Students from Colchester Institute, University College Birmingham and North Hertfordshire College triumph.# Students from three colleges were named winners of the first Zest Quest Asia Summer Challenge, the first completely on-line spinoff of Zest Quest Asia, the culinary competition founded by Indian restaurateurs Cyrus and Pervin Todiwala to raise the profile…
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The Truckle Cheese Co. asked us to review three of their chutneys and give our verdict so after receiving their samples, we sat down in the office to give them…
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If you have £10 and are looking for a great meal and are fortunate enough to live within striking distance of Bury Market, head over to Naunit’s and pick up one of their £10 meals. They also do a £20 deal for a larger family. We tried one this weekend…
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To call dal bhat (pronounced ‘dal-bat’) Nepal’s national dish is an understatement; many Nepalis eat it with every meal. On a recent trip there, I ate it twice a day, every day for six weeks.
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Every now and then, actually in almost all the recipes I like the look of, there is an ingredient listed that I have never heard of. From Fairy’s Wings to Dragon Tongue there always seems to be one of them and as my spice cupboard expands, I only ever seem to use them once.
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Cyrus and Pervin Todiwala have announced that their flagship Indian restaurant, Café Spice Namaste, will be extending the concept of HM Government’s Eat Out to Help Out scheme throughout its entire operating week, up to the end of August. Café Spice Namaste already takes part in the month-long scheme on…
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I don’t know about you but up until recently I had never really heard of the Balti Triangle. I stumbled across the term when researching Balti Bowl suppliers having seen them being discussed online by “The Curry Guy”.
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A refreshing drink on a hot day often seems to revolve around beer (for me anyway) so I decided to do a bit of research into alternatives that are non-alcoholic and suitable for everyone. Here’s the ones I liked the sound of, some will be familiar and others maybe not.
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When creating their recipes, different chefs often use a wide variety of measurements for the ingredients required. These range from tablespoons and teaspoons to cups and ounces and many more. When it comes to putting the recipes into practice at home, making sense of the differences can be frustrating, especially…
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There are plenty of recipe books available today but it’s always great to receive a new one, so when my son got me a copy of Fresh India by Meera Sodha, it was top marks to him. This is a brilliant vegetarian recipe book and although I am not a…
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This recipe uses a whole fresh mango so gives enough for 4 people at least. Peel the mango, remove the stone, chop off the mango flesh and cut into small cubes. Add to a mixing bowl and add the chopped red chilli, white wine vinegar, chopped ginger, curry powder, nigella…
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The team at Cider is Wine are on a mission to change our perception of cider and curry not being a good match and have put together this piece for Curry Culture on the subject. “Of course there’s no such thing as ‘curry’” This will come as a shock to…
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