British Indian food is like Texas Mexican food -- a cuisine unto itself. British-Indian TV chef Manju Malhi
coined the term “Brit-Indi” (an awkward nod to Tex-Mex) to describe this style of Indian cooking for the British kitchen. With her “10 Minute Curries” and utterly relaxed approach to Indian home cooking, the telegenic food authority might be described as a cross between Madhur Jaffrey and Rachel Ray. Her first cookbook, Brit Spice
, was an attempt to demystify Indian cooking in the British Isles. Her latest tome, India with Passion
, ventures into slightly more advanced territory.
This week, we review Brit-Indi restaurant Nirvana on Memorial. -- Robb Walsh