Monthly Archives: May 2009

DSC04618

Ottolenghi

287 Upper Street London N1 2TZ I’ve been meaning to visit Ottolenghi’s for such a long time – there’s been many a time that I’ve admired those pretty rose-hued meringue stacks and luscious looking salads; the red and white exterior

DSC04618

Ottolenghi

287 Upper Street London N1 2TZ I’ve been meaning to visit Ottolenghi’s for such a long time – there’s been many a time that I’ve admired those pretty rose-hued meringue stacks and luscious looking salads; the red and white exterior

DSC04554

Swine Flu Snacks

While of course, I am fully aware that eating pork won’t give you swine flu, as a (bad) Muslim I have always felt a little bit guilty about eating our porcine friends. It’s such a shame that some of our

DSC04554

Swine Flu Snacks

While of course, I am fully aware that eating pork won’t give you swine flu, as a (bad) Muslim I have always felt a little bit guilty about eating our porcine friends. It’s such a shame that some of our

DSC04507

Green Tea Noodle Pot

I came home feeling ravenous and more than a little dehydrated after a strenuous session at Bikram yoga. Bikram basically involves working out in sauna-like conditions for an hour and a half. I always go and I always wonder what

DSC04507

Green Tea Noodle Pot

I came home feeling ravenous and more than a little dehydrated after a strenuous session at Bikram yoga. Bikram basically involves working out in sauna-like conditions for an hour and a half. I always go and I always wonder what

dsc04515
/ meat, tea

Bengali “Moussaka”

I make absolutely no claim to the Hellenic qualities of this in any way whatsoever. Far from it. “Baigun bortha” is a classic Bengali mash-up of flame-roasted aubergine-flesh, coriander, lemon, garlic, mustard oil, cumin, chilli and salt. As a major

dsc04515
/ meat, tea

Bengali “Moussaka”

I make absolutely no claim to the Hellenic qualities of this in any way whatsoever. Far from it. “Baigun bortha” is a classic Bengali mash-up of flame-roasted aubergine-flesh, coriander, lemon, garlic, mustard oil, cumin, chilli and salt. As a major

dsc04477

Duck Egg and Saffron Aioli

I was sitting at the back of the 205 bus the other day when I came up with the idea of making my own aioli  using duck eggs instead of hen’s eggs for a richer result, perhaps with some saffron

dsc04477

Duck Egg and Saffron Aioli

I was sitting at the back of the 205 bus the other day when I came up with the idea of making my own aioli  using duck eggs instead of hen’s eggs for a richer result, perhaps with some saffron