By the time we finally made it to Clay’s Kitchen & Bar, the new location for what was previously Clay’s Hyderabadi Kitchen, a lot more people were aware of this absolute gem of a restaurant than ever before, thanks to national coverage in The Guardian, in the form of a review from critic Grace Dent. ... Read more »
There’s nothing better than a stack of flaky, coiled rotis or parathas to enjoy alongside a feast of Indian and Sri Lankan dishes. This coiled roti recipe is from Karan Gokani’s Hoppers The Cookbook and includes handy, step-by-step photos to help you master the process. Read my full review of Hoppers: The Cookbook by Karan Gokani. We ... Read more »
This rich and fragrant lamb shank curry from Karan Gokani’s Hoppers The Cookbook is a popular dish on Hoppers’ restaurant menu. In South India and Sri Lanka it’s commonly made with goat or mutton but Hoppers use good quality British lamb to create a fall-off-the-bone dish. This makes a great centre-piece for a meal for ... Read more »
This fragrant curry powder recipe is from Karan Gokani’s Hoppers The Cookbook, where it features in many of the book’s recipes including the very delicious Sri Lankan Cucumber Curry. Read my full review of Hoppers: The Cookbook by Karan Gokani. This recipe is also known as thuna paha in Sinhalese, which literally translates as 'three ... Read more »
In the UK cucumbers are predominantly eaten raw or pickled. A backbone of British salads, or dainty finger sandwiches, or combined with yoghurt in dishes such as raita, tzatziki and cacik. But they are also fabulous to cook with, as evidenced by this very quick and easy Sri Lankan cucumber curry from Karan Gokani’s Hoppers ... Read more »
In the 7.5 years since it opened, Hoppers – a Sri Lankan and South Indian restaurant in London’s Soho – has garnered a large and loyal customer base, a slew of favourable reviews from press and bloggers alike, and secured a Michelin Bib Gourmand in its first year. Two more branches followed the first, the ... Read more »
All across India you will find regional spice blends (known as masalas). Vers masala hails from Kashmir and is commonly made and stored in small round cakes or tablets. Depending on the recipe (and the volume you are making), you can add either a small piece of Vers masala or a whole cake; usually towards ... Read more »
This delicious chicken curry dish is from Romy Gill’s ‘On The Himalayan Trail’ cookbook. Yoghurt, saffron and a heady mix of spices meld beautifully into the yoghurt gravy, creating a fragrant and warming dish. Instead of a whole chicken, we made this using chicken thighs, which worked really well. Read our full review of On ... Read more »
This Himalayan recipe for a simple paneer in tomato curry is a revelation. Slicing the paneer into thin strips rather than cubes (as is more typical in the Indian cooking I’m familiar with) means more surface area to be fried. It really changes the textural mouthfeel of the paneer! The recipe is from Romy Gill’s ... Read more »
This is a very simple but satisfying dish where the flavour of the mutton is able to sing. It’s from Romy Gill’s ‘On The Himalayan Trail’ cookbook and reflects the simple, wholesome and delicious cooking of the region. The mutton and other meatball ingredients are pounded together into a smooth paste before being shaped into ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]