If you ever attend a blogger event and spot a whirlwind of energy and smiles, a warm and exuberant character with a truly deep love for Indian food, you can be sure that you’ve found Zoe, aka The Spice Scribe. More recently, she also launched a second blog to share her love of chocolate.
Find out more in my third Meet The Blogger interview…
Hello and welcome, please introduce yourself and tell us a little about the kind of content you share.
I’m Zoe Perrett, or, as most folks know me online, The Spice Scribe. I write about Indian food and the wider culture surrounding it. What perplexes people is that I’m a white, Essex-by-way-of-East-London girl – and my only tie to the country whose cuisine I so love is its food! I also blog about chocolate just for fun – but Indian food is my ‘true culinary calling’.
On Culinary Adventures of the Spice Scribe I share information on regional food, the UK Indian food scene in terms of restaurants, street food and supperclubs (the latter two both big loves of mine), food books, ingredients, produce guides, interesting characters, festivals… basically and broadly, anything related to Indian food that captures my heart and imagination which I think might resonate with readers.
Is there a story behind your blog’s name?
Hours of endless mulling… and a well-documented love for alliteration. The name of its ‘chocolate offshoot’, ‘Culinary Adventures of The Cocoa Nut’ clearly identifies it as a sibling, and, happily, manages to get in a pun to boot!
Why did you choose to blog about Indian food and culture?
I don’t know if I chose Indian food. Maybe it chose me. Perhaps it was simply ‘Korma, Kheer and Kismet’, as the title of a new Indian food book I can’t wait to read puts it, that drew me in! Indian food just got under my skin. It makes the hairs on the back of my neck stand on end, and for some reason, I feel deeply connected to it. Sometimes just a whiff of a particular ingredient or dish will provoke a deep and unexplainable emotional response in me.
Does blogging about Indian food and culture present any particular challenges?
There’s too much to ever hope to cover if I were to learn – and type – 24/7! Even Cyrus Todiwala, one of the foremost authorities on Indian cuisine, concedes that if one were to devote many lifetimes to understanding India’s endlessly complex and varied kitchens, they would barely be able to scratch the surface.
Then there’s fact I don’t have a natural tie to the cuisine, which I find both a curse and a blessing. On the one hand, it means some are quick to dismiss you as someone who knows nothing on the topic; on the other, it drives me to learn more and better in order to disprove that notion – something that only serves to benefit my own development in the long run!
Thus far, the many who champion what I do far outnumber the few who criticise – fingers crossed that remains the case…
What are your earliest memories of cooking? Who or what inspired you to cook?
Despite the ‘Indian thing’, my strongest memories are of cooking with my paternal grandmother – Nanny Win. More and more I’ve realised that this could be why Indian food ignites the feelings that it does within me.
She may not have used spices or Indian recipes, but when I eat things like keema and the soft, slightly sweet bread rolls called pav; the Indian rice pudding ‘kheer’, or milk-based sweetmeats, it takes me straight back to Sundays spent eating her savoury mince and nutmeg-topped milk puddings made rich with tinned ‘Tip Top’ cream.
I recently wrote a ‘food memory’ piece for my Parsi friend the Bawi Bride – it was all about Nanny Win’s cooking – and how, strangely, it actually had many parallels with ‘Parsi bhonu’.
What are the biggest influences on your cooking at the moment?
My go-to flavours are generally Bengali or Keralite. For the former, I’ll use mustard oil, dried red chillies, white poppy seeds, the mustard-mango relish called ‘kasundi’, slit green chillies and panch phoron – a mixture of 5 whole spices that speaks to me louder than any Indian masala… except, perhaps, for South Indian sambhar powder.
For the latter, coconut oil and grated coconut meat are ever-present in my kitchen – I’ll make simple vegetable stir-fries – ‘thorans’ – tempered with the oil in which I’ve fried mustard and cumin seeds, dried lentils (interestingly almost used as a ‘spice’ in this manner down South), curry leaves, chillies, and turmeric, and finish them with coconut.
I’m also currently obsessed with ‘pittu’ – a mixture of lightly-fermented rice flour that’s rolled to resemble irregular grains of cous cous, layered with fresh-grated coconut, and steamed in log-shaped moulds. You eat it with coconut gravy, sambhar or relishes. Traditionally it’s a breakfast item but I could live off it!
Which food or ingredients could you not live without?
Mustard oil, ghee, kasundi, curry leaves… there’s more on my own essentials here.
My cupboards are ridiculous, with spices shoehorned into any and every kind of container; multiple masalas; many types of dal, rice, and flour; condiments and esoteric speciality items. I also can’t resist a bargain – so there’s evidence of bulk buying. I might not be Indian, but I think my kitchen might fool you!
Which food writers / chefs do you find most inspirational?
Food writers – Chitrita Banerji. Culinary anthropologist Ammini Ramachandran. Pamela Timms, another ‘outsider’ drawn into India by its edible allures. Chefs – Cyrus Todiwala AND his wife Pervin – who many forget is a great chef in her own right. The family has done great things for ALL kinds of Indian food, but particularly with promoting Parsi and Goan fare.
Palash Mitra (Scarfes Bar), Gautham Iyer (Iyers Cafe), and Ashish Bhatia (Turban Street Cafe) are all doing interesting things and share my obsession with understanding all they can about the history, tradition and cultural issues around Indian food – as do the boys at Brighton’s Curry Leaf Cafe.
I also think streetfood and supperclub chefs deserve to be held in just as much esteem. Jhalmuri Express’s Angus Denoon never stops yearning to learn more from the Kolkata street food-wallas from whom he learned his craft. And working at the Damn Good Curry supperclub, Nilanjani Pai’s devotion to perfecting the last detail of each and every dish so that it’s absolutely as authentic as she can get it never fails to astound me.
Are there any particular cookery books you cherish above the rest of the shelf?
I have about 200 Indian cookbooks and foodie memoirs. They’re all pretty special – but some favourites include Chitrita Banerji’s ‘Bengali Cooking – Seasons and Festivals’; Rinky Bhattacharya’s ‘The Bengali Five Spice Chronicles’; ‘The Calcutta Cookbook’, given to me by my great mate Angus Denoon, owner of The Everybody Love Love Jhal Muri Express street food business; and a load of funny little finds I wouldn’t part with for love nor money. Many are on Indian regional cuisines; priced in rupees and written by Indian housewives. My Ceylonese cookbook from the 1950s is also a treasured gem.
If I were coming for dinner, what would you cook for me?
I wouldn’t – I’d take you to Nel’s (Nilanjani’s), safe in the knowledge that her version would knock anything I tried to make into a cocked hat! But if I had to, probably poha – a tossed-up mix of flattened rice, spice, and all things nice, followed by Bengali bhapa ilish (river fish steamed with chilli-ed mustard paste), white rice, and a nice ‘dry’ (gravy-less) dish of spinach with a pinch of panch phoron. Dessert would be mishti doi – an amazing Bengali sweet yogurt set in clay pots which absorb the moisture. It develops a crust like clotted cream and is no less lovely.
What’s the single piece of equipment you wouldn’t be without?
I’m really low-tech in the kitchen, but an electric spice grinder (mine’s James Martin brand; I’m not proud!) is a godsend for making masalas. Ideally I want to get my hands on a wet-and-dry grinder soon, too. Other than that it’s a dabba (spice tin) filled with little katoris (dishes) containing my most commonly-used spices and kept close to the cooker. And, of course, a pressure cooker. Once you learn to cook by number of ‘whistles’ rather than ‘minutes’, you’ve cracked it, and dal is near-instant.
What are you absolutely loving cooking, eating, doing right now?
Cooking: Picking my way through interesting regional recipes in Pushpeth Pant’s ‘India’. I find preparing a certain ingredient, like pumpkin, in a number of different ways ultimately instils a great instinct for recognising the provenance of a dish.
Eating: As I also blog about chocolate as The Cocoa Nut, I often have some lovely things to try lying around at home – at the moment I’m trying to eke out a box of Marc Demarquette’s ‘African Queen’ chocolates, newly awarded 3 stars at the Great Taste Awards – and I can tell why!
Otherwise, it’s Sri Lankan short eats (savoury snack items) I pick up from the hot cabinet at a local corner shop, or fish vindaye, octopus cari, and £1 fresh-rolled dal puris from the Mauritian guys at a chicken shop in Walthamstow.
Doing: As always, introducing people to new Indian ingredients, regional cuisines, foodie folks, cookbooks and places that make their eyes light up. There’s nothing more satisfying than someone falling in love with something you’ve been able to show them.
What’s the single most popular post on your blog?
‘My Own Mahabharata – an Indian Vegetable Epic’. This is a guide to – and ambitious attempt to demystify – the endlessly fascinating world of the weird and wonderful vegetables (and a few fruits) that you see in Indian stores.
It’s by no means definitive – I still see many, many items that leave me scratching my head today, and people from different regions will use the same name to describe a different beast from their neighbours, or use a totally different name for a common vegetable.
But I do think it’s a useful primer, and I tried to make it as accessible as possible to people from all over so that they’re game to actually buy and try a few of whatever catches their eye in an Indian supermarket!
Can we give a little extra love and attention to a post you love but didn’t catch the attention of your readers in the way you hoped?
Probably ‘The Indian food places at which Indian foodies scoff’ where I asked many of my foodiest friends to share their top tips for eating Indian (and Pakistani) food in London.
Lots of lesser-known regional, neighbourhood-y places are mentioned; all endorsed by people that I know know about good food! If you want to know where chefs like Cyrus Todiwala and Vivek Singh eat with their families on their days off, you need to read this post.
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Blog URL: Indian food: http://culinaryadventuresofthespicescribe.wordpress.com/ and Chocolate: http://culinaryadventuresofthecocoanut.wordpress.com/
Facebook page: https://www.facebook.com/TheSpiceScribe and https://www.facebook.com/CulinaryAdventuresofTheCocoaNut
Twitter handle: https://twitter.com/TheSpiceScribe and https://twitter.com/The_Cocoa_Nut
Instagram handle: http://instagram.com/zoeperrett