Accidentally Engaged(96)

She laughed as she pulled him toward the table at the front. The ylang-ylang. Her mother was a bloody genius.

Finally, they were ready to start filming the video. Guests sat at tables surrounding Reena and Nadim, who stood in front of a long table decorated with cut flowers, her big cutting board, and a little hot plate. They were going to demonstrate how to make samosas and masala chai, but the food itself wasn’t as important as the celebration.

“Okay, we’re ready. Try not to look at the camera, and look natural,” Anderson instructed the brunch guests.

After delivering their practiced on-screen banter while filling samosa wrappers with a mixture of spiced turkey, peas, and potatoes, they boiled chai with lightly crushed spices. Nadim looked at the camera.

“Today’s theme is family celebrations. And while so many people across this country are celebrating Thanksgiving, we are celebrating something else. Just two days ago, this beautiful woman and I stood under the stars and said our vows together. And today, we have invited our friends and family together to celebrate our marriage. We have learned from our pasts and are excited for our future. But more than anything, we are savoring our present.” He leaned down and kissed her.

Reena grinned to the camera. “And we are so grateful to all of our family for joining us! Home cooking has connected us to our roots, to our homes, to our families, and to each other.” She held up a glass of champagne. “To home cooking!”

After the toast, Nadim put his glass down and looked into Reena’s eyes. She couldn’t believe how lucky she had been that day to find him in her lobby. She couldn’t believe this life was really hers. She bit her lip before linking her arms around his neck and pulling him down. “I love you,” she said against his lips.

He smiled widely before kissing her.

“Cut! Amazing. That’s a wrap. You’re all done,” Anderson said once they pulled apart.

But they weren’t all done. They had only just begun.





PRESS RELEASE


TORONTO—Sisters Saira Manji and Reena Remtulla announced a June 5 grand opening of REESA’S, a high-concept café, bakery, and health food store in Markham, Ontario.

Reena and her husband, Nadim Remtulla, famously won the FoodTV Home Cooking Showdown in October, wowing viewers with their homey Indian cooking and playful banter. The couple was recently showcased in a FoodTV special, highlighting Canada’s rich culture of home cooking. Reena was previously a successful food blogger whose amateur bread baking won many blogging awards.

Saira’s background is in dietary nutrition, and she was a regular blogger on the Nourish food blog, where she demonstrated how to adapt Indian recipes for the health-conscious. The sisters have also penned a cookbook, which will be in stores in September, containing recipes for traditional and modern delicacies, as well as naturally leavened breads from around the world.

Mentored by Leon Bergeron, president of the Top Crust Bakery chain, Saira and Reena promise soups, sandwiches, and lunch fare, along with slow-fermented sourdough breads and delectable pastries at REESA’S. They also plan to showcase traditional East African Indian cuisine, and will serve fresh rotis, bhajias, samosas, and kebobs, along with what they call the best masala chai north of the 401 highway. REESA’S, with its elegant decor inspired by India and East Africa, promises to be a welcome addition to an up-and-coming Markham neighborhood.

Media inquiries can be addressed to: Nadim Remtulla, General Manager, Diamond Enterprises.





Nadim’s Zanzibar Egg Curry


1 large onion, peeled

1 400-gram can whole tomatoes (14 oz.)

1 tbsp cooking oil or ghee

1 cinnamon stick

3 cloves

? tsp mustard seeds

4 green cardamom pods

1 tsp grated ginger (or ginger puree)

2 cloves garlic, minced (or 1 tsp garlic puree)

1 tsp ground coriander seed

1 tsp ground cumin seed

? tsp ground fennel seeds

? tsp Kashmiri chili powder (or cayenne pepper)

1 tsp salt

2 medium potatoes, peeled, and cut into 1?-inch cubes

8 hard-boiled eggs, shelled

Handful of chopped cilantro for serving





In a food processor, chop onion until fine (or dice fine by hand). Rinse food processor bowl, then use it to puree tomatoes.

In medium saucepan, heat oil or ghee over medium heat. Add cinnamon stick, cloves, mustard seeds, and cardamom. Cook for 2 minutes, then add onions.

Cook the onions over medium heat until brown—almost burned. If onions stick to the bottom of the pot, add a splash of water to deglaze and continue browning. Keep going this way until onions are very brown.

Reduce heat to medium low, and add ginger, garlic, remaining spices, and salt. Stir and cook one minute. Add pureed tomatoes. Stir through, then simmer with the lid on for 5 minutes.

Add potatoes and whole boiled eggs, stir, and simmer 15 to 20 minutes until the potatoes are soft.

Garnish with cilantro, and serve with parathas.





Reena’s Plain Parathas


2 cups durum atta flour (or substitute whole wheat flour)

? tsp salt

2 tbsp vegetable oil

1-1? cup warm water

? cup vegetable oil or ghee for brushing

Extra atta flour for rolling out