Christine's Indian Feasting

Christine Manfield is using a fork to dig around in a plate of green bean poriyal – a dry curry laden with freshly grated coconut and seasoned with turmeric.

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This particular recipe is native to India’s Tamil Nadu region, where the renowned chef has spent many evenings at dinner tables and in kitchens of ancestral family homes, jotting down recipes during her frequent culinary pilgrimages. “If you close your eyes and taste, you can often tell which part of the country you’re in,” Christine says. “It’s different as you move across the regions and the cities, and even within the towns and the villages, the food changes. It’s determined by religion and caste.”