Shahi Tukray with Pistachio and Coconut Cream in 8 Steps

This blogpost is a fourth installment of the Chef Table's series.

To read about Chef Massimo Bottura's episode click on Butter Chicken's recipe.

To read about Chef Barber's episode click on Som Tum's recipe.

To read about Chef Francis Mallmann's episode click on T-Bone Steaks' recipe.

Episode 4: Niki Nakayama - n/naka in Los Angeles

Chef Niki Nakayama explains that when she is cooking, her mind is completely shut off, and she finds herself in a meditative state. Cooking gives her the freedom to be bold and expressive. Niki’s episode is the most unique in this series. Being the only woman featured in Chef's Table she discusses sexism. She had to overcome sexism not only in her Asian culture, but also in the male dominated restaurant business. She discusses being a woman she knew, in order to succeed in the culinary field, she had to work harder than everyone else.

Her story is also important because she is a Los Angeles chef. LA unlike any other North American city does not have a European core. LA neighborhoods are divided into Latin and Asian culinary regions. So having an Asian Chef succeed in LA, while staying true to the Asian tradition of cooking, is very telling of the influences one’s local region has on his or her cooking. In her restaurant, she follows the Japanese Kaiseki tradition which is very much about the cohesive flow between ingredients. Kaiseki is a traditional multi-course Japanese dinner.

Cooking just like any other creative medium is an expression of ancestral and local influences. Children of immigrants, like yours truly, have the benefit of being exposed to the food of their parents, and the country of their birth. It is no wonder that so many second generation children grow up to be foodies.

Cooking for me sometimes is a pursuit of learning about the historical evolution of a dish. I have always found Shahi Tukray quite intriguing. Shahi Tukray is a South Asian dessert literally translated to Royal Pieces. The name of the dessert in itself is quite enigmatic. The word Shahi (royal) is Persian, and Tukray (pieces) is Urdu. The dessert is a South Asian variation of bread pudding, comprised of fried bread pieces soaked in saffron cream, and garnished with pistachios.

The origins of this dessert can be traced back to the Moghul Empire. The Moghul Dynasty ruled South Asia from circa 1526 to 1857. The dynasty was brought to an end by the British invasion in 1858. The Moghul rulers were originally from Persia, hence the part-Persian name of this dessert. In addition to the linguistic evidence, the inclusion of pistachios and saffron also indicate this dessert's Persian origins. Furthermore, the inclusion of bread indicates Shahi Tukray's European influence, which can be attributed to the two hundred year long British rule of South Asia.

As much as I was fascinated by the origins of this South Asian dessert, I have always found Shahi Tukray to be very one-dimensional. So, I wanted to come up with a recipe that was flavorful and paid homage to this dessert's Persian influences. That's why I decided to make a pistachio and coconut cream infused with rose water, cardamom, and saffron. The result is a regal dessert which lives up to its namesake.

Shahi Tukray with Pistachio & Coconut Cream
Shahi Tukray literally means Royal Pieces. So here I present to you the most literal regal dessert from South Asia. The recipe will be up on www.cultivateflavors.com on Friday.
Posted by Cultivate Flavors on Sunday, March 13, 2016

Cranberry and Pistachio Biscotti in 10 Steps

The common misconception is that Bridesmaids was a groundbreaking film, because it was the first female-driven comedy of its time, and showed that women can be as funny as men. But, that is not the truth. Women are funny and they do not need a film to prove that. Bridesmaids was an important film because the premise of the film dealt with female relationships. It had nothing to do with women fighting over a guy, or seeking male attention, or investing all of their resources into exacting revenge on a guy, who has wronged them. 

In my opinion, unlike the recent plethora of the so-called "female comedies", such as Trainwreck, and The Other Woman; Bridesmaids is one of the few films that passes the Bechdel test, which examines whether a piece of fiction features at least two women who talk to each other about something other than a man. The film showed how important it is to have kind female relationships. There is so much focus and energy that go into acquiring a sustaining male relationship that often times we neglect to foster compassionate female relationships. 

But sadly, thanks to the pervasive nature of the reality television, 'The Real Housewives' franchise, women are shown to be snarky, and harboring ill feelings for one another. Women are shown to be threatened by each other's success and looks. They undermine each other's intelligence by defining themselves using the superfluous barometers of wealth and male companions. 

We feel that we have to measure our own achievements in the light of another woman's failures. And, undermine another woman's success by pointing out her flaws. "Stay at home moms" are deemed as lazy and uninspired, for their lack of ambitions. Their accomplishments are undermined because after all they have too much time on their hands. Whereas, "working moms" are chastised for choosing their career over raising a family. Their accomplishments are undermined for all the "support" they have in the form of daycare. But in reality, both of these choices that women make are laden with self doubt and sacrifices. 

Being a woman in the 21st century comes with hard choices. Ever since the female emancipation, the role of women has changed so drastically that women are going through an identity crisis. But, we shouldn't be in competition with one another. We should realize that instead of finding excuses for another woman's success we should celebrate them. 

My accomplishments are my own, they shouldn't be glorified by another woman's failures. Failures should not be welcomed with petulance, but compassion.

So after much adieu, here is a recipe for Cranberry and Pistachio Biscotti, which is pretty straightforward. The addition of egg keeps the biscotti very moist. Hopefully you will make them for the amazing female friends in your life. I know I can't wait to make them again for my best friends.

Cranberry and Pistachio Biscotti
Cranberry and Pistachio Biscotti. Enjoy the video!
Posted by Cultivate Flavors on Tuesday, December 8, 2015

Gluten-Free Banana Bread in 6 Steps

It's natural to be skeptic about gluten-free bread. The idea itself sounds rather oxymoronic. But, after the success I had with the chocolate coconut cupcakes, I wanted to make a healthier version of my favorite banana bread. This gluten free, and refined sugar and fat free recipe is so delicious that you do not miss the flour, or the butter. I love banana bread, and these healthy modifications allow me to have guilt free indulgence for breakfast. 

Posted by Cultivate Flavors on Sunday, October 18, 2015

Gluten-Free Coconut Cupcakes in 8 Steps

I decided to make relatively nutritious cupcakes for my daughter's third birthday, a few weeks ago. The recipe that follows has no gluten, refined sugar, or butter. But, to tell you the truth these cupcakes are so delicious that you do not even miss the usual staples. In fact, they remind me of Kara's Cupcakes #HumbleBrag. It is a very quick recipe, and you will have delicious cupcakes in under 1 hour. The final product is just as airy and moist as your average cupcake.

Delicious Healthy Granola in 3 Steps

This healthy granola is rich in protein and fibre. You can have it with yogurt or milk, and seasonal fruits. It provides a healthy and quick boost of energy, first thing in the morning. This recipe has no refined sugars or fat. I use maple syrup (Go, Canada!) and coconut oil. I usually make this on Sunday night, and it lasts me a whole week. During the day I have to control myself from snacking on it. Yes, it's THAT good. Give this quick recipe a try, and you would be rewarded with a wholesome breakfast throughout the week. 

Banana Bread in 12 Steps

I love reading the New York Times. So yesterday, on the first day of Ramadan, I was ecstatic to see that the Times had posted a collection of Ramadan recipes on their homepage. They even wrote a beautiful ode to dates,  "a unifying staple" for muslims all around the world, during the month of Ramadan. But, I found their collection of Ramadan recipes, rather offensive and stereotypical. Most of the recipes are of Middle Eastern origin. So just like not all Muslims are Arabs, not all Muslims eat/cook Middle Eastern food for suhoor (pre-dawn meal), and iftar (sundown meal). As a product of South Asian diaspora growing up in Canada, I loved my South Asian food as much as the delicacies of the mainstream culture. 

So here is a recipe of  banana bread I like to eat for Suhoor. It's filling, moist and extremely delicious. I use three large bananas to make sure that the bread stays true to its namesake. Since, bananas are naturally sweet, I put a quarter cup of sugar. This way the bread is not overtly sweet. After eating a slice of this bread you are not left with sugary heaviness, but banana goodness. Give this quick recipe a try. And, prove the well-intentioned folks of the New York Times wrong. Muslims eat all sorts of food. Please do not pigeonhole our palette. It's all for a serious cause, you guys :).

Tropical Fudge Squares in 13 Steps

Gluten-free and sugar-free desserts do not always have to be boring. They can be exotic like this recipe I created, all because I had four red mangos that nobody wanted to eat. The combination of mangos and coconut reminds me of a tropical vacation. Almond meal in the recipe acts as a binding agent. Instead of baking the dessert in the oven, I chose to prepare it on the stove, to cook down the milk to achieve the 'fudgey' texture. If you are looking for some guilt-free indulgence, or simply longing for a beach holiday, give this recipe a try.