British Dal Festival - 21-31 March 2020

Stories

“Gujarati cuisine is about combining flavours, textures and creating a balanced meal using spices cleverly. Nothing should be overpowering. As a child my first memory of eating dal was cooking and eating moong dal.”

“Dal is a feature at feasts, holy days, happy and sad occasions. It is my go-to ingredient when I want, taste, comfort and good, healthy food and a connection back to my heritage and it’s what I love to spend time cooking for my son and family.”

When Nick Saltmarsh, Josiah Meldrum and William Hudson started investigating the potential for more locally grown beans or other vegetable protein for the Transition Norwich community group, they had no idea how far it would take them.