneys as they add just the right level of sourness. You can get frozen grated coconut in Asian food stores. It is as good as a fresh coconut without the complication of cracking and grating
4 small green mangoes
½ teaspoon salt
1 teaspoon Kashmiri chilli powder, or medium-hot chilli powder
4 garlic cloves, chopped
15g (½oz) fresh ginger, peeled and chopped
50g (¾ cup) grated fresh or frozen coconut
1 tablespoon caster (superfine) sugar
1 tablespoon lemon juice
1 tablespoon fresh coriander (cilantro) leaves
2 tablespoons vegetable oil
An airtight container, for storing
Peel and stone the mangoes and cut the flesh into small dice. Crush the mango pieces and salt in a large pestle and mortar to break them up. Add the rest of the ingredients and crush into a paste. Alternatively, place the mango pieces and salt in a food processor and pulse a few times, until slightly crushed.
Add the rest of the ingredients and process to a coarse paste.
Check and adjust the seasoning, adding more salt, sugar, or lemon juice, to taste. Stored in an airtight container and refrigerated, this will keep for 3–4 days.
The Seasoned Gastronome