A quick chat with Christine Manfield

A Personal Guide to India and Bhutan really does seem like the perfect book for lovers of spice and travel. Is that how you would describe yourself?

I am a travel addict and a lover of spicy food, so I seek out those places that inspire me. Travel is always a revelation and this guide book is a wealth of information that I wanted to share with other curious travellers – a comprehensive list of the best places to eat and recommendations for what to eat, my personal favourites when I am in India.

Name your top three places to visit in India.

Bombay is one of the most vibrant cities imaginable, a full-frontal attack on all the senses. I’d also pick Ladakh and Kashmir for viewing the breathtaking, out-of-this world beauty of the Himalayas, along with the regional diversity of its food. And, Ranthambhore National Park in Rajasthan for tiger safaris.

And what are you top three dishes to eat from these places?

Chaat snacks (bhel puri, pani puri, sev puri, pao bhaji etc) from street vendors in Bombay; the rich Wazwan food of Kashmir to the simple mountain food of Buddhist Ladakh. In Rajasthan, my favourite dishes are laal maas (spicy lamb curry) or a Rajasthani thali (like a personal banquet on a plate).

How quickly is Australia’s culinary landscape changing? Based on my observations of common supermarket items, it would seem that we are changing rapidly.

The culinary landscape in Australia continues to evolve; our best expression of inclusion and mutliculturalism is through our food. We are also starting to embrace our indigenous food heritage, as well as become aware of the plethora of ingredients and products that are now more readily available and weave them into our everyday practice and to parallel what is happening in many other regions of the world. This is what gives us international significance, a confident Australian voice.

Cover image for A Personal Guide to India and Bhutan

A Personal Guide to India and Bhutan

Christine Manfield

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