Cookbooks We Love
Small Plates, Big Flavors! Chef Joe Thottungal Shares Indian Recipes From His New Cookbook
Updated on November 17, 2023
On your next trip to Ottawa, book a table at the newly reopened Coconut Lagoon and, chances are, you might see some famous faces, like former Ottawa mayor Jim Watson or PM Justin Trudeau. Or stop in to the newer Thali for some casual fare served in small portions and enjoy the buzz. Thali means “plate” in English, referring to the circular platter with a beautiful array of dishes.
The man behind these two Ottawa hot spots is Joe Thottungal, restaurateur, chef, philanthropic force and cookbook author of My Thali: A Simple Indian Kitchen, which was released by Figure 1 Publishing in March. A native of Kerala in the south of India, Joe came to Canada in 1998 and is now celebrating 25 years helping Canada experience the flavors of south Indian cuisine. Enjoy the Mangalore-style Fish Curry, learn to make your own Chapati, prepare his famous Root Vegetable Curry and, most of all, cook Matta Rice, which comes from his home state. Joe warns that you’ll become addicted to it — goodbye basmati, hello matta.
Don’t be deterred by what may seem like complex dishes to make at home. Joe says that cooking Indian — like any cuisine that’s new to your kitchen — requires that you buy the right staple ingredients to have in your pantry. The techniques are what you already know. Be inspired to cook Indian.
Scroll down for a few get recipes to get you started!
Mangalore-style Fish Curry
“Fish curries always taste better the second day, when all of the flavors of the fish, tomato and coconut marinate together.”
Get the recipe here.
Root Vegetable Curry
“This hearty dish has a beautiful, pinky-orange color from the beets. After the coconut milk is added, spices and aromatics are tempered in a pan, then poured over the curry.”
Get the recipe here.
Chapati
“Other than a bit of kneading, chapati dough is a cinch to make. Hot chapati goes beautifully with curry.”
Get the recipe here.
Matta Rice
“Matta rice is unpolished and has a pinkish husk that turns beige as it cooks. It never gets mushy and, even though it takes longer to cook than basmati rice, the earthy, nutty taste is worth it.”
Get the recipe here.
Green Chutney
“Condiments are what elevate a dish. The secret to this chutney is to use only the cilantro leaves, and not the thicker stems, to get the best color and taste.”
Get the recipe here.
Christian Lalonde
Recipes from My Thali: A Simple Indian Kitchen by Joe Thottungal with Anne DesBrisay. Photography by Christian Lalonde. ©2023 by Thali Restaurant. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher