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Asharaf Valappil, head chef at London’s Daawat Restaurant at the Strand Palace Hotel dawat1

Asharaf’s nomination comes at an exciting time for the Daawat Restaurant. A revolutionary summer menu with inspirations drawn from all over the sub-continent has been rapturously received by both critics and guests, many of whom have returned several times to make sure they have tasted the whole menu.

One recent trip advisor reviewer described Daawat as “The best Indian I’ve ever eaten” and a “hidden gem.” Now the team are hard at work planning a menu re-fresh for the winter months.

Another hit has been the Indian Afternoon Tea – believed to be the first in London – which sits alongside a traditional English Afternoon Tea available elsewhere in the hotel.

Food at Daawat includes fiery Chilli Mili Chicken Wings, Sea Bass with flavours taken from chef’s native Karala province and his take on a classic Chicken Tikka Masala. Lamb Biryani sits on the menu alongside Grandma Kodi Kura (Andrha-style chicken curry) based on a family recipe.

“Tiffin” style Indian afternoon tea features the Bombay burger, which was recently named as one of the best burgers in the UK, Paneer bread pakora, mango burfi and chocolate samosas with mango coulis.

Two-course Thali lunches from £9.95

Three-course pre-theatre dinners from £22.00

Afternoon tea from £29.95 pp.

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INGREDIENTS for the recipe www.store.eastendfoods.co.uk

6 Whole Clovesth2phnvdxs

8 Black Peppercorns

2″ Cinnamon Stick

5 Green Cardamom Pods

1 Large Onion (Finely Chopped)

3 Garlic Cloves (Crushed)

1tsp Minced Ginger

1 tin Chopped Tomatoes

0.5 cup Plain Natural Yoghurt

1 cup Water

0.5 tsp East End Chilli Powder

1tsp East End Cumin Powder

1tsp Salt

1tbsp Lemon

Fresh Coriander (Finely Chopped) to garnish

 

DIRECTIONS

1. Combine the whole spices i.e.) peppercorn, cinnamon, cardamom in a blender and blend them into a fine powder.

2. In a frying pan with some oil on a medium heat, fry the onions, ginger and garlic until soft and lightly brown.

3. Once the onions have softened add the spices both the blend and other spices.

4. Add the diced chicken and mix the ingredients together until the spices have coated the mixture and the chicken is sealed.

5. Now add the tomatoes, water and lemon juice, cover and leave to simmer on a low to medium heat for 20 minutes. The sauce will have reduced and thickened a little.

6. Stir in the yoghurt and allow cooking for a further ten minutes until you have a thick and rich sauce.

7. Sprinkle with chopped Coriander leaves and serve with East End Royal Basmati Rice or Naan Bread.

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The Pumpkin Beet Soup is jam-packed with goodness that will keep you full, and healthy!

INGREDIENTS

  • 2 Small Beets
  • 1 Cup Pumpkin Puree
  • 3 ½ Small New Potatoes
  • 2 Teaspoons Olive Oil
  • ¼ Cup Onions, chopped
  • ½ Teaspoon Cinnamon
  • ¼ Teaspoon Nutmeg
  • ¼ Teaspoon Sea Salt
  • ½ Cup Light Coconut Milk
  • 1 ½ Cups Water or Vegetable Stock
  • 2 Tablespoons Pumpkin Seeds
  • ¼ Teaspoon Pepper (black and white)

 

DIRECTIONS

  • Preheat oven to 400 degrees Fahrenheit. Wash and roughly chop beets and potatoes.
  • Place on baking tray with chopped onion and drizzle lightly with oil and salt. Toss and bake for 35 minutes or until tender.
  • Allow to cool and then extract in your NutriBullet Rx Soup Pitcher on the 7-Minute Heated Cycle.
  • Enjoy!

The NutriBullet Rx is available from www.highstreettv.com for £169.95.

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Ingredients:

  • 500ml Peach Nectarine Sparkling Ice sparkling water, (divided)
  • 1 classic plain cake mix, 400g box
  • 3 large eggs
  • 110ml vegetable oil
  • 450g cream cheese
  • 120g unsalted butter – room temp
  • 400g confectioners sugar
  • Candy corn for garnish

 Special Equipment:

Mini cupcake pans

Paper mini cupcake liners

Electric mixer with beaters

Instructions:

Preheat oven to 350°. Prepare mini cupcake pan with paper liners.

  1. Add 1 cup Peach Nectarine Sparkling ICE to large mixing bowl with cake mix, eggs and oil. Beat starting on low speed and then moving to medium speed for 2 minutes.
  1. Meanwhile, in a small saucepan, bring remaining 250ml of Peach Nectarine Sparkling ICE to boil and reduce liquid to a 60ml. Chill to cool.
  1. Pour Cake batter into cupcake papers. Fill to ¾ full.
  1. Bake for about 10 minutes, until cake tester or pick comes out clean.
  1. Promptly remove cupcakes to a cooling rack and allow to cool.
  1. While cupcakes are baking and cooling, prepare icing.
  1. In large mixing bowl, beat cream cheese and butter until smooth
  1. Add Confectioners sugar. Continue beating and add remaining (reduced and cooled) Sparkling ICE. Chill Icing in refrigerator if needs to firm up.
  1. Ice cupcakes and garnish each with orange jelly sweets.

Serves: 84 mini cupcakes

Prep time: 45 minutes for cake and icing cupcakes

Bake time: 10 minutes for each batch

 

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Nothing shouts Halloween more than coffin-shaped sushi, now does it! This dastardly design from leading Japanese food company www.yutaka.co is so easy to make that anyone can create their own sushi cemetery with just a few simple ingredients.

Spooky Sushi Coffins

Ingredients

125g Yutaka Sushi Rice

1½ tbs Yutaka Rice Vinegar

1 tbs sugar

½ tsp salt

Yutaka Black Sesame Seeds

Yutaka Nori sheets

Tube of Yutaka Wasabi Paste

Smoked salmon

Method

Rinse 125g sushi rice in a bowl of water, drain and repeat at least 4 times before draining rice with a sieve. Put 165ml water together with the washed rice into a saucepan. Bring to the boil and simmer for 10 minutes with the lid on. Turn off the heat and leave to stand for 25-30 mins without opening the lid.

Mix the rice vinegar, sugar and salt together and fold into the cooked sushi rice after it has cooled down.

With wet hands, form the sushi rice into 6 coffin shapes and leave set in the fridge overnight.

Sprinkle black sesame seeds liberally onto a plate and gently press the side and base of each chilled coffin into the seeds until completely covered. Place a dob of wasabi paste on the top of each coffin and cover with piece of smoked salmon. Then cut out the coffin lids using a nori sheet and place on top of each one.

You can make a small hand out of a piece of parsnip or sugar icing to add a touch of authenticity.

 

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The nation will once again be overrun with curry-licious treats in celebration of the 19th annual National Curry Week.

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Kingfisher Beer, as proud partners of this fantastic occasion, are collaborating with tip-top chef, the Urban Rajah, to rustle up a range of the most ravishing Indian recipes that are all superbly simple to make and can be perfectly paired with a refreshingly cool pint of India’s finest.

These delicious delights can be found on their official Facebook pages during National Curry Week – @KingfisherBeerUK & @UrbanRajah

        

If this wasn’t enough to get you into the kitchen and cooking up a storm, then Kingfisher, the Real Taste of India, are offering one fab foodie fan the chance to win a hamper full of incredible ingredients to recreate their favourite National Curry Week recipe – and of course, a case of India’s No.1 to wash it down with!

To enter, all you must do is ‘Like’ the Kingfisher Beer UK Facebook page and comment on the recipe you’d love to cook most… Our wonderful winner will be selected on Monday 17th October 2016.

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