Geeta doesn’t mind her reputation in her small Indian village, in The Bandit Queens by Parini Shroff. When her husband went missing years ago, the rumors rolled in, painting Geeta as a murderous woman responsible for her husband’s disappearance. When Geeta is approached with a request to help another woman “take out her nose ring” — i.e. become a widow — Geeta recognizes the benefits of such an act, and before long a complicated web of incidents starts to take shape around this bold, brash broad.
The Bandit Queens
by Parini Shroff
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| Scandelara Vino Rosso from Azienda Agricola | Willm Pinot Gris Reserve |
| We nabbed this Azienda Agricola Scandelara Vino Rosso because the label caught our eye — “scandelara,” perfect for a novel soaked with scandal! When we uncorked it and took a sip, we were oh so glad we did. This wine is a deep and thoughtful take on Barbera and one we’ll plan to revisit time and time again. | For our white pick this week, we’re going for something that will pair most perfectly with our recipe. This Willm Pinot Gris Reserve from Alsace is bold but delicate. It’ll hold up to the creaminess of our rich dish, but won’t compete for your attention. It knows exactly how to play off the intricacies of everything going on around it. |
Yogurt Rice with Mustard Seeds
From Indian Flavor Every Day by Maya Kaimal
For better or worse, food plays a central role at many moments throughout The Bandit Queens. Whether a Papadum-perfecting meet cute or a more sinister-leaning curry, food carries a lot of weight throughout. For our recipe pairing, we’re sticking with something quite lovely with this Yogurt Rice with Mustard Seeds from the gorgeous cookbook Indian Flavor Every Day by Maya Kaimal. Here’s what she says about it: “In India this dish is known as “curd rice,” and it makes South Indians swoon! The texture is a little like risotto, but with savory South Indian ingredients like ginger and green chili in a creamy yogurt base. The tarka brings it all together with nutty flavors and crunchy textures. It is typically served with vegetable curries, but I’m irreverent; I pair it with spicy fish dishes.” Another obvious side? Papadum, of course.
INGREDIENTS RICE
YOGURT
TARKA
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STEPS 1. Prepare the rice: In a 2-quart saucepan, bring the rice, water, and salt to a boil. Reduce the heat to low, cover tightly, and cook, undisturbed, for 15 minutes. Remove the pan from the heat and let it rest, with the lid on, for another 10 minutes. Spread the rice evenly onto a large baking sheet to cool completely, about 15 minutes at room temperature, or less in the refrigerator. If the rice is warm, it will cause the yogurt to separate. 2. Mix in the yogurt: Transfer the cooled rice to a large serving bowl. Add the yogurt, 1/2 cup of the milk, the ginger, green chili, and salt and mix thoroughly. (At this point, you can set it aside at room temperature or in the refrigerator for up to 1 hour; just know that the rice will continue to absorb moisture as it sits, so you may need to adjust the amount of milk added at the end.) 3. Make the tarka: Assemble your prepped and measured ingredients by the stove. Heat the oil in a 10-inch skillet over medium heat. Add the mustard seeds and allow them to pop, occasionally swirling the pan. After they have popped for a few seconds, add the dried chilies and curry leaves and allow them to crackle for a few seconds. Immediately add the urad dal and fry until it begins to turn beige, about 30 seconds. Add the asafetida, if using, and stir for 30 seconds until fragrant, then remove from the heat. Pull out a few of the curry leaves for garnish and pour the rest of the tarka over the rice. Stir to combine well. 4. Mix in the remaining 1/2 cup milk. The rice should have the texture of soft rice pudding, so add more milk if necessary. Serve cool or at room temperature, topped with the reserved curry leaves. TIPS
• It is great served with achar (pickle) and crisp papadum (lentil wafers). |
| INDIAN FLAVOR EVERY DAY Copyright © 2023 by Maya Kaimal. Photographs copyright © 2023 by Eva Kolenko. Published by Clarkson Potter, an imprint of Random House |
Indian Flavor Every Day
by Maya Kaimal
Looking to dig a little deeper into the novel, with your book club or even by yourself? Consider a few discussion questions to kick things off. Use as-is or feel free to spin off into your own questions, of course.
Get the questions.
We asked Parini Shroff, author of The Bandit Queens, to recommend a few reads she feels reflect India. Her selections are a mix of fiction and nonfiction and moved right to the top of our own TBR piles. Take a look and get your reading queue ready.
Click for the list.