How does an Indian, ex-pat-South-African celebrate Diwali in Australia? That’s exactly the question SBS TV invited me to answer – I was fortunate enough to be asked to write an article for them, as well as contribute a few of mum’s famous Diwali recipes for their extensive Food section! You can imagine how excited I was at the prospect of being a proper, published writer — and even moreso when they invited us along to the photoshoot! We spent the day watching the expert team behind the scenes, preparing our recipes and setting up the shoot.
The photoshoot for my article and recipes was in a large kitchen/studio space.
You can see the final product on their website. Read my article here, learn more about the legend and celebration behind Diwali, and try out the secret “Singh Family Recipes” that mum and I shared with them:
- Carrot & Sweetcorn Bakro – a vegetarian slice that will blow you away.
- Bara – delicious, deep-fried lentil canapes that will satisfy vegetarians and carnivores alike.
- Chana Magaj – a buttery, biscuit-like slice, textured and caramelised, served best with a cup of masala chai.
- Gulab Jamboos – doughnut-like dumplings coated in sugar syrup, a cousin of the Indian Gulab Jamun.
And, for one of my absolute favourite sweets of all time,
- Vanilla & Coconut Burfi – a decadent, buttery morsel that will leave you reaching for seconds and thirds
… read more below.
Our talented photographer Alan, Mum and I, and our brilliant chef Nick in the background.
