Category Archives: tea

Cafe Kaati

Living around the corner from Brick Lane means I’m always getting hassled for decent curry house recommendations. Despite being surrounded by a multitude, there really aren’t many in this area that I would actually rate. Most serve up dishes that

Cafe Kaati

Living around the corner from Brick Lane means I’m always getting hassled for decent curry house recommendations. Despite being surrounded by a multitude, there really aren’t many in this area that I would actually rate. Most serve up dishes that

Waitrose article

Waitrose Kitchen – Tandoori Chicken

I’m super chuffed to report that I’m in this month’s Waitrose Kitchen. They’ve run a rather splendid piece about food and nostalgia, which includes the story behind my not-so-secret family recipe for tandoori chicken. It’s also on the waitrose website

Waitrose article

Waitrose Kitchen – Tandoori Chicken

I’m super chuffed to report that I’m in this month’s Waitrose Kitchen. They’ve run a rather splendid piece about food and nostalgia, which includes the story behind my not-so-secret family recipe for tandoori chicken. It’s also on the waitrose website

Ottolenghi Turkey and Sweetcorn Meatballs with Roasted Pepper Sauce

Regularly stocking up on cookbooks can get a bit pricey, so I’ve started borrowing them from my local library, which harbours a superb selection.  I get a vicarious thrill out of lugging them home and leafing through, before post it

Ottolenghi Turkey and Sweetcorn Meatballs with Roasted Pepper Sauce

Regularly stocking up on cookbooks can get a bit pricey, so I’ve started borrowing them from my local library, which harbours a superb selection.  I get a vicarious thrill out of lugging them home and leafing through, before post it

Curried Cauliflower Cheese

Sometimes nothing hits the spot like a bit of rich, meaty prose. Except perhaps bastardised cauliflower cheese, that is. In her fascinating food memoir “The Settler’s Cookbook” Yasmin Alibhai-Brown traces the long trajectory of East African Indians from her forebears

Curried Cauliflower Cheese

Sometimes nothing hits the spot like a bit of rich, meaty prose. Except perhaps bastardised cauliflower cheese, that is. In her fascinating food memoir “The Settler’s Cookbook” Yasmin Alibhai-Brown traces the long trajectory of East African Indians from her forebears

Slow cooked lamb curry with kitchuri

Nothing says welcome home to me as much as the heady perfume of a languidly cooked lamb curry, one that’s been muttering and grumbling away on the back burner for several hours. The scent immediately reminds me of eyeballing Mr

Slow cooked lamb curry with kitchuri

Nothing says welcome home to me as much as the heady perfume of a languidly cooked lamb curry, one that’s been muttering and grumbling away on the back burner for several hours. The scent immediately reminds me of eyeballing Mr

Crisp Bitter Melon and Stir-Fried Bengali Greens

Crisp Bitter Melon Bitter Melon, or Karella as it’s called in Bengali is a violently bitter vegetable. To temper this and extract those mouth-puckering enzymes a good long salting is required. Once broken down into paper thin crescents, fried up

Crisp Bitter Melon and Stir-Fried Bengali Greens

Crisp Bitter Melon Bitter Melon, or Karella as it’s called in Bengali is a violently bitter vegetable. To temper this and extract those mouth-puckering enzymes a good long salting is required. Once broken down into paper thin crescents, fried up

Coconut Prawn Curry/Chingri Malai Tarkari

In his fascinating book “An Edible History Of Humanity” Tom Standage identifies the origins of the Black Death in the lucrative fourteenth century spice trade. He deftly recaptures the way in which Jani Beg, the khan of the Golden Horde

Coconut Prawn Curry/Chingri Malai Tarkari

In his fascinating book “An Edible History Of Humanity” Tom Standage identifies the origins of the Black Death in the lucrative fourteenth century spice trade. He deftly recaptures the way in which Jani Beg, the khan of the Golden Horde

An Autumn Feast/Smoked Aubergine Dhal

I’ve been ordered out of bed on a Saturday morning to conjure up a Bengali feast for a posse of aunts, uncles, cousins and their adorable yet eternally hyperactive progeny. I usually relish these big messy get togethers; the preparation

An Autumn Feast/Smoked Aubergine Dhal

I’ve been ordered out of bed on a Saturday morning to conjure up a Bengali feast for a posse of aunts, uncles, cousins and their adorable yet eternally hyperactive progeny. I usually relish these big messy get togethers; the preparation

Hix Soho

A mobile of Fray Bentos pies gently twirls in the white high-ceilinged room as David Hasslehoff tucks into his hanger steak with baked bone marrow. A fluorescent finger part-designed by Sue Webster points the way to “Mark’s Bar” downstairs where

Hix Soho

A mobile of Fray Bentos pies gently twirls in the white high-ceilinged room as David Hasslehoff tucks into his hanger steak with baked bone marrow. A fluorescent finger part-designed by Sue Webster points the way to “Mark’s Bar” downstairs where

Roast Grouse, Giblet Gravy, Bread Sauce and Game Chips

About a month ago a very lovely friend presented me with a couple of grouse from Allen’s of Mayfair.  I was excited, having never eaten the stuff before. I tend to associate grouse with the very posh and faintly eccentric.

Roast Grouse, Giblet Gravy, Bread Sauce and Game Chips

About a month ago a very lovely friend presented me with a couple of grouse from Allen’s of Mayfair.  I was excited, having never eaten the stuff before. I tend to associate grouse with the very posh and faintly eccentric.

Kora Kora Keski or crunchy, devilled “mini-whitebait” with a coronation raita

With one eye on the bag of slowly defrosting keski, the distant ringing thrums down the handset, like some sort of Vodaphonic heartbeat. I tilt my head unnaturally to crick it twixt ear and chin. “Hello?” her voice is small

Kora Kora Keski or crunchy, devilled “mini-whitebait” with a coronation raita

With one eye on the bag of slowly defrosting keski, the distant ringing thrums down the handset, like some sort of Vodaphonic heartbeat. I tilt my head unnaturally to crick it twixt ear and chin. “Hello?” her voice is small

Salt-grilled mackerel with horseradish crème fraîche, mango salsa and samphire rice salad

It’s Thursday afternoon and I’m skulking around Borough Market in my lunch break wondering what to make for supper. At the same time, I’m trying very very hard not to look at anything. This is every bit as torturous as

Salt-grilled mackerel with horseradish crème fraîche, mango salsa and samphire rice salad

It’s Thursday afternoon and I’m skulking around Borough Market in my lunch break wondering what to make for supper. At the same time, I’m trying very very hard not to look at anything. This is every bit as torturous as

Crab Linguine

My constant mewling about being skint seems to be paying off. The other day Abel and Cole sent me a box of freebies to sample in return for a review. It was only a small box mind you, but it

Crab Linguine

My constant mewling about being skint seems to be paying off. The other day Abel and Cole sent me a box of freebies to sample in return for a review. It was only a small box mind you, but it

Casa Brindisa

7-9 Exhibition Road London SW7 2HQ 020 7590 0008 On Monday night I made a rare trip to West London for a Dine with Dos Hermanos hosted dinner at Casa Brindisa. I very nearly decided against going as it was

Casa Brindisa

7-9 Exhibition Road London SW7 2HQ 020 7590 0008 On Monday night I made a rare trip to West London for a Dine with Dos Hermanos hosted dinner at Casa Brindisa. I very nearly decided against going as it was

Old School Parathas

I’ve searched high and low but cannot find a recipe for parathas anywhere.  Before you start bombarding me with links to the contrary please note – I am fully aware that the net is saturated with recipes for what are

Old School Parathas

I’ve searched high and low but cannot find a recipe for parathas anywhere.  Before you start bombarding me with links to the contrary please note – I am fully aware that the net is saturated with recipes for what are

My Gran’s Chicken Curry

There are hundreds of recipes for chicken curry. This is the stuff I was brought up on. Think aromatic delicately spiced meat, chunks of tender, melt-in-the-mouth potato in a thin and deeply savoury gravy. The complex layers of flavour are

My Gran’s Chicken Curry

There are hundreds of recipes for chicken curry. This is the stuff I was brought up on. Think aromatic delicately spiced meat, chunks of tender, melt-in-the-mouth potato in a thin and deeply savoury gravy. The complex layers of flavour are

Smoked Green Tea Salt and Pepper Tofu

Like a lot of people I seem to spend an awful lot of my time at work counting down the days until pay day. However, it’s not hi-top trainers or Christopher Kane handbags that are preying on my mind. Nor

Smoked Green Tea Salt and Pepper Tofu

Like a lot of people I seem to spend an awful lot of my time at work counting down the days until pay day. However, it’s not hi-top trainers or Christopher Kane handbags that are preying on my mind. Nor

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

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

/ 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

/ 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

Pan-Fried Ilish (Hilsa) Steaks

                  We Bengalis love our fish and Ilish is the national fish of Bangladesh. Unfortunately it only inhabits tropical waters so you have to buy it frozen in the UK. Taj Stores

Pan-Fried Ilish (Hilsa) Steaks

                  We Bengalis love our fish and Ilish is the national fish of Bangladesh. Unfortunately it only inhabits tropical waters so you have to buy it frozen in the UK. Taj Stores