Scott Davis
See photos from the trip...
"Before doing Rhodes Across India I could write what I knew about Indian cooking on the back of a matchbox! I grew up in rural South Wales, and although we had a local Indian restaurant, it was geared more to the Welsh palette than anything else. Think chips with everything, or half chips, half rice!
"Being part of Rhodes Across India was such a fantastic experience and what I learnt was second to none. Having worked previously with Thai and Japanese food I knew a bit about Asian flavours, but I was really surprised by the diversity of Indian food.
"It was amazing to see how the Indian dishes we make in England are so different to what's made out there. Take korma for example, the colour is roughly the same but that's it - the two flavours are entirely different!
"I didn't expect to learn as much as I did, but it's made me more confident with a lot of ingredients. I now know you that often you need to use a lot of oil to get the flavour out of spices, I think beforehand I used to burn them.
Highlights
"Taking part in a Goan cookery school gave me a great foundation to Indian cuisine. It taught me exactly how liberal Indian cooking can be with ginger and garlic. They don't stop!
"It was good to have a chance to sit down and chat with Gary Rhodes, share food knowledge and have a bit of banter.
"I was really impressed by the Coastal cuisine. The tamarind, mint, coriander, Kashmiri chillies - all those Goan flavours just explode in your mouth."
"Being part of Rhodes Across India was such a fantastic experience and what I learnt was second to none. Having worked previously with Thai and Japanese food I knew a bit about Asian flavours, but I was really surprised by the diversity of Indian food.
"It was amazing to see how the Indian dishes we make in England are so different to what's made out there. Take korma for example, the colour is roughly the same but that's it - the two flavours are entirely different!
"I didn't expect to learn as much as I did, but it's made me more confident with a lot of ingredients. I now know you that often you need to use a lot of oil to get the flavour out of spices, I think beforehand I used to burn them.
Highlights
"Taking part in a Goan cookery school gave me a great foundation to Indian cuisine. It taught me exactly how liberal Indian cooking can be with ginger and garlic. They don't stop!
"It was good to have a chance to sit down and chat with Gary Rhodes, share food knowledge and have a bit of banter.
"I was really impressed by the Coastal cuisine. The tamarind, mint, coriander, Kashmiri chillies - all those Goan flavours just explode in your mouth."
Comments
You need to be logged in to leave a comment
Register