This recipe that was posted by Amy Spiro from http://www.thejewishweek.com will teach you how to fry a curry. Well, not really but that's basically it. Enjoy!
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I love the classic potato latke. It might be one of my favorite foods of all time. And as the old saying goes – if it ain’t broke, don’t fix it. So I prefer to think of this as a completely different dish, a way to try out new flavors and combinations – after you’ve already had your fil of the traditional potato pancake.
This recipe starts with the sweet potato – the softer, more orange, sweeter variety of the classic spud. Things get even more interesting with the spices – curry, a traditional Indian spice, is a great pair to the sweet vegetable.
It goes without saying, but frying things isn’t really the healthiest way to eat. If you want to skimp on the oil in this recipe, they won’t be as crispy and delicious. But your heart will thank you.
Happy Chanukah!
Curried Sweet Potato Latkes - Makes about 15 medium latkes
1 pound sweet potatoes (about 1 large or 2 medium potatoes)
1/2 cup flour
2 teaspoons sugar
1 teaspoon brown sugar
1 teaspoon baking powder
2 teaspoons curry powder
1 teaspoon salt
sprinkle black pepper
2 eggs
1/3 cup milk or soy milk
Canola oil
Peel the potatoes. On the coarse side of a box grater or in the food processor grate the potatoes. In a separate bowl, mix together the flour, sugars, baking powder, curry, salt and pepper. Add in the eggs, and beat to combine. Stir in the milk until well mixed.
Add in the grated sweet potatoes, and mix until the batter is moistened.
Heat 1/8 to ¼-inch of oil in a heavy-bottomed saucepan over medium heat.
When the oil is hot, place heaping tablespoons of the batter in the pan, press down slightly to form the patty shape. Fry until crispy, 2 to 3 minutes, then flip and fry the other side. Remove from the pan and place on a paper-towel lined plate to drain.
If you’re looking for a sweeter Chanukah treat, check out Baking and Mistaking for some doughnut adventures.
Curry Hotline; Bristol's best delivery service
Sunday, December 5, 2010
Thursday, December 2, 2010
Lunch cart Thai red curry noodle
A perfect curry recipe for Thai foodlovers. It's a mixture of different Asian cuisine. I will try this. You should try it! If it weren't for Randy Shore from communities.canada.com, I would have been still thinking about trying a new recipe.
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There are times when I don't mind spending hours on dinner, in fact most days. I quite like it if I have time. But most days I don't have time.
Curry is what I do when prep time is at a premium. In this case one onion and three Roma or San Marzano tomatoes diced up in about three minutes forms the base of a curry sauce for beef. A few minutes to saute and brown and you can walk away lett a slow simmer do the work for you.
If you aren't going to get too fussy about making super authentic Indian food, then the basics are pretty simple. I save my authentic Indian cooking for the weekend when I really do have hours to fuss over it.
Today I made a simple beef curry from the trim I saved from cutting a whole beef tenderloin into roasts and steaks. If you add beef pieces to this basic recipe, you are home free.
I also had a few chicken thighs, which I made into a sort of lunch cart red curry noodle that I saw a fair bit in Thailand. I use shahe fen (also known as ho fen or medium flat rice stick depending on what country they are coming from), a thick type of noodle that really slurps well.
Lunch cart red curry noodle
200 grams flat rice stick noodle
6 cups boiling water
oil for frying
4 chicken thighs
2 tablespoons red curry paste
1 tablespoon grated ginger
1 334 ml can of coconut milk
1 red chili
1/4 cup thinly sliced onion and bell pepper
salt
cilantro leaves for garnish
lime wedge
Method: Place the rice stick in a large bowl and pour boiling water in to cover. Drain after five minutes (less if you use a finer noodle). Brown the chicken thighs in a flat-bottom saucepan on medium heat. Remove the chicken and stir the curry paste in until fragrant, add the ginger, the coconut milk and the chili. Bring to a simmer and add the chicken back in, Cook until the bones remove easily. Salt sauce to taste. Add a few slices of onion and bell pepper and slide the noodles in. Serve when the noodles are hot and fully cooked. Top with cilantro and a squirt of lime juice.
I have pledged to eat something that I grew myself every day for a year. This is day 61. Read how I've been doing : Green Man 365 - A year of eating locally. Today's recipes employed potatoes, cilantro, kale and a red chili.
If you are still eating from the garden, use the comments box. Let me know what's for dinner.
Curry Hotline; Bristol's best delivery service
_________________________________________________________________________
There are times when I don't mind spending hours on dinner, in fact most days. I quite like it if I have time. But most days I don't have time.
Curry is what I do when prep time is at a premium. In this case one onion and three Roma or San Marzano tomatoes diced up in about three minutes forms the base of a curry sauce for beef. A few minutes to saute and brown and you can walk away lett a slow simmer do the work for you.
If you aren't going to get too fussy about making super authentic Indian food, then the basics are pretty simple. I save my authentic Indian cooking for the weekend when I really do have hours to fuss over it.
Today I made a simple beef curry from the trim I saved from cutting a whole beef tenderloin into roasts and steaks. If you add beef pieces to this basic recipe, you are home free.
I also had a few chicken thighs, which I made into a sort of lunch cart red curry noodle that I saw a fair bit in Thailand. I use shahe fen (also known as ho fen or medium flat rice stick depending on what country they are coming from), a thick type of noodle that really slurps well.
Lunch cart red curry noodle
200 grams flat rice stick noodle
6 cups boiling water
oil for frying
4 chicken thighs
2 tablespoons red curry paste
1 tablespoon grated ginger
1 334 ml can of coconut milk
1 red chili
1/4 cup thinly sliced onion and bell pepper
salt
cilantro leaves for garnish
lime wedge
Method: Place the rice stick in a large bowl and pour boiling water in to cover. Drain after five minutes (less if you use a finer noodle). Brown the chicken thighs in a flat-bottom saucepan on medium heat. Remove the chicken and stir the curry paste in until fragrant, add the ginger, the coconut milk and the chili. Bring to a simmer and add the chicken back in, Cook until the bones remove easily. Salt sauce to taste. Add a few slices of onion and bell pepper and slide the noodles in. Serve when the noodles are hot and fully cooked. Top with cilantro and a squirt of lime juice.
I have pledged to eat something that I grew myself every day for a year. This is day 61. Read how I've been doing : Green Man 365 - A year of eating locally. Today's recipes employed potatoes, cilantro, kale and a red chili.
If you are still eating from the garden, use the comments box. Let me know what's for dinner.
Curry Hotline; Bristol's best delivery service
Wednesday, December 1, 2010
Swedish chef wins UK curry prize
And the winner is... (Wanna find out who? then read this!) Thanks Peter Vinthagen Simpson from thelocal.se for letting us curry fans now through this beautiful article.
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Mohammed Razaul Karim, the head chef and owner of the prize-winning Indian Garden in Stockholm, has gained international recognition for the quality of his curries.
Scania accused of Iraq oil-for-food bribes (1 Nov 10)
Swedish town makes art of the potato (26 Oct 10)
Cinnamon Bun Day: Just another manic bun day (4 Oct 10)
Karim heads to London on Tuesday to receive his Curry Life Award of Excellence Prize, the Dagens Nyheter (DN) daily reported.
Bangladesh-born Karim moved to Sweden from London in the mid-1990s after having learned his trade at his cousin's restaurant and he makes regular visits to the UK to keep abreast of what's new on the curry front, the newspaper reported.
It seems that the feeling is mutual, at least when it concerns Indian Garden's spicy fare, with one customer who was in London at the time, putting in a dinner order at his favourite Stockholm eatery.
”It was a British customer who lives in Stockholm, but was in the UK at the time. He had a friend who he asked to come by and pick up some food for him, when he was on his way to London," Hassan Mian at Indian Garden told The Local on Tuesday.
Indian Garden is located in the Södermalm area of central Stockholm and it is not the first time that its cuisine has been recognised. DN awarded the restaurant a Golden Dragon for the best restaurant in Stockholm, in 2004.
"It was like winning the Nobel Prize. The day after, there was a long queue outside on the street. Since then, it has been fully booked every day," Karim told DN.
The award gave Karim both an appetite and the possibility for expansion and a sister restaurant has been open closer to Medborgarplatsen. Furthermore, there are plans to open a New Indian Garden - a fine dining concept with around 200 places.
But the restaurant where he made his name is not for sale, Karim told the newspaper.
"I will never move. I am 'born' in these premises," he told DN.
Curry Hotline; Bristol's best delivery service
____________________________
Mohammed Razaul Karim, the head chef and owner of the prize-winning Indian Garden in Stockholm, has gained international recognition for the quality of his curries.
Scania accused of Iraq oil-for-food bribes (1 Nov 10)
Swedish town makes art of the potato (26 Oct 10)
Cinnamon Bun Day: Just another manic bun day (4 Oct 10)
Karim heads to London on Tuesday to receive his Curry Life Award of Excellence Prize, the Dagens Nyheter (DN) daily reported.
Bangladesh-born Karim moved to Sweden from London in the mid-1990s after having learned his trade at his cousin's restaurant and he makes regular visits to the UK to keep abreast of what's new on the curry front, the newspaper reported.
It seems that the feeling is mutual, at least when it concerns Indian Garden's spicy fare, with one customer who was in London at the time, putting in a dinner order at his favourite Stockholm eatery.
”It was a British customer who lives in Stockholm, but was in the UK at the time. He had a friend who he asked to come by and pick up some food for him, when he was on his way to London," Hassan Mian at Indian Garden told The Local on Tuesday.
Indian Garden is located in the Södermalm area of central Stockholm and it is not the first time that its cuisine has been recognised. DN awarded the restaurant a Golden Dragon for the best restaurant in Stockholm, in 2004.
"It was like winning the Nobel Prize. The day after, there was a long queue outside on the street. Since then, it has been fully booked every day," Karim told DN.
The award gave Karim both an appetite and the possibility for expansion and a sister restaurant has been open closer to Medborgarplatsen. Furthermore, there are plans to open a New Indian Garden - a fine dining concept with around 200 places.
But the restaurant where he made his name is not for sale, Karim told the newspaper.
"I will never move. I am 'born' in these premises," he told DN.
Curry Hotline; Bristol's best delivery service
Tuesday, November 30, 2010
Science will ensure food is safe to eat
Since Curries have been hitting international restaurant charts, a lot of people most especially scientists want to make sure that all the things Curries underwent are all safe to the consumers. Read the reasons below as what the writer Flora Drury from worcesternews.co.uk.
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SCIENTISTS in Worcestershire may be a little fed up of their favourite Indian takeaway in a few months’ time.
Worcestershire County Council’s scientific services unit is spending three months with curry samples to make sure curries across the country are the best they can be.
The unit, one of only nine across the country, is investigating the artificial colourings put in popular dishes such as massalas and kormas, which are believed to be linked to hyperactivity in children.
The scientists are also looking at things such as how much salt is in the curry and whether there are products such as nuts in dishes which claim to be nut-free.
They are also confirming whether meat is sold as advertised.
The investigation started last week, which was also National Curry Week.
Scientific services laboratory manager Paul Hancock said: “Foods have to meet certain standards before they are deemed safe for human consumption and rules to make sure all foods meet certain criteria are in place for a reason.
“It’s really important that when people go out to eat – be it for an Indian, Chinese or simply a bag of fish and chips – they can be confident what they are buying is sold as advertised and, amongst other things, does not have excessive colourings or salt.”
While unintentional mistakes can be quickly rectified by advising businesses to simply tweak their recipes, extreme cases of businesses failing to ad-here to acceptable food safety standards can lead to prosecution through the courts.
Since the laboratory moved to its new premises in Wainwright Road, Warndon, Worcester, last year, its work has led to six successful prosecutions being brought under the Food Safety Act.
Worcestershire County Council scientific services carries out work for a diverse range of clients throughout the Midlands and beyond, from Sussex to Nottinghamshire.
The service is divided into three main areas of work including food safety, consumer safety and occupational hygiene.
Thousands of samples ranging from foodstuffs, toys and electrical goods are tested at the laboratory each year.
Curry Hotline; Bristol's best delivery service
________________
SCIENTISTS in Worcestershire may be a little fed up of their favourite Indian takeaway in a few months’ time.
Worcestershire County Council’s scientific services unit is spending three months with curry samples to make sure curries across the country are the best they can be.
The unit, one of only nine across the country, is investigating the artificial colourings put in popular dishes such as massalas and kormas, which are believed to be linked to hyperactivity in children.
The scientists are also looking at things such as how much salt is in the curry and whether there are products such as nuts in dishes which claim to be nut-free.
They are also confirming whether meat is sold as advertised.
The investigation started last week, which was also National Curry Week.
Scientific services laboratory manager Paul Hancock said: “Foods have to meet certain standards before they are deemed safe for human consumption and rules to make sure all foods meet certain criteria are in place for a reason.
“It’s really important that when people go out to eat – be it for an Indian, Chinese or simply a bag of fish and chips – they can be confident what they are buying is sold as advertised and, amongst other things, does not have excessive colourings or salt.”
While unintentional mistakes can be quickly rectified by advising businesses to simply tweak their recipes, extreme cases of businesses failing to ad-here to acceptable food safety standards can lead to prosecution through the courts.
Since the laboratory moved to its new premises in Wainwright Road, Warndon, Worcester, last year, its work has led to six successful prosecutions being brought under the Food Safety Act.
Worcestershire County Council scientific services carries out work for a diverse range of clients throughout the Midlands and beyond, from Sussex to Nottinghamshire.
The service is divided into three main areas of work including food safety, consumer safety and occupational hygiene.
Thousands of samples ranging from foodstuffs, toys and electrical goods are tested at the laboratory each year.
Curry Hotline; Bristol's best delivery service
Monday, November 29, 2010
Indian food doesn't just mean curry: Global Kitchen recipe
Unfortunately there are a lot of people who keeps on stereotyping the Indian cuisine but thanks to Simone Roberts from liverpool-leader.whereilive.com.au for posting this thought provoking story. Again, not all Indian foods are curry!
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THINK of Indian food and the word that comes to most minds is curry.
Meera Jagadeesh is on a mission to debunk this popular belief.
“People think Indian food is all curries and very heavy but there’s so much more to it,” Mrs Jagadeesh said.
She knows that many home cooks find Indian cooking intimidating but says it isn’t at all complicated or difficult to make. Most dishes are “quick and easy” and full of easy-to-get ingredients.
“All that matters is that you put love and passion into your cooking. If you do that then you can play around with the recipe - come up with your own variation.”
Mrs Jagadeesh grew up in Bangalore, India and learnt to cook by watching her mother in the kitchen.
“I would shop for the ingredients for my mother and then watch her work. I was fascinated with her love and dedication for cooking and she encouraged the same in me.”
These days Mrs Jagadeesh cooks for her own family of three, husband Jagadeesh and sons Sumukha and Skanda.
Every morning she rises before 5am to prepare three meals for the day one soup, one dry curry, and one liquid curry.
She shared her favourite recipe with locals at a workshop during the Casula Mela festival.
Semolina upma with veggies is a simple and satisfying meal that makes a perfect lunchbox filler, she said.
She hoped the workshop would help the wider community embrace true Indian cuisine.
Semolina Upma with veggies
1 cup semolina (coarse)
1/2 cup oil (small cup)
2 cups water (boiled separately)
2 onions (diced in small long pieces)
2 carrots medium size (diced in small long pieces)
1 medium size potato (diced in small long pieces)
1 medium size capsicum (diced in small pieces)
1 cup green beans (cut into 1’’ pieces)
1 cup green peas (frozen)
1 piece ginger - grated
Black mustard seeds tsp (for seasoning)
Urad dal - tsp (for seasoning)
Bengal gram dal - tsp (for seasoning)
Curry leaves - 15/20 leaves
Green chillies - 4 to 5 (cut vertically into pieces)
Small cup of finely chopped coriander leaves for garnishing
Method
1. Roast the semolina in a pan until it turns a light brown (about 7-8 mins). Transfer semolina to plate when done and set aside to cool.
2. Heat oil in the same pan and add the mustard seeds. When spluttering add bengal gram dal, urad dal and curry leaves. When the dal turns golden brown add the onions, green chillies and ginger. Fry for 4-5 mins until the onions turns golden brown.
3. Now add the vegetables including peas. Mix well. Sprinkle cup of water and cook with lid on until the vegetables turn soft. Stir occasionally, to check vegetables have sufficient moisture to cook. 4. Add the boiled water to the vegetables, add salt and mix well. Simmer and add the roasted rava (semolina) a little at a time, stirring constantly to avoid lumps. Continue to cook and stir for another 5 minutes. Cook with lid on for another 5 minutes.
When semolina is cooked, garnish with coriander. Remove and serve hot with ghee and chutney.
Curry Hotline; Bristol's best delivery service
_________________________
THINK of Indian food and the word that comes to most minds is curry.
Meera Jagadeesh is on a mission to debunk this popular belief.
“People think Indian food is all curries and very heavy but there’s so much more to it,” Mrs Jagadeesh said.
She knows that many home cooks find Indian cooking intimidating but says it isn’t at all complicated or difficult to make. Most dishes are “quick and easy” and full of easy-to-get ingredients.
“All that matters is that you put love and passion into your cooking. If you do that then you can play around with the recipe - come up with your own variation.”
Mrs Jagadeesh grew up in Bangalore, India and learnt to cook by watching her mother in the kitchen.
“I would shop for the ingredients for my mother and then watch her work. I was fascinated with her love and dedication for cooking and she encouraged the same in me.”
These days Mrs Jagadeesh cooks for her own family of three, husband Jagadeesh and sons Sumukha and Skanda.
Every morning she rises before 5am to prepare three meals for the day one soup, one dry curry, and one liquid curry.
She shared her favourite recipe with locals at a workshop during the Casula Mela festival.
Semolina upma with veggies is a simple and satisfying meal that makes a perfect lunchbox filler, she said.
She hoped the workshop would help the wider community embrace true Indian cuisine.
Semolina Upma with veggies
1 cup semolina (coarse)
1/2 cup oil (small cup)
2 cups water (boiled separately)
2 onions (diced in small long pieces)
2 carrots medium size (diced in small long pieces)
1 medium size potato (diced in small long pieces)
1 medium size capsicum (diced in small pieces)
1 cup green beans (cut into 1’’ pieces)
1 cup green peas (frozen)
1 piece ginger - grated
Black mustard seeds tsp (for seasoning)
Urad dal - tsp (for seasoning)
Bengal gram dal - tsp (for seasoning)
Curry leaves - 15/20 leaves
Green chillies - 4 to 5 (cut vertically into pieces)
Small cup of finely chopped coriander leaves for garnishing
Method
1. Roast the semolina in a pan until it turns a light brown (about 7-8 mins). Transfer semolina to plate when done and set aside to cool.
2. Heat oil in the same pan and add the mustard seeds. When spluttering add bengal gram dal, urad dal and curry leaves. When the dal turns golden brown add the onions, green chillies and ginger. Fry for 4-5 mins until the onions turns golden brown.
3. Now add the vegetables including peas. Mix well. Sprinkle cup of water and cook with lid on until the vegetables turn soft. Stir occasionally, to check vegetables have sufficient moisture to cook. 4. Add the boiled water to the vegetables, add salt and mix well. Simmer and add the roasted rava (semolina) a little at a time, stirring constantly to avoid lumps. Continue to cook and stir for another 5 minutes. Cook with lid on for another 5 minutes.
When semolina is cooked, garnish with coriander. Remove and serve hot with ghee and chutney.
Curry Hotline; Bristol's best delivery service
Sunday, November 28, 2010
You are hereNews Honours for Almas in curry ‘Oscars’
I didn't know there is such thing as a Curry awards until I read this article. Thanks sheffieldtelegraph.co.uk for this!
Published on Thu Nov 25 10:24:52 GMT 2010
dore’s Almas Brasserie carried the hopes of Sheffield on Sunday when it took its place among finalists at the prestigious British Curry Awards.
The honours, widely recognised as the industry ‘Oscars’, annually attract thousands of nominations from Indian food connoisseurs nationwide.
Almas was awarded five stars for the second consecutive year and finished runner-up in the Midlands category – the only South Yorkshire restaurant to win an award.
Naz Islam, whose family runs the brasserie alongside the Saffron Club in Glossop Road, said: “We are proud that we continue to keep Indian cuisine and Sheffield on the culinary map, in an industry which is dominated by establishments from major cities such as London, Birmingham, Manchester, Leeds and Newcastle.
“It’s a great feeling for the family, our management and staff when we get recognition for all the hard work that goes into the restaurant.
“We’d also like to thank our guests for their continued support in nominating us as one of the nation’s favourites.”
More than 3,000 restaurants across the UK were nominated for honours. Winners were presented with their awards during a star-studded dinner at London’s Grosvenor House Hotel.
Among the 1,100-strong audience were TV and radio presenters Chris Tarrant, Krishnan Guru-Murthy and Rageh Omaar, chef Gary Rhodes, TV dragon Peter Jones and Liberty’s Shami Chakrabarti.
A special award was presented to celebrity chef Heston Blumenthal for the inspirational role he has played in promoting Britain’s cosmopolitan range of cuisines.
Curry Hotline; Bristol's best delivery service
Published on Thu Nov 25 10:24:52 GMT 2010
dore’s Almas Brasserie carried the hopes of Sheffield on Sunday when it took its place among finalists at the prestigious British Curry Awards.
The honours, widely recognised as the industry ‘Oscars’, annually attract thousands of nominations from Indian food connoisseurs nationwide.
Almas was awarded five stars for the second consecutive year and finished runner-up in the Midlands category – the only South Yorkshire restaurant to win an award.
Naz Islam, whose family runs the brasserie alongside the Saffron Club in Glossop Road, said: “We are proud that we continue to keep Indian cuisine and Sheffield on the culinary map, in an industry which is dominated by establishments from major cities such as London, Birmingham, Manchester, Leeds and Newcastle.
“It’s a great feeling for the family, our management and staff when we get recognition for all the hard work that goes into the restaurant.
“We’d also like to thank our guests for their continued support in nominating us as one of the nation’s favourites.”
More than 3,000 restaurants across the UK were nominated for honours. Winners were presented with their awards during a star-studded dinner at London’s Grosvenor House Hotel.
Among the 1,100-strong audience were TV and radio presenters Chris Tarrant, Krishnan Guru-Murthy and Rageh Omaar, chef Gary Rhodes, TV dragon Peter Jones and Liberty’s Shami Chakrabarti.
A special award was presented to celebrity chef Heston Blumenthal for the inspirational role he has played in promoting Britain’s cosmopolitan range of cuisines.
Curry Hotline; Bristol's best delivery service
Saturday, November 27, 2010
Indian Superfood Your Skinny Jeans Will Love
So the previous post I had was an article about Indian food as a beauty treatment and I am talking about Curry!! And this article is really similar to that one but it's more of a weight balancing side which I believe I had posted about it once. But anyways, thanks for southasiamail.com they featured a FULL COOKBOOK for having less weight but eating healthy foods.
What do you call an Indian meal that won’t leave you in a food coma (besides a myth)?
We call it Indian Superfood. So named by its creator, UK based chef Gurpareet Bains – a man on a mission to create the world’s healthiest meals combining traditional Indian cuisine with superfoods.
He’s spent the last 3 years perfecting his recipes and lucky for us has compiled them in his book of the same name, Indian Superfood.
What’s a Superfood, you ask? Foods containing antioxidants and vitamins which promote good health and ward off disease. Did we mention Bains lost 35 pounds while creating and sampling his own recipes?
Food alchemist that he is, Bains has combined ayurveda with modern science to produce culinary delights you can feel good devouring. His signature dish is two years in the making: a chicken and blueberry curry with pilau rice and goji berries. A single plate contains as many health-boosting antioxidants as 49 bowls of spinach, 23 bunches of grapes or nine helpings of broccoli!
Indian Superfood is a hit in his native UK. Now Bains has his eye on the US, sharing facts about antioxidants and the power of spices. In his rich British accent Bains tells us that one quarter of the most anti-oxidant rich foods are spices. Who knew? And when did spices get so sexy? Must be the accent.
This is one cookbook you can actually cook from. Visually appealing, easy to read, peppered with a touch of Bains’ personality, Indian Superfood speaks to the non-chef as well as the seasoned (pun intended) chefs among you.
Our favorites include luxurious meat recipes balanced with remarkable digestive enzymes found in fruits; naans made with seaweed and roasted pumpkin seeds; and heavenly tasting salmon and sweet potato fishcakes.
Each recipe includes nutritional facts so you feel good – nay great – about eating that sweet potato samosa roll with tamarind reduction.
So go ahead, rock those skinny jeans and eat like your mama told you. Just make sure the dish comes out of Indian Superfood. (Republic of Brown)
Curry Hotline; Bristol's best delivery service
What do you call an Indian meal that won’t leave you in a food coma (besides a myth)?
We call it Indian Superfood. So named by its creator, UK based chef Gurpareet Bains – a man on a mission to create the world’s healthiest meals combining traditional Indian cuisine with superfoods.
He’s spent the last 3 years perfecting his recipes and lucky for us has compiled them in his book of the same name, Indian Superfood.
What’s a Superfood, you ask? Foods containing antioxidants and vitamins which promote good health and ward off disease. Did we mention Bains lost 35 pounds while creating and sampling his own recipes?
Food alchemist that he is, Bains has combined ayurveda with modern science to produce culinary delights you can feel good devouring. His signature dish is two years in the making: a chicken and blueberry curry with pilau rice and goji berries. A single plate contains as many health-boosting antioxidants as 49 bowls of spinach, 23 bunches of grapes or nine helpings of broccoli!
Indian Superfood is a hit in his native UK. Now Bains has his eye on the US, sharing facts about antioxidants and the power of spices. In his rich British accent Bains tells us that one quarter of the most anti-oxidant rich foods are spices. Who knew? And when did spices get so sexy? Must be the accent.
This is one cookbook you can actually cook from. Visually appealing, easy to read, peppered with a touch of Bains’ personality, Indian Superfood speaks to the non-chef as well as the seasoned (pun intended) chefs among you.
Our favorites include luxurious meat recipes balanced with remarkable digestive enzymes found in fruits; naans made with seaweed and roasted pumpkin seeds; and heavenly tasting salmon and sweet potato fishcakes.
Each recipe includes nutritional facts so you feel good – nay great – about eating that sweet potato samosa roll with tamarind reduction.
So go ahead, rock those skinny jeans and eat like your mama told you. Just make sure the dish comes out of Indian Superfood. (Republic of Brown)
Curry Hotline; Bristol's best delivery service
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