Indian Cuisine Takes the UK by Storm: British Indian Good Food Guide Reveals Top 20 Restaurants Nationwide

In a year where British dining continues to become diversified, the British Indian Good Food Guide Has unveiled its Top 20 Indian Restaurants across the UK, reflecting the nation’s love affair with Indian cuisine. 

From traditional flavours to more innovative dishes, this year’s guide represents the very best the UK has to offer, proving Indian cuisine remains a cornerstone of British dining culture.

With the ongoing evolution of the food scene, this list underscores the rising demand for authentic regional Indian dishes, from Keralan fish curries to Indian street food, capturing the hearts (and stomachs) of diners up and down our country.

Raval Leads the Charge in the North

Among the selected venues, Raval Indian Brasserie & Bar, located on the iconic Tyne Bridge, stands out as the Best Indian Restaurant Outside London. 

This Newcastle Gateshead gem not only captures the imagination with its unique blend of spices and ingredients but also contributes significantly to the resurgence of the North East’s culinary scene.

"Raval has redefined Indian dining in the region," said Phil Shaw, Marketing Director at the British Indian Good Food Guide.

 “Their focus on innovation and authenticity is unmatched, which is why they’ve earned a place at the top of our guide."

With dishes such as Lobster & Mango and Darjeeling Lamb Cutlets, Raval is a testament to how Indian cuisine is constantly evolving while staying true to its roots.

Top 20 Indian Restaurants in the UK

This year’s guide features an impressive lineup of restaurants, showcasing culinary excellence across the country:

1. Raval Indian Brasserie & Bar (Newcastle Gateshead) – Best Indian Restaurant Outside London.

2. Quilon (London) – Michelin-starred for its coastal Indian flavours.

3. Benares Restaurant & Bar (London) – A fine-dining experience blending Indian and British cuisines.

4. Dishoom Manchester – Nostalgic Irani café fare with iconic dishes.

5. Tharavadu (Leeds) – Celebrated for its authentic Keralan cuisine.

7. Kanishka by Atul Kochhar  (London) – Innovative tasting menus pushing culinary boundaries.

8. Asha's (Birmingham) – Renowned for its authentic Indian dishes.

9. Swadish (Glasgow) – Modern twists on traditional Indian recipes.

10. Tuk Tuk Indian Street Food (Edinburgh) – Vibrant Indian street food offerings.

11. Purple Poppadom (Cardiff) – Fusion of Indian and Welsh flavours.

12. Mowgli Street Food (Liverpool) – Authentic street food inspired by India’s bustling markets.

13. Veeraswamy (London) – Showcases vibrant, fresh ingredients.

14. Masala Junction (Nottingham) – Diverse menu reflecting India's rich flavours.

15. Urban Choola (Sheffield) – Innovative takes on Indian classics.

16. Mumtaz (Bradford) – Celebrated for its authentic Punjabi cuisine.

17. The Chilli Pickle (Brighton) – Modern twists on traditional dishes.

18. Kuti’s Brasserie (Southampton) – Known for its regional Indian specialties.

19. Tamatanga (Leicester) – Lively atmosphere with delicious curries.

20. The Mint Room (Bristol) – Upscale Indian dining with rave reviews.

This diverse selection illustrates the UK's widespread appreciation of Indian food, highlighting how Indian culinary innovation extends far beyond the capital.

The Broader Picture: Why Indian Cuisine Thrives

The influence of Indian cuisine on British culture has never been stronger. With over 10,000 Indian restaurants in the UK contributing significantly to the economy, the industry shows no signs of slowing down. 

The rising interest in authentic regional dishes—like Goan and Keralan cuisines—reflects the UK's growing demand for not just curry, but an array of diverse Indian dishes.

According to Phil Shaw, “Indian restaurants are no longer just places for a night out—they’re cultural landmarks, representing the diversity and vibrancy of British food culture."

Explore the Full List

For those looking to experience the best Indian food the UK has to offer, the British Indian Good Food Guide invites you to explore the full list of restaurants on their website, showcasing the finest dining experiences from Birmingham to Brighton.

Why not check out your favourite Indian restaurant from the above list to book a Christmas meal for you and your family and friends.

Visit  British Indian Good Food Guide  for more information:- 

https://britishindiangoodfoodguide.com

I must admit that I am lucky, my wife's family originated in India and she cooks some absolutely delicious Indian dishes. 

Make your very own easy-peasy Italian-Mexican-Indian-British tortilla wrap in minutes!

You too can make your very own easy-peasy Italian-Mexican-Indian-British tortilla wrap in minutes! And I'm going to tell you how.

First, take a tortilla wrap and oil it with ghee, butter or vegetable margarine, olive oil, or rapeseed oil. In fact Borderfield's British Rapeseed oils are excellent for this. Especially their delicious spray oils. Trust me. You won't know how you coped before you buy Borderfields!

Spread it with humus or a similar paste.

Next spread a thin level of tomato puree or tomato sauce over it.

Then shred ham, chicken, any other type of cooked meat that takes your fancy, or a vegetarian alternative. Squeaky Bean products are ideal.

Next add a good layer of grated or sliced cheese dairy or otherwise, it really is up to you.

Sprinkle with cumin, turmeric, a little bit of salt, a good deal of pepper (ground black is awesome!) and some Italian seasoning.

Roll it up tightly and then microwave it for two to three minutes.

It'll be piping hot, as they say, so whatever you do, don't burn your mouth on it! 

You are then the owner of an Italian-Mexican-Indian-British feast on a plate. Enjoy it!

https://www.squeakybean.co.uk

https://borderfields.co.uk

How to Make the Perfect Cup of Chai

There’s something truly special about a cup of chai: the warming spices, the aroma that fills the room, and the comfort it brings, especially on a cool, drizzly day in Britain. 

Chai, often referred to as masala chai, is a beloved drink that originates from India and has become popular worldwide. 

However, making the perfect cup of chai requires more than just brewing tea; it’s about finding the right balance of spices, sweetness, and tea strength.

Here’s a step-by-step guide on how to craft the perfect cup of chai at home, ensuring that each sip delivers a burst of flavour and warmth.

1. Ingredients You’ll Need:

Tea leaves: A strong, black tea is essential for chai. Assam tea is commonly used for its robust flavour, which holds up well against the spices.

Spices: The classic masala chai spice mix includes cinnamon, cardamom, ginger, cloves, and black pepper. You can adjust the amount of each spice according to your preference.

Water and milk: Chai is traditionally brewed with a mix of water and milk. For a creamier chai, use more milk; for a lighter brew, use less. Some people use condensed milk or evaporated nilk.

Sweetener: Sugar is commonly added to chai, but you can also use honey or a sugar alternative to taste.

2. Choosing Your Spices

The spice blend you use is key to making a perfect chai. Here’s a breakdown of the most common spices:

Cinnamon: Adds a sweet and warming note.

Cardamom: Provides a fragrant, slightly citrusy flavour.

Ginger: Fresh ginger gives a spicy, invigorating kick.

Cloves: Add depth and an earthy flavour.

Black pepper: Enhances the heat and brings the spices together.

Feel free to experiment with these spices to find a blend that suits your palate. For instance, if you like a spicier chai, increase the ginger and black pepper. If you prefer a milder, sweeter cup, focus more on the cinnamon and cardamom.

3. Brewing Your Chai

Here’s how to brew your perfect chai:

Step 1: Boil the water and spices

Start by boiling about 1 cup of water in a saucepan. Add your spices at this stage so that they have time to release their flavours. For one cup of chai, you can add:

1 small cinnamon stick

3-4 cardamom pods (slightly crushed)

2-3 cloves

A small piece of fresh ginger (or ½ teaspoon of dried ginger powder)

A pinch of black pepper

Step 2: Add the tea

Once the water and spices have boiled for a couple of minutes, add 1 heaped teaspoon of black tea leaves. Let this simmer for another 2-3 minutes. The longer you brew, the stronger the tea.

Step 3: Pour in the milk

After the tea has brewed, add about ½ cup of milk (or more, depending on your preference). You can use whole milk for a richer chai or a milk alternative like almond or oat milk. Stir the mixture and bring it to a gentle boil. Keep an eye on it, as milk can boil over quickly.

Step 4: Sweeten to taste

Once the chai has come to a boil, lower the heat and let it simmer for a minute. Now is the time to add sugar or your preferred sweetener. For a classic cup, 1-2 teaspoons of sugar work well, but adjust according to your taste. Stir well to dissolve the sweetener.

Step 5: Strain and serve

Once your chai is brewed to perfection, strain it into a cup to remove the tea leaves and spices. Give it a quick stir, and your steaming cup of chai is ready to enjoy!

4. Tips for Customising Your Chai

Frothy chai: For a café-style frothy chai, use a whisk to froth the milk before adding it to the tea.

Caffeine-free version: Replace black tea with rooibos or herbal tea to make a caffeine-free version of chai.

Iced chai: Let your brewed chai cool, then pour it over ice for a refreshing iced chai. You can also add a touch of vanilla for an extra layer of flavour.

5. The Final Touch

A perfect cup of chai is all about balance. Whether you like it spicy, sweet, or with a hint of creaminess, the key is to experiment until you find your ideal combination. The next time you’re craving something cosy, skip the café and brew up your perfect cup of chai right at home.

Enjoy the warmth and comfort that only a cup of freshly made chai can bring!

Discovering the Rich Flavours of Indian Curry Without Chillies

Indian cuisine is renowned for its bold and diverse flavours, often attributed to the liberal use of spices and chillies. 

However, for those who are sensitive to heat, are allergic to chillies or simply prefer milder dishes, there are plenty of fantastic Indian curry recipes that do not rely on chillies. 

These dishes showcase the depth and complexity of Indian cooking through a symphony of aromatic spices, herbs, and ingredients. Here are some delightful Indian curry recipes that are flavourful without the fire.

1. Korma

Korma is a classic North Indian dish known for its rich, creamy texture and fragrant spices. Traditionally made with yoghurt, cream, and a blend of ground spices, korma is a mild curry that can be enjoyed by everyone.

Ingredients:

500g chicken or vegetables (potatoes, carrots, peas, etc.)

2 tablespoons ghee or vegetable oil

2 large onions, finely sliced

3 cloves garlic, minced

1 tablespoon ginger, minced

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon garam masala

200ml yoghurt

100ml double cream

50g ground almonds

Salt to taste

Fresh coriander for garnish

Method:

Heat the ghee or oil in a large pan over medium heat. Add the onions and sauté until golden brown.

Add the garlic and ginger, cooking for a further 2 minutes.

Stir in the ground coriander, cumin, turmeric, and garam masala, cooking for another minute to release the aromas.

Add the chicken or vegetables and cook until they begin to brown.

Lower the heat and stir in the yoghurt, cream, and ground almonds. Simmer gently for 20-25 minutes, until the chicken is cooked through or the vegetables are tender.

Season with salt to taste. Garnish with fresh coriander before serving.

2. Aloo Gobi

Aloo Gobi is a popular vegetarian dish made with potatoes (aloo) and cauliflower (gobi). It's a dry curry that highlights the natural flavours of the vegetables, enhanced by a blend of aromatic spices.

Ingredients:

2 large potatoes, peeled and cubed

1 medium cauliflower, cut into florets

2 tablespoons vegetable oil

1 large onion, finely chopped

2 cloves garlic, minced

1 tablespoon ginger, minced

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1 teaspoon mustard seeds

Salt to taste

Fresh coriander for garnish

Method:

Heat the oil in a large pan over medium heat. Add the mustard seeds and cook until they begin to pop.

Add the onions and sauté until they are golden brown.

Add the garlic and ginger, cooking for a further 2 minutes.

Stir in the ground turmeric, cumin, coriander, and garam masala.

Add the potatoes and cauliflower, stirring to coat them in the spices.

Cover the pan and cook on low heat for 20-25 minutes, stirring occasionally, until the vegetables are tender.

Season with salt to taste. Garnish with fresh coriander before serving.

3. Dal Makhani

Dal Makhani is a creamy and buttery lentil dish from the Punjab region. Made with black lentils and kidney beans, this curry is both nutritious and satisfying, perfect for a cosy meal.

Ingredients:

200g black lentils (urad dal)

50g kidney beans (rajma)

2 tablespoons ghee or butter

1 large onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon garam masala

400g tinned tomatoes, pureed

200ml double cream

Salt to taste

Fresh coriander for garnish

Method:

Soak the lentils and kidney beans overnight. Drain and rinse them before cooking.

Cook the lentils and kidney beans in a large pot of water until tender, about 45 minutes. Drain and set aside.

Heat the ghee or butter in a large pan over medium heat. Add the onions and sauté until golden brown.

Add the garlic and ginger, cooking for another 2 minutes.

Stir in the ground cumin, coriander, turmeric, and garam masala, cooking for a minute to release the aromas.

Add the pureed tomatoes and cook for 10 minutes, stirring occasionally.

Add the cooked lentils and kidney beans to the pan, mixing well. Simmer for 20 minutes.

Stir in the double cream and cook for another 10 minutes. Season with salt to taste.

Garnish with fresh coriander before serving.

These recipes are proof that you don’t need chillies to enjoy the robust and intricate flavours of Indian cuisine. Each dish offers a unique taste experience, highlighting the versatility of spices and the natural goodness of fresh ingredients. So, why not try these milder Indian curries and savour the rich culinary traditions of India without the heat? Enjoy your cooking adventure!

Exploring the Rich World of Indian Spice Blends: A Journey Through Flavour and Tradition

Introduction

Indian cuisine is renowned for its vibrant and complex flavours, achieved through the artful use of spices. Central to this culinary tradition are the various spice blends, or "masalas," that impart distinct tastes and aromas to dishes. 

These spice blends are not just about flavour; they also hold cultural significance and often come with a history passed down through generations. 

Here we'll delve into the fascinating world of Indian spice blends, exploring their ingredients, uses, and the unique characteristics they bring to the table. Incidentally my wife uses these Indian spice mixes or family variations on them in her cooking.

Garam Masala: The Quintessential Blend

Garam masala, meaning "hot spice blend," is a staple in many Indian kitchens. It is used towards the end of cooking to enhance the aroma and flavour of a dish without overpowering it.

Ingredients:

2 tablespoons coriander seeds

1 tablespoon cumin seeds

1 tablespoon black peppercorns

1 tablespoon cardamom pods

1 teaspoon cloves

1 teaspoon nutmeg

1 cinnamon stick (about 5cm long)

Instructions:

Toast the Spices: In a dry frying pan over medium heat, toast the coriander seeds, cumin seeds, black peppercorns, cardamom pods, and cloves until fragrant, about 3-4 minutes.

Grind the Spices: Allow the toasted spices to cool, then transfer them to a spice grinder or pestle and mortar. Add the nutmeg and cinnamon stick, then grind to a fine powder.

Store the Masala: Store your garam masala in an airtight container in a cool, dark place. Use it within six months for the best flavour.

Uses: Garam masala is versatile and can be added to a wide range of dishes, including curries, soups, and marinades. It's particularly good for finishing dishes, sprinkled on just before serving.

Chaat Masala: A Tangy Treat

Chaat masala is a tangy, slightly spicy blend that gives a unique kick to salads, fruits, and street foods.

Ingredients:

2 tablespoons dried mango powder (amchur)

1 tablespoon cumin seeds

1 tablespoon coriander seeds

1 teaspoon black salt

1 teaspoon regular salt

1 teaspoon black peppercorns

1 teaspoon dried mint leaves

1 teaspoon asafoetida (hing)

Instructions:

Toast the Spices: Lightly toast the cumin seeds and coriander seeds in a dry frying pan until fragrant. Allow them to cool.

Grind the Spices: Combine all ingredients in a spice grinder or pestle and mortar and grind to a fine powder.

Store the Masala: Store the chaat masala in an airtight container in a cool, dark place.

Uses: Sprinkle chaat masala on fresh fruits, salads, roasted vegetables, or use it to flavour popular Indian street foods like bhel puri and pani puri.

Panch Phoron: The Bengali Five-Spice Blend

Panch phoron, meaning "five spices," is a blend used extensively in Bengali cuisine. Unlike other spice blends, it is not ground and is used whole.

Ingredients:

1 tablespoon fennel seeds

1 tablespoon cumin seeds

1 tablespoon mustard seeds

1 tablespoon fenugreek seeds

1 tablespoon nigella seeds (kalonji)

Instructions:

Mix the Spices: Simply combine all the seeds in a bowl and mix well.

Store the Blend: Store the panch phoron in an airtight container in a cool, dark place.

Uses: Panch phoron is typically used to temper hot oil at the beginning of cooking, releasing its aromatic flavours into dishes like lentils, vegetables, and fish curries.

Sambar Masala: The South Indian Staple

Sambar masala is a robust and aromatic blend used in South Indian cuisine, particularly for making sambar, a popular lentil-based vegetable stew.

Ingredients:

2 tablespoons chana dal (split chickpeas)

2 tablespoons coriander seeds

1 tablespoon cumin seeds

1 tablespoon fenugreek seeds

1 tablespoon black peppercorns

1 tablespoon mustard seeds

1 tablespoon urad dal (split black gram)

10-12 dried red chillies

1 teaspoon turmeric powder

1 teaspoon asafoetida (hing)

10-12 curry leaves

Instructions:

Toast the Spices: In a dry frying pan, toast the chana dal, urad dal, coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, mustard seeds, dried red chillies, and curry leaves separately until each becomes aromatic and lightly browned.

Grind the Spices: Allow the spices to cool, then combine them with the turmeric powder and asafoetida in a spice grinder or pestle and mortar. Grind to a fine powder.

Store the Masala: Store the sambar masala in an airtight container in a cool, dark place.

Uses: Sambar masala is primarily used to flavour sambar but can also be added to other lentil dishes and vegetable stews.

Conclusion

Indian spice blends are the heart and soul of the country's diverse culinary traditions. Each blend tells a story of regional flavours, cultural heritage, and the artistry of spice blending. 

Whether you're using garam masala to add warmth to a curry or sprinkling chaat masala on fresh fruit for a tangy twist, these spice blends bring a world of flavour to your kitchen. Explore these blends and discover the rich tapestry of tastes that define Indian cuisine.

Making Simple Paneer Cheese at Home: A Step-by-Step Guide

We just posted a blogpost on how to make a simple vegan paneer. 

However, my wife and I aren't vegans, so we decided to share with our readers the non-vegan paneer recipe that we use when we make our own paneer at home.

Paneer, a staple in many Indian dishes, is a fresh cheese that’s incredibly versatile and easy to make at home. Whether you want to add it to a curry, grill it for a salad, or simply enjoy it as a snack, homemade paneer can elevate your culinary creations. Here's a straightforward guide to making your own paneer cheese at home.

Ingredients

1 litre of whole milk

2-3 tablespoons of lemon juice or white vinegar

A pinch of salt (optional)

Equipment

A large pot

A wooden spoon or spatula

A cheesecloth or muslin cloth

A colander

A heavy weight (like a large can or a pot filled with water)

Step-by-Step Instructions

1. Heat the Milk

Pour the milk into a large pot and place it on medium heat. Stir occasionally to prevent the milk from burning or sticking to the bottom of the pot. Heat the milk until it just begins to boil.

2. Add the Acid

Once the milk reaches a boil, reduce the heat to low. Add the lemon juice or vinegar one tablespoon at a time, stirring gently after each addition. You should see the milk begin to curdle, with the curds separating from the whey. If the milk doesn’t curdle, add a little more lemon juice or vinegar.

3. Separate the Curds and Whey

Turn off the heat and let the mixture sit for a few minutes to allow the curds to fully form. Place a colander lined with cheesecloth or muslin cloth over a large bowl. Carefully pour the curdled milk into the colander, allowing the whey to drain into the bowl.

4. Rinse the Curds

Rinse the curds under cold running water to remove the acidic taste of the lemon juice or vinegar. This also helps to cool down the curds, making them easier to handle.

5. Drain and Press the Paneer

Gather the corners of the cheesecloth and twist to squeeze out as much whey as possible. Tie the cloth tightly and place it on a flat surface. Put a heavy weight on top to press the paneer into a firm block. Let it sit for 30-60 minutes. The longer you press, the firmer the paneer will be.

6. Unwrap and Use

After pressing, unwrap the cheesecloth and transfer the paneer to a clean surface. Cut it into cubes or any desired shape. Your homemade paneer is now ready to use in your favourite recipes!

Tips and Tricks

Whole Milk: For the best results, use whole milk. The higher fat content helps to produce a richer and creamier paneer.

Acidity: Lemon juice tends to leave a slight citrusy taste, whereas vinegar is more neutral. Choose based on your taste preference.

Storage: Store the paneer in an airtight container in the fridge. It will keep for up to a week. If you want to store it longer, you can freeze it, but the texture may change slightly.

Flavouring: For a twist, add some herbs or spices to the milk before curdling, such as crushed black pepper, cumin seeds, or fresh herbs like coriander and mint.

Enjoying Your Homemade Paneer

Paneer is incredibly versatile and can be used in a variety of dishes. Here are a few ideas:

Paneer Tikka: Marinate the paneer cubes in a mixture of yoghurt and spices, then grill or bake until golden.

Palak Paneer: Cook paneer in a creamy spinach sauce for a classic and nutritious dish.

Paneer Bhurji: Crumble the paneer and sauté with onions, tomatoes, and spices for a quick and flavourful scramble.

Paneer Skewers: Skewer paneer cubes with vegetables and grill for a tasty starter or side dish.

Making paneer at home is a rewarding process that brings fresh, homemade goodness to your table. It’s simple, quick, and a great way to add a personal touch to your cooking. Enjoy the delicious results and the satisfaction of making your own cheese from scratch!

How to Make Vegan Paneer at Home: A Simple Guide

Paneer is a beloved staple in many Indian dishes, known for its creamy texture and versatility. For those following a vegan diet, traditional paneer made from dairy is off the table. 

However, you can still enjoy this delicious ingredient by making your own vegan version at home. Here’s a straightforward guide to making vegan paneer using tofu and a few simple ingredients.

Ingredients

1 block of firm tofu (400 grams)

2 tablespoons of nutritional yeast

2 tablespoons of lemon juice

1 teaspoon of salt

1 teaspoon of garlic powder (optional)

1 teaspoon of onion powder (optional)

1 tablespoon of olive oil (optional, for a richer texture)

Equipment

A clean kitchen towel or cheesecloth

A heavy weight (like a large can or a pot filled with water)

A mixing bowl

A cutting board

A knife

Step-by-Step Instructions

1. Prepare the Tofu

Start by draining the tofu and pressing out any excess water. Wrap the tofu block in a clean kitchen towel or cheesecloth, and place a heavy weight on top. Let it sit for about 30 minutes. This process helps to remove moisture, giving the tofu a firmer texture that’s more similar to traditional paneer.

2. Marinate the Tofu

Once the tofu is pressed, cut it into cubes or your desired shape. In a mixing bowl, combine the nutritional yeast, lemon juice, salt, garlic powder, onion powder, and olive oil (if using). Mix well to create a marinade.

3. Coat the Tofu

Add the tofu cubes to the bowl and gently toss them until they are evenly coated with the marinade. Let the tofu sit in the marinade for at least 15-20 minutes to absorb the flavours. For a more intense flavour, you can marinate the tofu for several hours or overnight in the fridge.

4. Cook the Tofu

You have a few options for cooking the tofu, depending on the texture you prefer:

Baking: Preheat your oven to 180°C (350°F). Spread the marinated tofu cubes on a baking tray lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until the tofu is golden and slightly crispy on the outside.

Pan-Frying: Heat a non-stick pan over medium heat. Add a little oil and fry the tofu cubes until they are golden brown on all sides.

Grilling: Skewer the tofu cubes and grill them until they have nice grill marks and are heated through.

5. Use Your Vegan Paneer

Your homemade vegan paneer is now ready to use in your favourite recipes. It can be added to curries, salads, wraps, or enjoyed as a snack.

Tips and Tricks

Firm Tofu: Ensure you use firm or extra-firm tofu for the best texture. Silken tofu will not hold up well in this recipe.

Flavour Variations: Experiment with different marinades to create unique flavours. Try adding curry powder, smoked paprika, or fresh herbs to the marinade.

Storage: Store any leftover vegan paneer in an airtight container in the fridge. It will keep for up to a week.

Texture: If you prefer a chewier texture, freeze the tofu before marinating. Freezing and then thawing tofu changes its texture, making it more sponge-like and better at absorbing flavours.

Enjoying Your Vegan Paneer

Vegan paneer can be used in a variety of dishes, just like its dairy counterpart. Here are a few ideas:

Vegan Palak Paneer: Cook the vegan paneer in a creamy spinach sauce for a delicious and nutritious meal.

Vegan Paneer Tikka: Marinate the vegan paneer in a mixture of plant-based yoghurt and spices, then grill or bake until golden.

Vegan Paneer Skewers: Skewer the vegan paneer with vegetables and grill for a tasty starter or side dish.

Vegan Paneer Stir-Fry: Stir-fry the vegan paneer with your favourite vegetables and a splash of soy sauce for a quick and easy meal.

Making vegan paneer at home is a simple and rewarding process. It allows you to enjoy the familiar texture and taste of paneer while adhering to a plant-based diet. With just a few ingredients and steps, you can create a delicious addition to your vegan cooking repertoire. Enjoy the flavours and satisfaction of homemade vegan paneer!

A Culinary Journey Through Indian Home Meals

Indian cuisine is renowned for its rich flavours, vibrant colours, and aromatic spices. While restaurant dishes often steal the spotlight, the everyday meals enjoyed in Indian homes offer a true taste of the country's diverse culinary heritage. 

Let’s explore the types of meals Indian families typically eat at home, highlighting regional variations and the staples that form the foundation of these delicious spreads.

The Staples

Rice and Roti

Rice and roti (unleavened flatbread) are the cornerstones of most Indian meals. In the southern and eastern regions, rice is the predominant staple, often served with a variety of lentils, vegetables, and curries. In the northern and western parts, roti, chapati, or other types of bread such as naan and paratha take precedence. These are usually accompanied by an assortment of dals (lentil dishes), sabzis (vegetable dishes), and curries.

Dals and Lentils

Lentils and legumes are a crucial source of protein, especially in vegetarian households. Dals, such as toor dal, moong dal, and masoor dal, are cooked with spices and sometimes tomatoes or onions to create a comforting and nutritious dish. Each region has its own variations, from the simple yet flavourful dal tadka of the north to the tangy sambar of the south.

Vegetables

Vegetable dishes, or sabzis, are an integral part of Indian home meals. These can range from dry stir-fried vegetables to rich and creamy gravies. Common vegetables used include potatoes, cauliflower, spinach, okra, and aubergine, often seasoned with a blend of spices that vary by region. Popular dishes include aloo gobi (potato and cauliflower), palak paneer (spinach and paneer), and bhindi masala (spiced okra).

Regional Variations

North India

In North India, meals are hearty and often feature rich, creamy gravies. Commonly used ingredients include dairy products like yoghurt, cream, paneer, and ghee (clarified butter). A typical meal might consist of roti or paratha, a dal such as dal makhani (black lentils cooked with butter and cream), a sabzi like aloo jeera (potatoes with cumin), and a side of yoghurt or pickle.

South India

Southern Indian cuisine is characterised by its extensive use of rice, coconut, and tamarind. Meals often include rice paired with sambar (a spicy lentil and vegetable stew), rasam (a tangy, peppery soup), and a variety of vegetable dishes. Dosas (fermented rice and lentil crepes) and idlis (steamed rice cakes) are popular breakfast items. Coconut chutney and spicy podi (spice powder) are common accompaniments.

East India

Eastern Indian meals are known for their simplicity and use of mustard oil, panch phoron (a five-spice blend), and fish. In Bengali cuisine, for example, a typical meal might include steamed rice, macher jhol (fish curry), dal, and a vegetable dish like alu posto (potatoes with poppy seeds). Sweets like rasgulla and sandesh are also a significant part of the cuisine.

West India

Western Indian cuisine varies widely, from the spicy, vegetarian dishes of Gujarat to the seafood-rich diet of Maharashtra and Goa. Gujarati meals often feature a variety of vegetarian dishes, including shaak (vegetable curries), dal, and rice, typically with a side of pickles and papad. In Maharashtra, meals might include bhakri (a type of flatbread), varan (a simple dal), and fish curry. Goan cuisine is famous for its seafood and coconut-based dishes, like prawn curry and fish recheado.

Special Meals

Breakfast

Indian breakfasts vary greatly by region. In the north, parathas stuffed with potatoes or other fillings, served with yoghurt and pickles, are common. In the south, idlis, dosas, and upma (a semolina dish) are popular. Poha (flattened rice) and thepla (spiced flatbread) are typical in western India, while luchi (deep-fried bread) with aloo dum (potato curry) is a favourite in the east.

Festive Meals

During festivals and special occasions, Indian families prepare elaborate meals featuring a variety of dishes. In North India, for example, Diwali feasts might include sweets like ladoo and jalebi, as well as savoury dishes like puris (deep-fried bread) and chole (chickpea curry). In South India, Onam Sadhya is a grand feast served on banana leaves, featuring an array of vegetarian dishes, rice, and payasam (a sweet pudding).

Snacks and Sides

Indian families also enjoy a wide range of snacks and sides. Popular snacks include samosas (fried pastry filled with spiced potatoes), pakoras (vegetable fritters), and bhel puri (a tangy puffed rice salad). Sides like raita (yoghurt with vegetables or fruits) and achaar (pickles) add extra flavour and texture to meals.

The diversity of Indian home meals reflects the country's rich culinary heritage and regional variations. From the comforting simplicity of dal and rice to the elaborate feasts of festivals, Indian cuisine offers a vibrant tapestry of flavours and traditions. Whether you're savouring a hearty North Indian meal, a spicy South Indian spread, or a flavourful dish from the East or West, there's always something new and delicious to discover in the world of Indian home cooking.

My wife's family originated in India and I do get to enjoy many of the delicious meals and treats mentioned in this blogpost.

A Culinary Exploration: Differences Between Indian and Pakistani Cuisine

Indian and Pakistani cuisines, both rooted in the rich culinary traditions of the Indian subcontinent, share many similarities yet exhibit distinct characteristics that set them apart. This exploration delves into the nuances of these neighbouring cuisines, highlighting their unique flavours, cooking techniques, and cultural influences.

Historical and Cultural Influences

Indian Cuisine

India's vast and diverse culinary landscape is shaped by its regional diversity and historical influences from various cultures, including Persian, Mughal, Portuguese, and British. 

Each region of India offers its own unique flavours and dishes. Northern Indian cuisine, known for its rich gravies and use of dairy, contrasts with the rice-based dishes and coconut flavours of the South. The eastern regions showcase mustard and fish, while the West offers a mix of vegetarian and seafood dishes.

Pakistani Cuisine

Pakistani cuisine, while sharing a common heritage with Indian cuisine, has distinct influences from Central Asia, the Middle East, and the Mughal Empire. The country’s cuisine reflects its cultural and regional diversity, with significant differences between the food traditions of Punjab, Sindh, Balochistan, and Khyber Pakhtunkhwa. Meat, especially beef and lamb, plays a more prominent role in Pakistani cuisine compared to Indian cuisine.

Key Ingredients

Spices

Both Indian and Pakistani cuisines are known for their use of a wide array of spices. However, the balance and combinations of these spices can differ. Indian cuisine often features a complex blend of spices, including turmeric, cumin, coriander, and garam masala. Pakistani cuisine also uses these spices but tends to favour robust, bold flavours, with an emphasis on black pepper, green cardamom, and cinnamon.

Dairy

Dairy products such as yoghurt, ghee (clarified butter), and paneer (Indian cottage cheese) are staples in Indian cuisine, especially in the north. These ingredients are used to enrich curries, make sauces, and add texture to dishes. While yoghurt is also prevalent in Pakistani cuisine, paneer is less commonly used. Instead, meat-based dishes are more prominent.

Meat

Meat is a central component of Pakistani cuisine, with a particular focus on beef, lamb, and chicken. Popular dishes include biryani, kebabs, and nihari (a slow-cooked meat stew). In contrast, Indian cuisine includes a significant number of vegetarian dishes, especially in regions with large Hindu populations who may avoid beef for religious reasons. When meat is used, chicken, mutton, and fish are more common.

Cooking Techniques

Tandoor Cooking

Both cuisines make extensive use of the tandoor, a traditional clay oven, to cook breads like naan and meats such as tandoori chicken and kebabs. The technique imparts a distinctive smoky flavour that is much cherished in both culinary traditions.

Gravies and Curries

Indian curries often feature creamy, tomato-based gravies enriched with dairy products like cream and yoghurt. Pakistani curries, while also using tomatoes and yoghurt, tend to be spicier and have a more liquid consistency. The use of whole spices and the cooking technique known as bhuna, where the meat is cooked in its own juices, is a hallmark of Pakistani curries.

Street Food

Street food is a beloved aspect of both cuisines, but the offerings can vary. In India, popular street foods include chaat (a savoury snack made with potatoes, chickpeas, and tamarind chutney), pani puri (crispy hollow balls filled with spicy water), and samosas (fried pastry with spiced potato filling). Pakistani street food highlights include chaat, gol gappa (similar to pani puri), and bun kebabs (spiced meat patties served in a bun).

Signature Dishes

Indian Cuisine

Butter Chicken (Murgh Makhani): A creamy, tomato-based curry featuring tender chicken pieces.

Palak Paneer: A spinach and paneer curry spiced with garam masala and other spices.

Masala Dosa: A South Indian dish made of a fermented crepe filled with spiced potatoes.

Biryani: A fragrant rice dish cooked with meat or vegetables and aromatic spices.

Pakistani Cuisine

Nihari: A slow-cooked meat stew often enjoyed as a breakfast dish.

Karahi: A spicy tomato-based curry cooked in a wok-like pan with chicken or mutton.

Chapli Kebab: Spiced minced meat patties often served with naan.

Haleem: A savoury porridge made from a mix of grains, lentils, and meat, slow-cooked to perfection.

While Indian and Pakistani cuisines share a common heritage and many similarities, they also have distinct differences that reflect their unique cultural and historical influences. Indian cuisine is marked by its regional diversity and extensive use of vegetarian ingredients and dairy products. 

In contrast, Pakistani cuisine places a greater emphasis on meat, bold spices, and robust flavours. Both cuisines offer a rich tapestry of flavours and traditions, providing a culinary experience that is both diverse and deeply rooted in the history of the Indian subcontinent. Whether savouring a spicy Pakistani kebab or a creamy Indian curry, the culinary journey through these neighbouring cuisines is sure to be a delightful and flavourful adventure.

Exploring the Delicate Flavours of Traditional Indian Curries Without Chillies

Indian cuisine is celebrated for its vibrant colours, aromatic spices, and complex flavours. However, many people often associate Indian food with fiery heat, primarily due to the liberal use of chillies in many dishes.

But what if you want to experience the richness of Indian curries without the burning sensation that chillies bring? 

Fortunately, Indian cuisine is incredibly versatile, and there are numerous ways to create delicious, traditional curries without a single chilli. Here’s how you can savour the subtler, yet equally tantalising, flavours of Indian cooking.

The Essence of Indian Curries

The heart of Indian cuisine lies within its delicious spices. These spices not only provide flavour but also contribute to the overall sensory experience. While chillies have their place, they are by no means indispensable. By focusing on a variety of other spices, you can create curries that are rich, aromatic, and full of depth.

Essential Spices and Ingredients

Here are some key spices and ingredients that can help you craft flavourful Indian curries without the heat of chillies:

Turmeric: This golden spice is a staple in Indian cooking, imparting a warm, earthy flavour and a beautiful yellow hue to dishes.

Cumin: With its slightly sweet, nutty flavour, cumin seeds (or ground cumin) add a distinctive taste to curries.

Coriander: Ground coriander has a mild, lemony flavour that complements many other spices.

Garam Masala: This is a blend of several spices including cinnamon, cardamom, cloves, and nutmeg. It adds a complex warmth to curries without heat.

Fenugreek: Both the seeds and leaves of fenugreek have a unique flavour that is slightly sweet and bitter.

Asafoetida (Hing): A pinch of this pungent spice can enhance the overall aroma and flavour of the curry.

Ginger and Garlic: These two ingredients are fundamental in many Indian recipes, providing a robust and aromatic base.

Techniques for a Flavourful Curry

Tempering (Tadka): This technique involves heating whole spices in oil to release their essential oils and flavours. Commonly used spices for tempering include cumin seeds, mustard seeds, and fenugreek seeds. Once the spices sizzle and become fragrant, they are added to the curry, infusing it with deep flavours.

Slow Cooking: Allowing the curry to simmer slowly helps the spices to meld together, creating a harmonious blend of flavours.

Balancing Sweetness and Sourness: Ingredients like tomatoes, tamarind, and yoghurt can add a tangy element to the curry, while a touch of sugar or jaggery can balance the acidity and enhance the overall flavour profile.

Recipes to Try

Makhani Dal (Butter Lentils)

A comforting and creamy dish made with black lentils, butter, and a blend of spices.

Ingredients:

1 cup black lentils (urad dal)

2 tbsp butter or ghee

1 tsp cumin seeds

1 onion, finely chopped

2 tomatoes, pureed

1 tsp turmeric powder

1 tsp ground coriander

1 tsp garam masala

1 tsp ginger-garlic paste

Salt to taste

Fresh cream (optional)

Method:

Cook the lentils until soft.

In a pan, heat the butter and add cumin seeds until they crackle.

Add the onion and cook until golden brown.

Stir in the ginger-garlic paste and cook for a minute.

Add the pureed tomatoes, turmeric, coriander, and salt. Cook until the mixture thickens.

Add the cooked lentils and garam masala. Simmer for 15-20 minutes.

Stir in fresh cream before serving for an extra touch of richness.

Paneer Makhani (Paneer in Tomato Sauce)

A rich and creamy curry made with paneer (Indian cottage cheese) in a tomato-based sauce.

Ingredients:

250g paneer, cubed

2 tbsp butter or ghee

1 tsp cumin seeds

2 tomatoes, pureed

1 onion, finely chopped

1 tsp turmeric powder

1 tsp ground coriander

1 tsp garam masala

1 tsp ginger-garlic paste

Salt to taste

Fresh cream (optional)

Method:

In a pan, heat the butter and add cumin seeds until they crackle.

Add the onion and cook until golden brown.

Stir in the ginger-garlic paste and cook for a minute.

Add the pureed tomatoes, turmeric, coriander, and salt. Cook until the mixture thickens.

Add the paneer cubes and garam masala. Simmer for 10 minutes.

Stir in fresh cream before serving for a creamy finish.

Cooking Indian curries without chillies allows you to appreciate the subtler, nuanced flavours of the spices and ingredients. By experimenting with different spices and cooking techniques, you can create delicious, authentic curries that are gentle on the palate yet rich in taste. So, don your apron and embark on a culinary journey that celebrates the diversity and depth of Indian cuisine—without the heat!

Delving into the Rich Tapestry of Indian Cuisine: A Journey from Spicy Curries to Sweet Desserts

India, a land of myriad cultures and traditions, is also renowned for its diverse and vibrant cuisine. 

From the fiery spices of the south to the aromatic delicacies of the north, Indian cuisine is a reflection of the country's rich history, geography, and cultural influences. In this culinary adventure, we'll explore the kaleidoscope of flavours that define Indian cooking, from mouth-watering curries to delectable desserts.

The Spicy World of Curries:

No exploration of Indian cuisine would be complete without looking into the world of curries. Whether it's the iconic chicken tikka masala from the streets of Delhi or the fragrant fish curry of Kerala, curries are an essential part of Indian gastronomy. The use of spices such as cumin, coriander, turmeric, and chilli creates a symphony of flavours that tantalise the taste buds. Each region of India boasts its own unique spin on the curry, showcasing the diversity and creativity of Indian cooking.

Indeed back in the 1960s my mother decided that her children would be encouraged to try non-British foods. Where we lived Lion Brand Curry Powder was the only curry powder available and it did, indeed, add a delicious kick to meals made with minced beef, lamb or vegetables. However 60 years on and the availability of spices and herbs for Indian recipes is much more common.

Regional Delicacies:

India's vast geographical expanse is reflected in its culinary landscape, with each region offering its own distinct fare. In the north, you'll find rich and creamy dishes like butter chicken and paneer tikka, influenced by Mughlai cuisine. 

Meanwhile, the south boasts a treasure trove of vegetarian delights, with dishes like dosa, idli, and sambar stealing the spotlight. Moving towards the east, the cuisine becomes lighter and more seafood-centric, with dishes like Bengali fish curry and puchkas (pani puri) ruling the roost. And let's not forget the spicy street food of the west, from vada pav in Mumbai to pav bhaji in Gujarat, each bite is a burst of flavour that leaves you craving for more.

Sweet Temptations:

No Indian meal is complete without indulging in some sweet treats, and Indian desserts are nothing short of heavenly. From the syrupy goodness of gulab jamun to the creamy decadence of rasgulla, Indian desserts are a celebration of sugar and spice. The use of ingredients like saffron, cardamom, and rose water adds an exotic twist to these delectable delights, making them a favourite indulgence for sweet-toothed connoisseurs. And don't forget Kulfi ice cream which is utterly deliciuous.

Conclusion:

Indian cuisine is a vibrant tapestry woven from a myriad of flavours, textures, and aromas. From the fiery curries of the north to the sweet delicacies of the south, each dish tells a story of tradition, heritage, and culinary innovation. 

Exploring the diverse culinary landscape of India is not just a gastronomic journey, but a cultural odyssey that leaves a lasting impression on all who embark upon it. So, the next time you sit down to enjoy a meal, take a moment to savour the rich tapestry of Indian cuisine and let your taste buds embark on an unforgettable adventure.

Get Set for a Taste Adventure as Florette Gourmet Slaws Hit the Shelves

Looking for something exciting this summer? Florette has the answer.

Because Florette Gourmet Slaws featuring the finest tastes from around the globe with South and East Asian inspired flavours and adding a some welcome colour and inspiration to salads, sandwiches, wraps and more besides.

Korean Gochujang (215g) - a delicious blend of aromatic spices and chilli with carrot, red cabbage, and red onion.

Indian Spiced (195g) - a combination of Indian flavours and yoghurt with mixed colourful cabbages and red onion.

Chinese Inspired (185g) - a tangy mix of soy and ginger with white cabbage, carrot, and red onion.

Arriving on the start of summer, and just in time for National BBQ Week (May 27th - June 2nd) as shoppers gear up to host friends and family, Florette Gourmet Slaws are this summer's must have accessory to transform any meal into a feast for taste buds and the eyes.

Florette's Natalie Allen said: “Florette's new Gourmet range moves slaws from the back of the fridge to an amazingly versatile and attractive dish.dish. They'll brighten any meal. They're light, crunchy and filled with flavour!

“The three different flavours appeal to all tastes. Brits like to try new flavours. The great thing about these products is their ability to blend the new with the familiar,” adds Natalie.

Each pot provides up to four servings and they are vegetarian friendly. Packaging is recyclable and the pots are made using FSC sourced material.

Price set at individual retailers' discretion.

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