SOUL FOOD

Four desserts celebrate the heart of every Indian home

- BARRY RODGERS

Michelin star chef, Rohit Ghai’s love affair with food began in his mother’s kitchen, in his native Punjab. With food inspired by India’s incredibly rich and varied food scene, Ghai has gained a reputation for colourful, flavour-rich curries that showcase both classic and lesser-known Indian flavours. Tarkari, meaning ‘vegetable’ in Urdu, is his first book and also celebrates this diverse heritage – but on a more personal note. Packed with innovative vegetarian and vegan dishes, it pays homage to the food his parents ate. From creative starters like Malabar cauliflower to big, bold curries such as jackfruit masala and lotus root kofta, as well as bread, rice, dips, and pickles, it includes everything you need to cook truly spectacular Indian vegetarian and vegan meals at home.

However, for this special food feature, Ghai has decided to indulge our sweet tooths with recipes that give milk-based desserts a skip in favour of some of his favourite fruit-based specialties.

POACHED PEARS

Poached pears are an ideal winter dessert. The pears are poached in red wine or fruit juices, with spices and sugar, and are usually served with a flavoured glaze or ice cream.

• 500ml (1 pint) water

• 100ml (3½ floz) maple syrup

• a generous pinch of saffron

• 1 star anise

• 3-4 green cardamoms

• ½ teaspoon vanilla extract

• 1 tablespoon ginger julienne

• 4 small pears, peeled, halved and cored

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