Indian

Rhubarb, ginger and chilli pickle

May 12, 2013
Rhubarb, ginger and chilli pickle

This time of year always brings the first glut of the season – rhubarb. One day, there’s none, but the next, there are vast parasols shading slender stems rocketing skywards, growing thicker and darker day by day. Rhubarb is the most hardy and forgiving of vegetables, and it is a vegetable and not a fruit, [...]

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Prashad Indian vegetarian restaurant, Bradford-Leeds

January 30, 2013
Prashad vegetarian Indian restaurant, Bradford and Leeds, Yorkshire

Prashad has had a lot of hype. I approach hype with a healthy amount of scepticism. I’m good at scepticism – it’s a speciality – and the world of food is littered with things that don’t quite live up to the mark, that aren’t quite as good as they claim to be. For every stellar [...]

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Bathuras, or fried fermented Indian flatbreads

January 14, 2013
Bathura, or Indian yoghurt fermented deep fried flatbread

I have this theory about Indian restaurants. It may be a Yorkshire thing, or maybe even just a Bradford or Leeds thing, or perhaps its just me, but I reckon you can judge the quality of an Indian restaurant through a combination of how good their breads are and whether or not you get a [...]

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Chole, or cinnamon spiced chickpea curry

January 6, 2013
Chole, or cinnamon spiced chickpea curry

Quite a few years ago, I spent part of a gap year backpacking around India. Delhi was our first stop, and it frightened the pants off us, with its heady blend of poverty, colour, recklessness and determination. I returned to Delhi last month in very different circumstances, and found that little had changed, except everybody [...]

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Malai gosht, or lamb or mutton with cream

October 28, 2012
Lamb or mutton with cream, Malai Gosht, by Madhur Jaffrey

Curries made with cream have a richer, silkier feel than those made with yoghurt. The sauce tends to be reduced so that it clings to the meat, a thick coating of intensely flavoured cream encasing chunks of tender lamb or mutton. This is a good curry for those who don’t really like the fire of [...]

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Lamb or mutton and potato curry

August 15, 2012
Keith Floyd's mutton or lamb curry, with potatoes and coconut milk

Time for another barnstorming, no messing around, straight into the thick of it curry. This time, there’s coconut milk in the mix, which helps to considerably tame the enormous amount of chilli present.  It does seem like a lot of chilli, but coconut milk has the capacity to neutralise the heat very effectively…this is still [...]

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How to make parathas

April 28, 2012
How to make Indian or Pakistani parathas, enriched unleavened Asian flatbreads

A while ago, I spent some time in India, travelling around Rajasthan and the north of the country.  We ended up in the town of Jaiselmer, deep in the Rajasthani scrublands, a place that feels like the very edge of the world. The big tourist thing to do in Jaiselmer is to hire a guide [...]

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Indian tomato mutton curry

April 22, 2012
tomato mutton curry

Our eldest son, is starting to enjoy spicy food. He now demolishes platefuls of tandoori chicken wings, the spicy kind from the Asian supermarket, and has developed a remarkable tolerance for extra-hot peri-peri sauce. This is all good, and to be expected from a young Bradfordian.  We know a thing or two about spicy food, [...]

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