Anjum Anand grew up in London and studied in London, Geneva, Paris and Madrid: she has a BA in European Business Administration. Anjum learned her craft at home and in trend setting restaurants around the world. She has worked in the chic Café 'Spice in New York', and for Tommy Tang and the Mondrian Hotel in Los Angeles.
I first had this sandwich at the Ambassador Hotel in Bombay and have never forgotten how good it tasted. This is definitely one of the best sandwiches around. It is now sold in shops and supermarkets all over Bombay and, indeed, London but it won't be as good as this home-made version, especially when you know exactly what is going in it.
This dessert is full of colour, flavour and goodness. In fact, it's actually healthy. Grated carrots are left to languish in a bath of hot milk until tender and enriched. They are then caramelised over a high heat for a full-bodied flavour and texture. Only a little butter is used so that you can leave the table with a smile, satisfied yet innocent. Serve as it is or with Sweet Saffron Yoghurt (p. 206) or vanilla ice cream. Alternatively, try it with something sharper and spicier, like cinnamon, cardamom, stem ginger or even citrus fruit ice cream. Do not use Soya milk in this recipe as it breaks down the carrots to a pulp.
These succulent kebabs take just minutes to prepare and minutes to cook. They can be made as long sausage-like kebabs and barbecued on skewers, or shaped into burgers. I often make small bite-size patties on the hob as appetisers for guests, and they are always well received. Serve with Green Chutney, a refreshing yoghurt salad, pitta or naan bread. For a richer, smoother kebab, I add cashew nut paste.
