The spice trail
From Parisian pA?tisseries to aromatic bazaars of Iran, chef Ariana Bundya��s quest for good food continues
Michelin stars arena��t quite enough to impress Ariana Bundy. Despite her presence in many international travel and food? shows including BBCa��s Good Food Live, this celebrity chef prefers to try out the family recipes handed down from generations to fancy meals at gourmet restaurants. Set in a strictly down-to-earth backdrop, her latest travelogue Arianaa��s
Iran (nominated for global Gourmand Awards 2016) explores the countrya��s traditional markets and flavorsome recipes through the eyes of its saffron pickers and pomegranate farmers.
While the Cordon Bleu alumna is excited about the show, she feels that there havena��t been many shows that present Iran to a foreign audience in the right light. Having
single-?handedly managed the direction and scripting while hosting of the show, this 45-year-old chef defines her work as as a�?labor of lovea�� that seeks to unravel the intricate details of Iranian
culture and geographical diversity to an international audience. Filmed over a span of two years, she will be ?seen cooking alongside her family in this candid show. a�?The real star was my son Dara, who was four at the time. We made an ice cream dessert togethera�� his absolute favourite a�� and he was so focussed on getting to eat it that we were able to do the whole scene in one take!a�? begins Bundy. As for the favourite Iranian dish, she doesna��t have to think twice, a�?Nothing beats a sandwich made of Iranian saffron, rosewater and pistachio ice cream between two crisp biscuit wafers,a�? says the former head pastry chef for the Mondrian Hotel (Los Angeles) adding that what intrigues her the most about Irana��s food culture is the independent streak of innovation that each Iranian woman brings? into the age-old recipes.
Growing up in Beverly Hills, Bundy spent most of her time at her dada��s French restaurant which fueled her passion for food. Being well-versed in both Parisian and Persian recipes, she rose to fame with her culinary memoir Pomegranates and Roses: My Persian Family Recipes a�� which won the Gourmand Cookbook Awards in 2012a�� and Sweet Alternative (2005), one of the first cookbooks on gluten, dairy and soy-free desserts. Her fans have much to look forward to as she does have a number of projects coming up later this year, including a book to accompany the show.
4.30 pm on Fox life
a�� Arya P Dinesh