BANGALORE: Four years after helping her grandmother publish her book Recipes of Life, For Life, Bangalore-based architect Husna Rahaman has released her new book, Spice Sorcery (Harper Collins) which offers a glimpse into heirloom recipes of the Kutchi Memon community. But the book, though similar to her grandmother’s, employs a much more personalised narrative, a new-age take on the vintage cookbook. According to Husna, “the book is a humorous look at an idiosyncratic community that is ridiculously food absorbed.”
Through the protagonist Razia, the quintessential Memon girl, who ‘enchants and beguiles,’ and whose recipes are like ‘spells’ and her ladle, her ‘magic wand,’ she portrays how food helps open doors to her life. Through each segment in the book, which is an event in Razia’s life, Husna enumerates recipes that have for long been a Memon family secret, interspersed with caricatures. “This makes the book as flavourful as the food,” Husna points out.
Kutchi Memon food, we learn, is food that is heavy on meat, light on grease, robust with flavour, delicate on the aromas and seductive enough to have you begging for more. Husna emphasises this point when she says, “We don’t care to know if the rain in Spain is mainly on the plain, or if Asia is in Andalusia, but we know how to greet our meat with profound reverence.”
While she rues that the cooking style is a touch more mechanical nowadays, the community at large still values the trusted cooking methods of yore. She observes, “Friendly gadgets save us time but we will not buy coconut milk that is out of a packet. We prefer to mill our spices and grain, adore our age old mortar and pestles, seldom part with our recipes or leave out a key ingredient, never buy garlic that’s packed and choose our meat and vegetables with an arched eyebrow. The extra work really works!”
Gosht ki biryani (fragrant rice infused with spiced lamb)
Ingredients
Method
For the rice