Potato salad, with a South Indian twist
Picnicking has long been a tradition for my family, generations ago on the shores of the Arabian Sea, then on the banks of Nile. When they moved to England, they picnicked at seaside at Cleethorpes - still in their saris, stoic in the face of the cold weather, wearing three sweaters each.
Although the landscape and weather changed when they moved here, the food remained the same. The key was always simple food that could travel well and was, most importantly, big on flavor.
It's no surprise, then, that potatoes were always on the menu. They take flavor so well, are inexpensive and can be eaten either hot or cold. Over time these South Indian picnic potatoes, which found their way into my kitchen after a trip to the state of Kerala, India, many years ago, have become a family picnic staple.
They are a distant, more tropical cousin of the classic potato salad but embellished with coastal Indian ingredients: crispy shallots, a few spices, crunchy golden cashews and a little coconut milk.
Because they are so rich and flavorful, they are best served with simple accompaniments: Some leftover chicken, chapattis, a tub of lime pickles (available online and in some supermarkets) and a simple salad that won't wilt in the heat.
• Meera Sodha is an Indian foods expert and author of "Made in India: Recipes from an Indian family kitchen." She lives in London, blogs at www.meerasodha.com and tweets at @meerasodha