Nandita Godbole’s Book is NOT FOR YOU

She’s “one of those women” who expresses a strong opinion about everything that concerns her and remains warm and engaging to every single person in a room.  She is an international Indian Woman on a Mission and knows how to make it happen. She is Nandita Godbole (Goad-ba-le), author of the recently published, Not for You.  This “first of a collection series of Family Narratives of Denial & Comfort Foods”  as she subtitles it, is chef-teacher Godbole’s imaginative, captivating book of culture, cuisine, and generations of her own family history based on true stories.

Outspoken, witty Nandita is as generous as she is gregarious with an intellect and passion to match.  In her blog, she admonishes, “My pet peeves include the improper use of the words Chai-tea-latte and Indian-Curry. The correct usage is ‘never’.” (for more information, please see: //www.currycravingskitchen.com

Nandita is a first-generation American (born in India) and a third-generation chef.  A dedicated teacher, she launched her dinner club company, Curry Cravings™ in 2005 to showcase and share the dynamic Indian culture and cuisine she was so homesick for in the US.  It also became a way to explore her own identity. As Joan Didion always says (me too), “I don’t really know what I think about a subject until I write about it.”

Still, you can tell what kind of n encouraging teacher (and mom) Nandita is by how excited she was when the guests used up almost all the betel leaves to make the packets as she instructed. “Oh my,” she exclaimed, “Look at this!  I’m so happy that you all tried this unusual taste.”

A true teacher who “starts the lesson at the students’ level, she underestimated her LA food writer audience.  When Nandita acknowledged Los Angeles-based Melissa’s Produce several times for supplying ingredients she could not source locally in her hometown of Atlanta, Georgia, you understood why. For more information on Melissa’s Produce, please see: //www.melissas.com/

 

She urged everyone to  “to try the food even though it might be spicy,” (it was not spicy), and to explore Indian shops — “they won’t bite you”.  And this is still why tireless Nandita remains an enthusiastic, successful advocate for Indian culture.  In her words, she is “bridging the gaps between its perception and ‘consumption.’” A keen observer, as intellectually challenging as she is informative, she writes about cultural overlays on our personal and social environments that provoke the reader to think.

The book signing was a special occasion at Melissa’s with old and new friends – which Nandita makes happen at just about every event.  Supporter, friend and legendary chef, Neela Paniz(who introduced authentic, refined regional Indian food to LA at Bombay Cafe and was recently a winner on the Chopped TV show), was in the audience.

Melissa’s Produce’s special welcome to Nandita’s presentation with festive orange napkins (the color represents “‘party”) encased in sparkly Indian napkin rings.

Whole coconuts juice and coconut water were refreshing even in the winter.  Nandita has plenty to say about how to crack open a coconut (no need for anything but a household hammer) and told about her fond childhood memories of it in India.  Unlike many Indian dishes which transpose savory and sweet, coconut milk and pulp is expectedly sweet.

“Kolmbi” Spicy Shrimp in Tomatoes – in a basic Indian tomato sauce flavored with what Nandita calls the “Indian trifecta” of turmeric, cayenne, and a cumin-coriander blend.

Bateta-Nu-Shaak, Quick Potatoes with Mustard Seeds, cooked with ginger paste, sauteed onions and curry leaves, looks exactly like apples in the pan

 

 

Prasad K’Sheera: Stovetop Semolina Pudding with Bananas – flavored with cardamom, saffron, ghee and sliced almonds, a rich delicious dessert that is a prasad, meaning that it’s made for religious occasions and also a very special treat for visitors when they drop by a home in India.

Pappaya-NuRaitu  Raw Papaya Salad with cumin seeds, black mustard seeds, curry leaves, ginger paste and garlic paste does the unexpected in western the by making a savory dish out one that is expected to be sweet.  It is healthier and the seeds add texture.

 

Nandita enthusiastically shared her family’s version of watermelon known as Kalingad.  The idea is the same as salted watermelon in the west.  Here Spice-Dusted Watermelon Bombs are flavored with Nandita’s homemade chaat masala spice blend of cumin, coriander, and fennel seeds.  “Once you’ve tasted this, you’ll never eat plain watermelon again,” said Nandita.

Jeera rice, Basmati rice with cumin, cardamom and cinnamon stick turned out to be a surprisingly pleasant, neutral partner for the spiced shrimp. The cumin seeds add texture and flavor contrast.

Nandita’s beautiful daughter and husband travel with her and become her best assistants!

 

Nandita’s published cookbooks ‘A Dozen Ways to Celebrate’, and ‘Crack the Code’ have reached more than 30 countries.   She enticingly identifies Indian cuisine as one to choose because of its “ flavorful, decadent and healthier choice”.