Olives are growing commercially in India now and Indian cooks are finding ways to incorporate olives and olive oil into daily food. I must add here that Indians, in all regions, are not particularly fond of olive oil as a food – yet. There have been recent attempts to open the Indian market to olive oil and it has been declared a failure, but who knows what lays ahead as Indian regional cooks start experimenting. Sumptuous feasts await.
I was browsing the Indian newspaper, The Hindu, yesterday (it’s great to have internet connection again) and came upon an article by the Master Chef and television host, Sanjeev Kapoor. The article, entitled “Bring olives to the table” is an interesting take on table olives and their use in Indian cooking. Give it a read.
Here is Chef Kapoor’s recipe for Corn bhel with tomatoes and olives:
Corn niblets, boiled — 1 cup
Large tomato, finely chopped — 1
Green olives, pitted and halved — 8
Black olives, pitted and halved — 8
Large onion, chopped — 1
Medium-sized potatoes, boiled and made into half-cm cubes — 2
Chaat masala — 2 tsp
Green chillies, chopped — 3 or 4
Green chutney — 2 tbsp
Sweet date and tamarind chutney — 2 tbsp
Chopped, fresh coriander leaves — 4 tbsp
Lemon juice — one-and-a-half tsp
Salt to taste
Cornflakes, crushed for garnish
Mix corn niblets, tomato, onion, potatoes, chaat masala, green chillies, green chutney, sweet date and tamarind chutney and coriander leaves well. Add lemon juice, salt and mix. Divide into individual servings, sprinkle olives and crushed cornflakes and serve immediately.
May the sun shine through your branches.