#Diwali2017 Pineapple Ladoo Recipe

Diwali is a time for sharing with friends and family. #HappyDiwali These Pineapple Laddoo’s are the perfect sweet treat for Diwali. I use canned pineapple rather than fresh as it’s a simple yet convenient ingredient which is bursting with fruity flavour. Easy recipe!   Ingredients   1 x 415g can Del Monte Pineapple Chunks in […]

Chaat Magazine
0 Comment
Oct 16, 2017
Read more

#NationalCurryWeek Pea Chicken Tikka Masala

Make #NationalCurryWeek a! Use all those harvest vegetables now! Ingredients 4 chicken breasts, skinless and boneless 2 tbsp natural yoghurt 4 tbsp tandoori paste 3 tbsp vegetable oil 1 cinnamon stick 6 cardamom pods 1 large onion, peeled and finely chopped 3cm piece of ginger, peeled and grated 2 garlic cloves, peeled and crushed 1 […]

Chaat Magazine
0 Comment
Oct 09, 2017
Read more

GREAT BRITISH PEA WEEK IS BACK! The UK’s annual celebration of the British pea harvesting season will take  place from 10 – 16th July -Mild Pea and Sweet Potato Curry

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 […]

Chaat Magazine
0 Comment
Jul 11, 2017
Read more

Bunny chow #StreetFood South African Curry

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 […]

Chaat Magazine
0 Comment
May 22, 2017
Read more

GROW YOUR OWN CURRY SEASON TWO

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 […]

Chaat Magazine
0 Comment
Apr 24, 2017
Read more

Celebrate #Pakistani Cuisine with Shehzad Hussain a perfect #recipe for #Easter

Further recipes and interview in Chaat! issue 28 NEHARI LAMB NEHARI Regarded as the national dish of Pakistan, nehari is known for its piquancy and texture. The name has its origins in Arabic and means ‘day’ or ‘morning’ and it was typically served to kings and nobility around sunrise, after the Muslim early morning Fajr […]

Chaat Magazine
0 Comment
Apr 14, 2017
Read more

Slow Cooked Cumin and Coriander Spiced Vegetables with Pearl Barley

This rich and flavoursome veggie stew is a great way to experiment with your rice cooker, demonstrating that this must-have kitchen gadget can do more than serve up bowls of fluffy basmati. Autumnal veg and piquant spices create a wonderful, and surprisingly light, stew full of delicious flavours and delightful textures. Vegetarian and vegan friendly, […]

Chaat Magazine
0 Comment
Apr 10, 2017
Read more

Gunpowder chicken #fireworks

Enjoy the traditional British celebration with an Oriental twist this November and treat your taste-buds to a gunpowder of flavours. Chinese cuisine has always been an all-time favourite in the UK, but why should the treats stop at a Saturday night takeaway? With this in mind, Wing Yip has created two exclusive recipes bursting with […]

Chaat Magazine
0 Comment
Nov 01, 2016
Read more

Spooky #Sushi #Halloween Coffins From Yutaka  

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 […]

Chaat Magazine
0 Comment
Oct 24, 2016
Read more

TEA-RIFFIC! #Win a taste of the entire Chai Xpress range!

Chai Xpress – The home of the herbal tea! 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 […]

Chaat Magazine
0 Comment
Jun 21, 2016
Read more

New Gin Map of #Scotland launched for World Gin Day

For all the #Gin Lovers for #Scotland and afar The map includes nine Scottish gins created in the last year with two, McQueen and Persie, launching just last week. The map is a celebration of Scottish gin which has rocketed in popularity in recent years, threatening to overtake whisky as Scotland’s national drink. Gin Map […]

Chaat Magazine
0 Comment
Jun 10, 2016
Read more

Turkey Curry

This delicious mild sauce is a great base which can be added to leftover cooked poultry, meat or vegetables. Recipe serves: 10 | Preparation Time: 40 min| Cooking Time: 45 min Ingredients 25g plain flour 2 Knorr Chicken Stock Pots 25g unsalted butter ½ a large pineapple, peeled and chopped into chunks (including core) 2 […]

Chaat Magazine
0 Comment
Dec 23, 2015
Read more

 Homemade Mince Pies

  Homemade mincemeat is absolutely delicious and this version is very quick and simple to make. The mincemeat and pastry recipe can also be used to make a large tart, which works very well as a Christmas dessert served with ginger ice cream or brandy flavoured crème anglaise. More recipes like this in the latest […]

Chaat Magazine
0 Comment
Dec 23, 2015
Read more

Santa’s Spicy Drink

Santa’s Christmas Treat Ingredients 50ml Tamova Vodka 100ml tomato juice 100ml the pantry lemon juice Pinch of cracked black pepper 185g 2 dash fiesta peri peri 1 dash the pantry lime juice 1 dash bramwells horseradish sauce Methodology 1. Add all ingredients to a mixing jug and stir over ice until cold 2. Take a […]

Chaat Magazine
0 Comment
Dec 23, 2015
Read more

Win tickets to see Bend It Like Beckham the Musical!

Bend It Like Beckham the musical where the heroine has to decide which to follow between her passion for playing football or how to learn to cook dhal and aloo gobi! Bend It Like Beckham The Musical is a fantastically feel-good new modern British musical. A celebratory fusion of culture, music, emotions and fun, bursting […]

Chaat Magazine
0 Comment
Nov 17, 2015
Read more

Kheer a sweet offering for Diwali

Kheer Creamy rice pudding delicately flavoured with cardamom and nuts, a must during festivals. Ingredients: 1 cup of Kohinoor Platinum Basmati Rice (available at Asda, Morrisons & Sainsbury’s) soaked in plenty of water for 30 minutes then washed and drained, 10 cups of milk, 5 green crushed cardamoms, 1/2 cup of raisins soaked in water […]

Chaat Magazine
0 Comment
Nov 11, 2015
Read more

A Recipe for Diwali Celebrations 2015

Zurbian Saudi rice cooked with lamb and garnished with fried nuts. Ingredients: 500g of Kohinoor Platinum Basmati Rice (available at Sainsbury’s, Asda and Morrisons), washed and well drained, 1kg lamb pieces (if vegetarian replace with Chickpeas), 2000ml of water, 2 cubes of chicken stock (or vegetable stock), 2 tbsp ghee, 3 medium finely chopped onions, […]

Chaat Magazine
0 Comment
Nov 11, 2015
Read more

Pumpkin soup for Halloween evening!

Lets not waist any of those unused pumpkins this year! Great with some fresh naan bread! Pumpkin Soup 2 tbsp butter ½ tsp dried thyme 1 onion, finely chopped 1 cup EASIYO yogurt 750g pumpkin, peeled and cubed salt and pepper to taste ¼ cup dry sherry 4 cups chicken stock ground nutmeg to taste […]

Chaat Magazine
0 Comment
Oct 31, 2015
Read more

Celebrate 18th National Curry Week with East End Foods

TO KICK OFF THE  18TH NATIONAL CURRY WEEK WE HAVE A RECIPE FROM EAST END FOODS, LAMB ROGANJOSH IS A FAVOURITE ORDER IN RESTAURANTS ACROSS THE UK! tHIS DISH CAN ONLY ADD TO THE CELEBRATIONS THIS WEEK! INGREDIENTS  500g lamb shoulder 250g sliced onions 200g tomatoes 6 East End garlic cloves, crushed 6″ piece of ginger 2 tsps […]

Chaat Magazine
0 Comment
Oct 12, 2015
Read more

Sticky Barbecue Chicken Wings

A recipe perfect for the summer! There is nothing like getting your fingers (and face!) dirty whilst eating sweet, sticky and spicy chicken wings. These fruity versions are so delicious, you might want to cook extra. Serves 2  Like the recipe more of these in Chaat! every issue subscribe now 400g chicken wings, I like […]

Chaat Magazine
0 Comment
Jul 31, 2015
Read more

Our July Hamper is what we are offering at the JustVShow

The Chaat! Team will have lots of great show offers at stall V27 to include our hamper giveaway to subscribers supported by Fullers Brewery with bottles of Bengal Lancer Taste of India Foods The Real Basmati Company The Berry Company Lovemore Foods Come along and say hello to get your free ticket follow the link […]

Chaat Magazine
0 Comment
Jul 02, 2015
Read more

Mother’s Day!

Mother’s Day is just around the corner and we have a great gift suggestion! A Cardamom Plant provided by plants4presents delivered straight to you mother’s door! Order Your Gift Now Click

Chaat Magazine
0 Comment
Mar 02, 2015
Read more

Heart-Melting Makhani Curry

Heart-Melting Makhani Curry Still in the Valentine’s mood then try this saucy spicy number from Our Little Secret… Preparation Time: 5 mins Cooking Time: 15 mins Serves: 2 More recipes like this in Chaat! Subscribe Now Ingredients: 1 teaspoon sunflower oil 1 thickly sliced small onion 1/2 de-seeded and chopped green pepper Our Little Secret […]

Chaat Magazine
0 Comment
Feb 16, 2015
Read more

THE FLAVOURS AND ESSENCE OF PAKISTANI FOOD

Something for the weekend ahead. A cuisine in its own right, food writer Sumayya Jamil explores Pakistan’s rich culinary history. CHICKEN YAKHNI PULLAO This is a rice dish that was always cooked on Sundays in my home. It’s warm, comforting and a complete meal on its own. The whole garam masala is added to the […]

Chaat Magazine
0 Comment
Jan 29, 2015
Read more

Healthy Eating Issue of Chaat! Out Now!

Our Winter issue is here! We’re celebrating this season with plenty of warming ways to eat healthy food! Alongside the classic features that subscribers love, such as Spice Rack and Top of the Poppadoms; we’ve got advice on celebrating Chinese New Year from cooking legend, Ken Hom; and spoken to the godmother of Indian Cuisine, […]

Chaat Magazine
0 Comment
Jan 07, 2015
Read more

Wishing you a wonderful spice filled 2015!

We hope you had a wonderful Christmas and great New Year celebrations. The Chaat! team are gearing up for our first issue of 2015, working hard to find the best spicy recipes from around the globe, and gathering together the latest from the world of spice. HAPPY NEW YEAR EVERYONE! Don’t forget to like us on […]

Chaat Magazine
0 Comment
Jan 01, 2015
Read more

Celebrate National Curry Week with Anjum Anand

Celebrate National Curry with a  week Malabar Prawn Biryani   Serves 4-5, can be doubled   500g large prawns, shelled and deveined and washed ½ tsp. freshly ground black pepper Salt to taste 20g butter ½ lemon   For the sauce   2 tbs. vegetable oil plus 2 rounded tbs. ghee or butter 3 small […]

Chaat Magazine
0 Comment
Oct 15, 2014
Read more

Britain and Curry: A Love Story – Part 2

Yesterday’s blog told the wonderful story of how the curry traversed the oceans with the East India Trading Co.; reaching our shores, our kitchens, and our hearts. Today we’ll be continuing that story, talking about how we’ve learned to embrace the heat in our curries, and how we’re going back to the roots of Indian […]

Chaat Magazine
0 Comment
Oct 15, 2014
Read more

Celebrate National Curry Week With Kohinoor Delicious Zurbian Recipe

Celebrate National Curry Week Zurbian Saudi rice cooked with lamb and garnished with fried nuts.Ingredients: 500g of Kohinoor Platinum Basmati Rice (available at Sainsbury’s, Asda & Morrisons), washed and well drained, 1kg lamb pieces (if vegetarian replace with Chickpeas), 2000ml of water, 2 cubes of chicken stock (or vegetable stock), 2 tbsp ghee, 3 medium finely […]

Chaat Magazine
0 Comment
Oct 14, 2014
Read more

Britain and Curry: A Love Story – Part 1

In honour of National Curry Week our blog is going to be all things curry! Yes, we know, we’re always all things curry because we love curry, but even more so this week! Today we’re going to take a brief historical tour of the UK’s curry obsession. It’s sure to be a VERY brief historical […]

Chaat Magazine
0 Comment
Oct 14, 2014
Read more

A whole week of curry madness!

It’s National Curry Week! Which is essentially like Christmas here at Chaat! Magazine. We’re continuously supporting the spicy food industry in the UK, and we are always excited when National Curry Week comes around for the rest of the UK to jump on board the bandwagon.  Of course, using the publicity to raise money for charity is a […]

Chaat Magazine
0 Comment
Oct 13, 2014
Read more

Himalaya A New Wine

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 […]

Chaat Magazine
0 Comment
Sep 19, 2014
Read more

Coriander: The icing on the curry!

The fresh fragrant leafy coriander we all know so well in Britain on our Balti dishes as a tale to tell! The variety we see mostly in Britain is Coriandrum Sativum sometimes called Chinese parsley was said to be introduced to Northern Europe by the Romans and Cilantro which is less popular. The Romans don’t […]

Chaat Magazine
0 Comment
Jul 02, 2014
Read more

CAN YOUR KITCHEN MAKE YOU CASH?

Six Simple Steps to Feng Shui Your Kitchen Feng Shui is the ancient Chinese practice of arranging objects and furniture in a certain way in compliance with the flow of healthy energy called chi, resulting in a balance of ying and yang and ultimately leading to harmonious surroundings. Feng (meaning wind) and shui (meaning water) […]

Chaat Magazine
0 Comment
Jul 02, 2014
Read more

Recipe: Homestyle Lamb Biryani

Lamb Biryani, Homestyle serves 2 INGREDIENTS 400g Lamb diced 400g Basmati Rice, washed and drained 2 Onions chopped finely 2 Gloves Garlic crushed Small piece of Ginger crushed 3-4 bay leaves 2-3 cinnamon sticks 1-2 Star aniseed 1 Tb spn salt 2-3 Tb spn of vegetable ghee ½ t spn haldi powder 1 Tb spn […]

Chaat Magazine
0 Comment
Jun 30, 2014
Read more

FRESH ISN’T BEST…IT’S EVERYTHING!

If you’re looking for fresh authentic Indian foods, look to new kid on the block, Zingh Foods! Their ethos is to capture the taste, freshness and authenticity of real Indian food in their high-quality product range. Zingh’s products are created using only the finest ingredients, authentic and exact preparation methods, expertly blended spices, and they […]

Chaat Magazine
0 Comment
Jun 26, 2014
Read more

RECIPE: Elderflower Mockito

Summertime cocktails are at the forefront of our minds at this time of year. We think this super refreshing non-alcoholic twistt on a classic mojito is the perfect accompaniment to spicy food. In fact, we’re yet to find a dish that it doesn’t compliment! INGREDIENTS 50ml Elderflower cordial (there are many varieties available in most […]

Chaat Magazine
0 Comment
Jun 16, 2014
Read more

Beauty’in-side and out!

We’ve been keeping up our energy levels at the BBC Good Food Show with these fabulous ‘beautybars’ from beauty’in. beautybar is a healthy snack with added beauty benefits, containing hydrolyzed collagen, golden linseed and organic cereals, whilst being enriched with vitamins and sweetened with honey. They are extremely low in calories and contain no preservatives, artificial colourings, […]

Chaat Magazine
0 Comment
Jun 15, 2014
Read more

Sensational popcorn!

WALKERS INTRODUCES SENSATIONS POPCORN A pinch of sweet with a dash of salt inspires three new flavour fusions Famous for its delicious, aromatic crisps, the popular Walkers Sensations brand is giving a new meaning to the ‘sweevory’ trend with the introduction of its new fusion inspired Sensations Popcorn.  Renowned for its irresistible flavours, this new […]

Chaat Magazine
0 Comment
Jun 13, 2014
Read more

Spiced Tea

Here at Chaat! magazine we like nothing better than to unwind with a relaxing cup of chai tea after a busy day at the office, and we are absolutely in love with the Chai Tea Xpress range! The range boasts nine different flavours, retailing in at £2.50. Our Editor’s personal favourite is the Red Bush […]

Chaat Magazine
0 Comment
Jun 12, 2014
Read more

Veg Out This Summer Join Our Grow Your Own Curry Challenge!

Summer will be here soon and hopefully we all will find the perfect opportunity to relax outdoors with your nearest and dearest. One great way to enjoy some family time is to get the kids involved in growing food with you. Even toddlers will relish watering plants and delving around in a tub to pull up baby new potatoes, while older kids […]

Chaat Magazine
0 Comment
May 13, 2014
Read more

WIN! TICKETS FOR TOP FOODIE FESTIVALS

FOODIES FESTIVALS IS giving away 10 pairs of tickets to your nearest chilli festival. Each festival’s Chilli Food Market will include local chilli growers and exhibitors and host some exciting chilli-eating competitions every day. It’s situated next to the BBQ arena where visitors can improve their summer BBQ recipes, watch demonstrations and take part in BBQ challenges, meat-eating competitions and even learn how to […]

Chaat Magazine
0 Comment
Apr 08, 2014
Read more

SUBSCRIBE TO CHAAT! MAGAZINE ONLINE

SUBSCRIBE TO CHAAT! MAGAZINE ONLINE Chaat! Magazine is proud to announce our very own subscription website. The website is fully loaded with features such as PREVIEW the mag before you BUY! You can subscribe to Chaat! Magazine online for 1 issue or indulge in an annual subscription at a few clicks of a button. Payments […]

Chaat Magazine
0 Comment
Jul 30, 2013
Read more

Fusion Food

Tikka, tikka, tikka… Boom! On March 24, just as this issue was beginning to develop, our news desk sprang to life as researchers in the US announced that turmeric could detect explosives. We’ve always known spices had a lot to give, but this takes our cherished ingredient to a whole new level. We called up Chaat’s science expert Mark Frary to find out […]

Chaat Magazine
0 Comment
Jun 16, 2012
Read more

Basmati for the World!

Two days, 35 food journalists from across the world, 15 top international chefs and some of India’s most high pro le government o cials… The rice industry has never seen such a high pro leevent as the inaugural Basmati for the World conference. Naturally Chaat was there to sample every morsel of it. From extensive discussions on just how much Basmati rice is […]

Chaat Magazine
0 Comment
Jun 16, 2012
Read more

Hot Topic! Two hospitalised in curry eating competition..

The biggest news in spice world this month has without doubt been the hottest curry competition in Edinburgh’s Kismot restaurant in which two contestants were hospitalized. “Yes, the world has been calling us about it,” admits Kismot owner Abdul Ali. But not in outrage, most callers have wanted to try it themselves! “We were worried […]

Chaat Magazine
0 Comment
Jan 11, 2011
Read more