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Arun Kapil has his own spice blend range – Green Saffron – and now his new book Fresh Spice. His love of spices jumps out of the pages as you browse through. A great gift for the season with lots of recipes using both winter and summer produce. With heaps of personal twists on traditional recipes such as a Lamb Biryani Ka Kesar (with saffron), cauliflower cheese with spiced mornay sauce; there is plenty to entice you with.

We have copies of Arun’s new book Fresh Spice up for grabs; if you would like to enter the competition this is how you can! Three ways.

EMAIL: Send your details to competition @britishcurryclub.co.uk with “ARUN” in the subject line
FACEBOOK: ‘Like’ our page and share our competition post
TWITTER: Re-tweet our competition post and follow us
CLOSING DATE: 30th JULY 2015

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Mother’s Day – Celebrating the memories of our Mother’s

Ten year old Fazila who was born in England and being only once to Bangaldesh tells us about her mother’s speciality.

Now there’s another reason to look forward to the weekend because of ‘Mothers Special (saag prawn).’ The whole family loves it; all the flavours and spices make our mouth water. Nothing gets us faster to the dining table then this famous dish. I like the Saag Prawn dish because of the delicious flavour the spinach has, and the succulent taste of the prawns. It’s the same with my sisters, and my father who loves everything about the way that my mother prepares it. He says that she has a special touch.

During our short visit to Bangladesh we watched from the banks how fishermen catch fresh prawns and a cocktail of fish, which my grandmother brought for us and my aunties cooked that day for dinner.

It combines the versatility of prawns and the healthiness of spinach. It’s also quick and easy to make. We hope you try out this dish and enjoy it as much as we do!

chaat-magazine-issue-20-2

A loved spicy recipe

The requirements for this dish are:

4 large garlic cloves (crushed),

2 small onions,

1 tbsp of cooking oil,

2 bunches of spinach,

6 green chillies,

1 kilogram of frozen peeled prawns,

2 tsp of salt,

1 tsp of turmeric,

1 tsp of powdered zeera,

2 tsp of chilli powder,

2 tsp of curry powder

1 small tomato.

Heat cooking oil in a medium saucepan or wok.

  1. When the oil is hot add crushed garlic, when the has browned.
  2. Add the sliced onions.
  3. Immediately add the salt, tumeric and zeera stir into the onions, until the onions are soft, on a medium heat.
  4. Then add chilli powder and curry powder stir into the onions.
  5. Continue stirring the onions and spices for five minutes on a medium heat.
  6. Now add the prawns to the mixture and stir
  7. Add the chopped tomato.
  8. Stir in the sliced green chillies
  9. Add 1/2 a cup of water, cover saucepan and cook for seven minutes on a medium heat.
  10. Uncover the saucepan then add spinach (remember to wash the spinach and cut down into small slices or you can buy the ready to use fresh spinach from a local supermarket 2packets are recommended) cook for five minutes until the sauce has thickened.
  11. My mother’s special saag prawn has now cooked, turn the heat off and serve with white rice.
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MAA’S KITCHEN perfect for Mother’s Day!

A mouth-watering, spicy-sweet mango curry from Kerala, a Mother’s day recipe!

When the mango season starts in April, Mrs Sundari Vinay’s phone doesn’t stop ringing. Her family and friends are all asking when she’s going to cook her special mango curry. “There’s a long waiting list,” she laughs. And no wonder. Over the years Sundari, who lives in South India, has perfected the art of this mouth-watering sweet and sour dish.

Fortunately, fans of Sundari’s Keralan speciality don’t have long to wait – April is the Keralan New Year and the celebrations are usually the first outing for her prized creation. “We have a traditional feast at home and all the food is served on banana leaves on the floor. The mango curry is the centrepiece – it’s a real delicacy.”

Sundari learnt this dish from her mother, and remembers eating it as a child in her grandparents’ house in Kerala. “We never had to go out to buy the fruits from a shop,” she says. “There were so many mango trees in the back yard.”

The curry has all the basic ingredients of Keralan cuisine – mustard, fenugreek and cumin seeds along with the ubiquitous
coconut. It’s best with rice and, if you have time, a dry dish, too. Sundari insists that when cooking the curry you should always include the stone and its surrounding pulp; she says this is  where the strongest flavour of the mango lies. So don’t be afraid to eat

More recipes like this get your copy of Chaat! now. Order Now!

INGREDIENTS
3 large ripe mangoes (out of season tin mango’s will need to be used but can be a little sweet)
¼ fresh coconut, with the flesh broken
into chunks
½tsp whole cumin seeds
500g curd (if not available, use 500g
natural yogurt)
Salt to taste
¼tsp turmeric
1tbsp sugar (or add more to taste)
2tsp red chilli powder
2tsp cooking oil
½tsp fenugreek seeds
½tsp black mustard seeds
3 dry red chillies cut into half
10 -12 curry leaves, fresh if available

chaat-magazine-issue-20-2

Serves: 4
Preparation and cooking time: 1 hour
METHOD

  • Wash the mangoes, then massage them until you feel the flesh inside become soft. Peel. Squeeze the mangoes over a deep pan until most of the flesh and juice has come away. Add the stones to the pan. Using a knife, scrape any remaining flesh from the skin.
  • Put the coconut and the cumin seeds into a food processor. Grind for half a minute, then add enough water to make a paste. Grind again for half a minute. Set aside.
  • Put the curd or yogurt into a clean blender. Blend for 15 seconds. Add salt to taste. Set aside.
  • Add the turmeric, salt, sugar and chilli to the mango pulp and stir through. Cook for 10 minutes on a low heat, stirring continuously. Add the coconut paste. Increase the heat and bring the mixture to a boil, then reduce to a low heat. Add the blended curd or yogurt. Stir on a very low heat for three minutes, taking care not to let the mixture boil. Remove from the heat.
  •  In a separate shallow frying pan, heat the cooking oil on a high heat. Reduce to a medium heat and add the fenugreek seeds. When they start to crackle and turn golden brown, add the mustard seeds. When these start to crackle, add red chillies and stir until they become dark brown. Add curry leaves and stir until they turn dark green. Remove the mixture from the heat, setting aside a small portion. Add the large portion to the curry, mixing it through. Use the small

Words & Pictures: Gargi Shastri & Martin Philp

 

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Love is in the air… And so are the essential fragrant spiced aromas of your curry! Valentine’s day is near!

Khodai Gosht Masala

A classic Mughlai dish that’s rather popular at Indian weddings… If you’re thinking of popping the question this Valentine’s then this is more than appropriate. It’s very sweet and mild, too. The spice mix can be either basic curry powder or a more complex masala mix from our recipe section on www.britishcurryclub.co.uk

INGREDIENTS
4 tbsp oil
1 tbsp coriander seeds
1 onion, finely sliced
3 cloves of garlic, finely sliced
300g meat of your choice
1 tbsp curry powder/masala powder
½ green pepper, finely sliced
2 tbsp condensed milk
METHOD
 Heat the oil and fry the coriander seeds making sure not to burn them. Add the garlic and onion and cook until lightly browned.
 Add the meat and cook for five minutes until adding the peppers and cooking for a further five minutes.
 Add the spice mix and cook for a further five minutes.
 Add the condensed milk, stir well and cook for a final five minutes before serving with rice and a fresh coriander garnish.

For more aromatic recipes subscribe to Chaat! Now

Khodia Gosht Masala recipe bychaat-magazine-issue-20-2
GOLDEN CURRY
19 Hampton Court Parade, Hampton Court, East Molesey, Surrey KT8 9HB
T: 0208 979 4358

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chaat-magazine-issue-20-2Chaat!’’s top ten aphrodisiac
fun foods will steam up more
than your kitchen windows
this this season. If you are
thinking about wooing a
special person, sneak some
of the following into your
breakfast, lunch or evening
meal!

The food of love! To subscribe to Chaat! Click Here

CHILLIES ♥♥♥♥♥
Hot chillies release endorphins which increase
blood circulation and stimulate nerve endings,
so you’ll be sensitised as well as a little flushed.
A vital ingredient to ensure you’re both burning
with desire!

CHOCOLATE ♥♥♥♥♥
Chocolate has been said to contain chemicals
that provoke feelings of happiness and
euphoria, and its traces of tryptophan help
to nudge the brain into arousal. Perfect for
melting and dipping to get you into a state of
sweet, sticky ecstasy!
BANANAS ♥♥♥♥
This fruit is bursting with potassium which
aids in strengthening muscles to enhance
contractions. Don’t worry; we’re not so
immature that we’d mention its phallic shape
OYSTERS ♥♥♥♥
Slurping this shellfish has been linked to an
increased sex drive due to its high levels of zinc
RED WINE ♥♥♥♥
This remover of inhibitions contains
antioxidants that improve blood circulation.
Keep that red stuff flowing!
CARDAMOM ♥♥♥
Originating from India, this little pod is often
used as a medicine for sexual health. An
addition to a recipe that’s sure to spice up your
evening…
SALMON ♥♥♥
With all its omega-3 acids, salmon will keep the
level of sexual hormones high.
VANILLA ♥♥♥
Vanilla has an alluring scent which acts as
an instant aphrodisiac. Enjoy it in a delicious
dessert or a hot and steamy drink.
FIGS ♥♥♥
Quite literally the ‘fruit of your loins’; this sexual
stimulant was dubbed as a sacred fruit by the
Greeks for their love inducing properties and
resemblance to a certain female organ…
BASIL ♥♥♥
The secret to Italy’s romanticism lies in their
cooking! This herb boosts both your libido and
fertility.

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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 chicken with water create a stock – ‘yakhni’ which the rice and chicken both cook in. It’s best enjoyed with a simple raita made yoghurt, with salt, sugar, red chilli powder and fresh coriander and cucumber.
Serves 1
Ingredients
3-4 tbsp vegetable oil
2-4 medium onions, chopped into half rings
1 inch ginger, grated
1 tbsp fresh garlic paste
1 tsp sea salt, or to taste
1 green chilli (optional)
500 g whole skinless chicken, with bone, cut into 12 pieces
400 g whipped natural yogurt
500 g basmati rice, washed and rinsed then soaked for 30 minutes before cooking
Whole garam masalas:
2 tsp cumin
1 tsp coriander seeds
1 tsp black peppercorn
1 medium cinnamon stick
1 tsp aniseed
1 tsp cloves
1 black large cardamom
3-4 green cardamom
How to cook
 Heat about 2-3 tbsp of oil in a saucepan over medium heat and once the oil is hot pop in the garam masalas and allow to fry until you can smell their aroma (do not allow to burn!).
 Now add the onion half rings and fry on medium-low heat until caramelized and brown – this is important as these add sweetness to the rice and create the flavour for the yakhni (stock for the rice to cook in).
 Once the onions are brown add the ginger and garlic paste and cook until the raw garlic smell escapes. Now add the yoghurt and fry until the yoghurt dries up a bit.
 Add the chicken and fry until sealed, then drain rice and fry for a couple of minutes. Pop in the green chilli now (if desired). Add enough water to just about cover the rice and chicken and turn the heat low.
 Cover and cook in “dam”, under steam for about 10-15 minutes until the rice and just cooked. The liquid should be completely absorbed. Fluff up the rice in between cooking to avoid the rice from sticking to the pan. Use a fork! Finally, Serve with a cool raita.

Archive Chaat! Magazine Issue 11

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CHAAT11_p28Si King and Dave Myers – the Hairy Bikers – have the perfect spicy diet recipes!  The Dieters amongst us are always striving to diet and still eat the cuisines we love so much, the following is a great combination of both recipe, healthy and for the dieters.

LAMB, SPINACH AND POTATO CURRY 293 Calories Per Portion!

This is a low-cal version of Dave’s favourite curry – saag gosht – because he couldn’t bear to give it up. If you are running short of time, cut out the fresh garlic, ginger and chilli – the curry will still taste great. The recipe contains potatoes so there is no need to serve it with extra rice.

Serves 6
Ingredients
600g lamb leg steaks (about 4 steaks)
1 tbsp sunflower oil
2 large onions, roughly chopped
4 large garlic cloves, peeled and
roughly chopped
25g chunk of fresh root ginger, peeled
and roughly chopped
1 plump fresh red chilli, roughly chopped
(deseeded if you like)
75g medium or mild curry paste
(depending on your taste)
400g can of chopped tomatoes
350g potatoes, preferably Maris Pipers,
peeled and cut into 3cm chunks
450ml water
2 bay leaves
1 tsp flaked sea salt, plus extra for
seasoning the meat
1 tsp caster sugar
3 ripe medium tomatoes, quartered
100g young spinach leaves
freshly ground black pepper

How to cook
 Trim the lamb of any hard fat and cut the meat into rough chunks of about 3cm. Season with salt and pepper. Heat a teaspoon of the oil in a large non-stick frying pan and fry the lamb in 2 batches until lightly coloured on all sides. Transfer the lamb to a plate as soon as each batch is browned.
 Heat the remaining oil in a large flameproof casserole dish and add the onions. Cook over a medium heat for 6–8 minutes until they’re softened and lightly browned, stirring regularly. Turn down the heat, add the garlic, ginger, chilli and curry paste and cook for 5 minutes more, stirring frequently.
 Remove from the heat and blitz the onion mixture with a stick blender until blended to a purée. Or, you can let the mixture cool for a few minutes, then blend it in a food processor before tipping it back into the casserole. Return the casserole to the hob over a medium heat. Preheat the oven to 190°C/Fan 170°C/Gas 5.
 Add the browned lamb to the spiced onion purée in the dish and cook over a gentle heat for 2–3 minutes, stirring. Add the canned chopped tomatoes, potatoes, water, bay leaves, teaspoon of salt and the sugar. Bring everything to a gentle simmer, then cover with a lid and place the casserole in the oven for 1 hour and 30 minutes or until the lamb is tender and the sauce has thickened. Check after 1 hour and give the contents of the casserole dish a good stir.
 Take the dish out of the oven and remove the lid. Stir in the quartered tomatoes and spinach leaves. Cover once more and return to the oven for a further 5 minutes or until the tomatoes are soft and the spinach has wilted.
 Serve hot with some spoonfuls of fatfree yoghurt if you fancy.

Chaat! Magazine issue 11 page 28

THE HAIRY DIETERS:
How to Love Food and Lose Weight by Dave Myers and Si King is available in paperback by Weidenfeld & Nicolson at £14.99

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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. Disagree with the current standings? Vote in our TOP OF THE POPPADOMS and win a jar of FERNS authentic paste!

votenow

A huge thank you to everyone who got in contact to suggest the top ten Indian dishes to go on our Top of the Poppadoms Poll! And here is how it currently looks!

 

  1. MADRAS – We weren’t surprised to learn that this dish came out on top, knowing how popular it is in our own restaurant.
  2. BALTI – The Brummy invention loses the top spot but remains a firm favourite.
  3. BIRYANI – We can’t agree more; rice, meat or veg and curry sauce – what’s not to love?
  4. JALFREZI – The ‘Hot-Fry’ remains ever popular
  5. SAAG – Could the position of this dish be down to a new push for healthy eating?
  6. DHANSAK – Down 1 place, is the hot and fruity flavour losing favour?
  7. KORMA – Not going anywhere. The Korma retains its rating in our poll.
  8. CHICKEN TIKKA MASALA – A lot less popular this issue, it seems.
  9. KARAHI – We’d like to see a little more appreciation for this fabulous style of cooking.
  10. VINDALOO – It seems that Fat Les and his family haven’t been voting in TOTP.

 

DISAGREE WITH THE CURRENT STANDINGS? VOTE!

Tell us your favourite curry on the list and why you like it and you could WIN a Fern’s Curry Paste! Click the button below to vote…

votenow

 There are 3 ways to get in touch with your details – no contact – no win!! :

 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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Chocolate week: SPICY HOT CHOCOLATE DOUGHNUTS WITH MARSHMALLOW GLAZE

This is not your typical hot chocolate. Packing some heat, this doughnut is perfect for eating while in front of the fireplace.

INGREDIENTS:

For the doughnuts –

  • 190 g (6 3⁄4 oz) plain flour
  • 20 g (3⁄4 oz) unsweetened cocoa powder
  • 200 g (7 oz) caster sugar
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1⁄8 teaspoon ground cayenne pepper, or to taste
  • 60 ml (2 fl oz) plus 2 tablespoons vegetable oil
  • 1 tablespoon white vinegar
  • 240 ml (8 fl oz) cold water
  • 1 1⁄2 teaspoons vanilla extract

For the glaze –

  • 75 g (2 1⁄2 oz) icing sugar, sieved
  • 2 tablespoons double cream
  • 30 g (1 oz) unsalted butter, cubed or grated
  • 100 g (3 1⁄2 oz) mini marshmallows

For the decoration (optional) –

  • Chocolate shavings

METHOD:

Preheat oven to 175°C (350°F). Using a nonstick spray, spray two 6-cup doughnut pans.

In the bowl of a stand mixer, combine the flour, cocoa, sugar, baking soda, salt and cayenne pepper. On low speed, slowly add the oil, water, vanilla and vinegar. Mix until smooth. The batter will be thin.

Spoon the batter into the doughnut tin, filling the cups three-quarters full. Bake for 10–12 minutes, or until a cocktail stick inserted in the centre comes out clean. Let cool in the tins for 5 minutes, then carefully transfer doughnuts to a cooling rack to cool.

Make the marshmallow glaze. In a medium pan, whisk together the icing sugar and double cream. Place pan over medium-low heat, whisking continually. After 1 minute, add the butter. Once the butter has melted, add the marshmallows slowly and continue to stir with a wooden spoon to the desired consistency. Working quickly, dip the tops of the cooled doughnuts in the marshmallow glaze and place on paper towels. If desired, sprinkle tops with chocolate shavings while the glaze is still warm.

Makes 12

Doughnuts! 100 Dough-licious Recipes by Carol Beckerman & Dawn Otwell. Published by Apple Press, £12.99.

Photography courtesy of Tony Briscoe & Claire Winfield

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Chocolate week share it with the Duke of Delhi

A Taste of Delhi
The Duke of Delhi’s chocolate bars perfect for those who love chocolate and spice, then this range as the range of combinations of flavours both milk and dark chocolate, to include orange, cinnamon, cardamom, vanilla, coconut and lime and don’t forget the Delhi mix influenced by Bombay mix.

Duke of Delhi also has the Chocolate chunk Delhi mix which is the perfect Bombay mix for those amongst us who really want to pamper them someone or just themselves the perfect treat..

Inspiration for the Chocolate bars:

The Delhi Bars are inspired by the children of the British Raj. At the time thousands moved with their families from places like Doncaster and Croydon to far off exotic cities such as Delhi and Calcutta. In India they were introduced to new foods and tastes like ‘Chevdo’ – the popular street snack. However, these children never quite forgot their British home comforts and clung onto one in particular…chocolate!! And so with the intertwined history of India and Britain in mind, we created the Delhi Mix Bar: a range of delicious chocolate bars bejewelled with the exotic taste of India.

Chocolate and spice will give you a balance of the chocolate you love so much plus some of those superfood spices that we need in our diet.

Inspiration for the Delhi Mix:

Our Delhi mix is inspired by the Indian street snack “Chevdo”, sold in special places such as New Delhi train station, where the incoming Rajdhani express train sees hundreds of commuters run off to buy this tasty snack before their train leaves without them. Our range uses only authentic Indian ingredients & flavours, infused with a zing of the British spirit. Chocolate in a Bombay Mix? Honeycomb? Orange and Nut?

The mixes can be brought at Fortnum and Masons.

http://www.dukeofdelhi.com/

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Chocolate week suggestion pot au Chocolat

Rich and decadent, these silky chocolate pots are a magnificent way to complete your dinner party

 

Ingredients

200ml double cream

130g dark plain chocolate (minimum 70% cocoa solids)

70g milk chocolate

2 tbsp liquid glucose

2 egg yolks

20g butter

100g Rachel’s Greek Style natural yogurt

To Decorate

150g whipping cream, whipped to soft peaks

25g chocolate, grated

 

Serves: 4                              Preparation time: 15 mins

 

Method

  1. Heat the cream, do not allow it to boil
  2. Break the chocolate into a bowl and pour over the hot cream. Stir the chocolate until it melts and there is a smooth consistency
  3. Add the liquid glucose, egg yolks and butter and beat lightly to combine the ingredients into the chocolate mixture
  4. Fold in the yogurt and then pour the mixture into the glasses and refrigerate for a couple of hours before serving
  5. Decorate with a rosette of cream and decorate with shavings or grated chocolate
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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 onions, finely chopped

2 small-medium tomatoes, chopped

8 large cloves garlic, grated into a paste (around 2 tbs.)

30g ginger, peeled and grated into a paste

¾-1 tsp. powdered fennel seeds

11/2 tsp. garam masala

½ tsp. red chilli powder or to taste

1 tsp. turmeric powder

12 fresh curry leaves (add a few extra if dried) plus another 8 for the rice

Handful of fresh chopped coriander plus 2 tbs. chopped for assembly

2 tbs. chopped mint leaves

 

Rice

 

1 tbs. vegetable oil

2 tbs. ghee or butter

2 small onions, very finely sliced

400g Basmati rice, well washed

750ml water

1” cinnamon stick

10 black peppercorns

6 cloves

6 green cardamom pods

 

Marinate the prawns in ½ tsp. turmeric powder, good pinch of salt, the black pepper and half the chilli powder. Set aside.

Make the rice.

Wash the rice really well in several changes of water or until the water runs clear. Leave to soak.

Heat the oil and ghee in a large, heavy bottomed saucepan which has a lid. Add the whole spices and cook for 30 seconds or until aromatic. Add the onions and ½ tsp. salt and cook until soft, stirring occasionally, then turn the heat up and cook until golden. Meanwhile, drain the rice and add it into the golden onions. Stir well over a high heat to dry off any excess water and coat the rice in the oil for about 2-3 minutes. Add your water to the pan, taste and season well. The water should taste a little salty or the rice will be a bit flavourless. Add 1 tsp. of the lemon and extra curry leaves, slightly torn. Bring to a boil then cover and turn the heat right down. Cook undisturbed for 7-8 minutes then test a grain. If it is done, take off the heat and set aside for 10 minutes then spoon the rice out onto some open plates to prevent them overcooking. You can use this pot for the final assembly.

 

Prawns

Heat 1 tbs. oil in a medium-sized non-stick saucepan. Add the prawns in and sauté for 1 minute. Spoon out and set aside.

Add the remaining oil and ghee and heat before adding the onions, cook really well until very soft and then golden. Add the curry leaves, ginger and garlic and sauté over a gentle flame until garlic is cooked through, around 1 minute.

Add in your spices and tomatoes and seasoning and sauté for a few minutes. Add a splash of hot water (I put the kettle to boil as I start to cook) and continue to cook until the tomatoes have collapsed, darkened and the paste releases some oil, around 8-10 minutes. Taste, it should be harmonious, if not cook a little longer, adding some water if you are worried about it being too dry but then cook down to a paste before the next stage.

Add your prawns back in along with the herbs, 2 tsp. lemon juice (or to taste) and a good splash of water (from the kettle) and cook for 2-3 minutes or until the prawns are cooked through. Taste, it should be delicious, adjust salt and chilli powder at this stage. The sauce should not coat the prawns but also not be a big curry. Take off the heat.

 

Assemble

Place little bits of half the butter on the base of the rice pot. Layer over half the rice, sprinkle over the extra ½ tsp. garam masala and herbs. Then spoon over all the prawns mixture and finally topping with the remaining rice and remaining butter, made into little bits. Cover with a tea towel and lid, make sure the tea towel edges are on the lid and not hanging near the fire.

When you are ready to cook, place over a really low heat for 20-30 minutes or until when you take the lid off, it steams. Leave for 10-20 minutes, off the heat, before serving. I spoon the whole thing out onto a platter, slightly rippling all the bits but not mixing properly. Serve with a tomato and red onion raita.*

 

Image credit Lisa Linder

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Chocolate week celebrations:

If you’re in the Edinburgh area, love chocolate and Auchentoshan three wood whisky then visit the Queens Arms.

The Queens Arms is an Edinburgh gem. The local pub is situated just off of George Street, in Edinburgh’s bustling new town. A favourite with both locals and tourists, The Queens Arms is a quirky pub with a homely feel.

With a brilliant drink selection ranging from real ales, Scottish Whiskys and their own twist on some classic cocktails, The Queens Arms is a pub to cater to all tastes.

 

49 Fredrick Street | Edinburgh | EH2 1EP

http://www.queensarmsedinburgh.com/
Cocktail Recipe: Much too good for children
Mixologist: Alec Trousdale

A really nice whisky based drink, using Auchentoshan three wood, a triple distilled heavily sherried lowland malt, Araku coffee liqueur, half ‘n’ half and chocolate bitters. Serve in a crystal flute with dark chocolate shavings on top as a garnish

Ingredients:
37.5ml Auchentoshan three wood whisky
25ml Araku
50ml half ‘n’ half (as the name suggests half milk, half cream)
2 dash Aztec chocolate bitters

Method:
1. Shake all ingredients together
2. Fine strain into glass
3. Grate chocolate on top

 

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If you would like to really indulge with chocolate then this delicious cake is just for you for chocolate week!

Lyle’s Chocolaty Fudge Cake

Serves:  8-10

Prep time:  30 minutes

Cooking time: 30 minutes

 

for the cake

75g (3oz) cocoa

9 tbsp boiling water

150g (5oz) unsalted butter, softened

110g (4oz) Lyle’s Golden Syrup

315g (11oz) Tate & Lyle’s Golden Caster sugar

4 large eggs

75ml (3 floz) milk

250g (9oz) plain flour, sifted

1½ rounded tsp baking powder

for the filling, icing & decoration

150g (5oz) dark chocolate 70% cocoa solids, broken into pieces

150ml (5floz) double cream

1 tbsp Lyle’s Golden Syrup

8 chocolates

You will also need 2 x 20cm (8”) deep sandwich tins, greased and the bases lined with parchment paper.

Method

Preheat the oven to 180°C/160°Fan/Gas 4.

In a large bowl mix the cocoa and water together with a wooden spoon until smooth, then add the butter, Lyle’s Golden Syrup, Lyle’s Golden Caster sugar, eggs and milk. Mix again, then sift over the flour and baking powder to make a thick batter.

Spoon the mixture into the cake tins and bake on the middle shelf of the oven for 30 minutes or until risen and a fine skewer comes out clean when inserted in the centre of the cakes.

Leave to cool for 10 minutes, then turn out onto a wire rack and discard the parchment.

For the filling and icing, combine the chocolate, cream and golden syrup in a heatproof bowl set over a pan of simmering water until melted, for about 5 minutes. Stir constantly, then remove from the heat and leave to cool and thicken to a spreading consistency.

Sandwich the cakes together with about half of the chocolate cream, arrange on a plate, then use a palette knife to spread the rest decoratively over the top. Decorate with the chocolates and serve.

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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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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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“Chicken Jalfrezi is one of the easiest curries to make” The Curry Guy tells us.

Author: Dan Toombs aka ‘The Curry Guy’ (www.greatcurryrecipes.net)
Recipe Type: Main
Prep time:  
Cook time:  
Total time:  
Serves: 4
INGREDIENTS
700g pre-cooked chicken meat – Click here for my pre-cooked chicken recipe
3 tablespoons vegetable oil
1 onion thinly sliced
1 tablespoon garlic paste
1 tablespoon ginger – cut into match sticks
1 red bell pepper thinly sliced
4 green chili peppers – finely chopped
1 teaspoon red chili powder
2 tablespoons tomato puree
5 cloves garlic finely chopped
1 tablespoon cumin powder
1 tablespoon dried fenugreek leaves
1 tablespoon mango chutney
1 small bunch chopped coriander leaves
400ml curry sauce – See my recipe here
salt and pepper to taste
METHOD
  1. In a small pan over medium heat, warm the curry gravy and set aside
  2. Now pour the vegetable oil into a large pan or wok.
  3. Throw in the sliced onion, bell pepper and green chili peppers and fry until they are just cooked through and soft.
  4. Add the garlic, ginger, tomato puree, cumin powder, fenugreek and mango chutney and stir to combine.
  5. In goes the chicken pieces and heated curry sauce.
  6. Stir and then sprinkle with the coriander and season to taste with salt and pepper.
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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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Something a little different from your usual samosa perfect Indian recipe idea with a twist. Super simple to make.

INGREDIENTS

500g beetroot

1/2 tsp mustard seeeds

1/2 tsp cumin seeds

1/4 tsp asafoetida

6-8 curry leaves

2 green chillies

6-8 tbsp grated coconut

1 pack of frozen Spring Roll or Samosa pastry (Available from most Asian supermarkets)

Oil, suitable for frying

Salt

4-5tbsp flour

2-3 tbsp water

 

METHOD

  1. Wash the beetroots, remove the leaves and boil, steam or pressure cook them until tender. Once cooled, dice into very small squares.
  2. Finely slice the curry leaves and green chillies and set aside.
  3. Heat 2 tbsp of oil and add the mustard seeds. Allow them to splutter then reduce the heat a little and add the cumin seeds. As soon as they change colour add the curry leaves and green chilli.
  4. Sauté  for a minute then add the asafoetida and, almost immediately after, the grated coconut. Continue to sauté, ensuring that you keep stirring from the bottom up, as once the coconut is added it will stick to the bottom. Use a flat wooden spatula.
  5. Once the coconut is dry and almost toasted, add the beetroot and sauté for a few minutes until the beetroot feels dry to the touch. Check seasoning, remove and cool.
  6. Thaw the unopened pack of frozen pastry. Take the pile of sheets out of the packing and place on a chopping board.
  7. Place a round side plate on top of the pastry and use as a template to cut the pastry slices into circles. Remove the side plate and cut the circles in half to create 2 piles of semi-circles.
  8. Make a paste from the flour and water. It should be thick like glue.
  9. Shape cones from two pastry semi-circles on top of each other. Fill with the stuffing, fold over until you have perfect triangles, then seal the edges with the flour and water glue.
  10. Heat the oil to deep fry once the batch is ready. Fry at roughly 180°C on all sides.
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Anjum’s Quick & Easy Indian is a collection of 80 recipes inspired by Indian flavours and spicing, showcasing
Anjum’s evolving tastes with the use of surprising ingredients such as chorizo and ricotta and the inclusion of
other cuisines. Anjum demonstrates how to create a delicious meal in just 20 minutes, provides tips on stocking
your cupboards with time-saving ‘cheat’ ingredients and gives numerous hints on how to make cooking Indian
at home as easy as possible

YOU CAN ENTER IN ONE OF THREE WAYS:

EMAIL: Send your details to competition @britishcurryclub.co.uk with “ANJUM’”in the subject line

TWITTER: Re-tweet our competition post and follow us

FACEBOOK: ‘Like’ our page and share our competition post
Please enter by August 30th 2014. Good luck!

 

UK Delivery Only

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If we have encouraged you to grow your own Indian curry recipe ingredients that’s brilliant, or if you have your  own regular garden here are some tips for you.  We’ve had some really sunny days lately perfect for spending extra time out doors!

Do’s & Don’ts!
DO…

  •  Water your veg regularly. The morning or evening is the most effective time as less moisture is lost through evaporation.
  •  Give plants a good deep drench once a day or every two days. This encourages them to send their roots deep into the ground. 
  • Keep harvesting veg like tomatoes, beans and spinach regularly to encourage plants to keep producing more. 
  • Look out for tiny butterfly eggs on the underside of cabbage leaves. Gently rub them off between finger and thumb. 
  • Weed little and often. Use a hoe between your rows of veg, or pull up weeds by hand, before they get a chance to become established.

DON’T…

  • Stop planting new seeds. Get into a routine of sowing a few rows every few weeks so you have a succession of fresh, tender crops.
  • Waste any of your crops – if you have more than you can eat, cook large pots of your favourite dishes and freeze them in handy portion sizes, or invite friends and family round for a feast!
  • Don’t be afraid to experiment – a long, hot summer is the perfect time to try growing more exotic veg like okra or aubergines.
  • Skimp on plant food – a regular application of an organic feed such as liquid seaweed makes all the difference to the health, vigour and flavour of your crops.

Jeannine McAndrew Chaat! magazine

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Do you have a question about cooking spicy food? Chaat! Your Curry Magazine’s team of chefs at the Duchess of Delhi are on hand to help!

Cooking with spices can often be a tricky business, even for the most experienced of cooks! Whenever we have a query about a recipe or an ingredient, we’re lucky enough to be able to go down to the kitchen and get an answer immediately. We’d like to extend the acquisition of knowledge at our fingertips to you, our lovely readers.

Do you have problems such as: What can I cook for my mother-in-law? What is star anise? How do I grind spices?

If you’ve got burning questions about anything to do with South Asian cuisine, spice or cooking methods, get in touch with us, and we’ll answer your question in the next issue.

SO ASK AWAY AND YOU COULD BE IN WITH A CHANCE TO WIN THIS FANTASTIC PRIZE…

AN EXCLUSIVE DUCHESS OF DELHI COOKERY COURSE FOR 2 PEOPLE, WITH A COMPLIMENTARY DINNER AND OVERNIGHT STAY IN THE BEAUTIFUL CARDIFF BAY.

Not only will one lucky reader get their queries answered by our resident chefs, but they will also be treated to:

A private afternoon cookery course for 2 at the Duchess of Delhi.
The course will be taught by one of our expert chefs in our restaurant, who will introduce you to the wonders that are a professional South Asian Kitchen. Learn all the cookery skills and secrets you need to create your own authentic dishes at home!

A meal for 2 at the Duchess of Delhi.
Enjoy dinner in our stunning restaurant, overlooking the heart of Cardiff Bay. Immerse yourself in our luxurious surroundings, enjoy our specially prepared South Asian dishes, and be treated to an unforgettable, authentic dining experience.

www.duchessofdelhi.com

An overnight stay at the Holiday Inn Express Cardiff Bay.
A complimentary 1 night stay for 2 people in the inviting Holiday Inn Express Cardiff Bay, set on the picturesque old east dock. Many of the modern bedrooms overlook the canal and you can wake up to a complimentary buffet breakfast in the morning. The hotel also offers wifi throughout the building at no extra charge.

www.exhicardiff.co.uk

What a prize! You’ll even get to meet us!

To be in with a chance of winning simply get in touch by either:

EMAIL: Send your question with the subject ‘ASK CHEF’ to [email protected]

FACEBOOK: Post your question on our Facebook Wall /ChaatMagazine or /Duchessofdelhi

TWITTER: Tweet your question to @curryclubuk using #askchef

CLOSING DATE: 31st August 2014

Terms and Conditions

Entrants must be 18 or over. Winner to be chosen at random by Chaat Magazine. Date subject to availability. Winner to arrange date of stay with Holiday Inn Express Cardiff Bay. Travel Expenses not included. Room service not included. All rights reserved.

 

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“INJECT SOME ZEST TO YOUR BBQ WITH SPICE RUBS TO ENHANCE YOUR FOOD TENFOLD!”

www.JustIngredients.co.uk offering 15% discount to our readers code CHAAT15

THERE’S THE SUN! Quick, dust off that barbecue, and get grilling! Us Brits love nothing better than a BBQ in the (rare) sunshine filled days. If, like us, you’ve become bored of the same old burnt beef burgers or cremated somethings-on-a-stick, you’ll be looking for inspiration on how to spice things up a little. Injecting some zest with spice rubs and adding some extra flavourings will enhance
your barbecued food tenfold. Try some of these suggestions and you’ll never go back to plain char-grilled meat again!

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Exciting news! Our friends at CurryKit.co are working with Chaat! at the BBC Good Food Show this year to spice up kitchens all over Britain.

Subscribers at the BBC Good Food Show at the NEC, Birmingham will be the first to get their hands on CurryKit’s spice blends which make cooking an authentic tasting curry an absolute doddle. But in order to get your  kit for curry – you need to hurry, as there are only a limited number of hand blended, lovingly crafted products available.

BBC Good Food Summer is on now (Thursday 12th June 2014 – Sunday 15th June 2014) at the NEC Birmingham. Book your tickets here: https://www.theticketfactory.com/sgfs/online/

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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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This is a beautiful, full-flavoured, creamy dish that hails from the Christians of Kerala. It is known as ishtu, a word that is a derivation of ‘stew’, because this is a naturally-fused dish of east and west. Chicken and vegetables are all cooked together with the local flavours of the south western coast ofIndia. There are lots of spices, but the flavours have been mellowed by coconut. Don’t worry, you can still taste lovely bits of ginger and the flavours of star anise and fennel seeds. You can make this without vegetables, or add whatever vegetables you have in the fridge; it’s that kind of dish. Lovely with rice, Naan or Paratha, or even the rice noodles which are often eaten in Kerala.

 

6 tbsp coconut or vegetable oil

1 tsp mustard seeds

5cm cinnamon stick

6 green cardamom pods

4 cloves

10 black peppercorns

2 star anise

15 curry leaves

1 onion, finely sliced

20g fresh root ginger, peeled weight,

finely chopped

6 garlic cloves, finely chopped

2–4 green chillies, whole but pierced (optional)

½ tsp turmeric

¼–½ tsp chilli powder

1 tbsp ground coriander

2 tsp fennel seeds, roughly powdered

salt, to taste

500g skinless chicken joints

400ml can coconut milk

1 tbsp coconut cream (optional)

¾–1 tsp tamarind paste, or to taste

handful of green beans, topped and

tailed, halved on the diagonal

2 handfuls of green peas, fresh or

frozen and defrosted

small fistful of fresh coriander leaves

 

Heat the oil in a wide pan (a karahi or wok is ideal). Add the whole spices and, once the seeds have stopped popping, the curry leaves. Follow immediately with the onion and cook over a moderate heat until translucent. Add the ginger, garlic and green chillies and sauté gently for one or two minutes, or until the garlic is cooked.

 

Add the turmeric, chilli, ground coriander, fennel seeds and salt with a splash of water and cook for two minutes. Put in the chicken and cook in the spice paste for two minutes more. Pour in water to come one-third of the way up the chicken, bring to a boil, then lower the flame and cook, covered, for 20 minutes, stirring occasionally. The liquid in the pot should have reduced quite a bit by now. Add most of the coconut milk (try and add only the thin milk that collects at the bottom of the can at this point), cover and cook for another five minutes. Uncover and cook off most of the excess liquid, giving the pan occasional stirs. Check the chicken is cooked all the way through, with no trace of pink.

 

Stir in the remaining thick coconut milk, coconut cream (if using), tamarind, beans and peas; the dish should be creamy. Taste and adjust the seasoning. Simmer for three to four minutes, then serve with the coriander leaves.

 

serves 4-6

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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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Be part of our homegrown challenge and share your pics with us!

This year, we here at Chaat! Magazine are pulling our green fingers out and growing our own Indian curry recipe ingredients. As a curry magazine, it’s only fitting, but here’s the thing –  we’d like you to give it your best shot too!

Yes, the idea of growing plants that we consider to be very exotic can be worrying to say the least, but with a little expert advice and the right environment growing your own curry ingredients can be incredibly rewarding.

The latest issue of Chaat! features a 10 page feature on growing your own, full of information about exotic vegetables with Mridula Baljekar, top tips from Pippa Greenwood and RHS horticulturalist, Mario De Pace, and a really inspiring interview with food-writer-turned-producer, Jojo Tulloh.

“When you make someone something really nice that you grew and just picked, its so rewarding. And you can grow in a windowbox, you don’t even need a garden!” Jojo told us. “People seem to think that if they don’t have an enormous garden where they can grow rows and rows of vegetables, that they might as well not grow anything at all. But even if you only have steps and you grew in pots on your steps, you’d get an enormous amount of pleasure from them, and quite a bit of crop!”

Along with our friends at Plants4Presents, who are huge advocates of growing your own curry (even creating a dedicated display every year at the RHS) we want you to get growing too and share you pictures of your planting progress on our Facebook and/or Twitter page for your chance to be featured in Chaat!’s Winter edition!

SUBSCRIBE TO CHAAT! NOW TO RECEIVE THE NEXT 6 ISSUES AND A FREE CARDAMOM PLANT WORTH £25!

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We asked Adil Ray, creator of Citizen Khan, if Mr Khan worked in a local Indian restaurant, which position would it be and why?

“Chief Chicken Tikka Taster,” he told us. “He would park himself on a long table of ten and invite nine other men to have meetings about nothing.
This would be a perfect job because he could eat, rule everyone around him and do absolutely nothing. There are thoughts about doing an episode like this, actually!”

We can’t wait to view it!

Look out for our full interview with Adil in issue 17 of Chaat! Magazine, on sale now.

 

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Serves 6-8

For the sorbet

10 passion fruit

2 limes

150g caster sugar

1 tablespoon ginger syrup, from a jar

of stem ginger (optional)

Scoop the pulp and seeds out of the passion fruit. Zest and juice the limes. Place 150ml water and the sugar in a small pan and simmer for 5-10 minutes until it forms a thin syrup. Pour this over the passion fruit along with the ginger syrup (if using). Pour half the lime juice (reserve the zest and remaining juice) into the syrup, and allow to cool slightly. Transfer the syrup to an ice-cream maker to freeze or place in an airtight, lidded container. Pop in the freezer and stir briskly every 30 minutes until frozen – this will take 1–2 hours.

For the pastry

150g butter

250g plain flour

1 tablespoon icing sugar

1 egg, beaten

pinch of salt

Place the butter, flour and icing sugar in a large mixing bowl and rub them together to form breadcrumbs. Add half the beaten egg and the salt and see if the mixture just comes together to form a dough. Add more egg if necessary. Line a 25cm flan dish with the pastry, prick lightly with a fork and freeze for 10-15 minutes or refrigerate for 30 minutes.

 

Preheat the oven to 180˚C/gas mark 4. Cover the pastry with baking parchment and baking beans or lentils and bake blind for 30 minutes, then remove the paper and beans and bake for a further 10 minutes to brown slightly. Set the baked pastry shell aside to cool. Once cooled, line with the lychee halves.

For the filling

13 fresh lychees, halved

4 green cardamom pods

3 eggs

100g caster sugar

1 teaspoon vanilla extract

200g double cream

fresh mint leaves, to garnish

Remove the cardamom seeds from the pods and grind them using a pestle and mortar. Whisk together the ground cardamom, eggs, reserved lime juice and zest, sugar and vanilla extract in a bowl until well blended. Beat in the cream and transfer to a large jug. Place the pastry shell on a baking tray and carefully pour in the cream. Bake for 30-35 minutes or until just set in the centre. It should give a slight wobble when removed. Garnish with the mint leaves and serve the tart warm with a scoop of sorbet.

Taken from:

Gastrogeek by Regina Sabur-Cross. Published by Kyle Books, priced £16.99. Photography: Chris Terry

 

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WORDS BY MEGAN EVANS

The ancient Indian spice of chai is rooted deep in tales of royalty and healing herbal medicine. Indian chai is believed to nurse all manners of ailments and contribute to a complete, rounded and truly peaceful well-being.

It is easy to see how this special spice blend has become associated with spiritual calm; its warm, aromatic flavours are unbelievably soothing and therapeutic. The taste is spicy only in the subtle warming sense, balanced perfectly with a distinctly sweet and aromatic flavour. Its authentic Indian heritage encourages thoughts of Chai-Wallah tea merchants, lining the streets of many Indian cities brewing batches of fresh and delicious Chai, all with their own unique and imaginative personal touch. Just a small savour of this warm and gentle spice takes you straight to the heart of the magical cities of India.

The milky nature of Chai tea has encouraged experimentation. Coffee houses everywhere have decided to infuse the spice with the smooth and milky texture of the café latte. The flavours of the Chai work wonderfully well with coffee; giving the beans a deliciously soft and sweet lift. It really is a beautiful aromatic addition to the smooth taste and texture of the latte.

There is every reason to try a cup of this soft, soothing and zesty coffee blend. Not only could it aid and nurse spiritual peace, it can also give you that extra caffeine boost you may feel you need in the morning. It is certainly worth taking the plunge and savouring the taste of this authentic, ancient Indian spice.

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INGREDIENTS 

4 whole crowns of grouse

1 tablespoon corn or vegetable oil

 

For the marinade

1 tablespoon corn or vegetable oil

1 ½ teaspoon salt

1 tablespoon ginger and garlic paste

1 teaspoon cumin seeds, roasted and coarsely ground

8 cloves, roasted and coarsely ground

1 teaspoon red chilli powder

Pumpkin pickle

Oil

¼ tsp Fenugreek seeds

2 Whole red chillies dried

500g Peeled and Diced pumpkin

¼ tsp Turmeric

1 tsp Salt

½ tbsp Red chilli powder

100g Sugar

1tsp Dried amchoor or Mango pickle masala

 

Peel, dice and wash pumpkin, drain and keep aside.

Heat oil, add fenugreek seeds and dried red chillies and allow to pop.

Add pumpkin and stir over high heat for 3-4 minutes.

Add salt, red chilli powder and turmeric, reduce heat, cover and cook until the pumpkin is soft and begins to get mashed. Add sugar to give sweetness which balances the heat and spice and also makes the pickle glossy. Finish with dried amchoor pieces or a couple of tsp of Mango pickle from the bottle. Remove from fire and keep warm.

For the Grouse

Remove the feathers and skin from the grouse crown, and debone them. Clean and trim the breasts,

Mix all the ingredients for the marinade in a mixing bowl and fold the grouse breasts in it. Leave the marinated grouse for 30 minutes in the refrigerator.

Heat oil in an oven proof pan, sear the breasts on both the sides for 30 seconds each side and cook under a pre-heated grill for 1 minute. Rest them for 5 minutes and serve with the pumpkin pickle.

Tip:

Take care not to over cook the breast as it dried up very quickly. Grouse being a very lean meat cooks very quickly and best enjoyed cooked medium.

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WORDS BY MICHELLE ALEXANDER

With the cheerful festive season long gone, winter seems grey and extremely cold. The ideal cold-free haven would be snuggled up on the sofa, with a fluffy blanket, watching TV. Hot drinks can  make you feel warm inside, but the same old hot chocolate or tea can start to become dull. How about spicing things up with some chilli drinks?

It’s not uncommon to buy hot chocolate with a hint of chilli, but there is no fun in making hot chocolate from a packet! Chillies are also very good for you as they contain a lot of vitamins, so drinking hot chocolate suddenly becomes healthy… or so we like to think!

Why not try this delicious, Creamy Chilli Hot Chocolate?

CREAMY CHILLI HOT CHOCOLATE

Ingredients:

• 50g dark chocolate at 70%

• 30g chocolate with chilli (Lindt)

• 1 tsp cocoa powder, 100% cocoa

• 40 cl milk

• 20 cl cream

• 1 tbsp honey Lune de Miel

• 1/2 chilli, seeded

• 1/2 tsp cinnamon

• 1/2 vanilla pod

• 1 pinch of salt

Preparation method:

1. Make a slit through the vanilla pod and scrape the seeds into a medium sized saucepan. Also add the vanilla pod. Pour 2/3 of the milk, honey and the rest of the spices, except for the chilli. Boil for a few minutes, then reduce the heat and simmer for 10 minutes, stirring constantly.

2. Chop the chocolate into small pieces. In a small saucepan, melt the chocolate together with the cream. Pour the blend into the first saucepan. Pour the remaining 1/3 of milk into the chocolate saucepan to rinse it and then pour it all into the first saucepan.

3. Add the half chilli (seeded) and simmer for 2 minutes on medium high heat. Then take out the chilli, as well as the vanilla pod. It’s ready to serve!

Serves 2.

Find more tasty recipes at www.delscookingtwist.com 

 
Or, if you want something a little less creamy, why not try and make a Spiced Chai Tea? Chai tea is well known in India for its wonderful health benefits. Adding spices to the tea just gives it an extra kick of flavour sending your taste buds on an adventure.

SPICED CHAI TEA

Ingredients:

◦6 cups water

◦3 tbsp. loose leaf black or Darjeeling tea

◦1 cup milk, steamed (or creamer)

◦1 cinnamon stick

◦12 whole cloves

◦1.5 tbsp. black pepper or peppercorns

◦2 tsp. nutmeg

◦2 tsp. ground ginger

◦6 cardamom pods

◦1 tsp. vanilla extract

◦1/2 cup raw sugar or honey

Method:

  1. In medium bowl, bring tea to boil for about 2-3 minutes.
  2. Strain and let steep. In same bowl, boil all spices for about 3-4 minutes.
  3. Add spice mixture to steeped tea.
  4. Blend well. Strain and transfer to teapot. Let steep and blend well for a few more minutes.
  5. Sweeten with sugar or honey. Add milk as desired for a latte. Blend that well, too. Sprinkle with ground cinnamon if desired.

Makes 6 cups.

More wonderful recipes can be found at www.flanboyanteats.com

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How do you like your eggs in the morning?

WORDS BY MEGAN EVANS

Despite the old wives’ tale that ‘breakfast is one of the most important meals of the day’, many of us find we don’t have the time or the desire early in the morning to spend time creating a delicious, nutritious meal. Breakfast is sometimes a quick cereal bar you grab on your way out of the door, and by 11 o’clock stomachs begin to rumble and grumble.
A decent hearty breakfast really does set you up for the day. They are good for diets and good for moods; they set you up with enough energy to tackle the day ahead and contribute to an all round happier, healthier you.

But should you have for breakfast when time is of the essence? Scrambled eggs is one of the quickest and easiest meals to make and is brimming with nutritious healthy goodness. There is just one gripe to be had with good old fashioned scrambled eggs. They can be bland, boring and tasteless.

So why not add a bit of flavour and spice to the egg mixture? There are some great recipes to be found that give your eggs a bit of a twist in the morning. My favourite recipe combines green chillies, fresh coriander and a touch of cumin to create a delicious blend of subtle flavourings. Since this is the first meal of the day, the spicy mix should not be too overpowering or hot, but should just be enough to get the taste buds going.

The thought of green chillies might seem a little frightening – dicing them first thing in the morning could be disastrous! But the risk is well worth it, the dish would just not be the same without it. Cumin and coriander seeds are a perfect addition to the fragrant mixture along with a small sprinkle of turmeric powder.

Adding finely chopped onions, peppers and tomatoes, topped with a helping of fresh coriander you’re good to go. Lightly toasted wholemeal pita bread makes for a delicious and healthy accompaniment, giving you that low GI carbohydrate for an extra boost of energy.

This dish is the perfect tasty alternative to the average serving of scrambled eggs on toast. Spice fans will definitely love this light and simple breakfast packed with tonnes of flavour and energy to keep you going until lunch.

 Spiced Scrambled Egg

½ tsp + ½ tsp of cumin seeds

½ tsp coriander seeds

A knob of butter

¼ tsp turmeric powder

2-3 small green chillies, finely chopped

½ red onion, finely chopped

¼ – 1/3 capsicum (peppers), diced

4 eggs beaten

Salt to taste

1 tomato, diced

Small handful of fresh coriander, chopped

Pita bread (or normal bread if preferred) toasted

 

Method

In a large non-stick pan, dry roast the first ½ tsp of cumin with the coriander seeds until fragrant. Grind to a powder with a spice grinder, or a simple mortar and pestle. In this same pan, add the butter and add the second ½ tsp of whole cumin seeds.

 

When the seeds have popped, add the spice powder and turmeric and fry for a couple of minutes on medium heat.

 

Next, add the chillis and onion and fry until soft. Add the capsicum (peppers) for another 2 minutes.

 

In a bowl, beat the eggs with the salt. Add the eggs to the pan and scramble as normal. When the eggs are half cooked, add the tomatoes and more salt according to taste and continue to scramble.

Finally, add the chopped fresh coriander and serve with warm pita bread or toast.

Recipe courtesy of Deepa Gopinath of One Small Pot. Follow more of her recipes on:  

http://www.onesmallpot.com

 

 

 

 

 

 

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“Cooked apples are very good to perk up our ojas (our chi, vitality) so it is good to include them in our diet. This dessert is ideal for those with a kapha imbalance and it should ideally be eaten as it is, on its own.”

Makes 1, can be repeated for more apples

1 sweet apple (I like golden delicious), peeled and rubbed with lemon juice

1 rounded tsp. demerera or raw cane sugar

25g nuts, I like to use walnuts, almonds and lig

htly roasted hazelnuts, roughly chopped

¼ tsp. cinnamon

Pinch of grating of nutmeg

1 rounded tsp. raisins or other dried fruit

80ml apple juice

8g butter

Preheat the oven to 190C. Core the apple until you have a neat 1” hole. Slice the base of the apple so that it can stand upright.

METHOD
Mix together the sugar, nuts, cinnamon and raisins. Pack into the cavities of the apples. Place in a snug fitting baking dish and pour around the apple juice. Top the apples with the butter. Cover with foil and bake for 8 minutes. Remove foil and continue cooking the apple until soft, basting every 6-7 minutes or so, this takes around 40-45 minutes.

In a hurry?
For a quicker dish, cut and core the apples in half and cook in their skins for 25 minutes.
To learn more about Anjum’s healthy Indian cooking, visit www.anjumanand.co.uk

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SWEET AND TANGY POTATO SHREDS

Lilo chevda

“This is a snack beloved by Gujaratis, a sweet and sour shredded spiced potato dish. The shredded potatoes are deep fried until crisp, as are the lentils, cashew nuts and peanuts, but plenty of lime juice is sprinkled on just before you start eating so you get this tantalizing mix of crisp bits and soft bits. There’s plenty of chilli in it, sweetness from the raisins and sugar, sharpness from the lime juice, and a good sprinkling of salt too. Perfect balance in street food.”
-Rick Stein

SERVES 8

150g chana dal (Bengal gram or split yellowpeas), soaked overnight in coldwater

1kg potatoes, such as Maris Piper, peeled, coarsely grated

Vegetable oil, for deep frying

Salt

3 tbsp unsalted cashew nuts or peanuts (skinned)

1 tbsp sesame seeds

1 tbsp fennel seeds

½tsp turmeric

1½tbsp caster sugar, plus extra to taste

2fresh green chillies, finely chopped with seeds

2 tbsp raisins

Juice of 1–2 limes

Drain the chana dal and pat dry with kitchen paper. Spread out on a tray lined with a clean tea towel (or more kitchen paper) and leave on one side. Soak the prepared potatoes in salted water for 20 minutes. Drain, use your hands to squeeze out any excess moisture, then pat dry with kitchen paper.

Two-thirds fill a large, deep-sided sturdy pan with vegetable oil and place over a medium heat. Test it’s hot enough by dropping in a piece of potato; it should sizzle and turn golden in about 20 seconds. (Or use a deep-fat fryer heated to 180°C.) Deep-fry the potatoes in batches until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Season with half a teaspoon of salt and set aside. Using the same oil, fry the chana dal in batches for about 3–4 minutes, or until they rise to the surface and turn a shade darker. Drain on kitchen paper, and add to the fried potatoes.

Heat a heavy-based frying pan over a low-medium heat. Add the cashew nuts or peanuts and fry for 3–5 minutes, stirring occasionally, until lightly toasted. Add the sesame seeds and fennel seeds and cook for 2–3 minutes, stirring all the time. Remove from the heat and stir in the turmeric, followed by the sugar, half a teaspoon of salt, the chillies and the raisins, then mix with the potatoes and lentils. Add plenty of lime juice to give a sweet-sour flavour (you may need to add more sugar and salt at this stage to balance the flavour). Serve at room temperature in small bowls as a snack.

Image & Recipe courtesy of Rick Stein.

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INTERVIEW BY ALEXANDER TAN
You’re friends with Greg Davies and Al Murray. Whats the best piece of advice you received from fellow comedians?


– The best piece of advice I have ever had was actually from Jason Cook, my mate and creator of Hebburn… He said “to get good at stand up you need to compere, compere, compere” but then I found out he’d got that advice from the Frank Skinner book, so…

Obviously your comedy style is completely different to your Hebburn co-star Vic Reeves. How do aim for your style to be perceived?

– You can never control how someone will perceive your style, I’m sure there are people out there who see me as a haircut with a microphone! But I’m a storyteller, and I like to banter with the crowd. My material is always personal and I like to think the crowd know a bit about me when they leave (at the end of the show I mean, they don’t just walk out during… Much)
Youre famous for being precious about your hair? Would you ever get it cropped or do you think that would have a Samson like effect on your comedy powers?

– Haha I’m honestly not that bad! It’s people like Al Murray who’ve started this vicious rumour! I’ve actually just had quite a drastic trim as it was doing my head in… haven’t done a show since though, so fingers crossed it doesn’t have the Samson effect.
You were given a red card on Soccer AM after using aninappropriate word. Do you often get in trouble for saying things you shouldnt?
– Ah yes, the red card incident. I look like an absolute fool on the youtube clip as I sit trying to work out what I’ve said wrong. Idiot. I do stuff like this quite often, usually it’s on a recorded TV show so it can be snipped out, but sadly Soccer AM was live. I’m at my worst if you put me in a room with someone who is quiet… I just talk and talk until I’ve dug myself into a massive conversational social hole.
Its cold up north  does that mean that you eat hot curries to protect you from the cold winter nights?

– Yes, of course. And we all have flat caps and whippets and build ships and work in mines and love gravy…
Do you cook much at home? Do you make any spicy dishes?

– I love to make a really spicy seafood pasta with loads of fresh chillies. I attempted a curry from scratch once and it was an absolute disaster, I ended up getting a take away… I’ll try it again one day, exorcise those demons.
As a panellist on Celebrity Juice, youve played the toilet Chinese whispers game. Whats the most unusual Chinese whisper youve heard about yourself?

– You get to hear loads of things that people say about you when you start doing this kind of job, but the maddest one I heard was the day my ex-girlfriend came home from work to tell me that her mate said I had been in South Shields (my hometown), ‘flashing the cash’ on a night out and had asked someone if I could buy their jeans (THE ONES THEY WERE WEARING) from them for £10. I was astounded… it was £20 and they were bloody nice jeans. I’m kidding, it was total lies. I have no idea where it came from. It’s insane and let’s be honest £10 for a pair of jeans that a person is currently wearing is not FLASHING THE CASH… if anything it’s a full on insult… and how on earth would he continue his night?! South Shields bars don’t have the strictest dress code but even they would draw the line at clubbing in your kegs.
FULL INTERVIEW IN CHAAT! MAGAZINE issue 13
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Comedian Alan Davies has had a  diverse career, from playing characters as varied as the idiosyncratic Jonathan Creek to more serious roles in shows like Lewis. More recently, he has cemented himself firmly in the nations psyche as the loveable joker on hit panel show QI.

C: Hi Alan, I bet you have some great curry stories to share with our readers.
“I absolutely love curries! I don’t eat meat but I like a nice dhal and rice, either that or a prawn curry, I could eat those morning, noon and night! I also like the side vegetables like the sag aloo’s and chana masala, and I really love a peshwari naan. If I could eat those all day I would be in heaven! Of course, I wouldn’t have the faintest idea how to begin cooking any of this myself.”


Can it be fixed for you to come down to Chaat! HQ for some lessons?
“Yes absolutely, I really want to learn. Although I feel you need lots of patience with spicy food, with all that grinding with the pestle and mortar, it’s not that easy I don’t think, I don’t think I have the endurance…”

Final word: sum up comedy and curry.
“Both a great night out!”

Full interview can be found in Chaat! Magazine issue 9

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With nearly 30 years in the public eye, seafood loving Rick Stein has seen it all. Born in Churchill, Oxfordshire to as he puts it, bonkers parents who loved to travel, in a way Rick was always predisposed to wander the globe. At the age of 19, a little disillusioned with private education and still saddened by the suicide of his father one year earlier, Rick packed his bags and set sail for the Southern Hemisphere.

INTERVIEW BY ALEXANDER TAN

Is it great to be back in England and leaving all that hot weather behind you?

No, it’s not that nice today!

It’s amazing that you travelled India. How did that come about?

For a long time I have loved curries, ever since I was very little.  I started going to Goa in the early eighties and since then I have looked at Indian seafood, Indian curries and putting them on my menu down at Padstow.  I’ve developed a fascination with how curries have been put together and the different types in the different regions of India. I haven’t just been specialising in fish, I’ve been doing a lot of food and travel. I’ve done Spain, France, The Far East, Malaysia, Thailand, and Vietnam. So therefore India was the obvious next place given that Indian food is so popular in the UK.

Your deep passion lies with fish; can you tell Chaat! readers which British fish are the best suited with spicy food?

Well monkfish is good as it has a neutral flavour and a lovely texture and codfish works really well with saucer curry dishes. Oily fishes also work really well with curries too. For example, salmon is the closest fish we have to the southern Indian King fish, plus mackerel works equally well.

You start off your new book with street food, why do you think street food is getting so popular here in the UK?

Indian street food is very good. Calcutta and Bombay are just so competitive. Each cook is so skilled and intelligent that they are constantly trying to outdo each other.  There is no end to the variety of street food in India.

If there were Indian street food restaurants in Britain would they be popular?

Street food is a little like tapas. If you are in India you stop to try this and try that, especially in Calcutta. This equates to how people like to eat now, not really sitting for a big meal, but rather snack here and there. Grazing is very popular.

Which of your recipes shows street food at its best?

I would say the tay bhajee from Bombay, because it’s the sort of dish that everybody loves to eat. Almost like an Indian version of a burger.  That’s not to say that they are the same but both have that yummy quality that immediately gets you going. The other one would be the lilo chevda, a sweet tangy potato shred dish from Gujarat. It’s similar to Bombay mix and finished off with lime juice.

You have a large section of vegetarian dishes near the beginning of the book. Most cookbooks put vegetarian dishes near the end of the book.

That’s because they eat so much vegetarian food in India that if you didn’t give vegetarian food a big presence then you’d be missing the point. Since nearly fifty percent of the population are vegetarian in India being a vegetarian is almost the norm rather than the exception.

Did you find that vegetarian food is little more versatile to work with?

Definitely, there is some much variety with vegetables with their fresh markets. I constantly need to ask questions about the varieties. Here in the UK we just don’t have so many varieties, which is a shame.

In the book is an image with about 7 different varieties of rice, in a market stall in India. In the UK we usually use white or basmati rice. If you were to recommend a new rice for our readers to try which would you suggest?

There is a red rice that is preferred in the Kerala which is much plumper than basmati. It’s not as polished as the others but it’s fantastic. That is a rice worth trying.

You have put great thought into the introduction of your book. You even apologise to Indian readers for any disagreements or discrepancies with their methods that you may encounter. Was India different to your expectations?

Very much so, for a start I didn’t know that so many people were going to be vegetarian. Plus, I didn’t realise that so many dishes have such a religious significance and I have referred to this in the book. It’s not just about cooking but cooking the right dishes at the right time. Like the dishes for Diwali, it is not necessarily just seasonal. I could stay for ten years and still learn something new!

I think British culture is less focused on food, just the 9-5 life, eating what is quick and easy.

Yes, this is something I have touched on. We have something we have to relearn and the more we celebrate the food around us the better. In India the people love food and still spend time preparing it daily.

Do you think your Indian style bread and butter pudding is going to take over granny’s bread and butter putting here in the UK?

No I don’t think so they are totally different, though the Indian one has probably had some British Raj influence.

You have 6 episodes of your show coming up. If people are really busy and only have the chance of catching one which one should it be?

The first one, which is the showcase, is the one to watch. The bits I particularly like are the fish curry I sampled at Namila Pur in Tamil Nadu and the temple visit at Madurai. Also, the trip down the Keralan black water shouldn’t be missed. The first program is mostly about the street food in Calcutta. Of course in other episodes there are great bits too. The fish market in Bombay is terrific for example, very visual. Also, judging a cookery contest in Punjab was tremendously fun. We met an 80 year old woman who ran a truck drivers stop. She kept a rifle under her counter and I’m pretty sure she would have used it as well! That’s not something I’d recommend to British restaurant owners…

Closer to home your son is a chef now, do you have any arguments over technique or is he better than you?

I don’t work in a restaurant all the time now, I’m slowing down. He works all the time and is really fast, but we both seem to have the same accord. Maybe we should argue and debate like father and sons do. He calls me dad usually, but when he gets one over on me he calls me Rick.

What is the most special moment of your career?

My main love is the restaurant. Although a proud moment for me was winning the national prize for my first cookbook, very overwhelming.

Finally, which Indian spice do you feel that you can’t live without?

Cardamom. It’s now so popular, especially the black variety. Cardamom can be used not just in savoury but also in sweet dishes. Plus, it can also be used in Chai.

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