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Nutritional information

PER SERVING (4): 106 kcalories, 7g protein, 13g carbohydrates, 9g fat, 0g saturated fat, 8g fibre, 5g sugars, 0.05g sodium.

Nutrition – as well as the nutritional value of the Peas this recipe contains: Beta carotene, vitamin C, folic acid, calcium, magnesium, allicin plus other antioxidants from the herbs and spices.

Ingredients

2 tbsp sunflower oil

2 tsp black mustard seeds

1 tsp cumin seeds

1 tsp turmeric

2 tsp ground coriander

1 tsp ground cumin

2 tsp peeled fresh ginger finely crushed

2 tsp green chilli finely chopped

2 tsp garlic finely crushed

2 tbsp tomato puree

300ml water

Sea salt and freshly ground black pepper

2 large aubergines cut into 3cm cubes

400g frozen peas

Method

Heat the oil in a pan. Add the mustard and cumin seeds. When the seeds pop add the rest of the spices, crushed ginger, green chilli and garlic. Add the tomato puree and a little of the water. Blend to a smooth paste and then add the rest of the water. Season to taste with sea salt and black pepper. Let the mixture simmer for about 5 mins then add the aubergine chunks and coat well with the sauce. Cover the pan and allow to cook/steam for about 12 mins on a low heat, stirring frequently adding more water if necessary. Add the peas and cook for a further 8 – 10 minutes stirring frequently.

Serve with cooked brown Basmati rice and garnish with fresh coriander.

Serves 4

Tips

The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non-metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)

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Mild Pea and Sweet Potato Curry

Nutritional information

PER SERVING (4) 600 kcalories, 7g protein, 35g carbohydrates, 8g fat, 1g saturated fat, 7g fibre, 13g sugars, 0.04g sodium.

Nutrition – as well as the nutritional value of the Peas this recipe contains: vitamin A and beta carotene, B complex vitamins, vitamin C, vitamin E, vitamin K, calcium, magnesium, iron, selenium, zinc, manganese, potassium, quercitin, allicin, lycopene plus other antioxidants from the herbs and seasonings.

Ingredients

2 tbsp vegetable or rapeseed oil

500g sweet potato, peeled and cut into large dice

1 red onion, peeled and finely chopped

2 cloves garlic, peeled and crushed

2 cm piece root ginger, peeled and finely chopped

1 tsp ground cumin

2 tbsp mild Korma curry paste

1 tin chopped tomatoes

200ml chicken / vegetable stock

sea salt and black pepper

300g frozen peas

Juice 1/2 lemon

Handful coriander, roughly chopped

To serve: naan bread, basmati rice, natural yoghurt, chutney / pickle

Method

Heat the oil in a large casserole or deep frying pan. Add the sweet potato and red onion and fry for 5 – 10 minutes, until the vegetables are starting to colour. Add the garlic and ginger and cook for a further minute. Add the ground cumin and curry paste and cook, stirring constantly, for another minute. Add the tinned tomatoes and blend in the stock. Season with sea salt and black pepper and bring to the boil.

Simmer gently for 20 minutes, stirring regularly and topping up with extra stock if necessary, until the sweet potato has softened and is cooked through. Stir in the frozen peas and cook for a further 3 minutes. Adjust the seasoning and add the lemon juice. Stir through the chopped coriander and serve with steamed basmati rice, warm naan bread, yoghurt and chutney.

Serves 4

Preparation Time 10 minutes

Cooking Time 30 minutes

Tips

The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non-metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)

Launched by the Yes Peas! campaign and the British pea vining industry, Great British Pea Week (10 – 16th July), the National Awareness Week dedicated to peas, has returned for 2017, giving everyone a reason to celebrate peas this harvesting season.

The UK is the largest producer and consumer of frozen peas in Europe, with the average person in Britain eating nearly 9,000 peas per year. This July, approximately 700 pea growers will harvest 2 billion portions of peas to feed Britain for the year.

Great British Pea Week is here to celebrate British production of the nation’s favourite family vegetable and inform the Great British public about the dedication it takes every pea season to get billions of peas from field to fork.

Lasting an average of six to eight weeks, the harvesting process is a complex operation. Farmers work 24 hours a day, 7 days a week using viners to harvest, shell and transport the peas from field to frozen as quickly as possible – the majority in just 150 minutes.

Stephen Francis, member of the YesPeas! campaign, said: “Great British Pea Week is back for its second year to inspire the nation to cook with peas during harvest season and reconnect people with the important heritage and provenance of frozen peas and their fascinating journey from the field to our freezers.

“The locked in freshness of frozen peas means we can enjoy British peas all year round, however we hope to remind consumers that growing peas is a mainstay of livelihood many British farmers and very much a product of the seasons!

“Great British Pea Week is here to put peas firmly on the food agenda and give everyone a reason to enjoy this versatile and nutritional vegetable at the peak of the British harvesting season, as well as all year-round.”

The hi-tech machinery and exact precision needed during harvesting requires growers to collaborate to produce the crop. There are currently 18 farmer groups along the east coast of the UK, from Essex to North of Dundee who produce the wonderful pea. The east-facing seaboard and maritime climate is the perfect environment for growing superior quality peas.

Versatile and nutritious, frozen peas are a popular freezer essential and the Yes Peas! campaign is asking everyone to get involved this Great British Pea Week and get cooking with peas. TV chef and Yes Peas! ambassador, Rachel Green has created some recipes to inspire everyone this Great British Pea Week, available at www.peas.org.

 

 

ABOUT YES PEAS!

The highly successful Yes Peas! campaign, run by the British Growers Association and funded by growers, freezers and machinery companies from the vining pea sector, is in its eleventh year. The campaign aims to promote the versatility, provenance and nutritional benefits of frozen peas and engages with consumers to inspire them to use peas as an ingredient, as well as an accompaniment, to meals. The campaign is supported by hundreds of recipes developed by campaign ambassador and TV chef, Rachel Green, available at www.peas.org.

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Street food has become so popular over the last decade in the UK, but there are still many regions of street food still to be explored by UK diners, here is recipe from South Africa!

Bunny chow is simply a hollow bread roll stuffed with curry – not made with real bunny, but with tender pieces of stewed lamb. In its native South Africa it is often spooned into large hollowed-out loaves of bread, which are designed to be eaten with your hands – quite a challenge, even for the most dextrous! For ease of eating I prefer to use smaller rolls, so really hungry diners may want more than one.

Order your copy of Chaat! to get more recipes like this 

SERVES 4–8, ALLOWING 1–2 EACH, DEPENDING ON GREED

2 tablespoons vegetable oil

700g lamb leg steaks, cut into 3cm cubes

2 onions, roughly chopped

3 garlic cloves, chopped

4cm piece fresh root ginger, chopped

1 tablespoon cumin seeds

2 teaspoons fennel seeds

1–2 teaspoons dried chilli flakes, to taste

1 cinnamon stick

4 vine tomatoes, chopped

2 tablespoons garam masala

550–600g (around 2 large)

potatoes, peeled and cut into 3cm cubes

8 large crusty white bread rolls

salt and freshly ground black pepper

a small bunch of coriander, chopped, to garnish

1 small red onion, thinly sliced, to garnish

Spices for the recipe go to store.eastendfoods.co.uk/

Place the vegetable oil in a large, heavy-based pan and set over a high heat. When it’s hot, brown the lamb in 2 or 3 batches, transferring to a plate as you go. Set aside.

Add the onion, garlic and ginger to a food processor and whizz to a smooth paste, adding a tablespoon or two of cold water to help it along, if necessary.

Lower the heat on the empty pan and add the cumin, fennel, chilli flakes and cinnamon stick, frying for a few seconds until you can smell their aroma wafting up from the pan. Stir through the onion paste and fry for 10 minutes until starting to soften. Return all the meat and any juices to the pan, along with the tomatoes and garam masala. Season with salt and pepper, pour in 500ml water and bring to the boil. Cover with a lid, reduce the heat to low and simmer gently for about an hour, until the meat is nearly tender. Add the potatoes, re-cover and simmer for another 30 minutes or so until the potatoes are cooked.

While the curry is simmering, slice the tops off the bread rolls and scoop out the insides to leave a shell about 1cm thick all round. Reserve the insides for dunking in the curry.

When the curry has finished cooking, divide evenly between the hollow rolls. Garnish with a little coriander and a few onion slices and eat immediately – cutlery optional!

Credit: MasterChef: Street Food of the World by Genevieve Taylor with recipes from previous MasterChef winners worldwide (Absolute Press, £26)

Photography © David Loftus

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Anjula’s World of Daal! More recipes like this in issue 28 of Chaat! 

Daal’s the store cupboard ingredients that can trigger your taste buds and culinary skills!

Anjula’s tells Chaat!, “I have always loved daal; for me it’s the ultimate delicious comfort food. I’m not quite sure why many people in the UK don’t appreciate the myriad benefits of lentils and pulses. Not only are these beautiful gems full of nutritional value, they are affordable, sustainable and healthy. Chana daal, for example, is incredibly low in GI and is great for diabetics”.

If you search online for ‘black-eyed peas,’ you’ll find lots of results for the famous American hip-hop band as well as for these wonderful beans – that’s right, they are actually beans rather than peas. Known as ‘lobia’ in Hindi and Punjabi, black-eyed peas combined with coconut milk make this dish a real delight. You can use dry black-eyed peas, but do remember to soak them overnight. They are delicious eaten hot or cold and come with some impressive nutritional benefits.

Serves 4

Ingredients

Key Spices

1 Indian bay leaf

1 1 inch piece of cassia bark

1 tsp turmeric powder

1 tsp red chilli flakes

1 tsp crushed coriander seeds

1 tsp cumin seeds

Warming Spices

1 tsp fennel seeds

2 cloves

4 green cardamom, lightly bashed

Other Spices

1/2 tsp ajwain seeds

Wet Ingredients

2 tbs vegetable oil

2 onions, finely chopped

3 fresh tomatoes, chopped

2-3 green chillies, pierced

1 tsp fresh pulped ginger

2 tsp fresh pulped garlic

2 400 g tins of black-eyed peas, rinsed and drained

200 ml coconut milk

2 tbs tamarind paste

Sea salt to taste

1tsp grated jaggery

Garnish

Small bunch of fresh coriander, chopped

Method 

Heat a sauté pan, with a lid, on a medium heat and warm the vegetable oil. Add the onions and sauté for 3 minutes.

Add the Indian bay leaf, cassia bark and salt to taste. Continue to sauté for 5 minutes, then add the turmeric powder, red chilli flakes, tomatoes and jaggery. Stir well and continue to sauté gently on a low heat for 10 minutes.

Add the green chillies, garlic and ginger and sauté for 2 minutes.

Place a small pan on a low heat and gently warm the crushed coriander seeds, cumin seeds and ajwain seeds for 1 minute. Remove from the heat and add to the onions and tomatoes.

In the same small pan, warm the warming spices on a low heat for 1 minute. Set aside.

Add the black-eyed peas, stir really well and cook for 3 minutes.

Add the coconut milk, bring to the boil and immediately reduce to a simmer.

Add the warming spices and tamarind paste, then place the lid on the pan and simmer for 10 minutes. Remove from the heat, add the chopped coriander and serve with basmati rice.

Recipe by Anjula Devi

NB – remember to count the cloves and cardamoms in and then count them out again before serving.

 

Piercing your fresh chillies with a cocktail stick gives you more control over the warmth of your dish. If you like your dish hot, then simply chop the chillies rather than pierce them. 

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Issue 28 is available now at WHSmith stores nationwide for all you budding spice lovers!! With 23 hot recipes for you to exercise your culinary skills! Chaat! Magazine is a delightful read for those who love a bit of world flavour! Even our team here have a real addition to spicy cuisine and it’s such a desire that we find it quite difficult to control! To name a few Pakistani, Indonesian, Bengali, Chinese, Thai, Sri Lankan and Indian recipes is a real way of enjoying the Asian Culture!

A big thank you to East End Foods for their support of Chaat! for all your spice needs visit store.eastendfoods.co.uk plus thanks to Kingfisher Beer who have held strong and their love of spicy cuisine is untouchable! 

Anjula Devi a budding fan of Chaat! plus a real wealth amongst up and coming evangelists of spicy cuisine shares her love of daal’s with recipes to use up your store cupboard ingredients! Our grow your own curry campaign continues with support from Sutton Seeds, plus our schools campaign this year we have been joined by celebrity chefs, Cyrus Todiwala, Anjum Anand and Hari Ghotra.

We have a gone a cross the way to pay a visit to the delightful cuisine of Pakistani with Shezhad Hussain! Street food is still very much on the table and enjoyed by so many people here in the UK now but we are cooking MasterChef style!!

Tom Kerridge speaks to us on how he still enjoyed the love of spicy cuisine and regained his slim and slender figure!

Plus lots more!!

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RE: GROW YOUR OWN CURRY
Welcome to the this years British Curry Club’s campaign to
encourage the public to “grow your own curry” ingredients!

This is the second year we invite primary schools to get involved in our “Grow Your Own Curry” campaign, along with help from our campaign partners, Chaat! Magazine, Sutton Seeds, East End Spices and Sweet Cherry Publishers. We also have celebrity chefs providing recipes for both schools and parents to cook up!

There can be nothing better than encouraging young people to enjoy gardening, and being able to use these fresh ingredients to cook their very own curry, either in school or at home! Global foods topic is encouraged by the primary schools educational curriculum.

Your school may already have a gardening patch or have some spare pots ready to grow your seeds in!

For your school to get involved it is very simple, all you have to do is:
b Use as many of the Sutton Seeds we have included with this letter
b Put the poster up in your school to spread the message of the campaign
b If your school has a Website, Facebook or Twitter post #Growyourowncurry
Plus if you would like to get involved in our nationwide competition with the chance of being one of three schools to win £200 and for one pupil to win £25 worth of of reading books provided by Sweet Cherry Publishing then register your involvement by returning the slip or email to [email protected] by the 30 June 2017, then by the 15 July send us letters/drawings from your pupils telling us about your schools vegetable path and how much they have enjoyed taking part in the schools gardening club.

Terms and conditions

  • Completed competition entry form must be returned by post or email
  • ([email protected]) by the 30 JUNE 2017.
  • All competition entrant schools must publically display #Growyourowncurry either on the schools website, Facebook or Twitter
  • School can use Sutton Seeds or other seeds the school may already be using for the schools gardening club/activities.
  • All schools sending in letters must make sure there is a clear covering letter stating the schools contact details and each letter is marked on the back with pupils name and class for traceability and letters to arrive by 15 July 2017, to the competition address below.
  • 3 winning schools will be chosen by the merit of pupil’s letters emphasizing the enjoyment of their schools gardening club; to receive £200 worth of books from Sweet Cherry Publishing.
  • No cash alternative will be offered in exchange for books. No alternative prize will be offered.
  • Books will be delivered to the UK school address on the entrant form, date of delivery to be confirmed.
  • One winning pupils from each winning school will be awarded a voucher for £25 where Sweet Cherry Publishing will deliver to the pupil via the school  contact details, and gardening club organiser, books to the value of £25 from the publishers range for the age group.
  • The decision of the British Curry Club and the campaign partners are final.
  • Competition in partnership with all campaign partners.
  • Entrants must be primary schools from the UK.
  • Entrant forms and posters can be requested by contacting [email protected]
  • All schools sending in letters from pupils must be primary age pupil and be UK residents.
  • For details of the prize winner, please contact the competition owner [[email protected] or British Curry Club 6 Bute Crescent, Cardiff, CF10 5AN]

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For anyone looking forward to enjoying a Christmas with a difference, chef and author, Anjula Devi, has created a Christmas feast with hints of carefully selected spices, all containing amazing health properties. Anjula’s Christmas banquet features:

  • Caramelised carrots with chilli flakes, jaggery and smoked ginger juice. Finished with a drop of orange liquor.
  •  Sticky parsnips with maple syrup and mandarin peel. Finished with nigella seeds.
  •  Roast potatoes with burnt garlic, cumin and red onion.
  •  Brussels sprouts with crushed coriander seeds, fennel and twice-roasted chestnuts in butter and garlic.
  •  24 hour marinated roast turkey with garlic, cumin, roasted dry crushed chillies, crushed coriander seeds, natural yogurt, pomegranate, lemon zest and juice. Finished with fresh chopped   coriander.
  •  Sausages wrapped in bacon, with caramelised shallots and fenugreek leaves
  •  Cranberry sauce with a hint of star anise and black peppercorns.
  •  Bread sauce with cinnamon, cloves, bay leaf and roasted onion. Finished with a little chilli oil.

Celebrated chef and champion of authentic Indian cooking, Anjula Devi is head of her own eponymous ‘Authentic Indian Cookery School’. Anjula has never been one to follow the crowd, and she loves creating healthy and unique recipes.

This talent began as a gift shared by her beloved father during a childhood in which he imparted all of his culinary wisdom. The essential spices, which form the foundation of much traditional Indian cuisine, remain central to Anjula’s culinary approach. The fifty-year-old Tiffin tin, which her father took with him to work every single day, is always close by, even today.

Speaking about Indian cuisine, Anjula says “There is a whole treasure chest of recipes, flavour combinations and beautiful ingredients which are often completely neglected, along with all of their amazing health benefits. All of my recipes are balanced and healthy; I love cooking with fresh vegetables. I want to inspire as many people as possible to cook delicious, healthy food, just like my father did all those years ago.”

Anjula’s Indian inspired Christmas dishes make a great alternative to traditional roast dinners.

Anjula has a ‘How To’ cookery book and range of Anjula Devi cooking utensils currently online and in Lakeland stores throughout the UK. http://www.lakeland.co.uk/anjula

Her new cookery book ‘Spice for Life’ is being released in spring 2017

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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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Chai Xpress – The home of the herbal tea!Chaat_26_web

From revitalising Jasmine to exotic Spiced Masala, the range of teas from Chai Xpress is something to get excited about! And if that weren’t exciting enough, one lucky Chaat! reader will receive a selection of the entire range worth at least £25.00 The team at Chai Xpress believe that ‘proper Indian tea isn’t just about taste it’s about the aroma.’ Every tea has a distinct taste and an authentic flavour, and you can be sure that the ingredients are pure and authentic. Sourcing the finest ingredients from around the globe; Chai Xpress is a tea company with a firm commitment to quality.

SO HOW DO I WIN?!

If you’d like to be in with a chance to win this fantastic prize, you can enter in one of the following ways:

EMAIL: Send your details to [email protected] with “CHAI XPRESS” in the subject line

FACEBOOK: ‘ Like’ our page and share our competition post

TWITTER: Re-tweet our competition post and follow us

  • Individuals can enter the competition by Facebook, Twitter or Email
  • Entrants can enter multiple times, using a separate entry methods. Multiple entries by the same entrant in the same ways will be disregarded.
  • This is a consumer competition therefore all entrants must be individual
  • The prize will be delivered to a UK  address only
  • The winner will receive the full range of Chai Xpress tea. No payment will be made by Chaat! Magazine. No alternative prize will be offered.
  • The decision of the Chaat! Magazine Team is final.
  • Competition in partnership with Chai Xpress
  • Entrants must be 18 years of age and over and full time UK residents
  • For details of the prize winner, please contact the competition owner [[email protected] British Curry Club 6 Bute Crescent, Cardiff, CF10 5AN]

CLOSING DATE: 1st September 2016

 

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More and more consumers are looking at food hygiene ratings when deciding where to eat. Seeing a green and black sticker in the window could make the difference between them choosing where to eat.

So get your favourite restaurants and takeaways to feel pride in their FSA sticker. Help them not to lose out by leaving potential customers to guess their hygiene standards or assume  they may have something to hide.

Enter the competition now!

Rating 5_a (1)

Terms and conditions apply

Closing date is midnight 30 April 2016!

  • Each entrant’s tweet, Facebook post or Instagram must include the photo of the Food Hygiene Rating Scheme sticker and the hashtag#WheresTheStickerChaat
  • Entrant’s must also mention the food business’s Twitter handle, Instagram handle or tag them on Facebook (their trade name is also acceptable if the food business is not on social media)
  • Entrants can enter multiple businesses, using a separate entry for each one. Multiple entries by the same entrant for the same business will be disregarded.
  • Only businesses in England displaying a current and valid food hygiene rating sticker showing a rating of 3, 4 or 5 will be eligible for the prize draw
  • The customer will receive £500 and the business will receive £500. The payment will be made by The British Curry Club. No alternative prize will be offered.
  • The validity of the food hygiene rating of the business will need to be verified by the Food Standards Agency before the winner is confirmed, announced and paid.
  • The decision of the British Curry Club and the FSA is final.
  • Competition in partnership with the FSA
  • Entrants must be 18 years of age and over and full time UK residents
  • For details of the prize winner, please contact the competition owner [[email protected] or British Curry Club 6 Bute Crescent, Cardiff, CF10 5AN]

Order your copy of Chaat! now!

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To celebrate National Curry Week and the performances of ‘Half ‘N’ Half’, the Duchess of Delhi in Cardiff Bay will be offering a special menu reminiscent of the seventies and eighties dishes that Duchess Shield Logosolidified Britain’s love of curry.

The Musical coincides with National Curry Week, and is the first ever ‘curry musical’ which opens at the Wales Millennium Centre, Cardiff, in October, right opposite the Duchess of Delhi restaurant. The musical, created by writer and composer Tim Riley, is set in 1987 and takes place in the Taj Mahal, a fictional curry house, and the plot sounds laugh out loud brilliant to us.

Ali, the boss, is ready to retire to his native Bangladesh, but he faces a difficult dilemma – who should take over the business? There’s his nephew Khan, from Sylhet, who thinks family should come first: but there’s also Rafiq, the streetwise head waiter who’s worked there for years. But then Mr Bajar arrives; the Balti King from Birmingham with a taste for a takeover. With a forbidden romance blossoming and a hurricane brewing, it looks like Ali could be in real trouble.

Half ‘n’ Half promises to be a musical comedy that explores how we define our identity, and celebrates the unique fusion of British and South Asian cultures in the UK. It’s full of toe-tapping tunes that draw on Western, Bollywood, and South Asian folk music.

The special menu is available before the performance of Half ‘N’ Half at the Millennium Centre in Cardiff Bay, and will continue for people to try until the end of October 2015.

Contact [email protected]

Website www.duchessofdelhi.com

Telephone 029 21153574

Duchess of Delhi, 6 Bute Crescent, Cardiff Bay, Cardiff, CF10 5AN

Duchess of Delhi a restaurant and bar that serves South Asian cuisine, opened its doors in December 2013, amidst Cardiff Bay’s picturesque waters and popular tourist spots sits a beautiful grade 2 listed building overlooking the Millennium Centre. Formally occupied by a Sea Captain and eventually the Glamorgan Coal Company in 1893, this building has witnessed the area grow from a coal exportation site to an area known as ‘Tiger Bay’. It now tells a very different story, marking the Asian food industry as commonplace in Britain.

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  • Meet one of just a few of the UK’s Chilli Farmers in the beautiful village of Upton Cheyney, situated on the edge of The Cotswolds
  • From the majesty of our ancient Tithe Barn, learn all about chillies; including their history, health benefits and what makes them hot
  • Tour the chilli farm’s polytunnels and harvest your own pods
  • Breathe in the amazing aroma from our smoke house, and experience the delight of smoking chillies to make chipotle – the world’s most amazing flavour!
  • Visit our kitchen and learn how to use your fiery harvest
  • Discover the huge variation of chilli flavours in our unique chilli tasting experience
  • Sample our home-made sauces produced on the farm, as well as our chocolates, oils, cider and spicy sausages.
  • Goody bag for every chilli tourist

UptonFacebookProfilePic1 logo

£25.00 per tour

www.uptonchilli.co.uk

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There is still time to take part! #HELPOTHERS

WE WOULD LIKE to invite you to have a dinner with a difference – we have found the perfect excuse to cook curry, it’s called Curry for Change. A small charity called Find Your Feet who fight hunger in Africa and Asia has teamed up with Kingfisher, India’s Number 1 Beer, plus top chefs to run the Curry for Change campaign.

All you need to do is sign up at www.curryforchange.org.uk to receive your free event pack and Natco spices, cook a curry and invite your friends round to share an evening of good food, asking them to donate what they would usually spend on a takeaway. This will be used to help change the lives of families who suffer from hunger.

find Your Feet enables vulnerable rural families in Asia and Africa to grow enough food so they don’t go hungry, strengthen their voices so they can speak out against injustice and earn enough money so they can find their feet. www.fyf.org.uk

Check out the latest recipes and handy hints from Curry for Change ambassadors so you can cook a curry and change lives. Visit www.curryforchange.org.uk/recipes. Many of our favourite chefs are the ambassadors, one is from the well know Patak family.
Anjali Pathak a talent on her own, has shared some recipes from her new book, Secrets From My Indian Family Kitchen, to encourage readers to host a Curry for Change evening before the end of October 2015.

“IT’S HARD TO IMAGINE THAT 1 IN 8 PEOPLE WILL GO TO BED HUNGRY TONIGHT- HELP US CHANGE THIS, SIGN UP NOW AND TAKE PART.”

What’s more, if you sign up by Monday 31st August and go to the drop down menu ‘Where did you hear about Curry for Change’ select – ‘Chaat Magazine’, you’ll be in for the chance to WIN a case of Kingfisher beer for the perfect curry night in!

KIngfisher multipack-RED

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Full story in the latest issue of Chaat!Chicken Yakitori 3657-120835work

Annabel’s Chicken Yakitori with Noodles

(For the whole family)

Serves 4

Ingredients 

3 tbsp mirin
3 tbsp honey
3 tbsp soy sauce
2 tsp rice wine vinegar
1 tsp grated fresh ginger
1 clove garlic, crushed
3 tbsp oilTwitter small
4 chicken thighs, boned and cut into large chunks
125g medium noodles
1 large courgette, sliced into batons
1 large carrot, sliced into batons
2 spring onions, thinly sliced
1 red onion, sliced
75g chestnut mushrooms, sliced
75 ml chicken stock
4 tsp soy sauce
4 tsp sweet chilli sauce

How to Cook

  • Preheat the oven to 200ºC (Fan oven)
  • Measure the mirin, soy sauce, honey, vinegar, ginger and garlic into a small pan. Bring to the boil then reduce by a third, stirring. Leave to cool.
  • Mix the cold marinade with the chicken and marinate for 30 minutes. Season and thread onto 6 skewers. Heat 2 tbsp of oil in a frying pan. Brown the skewers for 2 to 3 minutes on both sides until golden, then place onto a baking sheet. Bake in the oven for 12 to 15 minutes until cooked through.
  • Meanwhile, cook the noodles in boiling salted water according to the packet instructions and drain.
  • Eat the remaining oil in a frying pan or wok. Fry all of the vegetables for 3 to 4 minutes, and then add the noodles, stock, water, chilli sauce, soy and seasoning and heat through. Serve with the kebabs.
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There is still time to take part!

WE WOULD LIKE to invite you to have a dinner with a difference – we have found the perfect excuse to cook curry, it’s called Curry for Change. A small charity called Find Your Feet who fight hunger in Africa and Asia has teamed up with Kingfisher, India’s Number 1 Beer, plus top chefs to run the Curry for Change campaign.

KIngfisher multipack-RED
All you need to do is sign up at www.curryforchange.org.uk to receive your free event pack and Natco spices, cook a curry and invite your friends round to share an evening of good food, asking them to donate what they “IT’S HARD TO IMAGINE THAT 1 IN 8 PEOPLE WILL GO TO BED HUNGRY TONIGHT- HELP US CHANGE THIS, SIGN UP NOW.”

This summer and change lives! FIND YOUR FEET
Find Your Feet enables vulnerable rural families in Asia and Africa to grow enough food so they don’t
go hungry, strengthen their voices so they can speak out against injustice and earn enough money so
they can find their feet. www.fyf.org.uk would normally spend on a takeaway. This will be used to help change the lives of families who suffer from hunger.
Check out the latest recipes and handy hints from Curry for Change ambassadors so you can cook a curry and change lives. Visit www.curryforchange.org.uk/recipes. Many of our favourite chefs are the
ambassadors, one is from the well know Patak family.
Anjali Pathak a talent on her own, has shared some recipes from her new book, Secrets From My Indian Family Kitchen, to encourage readers to host a Curry for Change evening before the end of October 2015.

It’s hard to imagine that one in eight people around the world will go to bed hungry tonight – help us change this and sign up for Curry for Change today. What’s more, When you sign up, go to the drop down menu ‘Where did you hear about Curry for Change’ select – ‘Kingfisher’, you’ll be in for the chance to WIN a case of beer!

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One of Surrey’s most decorated Indian restaurants was celebrating its “biggest achievement to date” after being awarded two coveted AA Rosettes.

Inspectors described India Dining, in Warlingham, as a “classy thoroughbred” that was a world-apart from usual Indian restaurants.

The restaurant, a favourite with local celebrities, was said to possess a “wholly modern approach to both cuisine and décor”, and a “creative, modern and upmarket” menu.

Representatives of the AA, who visited anonymously earlier this month, also commended the restaurant – which overlooks the village green – for its commitment to sustainable and organic produce.

India Dining is now believed to be one of only a three Indian restaurants in the entire county to hold two AA Rosettes and to feature in this year’s AA Guide.

And it is in the 10 per cent of restaurants nationwide that are of a standard “that is worthy of one Rosette and above”.

Owner Asad Khan, the holder of numerous industry accolades, said the AA award was the “crowning glory” of the last 12 years.

“We have been fortunate to win several awards and many major accolades since we first opened our doors in 2003,” he said.

“But it is true to say that winning two AA Rosettes is our biggest achievement to date. We’ve waited a long time to receive the recognition that we deserve, and we are now among the elite of Indian restaurants in the South East.”

Their review, published on the AA website, adds: “The authentic pan-Indian cooking takes an equally creative, modern and upmarket approach, the menus intelligently condensed to allow quality and consistency to shine, while the kitchen is admirably committed to sustainable and organic produce.”

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Kingfisher Beer has made it a mission to try and visit a location near you this summer!

There’s nothing quite like a trip to your local Indian restaurant.  The warm welcome, the captivating aromas and the cool, crisp Kingfisher washing down your favourite curry.   Its deft balance of light bitterness and citrus makes for a perfect partnership with the heat and spice of even the richest curry.  But you don’t have to be in an Indian restaurant to enjoy a refreshing Kingfisher and we intend to prove it this summer.  Between June and September  Kingfisher Beer will be touring the UK with their shiny new Kingfisher Beer Truck.

Anyone who has been lucky enough to visit India will know exactly where we got the inspiration for this vibrant vehicle. From Delhi to Doddapundi the roads are filled with lorries sporting highly intricate, colourful designs. They are hard to miss in India but ours will stand out even more as it travels up the M6.

The Kingfisher Beer Truck will be visiting fifteen food festivals throughout the nation so that consumers can enjoy a pint of India’s No.1 beer in the sunshine (hopefully). The tour kicks off this week with the ‘Taste of London’ in Regent’s Park which brings together London’s most acclaimed restaurants and chefs to present their signature dishes to 60,000 people over 4 days.KIngfisher multipack-RED

Here are some dates for August/September

Foodie Festival, Harrogate, 21-23rd August

Edinburgh Mela, 29th-30th August

Liverpool Food & Drinks Festival, 19-20th September

 

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The British summertime may be dreary, but things are heating up in Essex this June!

In the rural parts of Maldon Essex, The Great Wild Food and Chilli Fair will now be providing the opportunity for people of all ages and backgrounds to come together and appreciate the food of the forest, with a little fire to heat things up. This family friendly weekend event aims to celebrate the varied and plentiful produce of nature’s larder with all food and drink harvested locally.

Walk on the hot side colour

Here at Chaat! Magazine we’re all about the spice, and this show gives the opportunity to try chilli from all over the globe. In attendance will be some of the UK’s top sauce producers and chilli aficionados such as Hot Headz, Chilli Alchemist, Fiery Foods, O.Chilli.D, Grim Reaper foods, Twisted 7, Norfolk Chilli Farm, and the internationally recognised Clifton Chilli Club. It’s not just spicy sauces, once your tongue gets to numb to taste anymore, go check out some of the many delights the festivals three arenas have to offer.

Although consuming as much food as possible might be the goal of the weekend, entertainment is available for when you’re absolutely full of foraged delicacies. On the Saturday they have the Essex Regional Chilli Cook Off (where the winner will receive a place in the UK finals and a cash prize!), a Wild Arena Bushcraft Gathering, where you can learn the survival skills needed to become the next Bear Grylls. There’s no need to worry about the children while all this is going on, they’ll be busy having a great in the Kids Go Wild Zone. This is only a fraction of what this action packed Fair has to offer.

The fairs many attractions include a group of professional foragers and chefs who will offer eager guests a chance to learn exciting new cooking skills, ensuring that you can bring the fun of the fair back to your kitchen. The chefs also use locally grown produce, so attendees can discover how to live from the land, embracing nature whilst creating delicious meals! What could be better?

The large variety of activities and workshops ranges from First Aid and survival class, to cooking lessons, encompassing the ideas of the fair. Many of these classes require advance booking and they have limited spacing, so be quick to get your tickets online, or else you could miss out on all the food, fun and new knowledge.

Go to http://www.wildfoodandchillifair.com/ to find out more and book your tickets for the 27th -28th of June. Why not add a little spice to your life, and learn to be one with nature again?

 

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Our sincere apologies, it has been brought to our attention that the ingredients for this recipe have been printed incorrectly. Please find the revised recipe below.

 

SPLENDA® Sugar Alternative has a great sugar-like taste but a fraction of the calories of sugar per serving. SPLENDA® has teamed up with healthy cooking guru Nadia Sawalha to offer recipes and tips on the small steps you can take to reach your healthy eating goals and kick-start a better, new you. Find out more at www.SPLENDA® .co.uk

Serves: 4

NADIA199Recipe Ingredients

3 large carrots

½ large cucumber

1 shallot, peeled and finely chopped

3 tbsp white wine vinegar

½ tsp. salt

2tbsp Splenda Granulated

3 sprigs fresh mint – leaves only, shredded

2 cloves garlic – peeled and crushed

11/2 tsp. ground cumin

1 lime, zest and juice

1tsp turmeric

1 tbsp sunflower oil

4 chicken breasts – butterflied

 

Method

  1.  Preheat a griddle and keep it hot until ready to use.
  2.  Peel the carrots then use the peeler to shave the carrot in to ribbons. Shave the cucumber, too, but make sure to discard the middle seeds. Place both in to a bowl with the shallot, adding the salt, Splenda Granulated and mint leaves. Stir well and set aside.
  3.  Stir together the garlic, cumin, lime, turmeric and oil and rub over the chicken. Place the chicken carefully on to the griddle, probably 2 at a time and cook for 4-5 minutes on each side. Make sure that you leave the chicken to seal for a few minutes before touching.
  4.  Drain off the vinegar marinade from the carrot then serve the salad with the chicken. All you may need is a handful of punchy salad greens.

 

Tips

– Use tofu instead of chicken for a vegetarian option.

– Roll the lime between the palms of your hands to release as much juice as possible.

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National Curry Week was set up by its founders to really put the nations favourite dish on the map, curry has been loved by so many and the week brings along many local and national activities to raise money for much need charities across the country. This year’s National Curry week has been supported by Hungry House, Sainsbury’s and Kingfisher Beer!ccblogo

For Peter Grove, founder and organiser of the Curry Capital of Britain Awards, a great curry capital is one that revels in pride in community and the city. This is something that he thinks was perfectly showcased by last year’s winners; “Bradford encapsulated the ethos of the competition by including the public, the restaurants, business and even the youth in their bid. As a city they managed to promote a team atmosphere rarely seen before”.  Despite it being a closely run race and between Bradford and their arch-rivals, Glasgow the Scottish city was just pipped to the post, for 2014 who shall be the winner will it be Bradford again or is there a close contender the winner will be announced shortly!

According to Peter this award not only serves to showcase a city where great food is available, but also to help display the importance of the UK’s various ethnic communities and counter, ”the bad media coverage that often appears.” The award also helps the council and local community show their support for their city and their beloved curry houses.

This sense of community is something Peter believes that the awards have actively helped, “The curry industry is very competitive and prior to this competition it was rare to see restaurants working together or councils working on a one to one basis with the restaurants”.

Having travelled the length and breadth of the country Peter has sampled all sorts of curries, and he claims that each has its own special quality “The food at the 6 Michelin starred restaurants is amazing but then again there is nothing quite like a Tandoori House comfort curry.” However despite the varied and wonderful kinds of curry across the country, restaurants cannot simply rest on their laurels. “We now have Mexican, Thai and Latin American giving strong competition for the spicy pound and where once restaurants lead the supermarkets it is now the other way round with a greater diversity of dishes and products.”

We are all waiting to hear who will win Curry Capital of Britain 2014!

Chaat! magazine perfect for Curry Lovers!

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The ‘Godmother’ of Indian Cuisine is returning to the UK this week for the Cheltenham Literary Festival, where she will talk about her vast knowledge of Indian curry recipes.

Regarded by many as a leading authority on Indian food, Madhur Jaffrey’s BBC show made her a household name of the 80s. Interviewed by BBC Radio 4 Food Programme presenter Sheila Dillon, she looks back on her career and how attitudes to ‘foreign food’ have changed over the years – but also forward, to where Indian food could be heading next.

The event is being held at Cheltenham’s stunning Town Hall on Wednesday 8th October at 6.15pm, where the world’s leading authority on curry will launch Curry Easy Vegetarian, her latest book, full of Indian curry recipes.

Tickets are available here: http://www.cheltenhamfestivals.com/literature/whats-on/2014/madhur-jaffrey/

We are very excited to be speaking to Madhur, and her interview will appear alongside some of her exciting new Indian curry recipes in the Winter edition of Chaat! – due out in December.

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Himalaya a new wine on the market!

Lakhtar Singh and John Nakami of Global Wines Direct started researching  a wine that would complement Indian and Nepalese food, they started their search a year or so ago and set their travels to European vineyards to find the just right taste to serve the palettes of UK’s spicy cuisine lovers.

The duo liaised with French and Italian producers but they all seemed very reluctant to develop a wine for the market of spicy cuisine, however there seemed to be silver lining at the end of a glum rainbow, they were contacted by the Enterprise European Network Office at the London Chamber of Commerce regarding an opportunity in Spain in the very famous La Rioja region. Global Wines Direct was chosen as one of the participants of the buying process.  The wine has been developed choosing the perfect grapes to fit the taste the wine needed to be for the market they were aiming at, plus in the past year to meet all the rules and regulations laid from the importing to the UK for the British consumers.

Himalaya wine is very much at the growth stage in the UK, the company has started reaching out to distributors, trade and consumers in a very small way for this first year. The wine has started to trickle into both Indian and Nepalese restaurants around the south of the UK for tasting alongside your spicy meal. Wine to accompany Indian Curry Recipes

Himalaya has two wines on the market at present a red rioja and a white chardonnay with a very crisp branding. If this is a wine that you would like to taste or persuade your local restaurant to introduce on to their menu then you can get in touch with their dedicated team at Tel: 0844 567 5418 www.globalwinesdirect.com

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Perfect for Indian curry recipes the Black Cardamom (Amomum Subulatum) –

Grow your own curry challenge is still on and the black Cardmom seeds for this exotic spice is a definite plant that should be ticked off your list, as a Indian curry recipe ingredient plants4presents.co.uk have provided ours! Black Cardamom comes from an herbaceous perennial that is native to India and Asia. It is a culinary herb that is used in Chinese, Vietnamese and Indian cooking. Vikings are said to have taken the spice to Scandinavia where it is used in baking breads and pastries still to this day. In the Arabic culture, Cardamom is used to flavour coffees and teas. The flavour of Black Cardamom is said to be a dark, smoky flavour with a taste of camphor and mint.

The Cardamom spice is found in the dried seedpods and seeds. The small, brown-black sticky seeds are contained in pods which are collected just before maturity. Keep the Cardamom seed in its seedpods as husked seed and ground seed loses its flavour quickly. Always store it in an airtight container, ready for your next Indian curry recipe.

Order your Chaat! magazine subscription and get your free black cardamom plant now

These rare cardamom plants are the variety that produce the sought after black smoky pods used in cooking. It’s a bit of a challenge to get the pods in this country but they make attractive houseplants in their own right.  For 2014 Plants4presents have these black cardamom  plants in for our readers and are a real collector’s item and looking nice and strong as pictured. They will do best in a warm, not too bright spot indoors and they will grow on from year to year.

How To Grow Cardamom Seeds: Start the cardamom plant indoors in the winter. These herb seeds can be slow to germinate. Amomum subulatum is a clumping evergreen plant. It flowers from late spring through mid-summer. In the wild it is found growing under the shade of trees and in areas where there is plenty of moisture. Protect Cardamom herb plants from cold temperatures and freezing.

Characteristics: The pods are used as a spice, in a similar manner to the green Indian cardamom pods, but with a different flavour. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavour and aroma derive from traditional methods of drying over open flames. Black Cardamom herb was used in Chinese medicine as a medicinal herb. It was said to treat stomach ailments and malaria. Cardamom is rich in vitamins and minerals. The essential oil is used as an antiseptic and local anesthetic.

Culinary uses: Black cardamom is often erroneously described as an inferior substitute for green cardamom by those unfamiliar with the spice; actually, it is just not as well suited for the sweet/hot dishes which typically include cardamom, and that are more commonly prepared outside the plant’s native range. Black cardamom, by contrast, is better for hearty curries, meat stews and similar dishes. Ideal for Indian curry recipes and much more..

 

 

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Our #growyourowncurry challenge for your Indian curry recipes still continues, Plants4presents are eager to get you started and happy to provide your free chilli plant when you subscribe to your food magazine subscription of  Chaat!  A great gift!*
 
We would love to see your garden images growing vegetables, fruit, and herbs, no matter how big or small your veg patch is or even if its just a pot. Share your images with us to share with our followers and show people what is possible.
You may have grown coriander, tomatoes, potatoes or more elaborate ingredients such as aubergines, peppers that some of us struggle to grow our team at Chaat! would love to see what you have put your green fingers to, tell us how easy or difficult the challenge has been and share your wealth of experience with us and our readers. Have you a circle of friends or your own allotment which is thriving from all the nurturing and the brilliant weather we have been having or is the sunny weather been too much for your delicate plants, the most simple of technique shared with others could add so much value to fellow gardeners so get in touch!
One of our Chaat! team is always trying to grow Bengali pumpkins/marrows every year she nurtures the seeds and worships the new seedling, but no real big vegetables ever grow and she’s not sure what she is doing wrong! Someone out there has probably had this problem and faced the challenge and won so tell us about the challenge!
 
Email your images stating
GROWYOUROWNCURRY to: [email protected]
there is a copy of Chaat! up for grabs each month for our favourite image.
 
Remember to tell us your name and town you live in! We will contact you by if you win to send you the a copy of your single issue of Chaat! your food magazine subscription prize
*chilli plant subscription is available until the end of August 2014!
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The Cardiff International Food & Drink Festival returns to Cardiff Bay on the door step of the Duchess of Delhi, with a glorious spread of farmhouse cheese, handmade chocolates, specialist liqueurs and much, much more to tempt the taste buds.  After your walk around the stalls come in to the Duchess of Delhi for a coffee, snack or meal.  The restaurant looks over the festival so enjoy a ring side seat from our comfortable venue.

Come in for a browse and say hello the Chaat! magazine team will be at hand to meet you as well.Cardiff bay food festival 20140225_150340_HDR small 2

Book in advance to organise your time go to our website www.duchessofdelhi.com  or give us a call 029 21153574

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The man behind the bhajis, DON LEAR talks about his easy-peasy curry kits and the importance of family meals.

“When I arrived in England as a young man, I had just £7 in my pocket. I started at the bottom in the motor trade and worked my way up to owning several successful and award-winning East Anglian car dealerships.

I was always a great food lover, so when I stepped down from my businesses, I found I was spending more time developing my love of Indian cooking and often invited all the neighbours round to try out the dishes. Tasty onion bhajis were a favourite with my guests and I soon became known as ‘The Bhaji Man’.

I soon came up with the idea of Bhaji Man mixes – carefully pre-prepared products made from the finest quality, freshest ingredients which take only minutes to prepare. They take the hard work and confusion out of preparing the range of spices and herbs that make these meals taste so authentic.

Last year we launched a chutney range with a Spicy Premium Mango Chutney and was awarded a Gold Star at the Great Taste Awards in 2013. This year we have added Lime & Green Chilli to the range and submitted the new Date & Lime Chutney for 2014 awards.

Behind all this is my mission to once again to encourage young mums & dads to cook from scratch. Making healthy meals and mentoring their children around the kitchen table. In the last few months I read in the Daily mail that only 1 in 6 Families cook from scratch at home and that we order over 3.5 million Indian takeaways a week in the UK, which is just bonkers! There are so many advantages when you’re cooking at home – one is knowing what you are eating.

We must not forget the older couples that can enhance their love for each other cooking for each other yummy dishes and by lighting a candle each time much more! A gentleman customer found this to be true and now cooks Indian meals 3 or 4 times a week for his wife. He now calls it his hobby!

I am championing local food producers with my products by encouraging the public to shop for the extra ingredients they need at local shops – small independent village and market town butchers, local greengrocers, farm shops and delicatessens, which offer high quality meats and vegetables and serve and support local communities. By buying local, we will not only improve the quality of the food we eat, but we can all do our bit to help save our countryside and give the local economy a boost.

Visit the BhajiMan website to see more about the product range – http://recipeinabox.bhajiman.co.uk/

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What do you get the person who loves curry? The UK’s only magazine for lovers of spice, of course!

Along with your chilli plant (worth £19!), you’ll receive our exciting Summer issue featuring:

  • Part 2 of our ‘How to grow your own curry’ feature – With a large section on growing your own curry ingredients from top experts
  • 27 fantastic recipes ranging from flavoursome nibbles to impressive desserts that will make you feel like a culinary genius in the kitchen.
  • A  spotlight on summery spicy twists on barbecuing season.
  • As always, there’s plenty of inspiration from the UK’s top restaurants and chefs, and travel diaries that will whisk you off to exotic destinations.
  •  Don’t miss our regular column with Bill Oddie and features from Mridula Baljekar, Alan Coxon and Cyrus Todiwala, as well as an interview with Nina Wadia and Anjum Anand.
  • We also need YOU to vote for your favourite curry for the country’s only Top of the Poppadoms poll.

To subscribe and claim your free chilli plant while stocks last go straight to the subscription page now!

http://subscribe.chaatmagazine.co.uk/free-chilli-plant-worth-ps19-with-every-6-issue-chaat-magazine-subscription.html

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We’re very excited to be heading over to the BBC Good Food Summer show tomorrow, ready for the start of a brilliant four days. The show is guaranteed to be fantastic, full of fab food and drink products, amazing cookery demonstrations and the launch of the brand new issue of Chaat! – Summer 2014!

This biggest ever issue of the magazine won’t be available in the shops until next week, so if you’re joining us at the BBC Good Food Show at the NEC in Birmingham, you can be one of the first to get your copy!

Highlights of Issue 18 include:

  • Part 2 of our ‘How to grow your own curry’ feature – With a large section on growing your own curry ingredients from top experts
  • 27 fantastic recipes ranging from flavoursome nibbles to impressive desserts that will make you feel like a culinary genius in the kitchen.
  • A  spotlight on summery spicy twists on barbecuing season.
  • As always, there’s plenty of inspiration from the UK’s top restaurants and chefs, and travel diaries that will whisk you off to exotic destinations.
  •  Don’t miss our regular column with Bill Oddie and features from Mridula Baljekar, Alan Coxon and Cyrus Todiwala, as well as an interview with Nina Wadia and Anjum Anand.
  • We also need YOU to vote for your favourite curry for the country’s only Top of the Poppadoms poll.

We’re offering some great goody bags with the magazine, as well as some super subscription offers – either a hamper, bursting with amazing spicy products, or a Chilli Plant from our partner Plants4Presents.

Don’t worry if you can’t make it to the show this year, we’re offering the Chilli Plants online too, while stocks last so head over to the subscription page to claim yours and subscribe now.

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Get growing with us and receive a free cardamom plant when you subscribe to Chaat! for just £19.50!

Chaat! has partnered with the wonderful Plants4Presents for this fantastic gift to go along with your curry magazine subscription, which goes alongside our ‘Grow Your Own Curry’ Challenge.

Along with a 6 issue subscription to the nation’s ONLY spicy food magazine, you will also receive your very own cardamom plant worth £25, grown and lovingly nurtured by Plants4Presents!

Each issue promises 15-20 outstanding recipes all with a wide range of flavours and styles. Tied in with tantalising travel features linked with exotic dishes, and top tips from celebrities and chefs; Chaat! Magazine is a delightful read for those who love a bit of spice!

Click Here

Subscribe.chaatmagazine.co.uk

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Send us your suggestion(s) and you could WIN a Ferns curry paste!

It’s Britain’s original top ten countdown of best loved curries. Now, in 2014… we’d like YOU to tell us what dishes YOU would like to see in our TOP OF THE POPPADOMS poll!

Three years ago, when we first launched the magazine, we asked our partner restaurants which dishes they thought should be on our very own curry poll. Since that time, our wonderful Chaat! readers have voted for their favourites from our ‘Top 10’ list, Jalfrezi has dominated the top spot, battling against some of the classic British favourites including Balti, Rogan Josh and Chicken Tikka Masala.

Three years on, there are lots of new restaurants out there, and people are favouring a much wider variety of dishes! Thanks to a rise in the amount of spice lovers, Indian food is more popular than ever before.

 This is how the chart looked at the beginning of the year:

 

1. Chicken Tikka Masala

2. Madras

3. Korma

4. Vindaloo

5.  Balti

6.  Jalfrezi

7.  Rogan Josh

8. Dhansak

9. Butter Chicken

10.  Dopiaza

 

 

We’d like YOU to tell us what dishes YOU’D like to see in our Top of the Poppadoms poll.

 There are 4 ways to get in touch:

 Closing date is 30th April 2014 – Good Luck! (Please see T&Cs)

Ferns: The official sponsor of Top of the Poppadoms. Authentic curry pastes made in India since 1937. Each Ferns’ product is crafted into a delicious paste, enabling anyone to cook a fragrant, spice-infused Indian dish with ease and speed.

For more information, visit www.fernsofindia.co.uk

 

 

Terms and Conditions: Open to entrants with a UK postal address only. Delivery of competition prizes may take up to 30 days.

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What do you get the person who loves curry? Britain’s only spicy food magazine of course!

The new March issue is packed with seventeen delicious spicy recipes and mouth-watering photography that will inspire you to get cooking. The Hairy Bikers share some unusual world food traditions alongside recipes from their exciting new cookbook, The Hairy Bikers’ Asian Adventure, and author Mridula Baljekar gives her simple step-by-step instructions on cooking with exotic vegetables.

Chaat! has launched its own #getgrowing campaign to encourage everyone to grow their own curry. Inside, you’ll find growing tips for top gardeners and healthy recipes, so you can make super fresh meals at home. You’ll also find some great advice from cooks Shelina Permalloo, Dhruv Baker, Monica Galetti, Jack Monroe and Valentine Warner about what it means to ‘eat well.’

This issue investigates the influence spice have on various health conditions. Could turmeric ‘cure’ diabetes?


Don’t miss the regular columns with Bill Oddie and traveller James Ketchell, too!

Issue 17 of Chaat! Magazine is out now in WHSmith stores.

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“Anyone can cook!” according to fictional chef Gusteau in the loveable film Ratatouille. The film does of course have its flaws; rats can’t cook, and “the rat is the chef!” probably wouldn’t be anyone’s first logical conclusion, but who knew Disney and Pixar would tap into a potential UK food trend? Eatro, described as an ‘online marketplace for homemade food,’ supports a Hungryhouse-like service where you’re handed the apron and have the opportunity to become a takeaway chef.

Enforcing the idea that homemade food is unbeatable, Eatro wants to get people cooking their own signature dishes to be sold to hungry locals online.

So how does it work?

After creating your menu, Eatro allows you to choose a collection timeframe and enter the number of dishes you plan to make. A handy tool that ensures you won’t be inundated with requests. Local takeaway diners will choose what dish they would like online, and then collect from your home.

There seems to be a number of benefits to a home-takeaway service, especially in a time of recession when small businesses are struggling. Budding entrepreneurs can start an inexpensive micro business at home to practice and promote their culinary skills. It also inspires a sense of community which many areas lack, as HomeChefs will get to know the people who live in their area and share a passion for the same foods.

The only concern with this concept was that food hygiene standards may not be as high as that of established restaurants. Eatro does assure, however, that all new HomeChefs are interviewed and monitored with kitchen inspections to ensure food is of the highest possible standard.

If this does catch on, it’ll inspire people to get experimenting and cooking good food home, which is definitely something that should be advocated.

“Not everyone can become a great artist, but a great artist can come from anywhere.”
-Anton Ego, Ratatouille

To learn more, visit eatro.com

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Happy New Year! – Receive two Home Colours kitchen items valued at £20.00 when you subscribe to Chaat!

For the 6 issue subscription £19.50 Plus the Home Colours items £20.00 Plus P & P all for £26.50.

Order now while stocks last www.chaatmagazine.co.uk/Shop/

HomeColours.com is an independent retailer devoted to coloured themed homewares and interior accessories. Their passion is colour and they hope to inspire their customers with imaginative, innovative, colourful designs. They source their products from around the globe seeking those that are contemporary, creative and colourful and only select the very best.
These sleek and bold bowls simplify the cooking preparation process, with creases that will assist you in pouring and silicone feet to stop any sliding. Suitable for mixing, serving and storing. Bowls come in a variety of colours.
Best-selling brand Rosti-Mepal is Europe’s leading designer and manufacturer of quality melamine products designed for the preparation, storage and serving of food. From the classic Margrethe mixing bowl first launched in 1954, to the latest introductions including the acclaimed Kore bread bin and Optima spoons and utensils, all items are available in a range of classic and contemporary colours to suit all tastes. These beautifully designed spoons are lightweight, heat-resistant and look great in the utensils pot.

 

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