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The Spice Roots - The Award Winners series of restaurant guides are aimed at further informing Asian food lovers in Britain by concentrating on those restaurants that have received one or more recognised national or regional awards indicating that their excellence has already been noted by the body in question.
Of the 9500 Indian/Pakistani/Bangladeshi/Sri Lankan and Nepalese restaurants in UK only a few hundred qualify to be included in these volumes and represent much of the very best of Asian cuisine in Britain.
Get a feeling for the restaurants and their food and try some of their very special recipes at home.
The editor has a wealth of knowledge in the sector having founded National Curry Week and been the editor of ethnic food and drink magazine Mood Food/Menu for over 17 years.
It is estimated some 23 million people enjoy curry in Britain on a regular basis each year such that it is now considered to be part of the fabric of Britain.
Editorial email : [email protected]
All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted in any form or by any means for onward transmission, distribution or re-sale without the prior permission in writing of the editor.
Copyright 2014 Peter J. Grove, London UKOn behalf of
The Federation of Specialist Restaurants
Spice RootsThe Award Winners
(Volume One) Edited by Peter J. Grove
Selected Award winning South East Asian restaurants around the UK
CONTENTSRestaurant Recipe Page
Babur - London Se23 6 - 7Steamed spice crusted Shoulder of Lamb with rotis or beetroot khichdi
Bengal Clipper- London Se1 8 - 9Murgh Sagarana
Bengal Dynasty - Shotton 10 - 11Salmon Paturi
Brilliant - Southall 12 - 13Achari Tikka
Café Spice Namaste - London E1 14 - 15Turkey Samosas
Calcutta Brasserie - Stony Stratford 16 - 17Lobster Xec Xec
Chez Mumtaj- St Albans 18 - 19Majestic Lamb Souffle
Chilli Pickle - Brighton 20 - 21Tandoori Lamb Chops Rogan Josh
Cinnamon Culture - Bromley 22 - 23Grilled Wild Madagascar Prawn
Cinnamon Club - London Sw1 24 - 25Keralan Seafood Pie
Coriander - Pinner 26 - 27Lamb Shank Xacuti
Durbar - London W2 28 - 29Mughli Badami Chicken
Eastern Eye - Bath 30 - 31Tandoori Jalsha
Kiplings - Bradford 32 - 33Murgh Jingha Shashlick
La Porte des Indes - London W1 34 - 35Patra Ni Machi
Mango Lounge - Windsor 36 - 37Clove-smoked Breast of Chicken
Mehek - London Ec2 38 - 39Roop Chanda Pollichathu
Mint Room - Bath 40 - 41Laal Maas
Moksh - Cardiff 42 - 43Hyderabadi Mince Cupcake
Mr Singhs - Glasgow 44 - 45Haggis or Chicken Pakora
Rickshaw - Wolverhampton 46 - 47Tandoori Chicken Sous Vide
Roz Ana - Kingston upon Thames 48 - 49Darjeeling Tea Creme Brulee
Swad - New Malden 50 -51Masoom Roop
Taj Cuisine - Chatham 52 - 53Laziz-E-Murgh
The Award WinnersThe number of restaurant guides and cookery books have grown exponentially since the middle of the last century as people in Britain become more interested in and more knowledgeable about their food. In the past we have had Restaurant Guides and Cookery Books but in ‘Spice Roots - The Award Winners’ we have something new - the two in one.
The South East Asian sector with its over 9000 ‘Indian’ restaurants throughout the country is one of the most scrutinised and commented on in the country. The first awards to appear were those organised by Pat Chapman’s Curry Club in the 1980s followed by the Best in Britain Awards (BIBA) from the Real Curry Restaurant Guide in the late 1980s.
At this time there was little recognition from AA and none at all from Michelin and the annual awards served the purpose of promoting excellence in the sector. Some unscrupulous people realised there was a chance here to make some money and a spate of “wallpaper Awards” appeared. These were fancy titled awards that were based on no inspections or research but merely on payment for a certificate. Many restaurants fell for this during the 1990s and pages of meaningless certificates hung on the windows of restaurants, misleading both restaurateur and curry lover alike. One enterprising waiter even had some certificates printed up and during the hours he was not working, travelled around selling the certificates from the boot of his car.
Since then matters have tightened up considerably as ‘Indian’ has become recognised as a genuine international cuisine to rival Italian, French or any other. At this time there are 6 Indian restaurants recognised with a Michelin star and the Indian sector ranges from the Fine Dining to the High Street curry house.
This has meant a growth in Awards giving organisations as well as public report based bodies such as Trip Advisor and at this point in time, in addition to the original two we have British Curry Awards, BCA Awards, Asian Curry Awards English Curry Awards. Scottish Curry Awards and two versions of the Welsh Curry Awards and possibly more, not forgetting the Tiffin Cup run from the Houses of Parliament. These awards are given at glittering ceremonies attended by the great and the good in different parts of the country.
Although it has its downside this does mean that there is a vast body of comment on Indian restaurants to help potential visitors with their decision to dine, leading to the reason why this volume was created. Rather than just giving readers general details of a restaurant and an editorial opinion, we have tried to gather the opinions of a variety of outside bodies and commentators as well as providing a detailed recipe from the chefs to give a real flavour of the type of cuisine on offer. The opinions of the public, Trip Advisor, Food Critics, Bloggers and more have all been trolled and even the restaurants themselves invited to have an input.
Some of our top chefs
Chad Rahman
Aktar Is lam
Cyrus Todiwala OBE
Vivek Singh
Navin Bhatia
Stephen Gomes
Mehernosh Mody
Karim Sethi
Curry Facts from National Curry Week
The bhut jolokia (ghost pepper) native to Assam and Nagaland is no longer the hottest chilli pepper in the world. It is now Smokin Ed’s Carolina Reaper with an average of 1,569,3000 shu (although it has recorded 2,200,000 shu). Jalapeno is 2500-8000, Habanero up to 500,000 shu and tear gas 2,000,000 shu!
The domestication of rice occurred in the Pearl River valley region of China based on the genetic evidence (not in the Yangtze River Valley as previously thought), 8,200–13,500 years ago although Korea does claim to have findings from 15,000 years ago. From East Asia, rice was spread to South and Southeast Asia.
Curry was first introduced to Japan by the British in the Meiji era (1869-1913). Kenjiro Yamakawa was introduced to the dish on board ship to USA in 1871 and took it back to Japan. The present Katsu curry was invented in 1912 with onions, carrots,potatoes, grated apple or honey and curry powder (not availabe on its own until 1930).
Currywurst was created by Herta Heuwer in Berlin 1949 and over 800 million are now consumed in Germany every year.. Despite its name, it is not actually the sausage that is curried. The secret of currywurst’s acquired taste stems from the sauce - a simple but unforgettable melange of tomato puree sprinkled with curry powder and Worcestershire Sauce.
It was recently suggested by a well known Indian restaurateur that Bhuna is one of the dishes invented in Britain. Not so. It means ‘the act of browning’ and was introduced after 1869 when Bombay became the Gateway to India. When the Nawabs were exiled to Bengal, their royal cooks and Masalachi influenced the creation of Bhuna.
Turmeric is the spice that gives our curries its yellow colour and is somewhat of a wonder spice. Used as a dye in history and as a saffron substitute in early cooking. The key ingredient of turmeric is curcumin. It is widely used to treat cuts in the kitchen and traditionally helps jaundice, liver complaints, ulcers and digestive problems. The most recent research has revolved around curcumin as a treatment for dimentia which is showing promise.
Did India introduce Kedgeree to the Scots or the other way round. The Scottish Kitchen by Christopher Trotter quotes the origins as being the Malcolms in 1790 and that Scottish troops introduced the dish to India. The Indian dish Kichri or Kichari was first mentioned in 1340 and it is suggested they introduced it to the Scots. Either way it was a very popular breakfast dish in Victorian times.
Vindaloo is not a British invention despite the song and the dish does not include potatoes despite the ‘aloo’. It is named after the Portuguese garlic flavoured vinegar stew called Vindalho and was spiced up by the Goans with coconut palm tree vinegar and added to pork to make the world famous dish.
Babur119 Brockley Rise, London, SE23 1JP. Tel : 020 8291 2400
Since taking over Babur in 1992(opened 1985) owner Emdad Rahman and his brothers and team have offered a beacon of quality and innovation on the outskirts of London, with exciting a la carte menus and fascinating food festivals dedicated to the many regions of India.The A la Carte menu provides a taste of traditional regional cooking as well as contemporary cooking as it is today in India.
The menu at Babur has been evolving since it opened, so it's a work in progress.
All of the A la Carte main courses are matched to wines, so that you can fully enjoy the best of both together.
Whenever possible, they have matched both a red and a white wine to each dish and have always included one recommendation for a matched wine available by the glass.
The MenuStarters such as Clove Smoked Lamb Chops, Tamarind-glazed quail breast or Griddled scallops with ginger, garlic, crushed spice butter and mains such as Laverstoke Park buffalo lal maas or Assamese duck steamed in banana leaf, leave you spoilt for choice.
Add to this a superb cocktail list and exciting wines from expert Peter McCrombie and it is easy to see why Babur is such a success.
Awards and accolades received by Babur
5 Star Food Hygiene ratedAA Restaurant Guide 2014 2 Rosettes‘Best Indian Restaurant’ National Curry Week 2013Zagat ‘Best Indian Restaurant’ 2013Trip Advisor Certificate of Excellence 2013Mood Food Magazine Mofo Award 2009-2012London Best Inexpensive Restaurant - Harden’s 2009Nominated for ‘Best in London’ - Good Curry Guide 2007/8Best in Britain Top 30 Award (BIBA) 1993-2000, 2007&2013
Comments & Reviews''Babur takes a thoroughly creative approach to cuisine as well as décor” - (2 Rosettes)The AA Restaurant Guide 2014 “Innovative, exciting and as good as any Michelin starred Indian 'in town' but at half the price “ - Foodepedia“Food - Exceptional, Service - Very good, Ambience - Very good” - Harden’s“Good looks and innovative cooking make this passionately run and long-established Indian restaurant stand out.” - Michelin 2013"Taking Indian food to new heights, this Dulwich destination presents amazing gourmet cuisine with exciting flavour combinations and seasonal specials” - Zagat Guide 2013Babur is not just any old Indian restaurant - it is unique, exciting and fresh.... Fluid Eating“Creative surroundings and creative cooking” - Good Food Guide 2013'People don't come here and ask for curry house dishes - instead.... they enjoy the wonderful offerings of the highly talented chef and his team “ - The Independent“The best dining in South East London” Sunday Times Top 200 Restaurants
"Worth the journey from anywhere” Zagat Best Indian Restaurant 2013
6
From the Babur Menu
Steamed spice crusted Shoulder of Lamb with rotis or beetroot khichdi10-12 portions
10 lbs boneless lamb shoulder, in 200g portions, 4 Tbsps crushed red chilli4 Tbsps red chilli powder4 Tbsps salt5 Tbsps cumin6 Tbsps coriander4 tsps garam masalalarge handful crushed garlic pastelarge handful crushed ginger paste250ml lemon juicevegetable oil to cover meat for marinating
Serve either with rotis as a starter or beetroot khichdi as a main.
METHOD
Mix all spices, oil and lemon juice in large bowl to get even marinade mix. Taste to be sure of marinade flavour. Mix meat in well to completely coat with marinade. Put in fridge and marinate for 100 hours. Can be made extra hot with fresh green chilli.
Put in pot with oil and marinade on medium fire and turn over frequently for about 20 minutes as meat must not brown. Once marinade starts bubbling, seal pot with flour/water paste. Steam for up to 6 hours (depending on heat) until meat is soft and interior fat melts.
Special Tastings - Festivals - Home Delivery - Conferences - Fine Dining
Chef Jiwan Lal presents a Nepalese Haggis for a very special Burns Night
7
Bengal Clipper111-12 Cardamom Buildings, 31 Shad Thames, London SE1 2YR Tel :020 7357 9001
Awards and accolades received by Bengal Clipper
Real Curry Restaurant Guide ‘Best in Britain Top 30’ 196, 2000, 2003, 2011AA Best Indian Restaurant Rosette 1996, 1997, 1998Good Food Award Best Indian 1996Featured in Michelin GuideLondon Docklands Indian Chef of the Year 1993Spinach Masterchef 1997Zagat Recommended 2006Hardens Guide Recommended 2005, 2014BCA Chef of the Year 2011National Curry Week Customer Restaurant of the Year 3rd
Comments & Reviews"Elachi Murgh, a chicken dish created by the chef to explore the powerful flavour of cardamom, is a must."Fay Maschler, Evening Standard
"Beautifully crafted food. Elachi Murgh is such a superb curry, it's almost worth visiting for this alone."Guy Diamond, Time Out
"Xacuti Chicken was superb."Lindsey Bareham, Sunday Express.
"Elegant in atmosphere- Excellent attentive service and knowledge of cuisine- Mouth-watering flavors of the country-Delightfully presented - a delicious pleasure indeed!"Sanjay Michael, londoneating.co.uk
"...a smart location set the scene for this (surprisingly) authentic and interesting South Bank Indian - a comfortable and spacious place, which is emerging as an ever more reliable destination."Hardens Restaurant Guide
"Conran has a contender."Paul Meikle, London Newspaper Group
"Deliciously delightful in all aspects! ... all 3 of us were happily surprised at the consistent quality of each dish! The attentive service was not at all overbearing and I will certainly return on my next visit to London this May. Excellent Indian Cuisine!"grabameal.com
When plans were being made for its opening in 1994, the Bengal Clipper commissioned top artist Christopher Corr and Brian Grimwood to create a series of paintings for the restaurant. Be it artistry in the kitchen, or a feast for our eyes, the Bengal Clipper aimed to establish itself as an Indian restaurant like no other
The superb menu is created by Head Chef Mohammad Asrar and his team. Chef Asrar has worked at the Taj Palace Hotel in Delhi and the Crown Plaza Hotel in Jerusalem. Enjoy the exceptional chicken dish Murgh Sagrana, Hass Jalfrezi or perhaps the tasty Saag Methi Gosht and don’t forget the decadent Dal Makhani as a side order.
The 150 cover restaurant on the banks of the Thames is highly regarded by most food critics and even highly ranked by Michelin. The decor is modern and in line with its "Clipper" theme with a large bar area and even a piano to provide that relaxed mood.
Bengal Clipper is also well known for its support of charities and connections with the sporting world.
8
From the Bengal Clipper Menu
Murg SagaranaPreparation time-30minsServes-1 to 2
1 breast chicken1 tablespoon ginger garlic paste1-tablespoon vegetable oil5-6 curry leaves¼ onions (juliennes)½ teaspoon turmeric powder½ teaspoon sugar1 small pot of single creamSalt to tasteDash of tomato puree Garnish coriander stems
Method
Cut jolliness of chicken breast, marinated with ginger garlic paste and teaspoon cornflower for 5 minutes. Then deep fry chicken. Take a pan put table spoon vegetable oil, ginger garlic paste, curry leaf, onion in the pan and toss for a minute, add turmeric powder, tomato puree, slightly deep fried chicken and add single cream in the pan cook it for 2 to 3 minutes in slow fire Murg Sagarana is ready.
Garnish with coriander.
Ideal for groups and parties - ‘The Art of Indian Dining
9
Bengal Dynasty106 Chester Rd E, Shotton, Deeside, Flintshire CH5 1QD Tel :01244 830455
Awards and accolades received by Bengal DynastyBritish Curry Awards - 2007
BIBA TOP 30 Restaurant in UK Year 2001, 2002, 2003, 2004, 2005, 2007, 2013
Best Restaurant in Wales by Cobra Good Curry Guide 1995, 1997, 2001, 2003, 2004, 2012
Top 100 Restaurants in UK Good Curry Guide 1991 - 2001
Top 30 Restaurants in Great Britain Real Curry Guide 1994 - 1999
Patak's Best Restaurant in Wales 1993
Five Domes National Dome Grading Scheme 1997 - 2001
Bengal Dynasrty offers an East Indian & Bangladeshi cuisine- a mouth-watering array of carefully spiced meat, fish, and vegetables with Branches in Lalndadni and Hollywood USA.
Contemporary East Indian & frontier cuisine with emphasis on fresh ingredients, local produce and the right blend of spices following standardized authentic modern recipes.
They specialise in meat dishes, in particular: Kadai, Pasanda, Tikka, Masala; Jhalfrezi and Balti dishes. Fish features extensively on the menu. Feast on a King prawn or shell fish curry - sample our Salmon Paturi, Jhinga Joshina, Prawn Malai Curry or the Bangladeshi Ayr fish - Macher Jhol.
The Bengal Dynasty Deeside is named after its sister restaurant in Llandudno, which was launched the day before Bangladesh Independence Day in 1988. It opened in July 1991 in a former guest house converted into a stylish, spacious restaurant. The elegantly furnished restaurant, which is fully licensed, seats 92 has a roomy lounge bar 40. It is air-conditioned and has disabled access. A number of celebrities have enjoyed the Bengal Dynasty experience over its many years at the top. Oscar winning Sir Anthony Hopkins ate here six times during a short spell at Theatre Clwyd. Tim Healy of Auf Wiedersehen Pet has eaten there, as have actors Stephen Pinder from Brookside, Leslie Phillips from Carry On and Liverpool comedian Stan Boardman is a frequent customer with his family
Comments & Reviews
“Onion bhaji was heavenly Amazing curry, amazing mixed pickle with poppadoms will defo be back again soon! Best curry in my life and I have ate alot of curries!!”- Trip Advisor 2014
“Took some guests to this restaurant as we had heard this is the best curry in the area. I enjoy trying out different Indian food and was not disappointed. I ordered one of the chef's recommendations and it was excellent.” Trip Advisor 2013
“Large, contemporary Indian restaurant. The award winning Bengal Dynasty serves a vast array of mouthwatering Bangladeshi and Indian cuisine.” - Onionring
“Long live the Bengal Dynasty Restaurant! and congratulations on your 'BEST IN NORTH WALES AWARD,' and we wish you a wonderfully busy 2013” Pat Chapman’s Curry Club
10
From the Bengal Dynasty Menu
Salmon PaturiFor 4 person
Ingredients':Salmon Fillets 205 gmBlack Mustard seeds 2 tsp Yellow Mustard seeds 3 tspPoppy seeds 1 tspGrated Coconut 4 tspGreen Chilli 4Turmeric Powder 1 tspLemon Juice 2 tspSalt to tasteMustard Oil 4 TbsGarlic 4 clovesGinger 1 inchBanana Leaf
Method
Cut Salmon fillets into 4inchX 2inch sizes and marinate with lemon juice and turmeric powder set a side for 30 min.
To make paste:Put mustard seeds, coconut, poppy seeds, green chillies, garlic, ginger, salt turmeric, add little cold water. Put all these ingredients' in a blender and make affine paste.
Now cut banana leaves into 8X8 inch squares lightly roast it soften it for foldable.Put glossy side up; rub little mustard oil on leaves.
Mix paste with fish and put the fish into centre of the leaves and pore little mustard oil on each fish. Now fold into square parcels secure with tooth pick or tie with thread.Now in a double boiler or steamer place the fish parcels and steam for about 30 min.Sunday Buffet - Special Occasions - Groups
11
Brilliant72-76 Western Rd, Southall, Middlesex UB2 5DZ Tel :020 8574 1928
Awards and accolades received by BrilliantBritish Curry Awards ‘Best Indian Restaurant in London Suburbs’ 2008-2011
Best Punjabi Restaurant (Cobra Good Curry Guide)
Best in Britain Top 30 Award (BIBA) 2006-2013
Ramsay’s Best Restaurant - Channel 4
Best Ethnic Restaurant (The Independent)
2nd Best Restaurant in Britain (The Observer)
Best Regional Restaurant (Good Curry Guide)
Achievement in the Hospitality and Catering industry, young female achiever (Dipna Anand)
Comments & Reviews“ Brilliant remains in the top rank of local eateries thanks to its combination of high-quality Punjabi-based cookery & glitzy panache.”Square Meal
“Prompt, smart service, first-rate accompaniments (six own-made chutneys, skilfully rendered breads, high-quality basmati rice), a cocktail list and a room full of happy multicultural parties confirm Brilliant’s pedigree”.Time Out
“Best Indian food in the country”Michael Winner, Daily Mirror
“Produces a lunch that is better than the best in Europe.”Victor-Lewis Smith, Daily Mirror
“I can tell you it was a real treat”Fay Maschler, Evening Standard
“Brilliant is a stayer”Sophie Grigson, Telegtaph Magazine
“Blissful experience, memorably excellent cooking”David Robson, Daily Express
The Brilliant Restaurant is located in old Southall and specialises in North Indian Punjabi cuisine with a Kenyan slant. Currently The Brilliant has 250 seats and boasts a Banqueting Suite for 120 guests. Brilliant is also uniquely licensed to hold Civil Marriages and also operates an Outdoor Catering Service for specialist events. The Brilliant Restaurant opened in 1975, although its background represents 150 years of catering experience and expertise as The Brilliant establishments in Kenya were opened by Bishen Dass Anand who was known to be the King of all Chefs during that time in Africa. Bishen Dass groomed two of his sons Gulu and Kewal Anand and they decided to re-launch The Brilliant Restaurant in London.
The food served at The Brilliant is authentic North Indian Punjabi food with Kenyan influences also seen on the menu and each of the dishes has a unique flavour, taste and texture and is cooked to perfection. At the heart of the business is devotion to authentic, fresh and superbly prepared food. The Brilliant is a family run establishment which is now in its third generation. Gulu's (Chairman) children, Dipna and Shanker are now the forefront of the business, eagerly bringing in new concepts, ideas and innovations.
After Brilliant's success on Channel 4's 'Ramsay's Best Restaurant' series, where the restaurant was voted as one of 'Ramsay's Best' and after being visited by His Royal Highness The Prince of Wales, the popularity of the Brilliant has risen to new heights Recently The Brilliant has launched the new venture of offering Indian cookery courses which take place on the weekends and these are proving to be extremely popular. The cookery courses are accredited by The University of West London and are described by customers to be fun, exciting and informative.
12
From the Brilliant Menu
Achari Tikka (serves 4-5)
Recipe: 800g boneless chicken (boneless thigh meat) diced 120g Greek yoghurt 1 teaspoon mustard seeds 1 teaspoon onion seeds 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1 teaspoon coriander seeds ½ teaspoon fenugreek seeds 1 teaspoon turmeric 2 teaspoons dried fenugreek leaves (crushed) 20ml white vinegar 100 ml mustard oil 2 heaped tablespoons fresh ginger/garlic paste 4/5 fresh green fnger chillies (made into a paste) 1 ½ teaspoons red chilli powder 1 ½ teaspoons salt or to taste
For the garnish (optional) ½ lemon 30g mixed pepper juliennes
This is a delightful relatively new addition to the 'Brilliant' menu and now a very popular tandoori starter. The word Achar in Hindi means pickle and thus Achari means pickled. In the olden days, it is said that Achari Curry was made from the spices left over after the pickle had been consumed. Nowadays however it is made from scratch using whole spices commonly used for pickle making. This is a Punjabi recipe of chicken pieces marinated in pickled spices and roasted in the oven. Although this is a dry dish without a sauce, the chicken pieces themselves can be added to a sauce if desired. The main ingredient in the recipe is mustard oil which works well when infused with all the spices and then mixed with the curd. This recipe was taught to me by Chef Sunil and it was Sunil who brought the creative dish to Brilliant's menu. The thigh meat makes it even more juicy and succulent and its one of those dishes that you want to keep eating without stopping. - Chef Dipna Anand
Method 1. Put the mustard oil in a bowl, together with the dry spices (mustard seeds, onion seeds, cumin seeds, fennel seeds, coriander seeds and fenugreek seeds), mix thoroughly 2. Put yoghurt into a separate mixing bowl and add the oil and dry spices mix to the yoghurt, mix thoroughly 3. Add the dry fenugreek to the marinade, together with the turmeric, red chilli powder, white vinegar, salt and ginger and garlic paste and mix thoroughly 4. Add the diced chicken pieces to the marinade and coat the chicken evenly with the mixture 5. Leave to marinate, preferably overnight or for a minimum hour 6. Pre heat the oven to 180ºC 7. Spread the chicken pieces evenly on a baking tray and cook in the oven for about 25 minutes on gas mark 180°C until cooked 8. Garnish9. Serve hot & spicy.
The Anands - father Chairman Gulu, daughter Chef Dipna, son Manager Shankar with ‘naan apprentice’ Gordon Ramsay.
13
Café Spice Namaste16 Prescot St, London E1 8AZ - Tel :020 7488 9242
Awards and accolades received by Café Spice Namaste :
Shortlisted, 2013 Specsavers National Book Award 'The Incredible Spicemen’Shortlisted, 2013 World Food Award 'Cookbook of the Year' -'Mr Todiwala's Bombay: Recipes and Memories from India’Springboard Excellence Awards 2013 Highly Commended, Cooperate Responsibility CategoryAsian Business Awards 2013 Winner, Independent Restaurant CategoryFootprint Forum Awards 2013 Stakeholder Engagement Category, Runners upCraft Guild of Chefs Chairman's special Award 2013 Eat Out Awards, 2013 Corporate Social Responsibility and Environment, FinalistsMichelin BIB Gourmand 2013 15th consecutive yearRSPCA's Highly Commended Good Business Award Independent Restaurant Category, 2012Craft Guild of Chefs' Special Award, 2012Footprint Forum Award for Commitment to the Environment, 2011London Chamber of Commerce & Industry Leadership in Sustainability Award, 2011Sustainable Food Award, Corporation of London Sustainable Cities Awards 2011Mood Food Restaurant of the Year 2009Highly Commended Sustainable Food Sustainable Cities Awards 2009Finalist Cateys Green Award, 2008Finalist Sustainability Cities Awards for Environmental Improvement in SMEs 2008British Curry Awards Personality of the Year 2007Arena Accolade, 2006Green Mark Award, 2006Springboard Special Award, 2006Cateys Education and Training Award, 2005Investors in People Champion Organisation, 2005Springboard Special Award, 2005Edge Employers Award, 2005Green Apple Award for Environmental Best Practice, 2005BIBA Restaurant Personality of the Year, 2004/5Tio Pepe ITV London Restaurant Awards Outstanding Contribution to London Restaurants, 2004BIBA Best Indian restaurant in the UK, 2004BIBA Best Front of House, 2003BIBA Top 30 2007-2013Finalist- Time Out Indian Restaurant of the Year, 1995/6
More than a restaurant, a culinary institution, Café Spice
Namaste is Cyrus and Pervin Todiwala's celebrated landmark
Indian restaurant, a short stroll from the Tower of London.
The restaurant has been at the pinnacle of the industry since
opening in 1995
Cafe Spice Namaste's elaborate and extensive a'la carte menu
incorporates the best of Indian cuisine with specialities and
influences from all over Asia, often with a European twist.
Our recipes also draw from Cyrus and Pervin's rich Parsee
heritage.
Constant innovation is their hallmark, and they continue to
lead in reinventing the rich tastes and experiences of India and
the Sub-Continent for our discriminating customers. A visit to
the colourful, comfortable premises, which includes a vibrant
outdoor Ginger Garden (for private parties only of 15 people
or more) will be a lesson in what true Indian dining is about..
Cyrus was awarded an MBE by HM The Queen for services to
education & training and an OBE for his contribution to the
hospitality industry. He is a Deputy Lieutenant of Greater
London. In 2012, he cooked the very first luncheon for HM
The Queen's Diamond Jubilee Tour, featuring his now famous
'Country Captain'.
Inr 2013, Cyrus Todiwala teamed up with Scottish Chef Tony
Singh in a new prime time series on BBC2, 'The Incredible
Spice Men'. In 2014 Cyrus and Pervin opened Assado in
London to feature Goan and Portuguese cuisine to add to their
other successful brands, Mr Todiwala's Kitchen at Hilton
Heathrow and Park Royal Cafe.
Comments & Reviews
Harden's Guide
The New York Times
Zagat
Harden's Restaurant
Guide
Eastern Eye
London
Evening Standard
Frommers London
Harpers & Queen
Cyrus Todiwala “continues to weave his magic” at this
“quirky” City-fringe veteran…
A terrific restaurant' -
”Offers a real tour of the Indian palate'
Still a winner after all these years' -
Ticks all boxes of an Indian restaurant but has more to
offer' -
'…some of the classiest curries in the City' -
London's finest Indian food' -
A chef of genius' -
Sustainable Food Award' -
Traditional cooking done brilliantly'. This was our first
visit and boy, did we enjoy it. The food was well presented
and beautifully spiced. The waiting staff were helpful and
knowledgeable.' -
2011 Corporation of London
Sustainable City Awards
TripAdvisor Diner Review, December
2013
14
From the Café Spice Namaste Menu
Turkey SamosasINGREDIENTS FOR 45 SMALL SIZED SAMOSAS
TURKEY LEG MINCE 1KgSUNFLOWER OR RAPESEED OIL 3TbspGREEN CHILLI 8-12 Finger chillies finely choppedCUMIN SEEDS One heaped TspGINGER/ GARLIC PASTE 100Gms (puree 50gm of each together or crush finely in a mortar)ONIONS 4-5 Small Chopped finelyTURMERIC POWDER 1 Level TspCHILLI POWDER 2 TspCURRY POWDER 1 Heaped tbspGARAM MASALA POWDER 2TspGREEN PEAS 250Gms Blanched and drainedPOTATOES 2 Medium sized boiled, peeled and dicedFRESH MINT 50-60 leaves shredded finelyFRESH CORIANDER 2Tbls ChoppedSALT First one heaped teaspoon & then as you desireFOR THE FILLINGSPRING ROLL PASTRY(Singaporean or Malaysian is best) Use one Pack of the 6”X6” small sheets PLAIN WHITE FLOUR 2 Tablespoons for sealing the pastry
IF MAKING LAMB or CHICKEN SAMOSA ONLY CHANGE IS THE MINCE. You can also use beef, venison, Lean pork or game.
A samosa is simply a pastry filled with a variety of fillings, shaped into a triangle and deep-fried. Samosas vary across the length & breath of the sub-continent and it is not uncommon that people from the North particularly the Punjab will easily dislike the samosas from the south and will even go on to say that those are not samosas. Besides the rivalry every community has differences in their styles, fillings, pastry etc. as well as a difference between the Muslim styles and the Hindu styles. However a certain Memon gentlemen Mr Ebrahim used to vend his on Bombay's famous Juhu Beach every evening with a helper carrying a huge basket of hot- chilli hot samosas. They were so hot with the extra minced chillies that they literally made you jump. He was seen and heard shouting “Jumping Chicken-Chicken is Jumping” and people would throng and hundreds of samosas would vanish in minutes. Job done he would retire and the Sugar-cane juice man who he stood next to, would be thumping with business with people dousing their mouths. I was told that he also owned the Juice stall! Ours of course is milder and made with Turkey Leg Mince but you can turn it all the way up if you like. Since samosas need to be had amongst friends and family this recipe will allow you to impress a few
THE SAMOSA FOR BEGINNERSPurchase the ready made pastry approximately 6” square and, open the packYou must keep a damp cloth ready to cover the pastry as you work on the individual samosasTake a quarter plate and by placing it on top of the pastry cut the pastry as a whole pack into a round disc with a sharp thin tipped knifeThe trimmings can be cut into small pieces, deep-fried and either eaten as they are mixed in a saladCut the disc into half, keep one pile on top of the other.Peel the pastry taking two sheets at a time. One sheet is too thin for this and will not make a good samosa.Cover with the damp cloth whilst you get your cold mince ready and a tablespoon.You will also need a sealant. Make a thick paste of the plain flour with a little water until you have the thickness of porridge.Now taking one edge of the half round pastry fold it over the to the centre and applying some paste stick the edge forming a one third triangleThen folding the other edge over make it into a cone making sure the lower tip is fully sealed and does not display a hole.Open the cone, make a ring with your thumb and forefinger and slip the cone into it, making sire the sealed edge in the centre is facing you
thFill the cone until approximately 3/4 of an inch from the top and gently press the filling down towards the pointed endThen folding one edge in over the filling apply the paste and fold the other edge over.Rub your fingers over it a few times until you are sure the samosa is well sealed.When all the samosas are complete fry in hot oil and enjoy with fresh green chutney.
METHOD FOR COOKING MINCE;First of all get everything ready and keep it all separately in small to medium bowls or plates whatever you like well before starting. DO not however keep the pastry open, it dries too quickly.Blend the powders in 200ml of water, beat well with a spoon, cover and set asideTake a wok or a casserole and add the oil. Heat it until you see a haze on top and add the chopped green chillies. (Do not peer too close to the pan at this stage as the vapours will send you into a fit of cough and sneezes). Add cumin seeds. In a few seconds as soon as cumin changes colour, add the ginger and garlic either crushed finely or pureed and sauté wellAs soon as garlic changes colour slightly add the chopped onions and sauté until soft and pale. Remember that the chillies ginger and garlic will stick to the bottom so scrape well with your spatula.When onions are soft add the masala paste and add a bit more water to the bowl to release any stuck to the bowl to the pan. Cook for a few minutes until you see the water evaporate and the aroma is rich and not raw smelling.Add approximately 250ml of water, reduce the heat or turn off and add the mince in. blend well until it is smooth and fully mixed with no lumps. Return to the cooker or increase the heat but stir well for a few minutes until the mince all breaks up and cook until the mince dries completelyAdd the peas and diced potato, chopped mint and coriander and remove from heat.Rather than to over cook and make the mince leathery, it is best to pour the cooked mince into a strainer over a bowl just to drain away any fat released or liquid left in.Cool and use for filling the samosas
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Calcutta Brasserie7 St Pauls Court High Street Stony Stratford MK11 1LJ Tel: 01908 566577
Awards and accolades received by Calcutta Brasserie :
Runner up at the Federation of Small Businesses (FSB Awards) 2013
Best Asian Chef at the Milton Keynes Food & Leisure Awards (MKFLA) 2013
Best in Britain Award (BIBA) by Mood Food Magazine 2013
Shortlisted for the British Curry Awards 2013
Honoured in the Cobra Good Curry Guide 2013
Certificate of Excellence 2013 by national travel review website, TripAdvisor 2013
Runner up for the Tiffin Cup 2012
Finalist for the British Curry Awards 2012
Honoured in the Cobra Good Curry Guide 2012
thSet within a grade II 17 Century listed Chapel in
the heart of the historic and idyllic town of Stony
Stratford; Calcutta Brasserie offers the ultimate
fine dining Indian experience.
Calcutta Brasserie has become one of the areas
most talked about restaurants, receiving national
recognition for its quality of food and service.
The Indian restaurant has won multiple awards
including; 'Best Asian Chef' at the Milton Keynes
Food & Leisure Awards (MKFLA), a Best in
Britain Award (BIBA) by Mood Food
magazine/Federation of Specialist Restaurants,
and was also shortlisted for the prestigious
British Curry Awards.
Boasting exquisite traditional Indian cuisine,
Calcutta Brasserie is renowned for offering
unique and exotic dishes taken from the
cookbooks and inspiration of the Motherland.
Each chef shares an obsession for cooking that
has been etched into their family through
generations of culinary discovery; food is their
passion. The stunning restaurant offers its
customers an exciting place to dine, offering
regular live music, charity events to support the
local community and creating innovative dining
experiences like Dining in the Dark
Comments & ReviewsElegant and romantic, Calcutta Brasserie is set inside a charismatic 17th century chapel in Stony Stratford, Milton Keynes. Located in St Paul’s Court, this unique restaurant is the perfect choice for celebrations of any kind, and you’ll adore the high arched ceilings, gargoyles and famous mural…Top Table
This is a wonderful place to go for a special occasion. The unusual building and decor are interesting and nothing to do with India! The food is exceptionally good and the staff are charming and helpful. Trip Advisor
Calcutta Brasserie offers a polished menu that draws on the experience of its chefs resulting in a fusion of flavours from three regions along southern India’s coastline. Wi-fi and easy parking make Calcutta Brasserie suitable for business meetings, and the wine list is filled with rare vintages guaranteed to impress serious bon vivants - Square Meal
Soak in the atmosphere of this most appealing of establishments too – after all, it’s not every day you are treated to delicious dining in a converted 17th Century chapel. - Milton Keynes Citizen
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From the Calcutta Brasserie Menu
Lobster Xec XecIngredients:
One whole Canadian lobster (700g)
Two onions
One tomato
¼ tea spoon cumin seeds
½ tea spoon turmeric powder
½ tea spoon chilli powder
25g dry red chillies
Four fresh green chillies
One clove of garlic
Two tablespoons of chopped fresh coriander
Two stems of fresh curry leaves
Two tablespoons of vegetable oil
Salt (to taste)
Lemon juice (to taste)
Method:
Remove the meat from the lobster shell.
Marinate the meat with ¼ tea spoon of turmeric
powder, lemon juice and salt.
Grind one onion and dry red chillies together to make a fine paste.
Heat the oil in a pan and add cumin seeds, curry leaves, chopped green chillies, chopped garlic, onion and red chilli paste, turmeric powder and chilli powder.
Cook the spices for 8-10 minutes then add chopped tomatoes, 175ml of water, marinated lobster meat and salt.
Stir it well and cook until it is done (10 minutes)
Garnish with chopped coriander and a slice of lemon
Private Hire - Wedding Receptions, Calcutta Catering - Special Events - Dining in the Dark
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Chez Mumtaj136-142 London Road St Albans, Herts Al1 1PQ Tel : 01727 800033
Awards and accolades received by Chez Mumtaj :
CIEH St Albans District Winner 2001
CIEH Northern Home Counties Regional Winner 2001
CIEH Grand Finalist of the National Curry Chef of the Year 2001( runner up)
CIEH Grand Final Winner of the National Curry Chef of the Year 2002
FSA Grand Final Winner of the National Curry Chef of the Year 2003 International Indian Chef of the Year 2003 Edinburgh AA Rosette Academy's Hall of Fame 2011
British Culinary Chef of The Year 2011
Alaskan Seafood Challenge Finalist 2012 (CGOC)
Best In Britain Award (BIBA) Top Ten(2013) by Mood Food Magazine
The Independent Newspaper (November 2010-2011) Voted Top Ten Best Asian Restaurant in Britain
Hardens U.K. Restaurant Guide 2009-2013
Awarded 2AA Rosette For Culinary Excellence 2008-2014
Listed in the TOP 100 (2008-Present) 'Cobra Good Curry Guide'
Best Newcomer / Most Innovative Restaurant/ Best in Southeast (2009/2010/2011) 'British Curry Award'
St. Albans Retailer of The Year 2011
Highest rating for Asian food category by online Toptable Diner Reviews for the past 3 years.
Multi award winning Chef Director Chad Rahman, who has made his long established Mumtaj the most popular Indian restaurant in St Albans, has now given this Romanesque historic town something else to talk about, an upmarket, fine dining restaurant named Chez Mumtaj.
Already a firm hit with locals, Chez Mumtaj provides unashamed luxurious dining, which brings together a unique style of haute cuisine showcasing contemporary flavours from India, France, Thailand, China and Malaysia, all enveloped in fresh seasonal ingredientsThe Saffron Lounge and Champagne Bar greets diners at the entrance. A rich and seductive affair, with an Asian Tapas Bar Food Menu and classic cocktails, the lounge offers space for 40 covers, with solid Brazilian mahogany panelling, lush leather banquette seating and in-built booths.
A private dining room, with space for 16 covers is sedate and charming, preceded by a swirling water feature.
The main dining area, with 110 covers, offers a warm, inviting and gentleman's club-like ambience, with specially commissioned carpeting, comfortable bespoke furnishings with cream leather chairs and crisp white tablecloths, all adding to the elevated splendour of the restaurant.At Chez Mumtaj, they are innovative, progressive, and passionate with their cuisine and service. They also offer a luxurious dining experience which is unforgettable, both with cooking and the ambience. It's an experience well-worth savouring.”
Comments & ReviewsThis glamorous French-Asian fusion establishment on the London Road in St Albans is a cosmopolitan restaurant with a nod to Josephine Baker inspired glamour and 1920s Shanghai style. Top Table
One of the best restaurants i know of which combine the tastes of asian food with the sophistication of modern european quality food. - Trip Advisor
Luxurious oriental fine dining comes to St Albans in the shape of Chez Mumtaj – an ambitious venture that aims to score with its modern Indo-French & pan-Asian cooking. The Saffron Lounge & Champagne bar have the feel of a gentlemen’s club with mahogany panelling & built-in leather booths; similarly, the swanky dining room exudes splendour & exclusivity. Square Meal
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From the Chez Mumtaj Menu
Majestic Lamb Souffle
Method
Chicken MoussePlace diced chicken in food processor with garlic paste, salt , pepper, ½ tsp kashimiri chilli powder, ½ tsp cumin, ½ tsp garam masala, 1 tsp. truffle, oil, pinch of nutmeg, 1 egg white and 250ml double cream and blend to a fine paste.Lamb CutletLightly season with salt and pepperWasabi MashBoil potatoes in salted water until cooked strain water and place in saucepan. Add butter, milk, double cream, wasabi paste and season to taste. Mash and whisk until fine paste develops, set aside and keep warm. Fondue of Wild MushroomAdd 1 tbsp olive oil to pan and mushrooms chopped garlic, shallots, seasoning and add Madeira, port wine sprig of thyme and cumin seeds sauté until liquid has reduced and mushrooms have caramelised. Set aside and keep warm.1. Layer 1 tbsp of wilted spinach on the eye of each lamb cutlet. Place 1 tbsp of chicken mousse on top of the wilted spinach followed by a small piece of blue cheese and a sprig of tarragon.2. Wrap securely the eye of each Lamb Cutlet with the lamb caul fat 3. Heat a heavy based pan with clarified butter and 4 garlic cloves4. Place each Lamb Cutlet into pan and sear for 2-3 minutes5. Remove from heat add soaked thyme and 2-3 bay leaves to pan and place in pre-heated oven at Gas Mark 4 and cook for 10-12 minutesPlating1. Place one serving spoon of the wasabi mash puree on a plate2. Place 1 tbsp of Fondue Mushrooms on the Wasabi Mash.3. Top with two lamb cutlets criss-crossed4. Garnish with gold leaf and sprig of rosemary and red chilli
Lamb Cutlet soufflé, Wasabi Mash, Leaf Spinach Fondue of Wild Woodland Mushrooms and Shallots. Serves 3
INGREDIENTS6 French Trimmed Lamb Cutlets250gr chicken breast1 egg white250ml Double CreamSprig of TarragonSalt and Pepper1 tsp Garlic Paste100g Blue Cheese100ml MilkPinch of Nutmeg100g Butter3 Maris Piper Potatoes1tsp Wasabi PasteWilted Leaf Spinach½ tsp Kashmiri Chilli Powder½ tsp Cumin/cumin Seed½ tsp Garam Masala200gr Lamb Caul FatGold Leaf300g Woodland MushroomChopped GarlicSliced ShallotsOlive OilTruffle OilThyme & Bay Leaves100ml Madeira Wine1000ml Port Wine
Chad Rahman is one of the UKs most innovative and dynamic curry chefs todayChef Owner of Chez Mumtaj in St Albans. Won National Curry Chef title in 2002 & 2003 and International Chef of the Year. In 2008 he opened Chez Mumtaj to offer up market Modern French-Asian Dining He worked in a variety of highly prestigious hospitality outlets ranging from hotels to restaurants such as the 5 Star Hyatt Regency Hotel and Four Seasons Hotel, Houston, Texas and The Hilton Hotel Group.
19
Chilli Pickle17 Jubilee St, Brighton BN1 1GE Tel :01273 900383
Awards and accolades received by Chilli Pickle :The National Restaurant Awards 2011-13 Awarded top 100 restaurants in the UK. Nominated number 50 in the UK October 2013 www.nationalrestaurantawards.co.ukAA 2 Rosettes 2013 'The Chilli Pickle deals in the food of the Indian sub-continent and it does so with an attention to detail, passion and verve.’Hardens 2013 'By far the best Indian in town’Michelin Bib Gourmand 2013 'Oft changing menu of thoughtfully prepared authentic Indian dishes with delicate spicing and good quality ingredients’Brighton & Hove Food Awards 2013 Gold -Best delivery service. The Chilli Pickle Canteen Brighton & Hove Food Awards 2013 Best Restaurant Runner up. Brighton & Observer Food Awards 2013. Runner up Best Ethical Restaurant’Interview with Sky News regarding the importance of immigration http://news.sky.com/story/1154680/immigration-strain-or-gainGood Food Guide 2013- 3 pointsCraft Guilde of Chefs awards Runner up best Ethnic Chef (Alun Sperring)Brighton Curry Chef of the year. Alun Sperring The Chilli Pickle Brighton County Council Curry Chef of the year September 2013Mofo Best In Britain Awards 2013Member of The Sustainable Restaurant AssociationRecommended by Cool Places Guide 2013
·
Comments & Reviews
Asiana Magazine Summer 2011
'Take it from an Asian who reviews Asian food for a living, the Chilli Pickle is not the most exciting place to eat innovative Indian Cuisine in Brighton, it's the best in the South of England'
So Magazine February 2011 'This is a restaurant that will go down in Legend'
AA 2 Rosettes 2011 -13
'The Chilli Pickle deals in the food of the Indian sub-continent and it does so with an attention to detail, passion and verve.'
After working as a chef for over a period of 20 years overseas, gaining experience and knowledge in a range of eclectic cuisines in world class hotels and restaurants with the latter years spent leading kitchen brigades, Alun Sperring decided it was time to go it alone.
Having travelled with wife and partner Dawn to India on numerous occasions, with a shared passion for it's food and culture as well as an inspirational stint with Vivek Singh at 'The Cinnamon Club' and a big Indian influence in the kitchens in Dubai, the decision for our future restaurant to be Indian felt very natural and so The Chilli Pickle was born.
After two and a half years at Meeting House Lane, the restaurant'original location, an opportunity came a move to the restaurant space at myhotel.
Andy Thrasyvoulou the founder and CEO of myhotels believed in them as a small independent and that they had the right tools to make the large space succeed. Since then Chilli Pickle has become something special with a relaxed atmosphere and innovative food winning awards and critical acclaim.
Alun & Dawn Sperring attend one of their several award winning functions
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From the Chilli Pickle Menu
Tandoori Lamb Chops Rogan JoshIngredients :Lamb Cutlets 20pcSliced Onion 500g A.First Marinationtinned chopped tomato 500gGinger paste 15gGarlic paste 15gvegetable oil 50mlsalt to tasteB. Second marinationBrown onion paste 200gGaram Masala 20gkastoori methi 15gcoriander powder 15gkashmiri chilli powder 30gRoasted Beetroot Paste 50gBeetroot juice 100mlC. Rogan GravyKastoori Methi 15ggaram masala 15gLamb stock 500mlCoriander powder 30gKashmiri Chilli Powder 15gVegetable oil 175mlFresh Coriander chopped 25gtomato paste 50gginger paste 125ggarlic paste 125gsalt to taste
MethodA.1. Mix lamb chops with oil, kashmiri chilli powder, salt, ginger -garlic paste and leave for one hourB 2. Mix all ingredients from 2nd marination and mix into lamb cutlets3. Chill and allow to rest for at least 2 to 3 hours.C 1.Heat a heavy based sauce pan. Add vegetable oil. 2. Add sliced onion and cook to a nice golden brown.3. Add ginger garlic paste and cook for 5 minutes. 4. Blend together the tomato paste & fresh coriander. Then add to pan5. Add remaining spices to pan cook for a few minutes. Then add blended tomatoesand lamb stock. Bring to a boil and simmer for 30 minutes6. Blend gravy until smooth.7. Return to pan and finish with beetroot juice and fresh chopped coriander. Check seasoning to taste.
To finish4. Heat barbacue or grill when very hot cook the cutlets for 2 -3 minutes each side, longer if you require well done Serve with a side of the hot Rogan gravy (C.)for dipping.5. At The Chilli Pickle we serve our Tandoori lamb chops with Rogan gravy, Peshwari Naandrizzled with honey and tomato-spring onion Cachumber salad
21
Cinnamon Culture46 Plaistow Lane, Bromley BR1 3PA Tel :020 8289 0322
Awards and accolades received by Cinnamon Culture :
Michelin Guide recommended 2012/2013/2014
MoFo Mood Food Magazine Top 30 Award 2011
BIBA Best in Britain ‘Outstanding’ Award 2012
Customer Restaurant of the Year National Curry Week 2012/2013
Best Traditional Signature Dish National Curry Week 2013
Comments & Reviews
Indian restaurant where not only is each dish several star anises
higher in quality and broader in range, but so is the wine selection
with knowledge on hand about which wine would drink well with
each dish.
The best of these modern, high end Indian restaurants follow the
high spots in the Indian calendar and the seasons which is what
made me get on an overground train to leave central London for
Sundridge Park, a suburb of Bromley in Kent. The game festival
at Cinnamon Culture lasts till the end of October and I wanted a
taste. - Foodepedia
“What a rare find in suburbia!” offering a “great modern twist on
Indian cuisine”, this “large” operation “tucked away by the
station” wins impressively consistent ratings across-the-board. -
Hardens 2014
Destination restaurants are few and far between and need to be
treasured when they are discovered. Just such a restaurant is
Cinnamon Culture in Bromley. I had been there twice before but
the food has now moved to a new level under new Head Chef
Suresh Pillai whose background includes stints at Veeraswamy
and Purple Poppadom in Cardiff. - Mood Food Magazine
The main idea behind the food at Cinnamon Culture is to present
Indian cookery with a more authentic, cared-for feel than your
average Saturday night takeaway, and we have to say we think
they pulled it off very well. The presentation of the dishes is the
first thing to strike you; it holds the influence of French cuisine
and the use of complementary colours and sparse garnishes make
each plate look very appealing indeed. - The UpComing
Former Victorian pub transmogrified into a smart Indian
restaurant where the cooking is undertaken with care. A plethora
of menus include Tasting and Vegetarian options, as well as a
monthly menu focusing on one region. - Michelin Guide 2014
Housed in a former Bromley public house, somewhat off the beaten track, Cinnamon Culture is that rare find that makes dining out so exciting.Opened in March 2011 by event and outside catering entrepreneur Manpreet Dhingra, the whole operation exudes style and elegance from the décor through to the presentation and taste of the food.The 75 seat restaurant is light and airy with wooden floors and well spaced tables with stylish settings. As you enter you will find the bar where you can just sit and enjoy one of their magical cocktails and a snack or be politely shown to your table to study a menu that will fill you with anticipation of delights to come.These are the creation of Head Chef Suresh Pillai who hails from Quilon in Kerala and is a master of South Indian as well as other regional cuisines. Try the tantilizing tastes and textures of dishes such as Travancore lobster, slowly cooked Wild Boar in freshly ground masala, white vinegar and garlic, Meen pappas (sea bass) and a mouth watering Syrian Christian style buffalo curry. The wine and cocktail list shows the same dedication to detail offering expertly selected wines at a wide variety of prices to suit every pocket.. This is a restaurant that has not stopped developing since it opened and is now recognised as one of the top restaurants serving Indian cuisine in the country attested to by the fact that customers voted in their hundreds to make Cinnamon Culture National Curry Week's 'Customer Restaurant of the Year 2012'.
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From the Cinnamon Culture Menu
Grilled wild Madagascar prawn with shrimp kedgeree & Alleppey sauce
Recipe for 2
Prawns marinade: 5g Kashmiri chilli powder 2g turmeric powder 1 heaped tbsp ginger and garlic paste 5 curry leaves, chopped Lime juice from half lime Salt 1 tbsp oil
Method: Clean and cut 2 wild Madagascar prawns across from head to tail to split it open. Rub with oil & spices and leave in the fridge for 30-60mins to marinate. Ingredients for Allepey sauce: 2g mustard seeds 2g fenugreek seeds 10g crushed garlic 10g crushed ginger 1 good quality large chopped tomato 2-3 curry leaves 5g turmeric powder 10g of Kashmiri chilli powder 15g green mango, sliced 300 ml coconut milk 3 tbsp coconut oil Salt to taste
Method: In casserole heat oil, crackle mustard & fenugreek seeds. Add crushed ginger, garlic & curry leaves. Sautee until light brown, add turmeric & Kashmiri chilli powder, chopped tomatoes and cook on a low flame for 2-3mins. Add sliced green mango and cook for further 2mins. Add coconut milk, stir it and keep on low flame for another minute or two. The consistency should be sauce-like, add water to dilute if necessary.
Shrimp kedgeree ingredients:
1 cup Basmati rice, washed and soaked for 30mins 2g mustard seeds 2 curry leaves, chopped 20g onion, finely chopped 5g ginger chopped 5g green chilli chopped 3g white Urad daal 30g shrimps 2-3 tbsp oil 3 cups water
Method: In the pan heat the oil, crackle mustard seeds and white Urad daal. Add chopped onions and ginger, curry leaves, chilli and sauté for 3mins until soft. Add shrimps. Salt to taste. Stir all the ingredients. Add 3 cups of water and bring it to boil. Stir in rice, cover the pan and simmer on a low flame until rice is soft. When sauce and rice are ready, take the prawn out of the fridge. Heat a non-stick pan, add a little bit of oil and grill the prawn for 3mins on each side. Alternatively, grill the prawn in the oven for 5mins at 180 degrees.
Plating Place the grilled prawn in the middle of a large plate. Mould the shrimp kedgeree on one side and place small bowl with sauce on the other side of the prawn. Garnish with finely chopped garlic chives and spring onions. Serve with mixed green leaves salad with julienne peppers to add touch of colour and wedge of lime
23
Cinnamon ClubThe Old Westminster Library, 30-32 Great Smith Street, London SW1P 3BUTel :020 7222 2555
Awards and accolades received by Cinnamon Club :Cool Brands Award 2009 - 2011
Sustainable Restaurant Association Two Star Award 2012
World Food Awards Restaurant of the Year 2009
UK Best Dishes Award 2007
British Curry Awards Most Innovative in London 2006
British Curry Awards Top Ten 2006
BIBA Best in Britain Top 30 Award 2003 - 2014
Theme Bar & Restaurant Awards Best Themed Bar 2002, 2008
Taste of London - Best in Taste Silver Award 2013
Comments & Reviews
“The fish was delicious, the rabbit dish an alluring mosaic of flavours including an unexpected lick of mustard inside the pancake wrapping” - Fay Maschler Evening Standard
“The deliciously deconstructed Indian food, which includes roasted plaice and Bengali spiced crab was a daring addition to the London dining scene in 2001” - Mark Leftly Independent on Sunday
“This restaurant’s singular personality is down to the chef Vivek Singh’s stunningly presented and exhilarating contemporary cuisine” - Square Meal
“20011 signals 10 years of success winning Cinnamon Club. Mr Singh Snr would have been proud” - Alan Jenkins Observer Food Monthly
“Vivek has introduced us to a world in which ingredients would taste of themselves rather than being masked by a camouflage of spice” - Tony Turnbull The Times
“Few establishments have done as much to further the reputation of Indian cuisine as has The Cinnamon Club - Rhodri Marsden - Olive
With exquisite food at the top of its genre, a stunning site in the heart of Westminster and a selection of chic contemporary private spaces, The Cinnamon Club is a landmark London restaurant with real wow factor. Since it opened in April 2001, The Cinnamon Club's ethos has been to revolutionise the way Indian cooking is viewed in the UK. Executive Chef Vivek Singh oversees a brigade of chefs to deliver the very best modern Indian cuisine that goes beyond authenticity. Encompassing the varying flavours and assorted ingredients of different regions, dishes are immaculately presented and designed to reflect the culinary traditions and depths of Indian cooking. With a commitment to using only the freshest, most seasonal ingredients and spices, diners are taken on a refreshing culinary journey and challenged to try something new.Depending on the seasonality of ingredients, dishes might include starters such as Tandoori breast of Anjou squab pigeon; Crisp zucchini flower with spiced vegetables and slow cooked marrow; or Grilled Scottish king scallops with stir-fried baby squid and cauliflower puree. Main courses might feature Char-grilled halibut with tomato and shrimp broth with a curry leaf quinoa; Roast saddle of 'Oisin' red deer with pickling spices; and Slow braised shoulder of Herdwick lamb with date and apricot lamb 'galouti' kebab.With every menu, the restaurant's expert wine consultant Laurent Chaniac advises on ideal wine pairings from an impressive 200-strong list The Cinnamon Club's exquisite food is served in the stunning surroundings of the Grade II listed Old Westminster Library, beautifully transformed into contemporary grandeur with a nod to genteel colonialism. The impressive wood paneled main dining room boasts many original features including a book-lined gallery running around the room. The building also houses a private dining room, mezzanine floor and library bar
24
From the Cinnamon Club Menu
Keralan Seafood PieInspired by the Keralan favourite, moily a fish curry made with coconut milk, curry leaves, green chillies and ginger this recipe highlights the beauty of simplicity.Being so simple it's also demanding in the sense that it needs the fish to be incredibly fresh to really appreciate this dish.
Serves 4240 g Peeled and deveined raw shrimp500g Mussels in the shell, cleaned200g un-dyed smoked haddock fillet, diced into 1 inch pieces200g cleaned squid tubes or cuttle fish, scoured
Puff Pastry- great if you want to make your own but its easily enough available in supermarkets, if buying, go for the all-butter variety…much nicer.Roll out to 16 cm diameter sized discs approximately 3 mm thick.
For the sauce:2 tablespoons coconut oil or vegetable oil20 fresh curry leaves1 large onion, peeled and sliced2.5cm (1-inch) piece of fresh ginger, cut into julienne6 green chillies slit open lengthways½ teaspoon ground turmeric½ tbsp rice flour500ml extra thick coconut milk1 teaspoon salt
For salad100g Sprouted fenugreek seeds100g sprouted moong beans1 tomato deseeded and diced ½ cm dices½ cucumber deseeded and diced ½ cm dices1 green chilli optionalJuice of half a lemon½ tsp salt½ tsp sugarOlive oilMix together all of above and serve as a side to the seafood pie.
SauceReserve 4 halves of green chillies and 10 curry leaves for garnish.First make the sauce. Heat the oil in a large frying pan, add the curry leaves, onion, ginger and green chillies and cook, stirring, until the onion is soft. Add the mussels and turmeric, followed by the rice flour. Mix the rice flour in evenly, then add coconut milk and salt, and bring to a simmer. Cook for 2-3 minutes, until the mussels open up and sauce begins to turn glossy. Remove the mussels and take the meat out of the shell, discard the shells and thicken the sauce to the consistency of a very thick sauce.
To assemble the pie:Remove the sauce from flame, cool and mix the raw seafood and the mussel meat through the sauce.Divide into four parts, place in a cast iron shallow skillet, garnish with the reserved green chillies and curry leaves and cover with Puff pastry disc.Brush with egg, sprinkle black onion seeds and bake in a hot fan assisted oven at 200 degrees for 10 minutes.Serve immediately with sprouted fenugreek and moong lentil salad.
Executive Chef Vivek Singh
The Cinnamon Club
25
Coriander282 Uxbridge Road, Pinner, Middlesex HA5 4HS Tel :020 8428 9781
Opened in 2012, this popular Indian eaterie has already been named Harrow Times Readers' Restaurant of the Year 2013 and has been nominated for both The British Curry Awards and the Asian Curry Awards.
The restaurant has also done its bit for the community having raised more than £8,000 for local charities and causes.
Coriander is the latest in a series of family run restaurants that include Curry Mahal in South Harrow.
This newest jewel in the crown combines sleek contemporary decor with decorative surfaces to create a refined and relaxing atmosphere that appeals both to couples looking for an intimate meal and to family groups.
The idea of Coriander is to make your dining experience as warm and welcoming as possible, as though you were having a meal in the lounge with the family who have been creating delicious dishes for curry lovers since 1958.
Signature dishes include Shank Xacuti - featuring lamb slow-cooked with freshly ground spices and herbs to produce a rich and aromatic flavour and Reshmi chicken chargrilled chicken fillets cooked with peppers, onions and fairly hot spices.
For special occasions and parties there are also menus available to suit any taste or budget.
Comments & Reviews
This is a beautiful restuarant for Hatch End a taste experience but spicy though! Living in a predominantly Indian area I'm spoilt for choice but the food here is lovely for Bangladesh cuisine! The prawn puri to start nice large generous tasty portion! But it's the main the lamb bhuna I had this time but it melts in your mouth!.. Trip Advisor 2014
Situated in a thoroughfare with so many restaurants, Coriander stands out from the crowd. It's specialities are unusual and adventurous. The decor is modern and attractive and the service was exemplary, ending with complimentary liquors. Trip Advisor 2014
Awards and accolades received by Coriander :
Best South Asian Restaurant London Suburbs - Asian Curry Awards 2013
Harrow Times Readers Restaurant of the Year 2013
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From the Coriander Menu
Lamb Shank XacutiIngredients:
1 lamb shank (500-600 grams)1/2 teaspoon turmeric
for the paste1 teaspoon salt5.1 cm piece of fresh root ginger10 cloves garlic1 bunch fresh coriander5 green chilli
for the onion mixture2 teaspoon peanut oil2 onions (sliced)2 green chilli (chopped)2.5 cm piece of fresh root ginger5 cloves garlic1 large coconut
for the spice mixture5.1 cm cinnamon3 cardamom (peeled)1 teaspoon aniseed1 teaspoon black
peppercorns1 tablespoon poppy seeds1 tablespoon coriander
seeds10 red chillies1 star anise1 mace flower0.6 cm nutmeg1.3 cm turmeric
for the last part of recipe2 teaspoons peanut oil2 onions (sliced)2 green chilli100 ml water1 bunch fresh coriander
Method:
1. Marinate the lamb pieces with a little salt and keep aside.2. Dry roast the coriander, chillies, cumin seeds, fenugreek seeds, peppercorns, almonds, cloves, cardamoms and desiccated coconut.3. Grind them to a fine paste with water.4. Add turmeric powder and cinnamon powder. Mix.5. Heat oil in a pan and fry the onions till it turns light brown.6. Add the ground paste and fry for a few minutes.7. Add the lamb water, 1/4 cup of water and mix well.8. Reduce heat to low and cook for 30 to 45 minutes adding more water if required.9. Add lemon juice, sugar and salt.10. Mix well and serve hot.
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Durbar24 Hereford Road London W2 4AA Tel : 020 7727 1947
Awards and accolades received by Durbar :INTERNATIONAL INDIAN CHEF OF THE YEAR 2000Winner of the Chef of the Year competition
ROGAN JOSH OF THE YEAR 2003Finalist – The Real Curry Guide
NATIONAL CURRY CHEF 2002Sponsored by Cobra Beer and C.I.E.H.
NATIONAL CURRY CHEF 2003Sponsored by The Food Standards Agency and C.I.E.H.
NOMINATED FOR THE RESTAURANT AWARDCarlton Television
ASIAN SNACKS 2002 WINNERThe Authentic Food Market
GOLD AWARD FOR OUTSTANDING ACHIEVEMENT AND CONTRIBUTION TO THE PURSUIT OF EXCELLENT FOOD AND SERVICE 2001Quality Food On Line
STANDARD OF EXCELLENCE 2003Winner – The Good Curry Guide
Comments & Reviews
“A Rogon Josh to die for” - Pete Postlethwaite
“Good meal, lovely night” - Sienna Millar & Jude Law
“A fabulous evening” - Joanna Lumley
“Mr Syed is a true culinary amabassador” - The Times
When the Durbar first opened its doors in 1956, Syed Abdul Quddus with his brothers, Syed Mahmod Ali and Syed Abdul Motlib, made his dream of sharing his excitement and passion for fine Indian home cooking became a reality.
Since those early days, the Durbar’s menu has evolved from simple curries and rice to its present day menu of sophisticated dishes from all over the Indian sub-continent under Shamim, the Executive Head Chef. Highly recommended is the Goan speciality Lamb Xacuti, or the fabulous Duck Tikka Ceylone. An incredibly diverse range of regional cuisine is represented. Food as varied as the climate and scenery of India, from the snowy Himalayas to the coconut palms of the tropical south.
The Durbar today is a place to be seen in, as well as a place to sample culinary delights. The fashionistas of Notting Hill, stars of stage and screen, musicians and politicians all beat a path to the door of the Durbar, and the unique ambience to be found therein.
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From the Durbar Menu
Mughli Badami ChickenIngredients
2 Piece of Breast Chicken 1 tbs Almonds 1 tbs Pistachio 1 Medium red onion4 Green Chillies seedless1 tbs Cashew nut2 tbs Ginger & garlic pasteSalt to taste
Sauce3 tbs Rapeseeds oil½ Whit OnionSalt to tasteSoak a Pinch of saffron in cup of milk
NutritionCooked Brest of Chicken per 100g Calories 293Fat 18gSaturated Fat 4gCholesterol 44mgSodium 457mgCarbohydrates 18gDietary Fibre 1gProtein 16gIron 6%Rapeseeds oilRapeseeds oil per 1 tsp (4g)Calories 40Fat 5gNo Saturated Fat No Trans FatNo Cholesterol
Teen Tareke Tikki is a winning Starter and an ideal complement to the Badami Chicken because, it is shallow-fried method of cooking, minimising the use oil. The dish is visually appealing and tasteful. It is scrumptious, with crunchy outside and succulent inside, that extra little kick that makes one, want to keep eating.
It combines Palak Paneer Tikki and Beetroot Amle ki Tikki with Plantain Tikki cooked in rapeseed oil packed with heart-healthy monounsaturated fats, it contains half the saturated fat of olive oil. In fact, it has the lowest saturated fat content of all oils just seven per cent. It's also a useful source of antioxidant. Unlike many other oils, it also contains some omega-3 fats.
Mughli Badami Chicken one of the tasty Indian dish in the world, one can taste the delicate blend of spice. Cooked to a perfect al dente so that it is still
firm yet soft when one bite into it. The sauce is a perfect
blend of spices that marry so well one feel an explosion
of flavours in one's mouth also one doesn't have to feel guilty because the Mughli Badami Chicken is one of the healthiest dish compare to others. MethodFleet each breast piece into two, to make thin fleet. Mix the above ingredient to make thick paste. Place a teaspoon of paste on the chicken, then roll it, and then use a cocktail stick to punch through the roll to hold it together. Leave the rest of the paste to make the sauce. Steam cook the chicken in an already boil water, for 10 minute. Take out the cocktail sticks.Heat up the oil on the pan then place onion and salt then wait for the onion to turn brown. Add the rest of the paste and cook for 2 minutes then add saffron and milk.Place the rolled chicken on the sauce then cover and cook for further 2 minutes on low heat. Garnished with cashew nut and served with rice.
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Eastern Eye8A Quiet St, Bath, Somerset BA1 2JS Tel :01225 422323
Awards and accolades received by Eastern Eye :
Top 30 - British Curry Awards 2005Eating Out West 2011/2012Les Routiers Restaurant of the Year 2011Abdul Choudhury winner Who’s Who Young Entrepreneurs 2002Award of Excellence AAA Guide 2009Outstanding Achievement Good Eating Guide 2007/8Best Indian Restaurant in South West Cobra Good Curry Guide 2007British Curry Awards Top 5 in South West 2005AA One Rosette 2004BBC World Good Eating GuideBIBA Top 30 Real Curry Restaurant Guide 2006Top UK Restaurant Harden’s 2003Fodor’s Exploring BritainEnglish Curry Awards South West Regional Winner 2011 & 2012Asian Curry Awards Highly Commended in South West 2011
Comments & ReviewsI really enjoyed it, the food was outstanding.Nicolas CageThank you so much for a wonderful evening. The food was great! Jonathan DimblebyI like your restaurant very much. All 180 of us enjoyed immensely.Victor Ubogu Ex Bath Rugby PlayerYou've got a wonderful restaurant and the food is fabulous. His highness The Minister of Finance for Malaysia Mr S.A.BadawiExcellent food...air conditioning really helps!Johnny Depp (Actor My favourite restaurant. Jane Seymour. Actress(James Bond 007, Live and Let Die) The food and service - Unforgettable. Roger MooreThe best Indian food I ever had, great atmosphere I will be back. Jenny Powell. Wheel of FortuneThanks for a lovely evening Colin Jackson British Olympic Champion "This is my favourite restaurant, I don't go anywhere else for an Indian" Imogen Sellers (BBC Points West Newscaster)"Terrific meal" Graeme Smith Captain of the South African Cricket team)"Great food and friendly staff"Sanath Teran Jayasuriya (Srilankan Cricket Team Player)
This family business has been established and run by Mr Abdul Choudhury and his family in Bath since 1984 and has earned a national and international reputation for its high standard of cuisine and first class service. Their traditional dishes are rooted in the soil of Bengal, Southern and Northern India and are prepared in our restaurant as in our own homes. The restaurant has become a favourite of many celebrities over the years and a reviewer for The Times said "...This cavernous Georgian hall makes an extraordinary setting for a restaurant specialising in the cuisine of northern India and Bengal. The quality of food is significantly above the norm. as well as the familiar chicken tikkas, tandooris, kormas and damasaks there's an interesting range of specials, including seafood and vegetarian dishes. Service is swift and friendly...”Eastern Eye combines the rare qualities of great food, friendly service and rather unique decor and ambience at prices most customers feel represents excellent value for money.
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From the Eastern Eye Menu
Tandoori JalshaStep 1 | Preparing the chicken
- Get one whole chicken and cut it into roughly 8 pieces.
- Wash it with water mixed with a touch of vinegar (this will clear the skin of excess residue and prep the meat).
- Put the newly washed chicken pieces in to a colander and make sure the water has been drained.
- Then put the chicken in a small bowl ready for marinating.
Step 2 | Marinating the chicken
- Marinate the chicken with the followings spices all mixed together. You can put the spices straight in with the chicken.
1 table spoon of ginger paste
1 table spoon of garlic paste
2 table spoons of vegetable oil
1 tea spoons of salt
2 table spoons of yogurt
1 tea spoon of chilly powder
1 tea spoon of cumin powder
½ tea spoon of turmeric powder
½ tea spoon of coriander powder
1 tea spoon of tandoori paste
2 tab spoons of lemon juice.
- Leave it to marinade for 2 to 3 hours.
- Then put the newly marinated chicken in an oven proof tray laden with tin foil.
- Cook it in the oven for 30-40 minutes (depending on the size of the pieces) at 200 degrees.
- The chicken should be lightly cooked only, as it will be double cooked in the next stage.
Step 3 | Preparing the curry base
- Now get a round sauce pan, place it on the cooker on a medium to low heat until the pan is relatively hot.
- Add the following things in to the pan.
4 table spoons of mustard oil
½ kg of chopped onion
- Fry together for roughly 10 minutes until the onions are lightly browned.
- Then add the followings (almost the same spicing as the first list) and mix together on the fry.
1 table spoons of ginger paste
1 table spoons of garlic paste
4 pieces of cardamom pods
3 pieces of cinnamon sticks
3 bay leafs
1 table spoon of chilly powder
1 table spoon of turmeric powder
½ table spoon of coriander powder
½ table spoon of cumin powder
Salt to taste
- Fry the above for another 5 minutes, mixing together as you fry.
- Add roughly half a cup of water and keep stirring until the onions cook in to a caramelised paste or base.
- Finally add in all the chicken along with 1-2 chopped tomato's and chopped fresh coriander.
- Cook for roughly another 10 minutes.
- Garnish with diced spring onions if preferred (as pictured).
- Serve with Basmati Rice or Chapattis.
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Kiplings836 Harrogate Rd, Bradford, West Yorkshire BD10 0RA Tel :01274 622332
Awards and accolades received by Kiplings
5 Star Hygiene Award "Scores on the Doors"2012 Olympic Bid - Holder of the Official Curry DishWinner of The Leeds Guide Curry Award 2006Winner 2005& 2007 Best Front of House - Biba AwardUK Curry Chef Award Winner 2004Top 5 Award for "Best Indian Restaurant in Yorkshire" by YEP2001 Curry Chef of The Year Winner (Bradford)2004 & 2007 Winner "Best in Britain" Customers restaurant of the year2003 Restaurant of the Year Runner Up2013 BIBA Best in Britain Top 50
Comments & Reviews
Kiplings is one of our favourite places for eating out, has been for many years. Nothing is too much trouble. - Trip Advisor
My favourite restaurant in the whole world!!A great selection of Indian food, all perfectly cooked, plenty of choice and some unusal dishes to boot. - Qype
Kiplings is by far the best indian restaurant in Bradford and beyond. The food is fantastic and the service by Raf and the team is superb. - Sugarvine
"I am delighted that Kiplings has been Highly Commended in the Tiffin Cup. It's a great restaurant - David Ward MP
Kiplings has been trading for over 17 years and now has three restaurants; Ilkley, Greengates and Sowerby Bridge and pride themselves in providing real authentic Indian and Asian dishes but served with a modern twist.
Run by Mohammed Rafique - Raf to his many friends - the original site at Greengates became famous for providing that special element that made diners feel they were guests in someone’s home and soon became the venue choice for whole families.Kiplings has represented Bradford in the Curry Capital of Britain competition and Raf’s enthusiasm has been one of the factors in their success.The food is lovingly prepared using only the finest ingredients under the guidance of Chef Tariq Mahmood and is well presented with herbs and spices that excite the senses.
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From the Kiplings Menu
Murgh Jingha Shashlick
Succulent pieces of chicken fillets and large king
prawns are marinated in natural yogurt, with a
Kiplings chef's special blend of ground dry roasted
selection of spices. The chicken fillets & king prawns
are char in tandoor oven and served with char-grilled
pieces of onions, peppers, vegatables and tomatoes
with a twist of fresh lime to “'tantalising” those taste
buds Served with Kipling's special sauce of medium
strength to combined chicken & king prawns and
roasted cashew nut pillao. A dish for curry novices to
curry connoisseurs as you are in control of mouth-
watering flavours.
Ingredients :
Chicken fillets & king prawns marinate
8 fillets of chicken breast
8 large king prawns
4 tablespoons natural yoghurt
2 tablespoons single cream
1 tablespoon olive oil
1 tablespoon perkin sauce
1 tablespoon ground black
1 tablespoon of natural honey
1/4 teaspoon of red crushed chillies
1 teaspoon of grounded garam masala
a pinch of salt & pepper
Mix all marinate spices and sauces together Then
place the king prawns & fillet in marinate leave for
a hour or longer the better
Ingredients Hot platter base
2 fresh tomatoes
6 button mushrooms
1/2 red sweet pepper
½ green sweet pepper
1 Spanish onion
6 boiled Baby potatoes
1 tablespoon olive oil
juice of half a lemon and a pinch of salt
For pan fry veg. A wok or frying pan can be used place
the olive oil in wok. Then on low heat at rest of veg
cook on low with a lid on . For a couple of minutes
keep stiring. Until the hardest veg to soften. Up than
add the lemon and pinch of salt to taste stir well turn
off gas. Place lid back on the veg will soften in its own
heat.
Ingredients Mutter sauce1 teaspoon crushed ginger& garlic1 tablespoon tomatoe purée 3 tablespoons fresh garden peas3 tablespoons chorva2 tablespoons single cream2 tablespoons olive oil1/2 cup water1 teaspoon saffron sauce1 teaspoon whole cumin seeds 1/2 teaspoon garam masalapinch of salt and pinch chopped fresh coriander leavesCreating mutter sauce
Add the oil into a small cooking pan with ginger & garlic cook together
Ingredients -Roasted Cashew nut pillao
1 ounce sunflower oil, 1 cup basmati rice
8 ounce chopped Spanish onions
2 crushed garlic cloves
1 teaspoon turmeric, 1 bay leaf
4 green cardamom pods
4 cloves
1/2 teaspoon fennel seed
1 teaspoon salt
1 cup full roasted cashew nuts
1 1/2 cups boiling water
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La Porte des Indes32 Bryanston St, London W1H 7EG Tel :020 7224 0055
Awards and accolades received by La Porte des Indes :1996 NDGS Best in Britain 5 Dome (Commended)1997 NDGS Best in Britain 5 Dome (Commended Red D)1997 Carlton London Restaurant Awards Best Indian Restaurant1997/8 Harpers & Queen Restaurant Guide1998 Carlton London Restaurant Awards nominated1998 Taj Good Curry Guide1998 Cobra Good Curry Guide Best Indian in UK1998 AA 2 Rosette Award1998 Real Curry Restaurant Guide BIBA Top 301999 AA 1 Rosette Award1999 Real Curry Restaurant Guide BIBA Top 302000 Cobra Curryholics Top 1002000/1 AA 2 Rosette Award2001 Real Curry Restaurant Guide BIBA Top 302002 Real Curry Restaurant Guide BIBA Health & Hygiene2001 London West Curry Capital of Britain winner2002/3 Cobra Good Curry Guide Top 1002002/4 AA 1 Rosette Award2003/4 Square Meal Guide Best Traditional Restaurant2004 Real Curry Restaurant Guide BIBA Best Group & Top 302004 Sherin Alexander BIBA Best Front of House2005/6 Square Meal Guide Best Regional Indian2005/7 Real Curry Restaurant Guide BIBA Top 302005/6 British Curry Awards Top 302008 British Curry Awards London Central Winner2008 Cobra Good Curry Guide Outstanding Restaurant W12009/13 Mood Food Magazine BIBA Top 302012 Mehernosh Mody Ethnic Chef of the Year
Since opening its doors in the uniquely elegant surroundings of a former Edwardian ballroom in Marble Arch in 1996, La Porte Des Indes has established itself as London's finest destination for Indian cuisine with a distinctly French difference. And to mark
ththeir 18 brilliant year in London (and Brussels), they are spreading the joy of their richly diverse culinary experience to the discerning diners of Dubai.
It is this philosophy which has inspired Mehernosh and his wife Sherin throughout their 18 years at London's La Porte Des Indes, achieving an impressive haul of awards and accolades for their unique French-Creole cuisine, while constantly evolving to become a much-loved institution on London's highly competitive restaurant scene.”
High-end, sophisticated food such as that produced by master of spices Mehernosh and his team deserves a suitably opulent setting and to enter La Porte's enchanting space is to feel as if you're a guest at a Maharaja's palace, complete with exotic blooms, authentic Indian antiques and artefacts, a white marble staircase and a cascading 40ft Moghul-inspired water feature.
Comments & Reviews
“Fit for a Maharajah” - Ask Men“Indian food with a French twist, delicious dining” - Luxuria“Open the door of the Magic Wardrobe” - ONIN“La Porte des Indes is diet friendly and delicious” - Cosmopolitan“A true sensory experience of light airy ceilings, sophisticated flavours and incredibly polite service, La Porte des Indes stands strong in the fiercely competitive London curry scene” - The Handbook
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From the La Porte des Indes Menu
Patra Ni Machi (Parsee steamed fish)Ingredients :
SERVES 4
1 good-sized lemon sole, cut into 4 fillets1 tsp salt1 tsp pepperJuice of ½ lemon½ bunch fresh coriander2-3 sprigs mint1 green chilli, roughly chopped½ tsp cumin seeds2 garlic cloves, peeled and chopped2 tbsp freshly grated coconut*1 banana leaf
Preparation :
Season the fillets with salt and pepper rubbed in with a little of the lemon juice and set aside.
Make chutney by pounding or processing to a fine paste the coriander, mint, green chilli, cumin seeds and garlic. Add the grated coconut, the rest of the lemon juice and salt to taste.
Cut the banana leaf into four sheets large enough to fold into parcels around the fish. Spread the coconut mixture over the fillets, fold them to form 4 sandwiches, place them on the banana leaf sheets and fold the banana sheets over the fillets to form parcels. (An alternative method would be to wrap the fish in kitchen parchment paper.)Steam the parcels until the fish is cooked, about 5 to 7 minutes and serve hot.
* To make the chutney for authentic Parsee fish there is no substitute for fresh coconut. Chop the coconut in two with a cleaver and remove the flesh by sliding a sharp knife between it and the hard shell. Then grate it with a regular grater.
This may seem a great deal of trouble to take to prepare one dish, but you can make a larger quantity of chutney and keep the remainder in the freezer for up to 1 month.
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Mango Lounge9 Datchet Rd, Windsor, West Berkshire SL4 1QB Tel :01753 855576
The Mango Lounge is a fine dining Indian restaurant with a difference. Presented in a contemporary setting, and situated in the heart of Windsor, the restaurant overlooks the Castle.
The menu reflects the rich tapestry of the sub-continent with a wide range of culinary influences drawn from the heights of Maharajas’ palaces to the humble street stalls, home of some of the best Indian food.
These influences are brought together by the Executive Chef Ashwani Kumar and his team with the support of consultant Mridula Baljekar, reflecting an innovative and contemporary style of cooking.
Head chef Ashwani Kumar's passion for innovative and contemporary style of cuisine shines through the pages of the menu at Mango Lounge. His classic and contemporary creations have earned him a string of awards since the restaurant opened its door in 2007.
His skills and talents reflect his sound grounding at the Taj hotel, simply the best in India. He also had a stint at the famed Cinnamon Club in London before moving to Windsor.
Awards and accolades received by Mango Lounge :Winner of Tommy Miah's Indian Chef of the year competition 2013Winner of Cobra Good Curry Guide Best in Home Counties 2013Winner of Asian Curry Award, Best in London Home Counties 2012Winner of Best Signature Dish, National Curry Award 2012Certificate of Excellence - Tripadvisor 2012The National Chef of the year 2011 - semi-finalistPlaced in the top 30 Indian Restaurants in the U.K out of 9,000 In June 2011.Winner of Mood Food BIBA Award 2010-2013Winner of The Best Traditional Dish Award-National Curry Week Competition 2010Winner of The Best Signature Dish Award – National Curry Week Competition 2009Winner of The Best Traditional Dish Award – National Curry Week Competition 2009Winner of Express Restaurant of The Year 2009
Comments & ReviewsN E I L H E N N E S S Y- VA S S " T h e r e a r e approximately 110 restaurants in Windsor, in my view this is one of the finest."RICHARD, THE 7TH EARL OF BRADFORD"Mango Lounge has brought a welcome air of elegance and sophistication to the Royal Borough of Windsor."E M M A C L AY T O N , B R A D F O R D TELEGRAPH & ARGUS "Mango Lounge restaurant with blood red walls, offers a dazzling fusion of contemporary style Indian and Thai dishes."FOOD & DRINK GUIDES"Today’s sophisticated palate often desires a little more than the standard Indian restaurant fare, which is why The Mango Lounge in Windsor is such a huge success."GILL GILAPSE, BEAT MAGAZINE"Thank you so much for the most amazing experience today – your company and the most fabulous food – what a cocktail indeed."BILL BUCKLEY, PRESENTER, BBC BERKSHIRE RADIO "A rose-flavoured kulfi made a welcome change from the usual pistachio or mango. The perfumed flavour was oddly delightful, the texture perfect, and a sprinkling of finely crushed nuts provided textural contrast."
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From the Mango Lounge Menu
Clove-Smoked Breast of Chicken (Chicken Hyderabadi)Tender and succulent breast of chicken stuffed with minced chicken leg, peppadew and black olives, and spiced with cardamom and garam masala. Ideal if you want an alternative Christmas main course which is full of subtle flavours. For the stuffing:
2 legs of chicken, minced2 teaspoons fresh ginger, chopped1 tablespoon green chilli, chopped2 cloves garlic, chopped2 pappadew slice4 black olives, choppedSalt to taste
For the chicken breasts:
4 chicken breasts, skinned2 tablespoons rapeseeds oil1 small onion, sliced1 teaspoon ginger, minced 1 green chillies, minced 70g broken cashew nut pieces1 fresh Tomato, chopped400ml Water
For the sauce:
Pinch of garam masalaPinch of ground coriander Pinch of red chilli powderPinch of ground clove 1 teaspoon black pepper, crushed 50ml coconut milkSalt to taste40ml single cream
For smoking:
6Cloves1 teaspoon ghee2 small charcoal lumps Unwrap the chicken and add to sauce.Light the charcoal and allow to become red hot. Place in a small steel bowl and place the bowl in the centre of the curry. Add the cloves and ghee.Cover the pan with foil and leave it for 2 minutes. Remove the bowl and transfer the chicken onto a serving dish. Serve with rice or naan.
To make the stuffing mix all the ingredients together and knead well.
Butterfly the chicken breasts, taking care not to cut them through. Stuff one side of the breasts with the prepared stuffing and fold over the other side. Wrap them in aluminium foil. Bring a panful of water to the boil and blanch the parcels of chicken breasts for 8 minutes.Heat the oil in a heavy pan and add the onion, ginger, green chillies, cashew nuts and tomato. Saute for 30 seconds and add the water. Cook gently for 20-30 minutes.
Put the above mixture in a blender or food processor and blend until smooth. Put this mixture into a heavy pan over a medium heat and add the remaining ingredients. Cook until oil floats on top.
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Mehek45 London Wall, Moorgate, The City, London EC2M 5TE Tel : 020 7588 5045
Awards and accolades received by Mehek
As a top destination restaurant Mehek has been featured, reviewed and/or awarded by a wide variety of newspapers, magazines, restaurant guides and awarding bodies, both locally and internationally, including (but not limited to):
The AA Restaurant Guide, Harden's London Restaurants, Which? Good Food Guide, Restaurants OMH, Metro Life, The Times/The Knowledge, Zagat London Restaurants, The Canada Post, Telegraph Dining Club, Caterer and Hotelkeeper, Round Table, What's On, Top Table, Square Meal, The Mobile Food Guide, Menu Magazine, View London, Visit London, Evening Standard, The Guardian, Independent (wine feature), In Brief, Time Out, AA Dining Club, Gourmet Society, British Curry Awards, James Whale's Fund, Best in Britain Awards, USA Today, Safety Thirst, City of London Safer Pub & Club Awards, Top Table Gold Award, BCA no1 in The City, Open Table, Google, & AA rosette Awards.
Comments & Reviews
“Modern Indian cuisine with a well chosen list of dishes. …Upmarket Indian to keep the City high rollers happy.”The AA Restaurant Guide
“…smart and spacious …a top spot for an informal City lunch (or pre-Barbican dinner)."Harden's London Restaurants
“…good-looking City Indian …Mehek is worth a visit for the good tandooris (including top-drawer king prawns) …Pleasant service; respectable wines…”The WHICH? Good Food Guide
Mehek, one of the top Indian restaurants in London, is located on historic London Wall in the vicinity of Moorgate within the Corporation of London (aka City of London, The City, & The Square Mile) one of the greatest present day financial hub of Europe and indeed the world.
'Mehek' means fragrance, and true to its name Mehek has been creating wonderful aromas of high quality Indian cuisine with culinary excellence and finesse since opening its doors more than a decade ago, and by continually pushing the boundaries has helped move the City's gastronomical profile into new territories.Mehek offers a more sophisticated dining experience for those who are seeking to explore beyond the ordinary and discover the full potential of Indian dining.The Menu takes you on a journey across the different regions of the Indian Subcontinent to present a superb combination of vibrant dishes. And from the many regional variations of Indian cooking that provide a wide choice of cooking styles, the head chef, A. Matlib, has creatively matched each dish with a style to bring out the distinct flavours and fragrances to tantalise the senses.Mehek features a luxurious restaurant with a warm ambience and delightful décor, which retains some of the original features from the work of a well-known Bollywood set designer Vimlesh Lal. The restaurant boasts a very large bar with an excellent selection of wines and spirits; is an attractive meeting place for pre and post-dinner drinks, ever more popular with the city highflyers.To ensure every trip to Mehek is an intriguing one, guests are looked after by a team of friendly and hospitable staff; who concentrate on making sure every guest enjoys their time, and experiences the unique gastronomic adventure in true 'Mehek' style.
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From the Mehek Menu
Roop Chanda PollichathuThis is our food stylist Sadia's favourite recipe that originates from Kerala. For over 2000 years, Kerala has been visited by ocean-goers, including traders from Greece, Rome, the eastern Mediterranean, Arab countries, and Europe. Thus, Kerala cuisine is a blend of indigenous dishes and foreign dishes adapted to local tastes. As with all recipes at Mehek head chef, A. Matlib, has matched a cooking style, from the many regional variations that exits, to bring out the distinct flavour and fragrance of the dish to tantalise the senses.For the home cooks and enthusiasts, Sadia has adapted this recipe for ease of preparation, availability of ingredients, and that serves a party of four connoisseurs. Originally you would use banana leaves for wrapping but here you can substitute for 4 pieces of foil large enough to wrap each fish. If using banana leaves, warm over a flame to make them malleable. Brush the smooth side with oil and put aside. Main ingredients4 whole Indian Ocean Silver Pomfret, each weighing about 250-300g2 tbsp coconut oil or vegetable oil, for frying
For the marinade2 tbsp lemon juice 1 tsp salt ½ tsp turmeric ½ tsp Kashmiri chilli powder
For the masala50ml coconut oil or vegetable oil1 small onion, finely sliced1 small tomato, finely sliced1 tsp ground black pepper1 tsp Garam masala 1 tsp Kashmiri chilli powder ½ tsp turmeric1 tsp saltHandful of fresh curry leaves 2 green chillies, finely chopped, with seeds
MethodIn a shallow dish mix together the marinade ingredients, add the fish and turn to coat. Set aside while you make the masala.
Heat the oil in a heavy-based pan over a medium heat. Add the onion and fry for 10 minutes until softened and golden brown, then stir in the tomato, spices and salt and cook for a further 5 minutes. Stir in the curry leaves and green chillies and remove
ofrom the heat. Preheat the oven to 200 C/Gas mark 6.
Heat the coconut or vegetable oil in a large frying pan over a high heat and fry the fish for 1-2 minutes on each side to brown slightly, but not to cook the fish through.
Open out the 4 pieces of foil or banana leaves and place a spoonful of the masala in the centre of each, spreading it out a little. Place a fish on top then spread the remaining masala over each fish. Fold the foil or banana leaves into parcels and place on a baking tray. Cook in the oven for 10 minutes. Unwrap the parcels at the table to serve.
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Mint RoomLongmead Gospel Hall, Lower Bristol Road, Bath, Somerset, BA2 3EB.Tel: 01225 446656
Awards and accolades received by The Mint Room :
Winner - Best Indian: Bath Good Food Awards 2012
Winner - Best Newcomer South West: The British Curry Awards 2012
Winner - Best Restaurant: Bath Life Awards 2013
Winner - 'Best in Britain Awards' (BIBA) 2013
Consistently ranked in the list of Bath's top rated restaurants - Tripadvisor
Comments & Reviews“Smart, spacious restaurant with a distinctly modern, glitzy style. The experienced chef offers an impressive collection of appealing, well-presented dishes which display original and contemporary twists. Service is knowledgeable.” Michelin Guide "This is an Indian restaurant like no other in Bath and if you take a look at the photographs on The Mint Room's website you can see that a great deal of attention is paid to how the dishes look when they leave the kitchen. In short, each plateful is a feast to the eyes just as it is for the palate." The Bath Magazine
"...this restaurant is far from your average curry house, the food here is fresh and innovative and diners are treated to beautifully presented, Indian dishes with a contemporary twist." Totalguitobath.com
"The food is fresh and innovative, however traditional Indian recipes get a modern makeover; presentation is pretty fancy. Take the signature dishes, a mouthwatering melee of South India dosas, Bengali-style red mullet and king prawn balchao, infused with chilli, coconut and Goan jiggery. There are plenty of grilled options from the tandoor, too, while the drinks menu is more cocktails than Cobra beers." Coolplaces.co.uk
"The Mint Room has quickly established itself as one of the most interesting contemporary Indian restaurants outside London. High-quality local and free-range ingredients are transformed into vibrant, modern regional Indian dishes by a team of experienced chefs, backed up by knowledgeable front-of-house staff." Square Meal
"The Mint Room is that thing which many of us have been waiting for, a haute cuisine Indian restaurant. Once inside, the room and the decor are spacious, modern, elegant and very pleasing. The waiting staff is plentiful, helpful and friendly.” Listomaniabath.com
Perched on the Lower Bristol Road, the Mint Room is far cry from the typical high street Indian restaurant.A cool, airy interior is elevated into a level of sophistication marked by lots of Oriental golds, chocolate brown hues, booth seating, foliage and natural stone flooring. The uplifting design makes for a comforting and relaxing environment.Courtesy of the Mint Room's highly experienced head chef Mamrej Khan and his well-honed kitchen team, the restaurant's modern and plated, pan-Indian cooking really comes into its own with an A la carte menu, which offers authentic regional Indian dishes with a modern British twist. Diners are truly spoilt for choice with a host of notable, well-executed dishes, which are eye-catching and deliciously flavoursome.Highlights from the starters include Rabbit Varuval (chunks of rabbit meat tossed with onion, chilli, curry leaves and ground spices); Grilled Scallops (pan seared scallops marinated with fennel, star anise and turmeric, topped with oven roasted mix peppers and served with onion and tomato relish); and Pujabi Sword Fish (char roasted Caribbean sword fish steaks flavoured with honey and mustard, served with smoked beetroot raitha).The Mint Room's exemplary list of mains includes such wonderful dishes as Murgh Jugal Bandi (poached breast of tender chicken stuffed with spinach and home-made cheese served with cashew nuts, caramelized onion and tomato sauce); Keralan Duck (a Keralan speciality of oven roasted seared Barbary duck breast served with mixed bell peppers in a curry leaf and coconut milk sauce); and Mango Mach (a traditional Bengali-style preparation of pan fried red mullet, simmered in coconut milk, five-spice and a sweet and sour sauce of green mangoes and served with spiced potato tempered with mustard).Luthfur Rahman, managing director of the Mint Room and who has been a successful restaurateur for many years with a string of popular restaurants across the south-west of England,
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From the Mint Room Menu
Laal Maas By Chef Mamrej Khan
IngredientsLamb chops 500gmsMustard oil 100 mlCloves 10 nosOnion sliced 1 cupGinger garlic paste 6 tblsMathania (kashmiri) Chilli Paste 4 tblsSalt to tasteCurd 1 ½ cupChopped garlic 2 tbl spnGhee (clarified butter) 2 tbls Charcoal 1 small piece
Method
Heat mustard oil till it smokes and immediately turn off the heat. Let it cool to medium hot. Turn on the heat and add the cloves, once it crackles add the sliced onion. Once it browns add the lamb chops and cook for 5 mins.
Now add the ginger and garlic paste and cook for another 5 mins. Add the salt and mathania chilli paste. Cook uncovered for another 3 mins. Increase the flame and add whisked yogurt. Keep stirring till the yogurt comes to a boil. Now simmer and cook till the lamb is done.
Add a little water or stock if required at any stage. Separately heat 1 tbls of ghee and add chopped garlic. Brown it and add as a tempering to the mutton. Now place a piece of live charcoal in the cup and place the cup in the curry. Add a tbls of ghee and immediately cover with a lid and allow the smoke to infuse with the laal maas for about 3 mins.
Remove the charcoal and heat it once again and serve hot.As a delicious accompaniment, serve the Laal Maas with masala mashed potato.
To make masala mash potato:Have 2 small to medium pieces of peeled boiled mashed potato.
Add 1tsp butter, salt to taste,1/2 tsp of crushed red chilli for a little fiery kick ,1 red onion chopped,1/4tsp roasted cumin powder and pinch of chopped fresh coriander leavess .Mix all remaining ingredients together and serve with the lal mass.
We are a happy and healthy team at the Mint Room, always striving to improve and maintain amazing food, wonderful service and a “wow” environment. Also, we like to show our passion, love, creativity and exceptionally high standards to our clientele and leave them coming back for more
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MokshStryd Bute, Cardiff, South Glamorgan CF10 5HQ Tel :029 2049 8120
Awards and accolades received by Moksh
Highly Commended - Indian Restaurant (South Wales Echo Food and Drink Awards 2014)Best UK Indian Chef Stephen Gomes (Cobra Good Curry Guide 2013)Best Indian Restaurant in Wales (Cobra Good Curry Guide 2013)Runner up Best Indian Restaurant in the UK (Cobra Good Curry Guide 2013)Recommended in the prestigious Where Chefs Eat Guide 2013Highly Commended Indian Restaurant (South Wales Echo Food and Drink Awards 2013)Best in Britain Award (BIBA) (Mood Food Magazine)A Food Hygiene Rating of 5 (Very Good) from the Food Standards AgencyTrip Advisor Certificate of Excellence 2013Trip Advisor Certificate of Excellence 2012Good Food UK 2011Top 30 in UK (Best in British Awards 2011)Best UK Indian Chef Stephen Gomes (Cobra Good Curry Guide 2011)Best UK Indian Chef Stephen Gomes (Cobra Good Curry Guide 2009/10)Best UK Indian Chef Stephen Gomes (Cobra Good Curry Guide 2007/08)Best Indian Restaurant (South Wales Echo Food and Drink Awards 2010)International Cuisine Awards 2009SACC Food Innovation Award 2009SACC Regional Chef of the Year 2008 and 2009
Comments & Reviews
“Stephen's twist on the norm is testament to his professional approach to cooking, and the food is just as much about the visual reaction as it is the fantastic taste. A true culinary experience.” Antonia Levay, Buzz Magazine
“Really original dishes brought to life with deft use of spices a refreshing change from run of the mill Indian restaurants. The curry mousse for dessert was inspired.” Margaret O'Reilly, Media Wales
Moksh opened in Cardiff Bay in 2007 as the canvas ahainst which Chef Stephen Gomes could create his materpieces.Mumbai-born Chef Stephen Gomes has lived in Cardiff for the last 12 years, where his signature take on traditional Indian recipes has gained him a place among the most respected chefs in the UK.
He is the fourth generation in his family to be a Chef. Stephen's father was an Executive Chef at the first five-star hotel in India, his grandfather was a chef on board a battleship during the Second World War, and his great grandfather was Head Chef at the Eastern Shipping Company during the Raj.
Renowned for his pioneering take on traditional Indian recipes, Stephen is credited as being among the first chefs to experiment with natural food science in his dishes. A love of liquid nitrogen alone, ensures that diners can expect vapours and clouds of spices.
This signature style has seen Chef Stephen cook for many dignitaries including former US President George Bush, a host of Hollywood and Bollywood stars, and most recently the players of both the Indian and Sri Lankan cricket teams (including the legendary Sunil Gavaskar and Navjot Sidhu).
Committed to nurturing young talent, Chef Stephen is also a former lecturer at the Asian Oriental School of Catering in Hackney and has lectured in modern Indian cuisine. He continues to support young chefs coming into the industry, and offers them excellent opportunities for training by transferring his culinary skills.
Stephen Gomes has held the title of 'Best UK Indian Chef' with the prestigious Cobra Good Curry Guide for seven years running. He was also awarded a role of honour for his culinary excellence; received the International Cuisine Award (2009); and was recently honoured as being one of the best Indian Chefs in the world for his charity recipe in the Mood Food guide.
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From the Moksh Menu
Hyderabadi Mince CupcakeServes 6 (6oz glass ramekins)As a fun twist for this recipe, I prefer to use goat mince but lamb mince can be used as an alternative.
Hyderabadi Mince Recipe:
Ingredients :150g goat or lamb mince½ an onion (finely chopped)½ a tomato (chopped)1 teaspoon ginger garlic paste½ teaspoon red chilli powder½ teaspoon cumin powder2g whole cumin seeds4 green cardamom1 tablespoon curd (yogurt) 1 tablespoon oil Fresh corianderSalt (as required)Method:1. Mix together goat or lamb mince, curd/yoghurt, salt, and ginger garlic paste and keep aside for at least 20 minutes.2. Heat oil in a Kadhai. Add the whole cumin seeds and green cardamom and let them crackle. Add the chopped onions and sauté until the onions are golden brown in colour.3. Add the red chilli powder and cumin powder. 4. Cook for a minute and then add the chopped tomatoes. 5. Add the marinated lamb or goat mince. Cook on a medium high flame until the mince is cooked.6. Add a couple of chopped fresh coriander leaves.The next step is to make the spicy mash…
Spicy Mash Recipe: Ingredients:2 medium potatoes (approx. 300g) peeled and quartered½ cup milk1 tablespoon butter½ teaspoon turmericFresh curry leavesPinch of chilli flakesSalt (as required less is better)Method: 1. Boil potatoes for about 20 minutes, or until you can pierce through them easily with a fork.2. Mash the potatoes, adding the milk and salt, and incorporating well.3. In a saucepan, melt the butter. Add the curry leaves, stir well and add the turmeric and chilli flakes. Cook for a minute stirring well or toasting them up until they are fragrant. Be careful not to burn them.4. Add this to the mashed potatoes and mix well. Note: If you love green chillies or need more heat, add some finely minced green chilli and crushed black pepper.
Beetroot Lime and Rose Foam Recipe:
Ingredients:1 cup canned beets (in their juice)1 tablespoon lime juice½ teaspoon rose waterAdditives1 sachet (2g) Soy LecithinMethod:1. Puree the beets in a blender, and strain in a cheesecloth.2. In a bowl add the lemon juice, rose water and the beet juice and stir well. Dissolve the soy lecithin in the juices with a hand blender to produce a good quantity of foam.3. Refrigerate the bowl.
The cupcake can now carefully be assembled... Take 6 clear small ramekins. Reheat the mince and then spoon evenly over the ramekins. Spoon or pipe the spicy mash evenly over the mince, followed by the foam over the dish. The cupcake should then be served immediately.
Guests or friends would love this dish as the foam bursts with different flavours and the change in the temperature and different layers makes this dish really fun! It also looks cool too!
It's probably my take on the classic Shepherd's pie…
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Mr Singhs149 Elderslie St, Glasgow G3 7JR Tel :0141 204 0186
From the heart of Punjab in Glasgow’s vibrant city centre, Mister Singh’s India brings you the spices, flavour and fragrances of authentic Indian cuisine with a unique Scottish twist.
Dine in the contemporary restaurant, enjoying award-winning food, friendly service and a welcoming atmosphere. You’ll soon discover what’s made it Glasgow’s most famous Indian restaurant and the curry house of choice for celebrities, sports stars and their many regulars, who have become part of the Mr Singh’s family.
For them, bringing you Glasgow’s best curry is personal. The restaurant is run by three generations of the Singh family and everyone in the team is committed to giving you a brilliant experience from the moment you walk through the door. That’s whether you’re entertaining clients, celebrating with friends, or enjoying a romantic meal for two.
Whether off to the big match at Ibrox, Parkhead or Hampden, or the big show at the SECC, Mr Singh’s can make the big occasion even more special.
Mr Singh’s India can provide bespoke corporate hospitality packages for up to 90 guests to suit all requirements and budgets, and can entertain your guests both before and after the main event.
Whatever you opt for, the experienced and friendly team will go out of their way to make sure the experience is one to remember.
Comments & ReviewsThe restaurant has thrived on its reputation with outstanding cuisine served up in style with swirl of a linen napkin and the flash of a friendly smile- watch out for the saucy swirl of the Mister singh's own registered tartan kilts which provide that extra spice thrill. - lastminute.com"East meets West with haggis curries and waiters donning kilts." "Really interesting take on Indian-Scottish fusion." - GoogleWith staff clad in kilts and turbans, Mr Singh?s is an Indian restaurant with a difference. Enjoy a haggis pakora-making masterclass or relax over dinner with family in this stylish restaurant. - STV
Awards and accolades received by Mr Singh’s :
Mr Singh's has represented team glasgow in the Curry Capital of Britain awards on 6 occasions and been on the winning team 3 times and runner up the other 3 times.Lifetime Achievement Award from the Scottish Curry Awards 2013Environmental Business Award winner 2010Team of the Year in 2009/ 10
Satty Singh receives the Paul Harris Award 2012
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From the Mr Singh’s Menu
Haggis or Chicken PakoraIngredients : (Haggis)800 gms Haggis300 gr Gram Flour1 tbsp Salt1 tbsp Red Chilli Powder1 tbsp Turmeric Powder1 full tbsp Ginger Garlic Paste1 tbsp Cumin Seeds1 tbsp Crushed Dry Coriander1 tbsp Dry Fenugreek Leaves1 tbsp Fresh Coriander Chopped
Method :1 Put gram flour into a big enough bowl, then add all the spices and mix well. Now add water and make it into a thick gravy paste (not too runny)2 Cut the Haggis into small square pieces and add them carefully into the gram flour gravy paste.3 Heat up oil to 160-180 degrees. Now release them into heated oil one by one carefully.4 Start turning them over after approx 1 minute and keep repeating this process until they are golden brown andcrispy.5 Your Haggis Pakora is ready. You can choose your own readymade sauces to eat with may it be tomato sauce, chilli sauce, garlic sauce or Mister Singh’s Pink Pakora sauce.
Ingredients : (Chicken)1 medium boneless chicken breast80 gr Gram Flour1 tbsp tikka paste1 tbsp Red Chilli Powder1 tbsp Cumin Seeds1 full tbsp Ginger Garlic PasteSalt to taste
Method :1 Cut the chicken into small strips and marinate the chicken with salt, ginger garlic paste, red chilli powder and tikka paste.2 Heat oil in a fryer and set the temperature between 160 to 180 degrees.3 Mix gram flour, salt, red chilli powder, ginger, garlic paste, garam masala powder, tikka paste and cumin seeds in a bowl and mix all of them together.4 Add small amount of water in a time to the gram flour mixture and make a smooth batter make sure your batter shoul not be too thin or too thick and mix it properly so that no lumps in your mixture.5 Dip the chicken into the gram flour batter and deep fry until they get cooked.6 Serve hot with Pakora sauce.
Pakora Sauce
Ingredients :2 cups YoghurtHalf cup Tomato Sauce1 tbsp Mint Sauce1 tbsp Red Chilli Powder1 tbsp Roasted CuminSalt to taste
Method :Mix all the ingredients together in a bowl, check seasoning and serve chilled.
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Café Rickshaw20 Chapel Ash, Wolverhampton, West Midlands WV3 0TN Tel :01902 425353
Café Rickshaw is a smart, refurbished restaurant, situated in the heart of Wolverhampton city. The restaurant opens 7 days a week evening and lunchtimes during festive season. The restaurant has 60 covers over two floors and each floor can seat around 30 diners. First floor utilised as private d i n i n g f o r t h o s e parties/conferences/meetings/events.
Café Rickshaw is a brilliant recent addition to the culinary landscape of Wolverhampton. Opened in February 2008, it has built a reputation for some of the finest dishes in the Midlands, coupled with fantastic service and a warmth and friendliness that you won't find in many other establishments. The key to this is the small but effective team that run it, led by its owner Mr Salim Hussain, who gives all his customers a personal and friendly service. Having been a restaurateur for more than 15 years, Salim has all the experience to deliver! Café Rickshaw can also boast excellent outside catering for large celebrations, such as weddings, engagements or special bir thdays and anniversaries at fantastic value for money, with menus available to suit your needs/requirements.
Awards and accolades received by Café Rickshaw :
5 Star Food & Hygiene ratingRepresented Wolverhampton in Curry Capital of Britain 2011/2012/2013Finalist Asian Curry Awards 2012
Comments & Reviews
“I had purchased vouchers for this restaurant & visited with my daughters on a recent Saturday evening. We were shown to a table in the window & given menus. We were served courteously & efficiently with lovely tasty food. We couldn't find fault with either the food or the staff & will definitely visit again”. - Trip Advisor
“This isn't a run of the mill curry house, but an upmarket fusion based Asian Restaurant. However, it is still very reasonably priced considering the quality of the cooking. Service is very helpful and friendly, and the place itself is well laid out (if at times it feels a bit TOO spacious)”. - Trip Advisor
A warm and friendly welcome awaits you at the Café Rickshaw Restaurant where you can be assured that you will receive high quality Indian/Bangladeshi cuisine prepared by their award winning chefs. - Taste Card
Great food with modern twist, lovely staff. - Yell
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From the Café Rickshaw Menu
Tandoori Chicken Sous Vide
Ingredients :1 (2 pound/1 kg) chicken, legs and breast removed, skin scored
For the marinade5 or 6 tablespoons (75 to 90 ml) natural yogurt1tablespoon (15 ml) ground panch poran spice mix1 teaspoon (5 ml) dried methi leavesPinch (about 1/4 teaspoon/1.25 ml) salt1 teaspoon (5 ml) lemon juice1 tablespoon (15 ml) Kashmiri massala2 tablespoons (30 ml) tandoori paste3 tablespoons (45 ml) tikka paste1 tablespoon (15 ml) blended garlic and ginger3 to 4 tablespoons (45 to 60 ml) vegetable oil1 tablespoon (15 ml) garden mint2 teaspoons (10 ml) red food coloring (optional)
Method :1. In a large bowl, mix all ingredients for marinade well.2. Blot the chicken pieces well with a paper towel to remove most of the moisture.3. Add the chicken pieces to the marinade mixture, coating them well all over, so that the spice mixture will penetrate the chicken.4. Cover the bowl with cling film (plastic wrap) and leave to marinate for minimum of 2 to 3 hours or preferably overnight in the refrigerator.5. Fill and preheat the SousVide Supreme to 134F/57C.6. Remove the chicken from the marinade and put the pieces into a large (gallon/3.8 liter) cooking pouch in a single layer and vacuum seal, taking care not to pull the marinade coating up into the suction chamber..7. Submerge the pouch and cook for 1 and1/2 hours
Massala Chai Crème Brûlée
Serves: 4 Ingredients
2 cups (470 ml) heavy cream
2 Darjeeling tea teabags (or loose tea, in an infuser)
3 Cardamom pods (lightly split)
2 stick of Cinnamon (2 inch long each approx)
3 Bay leaves
4 egg yolks
4 tablespoon of sugar
1 teaspoon (5 ml) pure vanilla extract
4 tsp (20 ml) granulated or brown sugar (for finishing)
Directions
1. Place the Cardamom pods, Bay leaves & Cinnamon
sticks into a small muslin spice bag
2. Preheat the SousVide Supreme™ to 183°F.
3. Generously butter the interior of the ramekins and set
aside.
4. Place the cream, egg yolks, vanilla extract and 4
tablespoon of sugar into an electric blender and mix the
ingredients
5. Pour the cream mixture, tea bags, Spices Bag into
gallon size heavy duty Ziploc bags and slowly seal one
side and squeeze out much air as you can as you seal the
other side
8. Place the bags into convenient rack and cook at 183°F
for 30 min, agitate/shake the bags half way through to
help cook evenly .
9. Take out the bags from water bath and again shake to
distribute the liquid mixture evenly
10. With a scissors cut a small corner off and pour into
ramekins
11. Place the ramekin in the fridge between 4 8 hours
12. When ready to serve, sprinkle each serving with 1
teaspoon (5 ml) sugar and caramelize with a kitchen
torch or under a pre-heated broiler.
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Roz Ana4-8 Kingston Hill Kingston Upon Thames Surrey, KT2 7NH020 8546 6388
Comments & Reviews
The staff at Roz ana were friendly from the moment we stepped through the door - they offered us 2 for 1 cocktails (until 7pm) from a very lengthy list. I had the Lazeez lamb which was incredibly delicious and not too spicy. Overall a very enjoyable experience - don't miss out! -CatherineRTRGreat venue, excellent food. Highly recommend it for all occasions Trip AdvisorI had the monthly special and the starter especially was amazing. It was nice to go to an Indian restaurant and not be faced with exactly the same choices as every other Indian restaurant you have ever gone to. Would definitely recommend this as an alternative to your standard Indian experience. - JonamurRoz Ana is a contemporary Indian restaurant with a wholesome twist, and the chic décor and gourmet feel-good factor have made this restaurant a hit with local curry lovers. - Top TableThe name translates as ‘come back every day’, and Roz Ana beefs up its plea with a ground-floor cocktail bar and casual brasserie plus a more refined dining room upstairs. Sophisticated design touches, neutral colours, ceiling fans and potted palms create a chic, exotic mood, and the kitchen offers a deliberately light and healthy take on the subcontinent’s regional cuisine. - Square Meal
Awards and accolades received by Roz Ana :
No 1 in Kingston - Trip Advisor“It may have smart surroundings, a cocktail bar and pleasant service but it is the cooking that marks out this Indian restaurant. Expect vibrant and satisfying dishes from across India, from monkfish Ambat to Chennai prawn Biryani”. - Michelin 2014Mood Food Magazine Best in Britain (BIBA) Award 2011/2013
Roz Ana is a contemporary Indian restaurant that has introduced a whole new level of Indian fine dining to Kingston with a wholesome twist, and the chic décor and gourmet feel-good factor have made this restaurant a hit with local curry lovers. The dining room – awash in a palette of neutral colours and natural materials – boasts cream walls, ceiling fans and potted palms, and the menu at Roz Ana offers a diverse selection of light and healthy Indian dishes. Split into three separate areas – the lounge bar, brasserie and first-floor restaurant – this venue is suitable for all occasions, and signature dishes include the Lobster sufiani - lobster tail in a creamy fennel and Lucknavi sauce served with roasted fennel, and the pork belly vindaloo.The menu is the brainchild of Deepinder Singh Sondhi, once of the famous Chor Bizarre in London’s Mayfair, one of Britain’s foremost Indian chefs.The restaurant also offers a friendly bar with an exciting list of cocktails and this attention to quality is carried through to the carefully selected wine list.
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From the Roz Ana Menu
Darjeeling Tea Creme BruleeThis is one of the popular desserts on our menu. Its gone through a change since it was first introduced in the restaurants first menu. We now serve it with cardamom short bread which makes a great accompaniment to the crème brulee just like tea and biscuits go hand in hand.
Ingredients :
Double Cream 500 mlDarjeeling tea bags No.2Castor Sugar 80 gmsEgg Ylks 6 numberBrown Sugar 5 tsp
Method:
1 Pre heat oven to 150C. 2 Bring to boil the double cream with tea bags and strain.3 Whisk egg yolks with sugar with an electric blender until smooth and creamy. 4 Whisk hot cream into the yolk mixture slowly and strain.5 Pour into 5-6 oven proof small tea cups or
thramekins about 4/5 full. 6 Boil water in a kettle.7 Place the tea cups in a roasting tray and pour in enough hot water from kettle to come halfway up their sides.8 Cover with kitchen foil and place on the middle shelf of the oven for 50 minutes to 1 hour, or until the custards are just set and wobbles like jelly in the middle.9 Remove from the tray and let it cool at the room
temperature. Keep in the fridge for at least couple of
hours to chill.
10 When ready to serve, sprinkle a teaspoon of brown
sugar evenly over the surface of each créme, then
caramelise with a blowtorch.
11 Serve with a couple of cardamom shortbread.
CARDAMOM SHORTBREAD
Ingredients
Plain Flour 150 gmsButter 100 gmsCaster Sugar (plus a tea spoon full extra) 40 gmsSmall Cardamom Powder half tsp
Method:
1. Heat the oven to 190C.2. Beat the butter and the sugar together until pale.3. Stir in the flour and cardamom powder to get soft dough. 4. Divide dough into 10 equal size portions; roll each portion into smooth ball by working between your palms. 5. Gently press each ball and place on a baking tray lined with greaseproof paper.6. Sprinkle with a teaspoon of extra caster sugar and bake in the oven for 20 minutes until pale
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Swad159 South Lane New Malden Surrey KT35ES Tel : 02089490674
Comments & Reviews
Without question an unbelievably quality driven place .Been using them best part of a year and loved it each time . - KathleenAbsolutely delicious food. the flavours were amazing. Very professional service with modern packaging, small amounts of dips (unexpected), wet wipes and mint chocolates!! Delivery time was very fast too. The only downside was that the lamb was a bit chewy. Will definitely be ordering again. - JordanEfficient service full of flavour,,it was a tasty meal to remember will recommend swad to every one the place deserved the award they won .Without any exaggeration ,it was superb .....the chicken was nice and soft in the korma and my partners lamb dish according to him was magnificent - LouiseSwad is the absolute pride and joy of New Malden ! A real credit locally . - FranThe food was on a par with some of the best I have ever eaten . - Sean
Awards and accolades received by Swad :
4 Star Food & Hygiene RatingAsian Curry Awards 2013 South East Asian Newcomer/Takeaway of the Year
Swad Indian, opened on the 20th of November 2012.The take away incorporates all the different regional dishes from the Indian continentThe word Swad is a "sanskrit" word in the Indian language, sanskrit is effectively the traditional language and not modernised .The word can describe flavour ,taste and fragrance and is only used to describe something in a positive sense .Hence our name as we are keeping with tradition but at the same time bringing different recipes with our use of alternative foods but keeping to the true essence of a curry .The menu offers all the usual favourites but it is the other dishes on offer that set this establishment out from most others.You can try Lebu gosht - lamb with a smoky aroma and wonderful hints of fenugreek ; Zaytun Wala gosht with pitted olives and coriander and if you are really adventurous try the Bollywood Blast if you dare made with the world’s hottest naga chillies.Chicken dishes include Murgh Rahim, barbecued with mango and cream and Masoom Roop with a unique spice blend and hints of tamarind.
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From the Swad Menu
Masoom RoopIngredients
Olive OilFresh GarlicFresh GingerEnglish OnionsSpring OinionsSalt to tasteChilli powder (small amount)TurmericGaram MasalaCurry PowderDried FenugreekFresh Lemon JuiceTamarindSugarTomatoesGreen PepperCorianderTomato Paste
Method
Add a small amount of olive oil into the panDice one clove of garlic and add to the oil along with a small amount of ginger . Add half English onion chopped and wait to roast Now add spring onions .Now add spices starting with salt ¼ table spoon chillie powder with the edge of the spoon .along with turmeric ¼ spoon curry powder ½ spoon garam massala edge of spoon and sprinkle the fenugreek .half spoon sugar along with a small block of tamarind paste (one table spoon ) tomato paste one spoon . Now let all the spices roast and then add 250 mil water .Now include one chicken breast cut into stripes or if for more persons add more chicken Leave to cook altogether After 10 minutes on slow gas add another 300 mil of water along with tomatoes and coriander green pepper and wait to finish approx another five minutes on medium gas .
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Taj Cuisine1 Sherwood House, Walderslade Centre, Walderslade Road, Chatham, Kent ME5 9UD Tel (01634) 686648 / 686636
Awards and accolades received by Taj Cuisine :
Curry LifeCurry International Chef of the year 2010.British Fusion Chef of the Year 2008.Customer Excellencey Award 2007 & 2008.
Chef of the Year2007 British Curry Award.
Based in Walderslade, Kent, Taj Cuisine has an outstanding selection of Indian and Bangladeshi dishes, specially prepared by an award winning chef, for eating within the restaurant or to take away and enjoy in the comfort of your own home.The subtle tastes and flavours of 'Taj Cuisine Tandoori' are quite varied from many other restaurants. Amongst the carefully chosen dishes in the menu you will find an enjoyable explosion of your taste buds from both regions described above. Taj Cuisine, being Chatham's premier restaurant, ensure a dining experience second to none for all their customers, ensuring that you will be served to the very highest of standards by highly trained staff. To help you enjoy our tasty Indian cuisine, they offer both Online Ordering and Online Table Booking. If you would prefer to enjoy our food with a takeaway, please visit their Takeaway Menu. You can choose the exact time you want to collect your order from the restaurant. Chef Abdul is a highly trained experienced and award winning chef specialising in Indian cuisine. Chef Abdul has won many awards, and believes that, the application of Indian spices and herbs with a variety of their combinations is an art, achieved through generations of experiment and studies with cooking and tasting.Abul beat off stiff competition to land the title of Medway Curry Chef of the Year 2005. All Asian restaurants in Medway were invited to enter the competition at the first round stage. Entrants were visited by Medway Council environmental health officials, and the top four chefs who emerged with the highest standards of hygiene competed in the final. Eight judges then had the difficult task ot deciding which chef had produced the best dish, marking their appearance, aroma, texture and taste.
Comments & Reviews
We visit the Taj quite a lot as we live nearby. The food is delicious and the staff can not be faulted and are always friendly and welcoming. - Trip AdvisorCame here with the Medway Curry club and have to say it was a very enjoyable experience. - Trip Advisorit is an amzing restaurant great service tasty food to take away or eat in. A nice air conditioned restaurant so it will never be too hot. a wide range of drinks and authentic dishes. - Yell
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From the Taj Cuisine’s Menu
Laziz-E-MurghIngredients:
1. Spring chicken (1 pcs)
2. Salt to taste (depend on the portion)
3. Garlic and Ginger Paste ( One tea spoon of garlic and ginger)
4. Cumin ( One table spoon)
5. Yellow Powder ( half tea spoon)
6. Crash Dry chili ( one spoon)
7.Fresh Lime Juice ( 2 spoon of lime juice)
8. Spring Onion ( one stick of spring onion)
9. Papers (depend on the portion)
10. Chicken Keema ( 50 ml)
11. Coriander ( one hand full)
12. Potato ( one baby potato)
13. Butter ( one table spoon of butter)
14. Rosemary (depend on the portion)
15. Fresh orange ( one cup of fresh orange juice)
16. Olive oil
Method:
Spring chicken marinated with garlic and ginger with salt. Chicken breast get of clean foil paper to flat the chicken breast for inserting staffing as chicken mince meat, salt to taste. Moreover, chop coriander and spring onion adds and then papers pinch of salt. After that you need to marination for keema.
Eventually, you need to marinate the spring chicken in a bowl with lemon juice, garlic and ginger paste, cumin, yellow powder, crash chili for chicken breast.
After you get chicken keema staff inside the chicken breast to cook in grill or non-stick pan with vegetable oil or olive oil. At the final stage boiled the potato with little bit of butter and rosemary, pinch of salt. then you make the sauce little bit of olive oil in a pan use the fresh orange juice, make the orange juice thicker. At this stage you need to serve for delicious food.
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