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Delayed Saffron Summer opening announced
Reigate restaurant showcase for Indian haute cuisine Saffron Summer, a sister restaurant to the award-winning…
Shababs Balti Restaurant Birmingham
Shabas Balti Restaurant in Birmingham’s Balti triangle is opening this weekend and here’s the steps they’ve take to make sure their clients are safe when they visit.
Naunits Gujarati Street Eats
It’s always great when you discover a new source of street food and we were…
Balti Recipe (a real one)
This Balti recipe comes from chef Zaf at Shababs in the Balti Triangle in Birmingham so its as real as a Balti recipe can get.
Ajwain (Carom)
Ajwain, also known as carom, ajowan, omam, omum, ajvain or Bishop’s weed (depending on where…
Sri Lankan Chicken Curry
A tasty and medium spicy tamarind chicken curry recipe originating from Sri Lanka.
So we wanted to try a good tamarind chicken based recipe and a hunt online brought us to this Sri Lankan Tamarind Chicken recipe on the feed feed website from Anjana Devasahayam.
Chicken Madras BIR Style
Our guest chef recipe today is from Shah Malek who is the chef director of…
Support your local Curry Restaurant
As lockdown eases and the date for restaurants re-opening approaches, now is the time for…
BIR Style Chicken Tikka Vindaloo
British Indian Restaurant (BIR) style curries have a large and enthusiastic following across the UK as curry lovers aim to reproduce their favourite restaurant dishes at home.
This is a great style of curry cookery and you can get some great results, but you usually need some preparation before hand to make some of the ingredients such as curry base sauce.
Railway Lamb Curry
Railway lamb curry comes from curries served on the railways in India to First Class passengers, generally British, who liked the idea and taste of curry but couldn’t take the heat.
So this a relatively mild curry that contains potatoes as well as lamb making in not unlike a traditional British lamb stew with an Indian twist.
Goan Fish Curry
This delicious Goan fish curry recipe comes to us courtesy of guest chef Anjula Devi and is taken from her recipe book Spice for Life.
Anjula explains “this is one of the best fish curries which my Dad taught me to cook. It requires raw green mango which most Indian greengrocers sell.”
Zest Quest Asia Summer Challenge
Restaurateurs CyrusTodiwala OBE DL and Pervin Todiwala have announced the launch of the first Zest…
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