North Indian Home cook
Anu’s story
For homecook Anu from India, cooking food is naturally connected to gathering and togetherness. Indian culture is enriched by frequent parties, family gatherings and celebrations, creating core memories with people over a shared love and appreciation for food.
Perhaps one of the most unique traditions is kitty parties: women only groups that gather at least every month, seemingly just another female social club. However, dating back to the 1950s, kitty parties were also a practical way for women to gain some financial independence. Women pay a set amount of money every gathering, and the woman randomly selected each time collects the total funds. The winner also has the responsibility to host the following gathering, reminding Anu of the times her own mother would be busy in the kitchen preparing new recipes, ready to treat her guests with delicious homecooked food. Kitty parties are still very common in India and indigenous communities in the UK, championing not only financial independence but emotionally fulfilling female relationships.
What are some of the dishes Anu grew up loving? Her answer is immediately hilsa, a type of steamed fish wrapped in banana leaf, rich in natural flavour without need for spices. This is a traditional Assamese way of cooking fish, offering a particularly healthy alternative for preparing food. Though Assamese cuisine is certainly influenced by East and North India, the traditional dishes still possess the greatest similarity to East Asian and South East Asian cuisines - rice is a vital ingredient and little spice is used.
Unique to Assam is the signature ingredient khar, made from the ashes of a select variety of wild banana. Ripe banana peel is first sundried and then burnt for ash collection. Water is filtered through the ashes, leaving the dark brown liquid khar as a result. It is remarkable that khar still remains a highly popular food additive - having been mentioned as early as the 16th century in scriptures such as Yogini Tantra. Khar made from raw papaya is also extremely popular and is used to garnish several fish dishes.
Digboi, the city where Anu is from, is most known as the home to the first oil refinery in Asia, established by the British in the 19th century. However, through her work with Hey! Food is Ready, Anu hopes Digboi is regarded for the unique flavours it has to offer. She is particularly excited to introduce authentic Indian crab cakes to the UK food market, a delicacy rarely found in local restaurants.