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Hot Pink Spice SagaPeta Mathias and Julie Le Clerc are in love with food in love with travel and in love with India In her exuberant evocative and hilarious style Peta relates how they got to know this fascinating country Hot Pink ePUB #8608 through its cuisine be it street food feasts or an everyday meal cooked on the floor of a tiny sh. So many reasons to give this 5 stars Everything Peta Mathias writes is totally fab to read her enthusiasm her sheer joy her perseverance in sometimes trying circumstances all come shining through The photographs by fellow author Julie Le Clerc of food scenery and local people are beautiful and complement Peta's often over the top prose The recipes and I did try some are easy delicious and look pretty much what the picture shows It is a travel book as well as a food book they two working seamlessly together lots and lots to love Having lived in India for a year plus just finished a nearly 4 week trip through much of the north of the country I have been to a number of places this book travels through It both brings back memories and adds to the new memories made over the recent trip She has a wonderful chapter on Darjeeling which was the impetus for one of the others in our group insisting that we go to Darjeeling and stay at Glenburn Tea Estate Everything about this part of India I adored and it was by far my favourite place Glenburn is a place of tranuility wonderful hospitality plus tea tea and tea Peta captures it perfectlyIf you want to be further inspired to go to India or think it may not be the place for you to go to read this delicious travelcook bookmemoir and just get out there and do it It is country that will confront you in many ways but if you go with an open mind you will be rewarded And eat the local food it is the best This book will sure help in that regard

Peta Mathias è 7 Review

Ack They have travelled to tea plantations in the mountains stayed in palaces and slept on a train that ‘wonderland of unmitigated primeval swamp muck’ While Peta has led various culinary tours Julie has established a patisserie in an upmarket New Delhi hotel This is no superficial flirtation with the country but a. What can you expect when one of New Zealand’s most vibrant personalities pens an Indian culinary travelogue and cookbook Colour Big and Bold It is the thread that runs through this book – as it is the “sutra” Sanskrit thread that runs through India itself From architecture and interiors to clothing and culinary treats Colour abounds in IndiaIn the book larger than life Peta Mathias collaborates with food writer and photographer Julie Le Clerc It is obvious Mathias has written the travel accounts mostly concerning adventures with her gastronomads and Le Clerc has taken the photographs Many of the recipes are collected from people they met or dined with on their travelsIn her characteristic exuberant and evocative style Mathias relates how the pair came to love India Here’s a clue It involved sniffing and tasting Be it street food feasts or an everyday meal cooked on the floor of a tiny shack Mathias and Le Clerc have ‘been there done that’ They have travelled to a tea plantation in the mountains stayed in palaces and slept on a train that “wonderland of unmitigated primeval swamp muck”While a fan of all things Indian the reason for purchasing this book aside from an easy to prepare ‘thukpa’ recipe was to discover how our culinary experts deal with India’s greatest addiction teaLaunching into Mathias’ introduction I reached a subtitled section ‘What to drink with Indian food’ This is where the whole tea thing would be dealt with right Wrong Mathias mentions middle class preferences of beer whisky vodka wine and soft drinks with a passing reference to India’s no1 beverage “And of course everyone drinks chai” before moving on to a section about pairing wine with Indian cuisine Wait what Where’s the history of chai drinking What about the growing popularity of Indian grown green white and oolong teas And shouldn’t there be a masala chai recipe hereIn true British Raj fashion I opted for the “stiff upper lip” approach and proceeded to work my way through the book passing tantalising recipes such as ‘gulab ki kheer’ rose petal pudding which reuires freshly plucked petals from 10 mature roses LushThe ‘Kolkata’ section of the book has a fascinating recount of the city’s history There is no doubt Kolkata was heavily influenced by the British during the years of Raj rule While Mathias hints the end of the East India Company was due to the Sepoy mutiny in 1857 its move from being a money making venture had ended with the Government of India Act in 1833 Around this time tea plants were discovered in Assam by Scottish adventurer Robert Bruce and his brother Charles Bruce In 1834 a tea committee was appointed to investigate the possibility of cultivating and managing the tea industry in India The East India Company took on a purely political role until its dissolution in the 1870sWhile Mathias and Le Clerc investigate Kolkata food – from top Oberoi to bottom street markets – it is the visit to the famous Camellia House on Gurusaday Road that grabs my attention The city’s public tea auctions handle than 500 million kilogrammes of leaf annually The account is short but points are scored by this readerFrom Kolkata the travellers head to Darjeeling and the famous Glenburn Tea EstateIt is rather a pity that the writers chose to visit Glenburn as there are numerous good tea estates in the Darjeeling region However Glenburn caters for the well heeled And you can tell by the constant references in the narrative to “bed tea” and “GTs” At one point I began to despair that the Glenburn account would solely comprise accounts of the gastronomic sort However further on is the subtitle ‘A good brew’ and Mathias gives an accurate review of tea picking and processing although she does – like so many gone before confuse the term “fermentation” for “oxidization” She even tackles the “trippy dippy” terminology of Indian grading with a plumb and provides an excellent summary of how to brew tea at homeThe “tea themed” dinner that follows the pair’s plantation visit is mouth wateringly good “tea smoked chicken breast with tea and star anise jus tempura tea leaves and pickled radish followed by green tea infused panna cotta” Except the only tea themed recipe delivered to us readers is a ‘spinach or tea leaf pakora’ A deep fried tea leaf Fortunately a few pages on it the ‘thukpa’ Tibetan chicken noodle soup recipe distracts me from this lapse in judgementFinishing the book I am thrilled to discover on page 287 a photo of a board displaying the names of a handful of teas for sale in India – masala tea cardamom tea ginger tea vanilla tea green tea orange tea big leaf tea memory tea Yes memory tea This is followed by an epilogue written by Le Clerc about her time spent working at The Lodhi in Delhi and finally on page 303 the second to last page lies a recipe for masala chai “The making of masala chai is performed almost like a ritual and drinking this elixir is both soothing and invigorating” says Le ClercIn all Hot Pink Spice Saga is an interesting book accompanied by brilliant photography by Le Clerc Dhanyavaad ladieshttptearevoluzzionwordpresscom2

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Review î Hot Pink Spice Saga ↠ eBook, PDF or Kindle ePUB é [Download] ➼ Hot Pink Spice Saga ➻ Peta Mathias – Peta Mathias and Julie Le Clerc are in love with food in love with travel and in love with India In her exuberant evocative and hilarious style Peta relates how thFull blown love affairThe over recipes showcase distinct regional traditions passed on from the generous people they have met Carefully chosen and adapted to be easy for the home cook they are all mouth wateringly delicious Julie’s fabulous photographs convey the colour of the country and are almost good enough to e. Great to read this book by Peta Mathias whose books I enjoy and her time in India as I loved my time in India Great name for the book too