Kurma

Spent a pleasant day at Perth's Curtin University with a hands-on cooking class for the chefs and managers from all the different food outlets on campus.

The day was arranged by the very amiable Francois Leuenberger, Food & Beverage Manager of the Curtin Student Guild.

Francois showed me his early-edition copy of 'Great Vegetarian Dishes' which he purchased from my old friend Radha Charan who dropped by his Perth restaurant during a cookbook-selling marathon many years ago. Francois completed his collection today by purchasing the rest of my books plus a set for the Campus library.

This was our menu:

Basmati Rice Pulao with Cashews, Peas & Fresh Coriander
Coconut and Rice Flour Crepes Stuffed with Seasoned Potatoes (Masala Dosa)
Fresh Coconut Chutney
Succulent Eggplant and Panir Cheese in Spicy Tomato Sauce
North Indian Cabbage and Peanut Salad (Kobi Pachadi)
Bengali Chickpea and Cauliflower Curry
Saffron-infused Semolina Halava Pudding with Almonds, Walnuts & Raisins

A.F. from Washington writes:

I work for an organic health food chain in the Western US.
Which curry leaf plant are you using in your cooking recipes? I would like to order a plant from a nursery within the US and try and grow it here in Washington. I have a degree in botany, so I'm pretty sure I can get it started in my herb & spice garden. If you wouldn't mind giving me some advice and recommendations it would be appreciated.

thanks, A

My reply:

Dear A.,

Thanks for visiting my website, and your enquiry regarding curry leaves.
Please read my essay on the subject. That should answer your questions.

Happy planting, Kurma