Cooking class and interview with chef Bal Arneson

Cooking Indian food is tricky. At least for someone like me who is not born with the palate for it. The complexity – and intensity – of all those flavourful spices might put any amateur off even attempting the simplest of dishes. As one Arabic saying goes ‘Let the baker bake your bread, even if he eats half of it’ – hence, you get why I don’t bother.

So imagine my hesitance and horrified reaction when along with food enthusiasts, I was asked to take my station and join Chef Bal Arneson in a cooking session as she showed us how to make three signature Indian dishes which are drool-worthy.

Luckily, the Indian-born Canada-based chef – also known as the Spice Goddess – is not the intimidating kind. On the contrary, her passion and mission is to bring Indian cooking closer to people, approaching it in a more modern manner which at the same time does not take away from its authenticity.

Despite being the author of 3 best-selling cookbooks (Everyday Indian, Bal’s Quick & Healthy Indian, which won the Gourmand World Book Award in the ‘Asian category for Canada’ and  her latest Bal’s Spice Kitchen) in addition to being invited to act as a food and beverage consultant for the world premiere event of The Hundred-Foot Journey (an upcoming Hollywood movie which stars Academy Award winner Helen Mirren and is co-produced by Steven Spielberg and Oprah Winfrey – which also happens to revolve about Indian cuisine), Chef Bal is before all a hands-on mother who has found a way to blend both her professional and personal life in a unique way.

Assisted by her daughter (Anoop, 20) and son (Aaron, 10) – who also feature in her Asian Food Channel’s show Spice of Life with Bal Arneson – the charismatic chef demonstrated and taught us how to make delicious samosas, butter chicken (which happens to be my favourite Indian dish) and spiced yogurt with berries for dessert.

The outcome was surprisingly successful considering – and here I quote Sex and the City’s Carrie – ‘I use my oven for storage’ and I have a low tolerance for hot spicy food. But before I share with you the recipes (yes, I’m that kind!), here’s a small chat I had with Chef Bal who managed to turn a hopeless cook like me into someone who can make ‘great’ butter chicken- approved by the Spice Goddess herself.

Marie France Asia: Could you share with us what has inspired your ‘cooking’ journey?

Chef Bal Arneson: Growing up, my mom cooked with fresh ingredients and spices, and ever since my upbringing around food, my passion has always continued.

MFA: What was the first dish you event cooked/created and why?

Chef Bal Arneson: I started cooking at the age of six, so I followed the recipes my mother created, and my first successful recipe I ever created was rotis by the barbecue pit.

MFA:  Cooking Indian food can be tricky for those not born with a palate for it. What would you say is the trickiest thing about it?

Chef Bal Arneson: Cooking with spices can be tricky if you are not aware of the different flavours of each spice. Therefore, a person who hasn’t cooked Indian food should follow their own palate and explore the different flavours of spices first. I think of spices like a rainbow – a huge array and spectrum from warm earthy flavours to sweet flavours, so understanding the different spices is important.

MFA:  Spices play a major role in the way you cook, and in Indian food in general. Other than taste, what are the benefits of some of the commonly used spices?

Chef Bal Arneson: Spices are known to have great benefits. For example, Turmeric has anti inflammatory properties and paprika is good for blood circulation. They enhance your meals beyond salt and pepper, and are good for you too!

MFA: F rom cooking books to TV shows – you have done pretty much everything a chef could do. Are there any more ambitions, plans on what to do next?

Chef Bal Arneson: I wish to continue sharing my passion of spices with the viewers around the world. Now, both of my kids Anoop and Aaron on my show ‘Spice of Life’ which airs on the Asian Food Channel, are beginning to create their own recipes, and for me, this has opened another world for culinary experiences.

MFA:  On your show ‘Spice of Life’ you appear as a chef but also as a mom as your kids are featured in it as well. How did that come about and what is your favourite part of the show?

Chef Bal Arneson: Believe me or not, the entire concept was actually initiated by my daughter, Anoop. It’s amazing having both of my kids in each episode, and sharing my journey with them. I love being able to share my passion with the viewers and my children – that’s my favourite part.

MFA: As we get busier, we cook less. How important you think it is to keep cooking and pass on some traditional recipes to the next generation instead of relying on readily-available and uninspiring meals?

Chef Bal Arneson: My show is a perfect example of how it is important to bring your children into the kitchen, and hopefully this will inspire other families to do the same. It’s important to me to pass on the knowledge that was taught to me. Food really brings my family together, and for me, it’s important to make that time with my loved ones.

MFA: With celebrity chefs like yourself, a lot more people are now familiar with a more ‘refined’ version of Indian food. Do you think that takes away from the traditional ways or does it add to it?

Chef Bal Arneson: Since I grew up in a small village in India cooking by the barbecue pit, my culinary upbringing is very traditional and that’s what I share through my recipes. So, any new ingredients I incorporate into my recipes, they are an extension of the foundation that was traditionally engraved in myself.

MFA: Now that you are in Singapore, what is the dish you’re looking forward to try the most (or you’re tried and loved) in this city which is known for its love for food?

Chef Bal Arneson: What I’ve been trying to do since I came here has been to try all the authentic and local dishes, and I will continue to do this as my tour continues in different Asian countries. The Singapore chilli crab is definitely one of my favourites!

MFA: What are some of the tips you could give amateur cooks (or housewives) – especially when it comes to Indian cooking?

Chef Bal Arneson: Try with one spice at a time, and follow your own palate to create your own curry. You don’t need a long list of spices or ingredients to make a fabulous meal. I try to demystify spices and Indian cuisine through my cookbooks and TV shows to help viewers and readers learn about the beautiful aromas and flavours that can be added into your daily meals through spices.

Chef Bal Arneson was in Singapore to film her upcoming series “Bal Arneson’s Spice Adventure” to be aired soon on Asian Food Channel. For more information, please visit www.asianfoodchannel.com/beta/balarneson.

Chef Bal Arneson’s recipes:

Sweet Potato and Yam Samosas with Fresh Mango Chutney
Butter Chicken
Spiced Yogurt with Summer Berries

Rana Wehbe