Scones with Irish butter. A raspberry and almond tartlet. Anchovy and cucumber. Irish gin, Irish whisky. Chef Darina Allen brought a taste of home to Captain’s Cellar at the Taj Mahal, New Delhi, curated the tasting menu and prepared it herself, then sat down and said exactly what she thinks about how the world eats.
\n\nChef Darina is Ireland’s celebrated culinary icon and a bestselling author. In 1983 she and her brother Rory O’Connell co-founded Ballymaloe Cookery School, set in the midst of a 100-acre organic farm with extensive gardens and greenhouses. She and her mother-in-law, Myrtle Allen, were cooking “Irish country house cooking” at Ballymaloe long before farm-to-table became a trend. Her book Forgotten Skills of Cooking won the André Simon Award for Best Cookbook.
\n\nWe began with the name of the place that made her. “Ballymaloe is the name of the place where we are in Ireland,” she said. “It means the town land of sweet honey. A lot of these place names entered the language about 2,000 years ago, and they would have indicated something particular about that place. So there must have been especially good honey, or honeybees, in that area.”
\n\nThe name now means three…
Original source: https://www.timesnownews.com/lifestyle
