Curry

When you think of Kenya, where I spent some years as a child, the Indian community is probably not the first thing that comes to mind. Yet there are many Sikhs living in Kenya - the British brought many Indian workers to build the East Africa railroads and to serve in the police forces.
My family was often invited to the home of Kenyan Sikhs - I once saw a Sikh man rolling up his long long hair before putting on his turban, a beautiful and mesmerizing sight. Most of the time, we joined Sikh families for curry dinners and as a result, my mum learnt to prepare curries; they became staples of our own meals. Years later, in Paris, when a friend of my sister's was horrified she did not know how to make the classic French dish "escalopes à la crème", she retorted that she could make curries - and she prepared a fabulous chicken curry to drive her point home.
I always have curry in my pantry; I add it to pumpkin soups, chickpea salads and pretty much anything. I bought this one at Penzey Spices in Santa Monica yesterday.
And a must-read about curry: the fabulous Curry: A Tale of Cooks and Conquerors by Lizzie Collingham.

The picture hereunder, taken at my Nairobi school, reflects some of the ethnic diversity wonderful Kenya allowed me to discover and value.