Posts Tagged “Indian”
From Sainsbury’s Serves: 4 Preparation time: 15 Minutes Cooking time: 25 Minutes Ingredients 1 butternut squash 1 onion garlic 1 tablespoon olive oil 1 head cauliflower 500g jar Sainsbury’s tikka masala cooking sauce 2 x 410g tins red kidney beans 1kg long grain rice 28g pack coriander Method Peel, core and slice…
As the dust cover says it’s Asian Bites – A Feast of Flavours from Turkey through India to Japan. It’s a great concept and teaches you how to produce a colourful range of traditional and contemporary dished presented in a different way. It’s marvellously illustrated, with photographs not only of the recipes but also of…
Cardamom and Honey cocktail takes a little time to prepare but it is worth it. It is exotic with great balance from the homey and lemon. The egg white is an important element but the ingredients must be well shaken to give that rich texture. Ingredients 1 1/2 ounces vodka 1/2 ounce simple syrup (see below)…
This book feels sumptuous, contemporary and a bit different. It has the air of Eastern opulence but tastefully understated. Rasoi is unmistakably Indian and offers its wares with quiet confidence to an audience which can’t fail to be impressed and intrigued. Rasoi: New Indian Kitchen has been penned by the chef-owner of the Rasoi restaurant,…
The Observer Food Monthly described meeting Reza Mahammad as “like being ambushed by a cross between Laurence Llewelyn-Bowen and Freddie Mercury”. He must be one of the most easily recognised Asian faces on British TV. His effervescent style and playful personality have made him a popular presenter. Reza was born in England to Indian parents…
You already know, dear reader, that I have a passion for Indian food so it’s no surprise that I, once again, feature a book about the dishes of the subcontinent. Curry Classic, however, is a little different from the previously reviewed cookbooks, as its focus is on future trends, as well as including lesser-known classic…
Indian Home Cooking from A British Kitchen Torie True has penned a beautiful volume of Indian dishes but with the British home cook in mind. The recipes are tempting but they are also accessible to even the novice cook. Buy a small battery of spices and you will be ready to cook all of these…
Christine Manfield might not be a familiar name to many home cooks outside Australia, and I expect that will change when we become more familiar with her writing. She is one of Australia’s most celebrated and revered chefs, who is inspired by international flavours. As a restaurateur she headed three award-winning restaurants in Australia and…
200 traditional plant-based recipes India has had a long tradition of vegan and vegetarian cooking and its dishes are as diverse as its regions and its people. Indian Vegan & Vegetarian: 200 traditional plant-based recipes reflects that tasty tapestry. This is a hefty gift-quality volume which will gladden the epicurean heart of any Indian food…
Café Spice Namaste Team to leave Prescot Street premises at the end of January 2021 Loyal Café Spice Namaste patrons launch Friends of Café Spice Namaste Appeal Timed to coincide with the actual date of Café Spice Namaste’s 25th anniversary on 14th November, three of the iconic Indian restaurant’s staunchest patrons have launched a heartfelt…
Pheasant Madras Everyone’s Saturday night favourite – a good old curry! Mix it up and try pheasant instead of chicken with this amazing pheasant Madras recipe from Wild and Game. Serve with pilau rice, naan bread and mango chutney. Ingredients 4 pheasant breasts cut into strips 1 lemon 1 large onion 2 tsp of ground…
From Sainsbury’s Fantastically quick and easy homemade mango chutney. Serves: 6 Preparation time: 10 Minutes Cooking time: 25 Minutes Ingredients 1 teaspoon coriander seeds 1/2 teaspoon cumin seeds 1/4 teaspoon dried chilli flakes 1 tablespoon sunflower oil 1 medium onion, finely chopped 2 medium mangoes, peeled and cut in small chunks 3 tablespoons…
This was bound to be good. I knew the chef, Peter Joseph from a Michelin-star Indian restaurant, so I was expecting good things. The location held the promise of a smart venue. But I wasn’t prepared for the culinary joy and polished style of Kahani, near Sloane Square. This high-end Indian restaurant is in a…
OK, I am a serious (sometimes) food writer, so you expect me to do everything long-hand and suffer for my art? But why? Who has time? We have Gousto! It’s easy to be a food snob these days. We are almost encouraged to be that way. Use the farmers’ market (if we have one), go…
Vivek Singh’s Indian Festival Feasts is a vibrant cookbook from one of my favourite Indian chefs, who heads the celebrated and polished Cinnamon Group of restaurants in London and now beyond. Here Vivek presents recipes for celebrations. It is said that in India there is a festival every day of the year. Vivek Singh brings…
The Indian Vegetarian Cookbook by Pushpesh Pant is a must-have tome from one of the most respected Indian food writers. It’s bound to spend more time in the kitchen than on the bookshelf. Vegetables are the essential element of Indian cuisine, so there is a tradition of making the very best of the seasons’ crops…
Indian food has long been a favourite in the UK. Chicken Tikka Masala is said to be our national dish! But these days Indian restaurants fall into one of several categories. There are the high-end tapas-style of restaurants; we have Indian fine-dining; and we have those restaurants that offer a combination of both traditional and…
Battersea Power Station has a profile instantly recognisable, to Londoners at least. It was a coal-fired power station, and it was originally two separate buildings, one built in the 1930s and the other in the 1950s. The two stations had similar design and the combination created the iconic four-chimney façade. The station closed in 1983,…
From the man behind one of London’s most groundbreaking modern Indian restaurants, The Cinnamon Club, Vivek Singh announces the opening of his latest restaurant Cinnamon Kitchen at London’s iconic Grade II*-listed landmark, Battersea Power Station this March. The sleek, urban-inspired restaurant located within a quirky railway arch will be open for brunch, lunch and dinner…
From Whole Foods Market Serves 8 An Indian-inspired version of baked beans in which dates, coconut and spices give a rich and hearty flavor that intensifies during baking. Ingredients 1 tablespoon coconut oil 1 yellow onion, chopped 1 teaspoon ground ginger 1/2 teaspoon turmeric 1 pound lentils (about 2 1/4 cups) 1 cup…