Posted 02 May 2007 - 02:34 PM
Alphonso Mangoes are here!!!
Posted 30 July 2007 - 06:04 PM
"The name, Tiffin, was inspired by the lunch courier networks of Bombay, in which barefoot deliverymen called dabbawallas bring multichambered metal boxes of freshly home-cooked meals to office workers each day. And the heart of Narula's operation was dedicated to creating a changing, daily selection of three complete box meals inspired by homey specialties rarely seen on typical restaurant menus."
Posted 03 August 2007 - 04:46 AM
London is currently hosting the India Now Festival – it's on right through the summer and ends in September – and it celebrates the 60th anniversary of Indian independence with a great selection of Indian art, music, fashion, film, food and theatre. So I thought it might be a good time to hook up with Atul Kochhar, from the Mayfair restaurant Benares, to cook some spicy Indian summer snacks. When I was cooking alongside Atul on the Great British Menu, he showed me how a little bit of British influence in the hands of a brilliant Indian chef can really work. He's a great guy who is really highly rated by his staff at Benares and his customers alike.
Coorgi mince puffs (from Karnataka province )
Deep fried prawns coated with vermicelli (Jhinga Til Tinka)
Crab salad with coconut and curry leaves (Salada de caranguejos)
Kumquat chutney (Chote Santrae ki)
Crispy fried John Dory with cucumber salad, crushed peas and grilled tomato chutney
Chickpea, mango and coconut salad (sundal)
Edited by Episure, 03 August 2007 - 04:47 AM.
Posted 14 September 2007 - 08:47 AM
Most of the food is first-rate, in fact. Tikki, three silken potato pancakes the size of biscuits, are served with yogurt and a bowl of perfectly cooked, fresh chickpeas so fine they might have deserved top billing (and at $5.95, the dish is surprisingly substantial). Biryani is often tossed off as not much more than a tricked-out pilaf, but even the vegetarian version at My Karma was incredibly rich in flavors: cinnamon, cardamom, fresh coriander, mint and chili, along with whiffs of saffron, a dash of jaggery and raisins, and perhaps rose water. (The basmati rice, both plain and flavored, is routinely excellent.)