Crafting Homemade Paneer Cheese: A Simple Guide

Paneer, a versatile and beloved cheese in Indian cuisine, has been savored for centuries. Its creamy texture and mild taste make it a delightful addition to numerous dishes, from curries to desserts. 

Whilst shop-bought paneer is readily available, there's something special about crafting it at home. 

Not only does it allow for customisation, but it also ensures the freshness and quality of the cheese. In this guide, we'll explore the basics of making paneer cheese right in your kitchen.

Ingredients:

To embark on your paneer-making journey, you'll need:

1 liter of whole milk (organic, if possible)

2-3 tablespoons of lemon juice or vinegar

Cheesecloth or muslin cloth

Strainer

Heavy-bottomed saucepan

Method:

Heat the Milk:

Pour the milk into a heavy-bottomed saucepan and place it on medium heat. Stir occasionally to prevent the milk from sticking to the pan's bottom. Allow the milk to come to a gentle boil.

Add Acid:

Once the milk reaches the boil, reduce the heat to low and add the lemon juice or vinegar gradually while stirring continuously. You'll notice the milk starting to curdle, with the whey separating from the curds. Keep adding the lemon juice or vinegar until the whey becomes translucent, and the curds have completely separated.

Strain the Curds:

Place a strainer lined with cheesecloth or muslin cloth over a large bowl or sink. Carefully pour the curdled milk into the strainer, allowing the whey to drain away. Gently rinse the curds under cold water to remove any residual taste of the acid.

Press and Shape:

Gather the corners of the cheesecloth and twist them together to form a bundle. Press down on the bundle to remove excess whey and shape the curds into a firm block. You can place a heavy object on top of the bundle to aid in pressing. Allow the paneer to set for about 30 minutes to an hour.

Refrigerate:

Once the paneer has been pressed and shaped, refrigerate it for at least an hour to firm up further. This will make it easier to slice or cube for cooking.

Enjoy:

Your homemade paneer cheese is now ready to be used in various culinary creations! Whether you're adding it to a rich curry, grilling it for a smoky flavor, or incorporating it into desserts, the possibilities are endless.

Tips:

Use fresh, high-quality milk for the best results.

Adjust the amount of lemon juice or vinegar based on the freshness and acidity of your chosen ingredient.

Don't discard the whey! It can be used in soups, smoothies, or as a substitute for water in bread or pastry recipes.

Experiment with different herbs and spices to flavor your paneer, such as cumin, coriander, or chili flakes.

Conclusion:

Making paneer cheese at home is a rewarding and surprisingly simple process. By following these basic steps, you can create fresh, flavorful paneer that elevates your dishes to new heights. Whether you're a novice in the kitchen or an experienced cook, crafting your own paneer adds a personal touch to your culinary adventures. So why not give it a try and indulge in the joy of homemade cheese? Your taste buds will thank you!

Exploring the Rich Tapestry of Indian Wines: A Viticulture Journey

When it comes to wines, the Old World countries like France, Italy, and Spain often steal the spotlight. 

However, in recent years, a new contender has been quietly making its mark on the global wine stage, India. 

The Indian wine industry has been flourishing, producing a diverse range of high-quality wines that showcase the country's unique terroir and winemaking expertise. In this blog post, we will embark on a delightful journey through the vineyards of India, exploring the fascinating world of Indian wines.

The Rise of Indian Wines:

India's wine industry has seen significant growth and development over the past few decades. Once known primarily for its traditional spirits like whisky and brandy, India has now emerged as a promising player in the global wine market. The country's diverse climate, varied topography, and distinct soil profiles provide a conducive environment for cultivating a wide array of grape varieties.

Key Grape Varieties:

India is home to several grape varieties, both indigenous and international, which contribute to the diversity of its wines. Some of the prominent grape varieties cultivated in India include:

Cabernet Sauvignon: Thriving in regions like Nashik in Maharashtra, Cabernet Sauvignon grapes produce robust and structured red wines with notes of blackcurrant, cherry, and spice.

Shiraz (Syrah): Grown in regions like Karnataka and Maharashtra, Shiraz grapes give rise to bold and aromatic red wines characterized by dark fruit flavors, pepper, and a hint of smokiness.

Chenin Blanc: Widely planted in regions like Nashik and Karnataka, Chenin Blanc grapes are used to craft crisp and refreshing white wines with vibrant acidity, floral aromas, and citrus notes.

Sauvignon Blanc: Flourishing in the cooler climates of Himachal Pradesh and Maharashtra, Sauvignon Blanc grapes contribute to zesty and aromatic white wines with herbal, tropical fruit, and citrus characteristics.

Terroir and Climate:

India's diverse terroir, ranging from the cool foothills of the Himalayas to the warm plains of Maharashtra, allows for the cultivation of grapes with distinct flavors and characteristics. The country's wine regions, including Nashik, Karnataka, Himachal Pradesh, and Maharashtra, each bring their own unique terroir to the table, influencing the flavor profile of the wines produced.

Winemaking Techniques:

Indian winemakers employ a combination of traditional and modern winemaking techniques to produce high-quality wines. From hand-harvesting grapes to employing temperature-controlled fermentation, the focus is on preserving the natural flavors of the grapes and crafting wines that reflect the unique terroir of the region.

Noteworthy Indian Wineries:

Several Indian wineries have gained recognition for their commitment to quality and innovation. Some notable names include Sula Vineyards, Grover Zampa Vineyards, Fratelli Wines, and York Winery, among others. These wineries not only produce exceptional wines but also offer immersive experiences, allowing visitors to explore the vineyards, witness the winemaking process, and savor the final product.

Pairing Indian Wines with Cuisine:

One of the joys of exploring Indian wines is discovering their versatility when it comes to food pairings. Given the diverse flavors of Indian cuisine, there's a perfect wine to complement every dish. Whether it's a spicy curry, tandoori delights, or a flavorful biryani, Indian wines can enhance the dining experience by providing a harmonious balance of flavors.

As the global appreciation for Indian wines continues to grow, wine enthusiasts are discovering the rich tapestry of flavors that this vibrant country has to offer. With its unique terroir, diverse grape varieties, and passionate winemakers, India has firmly established itself as a noteworthy player in the world of wine. 

So, the next time you raise a glass, consider exploring the diverse and delectable wines that India has to offer – a true celebration of the country's winemaking prowess and cultural richness. Cheers!

(Image courtesy of Wolfgang Claussen from Pixabay)

Dukeshill and Gymkhana Fine Foods Join Forces to Deliver a Michelin-Starred Taste of India in Your Home

Two fine food powerhouses have joined forces in an exciting partnership to deliver the finest-quality premium Indian dining experiences to your own home.

Artisan online butcher and Royal Warrant holder, DukesHill, has partnered with Gymkhana Fine Foods, to offer a collection of high-welfare meats, paired together with masterfully balanced sauces and marinades produced by the iconic Michelin-star Indian restaurant for home delivery.

DukesHill is known for its unwavering dedication to producing the finest quality, British, high-welfare meat. Their traditionally cured hams, sausages and bacon comes from outdoor-bred British pork. Their poultry are given the freedom to roam and forage on grasses and clover. 

Lamb and beef is meticulously sourced from British farms with the highest regard for animal welfare. DukesHill's online food hall is a celebration of the best quality artisanal produce. 

Since Gymkhana first entered the London dining scene a decade ago, it has transformed the way we view Indian dining and introduced the nation to premium Indian dining, building a loyal community of fans including London locals, celebrities, A-listers, foodies, and visitors from around the world. 

JKS Restaurants, the group behind Michelin star restaurant, Gymkhana, created Gymkhana Fine Foods to bring their innovative dining experience to the home kitchen through a new range of cook-at-home marinades and sauces.

Each DukesHill x Gymkhana Fine Foods meal kit comes elegantly packaged in a DukesHill box and contains your star ingredient perfectly paired with Gymkhana sauces and marinades, ready for you to finish at home. 

The finish at home Meal Kits include:

Tandoori Lamb Chops

DukesHill trimmed rack of lamb (500g) and Gymkhana Fine Foods Classic Tandoori marinade (200ml) - Serves 2, £26.55

You can now recreate Gymkhana famous Tandoori Lamb Chops with just a twist of a lid. Complete with DukesHill's award-winning rack of lamb, this is the perfect easy-to-prepare dinner party centrepiece. The prime rack of lamb is produced from naturally reared English lamb. This kit comes with Gymkhana's medium-spiced aromatic Classic Tandoori marinade. 

Butter Masala Chicken

DukesHill free-range chicken thighs (500g), Gymkhana Fine Foods Classic Tandoori marinade (200ml) and Butter Masala cooking sauce (300ml) - Serves 2, £21.55

This quintessential mildly spiced North Indian curry is a sauce made with slowly cooked tomatoes, fenugreek and Kashmiri chillies. In order to recreate Gymkhana's famous Butter Masala, just like they do at the restaurant, you must marinade your star ingredient in their Classic Tandoori Marinade first, then grill before adding to the sauce. The star ingredient, DukesHill succulent free-range chicken thighs come with the skin on for a crispy texture and to seal the juicy meat beneath.

Whole Tandoori Chicken

DukesHill whole free-range chicken (2kg) and two Gymkhana Fine Foods Classic Tandoori marinade (200ml) - Serves 3, £32.40 

Recreate Gymkhana's famous Tandoori Chicken in the comfort of your kitchen using their Classic Tandoori Marinade, made with the highest quality Kashmiri chillies, garam masala and mustard oil. This marinade is perfectly paired with DukesHill's free-range whole chicken which roam in clover covered pastures, resulting in a full-flavoured, supremely succulent bird.

Tandoori Ribeye Steak Skewers

DukesHill ribeye steaks (2 x 230g), Classic Tandoori marinade (200ml), Rogan Josh Sauce (300ml) - Serves 4, £36.45

Rogan Josh is typically served with lamb at Gymkhana, but steak works equally as well. Served straight from the grill, then dipped into the delicious pre-prepared sauce, the BBQ adds a whole new layer of intrigue to the classic experience of this curry.

The Rogan Josh sauce has a base of slow cooked caramelised onions, with roasted fennel and ground ginger and is made using the finest chillies from Kashmir for a medium spice. DukesHill's slowly matured grass-fed British ribeye steak has the right balance of marbled fat running through to bring out exceptional flavour.

Pork Belly Confit Vindaloo

DukesHill Pork Belly Confit (500g), Vindaloo Cooking Sauce (300ml) - Serves 2, £17.55

A juicy, saucy dish using pork belly confit instead of pork cheeks (Gymkhana's famous restaurant rendition). Serve the belly with Basmati Rice or Naan to mop up every bit of the spiced, tangy Vindaloo sauce. Vindaloo or vindalho is originally from Goa, and is based on the Portuguese dish carne de vinha d'alhos. Paired perfectly with DukesHill's finest pork belly confit which has been slow cooked for 14 hours to guarantee maximum flavour and tenderness. 

Discussing the new range, CEO of DukesHill, Mark Gallagher says, “Our mission has always been to help people experience the highest quality food from the comfort of their home. It is a privilege to work alongside Gymkhana - such a celebrated brand, who like us, are focussed on delivering nothing but the best at-home dining experiences. We are thrilled to bring the authentic and aromatic flavours of Gymkhana that instantly transport you to India. Our DukesHill x Gymkhana Fine Foods collaboration is the epitome of flavour, quality and convenience.”

Gulrez Arora, CEO & Co-Founder of Gymkhana Fine Foods says,  “We are very excited about partnering with DukesHill. Our new range of premium Indian pantry staples has been designed to innovate how we consume Indian flavours at home, fine-tuning the restaurant recipes of our most loved dishes to bring them to the nation's kitchen tables. Naturally, we use only the finest ingredients and ensure every product offers the same depth of flavour that guests expect at Gymkhana.” 

As with all Gymkhana Fine Foods, the range of sauces and marinades are free of any artificial colourings, flavourings and preservatives, as well as palm-oil free. They come in glass jars that can be readily recycled.

The full range of DukesHill x Gymkhana Fine Foods range is available to order from www.dukeshill.co.uk

Birmingham: The Balti Capital of Britain

When it comes to diverse culinary experiences in the United Kingdom, Birmingham is a city that proudly stands out. 

Known for its rich history, vibrant culture, and unique contributions to the world of gastronomy, Birmingham has earned its reputation as the Balti capital of Britain. In this blog post, we will explore the fascinating world of Birmingham's Balti cuisine and the city's impact on the culinary scene.

The Origin of Balti Cuisine

To understand Birmingham's claim to the title of the Balti capital, it's essential to know what Balti cuisine is. Balti is a style of cuisine that originated in Birmingham in the 1970s. Its roots can be traced back to the Kashmiri immigrants who settled in the city. These immigrants brought with them their culinary traditions, which were adapted and fused with influences from Pakistani and Indian cuisine.

The word "Balti" refers to the type of pan in which these dishes are cooked. Traditionally, Balti dishes are cooked in a flat-bottomed wok-like pan that gives them a distinctive flavour and texture. Balti cuisine is characterised by its use of fresh ingredients, aromatic spices, and the absence of heavy sauces, allowing the natural flavours of the ingredients to shine through.

The Birmingham Balti Experience

Birmingham's Balti Triangle, located in the city's Sparkbrook, Sparkhill, and Moseley neighbourhoods, is where you'll find the heart of the Balti culture. The area is teeming with restaurants, each offering its unique take on this beloved cuisine. Whether you're a seasoned Balti enthusiast or trying it for the first time, you'll find a vast array of choices to tantalise your taste buds.

One of the most remarkable features of Balti cuisine in Birmingham is its authenticity. Restaurants in the Balti Triangle often prioritise using the freshest ingredients and traditional cooking techniques, staying true to the roots of this cuisine. Diners can expect an array of dishes, from the fiery and spicy to milder, aromatic creations, all served in the iconic Balti pan.

Signature Dishes

Birmingham's Balti cuisine boasts a diverse menu of dishes. Some of the must-try items include:

Chicken Balti: A classic choice, this dish features succulent pieces of chicken cooked in a spicy tomato-based sauce with a blend of fragrant spices.

Lamb Balti: Tender pieces of lamb are cooked in a similar fashion, with a medley of spices and herbs creating a mouthwatering experience.

Vegetarian Balti: Birmingham's Balti restaurants offer a wide range of vegetarian and vegan options, showcasing the versatility of this cuisine. Vegetables, lentils, and paneer (Indian cheese) are often featured prominently in these dishes.

Garlic Naan: To complement your Balti experience, try a freshly baked garlic naan, a type of flatbread that's perfect for sopping up the flavourful sauces.

Cultural Influence

Balti cuisine is not just about food; it's about culture and community. In Birmingham, the Balti experience is as much about the ambiance and social interaction as it is about the food. The city's diverse population and inclusive spirit have contributed to the rise of Birmingham's Balti culture, making it a unique and cherished part of the city's identity.

Birmingham, England's Balti capital, is a shining example of how cultural diversity and culinary innovation can come together to create something truly exceptional. The city's Balti cuisine reflects the rich tapestry of its history and the passion of its residents. So, if you're a food enthusiast looking to explore new flavours and experiences, Birmingham's Balti Triangle is the place to be. Come and savor the Balti experience, and you'll leave with a deeper appreciation for this unique culinary gem in the heart of the UK.

(Images courtesy of Phil Wild and Iril Kolle from Pixabay)

Exploring Indian Wines

When we think of world-famous wine regions, India may not be the first country that springs to mind. 

But the truth is the Indian wine industry has been quietly flourishing over the last few decades, producing high-quality wines that have begun to gain well-deserved recognition on the global stage. In this blog post, we will delve into the fascinating world of Indian wines, their history, regions, varietals, and the promising future that lies ahead.

A Brief History of Indian Wine

Wine has a long history in India, dating back to ancient times. The famous text, the Mahabharata, mentions wine made from fruits and flowers. However, the modern Indian wine industry as we know it today began to take shape in the mid-20th century. It was during the 1980s that India saw a surge in wine production, and several vineyards were established in various parts of the country.

Indian Wine Regions

India's diverse climate and topography have given rise to a variety of wine regions, each with its own unique characteristics. Some of the most prominent wine regions in India include:

Nashik: Located in the state of Maharashtra, Nashik is often referred to as the "Wine Capital of India." It's known for its fertile soil, ideal climate, and picturesque vineyards. Sula Vineyards, York Winery, and Grover Zampa are some of the well-known wineries in Nashik.

Nandi Hills: Situated in Karnataka, Nandi Hills benefits from cool temperatures and high altitudes. The region has become renowned for producing excellent white wines. Grover Zampa and Soma Vine Village are notable wineries in this area.

Himachal Pradesh: The northern state of Himachal Pradesh has also started to establish itself as a wine-producing region, with its cool mountain climate. Wineries like Shimla Hills and Chateau Indage are leading the way in this region.

Karnataka: Besides Nandi Hills, Karnataka boasts other wine-producing areas, such as Hampi and Bijapur, each with its own unique terroir.

Indian Wine Varietals

Indian winemakers produce a wide variety of wines, both red and white, from a range of grape varietals. Some of the most commonly grown grape varieties include:

Cabernet Sauvignon

Shiraz (Syrah)

Merlot

Sauvignon Blanc

Chenin Blanc

Viognier

Indian wines are often known for their unique and distinct flavors, shaped by the country's terroir and winemaking techniques.

The Promising Future of Indian Wines

The Indian wine industry has come a long way, and it continues to grow and improve. Some key factors contributing to its promising future include:

Investment in Technology: Indian wineries are increasingly adopting modern winemaking techniques and investing in state-of-the-art equipment.

Quality Improvement: Indian winemakers are continually striving to improve the quality of their wines, and this dedication to excellence is starting to pay off.

Recognition on the Global Stage: Indian wines have been garnering international awards and accolades, helping to raise their global profile.

Wine Tourism: Many Indian wineries have opened their doors to tourists, offering tastings, vineyard tours, and a chance to experience the charm of Indian wine regions.

Exports: Indian wines are gradually finding their way into international markets, and this trend is expected to continue.

Indian wines are no longer the hidden gem that they once were, and they are poised to make their mark on the global wine scene. 

With a rich history, diverse regions, and a growing reputation for quality, India's wines are a testament to the country's winemaking potential. Whether you're a wine enthusiast or a curious traveller, exploring the world of Indian wines can be a rewarding and enlightening experience. So, the next time you're looking for a unique wine adventure, consider uncorking a bottle of Indian wine and raising a toast to the ever-evolving wine culture of this beautiful subcontinent.

(Image courtesy of Wolfgang Claussen from Pixabay)

Finalists unveiled for annual Asian Restaurant and Takeaway Awards

Finalists have been unveiled for the annual Asian Restaurant and Takeaway Awards (ARTA), the most prestigious celebration of Pan Asian cuisine in the UK and beyond, which this year will take place on Sunday 8th October at London’s Hilton Park Lane.

ARTA 2023 will welcome a guest list of the nation’s most popular Asian restaurateurs alongside MPs, dignitaries, and celebrities. The ceremony will be hosted by BBC presenters, Samantha Simmonds and Paul Martin. 

The finest Asian restaurants and takeaways from all over the UK will come together in the Capital city in the hope of being recognised as the best restaurant in their region or nationally and honoured with a jewel in the crown of the UK Asian restaurant industry award sector.

Following the public nominations drive, a formal assessment was undertaken to determine the leading Asian culinary establishments based on criteria including quality of service; quality of product; value for money; and food hygiene ratings in tandem with the number of nominations provided from members of  the public. Following the rigorous vetting process, finalists have been announced across ARTA categories.

ARTA 2023 Finalists

Newcomer of the Year:

Savci, Stopsley, Luton

Tanishq Restaurant & Bar, Ongar, Chelmsford

Shimlas, Attleborough, Norwich

Coco Buffer, Weston-Super-Mare

Fine Dine Restaurant of the Year:

Dhoom, Dunfermline, Kirkaldy

Dining Room, Sheerness, Rochester

Blue Jasmine, Ocean Village, Southampton

Chaskaa Indian, Bruntsfield, Edinburgh

Korean Restaurant of the Year:

Cafe Andamiro, Newington, Edinburgh

Bento Bab, Aldgate, London

Yori, Piccadilly Circus, London

Bullgogi Restaurant, Notting Hill, London

Japanese Restaurant of the Year:

Tanakatsu, Camden, London

Maneki Ramen, Worcester

Sakura, Weston-super-Mare

Sapporo Teppanyaki, Castlefield, Manchester

Street Food Restaurant of the Year:

Mowgli Street Food, Brighton

Streetly Balti, Sutton Coldfield, Birmingham

Twisted Indian Street Food, Blackpool

My Delhi, Newcastle upon Tyne

European Restaurant of the Year:

Kashmir House, Paris, France

New Delhi, Milano, Italy

Tamasha, Playa Blanca, Spain

Royal Indian Restaurant, Munich, Germany

Sri Lankan Restaurant of the Year:

Copper Ceylon, Bromley, London

The Pier Ceylon, Herne Bay, Canterbury

Colombo Kitchen Restaurant, Worcester Park, Kingston upon Thames

Rathiga Restaurant & Bar, Luton

Regional Restaurant of the Year – Northern Ireland:

Yaks, Bangor

Nu Delhi Restaurant Lounge, Belfast

Bangla, Bangor

India Gate, Belfast

Regional Restaurant of the Year – Scotland:

The Royal Bengal, Dunfermline, Kirkaldy

Qismat, Elgin, Inverness

Sylhet Brasserie, Grantown-on-Spey, Perth

Carron to Mumbai, Stonehaven, Aberdeen

Regional Restaurant of the Year – Wales:

Benllech Tandoori Restaurant, Benllech, Llandudno

Belfoi, Carmarthen, Swansea

The Grand Sultan, Port Talbot, Swansea

Mango Tree, Whitchurch, Cardiff

Regional Restaurant of the Year – North West:

Spice Valley, Horwich, Bolton

The Milnrow Balti Restaurant, Rochdale, Oldham

Achari, Bolton

Paneer, Wallasey, Chester

Regional Restaurant of the Year – West Midlands:

Delhi 45 Indian Streatery, Rubery, Birmingham

Titash Indian Restaurant, Sheldon, Birmingham

Shifnal Balti, Shifnal, Telford

The Royal Bengal, Earlsdon, Coventry

Regional Restaurant of the Year – East Midlands:

Royal Tandoori, Corby, Northampton

Sylhet Spice, Ripley, Derby

The Bridge & Bayleaf, Gunthorpe, Nottingham

Nazreen, Kettering, Northampton

Regional Restaurant of the Year – North East:

Jays Indian, Durham

Ahad Tandoori, Gosforth, Newcastle Upon Tyne

Bayleaf Indian Restaurant, Cramlington, Newcastle Upon Tyne

Raval Indian Brasserie & Bar, Gateshead, Newcastle Upon Tyne

Regional Restaurant of the Year – Hertfordshire:

Mint Leaf, Stortford, Chelmsford

Zaffran One, St Albans

Cumin Bar & Restaurant, Broxbourne, Enfield

Raj of India, Welwyn Garden City, St Albans

Regional Restaurant of the Year – Essex:

The Polash, Shoeburyness, Southend-on-Sea

Cinnamon, Epping, Chelmsford

Village Indiya Restaurant, Benfleet, Romford

Pride of Sylhet, Dunmow, Chelmsford

Regional Restaurant of the Year – Surrey:

Trishala, Redhill

Tiffin Wala, Camberley, Guildford

The Rajdoot, Guildford

Tarana, Lingfield, Redhill

Regional Restaurant of the Year – South Central:

Burghfield Spices, Burghfield, Reading

Jalpari of Woodley, Woodley, Reading

Madhuban Tandoori, Liss, Guildford

House of Flavours, Reading

Regional Restaurant of the Year – North London:

Ruhit's Indian Cuisine, Brent

The Rajdoot, Hampstead

Pinos Warung, Chalk Farm

The Spice, Kentish Town

Regional Restaurant of the Year – South London:

Samrat, Tooting

Gandhi’s, Kennington

Pure Indian Cooking, Fulham

Saka Maka, Hither Green

Regional Restaurant of the Year – West London:

Haweli of Ealing, Ealing

Durbar Tandoori Restaurant, Bayswater

The Rajdoot, Marylebone

Takaa Tak, Ealing

Regional Restaurant of the Year – South West:

Denley's Essence of India, Topsham, Exeter

Drgnfly Pan Asian Restaurant, Poole, Bournemouth

Daaku, Falmouth, Truro

Iford Tandoori, Iford, Bournemouth

Regional Restaurant of the Year – Sussex:

The New Curry Centre, Horsham, Redhill

Calcutta 16, Shoreham-by-Sea, Brighton

Darchini, Horsham, Redhill

Tamasha, Lindfield, Redhill

Regional Takeaway of the Year – North East:

The Jewel In the Crown, Birtley, Chester-le-Street

Zeera Tandoori, Durham

Balti Hut Indian Takeaway, Middlesborough, Cleveland

Spice Junction, Boldon Colliery, Newcastle upon Tyne

Regional Takeaway of the Year – North West:

Arong Tandoori, Waterloo, Liverpool

Bombay Cuisine, Prestwich, Manchester

Akash, Accrington, Blackburn

Bradshaw Tandoori, Bradshaw, Bolton

Regional Takeaway of the Year – West Midlands:

New Royal Balti, Audley, Stoke-on-Trent

Chutney Express, Castle Bromwich, Birmingham

Mahim Indian Takeaway, Bayston Hill, Shrewsbury

Karma Lounge, Tamworth, Birmingham

Regional Takeaway of the Year – Essex:

Pathari's, Wickford, Southend-on-Sea

Kismet, Colchester

Spice Boys, Harlow, Chelmsford

Kaani Kaana, Chelmsford

Regional Takeaway of the Year – Surrey:

Hampton Tandoori, Hampton, Twickenham

Vindaloo Indian Takeaway, Farnborough, Guildford

Mohini Balti House, Carshalton Beeches, Carshalton, Sutton

Chipstead Tandoori, Coulsdon, Croydon

Regional Takeaway of the Year – Kent:

Shumi Tandoori, Frindsbury, Rochester

Mahan Indian Takeaway, Bexley, Dartford

Naims Tandoori, Bedford, Milton Keynes

Sher E Bangla, Longfield, Dartford

Regional Takeaway of the Year – East Anglia:

Kairali South Indian, Poringland, Norwich

Eastern Spice, Suffolk, Ipswich

Bhujon, Tring, Hemel Hempstead

Lime Takeaway, Saint Edmunds, Ipswich

Regional Takeaway of the year – East Midlands:

Little India, Desford, Leicester

Agra Cottage, Bingham, Nottingham

Miah's Takeaway, Heanor, Derby

Rikshaw Urban Indian Kitchen, Sherwood, Nottingham

Regional Takeaway of the year – Wales:

Masalla, Port Talbot, Swansea

Tiffin Rasoi, Barry, Cardiff

Kalimirch, Barry, Cardiff

Shaan Tandoori Takeaway, Ammanford, Swansea

Also additional awards will be presented on the night for Champion of Champions; National Chef of the Year; and National Takeaway of the Year.

ARTA 2023 will continue to honour one of the most lucrative sectors of the UK hospitality industry in the face of continued business and operational challenges during the current cost of living crisis. 

Says ARTA Founder Salik Mohammed Munim, “The UK’s popular Asian restaurant industry, known for its resilience in weathering operational and business challenges such as staff shortages and the Covid pandemic, now faces a new set of challenges during the current cost of living crisis. 

"The prices of products, ingredients and energy have risen significantly while customers are also facing the pinch. In this tough situation, ARTA will once again be honouring the UK’s best Asian restaurants and takeaways who are committed to delivering the best in restaurant and home dining in these tough circumstances.”

Tesco reveals hot new trend for cooking adventurous global meals at home

Tesco, the UK’s biggest supermarket chain, has revealed sales of ingredients and meal kits for a range of global cuisines have been consistently rising over the last year, as customers look for alternatives to takeaways and learn to cook their own versions at home.

Ingredients to make familiar favourites like Indian curry are top of the charts, increasing by 33%, with items to cook a Chinese meal second, up by 32%. However it should also be noted that pan-Asian products to help make Korean, Japanese or Thai meals are also up by 15%. And Caribbean meal kits and ingredients are also high up in the charts, up 14% over the last year.

The demand for global ingredients as part of the cooking-at-home trend has been so strong Tesco has has taken the decision to extend its range of World Foods in by 35% to satisfy customer demand. The grocer has also introduced World Foods displays in 8% more stores.

To help customers looking to cook at home find great value, Tesco has launched its largest ever promotion for the category, with nearly 2,000 products offered at a 20% discount for customers with a Clubcard until August 8.

Shoppers have been stocking up on basmati rice for Indian cooking, plus record sales of Tesco chapatti flour, as customers make their own versions of the flatbread that's popular with curry.

The trend for pan-Asian cooking at home has been fuelled by increasing sales of spice pastes used to make authentic Thai cuisine, like Thai green curries, pad thai noodles and massaman curries.

Tesco customers have been experimenting more with meal kits to make themselves delicious treats like Donburi rice bowls or Yakisoba noodles from Japan, and Bibimbap, which is a delicious Korean rice dish.

Tesco has been offering inspiration to encourage its customers to continue experimenting with new global dishes, with in-aisle displays in recent months featuring Middle Eastern, Latin American, Japanese & Korean foods. The current theme highlights Caribbean food and features products from celebrity chef Ainsley Harriott.

Abigail Wilkinson, who is the Tesco Category Buying Manager for cooking ingredients and global cuisine, said: “We've seen a significant trend for customers looking to save money by cooking for themselves, rather than eating out as much as before. And they are being more adventurous in the kind of meals they are cooking at home.

“Shoppers are buying more ingredients or kits to make popular classics such as curry or Chinese stir fry, but we’ve also seen them branching out into cuisines such as Japanese, Thai or Korean. We are trying to expand our offering to meet this demand and to inspire home cooks with new ingredients and kits to help them to feel confident in making something new and delicious.”

www.tesco.com

Bloc Hotels and Michelin-starred chef, Aktar Islam, join forces to offer a truly unique gastronomic getaway

Bloc Hotel, which is famous for its stylish accommodation and Opheem, the Michelin-starred restaurant known for its wonderful and innovative cuisine, are excited to announce a unique collaboration, creating an unforgettable gastronomic getaway.

Running throughout next month, July, and August, this very limited package will offer a special 10-course tasting menu which is crafted by Opheem’s Michelin-starred celebrity chef, Aktar Islam, paired with an indulgent overnight stay at Birmingham's Bloc Hotel.

The package costs a modest £249 per couple and includes the 10-course tasting menu (which is usually £125 per person) plus an overnight stay at Bloc Hotel which is in Birmingham’s iconic city centre Jewellery Quarter.

The exquisite 10-course tasting menu showcases Opheem’s progressive Indian cuisine, and commitment to locally sourced, seasonal ingredients to create dishes that harmonise flavours. 

Each course is a true work of culinary art, meticulously prepared and thoughtfully presented, reflecting Opheem’s distinctive culinary style.

“The partnership between Bloc and Opheem is a perfect blend of exceptional hospitality and culinary excellence,” said Rob Morgan, who is the MD of Bloc Hotels. “We're reall thrilled to collaborate with Opheem, a culinary gem in the city of Birmingham, to offer our guests an extraordinary experience that combines luxurious accommodation with a genuinely memorable gastronomic journey.”

Besides a sumptuous dinner, guests will enjoy an overnight stay at Bloc Hotel in Birmingham’s Jewellery Quarter. Renowned for its contemporary design, innovative features, and attention to detail, Bloc provides everything needed to sleep, shower, and step out fresh, right into the heart of the city.

“We’re really excited to partner with Bloc to create a unique experience that combines the best of our respective offerings,” said Aktar Islam, Chef Patron at Opheem. “Our aim is to delight guests with a symphony of flavours and textures, pushing the boundaries of traditional cuisine. We look forward to welcoming guests and showcasing our culinary artistry.”

Guests can book this super-limited package at blochotels.com/opheem

Bloc Hotel Birmingham offers affordable luxury located in the very heart of the city’s historic Jewellery Quarter. 

With its commitment to contemporary design, innovative technology, and exceptional service, Bloc offers a unique and stylish experience for discerning travellers. The hotel’s prime location provides convenient access to popular attractions, shopping destinations, and transport hubs.

Award-Winning Brick Lane Chef to Launch Indian Vegan Cookbook

Top, award-winning chef, Niaz Caan is to launch Vegan: An Indian Cookbook this summer. The book contains 42 vegan dishes that are inspired by long held family recipes - such as his great grandmother's Begun Uribeeshi Gatta - as well as modern takes on traditional meat dishes, such as Tofu Tikka Masala and No Butter No Chicken Curry.

Niaz is the award-winning executive chef of Brick Lane's City Spice and has already appeared on Channel 4's Steph's Packed Lunch, Channel 5's Secret of the Fast Food Giants, BBC London and ITV news.

The book was inspired by the success of Niaz's Vegan Menu which he launched at City Spice in 2019 and includes new dishes that he developed with the home cook in mind.

With Vegan: An Indian Cookbook, Niaz wants to prove that home made Vegan food can be tasty and that Indian food can be nutritious and delicious.  He spent many months perfecting spice mixes, cooking techniques and finding plant-based alternatives to Ghee, a clarified butter widely used in Indian cooking, to add depth of flavour. The book is priced at £20.99.

He says: “I saw more and more of my friends turning vegan and I was increasingly being asked about vegan dishes in the restaurant so I decided to spend time developing and updating dishes to create something that I felt was every bit as tasty as the meat, seafood and dairy dishes on offer.”

Aged just 22, Niaz started working in restaurants from the age of 14 and cooking in the City Spice kitchen at aged 17. He went on to secure a first class degree in Economics from the University of Birmingham, but returned to the professional kitchen when he realised that cooking was his real, true passion. Since then, he has quickly risen in culinary success, winning plaudits for his modern take on traditional Indian dishes at City Spice, which regularly has queues around the block, even during these challenging times.

For real Indian foods, You need the Spice Kitchen

My wife especially admires the Spice Kitchen as it reflects how she was brought up. Her father would travel 30 to 40 miles back in the day to obtain the traditional herbs and spices that he needed to cook his family's traditional Indian meals. 

He called them his tiffin tins, which he got filled in the parts of Wolverhampton and Birmingham which had a relatively high number of shops selling traditional Indian foods, spices, etc.

The fact that the Spice Kitchen spices and herbs come in a real Masala Dabba, wrapped in some nice sari fabric really thrills my wife.

When it arrived my wife said: "There'll be a really nice curry, tonight!" 

She took some vegan chicken style slices from our freezer, prepared a marinade for them and cooked them to perfection. 

The result was an absolutely delicious meal which my wife was proud to say she cooked, as the spices and herbs were the kinds she has in her spice racks. Which, if you knew my wife, you'd know was a pretty big deal.

The tin we enjoyed was the Indian Spice Tin. Other tins that are available are the Middle Eastern and African Spice Tin, World Spice Blends and Rubs, Moroccan Spice Tin, International Chilli Collection, Flavoured Sea Salts Collection, a Baby Spice Collection (for the younger members of your family) and a Gin Botanicals Collection. All costing from £30.00 a tin.

https://www.spicekitchenuk.com

Check out their website for some real traditional recipes.

Also, there's also good news! They have written their very own cook book, which will be published at £22.00 on May 25th. https://www.spicekitchenuk.com/products/spice-kitchen-cookbook

We would like to offer our sincere thanks to Sanjay & Shashi Aggarwal (Mamma and Baby Spice!) for their fantastic help in putting this feature together.

"A love letter to India" The Colonel Saab story

Multi-award-winning, luxurious Indian restaurant, Colonel Saab was launched in the very heart of London by Roop Partap Choudhary, who meticulously crafted the menu and art-festooned destination as a “love letter” to his family and India. 

And in the past year Colonel Saab has been named one of the top Indian restaurants by Forbes, also won Newcomer of the Year at the Asian Curry Awards, Best Newcomer at British Curry Awards, Best Restaurant in Feed the Lion awards and was awarded Harden’s Certificate of Achievement. 

It welcomes regulars from Nobel Peace Prize winner, Malala Yousafzai - who says “it is the only place which serves the authentic flavours from home” to pop stars, TV personalities sand presidents. 

The modern Indian restaurant the home of which is the grand, former Holborn Town Hall, is a homage to Choudhary's travels across India with his mother, Mrs Binny Choudhary and father, Colonel Manbeer, who was given the honorific name ‘Colonel Saab’ shared by the restaurant, while serving in the Indian Army. 

The postings across India enabled them to experience the continent's rich diversity of food from traditional local lunches in the tents of Rajasthan to British-inspired Indian breakfasts in the Officer’s Mess and banquets hosted by Indian nobility and Maharajas.

Choudhary spent a year retracing his father’s footsteps across India by train, bus and car with Indian food royalty, Karen Anand to curate contemporary twists on dishes passed down through the generations of people they were able to meet, with many regional specialities appearing for the first time on a London menu.

The exciting, all-day dining menu introduces diners to progressive takes on nostalgic dishes, from British and Indian fusion afternoon high tea, regional favourites rarely served in the UK, like the Cauliflower 65, signature dishes, like the Falahari Curry Kofta, their popular Gutti Vankaya - Andhra curry, baby aubergines in tangy tamarind gravy - and the restaurant’s outstanding desserts, including signatures like the Rasmalai Milk Cake in cardamom cream and Boondi Caviar or the Bengali, Mishti Doi Cheesecake in jaggery syrup.

Dining at Colonel Saab is also a feast for the eyes, with a treasure trove of eclectic Indian art and artefacts collected by his family on their travels, lovingly brought to the space under challenging conditions. 

Downstairs, a grand, pure silver door from a Gujarat temple greets you, while upstairs features a carved temple door from South India. The opulent dining room is bathed in light by a canopy of ornate chandeliers from Firozabad. A drinks bar made by Asprey for the Maharaja of Patiala takes pride of place in the private dining room, while 17th and 18th century Tanjore paintings and handwoven Persian silk carpets adorn the walls and precious decanters and crockery from the palace of the Maharaja of Faridkot shimmer in cabinets. 

The Colonel Saab staff bring the decadent surroundings to life, happily regaling diners with the rich stories and histories of the sumptuous artwork collected by the Choudhary family.

Every element of Colonel Saab has been lovingly and imaginatively crafted to create a multi-sensory experience of India, including the drinks. A Masala Dabba - or spice box - of artisanal gins, whiskies and rums based on Indian botanicals has been created with the Diageo mixology team, along with innovative cocktails by celebrated mixologist Antony Bertin, designed to complement the food and named after Choudhary's family members.

When Colonel Saab and his wife returned home, they channelled their unique experiences into serving the community, starting with a modest hotel and continuing their journey with boutique and palace hotels, which are now managed by their proud son Roop. He began his work life in their hotel kitchens as a young man and continues the proud legacy of hospitality that spans more than three decades, with Colonel Saab. 

Choudhary is on course to set a new benchmark in London, continuing the family tradition of celebrating the vibrant and diverse culture of India’s food and history with humility, elegance and originality.

To learn more visit www.colonelsaab.co.uk  or on social media @colonelsaab

A Taste Of India This Summer With Anjum Anand

We may not have the white sands of Goa or the tropical lagoons of Kerala but you can easily create your very own Indian Summer here in the UK thanks to some quick hints and tips from TV chef and cookery writer, Anjum Anand.

King of the grill...

"No barbecue is complete without burgers so why not try these succulent chicken burgers with an Indian twist? The coriander, cumin and chillies add a delicious spice and depth of flavour and the burgers taste great with chutney flavoured mayonnaise or simply with ketchup.

Chicken Burgers
Makes 4
Burgers
400g chicken mince
6g ginger, peeled and finely chopped
10g garlic (approximately 3 large cloves), peeled and finely chopped
1 small onion, peeled, half finely chopped (for the burgers) and half sliced into rings (for serving)
large handful of fresh coriander leaves and stalks, finely chopped
1 heaped tsp salt
3⁄4 tsp garam masala
11⁄2 slices of medium-cut bread, crumbed
1 egg
1 tsp cumin powder
1 tsp lemon juice
1-2 green chillies (optional), chopped and seeded
1 tbsp vegetable oil, plus extra for oiling the pan

To serve
Mayonnaise
7 tbsp light mayonnaise
2 tbsp chopped fresh coriander leaves
2 tsp chopped fresh mint leaves
1-2 tsp lemon juice, or to taste
salt, to taste
1⁄4-1⁄2 tsp black pepper, or to taste
4 burger buns, halved
lettuce leaves, shredded
1 beef tomato, sliced

Mix together all the ingredients for the burgers, leaving out the onion rings. Allow the mixture to rest for 10 minutes in the fridge. Preheat the oven to 200°C/400°F/gas mark 6.

Mould the mince into four burgers and place on an oiled baking sheet. Place in the oven and cook for 10 minutes, turning halfway through the cooking time.

Meanwhile, mix the mayonnaise with the coriander and mint leaves, lemon, salt and pepper. Warm the burger buns in the oven for the final 2 minutes of cooking time.

Place a small handful of the lettuce on the bottom of each bun with the sliced tomato and onion rings and a good dollop of the herbed mayonnaise. Top with the hot burgers and finish off with the top half of the bun.

Don't forget a veggie option!
Vegetarians often get a raw deal at barbecues: a side salad just isn't enough! The Indian cheese paneer is very versatile, tastes great grilled, tandoori-style and is now widely available in supermarkets. These Paneer and Vegetable Skewers are full flavoured, have lots of texture and are very satisfying regardless of whether you are a vegetarian or not. Tandoori food is often served with sliced or chopped tomatoes, red onions and cucumbers seasoned and drizzled in lemon juice, and some green chutney.

Paneer and Vegetable Skewers
Makes 6 skewers
300g paneer, cut into 2.5cm cubes
1 large onion, peeled and cut into 2.5cm cubes
1 green and 1 red pepper, cored and cut into 2.5cm cubes
Vegetable oil, for greasing
6 wooden skewers, soaked in water for 1 hour
2 tbsp melted butter
Chaat masala, to sprinkle

Marinade
125ml Greek-style yoghurt
5g fresh ginger, peeled
10g garlic (approximately 3 large cloves), peeled
Salt, to taste
¼ - ½ tsp chilli powder, or to taste
1 tsp garam masala
2 tbsp lemon juice, or to taste
2 tbsp vegetable oil
1 tbsp gram flour
1 tsp cumin powder
Seeds of 6 cardamom pods, powdered with a pestle and mortar

Purée all the marinade ingredients until smooth, then place in a non-metallic bowl. Add the paneer and vegetables and allow them to soak up the flavours for 30 - 40 minutes or longer in the fridge.

Thread the vegetables and paneer alternatively onto the skewers. Grill for 7 minutes on a hot barbecue, drizzle over the melted butter, turn and cook for another 2-4 minutes or until charred at the edges. (Alternatively cook in an oven preheated to 200 C/ 400 F / gars mark 6 for 8-10 minutes, turning halfway). Sprinkle the skewers liberally with chaat masala and serve with bread.

A bit on the side
A salad is essential at a barbecues, giving some lightness to the heavier meat dishes. This Indian chopped salad usually accompanies a curry but tastes just as good with grilled meats and vegetables.

Indian Chopped Salad (kachumber)
Serves 4
2 ripe vine tomatoes
120g cucumber (I keep the skin on)
4 small radishes
½ small onion, finely
1 - 2 green chillies, seeded and chopped (optional)
Salt, to taste
1 tbsp lemon juice, or to taste
1/3 roasted cumin powder
Handful of chopped fresh coriander leaves

Chop the tomatoes into small dice. Slice the cucumbers lengthways, discard the seeds and cut into small cubes the same size as the tomatoes. Do the same with the radishes.

Toss together all the vegetables and chillies (if using), season, stir through the lemon juice, roasted cumin powder and chopped coriander, and serve, or keep at room temperature until you are ready to eat.

Keep the drink flowing

If it's hot outside you need to keep hydrated and lassis are the perfect accompaniment to Indian flavours. My blackberry lassi is light and refreshing - served over ice it's an ideal barbecue drink.

Blackberry lassi
Serves 2

300g blackberries
200ml natural yoghurt
½ tsp lemon juice

1 ½ - 2 ½ tbsp sugar (depending on the sweetness of the berries)
Ice cubes and mint leaves, to serve

Purée the berries, yoghurt, lemon and most of the sugar with 140ml water. Sweeten to taste. Pour through a sieve into glasses to remove the seeds. Serve chilled over ice cubes, with a mint leaf on top for colour and freshness.

And what if the weather's bad?

We can never predict or guarantee the British weather, so if the heavens do open or if it's too cold to set outside, you need a back up plan. My range of cooking sauces, The Spice Tailor, allows you to cook authentic and delicious curries at home in just 10 minutes. With seven in the range, Rustic Rogan Josh, Delicate Korma, Spiced Spinach Curry, Keralan Coconut Curry, Punjabi Tomato Curry, Original Tikka Masala and Mangalore Herb Curry, there's one to suit every taste. The Spice Tailor is available to buy in Waitrose stores nationwide and online at www.thespicetailor.com

Here's to a long and glorious Summer - Indian style!

The Spice Tailor range is available to buy in Waitrose and online at www.thespicetailor.com

There are seven varieties to be enjoyed in The Spice Tailor range: earthy and robust Punjabi Tomato Curry, nutty and aromatic Delicate Korma Curry, deep & hearty Rustic Rogan Josh, balanced and mellow Keralan Coconut Curry, fragrant and zingy Mangalore Herb Curry, distinctive and bold Original Tikka Masala and smooth and bright Spicy Spinach Curry Sauce.

In total, Anjum Anand has written five books (four focused specifically on Indian food), generating sales in excess of 500,000. The books are Indian Every Day (2003), Indian Food Made Easy (2007), Anjum's New Indian (2008), Eat Right for Your Body Type (2010) and her very latest book 'I Love Curry' (2010)

In 2007, Anjum first appeared on our television screens with her series Indian Food Made Easy on BBC 2. In 2008 a second series was commissioned and was watched by over 3 million viewers. Both series have aired around the world and established Anjum as an empathetic, warm, confident and capable presenter, with the knowledge and expertise of a top class chef.

For more information visit The Spice Tailor website: www.thespicetailor.com

World Cup Winning Indian Cricket Team Visit Chak 89 for a Meal

Chak89 were recently visited by some of the victorious Indian Cricket World Cup winning team. Virat Kohli, R.P Singh, Pravin Kumar and Munaf Patel enjoyed their meal with the owner Mr. Frank Khalid. A few members of the team joked that they not eaten an Indian meal for 8 days and that they had been eating mainly pasta. They all really enjoyed the food and complimented Mr. Frank Khalid on the exquisite cuisine. They loved the food and said that they would like to come back but next time with the rest of their team mates.

Mr. Frank Khalid said “The food must have helped them because the following day the 4 players almost won the Lords One-Dayer. R.P Singh took 3 wickets, Pravin Kumar 1 wicket and Munaf Patel 1 wicket and 1 run out but unfortunately the rain came down and took away their victory.”

Chak89 are not only one of the best Indian restaurants in London, but they are also a perfect solution for all types of wedding celebrations and great Indian wedding venues, they can accommodate and cater for up to 650 guests in two adjoining banquet halls. They are also the ideal choice for business conferences, or they can bring the CHAK89 experience to you by allowing their Indian caterers to stage your special day at any venue of your choice.

Chak 89 Wins English Curry Awards Caterer of the Year

On Monday 25th July, The Sheridian Suite in Manchester hosted the first English Curry Awards aimed at recognising and reward the curry industry

Hosted by Jeff Mirza, it was no surprise that once again CHAK 89 was called up on to the stage as the winners of The Caterer of the Year Award for its achievements in the catering industry.

Shortlisted with 5 of the best caterers in England, Chak 89 are proud to be named as the English Curry Awards Caterer of the Year.

Mr Frank Khalid relished the occasion with a speech in which he thanked the nominators, the judges and more importantly the public in having the faith and trust in Chak 89 and its services.

Providing fresh, quality cooked food for any event is a principle that Chak 89 adheres to rigorously and by delivering this principle Chak 89 has reaped the rewards by being voted English Curry Awards Caterer of the Year 2011 to sit alongside many other Awards won by Chak 89.

Chak89 are not only the best Indian restaurant in London but they are perfect for all types of wedding celebrations and a great Indian wedding venue, they can accommodate and cater for up to 650 guests in two adjoining banquet halls.

Also perfect for business conferences, or let them bring the CHAK89 experience to you by allowing their Indian caterers to stage your special day at any venue of your choice.

Www.chak89.com

Patak the Barbecue this summer

For many, the warmer weather can mean bucket loads of lacklustre salads and uninspired barbeque food; fortunately Patak’s has something a little different for you. They have developed a selection of new recipes to ensure everyone can get their fix of Indian flavor during the coming summer months:

Tandoori Chicken Naanchos

An Indian twist on nachos – brilliant for sharing with friends!

Chettinad Chicken Bites with Red Pepper Salsa

Perfect finger food, great for buffets and street parties

Balti Crab Cakes

Move away from the traditional (and boring) fish cakes with these lightly spiced crab cakes

BBQ’d Fish Kebabs

This light and delicately balanced dish is a real winner at barbeques

Halloumi Stuffed Red Peppers

An impressive, delicious and simple starter or side dish, the halloumi works fantastically when combined with the subtle spices

Lemon Rice

A refreshing accompaniment, excellent at buffets or served as a side at a barbeque

MEAT EATERS

Panfried Duck Breast with Cloves and Cinnamon

Impress at summer dinner parties with this succulent duck dish

Baked Chicken with Yoghurt Sauce

A relaxed and simple curry dish to warm the cockles during colder evenings (because the good weather in the UK rarely holds for long)

South Indian Lamb Cous Cous

Cous cous, commonly found in Moroccan or Mediterranean dishes, is delicious hot or cold!

Spicy Meat Balls in a Yoghurt Sauce

The spice of these meat balls is cooled perfectly by the subtle flavours of the yoghurt sauce

SEAFOOD

Steamed Fish Parcels

Keep it light during the summer months with delicately steamed fish parcels

VEGETARIAN

Channa Dhal

Dhal is a spicy stew-like meal made with lentils or chickpeas. This recipe is best served with chapattis and rice.

For further information on the Patak’s range visit www.pataks.com

The Ambrette’s Dev Biswal launches Indian own-brand Premier marinades for fine Indian dining

Dev Biswal, the chef-patron of The Ambrette Michelin-listed fine Indian dining venue, has launched his own brand ‘Biswal’s Premier’ marinades.

There are three products in the range, for chicken, lamb and fish.

The marinades, as used in the award-winning restaurant in the Kent coastal resort of Margate, have been introduced as a response to customers asking the secret to The Ambrette’s distinctive style and flavours, so they can try them at home. Formerly known as ‘The Indian Princess’ and rebranded to distance itself from traditional high street curry houses, The Ambrette does not serve curry. Many of the dishes are only lightly spiced to enhance the natural flavours of the food.

Biswal is critical of “the fast-food mentality” of some Indian establishments “stuck in a 1940s time bubble”, who pre cook meat, then fry in a sauce to order, without giving the ingredients time to absorb flavours from the herbs and spices.

“My vision is to bring cultures together by introducing new food habits,” commented Biswal who has an ambition to transform how Britons perceived Indian food, “I believe food like art and music is a major catalyst in improving relationships amongst people across borders.

“Artists and musicians are worshipped as cultural brand ambassadors, whereas chefs are not,” he said.

Marinating fish and meat is a typically eastern concept in home cooking. Conversely, Biswal employs western cooking styles and poaching in some dishes.

Whilst, according to Biswal, lamb should be marinated for at least 4 hours, whereas fish should be marinade for the maximum of an hour. The 250ml jars contain instructions to apply at room temperature and leave to stand in the fridge.

Biswal’s Premier Marinade for Lamb contains a unique blend of mustard oil, ginger, garlic, pickle, salt, garam masala, red chilli, turmeric, fenugreek, pineapple and coriander

The Premier Marinade for Chicken is a blend of fresh coriander, fresh mint, fresh ginger, fresh garlic, mustard oil, green chilli, roasted gram flour, salt, garam masala, turmeric, black salt and soft cheese. It is also ideal for use with left over Christmas turkey.

The Premier Marinade for Fish, which can be used for white varieties or oily species such as mackerel or salmon, is comprised of a secret recipe of mustard oil, turmeric, coriander seeds, onion seeds, fennel seeds, carom seeds, fenugreek, lemon juice, salt, sugar, black pepper, asafoetida and curry leaves.

Dev recently returned from a gruelling 21-tour of India to Mumbai, Gujarat and the Mecca of Indian food lovers, Hyderabad where he researched the local food scene ranging from street food to the many fine dining restaurants catering for the burgeoning middles classes and super rich. He also collected ingredients unknown to the UK market such as dried lichens and exotic wild plants.

The marinades were trialled at the recent Broadstairs Food Festival, where Dev gave masterclass cookery demonstrations, and they sold out.

The 250ml jars cost £3.99 and are sufficient for 4 servings and keep for 2-4 weeks once opened. Biswal’s Premier Marinades are available direct from The Ambrette for delivery nationwide plus local farm shops and specialist outlets like Eddie Gilbert’s wet fish shop in Ramsgate.

FACTFILE:

Dev Biswal grew up in Calcutta. He trained at the Dubai Sheraton, before moving to London, aged 26 in 2003 for spells at Mangoes and Eriki. Biswal is also a director of Quex Park, with responsibility for catering. Quex House in 1800 acres of countryside in Birchington is home to the Powell-Cotton Museum with the Hannah Suite banqueting hall. www.quexpark.co.uk

The Ambrette Restaurant, 44 King Street, Margate, Kent CT9 1QE
E: info@theambrette.co.uk T: 01843 231504 W: www.theambrette.co.uk

www.biswalfoods.com

(EDITOR: This sounds like real Indian home cooking and will make the ideal addition to your barbecue. And to any meal, in fact. My wife's family originated in India, but in a part of Indian where chillies are almost never used, if at all. The recipes that passed down through her family are based on other herbs and spices with ginger used to add heat, rather than chillies.

When we tried the Biswal range my wife said: "This takes me back. It is as if I am eating a meal prepared by my father, they are that good! This is what most Indian families eat at home. They never eat curries!"

She was also sorry that we live nowhere near Margate, a fact I had to agree with!)