吃貨們注意啦！家庭教師揭秘如何做印度食物.

　　Think Indian food, and chances are you’re probably picturing a butter chicken, some naan bread, and spicy vegetable curry. Or, a masala dosa.

　　想想印度食物吧，你可能有幸會(huì)腦補(bǔ)出黃油雞肉，一些印度烤餅面包，辛辣的咖喱蔬菜?；蛘?，瑪薩拉薄餅。

　　But dig a little deeper and you will find that India is really a land with cuisines as diverse as its people.

　　但是，如果稍加深入探索，你將會(huì)發(fā)現(xiàn)，印度真的是一個(gè)飲食多樣化的大陸，就如同它的人種一樣。

　　Indians themselves are not always aware of the variety of food around them. Craving "ghar ka khana" or "home food" just like mother makes it, they tend not to experiment too much in terms of what they cook and eat.

　　印度人自己并不明白周邊食物的多樣化。就他們吃什么做什么來講，他們可能不會(huì)試驗(yàn)太多，渴求家常菜或者只是媽媽做的家庭食譜。

　　A standing local joke, in fact, is about the Indians that travel the world, but take their own chs with them, so they don’t have to eat the foreign food.

　　有一個(gè)很悠久的當(dāng)?shù)匦υ挘聦?shí)上是關(guān)于印度人環(huán)游世界的，但是他們帶著自己的廚師，因此就不用吃外國食物了。

　　But in India’s cities at least, this seems to be changing.

　　但是至少在印度城市，這似乎在改變。

　　Home cooks, aided by social media, online delivery platforms, and a growing willingness to experiment, are finding larger appetites for their food.

　　由大眾傳媒、線上外賣平臺(tái)支持的家庭餐飲正在尋求更多的口感，嘗試的意圖正在增加。

　　It has been a gastronomically pleasing pairing of individuals who have grabbed the opportunity to enter India’s growing start-up space, and home cooks who are eager to chase the "food dream". And many of them are finding success by highlighting cuisines that are not "stereotypical".

　　從烹飪角度來說，想要抓住機(jī)會(huì)進(jìn)入印度正在增長的初創(chuàng)空間的個(gè)體恰逢想要追逐飲食夢(mèng)的家庭廚師，是很讓人愉悅的。

　　One of the biggest success stories in this space has been The Bohri Kitchen or TBK, run by the three-member Kapadia family from their home in south Mumbai.

　　在這個(gè)方面最成功的故事之一就是The Bohri Kitchen 或者TBK，由來自孟買南部的三個(gè)Kapadia家庭成員經(jīng)營。

　　Traditional Bohri Muslim food is not found on most Indian menus, and is hardly eaten outside the community.

　　在印度菜單上，很少找到傳統(tǒng)的Bohri穆斯林食物，在本社區(qū)以外，幾乎無人食用。

　　But every weekend, the Kapadias host around 15 "guests" who pay around 1,500 rupees ($22; 17 pounds) for an authentic meal featuring food such as mutton keema samosa (a deep fried patty stuffed with smoked minced mutton, green onions and coriander eaten with lime and mint chutney) or chicken rosht (Chicken cooked in a fried onion and curd gravy, complimented with boiled eggs and fried potatoes), all made by Nafisa Kapadia.

　　但是每到周末，Kapadias會(huì)招待大約15 名客人，這些客人花費(fèi)大約1500盧比來享用地道的食物，比如羊肉咖喱角(一種填滿了碎熏羊肉，綠洋蔥和香菜的碎肉餅，和酸橙以及薄荷酸辣醬一起食用)或者烤雞肉(雞肉炒洋蔥配豆腐肉汁，配菜是煮雞蛋和炸土豆)，這些都是Nafisa Kapadia做的。

　　Her son Munaf, who has quit his job at Google to run TBK full time, says what started as an experiment for a few friends has now expanded to around 15 people per meal and seats sell out a week in advance.

　　他的兒子Munaf辭去了在谷歌工作來全職運(yùn)營TBK，他說，起初在幾個(gè)朋友間開展的試驗(yàn)現(xiàn)在拓展到了每餐約15人，座位提前一周就售光了。

　　Among their guests, Mr Kapadia told the BBC, are "celebrities, senior government officials, diplomats and MNC guys".

　　Kapadia先生告訴BBC：“在他的客人中，有名人、高級(jí)政府官員、外交官和移動(dòng)網(wǎng)絡(luò)成員?！?/p>