Sav Winslow's home-cooked vegetarian Indian treats
A mother's quest for her son leads to organic vegetarian projects, writes Angharad Hampshire
It wasn't until Sav Winslow left India that she really appreciated the culture of her native country and the large, bustling home in which she grew up.
"I never thought I'd miss my roots like that; I missed the warmth, the congeniality, the people and the food," she says.
She and her husband, Peter, met while working for express delivery company DHL in Delhi and set up home in the Indian capital. But when their eldest child, Josh, was born with Down's syndrome about 20 years ago, they relocated to Australia so that he could have access to better facilities for special needs children.
The move also honed Winslow's skills in Indian vegetarian cooking, which she now teaches at weekly classes here, and sparked her passion for organic produce.
Brought up vegetarian, she says she found dining choices were very limited when she first moved Down Under. "I'd go to a barbecue, where the only vegetarian food was a bit of salad, which just wasn't enough."
Fortunately, hosts often asked their guests to bring a platter, so she started making homestyle Indian dishes to ensure there was something she could eat. To her surprise, meat eaters loved the food, too, and started asking for recipes, boosting her confidence and inspiring her to expand her repertoire.
