The publisher’s blurb describes Karen Anand as the ‘Martha Stewart of India’ which is rather unfortunate since the American lady has spent time in prison for financial transgression. In any case, there is no need to place Ms Anand under someone else’s wing. She is one of our more sensible writers on food and can fly on her own.
Good Food, Good Living should make a nice gift at the festive season for someone who wants to move from serving daal-chawal-sabzi to something more adventurous. There is information here on how to enjoy caviar. Anand recommends serving it with vodka instead of champagne. Quite right. There are chapters on foie gras (high-end goose liver) as well as kobe beef (from cattle fed with beer to make the meat tender). I wish this slim volume had more of her recipes and less on her travels. When I lived in Mumbai, Anand ran the best take-out counter in town. Her hummus, a Middle Eastern delight made from ground chickpeas, was divine.
She gives sensible advice on storing and serving wine though she still insists on the old rule of white wine with white meats and red wine with red meats. I wouldn’t bother. Things are more flexible these days unless you are out to impress a date.
Let’s not quibble. Anand knows her subject and she keeps it simple. Unlike many of our self-appointed food and wine experts, she does not overwhelm us with cliches.
