Free Spice Roots e-book!

Spice Roots
The Award Winners
(Volume One)
Edited by Peter J. Grove
Selected Award winning South East Asian
restaurants around the UK
The Spice Roots - The Award Winners series of restaurant guides are aimed at
further informing Asian food lovers in Britain by concentrating on those restaurants
that have received one or more recognised national or regional awards indicating
that their excellence has already been noted by the body in question.
Of the 9500 Indian/Pakistani/Bangladeshi/Sri Lankan and Nepalese restaurants in
UK only a few hundred qualify to be included in these volumes and represent much
of the very best of Asian cuisine in Britain.
Get a feeling for the restaurants and their food and try some of their very special
recipes at home.
The editor has a wealth of knowledge in the sector having founded National Curry
Week and been the editor of ethnic food and drink magazine Mood Food/Menu for
over 17 years.
It is estimated some 23 million people enjoy curry in Britain on a regular basis each
year such that it is now considered to be part of the fabric of Britain.
Editorial email : groveint@aol.com
All rights reserved. No part of this book may be reproduced, stored in a retrieval system
or transmitted in any form or by any means for onward transmission, distribution or resale without the prior permission in writing of the editor.
Copyright 2014 Peter J. Grove, London UK
On behalf of
The Federation of Specialist Restaurants
CONTENTS
Restaurant Recipe
Page
Babur - London Se23
6-7
Steamed spice crusted Shoulder of Lamb with rotis or beetroot khichdi
Bengal Clipper- London Se1
8-9
Murgh Sagarana
Bengal Dynasty - Shotton
10 - 11
Salmon Paturi
Brilliant - Southall
12 - 13
Achari Tikka
Café Spice Namaste - London E1
14 - 15
Turkey Samosas
Calcutta Brasserie - Stony Stratford
16 - 17
Lobster Xec Xec
Chez Mumtaj- St Albans
18 - 19
Majestic Lamb Souffle
Chilli Pickle - Brighton
20 - 21
Tandoori Lamb Chops Rogan Josh
Cinnamon Culture - Bromley
22 - 23
Grilled Wild Madagascar Prawn
Cinnamon Club - London Sw1
24 - 25
Keralan Seafood Pie
Coriander - Pinner
26 - 27
Lamb Shank Xacuti
Durbar - London W2
28 - 29
Mughli Badami Chicken
Eastern Eye - Bath
30 - 31
Tandoori Jalsha
Kiplings - Bradford
32 - 33
Murgh Jingha Shashlick
La Porte des Indes - London W1
34 - 35
Patra Ni Machi
Mango Lounge - Windsor
36 - 37
Clove-smoked Breast of Chicken
Mehek - London Ec2
38 - 39
Roop Chanda Pollichathu
Mint Room - Bath
40 - 41
Laal Maas
Moksh - Cardiff
42 - 43
Hyderabadi Mince Cupcake
Mr Singhs - Glasgow
44 - 45
Haggis or Chicken Pakora
Rickshaw - Wolverhampton
46 - 47
Tandoori Chicken Sous Vide
Roz Ana - Kingston upon Thames
48 - 49
Darjeeling Tea Creme Brulee
Swad - New Malden
50 -51
Masoom Roop
Taj Cuisine - Chatham
52 - 53
Laziz-E-Murgh
The Award Winners
Some of our top chefs
The number of restaurant guides and cookery books have grown
exponentially since the middle of the last century as people in Britain
become more interested in and more knowledgeable about their food.
In the past we have had Restaurant Guides and Cookery Books but in
‘Spice Roots - The Award Winners’ we have something new - the two
in one.
The South East Asian sector with its over 9000 ‘Indian’ restaurants
throughout the country is one of the most scrutinised and commented
on in the country. The first awards to appear were those organised by
Pat Chapman’s Curry Club in the 1980s followed by the Best in
Britain Awards (BIBA) from the Real Curry Restaurant Guide in the
late 1980s.
At this time there was little recognition from AA and none at all from
Michelin and the annual awards served the purpose of promoting
excellence in the sector. Some unscrupulous people realised there
was a chance here to make some money and a spate of “wallpaper
Awards” appeared. These were fancy titled awards that were based on
no inspections or research but merely on payment for a certificate. Chad Rahman
Many restaurants fell for this during the 1990s and pages of
meaningless certificates hung on the windows of restaurants,
misleading both restaurateur and curry lover alike. One enterprising
waiter even had some certificates printed up and during the hours he
was not working, travelled around selling the certificates from the
boot of his car.
Since then matters have tightened up considerably as ‘Indian’ has
become recognised as a genuine international cuisine to rival Italian,
French or any other. At this time there are 6 Indian restaurants
recognised with a Michelin star and the Indian sector ranges from the
Fine Dining to the High Street curry house.
Aktar Islam
This has meant a growth in Awards giving organisations as well as
public report based bodies such as Trip Advisor and at this point in
time, in addition to the original two we have British Curry Awards,
BCA Awards, Asian Curry Awards English Curry Awards. Scottish
Curry Awards and two versions of the Welsh Curry Awards and
possibly more, not forgetting the Tiffin Cup run from the Houses of
Parliament. These awards are given at glittering ceremonies attended
by the great and the good in different parts of the country.
Although it has its downside this does mean that there is a vast body of
comment on Indian restaurants to help potential visitors with their
decision to dine, leading to the reason why this volume was created.
Rather than just giving readers general details of a restaurant and an
editorial opinion, we have tried to gather the opinions of a variety of
outside bodies and commentators as well as providing a detailed
recipe from the chefs to give a real flavour of the type of cuisine on
offer. The opinions of the public, Trip Advisor, Food Critics, Bloggers
and more have all been trolled and even the restaurants themselves
Cyrus Todiwala OBE
invited to have an input.
Curry Facts from National Curry Week
The bhut jolokia (ghost pepper) native to Assam and Nagaland is no
longer the hottest chilli pepper in the world. It is now Smokin Ed’s
Carolina Reaper with an average of 1,569,3000 shu (although it has
recorded 2,200,000 shu). Jalapeno is 2500-8000, Habanero up to
500,000 shu and tear gas 2,000,000 shu!
Vivek Singh
The domestication of rice occurred in the Pearl River valley region of
China based on the genetic evidence (not in the Yangtze River Valley
as previously thought), 8,200–13,500 years ago although Korea does
claim to have findings from 15,000 years ago. From East Asia, rice
was spread to South and Southeast Asia.
Curry was first introduced to Japan by the British in the Meiji era
(1869-1913). Kenjiro Yamakawa was introduced to the dish on board
ship to USA in 1871 and took it back to Japan. The present Katsu
curry was invented in 1912 with onions, carrots,potatoes, grated
apple or honey and curry powder (not availabe on its own until 1930).
Currywurst was created by Herta Heuwer in Berlin 1949 and over
800 million are now consumed in Germany every year.. Despite its
name, it is not actually the sausage that is curried. The secret of
currywurst’s acquired taste stems from the sauce - a simple but
unforgettable melange of tomato puree sprinkled with curry powder
and Worcestershire Sauce.
Navin Bhatia
It was recently suggested by a well known Indian restaurateur that
Bhuna is one of the dishes invented in Britain. Not so. It means ‘the
act of browning’ and was introduced after 1869 when Bombay
became the Gateway to India. When the Nawabs were exiled to
Bengal, their royal cooks and Masalachi influenced the creation of
Bhuna.
Turmeric is the spice that gives our curries its yellow colour and is
somewhat of a wonder spice. Used as a dye in history and as a saffron
substitute in early cooking. The key ingredient of turmeric is
curcumin. It is widely used to treat cuts in the kitchen and
traditionally helps jaundice, liver complaints, ulcers and digestive
problems. The most recent research has revolved around curcumin as
a treatment for dimentia which is showing promise.
Did India introduce Kedgeree to the Scots or the other way round.
The Scottish Kitchen by Christopher Trotter quotes the origins as
being the Malcolms in 1790 and that Scottish troops introduced the
dish to India. The Indian dish Kichri or Kichari was first mentioned in
1340 and it is suggested they introduced it to the Scots. Either way it
was a very popular breakfast dish in Victorian times.
Stephen Gomes
Mehernosh Mody
Vindaloo is not a British invention despite the song and the dish does
not include potatoes despite the ‘aloo’. It is named after the
Portuguese garlic flavoured vinegar stew called Vindalho and was
spiced up by the Goans with coconut palm tree vinegar and added to
pork to make the world famous dish.
Karim Sethi
Babur
1
19 Brockley Rise, London, SE23 1JP. Tel : 020 8291 2400
Awards and accolades received by Babur
5 Star Food Hygiene rated
AA Restaurant Guide 2014 2 Rosettes
‘Best Indian Restaurant’ National Curry Week 2013
Zagat ‘Best Indian Restaurant’ 2013
Trip Advisor Certificate of Excellence 2013
Mood Food Magazine Mofo Award 2009-2012
London Best Inexpensive Restaurant - Harden’s 2009
Nominated for ‘Best in London’ - Good Curry Guide 2007/8
Best in Britain Top 30 Award (BIBA) 1993-2000, 2007&2013
Since taking over Babur in 1992(opened 1985)
owner Emdad Rahman and his brothers and
team have offered a beacon of quality and
innovation on the outskirts of London, with
exciting a la carte menus and fascinating food
festivals dedicated to the many regions of India.
The A la Carte menu provides a taste of
traditional regional cooking as well as
contemporary cooking as it is today in India.
The menu at Babur has been evolving since it
opened, so it's a work in progress.
All of the A la Carte main courses are matched
to wines, so that you can fully enjoy the best of
both together.
Whenever possible, they have matched both a
red and a white wine to each dish and have
always included one recommendation for a
matched wine available by the glass.
The Menu
Starters such as Clove Smoked Lamb Chops,
Tamarind-glazed quail breast or Griddled
scallops with ginger, garlic, crushed spice butter
and mains such as Laverstoke Park buffalo lal
maas or Assamese duck steamed in banana
leaf, leave you spoilt for choice.
Add to this a superb cocktail list and exciting
wines from expert Peter McCrombie and it is
easy to see why Babur is such a success.
Comments & Reviews
''Babur takes a thoroughly creative approach to cuisine
as well as décor” - (2 Rosettes)
The AA Restaurant Guide 2014
“Innovative, exciting and as good as any Michelin starred
Indian 'in town' but at half the price “ - Foodepedia
“Food - Exceptional, Service - Very good, Ambience - Very
good” - Harden’s
“Good looks and innovative cooking make this
passionately run and long-established Indian restaurant
stand out.” - Michelin 2013
"Taking Indian food to new heights, this Dulwich
destination presents amazing gourmet cuisine with
exciting flavour combinations and seasonal specials” Zagat Guide 2013
Babur is not just any old Indian restaurant - it is unique,
exciting and fresh.... Fluid Eating
“Creative surroundings and creative cooking” - Good
Food Guide 2013
'People don't come here and ask for curry house dishes instead.... they enjoy the wonderful offerings of the highly
talented chef and his team “ - The Independent
“The best dining in South East London” Sunday Times
Top 200 Restaurants
"Worth the journey from anywhere”
Zagat Best Indian Restaurant 2013
6
From the Babur Menu
Steamed spice crusted Shoulder of Lamb with rotis
or beetroot khichdi
10-12 portions
10 lbs boneless lamb shoulder, in 200g portions,
4 Tbsps crushed red chilli
4 Tbsps red chilli powder
4 Tbsps salt
5 Tbsps cumin
6 Tbsps coriander
4 tsps garam masala
large handful crushed garlic paste
large handful crushed ginger paste
250ml lemon juice
vegetable oil to cover meat for marinating
METHOD
Serve either with rotis as a starter or beetroot
khichdi as a main.
Mix all spices, oil and lemon juice in large bowl to get even marinade
mix. Taste to be sure of marinade flavour. Mix meat in well to
completely coat with marinade. Put in fridge and marinate for 100
hours. Can be made extra hot with fresh green chilli.
Put in pot with oil and marinade on medium fire and turn over
frequently for about 20 minutes as meat must not brown. Once
marinade starts bubbling, seal pot with flour/water paste. Steam for up
to 6 hours (depending on heat) until meat is soft and interior fat melts.
Chef Jiwan Lal presents a Nepalese Haggis for a
very special Burns Night
Special Tastings - Festivals - Home Delivery - Conferences - Fine Dining
7
Bengal Clipper
1
11-12 Cardamom Buildings, 31 Shad Thames, London SE1 2YR Tel :020 7357 9001
Awards and accolades received by Bengal
Clipper
Real Curry Restaurant Guide ‘Best in Britain Top 30’ 196,
2000, 2003, 2011
AA Best Indian Restaurant Rosette 1996, 1997, 1998
Good Food Award Best Indian 1996
Featured in Michelin Guide
London Docklands Indian Chef of the Year 1993
Spinach Masterchef 1997
Zagat Recommended 2006
Hardens Guide Recommended 2005, 2014
BCA Chef of the Year 2011
National Curry Week Customer Restaurant of the Year 3rd
When plans were being made for its opening in
1994, the Bengal Clipper commissioned top artist
Christopher Corr and Brian Grimwood to create a
series of paintings for the restaurant. Be it artistry
in the kitchen, or a feast for our eyes, the Bengal
Clipper aimed to establish itself as an Indian
restaurant like no other
The superb menu is created by Head Chef
Mohammad Asrar and his team. Chef Asrar has
worked at the Taj Palace Hotel in Delhi and the
Crown Plaza Hotel in Jerusalem. Enjoy the
exceptional chicken dish Murgh Sagrana, Hass
Jalfrezi or perhaps the tasty Saag Methi Gosht and
don’t forget the decadent Dal Makhani as a side
order.
The 150 cover restaurant on the banks of the
Thames is highly regarded by most food critics
and even highly ranked by Michelin. The decor is
modern and in line with its "Clipper" theme with a
large bar area and even a piano to provide that
relaxed mood.
Comments & Reviews
"Elachi Murgh, a chicken dish created by the chef to
explore the powerful flavour of cardamom, is a must."
Fay Maschler, Evening Standard
"Beautifully crafted food. Elachi Murgh is such a
superb curry, it's almost worth visiting for this alone."
Guy Diamond, Time Out
"Xacuti Chicken was superb."
Lindsey Bareham, Sunday Express.
"Elegant in atmosphere- Excellent attentive service and
knowledge of cuisine- Mouth-watering flavors of the
country-Delightfully presented - a delicious pleasure
indeed!"
Sanjay Michael, londoneating.co.uk
"...a smart location set the scene for this (surprisingly)
authentic and interesting South Bank Indian - a
comfortable and spacious place, which is emerging as
an ever more reliable destination."
Hardens Restaurant Guide
Bengal Clipper is also well known for its support
"Conran has a contender."
of charities and connections with the sporting
Paul Meikle, London Newspaper Group
world.
"Deliciously delightful in all aspects! ... all 3 of us were
happily surprised at the consistent quality of each dish!
The attentive service was not at all overbearing and I
will certainly return on my next visit to London this
May. Excellent Indian Cuisine!"
grabameal.com
8
From the Bengal Clipper Menu
Murg Sagarana
Preparation time-30mins
Serves-1 to 2
1 breast chicken
1 tablespoon ginger garlic paste
1-tablespoon vegetable oil
5-6 curry leaves
¼ onions (juliennes)
½ teaspoon turmeric powder
½ teaspoon sugar
1 small pot of single cream
Salt to taste
Dash of tomato puree
Garnish coriander stems
Method
Cut jolliness of chicken breast, marinated with ginger garlic
paste and teaspoon cornflower for 5 minutes. Then deep fry
chicken. Take a pan put table spoon vegetable oil, ginger
garlic paste, curry leaf, onion in the pan and toss for a
minute, add turmeric powder, tomato puree, slightly deep
fried chicken and add single cream in the pan cook it for 2 to
3 minutes in slow fire Murg Sagarana is ready.
Garnish with coriander.
Ideal for groups and parties - ‘The Art of Indian Dining
9
Bengal Dynasty
106 Chester Rd E, Shotton, Deeside, Flintshire CH5 1QD Tel :01244 830455
Awards and accolades received by
Bengal Dynasty
British Curry Awards - 2007
BIBA TOP 30 Restaurant in UK Year 2001, 2002, 2003,
2004, 2005, 2007, 2013
Best Restaurant in Wales by Cobra Good Curry Guide
1995, 1997, 2001, 2003, 2004, 2012
Top 100 Restaurants in UK Good Curry Guide 1991 2001
Bengal Dynasrty offers an East Indian & Bangladeshi
Top 30 Restaurants in Great Britain Real Curry Guide
cuisine- a mouth-watering array of carefully spiced
1994 - 1999
meat, fish, and vegetables with Branches in Lalndadni
Patak's Best Restaurant in Wales 1993
and Hollywood USA.
Five Domes National Dome Grading Scheme 1997 - 2001
Contemporary East Indian & frontier cuisine with
emphasis on fresh ingredients, local produce and the Comments & Reviews
right blend of spices following standardized authentic
“Onion bhaji was heavenly Amazing curry, amazing
modern recipes.
mixed pickle with poppadoms will defo be back
again soon! Best curry in my life and I have ate alot
They specialise in meat dishes, in particular: Kadai,
of curries!!”Pasanda, Tikka, Masala; Jhalfrezi and Balti dishes.
Trip Advisor2014
Fish features extensively on the menu. Feast on a
King prawn or shell fish curry - sample our Salmon
“Took some guests to this restaurant as we had heard
Paturi, Jhinga Joshina, Prawn Malai Curry or the
this is the best curry in the area. I enjoy trying out
Bangladeshi Ayr fish - Macher Jhol.
different Indian food and was not disappointed. I
ordered one of the chef's recommendations and it
The Bengal Dynasty Deeside is named after its sister was excellent.”
restaurant in Llandudno, which was launched the day Trip Advisor2013
before Bangladesh Independence Day in 1988. It
“Large, contemporary Indian restaurant. The award
opened in July 1991 in a former guest house
winning Bengal Dynasty serves a vast array of
converted into a stylish, spacious restaurant. The
elegantly furnished restaurant, which is fully licensed, mouthwatering Bangladeshi and Indian cuisine.” Onionring
seats 92 has a roomy lounge bar 40. It is airconditioned and has disabled access. A number of
“Long live the Bengal Dynasty Restaurant! and
celebrities have enjoyed the Bengal Dynasty
congratulations on your 'BEST IN NORTH WALES
experience over its many years at the top. Oscar
AWARD,' and we wish you a wonderfully busy
winning Sir Anthony Hopkins ate here six times
2013”
during a short spell at Theatre Clwyd. Tim Healy of
Pat Chapman’s Curry Club
Auf Wiedersehen Pet has eaten there, as have actors
Stephen Pinder from Brookside, Leslie Phillips from
Carry On and Liverpool comedian Stan Boardman is a
frequent customer with his family
10
From the Bengal Dynasty Menu
Salmon Paturi
For 4 person
Ingredients':
Salmon Fillets 205 gm
Black Mustard seeds 2 tsp
Yellow Mustard seeds 3 tsp
Poppy seeds 1 tsp
Grated Coconut 4 tsp
Green Chilli 4
Turmeric Powder 1 tsp
Lemon Juice 2 tsp
Salt to taste
Mustard Oil 4 Tbs
Garlic 4 cloves
Ginger 1 inch
Banana Leaf
Method
Cut Salmon fillets into 4inchX 2inch sizes and
marinate with lemon juice and turmeric powder set
a side for 30 min.
To make paste:
Put mustard seeds, coconut, poppy seeds, green
chillies, garlic, ginger, salt turmeric, add little cold
water. Put all these ingredients' in a blender and
make affine paste.
Now cut banana leaves into 8X8 inch squares
lightly roast it soften it for foldable.
Put glossy side up; rub little mustard oil on leaves.
Sunday Buffet - Special Occasions - Groups
11
Mix paste with fish and put the fish into centre of
the leaves and pore little mustard oil on each fish.
Now fold into square parcels secure with tooth pick
or tie with thread.
Now in a double boiler or steamer place the fish
parcels and steam for about 30 min.
Brilliant
72-76 Western Rd, Southall, Middlesex UB2 5DZ Tel :020 8574 1928
Awards and accolades received by
Brilliant
British Curry Awards ‘Best Indian Restaurant in
London Suburbs’ 2008-2011
Best Punjabi Restaurant (Cobra Good Curry Guide)
Best in Britain Top 30 Award (BIBA) 2006-2013
Ramsay’s Best Restaurant - Channel 4
Best Ethnic Restaurant (The Independent)
2nd Best Restaurant in Britain (The Observer)
Best Regional Restaurant (Good Curry Guide)
Achievement in the Hospitality and Catering industry,
young female achiever (Dipna Anand)
The Brilliant Restaurant is located in old Southall and
specialises in North Indian Punjabi cuisine with a
Kenyan slant. Currently The Brilliant has 250 seats and
boasts a Banqueting Suite for 120 guests. Brilliant is
also uniquely licensed to hold Civil Marriages and also
operates an Outdoor Catering Service for specialist
events.
The Brilliant Restaurant opened in 1975, although its
background represents 150 years of catering experience
and expertise as The Brilliant establishments in Kenya
were opened by Bishen Dass Anand who was known to
be the King of all Chefs during that time in Africa.
Bishen Dass groomed two of his sons Gulu and Kewal Comments & Reviews
Anand and they decided to re-launch The Brilliant
“ Brilliant remains in the top rank of local eateries
Restaurant in London.
thanks to its combination of high-quality Punjabibased cookery & glitzy panache.”
Square Meal
The food served at The Brilliant is authentic North
Indian Punjabi food with Kenyan influences also seen “Prompt, smart service, first-rate accompaniments (six
on the menu and each of the dishes has a unique
own-made chutneys, skilfully rendered breads, highflavour, taste and texture and is cooked to perfection. At quality basmati rice), a cocktail list and a room full of
the heart of the business is devotion to authentic, fresh happy multicultural parties confirm Brilliant’s
and superbly prepared food. The Brilliant is a family
pedigree”.
run establishment which is now in its third generation. Time Out
Gulu's (Chairman) children, Dipna and Shanker are
now the forefront of the business, eagerly bringing in
“Best Indian food in the country”
new concepts, ideas and innovations.
Michael Winner, Daily Mirror
After Brilliant's success on Channel 4's 'Ramsay's
Best Restaurant' series, where the restaurant was
voted as one of 'Ramsay's Best' and after being
visited by His Royal Highness The Prince of
Wales, the popularity of the Brilliant has risen to
new heights Recently The Brilliant has launched
the new venture of offering Indian cookery courses
which take place on the weekends and these are
proving to be extremely popular. The cookery
courses are accredited by The University of West
London and are described by customers to be fun,
exciting and informative.
12
“Produces a lunch that is better than the best in
Europe.”
Victor-Lewis Smith, Daily Mirror
“I can tell you it was a real treat”
Fay Maschler, Evening Standard
“Brilliant is a stayer”
Sophie Grigson, Telegtaph Magazine
“Blissful experience, memorably excellent cooking”
David Robson, Daily Express
From the Brilliant Menu
Achari Tikka (serves 4-5)
Recipe:
800g boneless chicken (boneless thigh meat) diced
120g Greek yoghurt
1 teaspoon mustard seeds
1 teaspoon onion seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon coriander seeds
½ teaspoon fenugreek seeds
1 teaspoon turmeric
2 teaspoons dried fenugreek leaves (crushed)
20ml white vinegar
100 ml mustard oil
2 heaped tablespoons fresh ginger/garlic paste
4/5 fresh green fnger chillies (made into a paste)
1 ½ teaspoons red chilli powder
1 ½ teaspoons salt or to taste
For the garnish (optional)
½ lemon
30g mixed pepper juliennes
This is a delightful relatively new addition to the
'Brilliant' menu and now a very popular
tandoori starter. The word Achar in Hindi
means pickle and thus Achari means pickled. In
the olden days, it is said that Achari Curry was
made from the spices left over after the pickle
had been consumed. Nowadays however it is
made from scratch using whole spices commonly
used for pickle making. This is a Punjabi recipe
of chicken pieces marinated in pickled spices
and roasted in the oven. Although this is a dry
dish without a sauce, the chicken pieces
themselves can be added to a sauce if desired.
The main ingredient in the recipe is mustard oil
which works well when infused with all the
spices and then mixed with the curd. This recipe
was taught to me by Chef Sunil and it was Sunil
who brought the creative dish to Brilliant's
menu. The thigh meat makes it even more juicy
and succulent and its one of those dishes that you
want to keep eating without stopping. Chef Dipna Anand
Method
1. Put the mustard oil in a bowl, together with the
dry spices (mustard seeds, onion seeds, cumin
The Anands - father Chairman Gulu, daughter Chef Dipna, son
seeds, fennel seeds, coriander seeds and fenugreek
Manager Shankar with ‘naan apprentice’ Gordon Ramsay.
seeds), mix thoroughly
2. Put yoghurt into a separate mixing bowl and add
the oil and dry spices mix to the yoghurt, mix
thoroughly
3. Add the dry fenugreek to the marinade, together
with the turmeric, red chilli powder, white vinegar,
salt and ginger and garlic paste and mix thoroughly
4. Add the diced chicken pieces to the marinade and
coat the chicken evenly with the mixture
5. Leave to marinate, preferably overnight or for a
minimum hour
6. Pre heat the oven to 180ºC
7. Spread the chicken pieces evenly on a baking
tray and cook in the oven for about 25 minutes on
gas mark 180°C until cooked
8. Garnish
9. Serve hot & spicy.
13
Café Spice Namaste
16 Prescot St, London E1 8AZ - Tel :020 7488 9242
Awards and accolades received by
Café Spice Namaste :
More than a restaurant, a culinary institution, Café Spice
Namaste is Cyrus and Pervin Todiwala's celebrated landmark
Indian restaurant, a short stroll from the Tower of London.
The restaurant has been at the pinnacle of the industry since
opening in 1995
Cafe Spice Namaste's elaborate and extensive a'la carte menu
incorporates the best of Indian cuisine with specialities and
influences from all over Asia, often with a European twist.
Our recipes also draw from Cyrus and Pervin's rich Parsee
heritage.
Constant innovation is their hallmark, and they continue to
lead in reinventing the rich tastes and experiences of India and
the Sub-Continent for our discriminating customers. A visit to
the colourful, comfortable premises, which includes a vibrant
outdoor Ginger Garden (for private parties only of 15 people
or more) will be a lesson in what true Indian dining is about..
Cyrus was awarded an MBE by HM The Queen for services to
education & training and an OBE for his contribution to the
hospitality industry. He is a Deputy Lieutenant of Greater
London. In 2012, he cooked the very first luncheon for HM
The Queen's Diamond Jubilee Tour, featuring his now famous
'Country Captain'.
Inr 2013, Cyrus Todiwala teamed up with Scottish Chef Tony
Singh in a new prime time series on BBC2, 'The Incredible
Spice Men'. In 2014 Cyrus and Pervin opened Assado in
London to feature Goan and Portuguese cuisine to add to their
other successful brands, Mr Todiwala's Kitchen at Hilton
Heathrow and Park Royal Cafe.
Comments & Reviews
Cyrus Todiwala “continues to weave his magic” at this
“quirky” City-fringe veteran… Harden's Guide
A terrific restaurant' - The New York Times
”Offers a real tour of the Indian palate' Zagat
Still a winner after all these years' - Harden's Restaurant
Guide
Ticks all boxes of an Indian restaurant but has more to
offer' - Eastern Eye
'…some of the classiest curries in the City' - London
Evening Standard
London's finest Indian food' - Frommers London
A chef of genius' - Harpers & Queen
14
Shortlisted, 2013 Specsavers National Book Award 'The
Incredible Spicemen’
Shortlisted, 2013 World Food Award 'Cookbook of the
Year' -'Mr Todiwala's Bombay: Recipes and Memories
from India’
Springboard Excellence Awards 2013 Highly
Commended, Cooperate Responsibility Category
Asian Business Awards 2013 Winner, Independent
Restaurant Category
Footprint Forum Awards 2013 Stakeholder Engagement
Category, Runners up
Craft Guild of Chefs Chairman's special Award 2013
Eat Out Awards, 2013 Corporate Social Responsibility
and Environment, Finalists
Michelin BIB Gourmand 2013 15th consecutive year
RSPCA's Highly Commended Good Business Award
Independent Restaurant Category, 2012
Craft Guild of Chefs' Special Award, 2012
Footprint Forum Award for Commitment to the
Environment, 2011
London Chamber of Commerce & Industry Leadership in
Sustainability Award, 2011
Sustainable Food Award, Corporation of London
Sustainable Cities Awards 2011
Mood Food Restaurant of the Year 2009
Highly Commended Sustainable Food Sustainable Cities
Awards 2009
Finalist Cateys Green Award, 2008
Finalist Sustainability Cities Awards for Environmental
Improvement in SMEs 2008
British Curry Awards Personality of the Year 2007
Arena Accolade, 2006
Green Mark Award, 2006
Springboard Special Award, 2006
Cateys Education and Training Award, 2005
Investors in People Champion Organisation, 2005
Springboard Special Award, 2005
Edge Employers Award, 2005
Green Apple Award for Environmental Best Practice,
2005
BIBA Restaurant Personality of the Year, 2004/5
Tio Pepe ITV London Restaurant Awards Outstanding
Contribution to London Restaurants, 2004
BIBA Best Indian restaurant in the UK, 2004
BIBA Best Front of House, 2003
BIBA Top 30 2007-2013
Finalist- Time Out Indian Restaurant of the Year, 1995/6
Sustainable Food Award' - 2011 Corporation of London
Sustainable City Awards
Traditional cooking done brilliantly'. This was our first
visit and boy, did we enjoy it. The food was well presented
and beautifully spiced. The waiting staff were helpful and
knowledgeable.' - TripAdvisor Diner Review, December
2013
From the Café Spice Namaste Menu
Turkey Samosas
INGREDIENTS FOR 45 SMALL SIZED SAMOSAS
TURKEY LEG MINCE 1Kg
SUNFLOWER OR RAPESEED OIL
3Tbsp
GREEN CHILLI 8-12 Finger chillies finely chopped
CUMIN SEEDS One heaped Tsp
GINGER/ GARLIC PASTE 100Gms (puree 50gm of each
together or crush finely in a mortar)
ONIONS 4-5 Small Chopped finely
TURMERIC POWDER 1 Level Tsp
CHILLI POWDER 2 Tsp
CURRY POWDER 1 Heaped tbsp
GARAM MASALA POWDER 2Tsp
GREEN PEAS 250Gms Blanched and drained
POTATOES 2 Medium sized boiled, peeled and diced
FRESH MINT
50-60 leaves shredded finely
FRESH CORIANDER 2Tbls Chopped
SALT First one heaped teaspoon & then as you desire
FOR THE FILLING
SPRING ROLL PASTRY(Singaporean or Malaysian is best)
Use one Pack of the 6”X6” small sheets
PLAIN WHITE FLOUR 2 Tablespoons for sealing the pastry
IF MAKING LAMB or CHICKEN SAMOSA ONLY
CHANGE IS THE MINCE. You can also use beef, venison,
Lean pork or game.
METHOD FOR COOKING MINCE;
First of all get everything ready and keep it all separately in small to
medium bowls or plates whatever you like well before starting. DO not
however keep the pastry open, it dries too quickly.
Blend the powders in 200ml of water, beat well with a spoon, cover and
set aside
Take a wok or a casserole and add the oil. Heat it until you see a haze on
top and add the chopped green chillies. (Do not peer too close to the pan
at this stage as the vapours will send you into a fit of cough and sneezes).
Add cumin seeds. In a few seconds as soon as cumin changes colour,
add the ginger and garlic either crushed finely or pureed and sauté well
As soon as garlic changes colour slightly add the chopped onions and
sauté until soft and pale. Remember that the chillies ginger and garlic
will stick to the bottom so scrape well with your spatula.
When onions are soft add the masala paste and add a bit more water to the
bowl to release any stuck to the bowl to the pan. Cook for a few minutes
until you see the water evaporate and the aroma is rich and not raw
smelling.
Add approximately 250ml of water, reduce the heat or turn off and add
the mince in. blend well until it is smooth and fully mixed with no lumps.
Return to the cooker or increase the heat but stir well for a few minutes
until the mince all breaks up and cook until the mince dries completely
Add the peas and diced potato, chopped mint and coriander and remove
from heat.
Rather than to over cook and make the mince leathery, it is best to pour
the cooked mince into a strainer over a bowl just to drain away any fat
released or liquid left in.
Cool and use for filling the samosas
15
A samosa is simply a pastry filled with a variety of
fillings, shaped into a triangle and deep-fried.
Samosas vary across the length & breath of the subcontinent and it is not uncommon that people from the
North particularly the Punjab will easily dislike the
samosas from the south and will even go on to say that
those are not samosas. Besides the rivalry every
community has differences in their styles, fillings,
pastry etc. as well as a difference between the Muslim
styles and the Hindu styles. However a certain Memon
gentlemen Mr Ebrahim used to vend his on Bombay's
famous Juhu Beach every evening with a helper
carrying a huge basket of hot- chilli hot samosas. They
were so hot with the extra minced chillies that they
literally made you jump. He was seen and heard
shouting “Jumping Chicken-Chicken is Jumping” and
people would throng and hundreds of samosas would
vanish in minutes. Job done he would retire and the
Sugar-cane juice man who he stood next to, would be
thumping with business with people dousing their
mouths. I was told that he also owned the Juice stall!
Ours of course is milder and made with Turkey Leg
Mince but you can turn it all the way up if you like.
Since samosas need to be had amongst friends and
family this recipe will allow you to impress a few
THE SAMOSA FOR BEGINNERS
Purchase the ready made pastry approximately 6”
square and, open the pack
You must keep a damp cloth ready to cover the pastry
as you work on the individual samosas
Take a quarter plate and by placing it on top of the
pastry cut the pastry as a whole pack into a round disc
with a sharp thin tipped knife
The trimmings can be cut into small pieces, deep-fried
and either eaten as they are mixed in a salad
Cut the disc into half, keep one pile on top of the other.
Peel the pastry taking two sheets at a time. One sheet is
too thin for this and will not make a good samosa.
Cover with the damp cloth whilst you get your cold
mince ready and a tablespoon.
You will also need a sealant. Make a thick paste of the
plain flour with a little water until you have the
thickness of porridge.
Now taking one edge of the half round pastry fold it
over the to the centre and applying some paste stick
the edge forming a one third triangle
Then folding the other edge over make it into a cone
making sure the lower tip is fully sealed and does not
display a hole.
Open the cone, make a ring with your thumb and
forefinger and slip the cone into it, making sire the
sealed edge in the centre is facing you
Fill the cone until approximately 3/4th of an inch from
the top and gently press the filling down towards the
pointed end
Then folding one edge in over the filling apply the
paste and fold the other edge over.
Rub your fingers over it a few times until you are sure
the samosa is well sealed.
When all the samosas are complete fry in hot oil and
enjoy with fresh green chutney.
Calcutta Brasserie
7 St Pauls Court High Street Stony Stratford MK11 1LJ Tel: 01908 566577
Awards and accolades received by
Calcutta Brasserie :
Runner up at the Federation of Small Businesses
(FSB Awards) 2013
Best Asian Chef at the Milton Keynes Food &
Leisure Awards (MKFLA) 2013
Best in Britain Award (BIBA) by Mood Food
Magazine 2013
Shortlisted for the British Curry Awards 2013
Honoured in the Cobra Good Curry Guide 2013
th
Set within a grade II 17 Century listed Chapel in
the heart of the historic and idyllic town of Stony
Stratford; Calcutta Brasserie offers the ultimate
fine dining Indian experience.
Calcutta Brasserie has become one of the areas
most talked about restaurants, receiving national
recognition for its quality of food and service.
The Indian restaurant has won multiple awards
including; 'Best Asian Chef' at the Milton Keynes
Food & Leisure Awards (MKFLA), a Best in
Britain Award (BIBA) by Mood Food
magazine/Federation of Specialist Restaurants,
and was also shortlisted for the prestigious
British Curry Awards.
Certificate of Excellence 2013 by national travel
review website, TripAdvisor 2013
Runner up for the Tiffin Cup 2012
Finalist for the British Curry Awards 2012
Honoured in the Cobra Good Curry Guide 2012
Comments & Reviews
Elegant and romantic, Calcutta Brasserie is set
inside a charismatic 17th century chapel in Stony
Stratford, Milton Keynes. Located in St Paul’s
Court, this unique restaurant is the perfect choice
for celebrations of any kind, and you’ll adore the
high arched ceilings, gargoyles and famous
mural…Top Table
This is a wonderful place to go for a special
occasion. The unusual building and decor are
interesting and nothing to do with India! The food
Boasting exquisite traditional Indian cuisine, is exceptionally good and the staff are charming
and helpful. Trip Advisor
Calcutta Brasserie is renowned for offering
unique and exotic dishes taken from the Calcutta Brasserie offers a polished menu that
cookbooks and inspiration of the Motherland. draws on the experience of its chefs resulting in a
fusion of flavours from three regions along
Each chef shares an obsession for cooking that southern India’s coastline. Wi-fi and easy parking
has been etched into their family through make Calcutta Brasserie suitable for business
generations of culinary discovery; food is their meetings, and the wine list is filled with rare
vintages guaranteed to impress serious bon vivants
passion. The stunning restaurant offers its - Square Meal
customers an exciting place to dine, offering
regular live music, charity events to support the Soak in the atmosphere of this most appealing of
establishments too – after all, it’s not every day you
local community and creating innovative dining are treated to delicious dining in a converted 17th
Century chapel. - Milton Keynes Citizen
experiences like Dining in the Dark
16
From the Calcutta Brasserie Menu
Lobster Xec Xec
Ingredients:
One whole Canadian lobster (700g)
Two onions
One tomato
¼ tea spoon cumin seeds
½ tea spoon turmeric powder
½ tea spoon chilli powder
25g dry red chillies
Four fresh green chillies
Method:
One clove of garlic
Remove the meat from the lobster shell.
Two tablespoons of chopped fresh coriander
Marinate the meat with ¼ tea spoon of turmeric
Two stems of fresh curry leaves
powder, lemon juice and salt.
Two tablespoons of vegetable oil
Grind one onion and dry red chillies together to make a
fine paste.
Salt (to taste)
Heat the oil in a pan and add cumin seeds, curry leaves,
chopped green chillies, chopped garlic, onion and red
chilli paste, turmeric powder and chilli powder.
Lemon juice (to taste)
Cook the spices for 8-10 minutes then add chopped
tomatoes, 175ml of water, marinated lobster meat and
salt.
Stir it well and cook until it is done (10 minutes)
Garnish with chopped coriander and a slice of lemon
Private Hire - Wedding Receptions, Calcutta Catering - Special Events - Dining in the Dark
17
Chez Mumtaj
136-142 London Road St Albans, Herts Al1 1PQ Tel : 01727 800033
Awards and accolades received by Chez
Mumtaj :
CIEH St Albans District Winner 2001
CIEH Northern Home Counties Regional Winner 2001
CIEH Grand Finalist of the National Curry Chef of the
Year 2001( runner up)
CIEH Grand Final Winner of the National Curry Chef
of the Year 2002
Multi award winning Chef Director Chad
Rahman, who has made his long established
Mumtaj the most popular Indian restaurant in St
Albans, has now given this Romanesque historic
town something else to talk about, an upmarket,
fine dining restaurant named Chez Mumtaj.
Already a firm hit with locals, Chez Mumtaj
provides unashamed luxurious dining, which
brings together a unique style of haute cuisine
showcasing contemporary flavours from India,
France, Thailand, China and Malaysia, all
enveloped in fresh seasonal ingredients
The Saffron Lounge and Champagne Bar greets
diners at the entrance. A rich and seductive affair,
with an Asian Tapas Bar Food Menu and classic
cocktails, the lounge offers space for 40 covers,
with solid Brazilian mahogany panelling, lush
leather banquette seating and in-built booths.
FSA Grand Final Winner of the National Curry Chef of
the Year 2003
International Indian Chef of the Year 2003 Edinburgh
AA Rosette Academy's Hall of Fame 2011
British Culinary Chef of The Year 2011
Alaskan Seafood Challenge Finalist 2012 (CGOC)
Best In Britain Award (BIBA) Top Ten(2013) by Mood
Food Magazine
The Independent Newspaper (November 2010-2011)
Voted Top Ten Best Asian Restaurant in Britain
Hardens U.K. Restaurant Guide 2009-2013
Awarded 2AA Rosette For Culinary Excellence 20082014
Listed in the TOP 100 (2008-Present) 'Cobra Good
Curry Guide'
Best Newcomer / Most Innovative Restaurant/ Best in
A private dining room, with space for 16 covers Southeast (2009/2010/2011) 'British Curry Award'
is sedate and charming, preceded by a swirling St. Albans Retailer of The Year 2011
water feature.
The main dining area, with 110 covers, offers a
warm, inviting and gentleman's club-like
ambience, with specially commissioned
carpeting, comfortable bespoke furnishings with
cream leather chairs and crisp white tablecloths,
all adding to the elevated splendour of the
restaurant.
At Chez Mumtaj, they are innovative,
progressive, and passionate with their cuisine
and service. They also offer a luxurious dining
experience which is unforgettable, both with
cooking and the ambience. It's an experience
well-worth savouring.”
Highest rating for Asian food category by online
Toptable Diner Reviews for the past 3 years.
Comments & Reviews
This glamorous French-Asian fusion establishment on the
London Road in St Albans is a cosmopolitan restaurant
with a nod to Josephine Baker inspired glamour and 1920s
Shanghai style. Top Table
One of the best restaurants i know of which combine the
tastes of asian food with the sophistication of modern
european quality food. - Trip Advisor
Luxurious oriental fine dining comes to St Albans in the
shape of Chez Mumtaj – an ambitious venture that aims to
score with its modern Indo-French & pan-Asian cooking.
The Saffron Lounge & Champagne bar have the feel of a
gentlemen’s club with mahogany panelling & built-in
leather booths; similarly, the swanky dining room exudes
splendour & exclusivity. Square Meal
18
From the Chez Mumtaj Menu
Majestic Lamb Souffle
Lamb Cutlet soufflé, Wasabi Mash, Leaf Spinach
Fondue of Wild Woodland Mushrooms and Shallots.
Serves 3
INGREDIENTS
6 French Trimmed Lamb Cutlets
250gr chicken breast
1 egg white
250ml Double Cream
Sprig of Tarragon
Salt and Pepper
1 tsp Garlic Paste
100g Blue Cheese
100ml Milk
Pinch of Nutmeg
100g Butter
3 Maris Piper Potatoes
1tsp Wasabi Paste
Wilted Leaf Spinach
½ tsp Kashmiri Chilli Powder
½ tsp Cumin/cumin Seed
½ tsp Garam Masala
200gr Lamb Caul Fat
Gold Leaf
300g Woodland Mushroom
Chopped Garlic
Sliced Shallots
Olive Oil
Truffle Oil
Thyme & Bay Leaves
100ml Madeira Wine
1000ml Port Wine
Method
Chad Rahman is one of the UKs most innovative and
dynamic curry chefs today
Chef Owner of Chez Mumtaj in St Albans. Won National
Curry Chef title in 2002 & 2003 and International Chef
of the Year. In 2008 he opened Chez Mumtaj to offer up
market Modern French-Asian Dining
He worked in a variety of highly prestigious hospitality
outlets ranging from hotels to restaurants such as the 5 Star
Hyatt Regency Hotel and Four Seasons Hotel, Houston,
Texas and The Hilton Hotel Group.
19
Chicken Mousse
Place diced chicken in food processor with garlic paste,
salt , pepper, ½ tsp kashimiri chilli powder, ½ tsp cumin,
½ tsp garam masala, 1 tsp. truffle, oil, pinch of nutmeg,
1 egg white and 250ml double cream and blend to a fine
paste.
Lamb Cutlet
Lightly season with salt and pepper
Wasabi Mash
Boil potatoes in salted water until cooked strain water
and place in saucepan. Add butter, milk, double cream,
wasabi paste and season to taste. Mash and whisk until
fine paste develops, set aside and keep warm.
Fondue of Wild Mushroom
Add 1 tbsp olive oil to pan and mushrooms chopped
garlic, shallots, seasoning and add Madeira, port wine
sprig of thyme and cumin seeds sauté until liquid has
reduced and mushrooms have caramelised. Set aside and
keep warm.
1.
Layer 1 tbsp of wilted spinach on the eye of
each lamb cutlet. Place 1 tbsp of chicken mousse on top
of the wilted spinach followed by a small piece of blue
cheese and a sprig of tarragon.
2.
Wrap securely the eye of each Lamb Cutlet with
the lamb caul fat
3.
Heat a heavy based pan with clarified butter and
4 garlic cloves
4.
Place each Lamb Cutlet into pan and sear for 23 minutes
5.
Remove from heat add soaked thyme and 2-3
bay leaves to pan and place in pre-heated oven at Gas
Mark 4 and cook for 10-12 minutes
Plating
1.
Place one serving spoon of the wasabi mash
puree on a plate
2.
Place 1 tbsp of Fondue Mushrooms on the
Wasabi Mash.
3.
Top with two lamb cutlets criss-crossed
4.
Garnish with gold leaf and sprig of rosemary
and red chilli
Chilli Pickle
17 Jubilee St, Brighton BN1 1GE Tel :01273 900383
Awards and accolades received by Chilli
Pickle :·
After working as a chef for over a period of 20
years overseas, gaining experience and
knowledge in a range of eclectic cuisines in
world class hotels and restaurants with the
latter years spent leading kitchen brigades,
Alun Sperring decided it was time to go it
alone.
Having travelled with wife and partner Dawn
to India on numerous occasions, with a shared
passion for it's food and culture as well as an
inspirational stint with Vivek Singh at 'The
Cinnamon Club' and a big Indian influence in
the kitchens in Dubai, the decision for our
future restaurant to be Indian felt very natural
and so The Chilli Pickle was born.
After two and a half years at Meeting House
Lane, the restaurant'original location, an
opportunity came a move to the restaurant
space at myhotel.
Andy Thrasyvoulou the founder and CEO of
myhotels believed in them as a small
independent and that they had the right tools
to make the large space succeed. Since then
Chilli Pickle has become something special
with a relaxed atmosphere and innovative
food winning awards and critical acclaim.
Alun &
Dawn
Sperring
attend one
of their
several
award
winning
functions
The National Restaurant Awards 2011-13
Awarded top 100 restaurants in the UK. Nominated
number 50 in the UK October 2013
www.nationalrestaurantawards.co.uk
AA 2 Rosettes 2013 'The Chilli Pickle deals in the
food of the Indian sub-continent and it does so with
an attention to detail, passion and verve.’
Hardens 2013 'By far the best Indian in town’
Michelin Bib Gourmand 2013 'Oft changing menu
of thoughtfully prepared authentic Indian dishes
with delicate spicing and good quality ingredients’
Brighton & Hove Food Awards 2013 Gold -Best
delivery service. The Chilli Pickle Canteen
Brighton & Hove Food Awards 2013 Best
Restaurant Runner up. Brighton &
Observer Food Awards 2013. Runner up Best
Ethical Restaurant’
Interview with Sky News regarding the
importance of immigration
http://news.sky.com/story/1154680/immigrationstrain-or-gain
Good Food Guide 2013- 3 points
Craft Guilde of Chefs awards Runner up best
Ethnic Chef (Alun Sperring)
Brighton Curry Chef of the year. Alun Sperring
The Chilli Pickle Brighton County Council Curry
Chef of the year September 2013
Mofo Best In Britain Awards 2013
Member of The Sustainable Restaurant
Association
Recommended by Cool Places Guide 2013
Comments & Reviews
Asiana Magazine Summer 2011
'Take it from an Asian who reviews Asian food for a
living, the Chilli Pickle is not the most exciting place
to eat innovative Indian Cuisine in Brighton, it's the
best in the South of England'
So Magazine February 2011 'This is a restaurant
that will go down in Legend'
AA 2 Rosettes 2011 -13
'The Chilli Pickle deals in the food of the Indian subcontinent and it does so with an attention to detail,
passion and verve.'
20
From the Chilli Pickle Menu
Tandoori Lamb Chops Rogan Josh
Ingredients :
Lamb Cutlets 20pc
Sliced Onion
500g
A.First Marination
tinned chopped tomato 500g
Ginger paste
15g
Garlic paste
15g
vegetable oil
50ml
salt
to taste
B. Second marination
Brown onion paste 200g
Garam Masala
20g
kastoori methi
15g
coriander powder 15g
kashmiri chilli powder 30g
Roasted Beetroot Paste 50g
Beetroot juice
100ml
C. Rogan Gravy
Kastoori Methi
15g
garam masala
15g
Lamb stock
500ml
Coriander powder 30g
Kashmiri Chilli Powder 15g
Vegetable oil
175ml
Fresh Coriander chopped 25g
tomato paste
50g
ginger paste
125g
garlic paste
125g
salt
to taste
Method
A.1. Mix lamb chops with oil, kashmiri chilli powder, salt, ginger garlic paste and leave for one hour
B 2. Mix all ingredients from 2nd marination and mix into lamb cutlets
3. Chill and allow to rest for at least 2 to 3 hours.
C 1.Heat a heavy based sauce pan. Add vegetable oil.
2. Add sliced onion and cook to a nice golden brown.
3. Add ginger garlic paste and cook for 5 minutes.
4. Blend together the tomato paste & fresh coriander. Then add to pan
5. Add remaining spices to pan cook for a few minutes. Then add blended tomatoes
and lamb stock. Bring to a boil and simmer for 30 minutes
6. Blend gravy until smooth.
7. Return to pan and finish with beetroot juice and fresh chopped
coriander. Check seasoning to taste.
To finish
4. Heat barbacue or grill when very hot cook the cutlets for 2 -3 minutes each side,
longer if you require well done Serve with a side of the hot Rogan gravy (C.)for dipping.
5. At The Chilli Pickle we serve our Tandoori lamb chops with Rogan gravy, Peshwari Naan
drizzled with honey and tomato-spring onion Cachumber salad
21
Cinnamon Culture
46 Plaistow Lane, Bromley BR1 3PA Tel :020 8289 0322
Awards and accolades received by
Cinnamon Culture :
Michelin Guide recommended 2012/2013/2014
MoFo Mood Food Magazine Top 30 Award 2011
BIBA Best in Britain ‘Outstanding’ Award 2012
Housed in a former Bromley public house,
somewhat off the beaten track, Cinnamon Culture
is that rare find that makes dining out so exciting.
Opened in March 2011 by event and outside
catering entrepreneur Manpreet Dhingra, the
whole operation exudes style and elegance from
the décor through to the presentation and taste of
the food.
The 75 seat restaurant is light and airy with
wooden floors and well spaced tables with stylish
settings. As you enter you will find the bar where
you can just sit and enjoy one of their magical
cocktails and a snack or be politely shown to your
table to study a menu that will fill you with
anticipation of delights to come.
These are the creation of Head Chef Suresh Pillai
who hails from Quilon in Kerala and is a master of
South Indian as well as other regional cuisines.
Try the tantilizing tastes and textures of dishes
such as Travancore lobster, slowly cooked Wild
Boar in freshly ground masala, white vinegar and
garlic, Meen pappas (sea bass) and a mouth
watering Syrian Christian style buffalo curry.
The wine and cocktail list shows the same
dedication to detail offering expertly selected
wines at a wide variety of prices to suit every
pocket..
This is a restaurant that has not stopped
developing since it opened and is now recognised
as one of the top restaurants serving Indian cuisine
in the country attested to by the fact that customers
voted in their hundreds to make Cinnamon
Culture National Curry Week's 'Customer
Restaurant of the Year 2012'.
Customer Restaurant of the Year National Curry
Week 2012/2013
Best Traditional Signature Dish National Curry Week
2013
Comments & Reviews
Indian restaurant where not only is each dish several star anises
higher in quality and broader in range, but so is the wine selection
with knowledge on hand about which wine would drink well with
each dish.
The best of these modern, high end Indian restaurants follow the
high spots in the Indian calendar and the seasons which is what
made me get on an overground train to leave central London for
Sundridge Park, a suburb of Bromley in Kent. The game festival
at Cinnamon Culture lasts till the end of October and I wanted a
taste. - Foodepedia
“What a rare find in suburbia!” offering a “great modern twist on
Indian cuisine”, this “large” operation “tucked away by the
station” wins impressively consistent ratings across-the-board. Hardens 2014
Destination restaurants are few and far between and need to be
treasured when they are discovered. Just such a restaurant is
Cinnamon Culture in Bromley. I had been there twice before but
the food has now moved to a new level under new Head Chef
Suresh Pillai whose background includes stints at Veeraswamy
and Purple Poppadom in Cardiff. - Mood Food Magazine
The main idea behind the food at Cinnamon Culture is to present
Indian cookery with a more authentic, cared-for feel than your
average Saturday night takeaway, and we have to say we think
they pulled it off very well. The presentation of the dishes is the
first thing to strike you; it holds the influence of French cuisine
and the use of complementary colours and sparse garnishes make
each plate look very appealing indeed. - The UpComing
Former Victorian pub transmogrified into a smart Indian
restaurant where the cooking is undertaken with care. A plethora
of menus include Tasting and Vegetarian options, as well as a
monthly menu focusing on one region. - Michelin Guide 2014
22
From the Cinnamon Culture Menu
Grilled wild Madagascar prawn with shrimp kedgeree
& Alleppey sauce
Recipe for 2
Prawns marinade:
5g Kashmiri chilli powder
2g turmeric powder
1 heaped tbsp ginger and garlic paste
5 curry leaves, chopped
Lime juice from half lime
Salt
1 tbsp oil
Method:
Clean and cut 2 wild Madagascar prawns across from head to
tail to split it open. Rub with oil & spices and leave in the
fridge for 30-60mins to marinate.
Shrimp kedgeree ingredients:
Ingredients for Allepey sauce:
2g mustard seeds
2g fenugreek seeds
10g crushed garlic
10g crushed ginger
1 good quality large chopped tomato
2-3 curry leaves
5g turmeric powder
10g of Kashmiri chilli powder
15g green mango, sliced
300 ml coconut milk
3 tbsp coconut oil
Salt to taste
1 cup Basmati rice, washed and soaked for 30mins
2g mustard seeds
2 curry leaves, chopped
20g onion, finely chopped
5g ginger chopped
5g green chilli chopped
3g white Urad daal
30g shrimps
2-3 tbsp oil
3 cups water
Method:
In the pan heat the oil, crackle mustard seeds and white
Method:
Urad daal. Add chopped onions and ginger, curry leaves,
In casserole heat oil, crackle mustard & fenugreek seeds. Add chilli and sauté for 3mins until soft. Add shrimps. Salt to
crushed ginger, garlic & curry leaves. Sautee until light
taste. Stir all the ingredients. Add 3 cups of water and
brown, add turmeric & Kashmiri chilli powder, chopped
bring it to boil. Stir in rice, cover the pan and simmer on a
tomatoes and cook on a low flame for 2-3mins. Add sliced
low flame until rice is soft.
green mango and cook for further 2mins. Add coconut milk, When sauce and rice are ready, take the prawn out of the
stir it and keep on low flame for another minute or two.
fridge. Heat a non-stick pan, add a little bit of oil and grill
The consistency should be sauce-like, add water to dilute if
the prawn for 3mins on each side. Alternatively, grill the
necessary.
prawn in the oven for 5mins at 180 degrees.
Plating
Place the grilled prawn in the middle of a large plate.
Mould the shrimp kedgeree on one side and place small
bowl with sauce on the other side of the prawn. Garnish
with finely chopped garlic chives and spring onions.
Serve with mixed green leaves salad with julienne peppers
to add touch of colour and wedge of lime
23
Cinnamon Club
The Old Westminster Library, 30-32 Great Smith Street, London SW1P 3BU
Tel :020 7222 2555
Awards and accolades received by
Cinnamon Club :
Cool Brands Award 2009 - 2011
Sustainable Restaurant Association Two Star
Award 2012
World Food Awards Restaurant of the Year 2009
UK Best Dishes Award 2007
With exquisite food at the top of its genre, a stunning
site in the heart of Westminster and a selection of chic
contemporary private spaces, The Cinnamon Club is a
landmark London restaurant with real wow factor.
Since it opened in April 2001, The Cinnamon Club's
ethos has been to revolutionise the way Indian cooking
is viewed in the UK. Executive Chef Vivek Singh
oversees a brigade of chefs to deliver the very best
modern Indian cuisine that goes beyond authenticity.
Encompassing the varying flavours and assorted
ingredients of different regions, dishes are
immaculately presented and designed to reflect the
culinary traditions and depths of Indian cooking.
With a commitment to using only the freshest, most
seasonal ingredients and spices, diners are taken on
a refreshing culinary journey and challenged to try
something new.
Depending on the seasonality of ingredients, dishes
might include starters such as Tandoori breast of Anjou
squab pigeon; Crisp zucchini flower with spiced
vegetables and slow cooked marrow; or Grilled
Scottish king scallops with stir-fried baby squid and
cauliflower puree. Main courses might feature Chargrilled halibut with tomato and shrimp broth with a
curry leaf quinoa; Roast saddle of 'Oisin' red deer with
pickling spices; and Slow braised shoulder of
Herdwick lamb with date and apricot lamb 'galouti'
kebab.
With every menu, the restaurant's expert wine
consultant Laurent Chaniac advises on ideal wine
pairings from an impressive 200-strong list
The Cinnamon Club's exquisite food is served in the
stunning surroundings of the Grade II listed Old
Westminster Library, beautifully transformed into
contemporary grandeur with a nod to genteel
colonialism. The impressive wood paneled main
dining room boasts many original features
including a book-lined gallery running around the
room.
The building also houses a private dining room,
mezzanine floor and library bar
24
British Curry Awards Most Innovative in London
2006
British Curry Awards Top Ten 2006
BIBA Best in Britain Top 30 Award 2003 - 2014
Theme Bar & Restaurant Awards Best Themed Bar
2002, 2008
Taste of London - Best in Taste Silver Award 2013
Comments & Reviews
“The fish was delicious, the rabbit dish an alluring
mosaic of flavours including an unexpected lick of
mustard inside the pancake wrapping” - Fay
Maschler Evening Standard
“The deliciously deconstructed Indian food, which
includes roasted plaice and Bengali spiced crab was
a daring addition to the London dining scene in
2001” - Mark Leftly Independent on Sunday
“This restaurant’s singular personality is down to
the chef Vivek Singh’s stunningly presented and
exhilarating contemporary cuisine” - Square Meal
“20011 signals 10 years of success winning
Cinnamon Club. Mr Singh Snr would have been
proud” - Alan Jenkins Observer Food Monthly
“Vivek has introduced us to a world in which
ingredients would taste of themselves rather than
being masked by a camouflage of spice” - Tony
Turnbull The Times
“Few establishments have done as much to further
the reputation of Indian cuisine as has The
Cinnamon Club - Rhodri Marsden - Olive
From the Cinnamon Club Menu
Keralan Seafood Pie
Inspired by the Keralan favourite, moily a fish curry made with coconut milk,
curry leaves, green chillies and ginger this recipe highlights the beauty of
simplicity.
Being so simple it's also demanding in the sense that it needs the fish to be
incredibly fresh to really appreciate this dish.
Serves 4
240 g Peeled and deveined raw shrimp
500g Mussels in the shell, cleaned
200g un-dyed smoked haddock fillet, diced into 1 inch pieces
200g cleaned squid tubes or cuttle fish, scoured
Puff Pastry- great if you want to make your own but its easily enough available in
supermarkets, if buying, go for the all-butter variety…much nicer.
Roll out to 16 cm diameter sized discs approximately 3 mm thick.
For the sauce:
2 tablespoons coconut oil or vegetable oil
20 fresh curry leaves
1 large onion, peeled and sliced
2.5cm (1-inch) piece of fresh ginger, cut into julienne
6 green chillies slit open lengthways
½ teaspoon ground turmeric
½ tbsp rice flour
500ml extra thick coconut milk
1 teaspoon salt
For salad
100g Sprouted fenugreek seeds
100g sprouted moong beans
1 tomato deseeded and diced ½ cm dices
½ cucumber deseeded and diced ½ cm dices
1 green chilli optional
Juice of half a lemon
½ tsp salt
½ tsp sugar
Olive oil
Mix together all of above and serve as a side to the seafood pie.
Sauce
Executive Chef Vivek Singh
Reserve 4 halves of green chillies and 10 curry leaves for garnish.
First make the sauce. Heat the oil in a large frying pan, add the curry leaves, onion,
ginger and green chillies and cook, stirring, until the onion is soft. Add the mussels
and turmeric, followed by the rice flour. Mix the rice flour in evenly, then add
coconut milk and salt, and bring to a simmer. Cook for 2-3 minutes, until the
mussels open up and sauce begins to turn glossy. Remove the mussels and take the
meat out of the shell, discard the shells and thicken the sauce to the consistency of a
very thick sauce.
To assemble the pie:
Remove the sauce from flame, cool and mix the raw seafood and the mussel meat
through the sauce.
Divide into four parts, place in a cast iron shallow skillet, garnish with the
reserved green chillies and curry leaves and cover with Puff pastry disc.
Brush with egg, sprinkle black onion seeds and bake in a hot fan assisted oven
at 200 degrees for 10 minutes.
Serve immediately with sprouted fenugreek and moong lentil salad.
The Cinnamon Club
25
Coriander
282 Uxbridge Road, Pinner, Middlesex HA5 4HS Tel :020 8428 9781
Opened in 2012, this popular Indian eaterie has
already been named Harrow Times Readers'
Restaurant of the Year 2013 and has been
nominated for both The British Curry Awards and
the Asian Curry Awards.
The restaurant has also done its bit for the
community having raised more than £8,000 for
local charities and causes.
Coriander is the latest in a series of family run
restaurants that include Curry Mahal in South
Harrow.
This newest jewel in the crown combines sleek
contemporary decor with decorative surfaces to
create a refined and relaxing atmosphere that
appeals both to couples looking for an intimate
meal and to family groups.
The idea of Coriander is to make your dining
experience as warm and welcoming as possible,
as though you were having a meal in the lounge
with the family who have been creating delicious
dishes for curry lovers since 1958.
Signature dishes include Shank Xacuti - featuring
lamb slow-cooked with freshly ground spices and
herbs to produce a rich and aromatic flavour and
Reshmi chicken chargrilled chicken fillets
cooked with peppers, onions and fairly hot spices.
For special occasions and parties there are also
menus available to suit any taste or budget.
26
Awards and accolades received by
Coriander :
Best South Asian Restaurant London
Suburbs - Asian Curry Awards 2013
Harrow Times Readers Restaurant of the
Year 2013
Comments & Reviews
This is a beautiful restuarant for Hatch End a
taste experience but spicy though! Living in a
predominantly Indian area I'm spoilt for choice
but the food here is lovely for Bangladesh
cuisine! The prawn puri to start nice large
generous tasty portion! But it's the main the
lamb bhuna I had this time but it melts in your
mouth!.. Trip Advisor2014
Situated in a thoroughfare with so many
restaurants, Coriander stands out from the
crowd. It's specialities are unusual and
adventurous. The decor is modern and
attractive and the service was exemplary,
ending with complimentary liquors. Trip
Advisor 2014
From the Coriander Menu
Lamb Shank Xacuti
Ingredients:
1 lamb shank (500-600 grams)
1/2 teaspoon turmeric
for the paste
1
teaspoon
salt
5.1
cm
piece of
fresh root ginger
10
cloves garlic
1
bunch fresh coriander
5
green chilli
for the onion mixture
2 teaspoon
peanut oil
2
onions (sliced)
2
green chilli (chopped)
2.5
cm
piece of
fresh root ginger
5
cloves garlic
1
large coconut
Method:
1. Marinate the lamb pieces with a little salt and
keep aside.
2. Dry roast the coriander, chillies, cumin seeds,
fenugreek seeds, peppercorns, almonds, cloves,
cardamoms and desiccated coconut.
3. Grind them to a fine paste with water.
4. Add turmeric powder and cinnamon powder.
Mix.
5. Heat oil in a pan and fry the onions till it turns
light brown.
6. Add the ground paste and fry for a few minutes.
7. Add the lamb water, 1/4 cup of water and mix
well.
8. Reduce heat to low and cook for 30 to 45
minutes adding more water if required.
9. Add lemon juice, sugar and salt.
10. Mix well and serve hot.
for the spice mixture
5.1
cm
cinnamon
3
cardamom
(peeled)
1
teaspoon
aniseed
1
teaspoon
black
peppercorns
1
tablespoon
1
tablespoon
seeds
10
1
1
0.6
1.3
poppy seeds
coriander
red chillies
star anise
mace flower
cm
nutmeg
cm
turmeric
for the last part of recipe
2
teaspoons
peanut oil
2
onions (sliced)
2
green chilli
100 ml water
1
bunch fresh coriander
27
Durbar
24 Hereford Road London W2 4AA Tel : 020 7727 1947
Awards and accolades received by
Durbar :
INTERNATIONAL INDIAN CHEF OF THE
YEAR 2000
Winner of the Chef of the Year competition
ROGAN JOSH OF THE YEAR 2003
Finalist – The Real Curry Guide
NATIONAL CURRY CHEF 2002
Sponsored by Cobra Beer and C.I.E.H.
NATIONAL CURRY CHEF 2003
Sponsored by The Food Standards Agency and
C.I.E.H.
NOMINATED FOR THE RESTAURANT
AWARD
When the Durbar first opened its doors in 1956,
Syed Abdul Quddus with his brothers, Syed Carlton Television
Mahmod Ali and Syed Abdul Motlib, made his
dream of sharing his excitement and passion for ASIAN SNACKS 2002 WINNER
The Authentic Food Market
fine Indian home cooking became a reality.
Since those early days, the Durbar’s menu has
evolved from simple curries and rice to its
present day menu of sophisticated dishes from
all over the Indian sub-continent under Shamim,
the Executive Head Chef. Highly recommended
is the Goan speciality Lamb Xacuti, or the
fabulous Duck Tikka Ceylone. An incredibly
diverse range of regional cuisine is represented.
Food as varied as the climate and scenery of
India, from the snowy Himalayas to the coconut
palms of the tropical south.
GOLD AWARD FOR OUTSTANDING
ACHIEVEMENT AND CONTRIBUTION TO
THE PURSUIT OF EXCELLENT FOOD AND
SERVICE 2001
Quality Food On Line
The Durbar today is a place to be seen in, as well
as a place to sample culinary delights. The
fashionistas of Notting Hill, stars of stage and
screen, musicians and politicians all beat a path
to the door of the Durbar, and the unique
ambience to be found therein.
“Good meal, lovely night” - Sienna Millar & Jude
Law
STANDARD OF EXCELLENCE 2003
Winner – The Good Curry Guide
Comments & Reviews
“A Rogon Josh to die for” - Pete Postlethwaite
“A fabulous evening” - Joanna Lumley
“Mr Syed is a true culinary amabassador” - The
Times
28
From the Durbar Menu
Mughli Badami Chicken
Ingredients
2 Piece of Breast Chicken
1 tbs Almonds
1 tbs Pistachio
1 Medium red onion
4 Green Chillies seedless
1 tbs Cashew nut
2 tbs Ginger & garlic paste
Salt to taste
Sauce
3 tbs Rapeseeds oil
½ Whit Onion
Salt to taste
Soak a Pinch of saffron in cup of milk
Mughli Badami Chicken one of the tasty Indian
dish in the world, one can taste the delicate blend
of spice. Cooked to a perfect al dente so that it is still
Nutrition
Cooked Brest of Chicken per 100g Calories 293
Fat 18g
Saturated Fat 4g
Cholesterol 44mg
Sodium 457mg
Carbohydrates 18g
Dietary Fibre 1g
Protein 16g
Iron 6%
Rapeseeds oil
Rapeseeds oil per 1 tsp (4g)
Calories 40
Fat 5g
No Saturated Fat
No Trans Fat
No Cholesterol
firm yet soft when one bite into it. The sauce is a perfect
blend of spices that marry so well one feel an explosion
of flavours in one's mouth also one doesn't have to
feel guilty because the Mughli Badami Chicken is
one of the healthiest dish compare to others.
Method
Fleet each breast piece into two, to make thin fleet.
Mix the above ingredient to make thick paste.
Place a teaspoon of paste on the chicken, then roll
it, and then use a cocktail stick to punch through
the roll to hold it together. Leave the rest of the
paste to make the sauce.
Steam cook the chicken in an already boil water,
for 10 minute. Take out the cocktail sticks.
Heat up the oil on the pan then place onion and salt
then wait for the onion to turn brown. Add the rest
of the paste and cook for 2 minutes then add
saffron and milk.
Teen Tareke Tikki is a winning Starter and an ideal Place the rolled chicken on the sauce then cover
complement to the Badami Chicken because, it is
and cook for further 2 minutes on low heat.
shallow-fried method of cooking, minimising the use Garnished with cashew nut and served with rice.
oil. The dish is visually appealing and tasteful. It is
scrumptious, with crunchy outside and succulent
inside, that extra little kick that makes one, want to
keep eating.
It combines Palak Paneer Tikki and Beetroot Amle ki
Tikki with Plantain Tikki cooked in rapeseed oil
packed with heart-healthy monounsaturated fats, it
contains half the saturated fat of olive oil. In fact, it
has the lowest saturated fat content of all oils just
seven per cent. It's also a useful source of
antioxidant. Unlike many other oils, it also contains
some omega-3 fats.
29
Eastern Eye
8A Quiet St, Bath, Somerset BA1 2JS Tel :01225 422323
Awards and accolades received by Eastern
Eye :
This family business has been established and run
by Mr Abdul Choudhury and his family in Bath
since 1984 and has earned a national and
international reputation for its high standard of
cuisine and first class service.
Their traditional dishes are rooted in the soil of
Bengal, Southern and Northern India and are
prepared in our restaurant as in our own homes.
The restaurant has become a favourite of many
celebrities over the years and a reviewer for The
Times said "...This cavernous Georgian hall
makes an extraordinary setting for a restaurant
specialising in the cuisine of northern India and
Bengal. The quality of food is significantly above
the norm. as well as the familiar chicken tikkas,
tandooris, kormas and damasaks there's an
interesting range of specials, including seafood
and vegetarian dishes. Service is swift and
friendly...”
Eastern Eye combines the rare qualities of great
food, friendly service and rather unique decor and
ambience at prices most customers feel represents
excellent value for money.
Top 30 - British Curry Awards 2005
Eating Out West 2011/2012
Les Routiers Restaurant of the Year 2011
Abdul Choudhury winner Who’s Who Young
Entrepreneurs 2002
Award of Excellence AAA Guide 2009
Outstanding Achievement Good Eating Guide 2007/8
Best Indian Restaurant in South West Cobra Good
Curry Guide 2007
British Curry Awards Top 5 in South West 2005
AA One Rosette 2004
BBC World Good Eating Guide
BIBA Top 30 Real Curry Restaurant Guide 2006
Top UK Restaurant Harden’s 2003
Fodor’s Exploring Britain
English Curry Awards South West Regional Winner
2011 & 2012
Asian Curry Awards Highly Commended in South
West 2011
Comments & Reviews
I really enjoyed it, the food was outstanding.
Nicolas Cage
Thank you so much for a wonderful evening. The
food was great! Jonathan Dimbleby
I like your restaurant very much. All 180 of us
enjoyed immensely.
Victor Ubogu Ex Bath Rugby Player
You've got a wonderful restaurant and the food is
fabulous. His highness The Minister of Finance for
Malaysia Mr S.A.Badawi
Excellent food...air conditioning really helps!
Johnny Depp (Actor
My favourite restaurant. Jane Seymour. Actress
(James Bond 007, Live and Let Die)
The food and service - Unforgettable. Roger Moore
The best Indian food I ever had, great atmosphere I
will be back. Jenny Powell. Wheel of Fortune
Thanks for a lovely evening Colin Jackson British
Olympic Champion
"This is my favourite restaurant, I don't go anywhere
else for an Indian" Imogen Sellers (BBC Points West
Newscaster)
"Terrific meal" Graeme Smith Captain of the South
African Cricket team)
"Great food and friendly staff"
Sanath Teran Jayasuriya (Srilankan Cricket Team
Player)
30
From the Eastern Eye Menu
Tandoori Jalsha
Step 1 | Preparing the chicken
- Get one whole chicken and cut it into roughly 8 pieces.
- Wash it with water mixed with a touch of vinegar (this
will clear the skin of excess residue and prep the meat).
- Put the newly washed chicken pieces in to a colander
and make sure the water has been drained.
- Then put the chicken in a small bowl ready for
marinating.
Step 2 | Marinating the chicken
- Marinate the chicken with the followings spices all
mixed together. You can put the spices straight in with
the chicken.
1 table spoon of ginger paste
1 table spoons of ginger paste
1 table spoons of garlic paste
4 pieces of cardamom pods
3 pieces of cinnamon sticks
1 table spoon of garlic paste
3 bay leafs
2 table spoons of vegetable oil
1 table spoon of chilly powder
1 tea spoons of salt
1 table spoon of turmeric powder
2 table spoons of yogurt
½ table spoon of coriander powder
1 tea spoon of chilly powder
½ table spoon of cumin powder
1 tea spoon of cumin powder
Salt to taste
½ tea spoon of turmeric powder
- Fry the above for another 5 minutes,
mixing together as you fry.
½ tea spoon of coriander powder
1 tea spoon of tandoori paste
- Add roughly half a cup of water and keep
stirring until the onions cook in to a
caramelised paste or base.
2 tab spoons of lemon juice.
- Leave it to marinade for 2 to 3 hours.
- Then put the newly marinated chicken in an oven
proof tray laden with tin foil.
- Cook it in the oven for 30-40 minutes (depending on
the size of the pieces) at 200 degrees.
- Finally add in all the chicken along with 12 chopped tomato's and chopped fresh
coriander.
- Cook for roughly another 10 minutes.
- The chicken should be lightly cooked only, as it will
be double cooked in the next stage.
- Garnish with diced spring onions if
preferred (as pictured).
Step 3 | Preparing the curry base
- Serve with Basmati Rice or Chapattis.
- Now get a round sauce pan, place it on the cooker on a
medium to low heat until the pan is relatively hot.
- Add the following things in to the pan.
4 table spoons of mustard oil
½ kg of chopped onion
- Fry together for roughly 10 minutes until the onions
are lightly browned.
- Then add the followings (almost the same spicing as
the first list) and mix together on the fry.
31
Kiplings
836 Harrogate Rd, Bradford, West Yorkshire BD10 0RA Tel :01274 622332
Awards and accolades received by Kiplings
5 Star Hygiene Award "Scores on the Doors"
2012 Olympic Bid - Holder of the Official Curry Dish
Winner of The Leeds Guide Curry Award 2006
Winner 2005& 2007 Best Front of House - Biba
Award
UK Curry Chef Award Winner 2004
Top 5 Award for "Best Indian Restaurant in Yorkshire"
by YEP
2001 Curry Chef of The Year Winner (Bradford)
2004 & 2007 Winner "Best in Britain" Customers
restaurant of the year
2003 Restaurant of the Year Runner Up
2013 BIBA Best in Britain Top 50
Kiplings has been trading for over 17 years and
now has three restaurants; Ilkley, Greengates
and Sowerby Bridge and pride themselves in
providing real authentic Indian and Asian
dishes but served with a modern twist.
Comments & Reviews
Run by Mohammed Rafique - Raf to his many
friends - the original site at Greengates became
famous for providing that special element that
made diners feel they were guests in someone’s
home and soon became the venue choice for
whole families.
Kiplings has represented Bradford in the Curry
Capital of Britain competition and Raf’s
enthusiasm has been one of the factors in their
success.
The food is lovingly prepared using only the
finest ingredients under the guidance of Chef
Tariq Mahmood and is well presented with
herbs and spices that excite the senses.
My favourite restaurant in the whole world!!
A great selection of Indian food, all perfectly cooked,
plenty of choice and some unusal dishes to boot. Qype
Kiplings is one of our favourite places for eating out,
has been for many years. Nothing is too much trouble.
- Trip Advisor
Kiplings is by far the best indian restaurant in
Bradford and beyond. The food is fantastic and the
service by Raf and the team is superb. - Sugarvine
"I am delighted that Kiplings has been Highly
Commended in the Tiffin Cup. It's a great restaurant David Ward MP
32
From the Kiplings Menu
Murgh Jingha Shashlick
Succulent pieces of chicken fillets and large king
prawns are marinated in natural yogurt, with a
Kiplings chef's special blend of ground dry roasted
selection of spices. The chicken fillets & king prawns
are char in tandoor oven and served with char-grilled
pieces of onions, peppers, vegatables and tomatoes
with a twist of fresh lime to “'tantalising” those taste
buds Served with Kipling's special sauce of medium
strength to combined chicken & king prawns and
roasted cashew nut pillao. A dish for curry novices to
curry connoisseurs as you are in control of mouthwatering flavours.
For pan fry veg. A wok or frying pan can be used place
the olive oil in wok. Then on low heat at rest of veg
cook on low with a lid on . For a couple of minutes
Ingredients :
keep stiring. Until the hardest veg to soften. Up than
Chicken fillets & king prawns marinate
add the lemon and pinch of salt to taste stir well turn
8 fillets of chicken breast
off gas. Place lid back on the veg will soften in its own
8 large king prawns
heat.
4 tablespoons natural yoghurt
Ingredients Mutter sauce
1 teaspoon crushed ginger& garlic
1 tablespoon tomatoe purée
3 tablespoons fresh garden peas
3 tablespoons chorva
2 tablespoons single cream
2 tablespoons olive oil
1/2 cup water
1 teaspoon saffron sauce
1 teaspoon whole cumin seeds
1/2 teaspoon garam masala
pinch of salt and pinch chopped fresh coriander leaves
Creating mutter sauce
2 tablespoons single cream
1 tablespoon olive oil
1 tablespoon perkin sauce
1 tablespoon ground black
1 tablespoon of natural honey
1/4 teaspoon of red crushed chillies
1 teaspoon of grounded garam masala
a pinch of salt & pepper
Mix all marinate spices and sauces together Then
place the king prawns & fillet in marinate leave for
Add the oil into a small cooking pan with ginger &
garlic cook together
a hour or longer the better
Ingredients -Roasted Cashew nut pillao
Ingredients Hot platter base
1 ounce sunflower oil, 1 cup basmati rice
2 fresh tomatoes
8 ounce chopped Spanish onions
6 button mushrooms
2 crushed garlic cloves
1/2 red sweet pepper
1 teaspoon turmeric, 1 bay leaf
½ green sweet pepper
4 green cardamom pods
1 Spanish onion
4 cloves
6 boiled Baby potatoes
1/2 teaspoon fennel seed
1 tablespoon olive oil
1 teaspoon salt
juice of half a lemon and a pinch of salt
1 cup full roasted cashew nuts
1 1/2 cups boiling water
33
La Porte des Indes
32 Bryanston St, London W1H 7EG Tel :020 7224 0055
Awards and accolades received by La
Porte des Indes :
Since opening its doors in the uniquely
elegant surroundings of a former Edwardian
ballroom in Marble Arch in 1996, La Porte
Des Indes has established itself as London's
finest destination for Indian cuisine with a
distinctly French difference. And to mark
th
their 18 brilliant year in London (and
Brussels), they are spreading the joy of their
richly diverse culinary experience to the
discerning diners of Dubai.
It is this philosophy which has inspired
Mehernosh and his wife Sherin throughout
their 18 years at London's La Porte Des Indes,
achieving an impressive haul of awards and
accolades for their unique French-Creole
cuisine, while constantly evolving to become
a much-loved institution on London's highly
competitive restaurant scene.”
High-end, sophisticated food such as that
produced by master of spices Mehernosh and
his team deserves a suitably opulent setting
and to enter La Porte's enchanting space is to
feel as if you're a guest at a Maharaja's palace,
complete with exotic blooms, authentic
Indian antiques and artefacts, a white marble
staircase and a cascading 40ft Moghulinspired water feature.
1996 NDGS Best in Britain 5 Dome (Commended)
1997 NDGS Best in Britain 5 Dome (Commended
Red D)
1997 Carlton London Restaurant Awards Best Indian
Restaurant
1997/8 Harpers & Queen Restaurant Guide
1998 Carlton London Restaurant Awards nominated
1998 Taj Good Curry Guide
1998 Cobra Good Curry Guide Best Indian in UK
1998 AA 2 Rosette Award
1998 Real Curry Restaurant Guide BIBA Top 30
1999 AA 1 Rosette Award
1999 Real Curry Restaurant Guide BIBA Top 30
2000 Cobra Curryholics Top 100
2000/1 AA 2 Rosette Award
2001 Real Curry Restaurant Guide BIBA Top 30
2002 Real Curry Restaurant Guide BIBA Health &
Hygiene
2001 London West Curry Capital of Britain winner
2002/3 Cobra Good Curry Guide Top 100
2002/4 AA 1 Rosette Award
2003/4 Square Meal Guide Best Traditional
Restaurant
2004 Real Curry Restaurant Guide BIBA Best
Group & Top 30
2004 Sherin Alexander BIBA Best Front of House
2005/6 Square Meal Guide Best Regional Indian
2005/7 Real Curry Restaurant Guide BIBA Top 30
2005/6 British Curry Awards Top 30
2008 British Curry Awards London Central Winner
2008 Cobra Good Curry Guide Outstanding
Restaurant W1
2009/13 Mood Food Magazine BIBA Top 30
2012 Mehernosh Mody Ethnic Chef of the Year
Comments & Reviews
“Fit for a Maharajah” - Ask Men
“Indian food with a French twist, delicious dining” Luxuria
“Open the door of the Magic Wardrobe” - ONIN
“La Porte des Indes is diet friendly and delicious” Cosmopolitan
“A true sensory experience of light airy ceilings,
sophisticated flavours and incredibly polite service,
La Porte des Indes stands strong in the fiercely
competitive London curry scene” - The Handbook
34
From the La Porte des Indes Menu
Patra Ni Machi (Parsee steamed fish)
Ingredients :
SERVES 4
1 good-sized lemon sole, cut into 4 fillets
1 tsp salt
1 tsp pepper
Juice of ½ lemon
½ bunch fresh coriander
2-3 sprigs mint
1 green chilli, roughly chopped
½ tsp cumin seeds
2 garlic cloves, peeled and chopped
2 tbsp freshly grated coconut*
1 banana leaf
Preparation :
Season the fillets with salt and pepper rubbed
in with a little of the lemon juice and set aside.
Make chutney by pounding or processing to a
fine paste the coriander, mint, green chilli,
cumin seeds and garlic. Add the grated
coconut, the rest of the lemon juice and salt to
taste.
Cut the banana leaf into four sheets large
enough to fold into parcels around the fish.
Spread the coconut mixture over the fillets,
fold them to form 4 sandwiches, place them
on the banana leaf sheets and fold the banana
sheets over the fillets to form parcels. (An
alternative method would be to wrap the fish
in kitchen parchment paper.)
Steam the parcels until the fish is cooked,
about 5 to 7 minutes and serve hot.
* To make the chutney for authentic Parsee
fish there is no substitute for fresh coconut.
Chop the coconut in two with a cleaver and
remove the flesh by sliding a sharp knife
between it and the hard shell. Then grate it
with a regular grater.
This may seem a great deal of trouble to take
to prepare one dish, but you can make a
larger quantity of chutney and keep the
remainder in the freezer for up to 1 month.
35
Mango Lounge
9 Datchet Rd, Windsor, West Berkshire SL4 1QB Tel :01753 855576
Awards and accolades received by
Mango Lounge :
The Mango Lounge is a fine dining Indian
restaurant with a difference. Presented in a
contemporary setting, and situated in the heart of
Windsor, the restaurant overlooks the Castle.
The menu reflects the rich tapestry of the subcontinent with a wide range of culinary influences
drawn from the heights of Maharajas’ palaces to the
humble street stalls, home of some of the best
Indian food.
These influences are brought together by the
Executive Chef Ashwani Kumar and his team with
the support of consultant Mridula Baljekar,
reflecting an innovative and contemporary style of
cooking.
Head chef Ashwani Kumar's passion for innovative
and contemporary style of cuisine shines through
the pages of the menu at Mango Lounge. His
classic and contemporary creations have earned
him a string of awards since the restaurant opened
its door in 2007.
His skills and talents reflect his sound grounding at
the Taj hotel, simply the best in India. He also had a
stint at the famed Cinnamon Club in London before
moving to Windsor.
36
Winner of Tommy Miah's Indian Chef of the year
competition 2013
Winner of Cobra Good Curry Guide Best in Home
Counties 2013
Winner of Asian Curry Award, Best in London
Home Counties 2012
Winner of Best Signature Dish, National Curry
Award 2012
Certificate of Excellence - Tripadvisor 2012
The National Chef of the year 2011 - semi-finalist
Placed in the top 30 Indian Restaurants in the U.K
out of 9,000 In June 2011.
Winner of Mood Food BIBA Award 2010-2013
Winner of The Best Traditional Dish AwardNational Curry Week Competition 2010
Winner of The Best Signature Dish Award –
National Curry Week Competition 2009
Winner of The Best Traditional Dish Award –
National Curry Week Competition 2009
Winner of Express Restaurant of The Year 2009
Comments & Reviews
N E I L H E N N E S S Y- VA S S " T h e r e a r e
approximately 110 restaurants in Windsor, in my
view this is one of the finest."
RICHARD, THE 7TH EARL OF BRADFORD
"Mango Lounge has brought a welcome air of
elegance and sophistication to the Royal Borough of
Windsor."
E M M A C L AY T O N , B R A D F O R D
TELEGRAPH & ARGUS "Mango Lounge
restaurant with blood red walls, offers a dazzling
fusion of contemporary style Indian and Thai
dishes."
FOOD & DRINK GUIDES
"Today’s sophisticated palate often desires a little
more than the standard Indian restaurant fare, which
is why The Mango Lounge in Windsor is such a huge
success."
GILL GILAPSE, BEAT MAGAZINE
"Thank you so much for the most amazing
experience today – your company and the most
fabulous food – what a cocktail indeed."
B I L L B U C K L E Y, P R E S E N T E R , B B C
BERKSHIRE RADIO
"A rose-flavoured kulfi made a welcome change
from the usual pistachio or mango. The perfumed
flavour was oddly delightful, the texture perfect, and
a sprinkling of finely crushed nuts provided textural
contrast."
From the Mango Lounge Menu
Clove-Smoked Breast of Chicken (Chicken
Hyderabadi)
Tender and succulent breast of chicken stuffed
with minced chicken leg, peppadew and black
olives, and spiced with cardamom and garam
masala. Ideal if you want an alternative
Christmas main course which is full of subtle
flavours.
For the stuffing:
2 legs of chicken, minced
2 teaspoons fresh ginger, chopped
1 tablespoon green chilli, chopped
2 cloves garlic, chopped
2 pappadew slice
4 black olives, chopped
Salt to taste
For the chicken breasts:
4 chicken breasts, skinned
2 tablespoons rapeseeds oil
1 small onion, sliced
1 teaspoon ginger, minced
1 green chillies, minced
70g broken cashew nut pieces
1 fresh Tomato, chopped
400ml Water
To make the stuffing mix all the ingredients
together and knead well.
For the sauce:
Butterfly the chicken breasts, taking care not to cut
them through. Stuff one side of the breasts with the
prepared stuffing and fold over the other side.
Wrap them in aluminium foil. Bring a panful of
water to the boil and blanch the parcels of chicken
breasts for 8 minutes.
Heat the oil in a heavy pan and add the onion,
ginger, green chillies, cashew nuts and tomato.
Saute for 30 seconds and add the water. Cook
gently for 20-30 minutes.
Pinch of garam masala
Pinch of ground coriander
Pinch of red chilli powder
Pinch of ground clove
1 teaspoon black pepper, crushed
50ml coconut milk
Salt to taste
40ml single cream
For smoking:
Put the above mixture in a blender or food
processor and blend until smooth. Put this mixture
into a heavy pan over a medium heat and add the
remaining ingredients. Cook until oil floats on top.
6Cloves
1 teaspoon ghee
2 small charcoal lumps
Unwrap the chicken and add to sauce.
Light the charcoal and allow to become red hot. Place
in a small steel bowl and place the bowl in the centre
of the curry. Add the cloves and ghee.
Cover the pan with foil and leave it for 2 minutes.
Remove the bowl and transfer the chicken onto a
serving dish. Serve with rice or naan.
37
Mehek
45 London Wall, Moorgate, The City, London EC2M 5TE Tel : 020 7588 5045
Awards and accolades received by
Mehek
As a top destination restaurant Mehek has been
featured, reviewed and/or awarded by a wide
variety of newspapers, magazines, restaurant
guides and awarding bodies, both locally and
internationally, including (but not limited to):
Mehek, one of the top Indian restaurants in
London, is located on historic London Wall in the
vicinity of Moorgate within the Corporation of
London (aka City of London, The City, & The
Square Mile) one of the greatest present day
financial hub of Europe and indeed the world.
'Mehek' means fragrance, and true to its name Mehek
has been creating wonderful aromas of high quality
Indian cuisine with culinary excellence and finesse
since opening its doors more than a decade ago, and by
continually pushing the boundaries has helped move
the City's gastronomical profile into new territories.
Mehek offers a more sophisticated dining experience
for those who are seeking to explore beyond the
ordinary and discover the full potential of Indian
dining.
The Menu takes you on a journey across the different
regions of the Indian Subcontinent to present a superb
combination of vibrant dishes. And from the many
regional variations of Indian cooking that provide a
wide choice of cooking styles, the head chef, A.
Matlib, has creatively matched each dish with a style
to bring out the distinct flavours and fragrances to
tantalise the senses.
Mehek features a luxurious restaurant with a warm
ambience and delightful décor, which retains some of
the original features from the work of a well-known
Bollywood set designer Vimlesh Lal. The restaurant
boasts a very large bar with an excellent selection of
wines and spirits; is an attractive meeting place for pre
and post-dinner drinks, ever more popular with the
city highflyers.
To ensure every trip to Mehek is an intriguing one,
guests are looked after by a team of friendly and
hospitable staff; who concentrate on making sure
every guest enjoys their time, and experiences the
unique gastronomic adventure in true 'Mehek' style.
38
The AA Restaurant Guide, Harden's London
Restaurants, Which? Good Food Guide,
Restaurants OMH, Metro Life, The Times/The
Knowledge, Zagat London Restaurants, The
Canada Post, Telegraph Dining Club, Caterer
and Hotelkeeper, Round Table, What's On, Top
Table, Square Meal, The Mobile Food Guide,
Menu Magazine, View London, Visit London,
Evening Standard, The Guardian, Independent
(wine feature), In Brief, Time Out, AA Dining
Club, Gourmet Society, British Curry Awards,
James Whale's Fund, Best in Britain Awards,
USA Today, Safety Thirst, City of London Safer
Pub & Club Awards, Top Table Gold Award,
BCA no1 in The City, Open Table, Google, &
AA rosette Awards.
Comments & Reviews
“Modern Indian cuisine with a well chosen list
of dishes. …Upmarket Indian to keep the City
high rollers happy.”
The AA Restaurant Guide
“…smart and spacious …a top spot for an
informal City lunch (or pre-Barbican dinner)."
Harden's London Restaurants
“…good-looking City Indian …Mehek is
worth a visit for the good tandooris (including
top-drawer king prawns) …Pleasant service;
respectable wines…”
The WHICH? Good Food Guide
From the Mehek Menu
Roop Chanda Pollichathu
This is our food stylist Sadia's favourite recipe that
originates from Kerala. For over 2000 years, Kerala
has been visited by ocean-goers, including traders
from Greece, Rome, the eastern Mediterranean,
Arab countries, and Europe. Thus, Kerala cuisine is
a blend of indigenous dishes and foreign dishes
adapted to local tastes.
As with all recipes at Mehek head chef, A. Matlib,
has matched a cooking style, from the many
regional variations that exits, to bring out the
distinct flavour and fragrance of the dish to tantalise
Method
the senses.
For the home cooks and enthusiasts, Sadia has In a shallow dish mix together the marinade
adapted this recipe for ease of preparation, ingredients, add the fish and turn to coat. Set aside
availability of ingredients, and that serves a party of while you make the masala.
four connoisseurs.
Heat the oil in a heavy-based pan over a medium
Originally you would use banana leaves for heat. Add the onion and fry for 10 minutes until
wrapping but here you can substitute for 4 pieces of softened and golden brown, then stir in the tomato,
foil large enough to wrap each fish. If using banana spices and salt and cook for a further 5 minutes. Stir
and remove
leaves, warm over a flame to make them malleable. in the curry leaves and green chillies
o
from the heat. Preheat the oven to 200 C/Gas mark 6.
Brush the smooth side with oil and put aside.
Main ingredients
4 whole Indian Ocean Silver Pomfret, each
weighing about 250-300g
2 tbsp coconut oil or vegetable oil, for frying
Heat the coconut or vegetable oil in a large frying pan
over a high heat and fry the fish for 1-2 minutes on
each side to brown slightly, but not to cook the fish
through.
For the marinade
2 tbsp lemon juice
1 tsp salt
½ tsp turmeric
½ tsp Kashmiri chilli powder
Open out the 4 pieces of foil or banana leaves and
place a spoonful of the masala in the centre of each,
spreading it out a little. Place a fish on top then
spread the remaining masala over each fish. Fold the
foil or banana leaves into parcels and place on a
baking tray. Cook in the oven for 10 minutes.
Unwrap the parcels at the table to serve.
For the masala
50ml coconut oil or vegetable oil
1 small onion, finely sliced
1 small tomato, finely sliced
1 tsp ground black pepper
1 tsp Garam masala
1 tsp Kashmiri chilli powder
½ tsp turmeric
1 tsp salt
Handful of fresh curry leaves
2 green chillies, finely chopped, with seeds
39
Mint Room
Longmead Gospel Hall, Lower Bristol Road, Bath, Somerset, BA2 3EB.Tel: 01225
446656
Awards and accolades received by The
Mint Room :
Winner - Best Indian: Bath Good Food Awards 2012
Winner - Best Newcomer South West: The British
Curry Awards 2012
Winner - Best Restaurant: Bath Life Awards 2013
Winner - 'Best in Britain Awards' (BIBA) 2013
Consistently ranked in the list of Bath's top rated
restaurants - Tripadvisor
Comments & Reviews
Perched on the Lower Bristol Road, the Mint Room is far cry
from the typical high street Indian restaurant.
A cool, airy interior is elevated into a level of sophistication
marked by lots of Oriental golds, chocolate brown hues, booth
seating, foliage and natural stone flooring. The uplifting
design makes for a comforting and relaxing environment.
Courtesy of the Mint Room's highly experienced head chef
Mamrej Khan and his well-honed kitchen team, the
restaurant's modern and plated, pan-Indian cooking really
comes into its own with an A la carte menu, which offers
authentic regional Indian dishes with a modern British twist.
Diners are truly spoilt for choice with a host of notable, wellexecuted dishes, which are eye-catching and deliciously
flavoursome.
Highlights from the starters include Rabbit Varuval (chunks
of rabbit meat tossed with onion, chilli, curry leaves and
ground spices); Grilled Scallops (pan seared scallops
marinated with fennel, star anise and turmeric, topped with
oven roasted mix peppers and served with onion and tomato
relish); and Pujabi Sword Fish (char roasted Caribbean sword
fish steaks flavoured with honey and mustard, served with
smoked beetroot raitha).
The Mint Room's exemplary list of mains includes such
wonderful dishes as Murgh Jugal Bandi (poached breast of
tender chicken stuffed with spinach and home-made cheese
served with cashew nuts, caramelized onion and tomato
sauce); Keralan Duck (a Keralan speciality of oven roasted
seared Barbary duck breast served with mixed bell peppers in
a curry leaf and coconut milk sauce); and Mango Mach (a
traditional Bengali-style preparation of pan fried red mullet,
simmered in coconut milk, five-spice and a sweet and sour
sauce of green mangoes and served with spiced potato
tempered with mustard).
Luthfur Rahman, managing director of the Mint Room and
who has been a successful restaurateur for many years with a
string of popular restaurants across the south-west of
England,
40
“Smart, spacious restaurant with a distinctly modern, glitzy
style. The experienced chef offers an impressive collection
of appealing, well-presented dishes which display original
and contemporary twists. Service is knowledgeable.”
Michelin Guide
"This is an Indian restaurant like no other in Bath and if you
take a look at the photographs on The Mint Room's website
you can see that a great deal of attention is paid to how the
dishes look when they leave the kitchen. In short, each
plateful is a feast to the eyes just as it is for the palate." The
Bath Magazine
"The Mint Room has quickly established itself as one of the
most interesting contemporary Indian restaurants outside
London. High-quality local and free-range ingredients are
transformed into vibrant, modern regional Indian dishes by
a team of experienced chefs, backed up by knowledgeable
front-of-house staff." Square Meal
"...this restaurant is far from your average curry house, the
food here is fresh and innovative and diners are treated to
beautifully presented, Indian dishes with a contemporary
twist." Totalguitobath.com
"The Mint Room is that thing which many of us have been
waiting for, a haute cuisine Indian restaurant. Once inside,
the room and the decor are spacious, modern, elegant and
very pleasing. The waiting staff is plentiful, helpful and
friendly.”
Listomaniabath.com
"The food is fresh and innovative, however traditional
Indian recipes get a modern makeover; presentation is
pretty fancy. Take the signature dishes, a mouthwatering
melee of South India dosas, Bengali-style red mullet and
king prawn balchao, infused with chilli, coconut and Goan
jiggery. There are plenty of grilled options from the tandoor,
too, while the drinks menu is more cocktails than Cobra
beers." Coolplaces.co.uk
From the Mint Room Menu
Laal Maas By Chef Mamrej Khan
Ingredients
Lamb chops 500gms
Mustard oil 100 ml
Cloves 10 nos
Onion sliced 1 cup
Ginger garlic paste 6 tbls
Mathania (kashmiri) Chilli Paste 4 tbls
Salt to taste
Curd 1 ½ cup
Chopped garlic 2 tbl spn
Ghee (clarified butter) 2 tbls
Charcoal 1 small piece
We are a happy and healthy team at the Mint
Room, always striving to improve and maintain
amazing food, wonderful service and a “wow”
Heat mustard oil till it smokes and immediately turn environment. Also, we like to show our passion,
off the heat. Let it cool to medium hot. Turn on the love, creativity and exceptionally high standards
to our clientele and leave them coming back for
heat and add the cloves, once it crackles add the
more
sliced onion. Once it browns add the lamb chops
and cook for 5 mins.
Method
Now add the ginger and garlic paste and cook for
another 5 mins. Add the salt and mathania chilli
paste. Cook uncovered for another 3 mins. Increase
the flame and add whisked yogurt. Keep stirring till
the yogurt comes to a boil. Now simmer and cook
till the lamb is done.
Add a little water or stock if required at any stage.
Separately heat 1 tbls of ghee and add chopped
garlic. Brown it and add as a tempering to the
mutton. Now place a piece of live charcoal in the
cup and place the cup in the curry. Add a tbls of
ghee and immediately cover with a lid and allow the
smoke to infuse with the laal maas for about 3 mins.
Remove the charcoal and heat it once again and
serve hot.
As a delicious accompaniment, serve the Laal Maas
with masala mashed potato.
To make masala mash potato:
Have 2 small to medium pieces of peeled boiled
mashed potato.
Add 1tsp butter, salt to taste,1/2 tsp of crushed red
chilli for a little fiery kick ,1 red onion
chopped,1/4tsp roasted cumin powder and pinch of
chopped fresh coriander leavess .Mix all remaining
ingredients together and serve with the lal mass.
41
Moksh
Stryd Bute, Cardiff, South Glamorgan CF10 5HQ Tel :029 2049 8120
Awards and accolades received by Moksh
Moksh opened in Cardiff Bay in 2007 as the canvas
ahainst which Chef Stephen Gomes could create his
materpieces.
Mumbai-born Chef Stephen Gomes has lived in
Cardiff for the last 12 years, where his signature take
on traditional Indian recipes has gained him a place
among the most respected chefs in the UK.
He is the fourth generation in his family to be a Chef.
Stephen's father was an Executive Chef at the first
five-star hotel in India, his grandfather was a chef on
board a battleship during the Second World War, and
his great grandfather was Head Chef at the Eastern
Shipping Company during the Raj.
Renowned for his pioneering take on traditional
Indian recipes, Stephen is credited as being among
the first chefs to experiment with natural food
science in his dishes. A love of liquid nitrogen alone,
ensures that diners can expect vapours and clouds of
spices.
This signature style has seen Chef Stephen cook for
many dignitaries including former US President
George Bush, a host of Hollywood and Bollywood
stars, and most recently the players of both the Indian
and Sri Lankan cricket teams (including the
legendary Sunil Gavaskar and Navjot Sidhu).
Highly Commended - Indian Restaurant (South
Wales Echo Food and Drink Awards 2014
)Best UK Indian Chef Stephen Gomes (Cobra
Good Curry Guide 2013)
Best Indian Restaurant in Wales (Cobra Good Curry
Guide 2013)
Runner up Best Indian Restaurant in the UK (Cobra
Good Curry Guide 2013)
Recommended in the prestigious Where Chefs Eat
Guide 2013
Highly Commended Indian Restaurant (South
Wales Echo Food and Drink Awards 2013)
Best in Britain Award (BIBA) (Mood Food
Magazine)
A Food Hygiene Rating of 5 (Very Good) from the
Food Standards Agency
Trip Advisor Certificate of Excellence 2013
Trip Advisor Certificate of Excellence 2012
Good Food UK 2011
Top 30 in UK (Best in British Awards 2011)
Best UK Indian Chef Stephen Gomes (Cobra Good
Curry Guide 2011)
Best UK Indian Chef Stephen Gomes (Cobra Good
Curry Guide 2009/10)
Best UK Indian Chef Stephen Gomes (Cobra Good
Curry Guide 2007/08)
Best Indian Restaurant (South Wales Echo Food
and Drink Awards 2010)
International Cuisine Awards 2009
SACC Food Innovation Award 2009
SACC Regional Chef of the Year 2008 and 2009
Committed to nurturing young talent, Chef Stephen
is also a former lecturer at the Asian Oriental School
of Catering in Hackney and has lectured in modern
Indian cuisine. He continues to support young chefs
coming into the industry, and offers them excellent Comments & Reviews
opportunities for training by transferring his culinary
skills.
“Stephen's twist on the norm is testament to his
Stephen Gomes has held the title of 'Best UK Indian professional approach to cooking, and the food is just
Chef' with the prestigious Cobra Good Curry Guide as much about the visual reaction as it is the fantastic
for seven years running. He was also awarded a role
of honour for his culinary excellence; received the taste. A true culinary experience.” Antonia Levay,
International Cuisine Award (2009); and was Buzz Magazine
recently honoured as being one of the best Indian
Chefs in the world for his charity recipe in the Mood “Really original dishes brought to life with deft use of
Food guide.
spices a refreshing change from run of the mill
Indian restaurants. The curry mousse for dessert was
inspired.” Margaret O'Reilly, Media Wales
42
From the Moksh Menu
Hyderabadi Mince Cupcake
Serves 6 (6oz glass ramekins)
As a fun twist for this recipe, I prefer to use goat
mince but lamb mince can be used as an alternative.
Hyderabadi Mince Recipe:
Ingredients :
150g goat or lamb mince
½ an onion (finely chopped)
½ a tomato (chopped)
1 teaspoon ginger garlic paste
½ teaspoon red chilli powder
½ teaspoon cumin powder
2g whole cumin seeds
4 green cardamom
1 tablespoon curd (yogurt)
1 tablespoon oil
Fresh coriander
Salt (as required)
Method:
1. Mix together goat or lamb mince, curd/yoghurt,
salt, and ginger garlic paste and keep aside for at least
20 minutes.
2. Heat oil in a Kadhai. Add the whole cumin seeds
and green cardamom and let them crackle. Add the
chopped onions and sauté until the onions are golden
brown in colour.
3. Add the red chilli powder and cumin powder.
4. Cook for a minute and then add the chopped tomatoes.
5. Add the marinated lamb or goat mince. Cook on a
medium high flame until the mince is cooked.
6. Add a couple of chopped fresh coriander leaves.
The next step is to make the spicy mash…
Spicy Mash Recipe:
Ingredients:
2 medium potatoes (approx. 300g) peeled and quartered
½ cup milk
1 tablespoon butter
½ teaspoon turmeric
Fresh curry leaves
Pinch of chilli flakes
Salt (as required less is better)
Method:
1. Boil potatoes for about 20 minutes, or until you can
pierce through them easily with a fork.
2. Mash the potatoes, adding the milk and salt, and
incorporating well.
3. In a saucepan, melt the butter. Add the curry leaves, stir
well and add the turmeric and chilli flakes. Cook for a
minute stirring well or toasting them up until they are
fragrant. Be careful not to burn them.
4. Add this to the mashed potatoes and mix well.
Note: If you love green chillies or need more heat, add
some finely minced green chilli and crushed black pepper.
43
Beetroot Lime and Rose Foam Recipe:
Ingredients:
1 cup canned beets (in their juice)
1 tablespoon lime juice
½ teaspoon rose water
Additives
1 sachet (2g) Soy Lecithin
Method:
1. Puree the beets in a blender, and strain in a
cheesecloth.
2. In a bowl add the lemon juice, rose water and the
beet juice and stir well. Dissolve the soy lecithin in
the juices with a hand blender to produce a good
quantity of foam.
3. Refrigerate the bowl.
The cupcake can now carefully be assembled...
Take 6 clear small ramekins. Reheat the mince
and then spoon evenly over the ramekins. Spoon
or pipe the spicy mash evenly over the mince,
followed by the foam over the dish. The cupcake
should then be served immediately.
Guests or friends would love this dish as the foam
bursts with different flavours and the change in
the temperature and different layers makes this
dish really fun! It also looks cool too!
It's probably my take on the classic Shepherd's
pie…
Mr Singhs
149 Elderslie St, Glasgow G3 7JR Tel :0141 204 0186
Awards and accolades received by Mr
Singh’s :
Mr Singh's has represented team glasgow in the
Curry Capital of Britain awards on 6 occasions
and been on the winning team 3 times and runner
up the other 3 times.
Lifetime Achievement Award from the Scottish
Curry Awards 2013
Environmental Business Award winner 2010
Team of the Year in 2009/ 10
From the heart of Punjab in Glasgow’s vibrant city
centre, Mister Singh’s India brings you the spices,
flavour and fragrances of authentic Indian cuisine
with a unique Scottish twist.
Dine in the contemporary restaurant, enjoying awardwinning food, friendly service and a welcoming
atmosphere. You’ll soon discover what’s made it
Glasgow’s most famous Indian restaurant and the
curry house of choice for celebrities, sports stars and
their many regulars, who have become part of the Mr
Singh’s family.
For them, bringing you Glasgow’s best curry is Satty Singh receives the Paul Harris Award 2012
personal. The restaurant is run by three generations of
the Singh family and everyone in the team is
committed to giving you a brilliant experience from
the moment you walk through the door. That’s
whether you’re entertaining clients, celebrating with
friends, or enjoying a romantic meal for two.
Whether off to the big match at Ibrox, Parkhead or
Hampden, or the big show at the SECC, Mr Singh’s Comments & Reviews
The restaurant has thrived on its reputation with
can make the big occasion even more special.
outstanding cuisine served up in style with swirl
Mr Singh’s India can provide bespoke corporate of a linen napkin and the flash of a friendly
hospitality packages for up to 90 guests to suit all smile- watch out for the saucy swirl of the Mister
requirements and budgets, and can entertain your singh's own registered tartan kilts which provide
that extra spice thrill. - lastminute.com
guests both before and after the main event.
"East meets West with haggis curries and
Whatever you opt for, the experienced and friendly waiters donning kilts." "Really interesting take
team will go out of their way to make sure the on Indian-Scottish fusion." - Google
With staff clad in kilts and turbans, Mr Singh?s
experience is one to remember.
is an Indian restaurant with a difference. Enjoy a
haggis pakora-making masterclass or relax over
dinner with family in this stylish restaurant. STV
44
From the Mr Singh’s Menu
Haggis or Chicken Pakora
Ingredients : (Haggis)
800 gms Haggis
300 gr Gram Flour
1 tbsp Salt
1 tbsp Red Chilli Powder
1 tbsp Turmeric Powder
1 full tbsp Ginger Garlic Paste
1 tbsp Cumin Seeds
1 tbsp Crushed Dry Coriander
1 tbsp Dry Fenugreek Leaves
1 tbsp Fresh Coriander Chopped
Method :
1 Put gram flour into a big enough bowl, then
add all the spices and mix well. Now add water
and make it into a thick gravy paste (not too
runny)
2 Cut the Haggis into small square pieces and
add them carefully into the gram flour gravy
paste.
3 Heat up oil to 160-180 degrees. Now release
them into heated oil one by one carefully.
4 Start turning them over after approx 1 minute
and keep repeating this process until they are
golden brown andcrispy.
5 Your Haggis Pakora is ready. You can choose
your own readymade sauces to eat with may it
be tomato sauce, chilli sauce, garlic sauce or
Mister Singh’s Pink Pakora sauce.
Ingredients : (Chicken)
1 medium boneless chicken breast
80 gr Gram Flour
1 tbsp tikka paste
1 tbsp Red Chilli Powder
1 tbsp Cumin Seeds
1 full tbsp Ginger Garlic Paste
Salt to taste
Method :
1 Cut the chicken into small strips and marinate the
chicken with salt, ginger garlic paste, red chilli
powder and tikka paste.
2 Heat oil in a fryer and set the temperature between
160 to 180 degrees.
3 Mix gram flour, salt, red chilli powder, ginger,
garlic paste, garam masala powder, tikka paste and
cumin seeds in a bowl and mix all of them together.
4 Add small amount of water in a time to the gram
flour mixture and make a smooth batter make sure
your batter shoul not be too thin or too thick and mix
it properly so that no lumps in your mixture.
5 Dip the chicken into the gram flour batter and deep
fry until they get cooked.
6 Serve hot with Pakora sauce.
Pakora Sauce
Ingredients :
2 cups Yoghurt
Half cup Tomato Sauce
1 tbsp Mint Sauce
1 tbsp Red Chilli Powder
1 tbsp Roasted Cumin
Salt to taste
Method :
Mix all the ingredients together in a bowl, check
seasoning and serve chilled.
45
Café Rickshaw
20 Chapel Ash, Wolverhampton, West Midlands WV3 0TN Tel :01902 425353
Awards and accolades received by Café
Rickshaw :
5 Star Food & Hygiene rating
Represented Wolverhampton in Curry Capital of
Britain 2011/2012/2013
Finalist Asian Curry Awards 2012
Comments & Reviews
Café Rickshaw is a smart, refurbished restaurant,
situated in the heart of Wolverhampton city. The
restaurant opens 7 days a week evening and
lunchtimes during festive season. The restaurant
has 60 covers over two floors and each floor can
seat around 30 diners. First floor utilised as private
d i n i n g
f o r
t h o s e
parties/conferences/meetings/events.
Café Rickshaw is a brilliant recent addition to the
culinary landscape of Wolverhampton. Opened in
February 2008, it has built a reputation for some of
the finest dishes in the Midlands, coupled with
fantastic service and a warmth and friendliness that
you won't find in many other establishments. The
key to this is the small but effective team that run it,
led by its owner Mr Salim Hussain, who gives all
his customers a personal and friendly service.
Having been a restaurateur for more than 15 years,
Salim has all the experience to deliver! Café
Rickshaw can also boast excellent outside catering
for large celebrations, such as weddings,
engagements or special birthdays and
anniversaries at fantastic value for money, with
menus available to suit your needs/requirements.
46
“I had purchased vouchers for this restaurant &
visited with my daughters on a recent Saturday
evening. We were shown to a table in the window &
given menus. We were served courteously &
efficiently with lovely tasty food. We couldn't find
fault with either the food or the staff & will
definitely visit again”. - Trip Advisor
“This isn't a run of the mill curry house, but an
upmarket fusion based Asian Restaurant. However,
it is still very reasonably priced considering the
quality of the cooking. Service is very helpful and
friendly, and the place itself is well laid out (if at
times it feels a bit TOO spacious)”. - Trip Advisor
A warm and friendly welcome awaits you at the
Café Rickshaw Restaurant where you can be
assured that you will receive high quality
Indian/Bangladeshi cuisine prepared by their award
winning chefs. - Taste Card
Great food with modern twist, lovely staff. - Yell
From the Café Rickshaw Menu
Tandoori Chicken Sous Vide
Ingredients :
1 (2 pound/1 kg) chicken, legs and breast
removed, skin scored
For the marinade
5 or 6 tablespoons (75 to 90 ml) natural yogurt
1tablespoon (15 ml) ground panch poran spice
mix
1 teaspoon (5 ml) dried methi leaves
Pinch (about 1/4 teaspoon/1.25 ml) salt
1 teaspoon (5 ml) lemon juice
1 tablespoon (15 ml) Kashmiri massala
2 tablespoons (30 ml) tandoori paste
3 tablespoons (45 ml) tikka paste
1 tablespoon (15 ml) blended garlic and ginger
3 to 4 tablespoons (45 to 60 ml) vegetable oil
1 tablespoon (15 ml) garden mint
2 teaspoons (10 ml) red food coloring (optional)
Massala Chai Crème Brûlée
Serves: 4 Ingredients
2 cups (470 ml) heavy cream
2 Darjeeling tea teabags (or loose tea, in an infuser)
3 Cardamom pods (lightly split)
Method :
2 stick of Cinnamon (2 inch long each approx)
1. In a large bowl, mix all ingredients for
3 Bay leaves
marinade well.
4 egg yolks
2. Blot the chicken pieces well with a paper
4 tablespoon of sugar
towel to remove most of the moisture.
1 teaspoon (5 ml) pure vanilla extract
3. Add the chicken pieces to the marinade
4 tsp (20 ml) granulated or brown sugar (for finishing)
mixture, coating them well all over, so that the Directions
spice mixture will penetrate the chicken.
1. Place the Cardamom pods, Bay leaves & Cinnamon
4. Cover the bowl with cling film (plastic wrap) sticks into a small muslin spice bag
and leave to marinate for minimum of 2 to 3
2. Preheat the SousVide Supreme™ to 183°F.
hours or preferably overnight in the refrigerator. 3. Generously butter the interior of the ramekins and set
5. Fill and preheat the SousVide Supreme to
aside.
134F/57C.
4. Place the cream, egg yolks, vanilla extract and 4
6. Remove the chicken from the marinade and tablespoon of sugar into an electric blender and mix the
put the pieces into a large (gallon/3.8 liter)
ingredients
cooking pouch in a single layer and vacuum
5. Pour the cream mixture, tea bags, Spices Bag into
seal, taking care not to pull the marinade coating gallon size heavy duty Ziploc bags and slowly seal one
up into the suction chamber..
side and squeeze out much air as you can as you seal the
7. Submerge the pouch and cook for 1 and1/2
other side
hours
8. Place the bags into convenient rack and cook at 183°F
for 30 min, agitate/shake the bags half way through to
help cook evenly .
9. Take out the bags from water bath and again shake to
distribute the liquid mixture evenly
10. With a scissors cut a small corner off and pour into
ramekins
11. Place the ramekin in the fridge between 4 8 hours
12. When ready to serve, sprinkle each serving with 1
teaspoon (5 ml) sugar and caramelize with a kitchen
torch or under a pre-heated broiler.
47
Roz Ana
4-8 Kingston Hill Kingston Upon Thames Surrey, KT2 7NH020 8546 6388
Awards and accolades received by Roz Ana :
No 1 in Kingston - Trip Advisor
“It may have smart surroundings, a cocktail bar and
pleasant service but it is the cooking that marks out
this Indian restaurant. Expect vibrant and satisfying
dishes from across India, from monkfish Ambat to
Chennai prawn Biryani”. - Michelin 2014
Mood Food Magazine Best in Britain (BIBA) Award
2011/2013
Roz Ana is a contemporary Indian restaurant
that has introduced a whole new level of Indian
fine dining to Kingston with a wholesome twist,
and the chic décor and gourmet feel-good factor
have made this restaurant a hit with local curry
lovers.
The dining room – awash in a palette of neutral
colours and natural materials – boasts cream
walls, ceiling fans and potted palms, and the
menu at Roz Ana offers a diverse selection of
light and healthy Indian dishes. Split into three
separate areas – the lounge bar, brasserie and
first-floor restaurant – this venue is suitable for
all occasions, and signature dishes include the
Lobster sufiani - lobster tail in a creamy fennel
and Lucknavi sauce served with roasted fennel,
and the pork belly vindaloo.
The menu is the brainchild of Deepinder Singh
Sondhi, once of the famous Chor Bizarre in
London’s Mayfair, one of Britain’s foremost
Indian chefs.
The restaurant also offers a friendly bar with an
exciting list of cocktails and this attention to
quality is carried through to the carefully
selected wine list.
Comments & Reviews
The staff at Roz ana were friendly from the moment we
stepped through the door - they offered us 2 for 1
cocktails (until 7pm) from a very lengthy list. I had the
Lazeez lamb which was incredibly delicious and not
too spicy. Overall a very enjoyable experience - don't
miss out! -CatherineRTR
Great venue, excellent food. Highly recommend it for
all occasions Trip Advisor
I had the monthly special and the starter especially was
amazing. It was nice to go to an Indian restaurant and
not be faced with exactly the same choices as every
other Indian restaurant you have ever gone to. Would
definitely recommend this as an alternative to your
standard Indian experience. - Jonamur
Roz Ana is a contemporary Indian restaurant with a
wholesome twist, and the chic décor and gourmet feelgood factor have made this restaurant a hit with local
curry lovers. - Top Table
The name translates as ‘come back every day’, and Roz
Ana beefs up its plea with a ground-floor cocktail bar
and casual brasserie plus a more refined dining room
upstairs. Sophisticated design touches, neutral colours,
ceiling fans and potted palms create a chic, exotic
mood, and the kitchen offers a deliberately light and
healthy take on the subcontinent’s regional cuisine. Square Meal
48
From the Roz Ana Menu
Darjeeling Tea Creme Brulee
This is one of the popular desserts on our menu.
Its gone through a change since it was first
introduced in the restaurants first menu. We now
serve it with cardamom short bread which
makes a great accompaniment to the crème
brulee just like tea and biscuits go hand in hand.
Ingredients :
Double Cream 500 ml
Darjeeling tea bags No.2
Castor Sugar 80 gms
Egg Ylks 6 number
Brown Sugar 5 tsp
CARDAMOM SHORTBREAD
Method:
Ingredients
1 Pre heat oven to 150C.
2 Bring to boil the double cream with tea bags and
strain.
3 Whisk egg yolks with sugar with an electric
blender until smooth and creamy.
4 Whisk hot cream into the yolk mixture slowly
and strain.
5 Pour into 5-6 oven proof small tea cups or
ramekins about 4/5th full.
6 Boil water in a kettle.
7 Place the tea cups in a roasting tray and pour in
enough hot water from kettle to come halfway up
their sides.
8 Cover with kitchen foil and place on the middle
shelf of the oven for 50 minutes to 1 hour, or until
the custards are just set and wobbles like jelly in
the middle.
9 Remove from the tray and let it cool at the room
temperature. Keep in the fridge for at least couple of
hours to chill.
10 When ready to serve, sprinkle a teaspoon of brown
sugar evenly over the surface of each créme, then
caramelise with a blowtorch.
11 Serve with a couple of cardamom shortbread.
49
Plain Flour 150 gms
Butter 100 gms
Caster Sugar (plus a tea spoon full extra) 40 gms
Small Cardamom Powder half tsp
Method:
1. Heat the oven to 190C.
2. Beat the butter and the sugar together until pale.
3. Stir in the flour and cardamom powder to get
soft dough.
4. Divide dough into 10 equal size portions; roll
each portion into smooth ball by working between
your palms.
5. Gently press each ball and place on a baking
tray lined with greaseproof paper.
6. Sprinkle with a teaspoon of extra caster sugar
and bake in the oven for 20 minutes until pale
Swad
159 South Lane New Malden Surrey KT35ES Tel : 02089490674
Awards and accolades received by
Swad :
4 Star Food & Hygiene Rating
Asian Curry Awards 2013 South East Asian
Newcomer/Takeaway of the Year
Comments & Reviews
Swad Indian, opened on the 20th of November
2012.The take away incorporates all the different
regional dishes from the Indian continent
The word Swad is a "sanskrit" word in the Indian
language, sanskrit is effectively the traditional
language and not modernised .The word can describe
flavour ,taste and fragrance and is only used to describe
something in a positive sense .Hence our name as we
are keeping with tradition but at the same time bringing
different recipes with our use of alternative foods but
keeping to the true essence of a curry .
The menu offers all the usual favourites but it is the
other dishes on offer that set this establishment out from
most others.
You can try Lebu gosht - lamb with a smoky aroma and
wonderful hints of fenugreek ; Zaytun Wala gosht with
pitted olives and coriander and if you are really
adventurous try the Bollywood Blast if you dare made
with the world’s hottest naga chillies.
Chicken dishes include Murgh Rahim, barbecued with
mango and cream and Masoom Roop with a unique
spice blend and hints of tamarind.
50
Without question an unbelievably quality
driven place .Been using them best part of a
year and loved it each time . - Kathleen
Absolutely delicious food. the flavours were
amazing. Very professional service with
modern packaging, small amounts of dips
(unexpected), wet wipes and mint chocolates!!
Delivery time was very fast too. The only
downside was that the lamb was a bit chewy.
Will definitely be ordering again. - Jordan
Efficient service full of flavour,,it was a tasty
meal to remember will recommend swad to
every one the place deserved the award they
won .
Without any exaggeration ,it was superb .....the
chicken was nice and soft in the korma and my
partners lamb dish according to him was
magnificent - Louise
Swad is the absolute pride and joy of New
Malden ! A real credit locally . - Fran
The food was on a par with some of the best I
have ever eaten . - Sean
From the Swad Menu
Masoom Roop
Ingredients
Olive Oil
Fresh Garlic
Fresh Ginger
English Onions
Spring Oinions
Salt to taste
Chilli powder (small amount)
Turmeric
Garam Masala
Curry Powder
Dried Fenugreek
Fresh Lemon Juice
Tamarind
Sugar
Tomatoes
Green Pepper
Coriander
Tomato Paste
Method
Add a small amount of olive oil into the
pan
Dice one clove of garlic and add to the oil
along with a small amount of ginger .
Add half English onion chopped and wait
to roast
Now add spring onions .
Now add spices starting with salt ¼ table
spoon chillie powder with the edge of the
spoon .along with turmeric ¼ spoon curry
powder ½ spoon garam massala edge of
spoon and sprinkle the fenugreek .half
spoon sugar along with a small block of
tamarind paste (one table spoon ) tomato
paste one spoon .
Now let all the spices roast and then add
250 mil water .
Now include one chicken breast cut into
stripes or if for more persons add more
chicken
Leave to cook altogether
After 10 minutes on slow gas add another
300 mil of water along with tomatoes and
coriander green pepper and wait to finish
approx another five minutes on medium
gas .
51
Taj Cuisine
1 Sherwood House, Walderslade Centre, Walderslade Road, Chatham, Kent
ME5 9UD Tel (01634) 686648 / 686636
Awards and accolades received by Taj
Cuisine :
Curry Life
Curry International Chef of the year 2010.
British Fusion Chef of the Year 2008.
Customer Excellencey Award 2007 & 2008.
Based in Walderslade, Kent, Taj Cuisine has an
outstanding selection of Indian and Bangladeshi
dishes, specially prepared by an award winning
chef, for eating within the restaurant or to take
away and enjoy in the comfort of your own
home.
The subtle tastes and flavours of 'Taj Cuisine
Tandoori' are quite varied from many other
restaurants. Amongst the carefully chosen dishes
in the menu you will find an enjoyable explosion
of your taste buds from both regions described
above.
Taj Cuisine, being Chatham's premier
restaurant, ensure a dining experience second to
none for all their customers, ensuring that you
will be served to the very highest of standards by
highly trained staff.
To help you enjoy our tasty Indian cuisine, they
offer both Online Ordering and Online Table
Booking.
If you would prefer to enjoy our food with a
takeaway, please visit their Takeaway Menu.
You can choose the exact time you want to
collect your order from the restaurant.
Chef Abdul is a highly trained experienced and
award winning chef specialising in Indian
cuisine. Chef Abdul has won many awards, and
believes that, the application of Indian spices and
herbs with a variety of their combinations is an
art, achieved through generations of experiment
and studies with cooking and tasting.
Abul beat off stiff competition to land the title of
Medway Curry Chef of the Year 2005. All Asian
restaurants in Medway were invited to enter the
competition at the first round stage. Entrants
were visited by Medway Council environmental
health officials, and the top four chefs who
emerged with the highest standards of hygiene
competed in the final. Eight judges then had the
difficult task ot deciding which chef had
produced the best dish, marking their
appearance, aroma, texture and taste.
52
Chef of the Year
2007 British Curry Award.
Comments & Reviews
We visit the Taj quite a lot as we live nearby. The
food is delicious and the staff can not be faulted
and are always friendly and welcoming. - Trip
Advisor
Came here with the Medway Curry club and have
to say it was a very enjoyable experience. - Trip
Advisor
it is an amzing restaurant great service tasty food
to take away or eat in. A nice air conditioned
restaurant so it will never be too hot. a wide range
of drinks and authentic dishes. - Yell
From the Taj Cuisine’s Menu
Laziz-E-Murgh
Ingredients:
1. Spring chicken (1 pcs)
2. Salt to taste (depend on the portion)
3. Garlic and Ginger Paste ( One tea spoon of
garlic and ginger)
4. Cumin ( One table spoon)
5. Yellow Powder ( half tea spoon)
6. Crash Dry chili ( one spoon)
7.Fresh Lime Juice ( 2 spoon of lime juice)
8. Spring Onion ( one stick of spring onion)
9. Papers (depend on the portion)
10. Chicken Keema ( 50 ml)
11. Coriander ( one hand full)
12. Potato ( one baby potato)
13. Butter ( one table spoon of butter)
14. Rosemary (depend on the portion)
15. Fresh orange ( one cup of fresh orange juice)
16. Olive oil
Method:
Spring chicken marinated with garlic and ginger
with salt. Chicken breast get of clean foil paper to
flat the chicken breast for inserting staffing as
chicken mince meat, salt to taste. Moreover, chop
coriander and spring onion adds and then papers
pinch of salt. After that you need to marination for
keema.
Eventually, you need to marinate the spring chicken
in a bowl with lemon juice, garlic and ginger paste,
cumin, yellow powder, crash chili for chicken
breast.
After you get chicken keema staff inside the chicken
breast to cook in grill or non-stick pan with
vegetable oil or olive oil. At the final stage boiled the
potato with little bit of butter and rosemary, pinch of
salt. then you make the sauce little bit of olive oil in a
pan use the fresh orange juice, make the orange juice
thicker. At this stage you need to serve for delicious
food.
53