British-Indian chef Nitisha Patel introduced a contemporary version of traditional Indian dal at Sharjah International Book Fair 2026, combining red lentils, coconut milk and kale in a vegetarian recipe inspired by Indian heritage and global culinary traditions.
SHARJAH: Traditional Indian dal received a contemporary makeover at the 45th Sharjah International Book Fair (SIBF 2026), where British-Indian chef Nitisha Patel demonstrated how coconut milk, kale and aromatic spices can transform a familiar lentil dish into a colourful vegetarian meal.
During her session, ‘The Indian Dal Kitchen’, at the fair’s Cookery Corner, the award-winning chef and food consultant prepared a kale and coconut milk dal, combining traditional Indian cooking techniques with ingredients inspired by different culinary cultures.
The demonstration highlighted how everyday Indian recipes can evolve through creative combinations without losing their authentic flavours and cultural identity.
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How coconut milk and kale transform traditional Indian dal
The chef began by boiling red lentils with water, turmeric and salt, creating the familiar base of a traditional dal enjoyed across Indian households.
While the lentils cooked, she prepared a tadka, the Indian technique of heating spices in fat to release their aroma and deepen the dish’s flavour.
She then introduced coconut milk, palm sugar and fresh kale, allowing the greens to soften while the ingredients blended into the lentils.
A finishing touch of lime juice and fresh coriander added freshness, while desiccated coconut provided a garnish. The completed dish was served with white rice.
Indian heritage meets international culinary influences
Nitisha Patel explained that her recipe draws inspiration from South Indian, West Indian and British culinary traditions.
The coconut milk provides a rich, creamy texture, while kale introduces a leafy vegetable commonly associated with contemporary British cooking.
The combination demonstrates how traditional recipes can accommodate different ingredients while preserving their familiar character.
Patel, author of The Delicious Book of Dhal, described the kale dal as a recipe particularly close to her heart.
Her approach also showed visitors that traditional Indian comfort food can be adapted using ingredients available in different countries.
Sharjah Book Fair celebrates global food cultures
The cooking demonstration formed part of the fair’s Cookery Corner programme, which brings international chefs together to introduce visitors to different culinary traditions.
Organised by the Sharjah Book Authority, SIBF 2026 runs from November 4 to 15 at Expo Centre Sharjah.
Alongside its extensive literary programme, the fair offers cooking demonstrations, cultural discussions, workshops and opportunities for visitors to interact with authors and creative professionals.
Impact to expect
Nitisha Patel’s demonstration could encourage UAE residents to experiment with traditional Indian recipes using accessible international ingredients. For Indian expatriate families, the approach offers a way to introduce younger generations to familiar home-cooked dishes while exploring new flavours and maintaining a connection with their culinary heritage.
