Recipes inspired by The Hundred-Foot Journey

From the eclectic choice of food to the message it delivers, both the book and the film The Hundred-Foot Journey is inspiring to watch for more reasons than one.

Here are three recipes inspired by the movie.

The film The Hundred-Foot Journey, an adaptation of Richard C Morais's novel of the same name, is a tale of cross-cultural cooking and how food brings people together. 

Inspired by the movie, we bring you three delicious recipes.

Clams and Mussel Soup

This is a version of mirepoix (French) or sofrito (Spanish), a very common and tasty base used in a lot of Mediterranean cooking.

Use whatever you have in your kitchen when making mirepoix -- a mushroom is sometimes a nice addition.

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: Four

Ingredients

• Two dozen clams in shell
• Two dozen mussels in shell
• One small tomato, diced
• 6 to 8 olives, diced
• Half an onion, chopped, or one shallot, chopped
• A quarter red pepper, diced
• Sprigs of fresh parsley, diced
• Half dozen capers
• 6 to 8 large cloves of fresh garlic, diced
• Three bay leaves
• Italian seasoning or Penzey’s Fox Point (seasoning), or both
• Fresh pepper, ground
• Few strands of saffron
• A bottle of dry, white wine

Method

• Cover bottom of a deep pot with olive oil under a moderate flame.
• Add garlic, olives, tomato, onion, red pepper, capers, parsley, bay leaves, a tablespoon of Italian seasoning, Fox Point and pepper.
• Simmer ingredients until sweating, stirring frequently.
• Add saffron strands.
• Before the mirepoix mixture in the pot browns, add washed mussels and clams, and stir.
• Add the bottle of dry white wine.
• Cook with the lid on for 20 to 25 minutes, until the clams and mussels are fully opened.
• Serve with a thick-crusted country bread and a salad.

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The quintessential American comfort food gets a new avatar.

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves: Four

Ingredients

• 3/4 tbsp sweet paprika
• 1 tbsp garam masala
• 1 tbsp cumin, ground
• 1 tbsp coriander
• Salt and pepper to taste
• Few pinches turmeric
• 1 cup cilantro,chopped
• 1 tbsp fresh ginger, finely grated
• 5 cloves garlic, mined
• 1/4 cup Greek yogurt
• 1/2 cup canola oil
• 1 shallot, minced
• 3 tbsp white vinegar
• 1 tbsp lime juice
• 1800 gms chicken wings

Method

• Preheat oven to 450ºF and set a rack on each of the two large baking sheets.
• In a skillet, toast the paprika, garam masala, cumin, coriander and turmeric over low heat.
• Stir for 2 minutes, transfer spices to a bowl and let it cool.
• Mix in the ginger, garlic, yogurt, lemon juice, salt and pepper and a tbsp of the oil
• Cut three slashes in each wing. Toss the chicken with 2 tbsp of oil.
• Season with salt and pepper.
• Add the spiced yogurt and rub into the wings.
• Arrange the wings on the rack, 2 inches apart.
• Roast for about 15 minutes, till they are golden brown.
• Broil the chicken 6 inches from the heat for about 5 minutes, until lightly charred.
• Stir the cilantro, shallot, vinegar and some oil to serve with the chicken. 

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Created by celebrity New York chef Floyd Cardoz, inspired by the book.

Originally made with beef, it can be made with boneless lamb.

Ingredients

• 4 tbsp canola oil
• 2 1/2 boneless short ribs of beef or tender lamb
• Salt and pepper to taste
• 3/4 cup all purpose flour
• 150 gms (approx) apple wood smoked bacon, cut into small pieces
• 2 tbsp butter
• 4 cloves, tied in a string
• 2 bay leaves
• 18 small pearl onions, peeled
• 18 baby carrots, peeled and cut into halves
• 18 baby turnips, peeled and cut into halves
• 225 gms chanterelles mushrooms, cleaned and cut into halves
• 2 large onions, diced
• 1 large garlic head, cloves chopped
• 1-1/2 tbsp fresh ginger root, minced
• 1 tbsp cumin, freshly ground
• 1 tbsp mustard seeds, ground
• 2 tbsp tomato paste
• 1 tsp black pepper, freshly ground
• 1 bottle (750 ml) bottle red burgundy wine
• 1 litre beef or vegetable stock
• 4 sprigs of thyme
• 2 tbsp brown sugar
• 1/4 cup parsley

Method

• Season the meat with salt and pepper.
• Lightly coat with flour and keep at room temperature for 30 minutes. Reserve extra flour.
• Place a large stew pot over moderate heat and add the bacon and canola oil. Cook till the fat is rendered. Remove the bacon.
• In the same pot, sear the meat till lightly coloured.
• Remove the beef and add the pearl onions and cook for about 3 minutes. Remove the onions.
• Repeat the process with carrots and turnips.
• Saute the mushrooms for 1 minute. Remove and set aside.
• Add the butter to the leftover oil, and the cloves and bay leaf and cook for 1 minute.
• Add the minced onion, garlic, thyme, ground spice and cook for 2 minutes.
• Add the leftover flour and tomato paste and cook for 4 minutes.
• Add the wine and bring to a boil.
• Add the beef or vegetable stock and bring to another boil.
• Add the bacon, meat to the pan and bring to a boil, reduce the heat. Add thyme.
• Place the pot in an oven preheated to 325ºF and cook for two hours.
• Add the carrots, turnip, pearl onions. Cook for 30 minutes.
• Remove the pan from the oven, add sugar and remove the cloves, thyme and bay leaves.
• Add the mushrooms.
• Season with salt.
• Garnish with parsley.