No Indian meal, even one made at home, is really complete without a naan bread. Put 450g of strong white flour in a large bowl and add two teaspoons of salt, two teaspoons of caster sugar, a teaspoon of baking powder and a 7g sachet of instant yeast. Make a well in the centre and [...]
My curry of choice is always the rogan josh. It’s solid and dependable, the backbone of Indian cookery, unpretentious, hot but not overpowering, deeply flavoured and intense. It’s a proper curry. I’ve made variations on the rogan josh with chicken, lamb, mutton and the decidedly unauthentic and borderline sacrilegious beef. Each produces a different result, [...]
The Aagrah is a traditional curry house, done on an impressive scale. The group now includes twelve restaurants, with sites across West Yorkshire and a couple in South Yorkshire. A new flagship restaurant has just opened in glamorous Leeds, serving a ‘taster’ style menu. Tapas from the sub-continent.Shipley is the flagship restaurant, a two storey [...]
I’m a huge fan of Madhur Jaffrey’s recipes, which combine great food with a rich appreciation of its cultural context. An understanding of the way food has developed over time adds an extra layer of authenticity, especially with a cuisine as steeped in tradition as that of India. Jaffrey delivers this context flawlessly, combining observations [...]
An unusual curry tonight. Simple, but very good. The recipe is from Amjun Anand’s Indian Food Made Easy. I bought this to make up the numbers on a book order to get free delivery, which isn’t really the most auspicious start. So, with low expectations and a lack of inspiration on a wet Wednesday evening [...]