Page 70 - MASALA VOL 8 ISSUE 3 DECEMBER 2016 – JANUARY 2017

Home Kitchen

Colour-popping

Cuisine

Nimarta Doowa rounds up two scrumptious recipes ta Doowa
Nimar
that will appease all foodies.
that will appease all foodies.
F Feeding and feasting have always been a bridge that linked my past to my present. Like many home eeding and feasting have always been a bridge that linked my past to my present. Like many home
cooks, my f
cooks, my food journey has its origins in a proud history of food, nurtured in my grandmother’s kitchen ood journey has its origins in a proud history of food, nurtured in my grandmother’s kitchen
and my home kitchen, where impeccably and eff
and my home kitchen, where impeccably and eff ortlessly conjured fl avours were always steeped ortlessly conjured fl avours were always steeped
in aff ection. Indeed, I looked up to my grandmother and admired her ability to seamlessly fuse local ection. Indeed, I looked up to my grandmother and admired her ability to seamlessly fuse local
in aff
ingredients with more traditional and familiar fl avours, as she created a range of family favourites that
ingredients with more traditional and familiar fl avours, as she created a range of family favourites that
continue to evoke nostalgia. My fascination with this rich heritage of home cooked food encouraged
continue to evoke nostalgia. My fascination with this rich heritage of home cooked food encouraged
me to embark on my food journey.
me to embark on my food journey.
Today, this journey is about capturing those nostalgic fl avours, creating bold, new fl avours for family
Today, this journey is about capturing those nostalgic fl avours, creating bold, new fl avours for family
and friends, or recreating elusive fl avours from my culinary adventures in my home kitchen. These
and friends, or recreating elusive fl avours from my culinary adventures in my home kitchen. These
recipes are also drawn from Bangkok’s scintillating food scene, and new cultures and traditions I’ve
recipes are also drawn from Bangkok’s scintillating food scene, and new cultures and traditions I’ve
discovered during my travels. More recently, it has also become about mindful eating — eating with
discovered during my travels. More recently, it has also become about mindful eating — eating with
intention and attention towards self-care. With this in mind, I’ve chosen to share two family favourites.
intention and attention towards self-care. With this in mind, I’ve chosen to share two family favourites.
The fi rst is my take on a traditional Thai dish,
The fi rst is my take on a traditional Thai dish, Mee kathi. My tweaked version not only has bolder
fl avours, but also plays with colours to enhance sensory perception. After all, we do eat with our eyes
fl avours, but also plays with colours to enhance sensory perception. After all, we do eat with our eyes
fi rst. The second is my attempt to make mindful eating a more fl avourful experience. Both recipes
fi rst. The second is my attempt to make mindful eating a more fl avourful experience. Both recipes
leave much room for interpretation for you to add your own personal touch.
leave much room for interpretation for you to add your own personal touch.
Follow Nimarta Doowa on Instagram @nimshomemade for more food-related adventures.
Follow Nimarta Doowa on Instagram
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