Palak Patel, the Culinary Force Behind 'The Chutney Life'
Unveiling the Magic of Indian-Inspired Recipes
In the latest episode of Chef AF, I sit down with home chef, cookbook author, and lifestyle blogger, Palak Patel, best known for her work on The Chutney Life. Patel shares her journey, from her earliest memories of being surrounded by the vibrant, aromatic cuisine of her Indian heritage, to her evolution as a home cook, creating fusion recipes that blend traditional Indian flavors with diverse global influences.
This episode is brought to you by
https://www.atlasfoodserv.com/
At Atlas Metal, we make serving lines and drop-ins the right way. Consistently. Beautifully. And reliably. But our old-school approach understands the new-school demands, so we have flexible options designed to meet your needs. At Atlas, everything is built by hand. And built for flexibility.
Patel delves into her deep-rooted love for food, born from large family gatherings, where she was immersed in a culture where food is central to every celebration. Her culinary style is influenced by her mother's innovative approach to cooking, which Patel has carried forward in her kitchen. She shares anecdotes from her life that have shaped her unique culinary perspective, from her upbringing in a South Asian family in America to the diverse food cultures she experienced growing up in the tri-state area.
In the interview, Patel talks about her forthcoming cookbook, The Chutney Life: 100 Easy-to-Make Indian-Inspired Recipes, highlighting her goal of making the intricacies of Indian cooking accessible for all home cooks. The book is filled with exciting flavors inspired by her travels, makeovers of classics, and Indian remakes of favorites, all borne out of Patel's ingenuity and resourcefulness in the kitchen.
Patel also shares insights into the vital role that chutney, the universal condiment in her home, plays in Indian cuisine. In addition, she discusses her journey of becoming an influencer in the food community and shares her approach to managing a culinary career alongside being a mother of two.
Palak details her approach to cooking and creating recipes. In her initial stages, she explains, she relies heavily on her intuition, cooking "from the heart" without measuring spoons or detailed instructions. This preliminary stage involves getting a general sense of the flavors and textures she's aiming for, with a particular focus on ingredients she's keen to include. Then she begins the actual cooking process, attempting to foster a creative, stress-free atmosphere in the kitchen. She emphasizes the importance of not seeing this process as work, but as a creative outlet, despite the challenges of balancing it with other aspects of her life, like caring for her children.
A more meticulous approach follows this intuitive, heart-driven process. She highlights the importance of ensuring her audience can successfully replicate her recipes. Once she is satisfied with the results of her intuitive cooking, she begins measuring ingredients precisely, writing them down to guarantee accuracy and reproducibility. Palak shares that she strives to be specific without overcomplicating things. She shares a humorous anecdote about learning to capture her mother's traditional Indian recipes accurately despite her mother's intuitive, measurement-free cooking style.
This engaging conversation with Patel offers a delightful blend of personal stories, culinary wisdom, and a sneak peek into Patel's new cookbook. If you have a passion for food and love exploring diverse flavors, don't miss this episode of Chef AF.
Harissa & Feta Pasta with Roasted Eggplant
SERVINGS 4 people
INGREDIENTS
8 oz penne pasta, cooked according to package directions (reserve 1 cup of cooking liquid from pasta)
4 tbsp extra virgin olive oil, divided
1.5 lb eggplant, diced into 1.5-inch cubes
1/4 tsp salt
1/2 tsp garlic powder
10 oz cherry tomatoes, halved
1/2 cup Harissa Sauce like Mina Harissa
8 oz block of good quality feta like Athenos feta
5 oz package of spinach leaves (about 4 cups tightly packed), roughly chopped
1/4 cup finely chopped herbs (basil, parsley, cilantro, etc)
INSTRUCTIONS
Cook the pasta according to package directions; reserve 1 cup of cooking liquid when draining the cooked pasta. Set aside pasta and pasta water.
Preheat the oven to 425 degrees
In a large bowl, toss the cubed eggplant with 2 tbsp of olive oil, ¼ tsp salt, ¼ tsp garlic powder, and toss with your hands to combine well. (eggplant soaks up oil fast, so it’s best to add the olive oil in batches and toss well after each addition until you’ve used up all the olive oil).
Transfer the eggplant to two large-rimmed baking sheets lined with parchment paper. This will give all the pieces of eggplant space to caramelize.
Place in the oven for 25-30 minutes or until the eggplant is fork tender and browned in spots, flipping halfway through.
While the eggplant cooks, heat a large skillet with tall sides over medium heat and add 2 tbsp of olive oil along with 10 oz cherry tomatoes. Cook the tomatoes for about 5-6 minutes on medium heat, using the spatula to smash some of the tomatoes so they are saucy.
Add the harissa, feta, pasta, and ½ cup pasta water, stir well to combine, and allow the feta to melt (it’s ok if some of it is still crumbled and not completely melted). Next Add the spinach in batches, allowing it to wilt into the pasta after each addition.
Add the eggplant and fresh herbs to the pot and mix gently or serve the eggplant plated on top of the penne. Enjoy!
This episode is brought to you by
https://www.atlasfoodserv.com/
At Atlas Metal, we make serving lines and drop-ins the right way. Consistently. Beautifully. And reliably. But our old-school approach understands the new-school demands, so we have flexible options designed to meet your needs. At Atlas, everything is built by hand. And built for flexibility.
