Mridula Baljekar - Writer - Broadcaster - Chef

INTERVIEW FOR ZEENEWS
By Smita Mishra

Complete Interview can be found by clicking the following link.
http://www.zeenews.com/news595213.html

INTERVIEW BY PREETI RAGHUNATH, SENIOR CORRESPONDENT
DILIGENT MEDIA CORPORATION, MUMBAI, INDIA

1. A little of your background: when did you start cooking? Was Indian food already a rage then?

I started by teaching indian cookery at a local adult education institute during which time i published my first book, ‘Complete Indian Cookbook’ in 1990 which sold nearly half a million copies. I was then invited to become the consultant of indian ready meals by a top chain of supermarkets in the UK. Then followed a series of televison programmes and more books.
Indian food was already quite popular and now it has become the British National Cuisine!

2. If yes, do you think this has helped when you set up Spice Route?

The already popular status which indian cuisine was enjoying has definitely helped me to establish spice route.

3. How do you feel winning the award? Why do think you won - what's different about your book?

I feel extremely honoured that i won this prestigious award. Sixty five countries had participated and 12 asian cookbooks were shortlisted. I think I won the award because my passion for food and pride for my country shone through my writing. Another reason why I won, I feel, is because this is more than just a cookbook. It explains culture, custom and religious practices of the Indian population.

4. You blend traditional withthe contemporary in your dishes - is this a way in which you've changed Indian tastes to suit foreign tastes?

I blend traditionas with the contemporary to create more interest in the diner and to keep them intrigued with new ideas, but i never compromise on traditional flavours and i do not anglicise my recipes.

5. Did you always love cooking? Where or who did you learn from?

I took a keen interest in cooking at t he age of 7. I learnt the basics of indian cooking from my mother and grandmother in assam and built on this by reading extensively and researching on ingredients and regional variations in indian cooking.

6. What do you think makes you a great cook? What is your signature dish?

I think my recipes have been popular because i put my heart and soul into creating them and always try to understand the readers. Making my recipes as user-friendly as possible is always foremost in my mind when I write.

7. Of all the cookbooks you've written, which posed the most challeenges?

My award-winning book, ‘Great Indian Feasts’ because I had to write this book during my spare time which i have very little of. writing this book while running a top class restaurant was a huge challenge.

8. Can you name some celebrities you've cooked for. Any incident with them that you remember?

I cooked for the cousin of the Queen of England, Lord Bath, at his stately home. I also cooked for the British prime minister Tony Blair and his wife cherie. Jerry Hall, the model and actress, is another celebrity i cooked for.
I remember Lord Bath’s very colourful indian silk jacket which he had had specially made for the occasion. Jerry Hall looked stunning in a black chiffon saree she wore for her indian evening. Tony and Cherie Blair I will always rememebr as very friendly and warm people. Cherie Blair sent me a letter to thank me for my low fat book as she was on a diet at that time!

9. An anecdote related to cooking and your career that has remained with you - eg. how you burnt your dal the very first time you tried making it etc?

I rememebr the first time I tried to make a rogan josh I burnt all the onions! I did not know that I had to fry onions over gentle heat and let them brown slowly. Now I emphasie this point to all my readers.