Professional Documents
Culture Documents
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.
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.
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 re-
sale without the prior permission in writing of the editor.
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.
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
invited to have an input. Cyrus Todiwala OBE
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).
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 Stephen Gomes
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 Mehernosh Mody
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.
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) Comments & Reviews
owner Emdad Rahman and his brothers and ''Babur takes a thoroughly creative approach to cuisine
team have offered a beacon of quality and as well as décor” - (2 Rosettes)
innovation on the outskirts of London, with The AA Restaurant Guide 2014
exciting a la carte menus and fascinating food “Innovative, exciting and as good as any Michelin starred
festivals dedicated to the many regions of India. Indian 'in town' but at half the price “ - Foodepedia
The A la Carte menu provides a taste of “Food - Exceptional, Service - Very good, Ambience - Very
traditional regional cooking as well as good” - Harden’s
contemporary cooking as it is today in India. “Good looks and innovative cooking make this
The menu at Babur has been evolving since it passionately run and long-established Indian restaurant
opened, so it's a work in progress. stand out.” - Michelin 2013
"Taking Indian food to new heights, this Dulwich
All of the A la Carte main courses are matched
destination presents amazing gourmet cuisine with
to wines, so that you can fully enjoy the best of
exciting flavour combinations and seasonal specials” -
both together.
Zagat Guide 2013
Whenever possible, they have matched both a Babur is not just any old Indian restaurant - it is unique,
red and a white wine to each dish and have exciting and fresh.... Fluid Eating
always included one recommendation for a “Creative surroundings and creative cooking” - Good
matched wine available by the glass. Food Guide 2013
The Menu 'People don't come here and ask for curry house dishes -
Starters such as Clove Smoked Lamb Chops, instead.... they enjoy the wonderful offerings of the highly
Tamarind-glazed quail breast or Griddled talented chef and his team “ - The Independent
scallops with ginger, garlic, crushed spice butter “The best dining in South East London” Sunday Times
and mains such as Laverstoke Park buffalo lal Top 200 Restaurants
maas or Assamese duck steamed in banana
leaf, leave you spoilt for choice. "Worth the journey from anywhere”
Add to this a superb cocktail list and exciting Zagat Best Indian Restaurant 2013
wines from expert Peter McCrombie and it is
easy to see why Babur is such a success.
6
From the Babur Menu
Steamed spice crusted Shoulder of Lamb with rotis
or beetroot khichdi
10-12 portions
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.
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
Comments & Reviews
1994, the Bengal Clipper commissioned top artist
"Elachi Murgh, a chicken dish created by the chef to
Christopher Corr and Brian Grimwood to create a
explore the powerful flavour of cardamom, is a must."
series of paintings for the restaurant. Be it artistry
Fay Maschler, Evening Standard
in the kitchen, or a feast for our eyes, the Bengal
Clipper aimed to establish itself as an Indian
"Beautifully crafted food. Elachi Murgh is such a
restaurant like no other
superb curry, it's almost worth visiting for this alone."
Guy Diamond, Time Out
The superb menu is created by Head Chef
Mohammad Asrar and his team. Chef Asrar has
"Xacuti Chicken was superb."
worked at the Taj Palace Hotel in Delhi and the
Lindsey Bareham, Sunday Express.
Crown Plaza Hotel in Jerusalem. Enjoy the
exceptional chicken dish Murgh Sagrana, Hass
"Elegant in atmosphere- Excellent attentive service and
Jalfrezi or perhaps the tasty Saag Methi Gosht and
knowledge of cuisine- Mouth-watering flavors of the
don’t forget the decadent Dal Makhani as a side
country-Delightfully presented - a delicious pleasure
order.
indeed!"
Sanjay Michael, londoneating.co.uk
The 150 cover restaurant on the banks of the
Thames is highly regarded by most food critics
"...a smart location set the scene for this (surprisingly)
and even highly ranked by Michelin. The decor is
authentic and interesting South Bank Indian - a
modern and in line with its "Clipper" theme with a
comfortable and spacious place, which is emerging as
large bar area and even a piano to provide that
an ever more reliable destination."
relaxed mood.
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
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
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
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.
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
Sunday Buffet - Special Occasions - Groups parcels and steam for about 30 min.
11
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 Punjabi-
based 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, high-
flavour, 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
12
From the Brilliant Menu
Achari Tikka (serves 4-5)
This is a delightful relatively new addition to the
Recipe: 'Brilliant' menu and now a very popular
800g boneless chicken (boneless thigh meat) diced tandoori starter. The word Achar in Hindi
120g Greek yoghurt means pickle and thus Achari means pickled. In
1 teaspoon mustard seeds the olden days, it is said that Achari Curry was
1 teaspoon onion seeds made from the spices left over after the pickle
1 teaspoon cumin seeds had been consumed. Nowadays however it is
1 teaspoon fennel seeds made from scratch using whole spices commonly
1 teaspoon coriander seeds used for pickle making. This is a Punjabi recipe
½ teaspoon fenugreek seeds of chicken pieces marinated in pickled spices
1 teaspoon turmeric and roasted in the oven. Although this is a dry
2 teaspoons dried fenugreek leaves (crushed) dish without a sauce, the chicken pieces
20ml white vinegar themselves can be added to a sauce if desired.
100 ml mustard oil The main ingredient in the recipe is mustard oil
2 heaped tablespoons fresh ginger/garlic paste which works well when infused with all the
4/5 fresh green fnger chillies (made into a paste) spices and then mixed with the curd. This recipe
1 ½ teaspoons red chilli powder was taught to me by Chef Sunil and it was Sunil
1 ½ teaspoons salt or to taste who brought the creative dish to Brilliant's
menu. The thigh meat makes it even more juicy
For the garnish (optional) and succulent and its one of those dishes that you
½ lemon want to keep eating without stopping. -
30g mixed pepper juliennes Chef Dipna Anand
Method
1. Put the mustard oil in a bowl, together with the
The Anands - father Chairman Gulu, daughter Chef Dipna, son
dry spices (mustard seeds, onion seeds, cumin
Manager Shankar with ‘naan apprentice’ Gordon Ramsay. seeds, fennel seeds, coriander seeds and fenugreek
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 :
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’
More than a restaurant, a culinary institution, Café Spice Springboard Excellence Awards 2013 Highly
Namaste is Cyrus and Pervin Todiwala's celebrated landmark Commended, Cooperate Responsibility Category
Indian restaurant, a short stroll from the Tower of London. Asian Business Awards 2013 Winner, Independent
The restaurant has been at the pinnacle of the industry since Restaurant Category
Footprint Forum Awards 2013 Stakeholder Engagement
opening in 1995 Category, Runners up
Cafe Spice Namaste's elaborate and extensive a'la carte menu Craft Guild of Chefs Chairman's special Award 2013
Eat Out Awards, 2013 Corporate Social Responsibility
incorporates the best of Indian cuisine with specialities and
and Environment, Finalists
influences from all over Asia, often with a European twist. Michelin BIB Gourmand 2013 15th consecutive year
Our recipes also draw from Cyrus and Pervin's rich Parsee RSPCA's Highly Commended Good Business Award
heritage. Independent Restaurant Category, 2012
Craft Guild of Chefs' Special Award, 2012
Constant innovation is their hallmark, and they continue to Footprint Forum Award for Commitment to the
lead in reinventing the rich tastes and experiences of India and Environment, 2011
the Sub-Continent for our discriminating customers. A visit to London Chamber of Commerce & Industry Leadership in
Sustainability Award, 2011
the colourful, comfortable premises, which includes a vibrant
Sustainable Food Award, Corporation of London
outdoor Ginger Garden (for private parties only of 15 people Sustainable Cities Awards 2011
or more) will be a lesson in what true Indian dining is about.. Mood Food Restaurant of the Year 2009
Highly Commended Sustainable Food Sustainable Cities
Cyrus was awarded an MBE by HM The Queen for services to Awards 2009
education & training and an OBE for his contribution to the Finalist Cateys Green Award, 2008
hospitality industry. He is a Deputy Lieutenant of Greater Finalist Sustainability Cities Awards for Environmental
London. In 2012, he cooked the very first luncheon for HM Improvement in SMEs 2008
British Curry Awards Personality of the Year 2007
The Queen's Diamond Jubilee Tour, featuring his now famous
Arena Accolade, 2006
'Country Captain'. Green Mark Award, 2006
Inr 2013, Cyrus Todiwala teamed up with Scottish Chef Tony Springboard Special Award, 2006
Cateys Education and Training Award, 2005
Singh in a new prime time series on BBC2, 'The Incredible Investors in People Champion Organisation, 2005
Spice Men'. In 2014 Cyrus and Pervin opened Assado in Springboard Special Award, 2005
London to feature Goan and Portuguese cuisine to add to their Edge Employers Award, 2005
other successful brands, Mr Todiwala's Kitchen at Hilton Green Apple Award for Environmental Best Practice,
Heathrow and Park Royal Cafe. 2005
BIBA Restaurant Personality of the Year, 2004/5
Comments & Reviews Tio Pepe ITV London Restaurant Awards Outstanding
Contribution to London Restaurants, 2004
Cyrus Todiwala “continues to weave his magic” at this BIBA Best Indian restaurant in the UK, 2004
“quirky” City-fringe veteran… Harden's Guide BIBA Best Front of House, 2003
A terrific restaurant' - The New York Times BIBA Top 30 2007-2013
Finalist- Time Out Indian Restaurant of the Year, 1995/6
”Offers a real tour of the Indian palate' Zagat
Still a winner after all these years' - Harden's Restaurant
Guide Sustainable Food Award' - 2011 Corporation of London
Ticks all boxes of an Indian restaurant but has more to Sustainable City Awards
offer' - Eastern Eye Traditional cooking done brilliantly'. This was our first
'…some of the classiest curries in the City' - London visit and boy, did we enjoy it. The food was well presented
Evening Standard and beautifully spiced. The waiting staff were helpful and
London's finest Indian food' - Frommers London knowledgeable.' - TripAdvisor Diner Review, December
A chef of genius' - Harpers & Queen 2013
14
From the Café Spice Namaste Menu A samosa is simply a pastry filled with a variety of
fillings, shaped into a triangle and deep-fried.
Turkey Samosas Samosas vary across the length & breath of the sub-
continent and it is not uncommon that people from the
INGREDIENTS FOR 45 SMALL SIZED SAMOSAS North particularly the Punjab will easily dislike the
samosas from the south and will even go on to say that
TURKEY LEG MINCE 1Kg those are not samosas. Besides the rivalry every
SUNFLOWER OR RAPESEED OIL 3Tbsp community has differences in their styles, fillings,
GREEN CHILLI 8-12 Finger chillies finely chopped pastry etc. as well as a difference between the Muslim
CUMIN SEEDS One heaped Tsp styles and the Hindu styles. However a certain Memon
GINGER/ GARLIC PASTE 100Gms (puree 50gm of each gentlemen Mr Ebrahim used to vend his on Bombay's
together or crush finely in a mortar) famous Juhu Beach every evening with a helper
ONIONS 4-5 Small Chopped finely carrying a huge basket of hot- chilli hot samosas. They
TURMERIC POWDER 1 Level Tsp were so hot with the extra minced chillies that they
CHILLI POWDER 2 Tsp literally made you jump. He was seen and heard
CURRY POWDER 1 Heaped tbsp shouting “Jumping Chicken-Chicken is Jumping” and
GARAM MASALA POWDER 2Tsp people would throng and hundreds of samosas would
GREEN PEAS 250Gms Blanched and drained vanish in minutes. Job done he would retire and the
POTATOES 2 Medium sized boiled, peeled and diced Sugar-cane juice man who he stood next to, would be
FRESH MINT 50-60 leaves shredded finely thumping with business with people dousing their
FRESH CORIANDER 2Tbls Chopped mouths. I was told that he also owned the Juice stall!
SALT First one heaped teaspoon & then as you desire Ours of course is milder and made with Turkey Leg
FOR THE FILLING Mince but you can turn it all the way up if you like.
SPRING ROLL PASTRY(Singaporean or Malaysian is best) Since samosas need to be had amongst friends and
Use one Pack of the 6”X6” small sheets family this recipe will allow you to impress a few
PLAIN WHITE FLOUR 2 Tablespoons for sealing the pastry THE SAMOSA FOR BEGINNERS
Purchase the ready made pastry approximately 6”
IF MAKING LAMB or CHICKEN SAMOSA ONLY square and, open the pack
CHANGE IS THE MINCE. You can also use beef, venison, You must keep a damp cloth ready to cover the pastry
Lean pork or game. as you work on the individual samosas
Take a quarter plate and by placing it on top of the
METHOD FOR COOKING MINCE; pastry cut the pastry as a whole pack into a round disc
First of all get everything ready and keep it all separately in small to with a sharp thin tipped knife
medium bowls or plates whatever you like well before starting. DO not The trimmings can be cut into small pieces, deep-fried
however keep the pastry open, it dries too quickly. and either eaten as they are mixed in a salad
Blend the powders in 200ml of water, beat well with a spoon, cover and Cut the disc into half, keep one pile on top of the other.
set aside Peel the pastry taking two sheets at a time. One sheet is
Take a wok or a casserole and add the oil. Heat it until you see a haze on too thin for this and will not make a good samosa.
top and add the chopped green chillies. (Do not peer too close to the pan Cover with the damp cloth whilst you get your cold
at this stage as the vapours will send you into a fit of cough and sneezes). mince ready and a tablespoon.
Add cumin seeds. In a few seconds as soon as cumin changes colour, You will also need a sealant. Make a thick paste of the
add the ginger and garlic either crushed finely or pureed and sauté well plain flour with a little water until you have the
As soon as garlic changes colour slightly add the chopped onions and thickness of porridge.
sauté until soft and pale. Remember that the chillies ginger and garlic Now taking one edge of the half round pastry fold it
will stick to the bottom so scrape well with your spatula. over the to the centre and applying some paste stick
When onions are soft add the masala paste and add a bit more water to the the edge forming a one third triangle
bowl to release any stuck to the bowl to the pan. Cook for a few minutes Then folding the other edge over make it into a cone
until you see the water evaporate and the aroma is rich and not raw making sure the lower tip is fully sealed and does not
smelling. display a hole.
Add approximately 250ml of water, reduce the heat or turn off and add Open the cone, make a ring with your thumb and
the mince in. blend well until it is smooth and fully mixed with no lumps. forefinger and slip the cone into it, making sire the
Return to the cooker or increase the heat but stir well for a few minutes sealed edge in the centre is facing you
until the mince all breaks up and cook until the mince dries completely Fill the cone until approximately 3/4th of an inch from
Add the peas and diced potato, chopped mint and coriander and remove the top and gently press the filling down towards the
from heat. pointed end
Rather than to over cook and make the mince leathery, it is best to pour Then folding one edge in over the filling apply the
the cooked mince into a strainer over a bowl just to drain away any fat paste and fold the other edge over.
released or liquid left in. Rub your fingers over it a few times until you are sure
Cool and use for filling the samosas the samosa is well sealed.
When all the samosas are complete fry in hot oil and
enjoy with fresh green chutney.
15
Calcutta Brasserie
7 St Pauls Court High Street Stony Stratford MK11 1LJ Tel: 01908 566577
Awards and accolades received by
Calcutta Brasserie :
16
From the Calcutta Brasserie Menu
Lobster Xec Xec
Ingredients:
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
FSA Grand Final Winner of the National Curry Chef of
Multi award winning Chef Director Chad the Year 2003
Rahman, who has made his long established International Indian Chef of the Year 2003 Edinburgh
Mumtaj the most popular Indian restaurant in St AA Rosette Academy's Hall of Fame 2011
Albans, has now given this Romanesque historic
town something else to talk about, an upmarket, British Culinary Chef of The Year 2011
fine dining restaurant named Chez Mumtaj. Alaskan Seafood Challenge Finalist 2012 (CGOC)
Already a firm hit with locals, Chez Mumtaj Best In Britain Award (BIBA) Top Ten(2013) by Mood
provides unashamed luxurious dining, which Food Magazine
brings together a unique style of haute cuisine The Independent Newspaper (November 2010-2011)
showcasing contemporary flavours from India, Voted Top Ten Best Asian Restaurant in Britain
France, Thailand, China and Malaysia, all
enveloped in fresh seasonal ingredients Hardens U.K. Restaurant Guide 2009-2013
The Saffron Lounge and Champagne Bar greets Awarded 2AA Rosette For Culinary Excellence 2008-
diners at the entrance. A rich and seductive affair,
with an Asian Tapas Bar Food Menu and classic
2014
cocktails, the lounge offers space for 40 covers, Listed in the TOP 100 (2008-Present) 'Cobra Good
with solid Brazilian mahogany panelling, lush Curry Guide'
leather banquette seating and in-built booths.
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.
Highest rating for Asian food category by online
The main dining area, with 110 covers, offers a Toptable Diner Reviews for the past 3 years.
warm, inviting and gentleman's club-like Comments & Reviews
ambience, with specially commissioned This glamorous French-Asian fusion establishment on the
carpeting, comfortable bespoke furnishings with London Road in St Albans is a cosmopolitan restaurant
cream leather chairs and crisp white tablecloths,
all adding to the elevated splendour of the
with a nod to Josephine Baker inspired glamour and 1920s
restaurant. Shanghai style. Top Table
At Chez Mumtaj, they are innovative,
progressive, and passionate with their cuisine One of the best restaurants i know of which combine the
and service. They also offer a luxurious dining tastes of asian food with the sophistication of modern
experience which is unforgettable, both with european quality food. - Trip Advisor
cooking and the ambience. It's an experience
well-worth savouring.” 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 Method
1tsp Wasabi Paste
Wilted Leaf Spinach Chicken Mousse
½ tsp Kashmiri Chilli Powder Place diced chicken in food processor with garlic paste,
½ tsp Cumin/cumin Seed salt , pepper, ½ tsp kashimiri chilli powder, ½ tsp cumin,
½ tsp Garam Masala ½ tsp garam masala, 1 tsp. truffle, oil, pinch of nutmeg,
200gr Lamb Caul Fat 1 egg white and 250ml double cream and blend to a fine
Gold Leaf paste.
300g Woodland Mushroom Lamb Cutlet
Chopped Garlic Lightly season with salt and pepper
Sliced Shallots Wasabi Mash
Boil potatoes in salted water until cooked strain water
Olive Oil and place in saucepan. Add butter, milk, double cream,
Truffle Oil wasabi paste and season to taste. Mash and whisk until
Thyme & Bay Leaves fine paste develops, set aside and keep warm.
100ml Madeira Wine Fondue of Wild Mushroom
1000ml Port Wine 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 2-
3 minutes
5. Remove from heat add soaked thyme and 2-3
bay leaves to pan and place in pre-heated oven at Gas
Chad Rahman is one of the UKs most innovative and Mark 4 and cook for 10-12 minutes
dynamic curry chefs today Plating
1. Place one serving spoon of the wasabi mash
Chef Owner of Chez Mumtaj in St Albans. Won National puree on a plate
Curry Chef title in 2002 & 2003 and International Chef 2. Place 1 tbsp of Fondue Mushrooms on the
of the Year. In 2008 he opened Chez Mumtaj to offer up Wasabi Mash.
market Modern French-Asian Dining 3. Top with two lamb cutlets criss-crossed
He worked in a variety of highly prestigious hospitality 4. Garnish with gold leaf and sprig of rosemary
outlets ranging from hotels to restaurants such as the 5 Star and red chilli
Hyatt Regency Hotel and Four Seasons Hotel, Houston,
Texas and The Hilton Hotel Group.
19
Chilli Pickle
17 Jubilee St, Brighton BN1 1GE Tel :01273 900383
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 :
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 1 cup Basmati rice, washed and soaked for 30mins
2g fenugreek seeds 2g mustard seeds
10g crushed garlic 2 curry leaves, chopped
10g crushed ginger 20g onion, finely chopped
1 good quality large chopped tomato 5g ginger chopped
2-3 curry leaves 5g green chilli chopped
5g turmeric powder 3g white Urad daal
10g of Kashmiri chilli powder 30g shrimps
15g green mango, sliced 2-3 tbsp oil
300 ml coconut milk 3 cups water
3 tbsp coconut oil
Salt to taste 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
24
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 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.
25
Coriander
282 Uxbridge Road, Pinner, Middlesex HA5 4HS Tel :020 8428 9781
Opened in 2012, this popular Indian eaterie has Awards and accolades received by
already been named Harrow Times Readers' Coriander :
Restaurant of the Year 2013 and has been
nominated for both The British Curry Awards and Best South Asian Restaurant London
the Asian Curry Awards. Suburbs - Asian Curry Awards 2013
The restaurant has also done its bit for the
community having raised more than £8,000 for Harrow Times Readers Restaurant of the
local charities and causes. Year 2013
Coriander is the latest in a series of family run
restaurants that include Curry Mahal in South Comments & Reviews
Harrow.
This is a beautiful restuarant for Hatch End a
This newest jewel in the crown combines sleek taste experience but spicy though! Living in a
contemporary decor with decorative surfaces to predominantly Indian area I'm spoilt for choice
create a refined and relaxing atmosphere that but the food here is lovely for Bangladesh
appeals both to couples looking for an intimate cuisine! The prawn puri to start nice large
meal and to family groups. generous tasty portion! But it's the main the
The idea of Coriander is to make your dining lamb bhuna I had this time but it melts in your
experience as warm and welcoming as possible, mouth!.. Trip Advisor2014
as though you were having a meal in the lounge
with the family who have been creating delicious Situated in a thoroughfare with so many
dishes for curry lovers since 1958. restaurants, Coriander stands out from the
Signature dishes include Shank Xacuti - featuring crowd. It's specialities are unusual and
lamb slow-cooked with freshly ground spices and adventurous. The decor is modern and
herbs to produce a rich and aromatic flavour and attractive and the service was exemplary,
Reshmi chicken chargrilled chicken fillets ending with complimentary liquors. Trip
cooked with peppers, onions and fairly hot spices. Advisor 2014
For special occasions and parties there are also
menus available to suit any taste or budget.
26
From the Coriander Menu
Lamb Shank Xacuti
Ingredients:
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
Since those early days, the Durbar’s menu has GOLD AWARD FOR OUTSTANDING
evolved from simple curries and rice to its ACHIEVEMENT AND CONTRIBUTION TO
present day menu of sophisticated dishes from THE PURSUIT OF EXCELLENT FOOD AND
all over the Indian sub-continent under Shamim, SERVICE 2001
the Executive Head Chef. Highly recommended Quality Food On Line
is the Goan speciality Lamb Xacuti, or the
fabulous Duck Tikka Ceylone. An incredibly STANDARD OF EXCELLENCE 2003
diverse range of regional cuisine is represented. Winner – The Good Curry Guide
Food as varied as the climate and scenery of Comments & Reviews
India, from the snowy Himalayas to the coconut
palms of the tropical south. “A Rogon Josh to die for” - Pete Postlethwaite
The Durbar today is a place to be seen in, as well “Good meal, lovely night” - Sienna Millar & Jude
as a place to sample culinary delights. The Law
fashionistas of Notting Hill, stars of stage and
screen, musicians and politicians all beat a path “A fabulous evening” - Joanna Lumley
to the door of the Durbar, and the unique
ambience to be found therein. “Mr Syed is a true culinary amabassador” - The
Times
28
From the Durbar Menu
Mughli Badami Chicken
Ingredients
Sauce
3 tbs Rapeseeds oil
½ Whit Onion Mughli Badami Chicken one of the tasty Indian
Salt to taste dish in the world, one can taste the delicate blend
Soak a Pinch of saffron in cup of milk of spice. Cooked to a perfect al dente so that it is still
firm yet soft when one bite into it. The sauce is a perfect
Nutrition blend of spices that marry so well one feel an explosion
Cooked Brest of Chicken per 100g Calories 293 of flavours in one's mouth also one doesn't have to
Fat 18g feel guilty because the Mughli Badami Chicken is
Saturated Fat 4g
one of the healthiest dish compare to others.
Cholesterol 44mg
Method
Sodium 457mg
Carbohydrates 18g Fleet each breast piece into two, to make thin fleet.
Dietary Fibre 1g Mix the above ingredient to make thick paste.
Protein 16g Place a teaspoon of paste on the chicken, then roll
Iron 6% it, and then use a cocktail stick to punch through
Rapeseeds oil the roll to hold it together. Leave the rest of the
Rapeseeds oil per 1 tsp (4g) paste to make the sauce.
Calories 40 Steam cook the chicken in an already boil water,
Fat 5g for 10 minute. Take out the cocktail sticks.
No Saturated Fat Heat up the oil on the pan then place onion and salt
No Trans Fat then wait for the onion to turn brown. Add the rest
No Cholesterol 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.
29
Eastern Eye
8A Quiet St, Bath, Somerset BA1 2JS Tel :01225 422323
Awards and accolades received by Eastern
Eye :
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 1 table spoons of ginger paste
mixed together. You can put the spices straight in with 1 table spoons of garlic paste
the chicken.
4 pieces of cardamom pods
1 table spoon of ginger paste
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,
½ tea spoon of coriander powder mixing together as you fry.
1 tea spoon of tandoori paste - Add roughly half a cup of water and keep
2 tab spoons of lemon juice. stirring until the onions cook in to a
- Leave it to marinade for 2 to 3 hours. caramelised paste or base.
- Then put the newly marinated chicken in an oven - Finally add in all the chicken along with 1-
proof tray laden with tin foil. 2 chopped tomato's and chopped fresh
coriander.
- Cook it in the oven for 30-40 minutes (depending on
the size of the pieces) at 200 degrees. - Cook for roughly another 10 minutes.
- The chicken should be lightly cooked only, as it will - Garnish with diced spring onions if
be double cooked in the next stage. 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 Comments & Reviews
now has three restaurants; Ilkley, Greengates
and Sowerby Bridge and pride themselves in Kiplings is one of our favourite places for eating out,
providing real authentic Indian and Asian has been for many years. Nothing is too much trouble.
dishes but served with a modern twist. - Trip Advisor
Run by Mohammed Rafique - Raf to his many My favourite restaurant in the whole world!!
friends - the original site at Greengates became A great selection of Indian food, all perfectly cooked,
famous for providing that special element that plenty of choice and some unusal dishes to boot. -
made diners feel they were guests in someone’s Qype
home and soon became the venue choice for
whole families. Kiplings is by far the best indian restaurant in
Kiplings has represented Bradford in the Curry Bradford and beyond. The food is fantastic and the
Capital of Britain competition and Raf’s service by Raf and the team is superb. - Sugarvine
enthusiasm has been one of the factors in their
success. "I am delighted that Kiplings has been Highly
The food is lovingly prepared using only the Commended in the Tiffin Cup. It's a great restaurant -
finest ingredients under the guidance of Chef David Ward MP
Tariq Mahmood and is well presented with
herbs and spices that excite the senses.
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
For pan fry veg. A wok or frying pan can be used place
curry connoisseurs as you are in control of mouth-
the olive oil in wok. Then on low heat at rest of veg
watering flavours.
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
2 tablespoons single cream 1 teaspoon crushed ginger& garlic
1 tablespoon tomatoe purée
1 tablespoon olive oil
3 tablespoons fresh garden peas
1 tablespoon perkin sauce 3 tablespoons chorva
1 tablespoon ground black 2 tablespoons single cream
2 tablespoons olive oil
1 tablespoon of natural honey 1/2 cup water
1/4 teaspoon of red crushed chillies 1 teaspoon saffron sauce
1 teaspoon whole cumin seeds
1 teaspoon of grounded garam masala 1/2 teaspoon garam masala
a pinch of salt & pepper pinch of salt and pinch chopped fresh coriander leaves
Creating mutter sauce
Mix all marinate spices and sauces together Then Add the oil into a small cooking pan with ginger &
place the king prawns & fillet in marinate leave for 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 :
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
Since opening its doors in the uniquely 1998 Taj Good Curry Guide
elegant surroundings of a former Edwardian 1998 Cobra Good Curry Guide Best Indian in UK
ballroom in Marble Arch in 1996, La Porte 1998 AA 2 Rosette Award
Des Indes has established itself as London's 1998 Real Curry Restaurant Guide BIBA Top 30
finest destination for Indian cuisine with a 1999 AA 1 Rosette Award
distinctly French difference. And to mark 1999 Real Curry Restaurant Guide BIBA Top 30
th
their 18 brilliant year in London (and 2000 Cobra Curryholics Top 100
Brussels), they are spreading the joy of their 2000/1 AA 2 Rosette Award
richly diverse culinary experience to the 2001 Real Curry Restaurant Guide BIBA Top 30
discerning diners of Dubai. 2002 Real Curry Restaurant Guide BIBA Health &
It is this philosophy which has inspired Hygiene
Mehernosh and his wife Sherin throughout 2001 London West Curry Capital of Britain winner
their 18 years at London's La Porte Des Indes, 2002/3 Cobra Good Curry Guide Top 100
achieving an impressive haul of awards and 2002/4 AA 1 Rosette Award
accolades for their unique French-Creole 2003/4 Square Meal Guide Best Traditional
cuisine, while constantly evolving to become Restaurant
a much-loved institution on London's highly 2004 Real Curry Restaurant Guide BIBA Best
competitive restaurant scene.” Group & Top 30
2004 Sherin Alexander BIBA Best Front of House
High-end, sophisticated food such as that
2005/6 Square Meal Guide Best Regional Indian
produced by master of spices Mehernosh and
2005/7 Real Curry Restaurant Guide BIBA Top 30
his team deserves a suitably opulent setting
2005/6 British Curry Awards Top 30
and to enter La Porte's enchanting space is to
2008 British Curry Awards London Central Winner
feel as if you're a guest at a Maharaja's palace,
2008 Cobra Good Curry Guide Outstanding
complete with exotic blooms, authentic
Restaurant W1
Indian antiques and artefacts, a white marble
2009/13 Mood Food Magazine BIBA Top 30
staircase and a cascading 40ft Moghul-
2012 Mehernosh Mody Ethnic Chef of the Year
inspired water feature.
34
From the La Porte des Indes Menu
Patra Ni Machi (Parsee steamed fish)
Ingredients :
SERVES 4
Preparation :
35
Mango Lounge
9 Datchet Rd, Windsor, West Berkshire SL4 1QB Tel :01753 855576
Awards and accolades received by
Mango Lounge :
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
The Mango Lounge is a fine dining Indian Placed in the top 30 Indian Restaurants in the U.K
restaurant with a difference. Presented in a out of 9,000 In June 2011.
contemporary setting, and situated in the heart of Winner of Mood Food BIBA Award 2010-2013
Windsor, the restaurant overlooks the Castle. Winner of The Best Traditional Dish Award-
National Curry Week Competition 2010
The menu reflects the rich tapestry of the sub- Winner of The Best Signature Dish Award –
continent with a wide range of culinary influences National Curry Week Competition 2009
drawn from the heights of Maharajas’ palaces to the Winner of The Best Traditional Dish Award –
humble street stalls, home of some of the best National Curry Week Competition 2009
Indian food. Winner of Express Restaurant of The Year 2009
36
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:
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):
38
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
the senses. Method
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
leaves, warm over a flame to make them malleable. in the curry leaves and green chillies o
and remove
Brush the smooth side with oil and put aside. from the heat. Preheat the oven to 200 C/Gas mark 6.
Main ingredients Heat the coconut or vegetable oil in a large frying pan
4 whole Indian Ocean Silver Pomfret, each over a high heat and fry the fish for 1-2 minutes on
weighing about 250-300g each side to brown slightly, but not to cook the fish
2 tbsp coconut oil or vegetable oil, for frying through.
For the marinade Open out the 4 pieces of foil or banana leaves and
2 tbsp lemon juice place a spoonful of the masala in the centre of each,
1 tsp salt spreading it out a little. Place a fish on top then
½ tsp turmeric spread the remaining masala over each fish. Fold the
½ tsp Kashmiri chilli powder foil or banana leaves into parcels and place on a
baking tray. Cook in the oven for 10 minutes.
For the masala Unwrap the parcels at the table to serve.
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
40
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
Method 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
heat and add the cloves, once it crackles add the to our clientele and leave them coming back for
sliced onion. Once it browns add the lamb chops more
and cook for 5 mins.
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.
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Moksh
Stryd Bute, Cardiff, South Glamorgan CF10 5HQ Tel :029 2049 8120
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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.
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 Beetroot Lime and Rose Foam Recipe:
and green cardamom and let them crackle. Add the
chopped onions and sauté until the onions are golden Ingredients:
brown in colour. 1 cup canned beets (in their juice)
3. Add the red chilli powder and cumin powder. 1 tablespoon lime juice
4. Cook for a minute and then add the chopped tomatoes. ½ teaspoon rose water
5. Add the marinated lamb or goat mince. Cook on a Additives
medium high flame until the mince is cooked. 1 sachet (2g) Soy Lecithin
6. Add a couple of chopped fresh coriander leaves. Method:
The next step is to make the spicy mash… 1. Puree the beets in a blender, and strain in a
cheesecloth.
Spicy Mash Recipe: 2. In a bowl add the lemon juice, rose water and the
Ingredients: beet juice and stir well. Dissolve the soy lecithin in
2 medium potatoes (approx. 300g) peeled and quartered the juices with a hand blender to produce a good
½ cup milk quantity of foam.
1 tablespoon butter 3. Refrigerate the bowl.
½ teaspoon turmeric
Fresh curry leaves The cupcake can now carefully be assembled...
Pinch of chilli flakes Take 6 clear small ramekins. Reheat the mince
Salt (as required less is better) and then spoon evenly over the ramekins. Spoon
Method: or pipe the spicy mash evenly over the mince,
1. Boil potatoes for about 20 minutes, or until you can followed by the foam over the dish. The cupcake
pierce through them easily with a fork. should then be served immediately.
2. Mash the potatoes, adding the milk and salt, and
incorporating well.
3. In a saucepan, melt the butter. Add the curry leaves, stir
Guests or friends would love this dish as the foam
well and add the turmeric and chilli flakes. Cook for a bursts with different flavours and the change in
minute stirring well or toasting them up until they are the temperature and different layers makes this
fragrant. Be careful not to burn them. dish really fun! It also looks cool too!
4. Add this to the mashed potatoes and mix well.
Note: If you love green chillies or need more heat, add It's probably my take on the classic Shepherd's
some finely minced green chilli and crushed black pepper. pie…
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Mr Singhs
149 Elderslie St, Glasgow G3 7JR Tel :0141 204 0186
Awards and accolades received by Mr
Singh’s :
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.
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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 Ingredients : (Chicken)
and make it into a thick gravy paste (not too 1 medium boneless chicken breast
runny) 80 gr Gram Flour
2 Cut the Haggis into small square pieces and 1 tbsp tikka paste
add them carefully into the gram flour gravy 1 tbsp Red Chilli Powder
paste. 1 tbsp Cumin Seeds
3 Heat up oil to 160-180 degrees. Now release 1 full tbsp Ginger Garlic Paste
them into heated oil one by one carefully. Salt to taste
4 Start turning them over after approx 1 minute
and keep repeating this process until they are Method :
golden brown andcrispy. 1 Cut the chicken into small strips and marinate the
5 Your Haggis Pakora is ready. You can choose chicken with salt, ginger garlic paste, red chilli
your own readymade sauces to eat with may it powder and tikka paste.
be tomato sauce, chilli sauce, garlic sauce or 2 Heat oil in a fryer and set the temperature between
Mister Singh’s Pink Pakora sauce. 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.
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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
46
From the Café Rickshaw Menu
Tandoori Chicken Sous Vide
Ingredients :
1 (2 pound/1 kg) chicken, legs and breast
removed, skin scored
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
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 :
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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
50
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
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 Chef of the Year
dishes, specially prepared by an award winning 2007 British Curry Award.
chef, for eating within the restaurant or to take
away and enjoy in the comfort of your own Comments & Reviews
home.
The subtle tastes and flavours of 'Taj Cuisine We visit the Taj quite a lot as we live nearby. The
Tandoori' are quite varied from many other food is delicious and the staff can not be faulted
restaurants. Amongst the carefully chosen dishes and are always friendly and welcoming. - Trip
in the menu you will find an enjoyable explosion Advisor
of your taste buds from both regions described Came here with the Medway Curry club and have
above. to say it was a very enjoyable experience. - Trip
Taj Cuisine, being Chatham's premier Advisor
restaurant, ensure a dining experience second to it is an amzing restaurant great service tasty food
none for all their customers, ensuring that you to take away or eat in. A nice air conditioned
will be served to the very highest of standards by restaurant so it will never be too hot. a wide range
highly trained staff. of drinks and authentic dishes. - Yell
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
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.
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