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While planning a wedding, the most important thing to think upon is the food & catering services. A great food binds everyone together at the wedding ceremony & makes it more enjoyable by the guests. The most relevant aspect of a wedding for guests is always the food. Hence, it becomes essential for you to hire the best wedding caterers for your special day with a delicious Indian Wedding Food Menu at attractive budgets. Sukhdev’s Catering is the best among all.
Sukhdev’s Catering is an experienced company which offers best Asian Wedding Catering Menu in London, Birmingham. As an experienced wedding catering, we can offer a variety of cuisines and catering styles. We delight ourselves on our quality and service so we only deliver the very best. To get more information about the Indian Caterers in London, visit on its authentic website https://www.sukhdevscatering.co.uk/indian-catering-menu-in-london.asp
A quick guide to non-adventurous eating in Meghalaya
· by Priyali Prakash · in Food . ·
We all have, at some point in our lives, said/written/heard the phrase “India is a vast country with diverse cultures and traditions”. And, needless to say, it’s true. So what does a north Indian like me do when they arrive in a relatively unknown part of the country like Meghalaya? More importantly, what do they eat to survive in the area?
For the record, I like to call myself a foodie, but a trip to Meghalaya made me realise that I have a long way to go before I can do justice to that label I have proudly attached to myself for years. Unlike popular regional cuisines like Maharashtrian, Gujarati, south Indian (that, my friend, is a blanket term and what we in the Hindi heartland know about it is just the tip of the iceberg), the cuisine of Meghalaya is not very well-known. Before visiting the state, I did some research and knew what I did not want to try: jadoh, the most staple food of the region. Why, you ask? Because it’s got blood in it (yes, I am that hypocrite who will happily eat flesh and crib about blood, but, I am aware I’ve got quite a lot of company here).
Jadoh is basically a rice dish: in Khasi language, ja means rice and doh means meat. To boost tourism in the state, there are ample options of the dish cooked in pork fat (or at times, chicken fat) available, but the authentic Khasi version is cooked in the blood of the pig. Now, I was too faint-hearted to try jadoh, and I did not want to try the one that wasn’t completely true to its being, so I avoided the dish completely.
Meghalaya has three main tribes that inspire the local cuisine: Garo, Khasi, and Jaintia. I stuck to the Khasi hills and the lack of vegetarian options was pretty evident (constantly thanking my stars that I am a non-vegetarian). The region also has significant influence from other nearby states, and that reflects in the food available. Rice dishes here, including steamed rice or fried rice (with chicken or pork), are generally made with sticky rice (imagine bhaat from Bengali cuisine or overcooked mushy rice from Uttar Pradesh/Bihar, the thing that your mom told you is a sign of overcooked rice). Well, sticky rice is NOT overcooked rice, just to be clear. It’s actually a completely different variety of rice and the size of the grain is distinctly shorter than your average basmati. Of course, it has a different composition and hence tastes different. It does not taste bad, but if you are the kind who prefers rice grains in their dish to be separated, you may want to leave this one out from your meals.
There is no sure shot way of identifying local meat curries, to be honest. I found my chicken curry at one place to be better than others, but you have to understand that the mountains of Meghalaya are not similar to the mountains of Himachal Pradesh or Uttarakhand. The ‘cafe culture’ from these north Indian hill states is not something you’ll find in the northeast, hence options to eat are more sporadic. There are a few prominent cafes you may find in and on the outskirts of Shillong, but other than that, it’s mostly keeping an eye out for a place to eat. I tried the ML05 Cafe in Upper Shillong and dear god, what a beautiful place! Do visit this place to add some colour to your soul and your Instagram feed. I had good coffee here, but the bacon and cheese omelette that I ordered wasn’t really to my taste. To be honest, the bacon felt fresher than what I’m used to eating in north India, perhaps it was only cured and not charred as I generally prefer, I could not manage to get an explanation from the staff. It is super sad but I think my palate is too urban for fresh produce because it has not really known that goodness. ML05 did not have the best service but it’s definitely worth visiting and spending some time at. The menu has a good variety and if I had the time, I would have liked to try more of their preparations. I am very happy with my coffee ML05: low-level seating area, great views out of the window ML05 ML05: view from the entrance of the cafe
Coming back to the chicken curries, well, for this one, you really have to try it out yourself till you find the one you like. Most roadside eateries do not have menus, they generally have rice, meat curry, and daal ready for their own meals and to sell, and that’s all you are offered. Although, if you’re not up for it, read on and I will give you some options that I found comparatively safer.
Once I realised that my options while eating out while exploring the state were limited, I stuck to looking for omelettes and bread. The bummer here was that people in Meghalaya apparently do not consume a lot of bread, and because of the remote locations, they do not stock food that they don’t consume regularly. Chances are that you may not find that toast to go with your omelette. No worries. Take the omelette. It is your best bet. You may find Maggi too at places but you have to remember the environmental consequences of consuming Maggi in remote areas where waste management and disposal is not a very developed system. Every packet of Maggi you consume adds plastic waste to the area, not knowing how or when will it be cleared. Meghalaya is also an ecologically sensitive region, so try and stay away from Maggi as much as possible. Eggs are your best bet because poultry is available pretty easily. I came across many hens running around tiny houses on the roads we crossed, further firming this observation of mine.
Another safe, non-adventurous and filling option I found was chicken pakoras. The preparation differed in all places that I tried it in, but I never found a bad plate of chicken pakoras during the four days I spent in the state.
While we are discussing food in Meghalaya, let’s talk beverages too. People in Meghalaya are not big coffee drinkers so you will find limited options when it comes to that. On the other hand, given its proximity to tea-producing Assam, the beverage is easily available on roadsides and on what we like to call “tapris”. But, the point to be considered here is that Meghalaya does not have a high production of milk and since most of it is brought in from other areas, people of the area mostly serve tea without milk. As is the case in other mountainous regions like Himachal Pradesh, their tea has a LOT of sugar, so make sure to ask for what suits your needs. Tea without milk and with lots and lots of sugar is called “laal chai” in Meghalaya. “Laal chai” of Meghalaya. Photo by Tarun Pratap.
If you’d like to splurge a little, Cherrapunjee has some good resorts with restaurants that offer a wide variety of cuisines (butter chicken, I’m looking at you!) While I cannot stress enough on how important it is to try local cuisines while travelling, if you are really disheartened by the lack of food that suits your limited palate (guilty as charged), you may head to the restaurants in one of these resorts for a fulfilling non-adventurous meal. Most of these resorts are spread over acres and acres of land so apart from satiating your tummy you can also hope to find some modern facilities, pretty spots or rustic beauty, depending on what you prefer. I tried options that I will suggest here: If you are looking for a well-constructed resort, complete with modern facilities, you may want to check out the Jiva Resort. It has ample open spaces with pretty spots every here and there for you to admire and be in awe of. You’ll find proteins on the grill, regular Chinese options, and basically the food that you survive with in north India. Sa-I-Mika Resort and Park: This huge property will take you back to the stone age, it most definitely will. It stretches to even beyond what your eyes can see and transports you to a very different, laid-back world. I’m not very sure of what all you can eat here because when we arrived, it was post breakfast and the kitchen was busy in preparation for lunch, so they asked us to come later. But, seeing our really hungry faces and simple demands of omelette bread (yes, they had bread!), they let us in. We were not given a menu but we got some good omelette and toasted bread, some pancakes (not the American style, thinner ones, more like crepes) with some chocolate sauce on the side), and decent coffee. Even if not for the food, you must visit this place for the sheer feel of it. Sa-I-Mika
Saitsohpen town in Sohra has a restaurant called Halari. Decent chicken pakoras, didn’t feel adventurous enough to try more food. But it definitely is one of the places with more options on the menu.
TL;DR: Ask for omelettes, bread if you’re lucky. Look for chicken pakoras. Ask for less sugar in your tea (if you like it that way). And, if you’re brave enough, embrace all that the local cuisine has to offer, after all, you only live once. Good luck being a vegetarian, though. Advertisements
Farzi Cafe, a perfect place to grab a quick lunch- The New Indian Express
Home Lifestyle Food Farzi Cafe, a perfect place to grab a quick lunch
But one brand which played smartly by not disturbing their traditional north Indian cuisine is Massive Restaurants, which runs Made in Punjab. Share Via Email By Osama jalali Express News Service In the last few years I have noticed a perceptible change in the hospitality business, especially so far as cuisine is concerned — restaurants serving traditional Indian cuisine rebranded themselves as progressive, modern Indian or a version 2 of their existing place. But there are very few who have been able to undertake this transition in a manner which appeals to the masses. Some falter with the presentation of the food and some compromise with the core flavours.
But one brand which played smartly by not disturbing their traditional north Indian cuisine is Massive Restaurants, which runs Made in Punjab. It introduced a new concept of fun modern Indian dining by launching Farzi Café a couple of years ago, at Cyberhub. Since then Zorawar Kalra, the man behind the Massive Restaurants has been on an expansion spree. I, recently, went to their Aerocity outlet in Delhi which is a casual, fun dining space.
With comfortable and cosy seating arrangements and a dedicated area for live performances, Farzi Café seems to be the perfect place to grab a quick lunch or party at night. I being on my weight loss body transformation always look for healthier options in the menu and I was surprised that Farzi Cafe had a variety to keep me within my calorie count.
The staff’s attention and knowledge about the menu to guide me throughout my lunch, rarely found in standalone restaurants these days, was quite impressive. I started with a bowl of Caesar Salad which was their own version but I loved every bit of it. They have a very good concept of small plates which comes as individual plates with sufficient portions to beat the hunger pangs.
I started with their signature Dal Chawal Arancini which they have been consistently dishing out with perfection. I tried it as it was the first dish I tasted years back when Farzi was launched. Guntur Chili Chicken and Amratsiri Fish Tacos were beautiful to look at and even better when it came to taste. Even though the presentation was modern, when eaten with closed eyes I could transport myself to a small shop in Andhra Pradesh serving spicy chicken with a rubbing of Guntur masala.
For the main course I ordered their signature CTM better known as Chicken Tikka Masala with a crunchy naan and a serving of their Shawarma Biryani. For the sweet tooth I would suggest you try their Parle G Cheese Cake or their version of Balushahi. Stay up to date on all the latest Food news with The New Indian Express App. Download now (Get the news that matters from New Indian Express on WhatsApp. Click this link and hit ‘Click to Subscribe’ . Follow the instructions after that.) TAGS
Waldorf Astoria Maldives Ithaafushi Set to Open this Summer
x Waldorf Astoria Maldives Ithaafushi Set to Open this Summer Hilton’s luxury brand, Waldorf Astoria Hotels & Resorts, will soon welcome guests to the heart of the South Male Atoll with the highly-anticipated opening of Waldorf Astoria Maldives Ithaafushi 20 April 2019
Set to debut on July 1st, the all-villa resort spans across three private islands, providing secluded enclaves and a tranquil escape for discerning travelers complete with a plethora of activities for guests of all generations.
Waldorf Astoria Maldives Ithaafushi will offer a sophisticated and serene retreat just 30-minutes from Malé International Airport via the resort’s private yacht. An escape or families and couples in search of space and exclusivity, the resort boasts 122 luxuriously appointed villas, each equipped with a pool and uninterrupted views of the Indian Ocean in its own private enclave. Each reef, beach and overwater villa will open onto an indoor and outdoor deck featuring a swinging daybed, dining gazebo, an infinity pool, in-water lounge and an outdoor shower.
“We are thrilled to bring this unforgettable property and best-in-class experience to the Maldives,” said Dino Michael, Global Head, Waldorf Astoria Hotels & Resorts. “The resort’s inspirational environment, refined culinary offerings, and thoughtfully designed family options, combined with the brand’s unparalleled commitment to personal service, will give every guest the freedom to create memories that last a lifetime.”
In line with Waldorf Astoria’s legacy of culinary expertise, Waldorf Astoria Maldives Ithaafushi will offer 11 exceptional, specialty-dining venues. Each venue will deliver distinctive, immersive dining experiences – the variety of which is a first in the Maldives. Guests can enjoy an elevated treetop-dining concept at Terra, featuring spectacular views of the ocean and horizon, as well as exquisite food and wine pairings in a tranquil setting seemingly chiselled out of the face of a boulder at The Rock. Yasmeen will boast authentic Middle Eastern flatbreads and mezzes, impeccably prepared crispy Peking duck fresh out of the first wood-fired oven in the Maldives, and embracing the garden-to-table concept, Glow will serve healthy and holistic cuisine made from the freshest ingredients harvested from the resort’s herb garden. To further elevate Waldorf Astoria Maldives Ithaafushi’s culinary offerings, the hotel will be announcing a partnership with a world-renowned chef and restaurant in the coming weeks.
“As the fifth Waldorf Astoria to open in the region, Waldorf Astoria Maldives Ithaafushi represents a significant milestone in the brand’s continued growth in Asia Pacific following the successful opening of Waldorf Astoria Bangkok last year,” said Daniel Welk, Vice President, Luxury and Lifestyle Group, Asia Pacific, Hilton. “We are extremely proud to bring the brand to a destination as synonymous with luxury as the Maldives, and we look forward to delivering unforgettable experiences that reflect Waldorf Astotia’s unique sense of place and iconic service standards.”
For those seeking the ultimate in exclusivity, the Ithaafushi Private Island features a two-bedroom overwater villa as well as a three-bedroom beach villa. The 32,000 square foot island sanctuary – accessible by yacht – comes complete with a dedicated chef and personal concierge team, as well as its own spa, gym, five swimming pools, entertainment center and pristine beaches. Two Stella Maris Ocean Villas, inspired by a celestial charm – accessible only by boat – will also allow discerning guests to enjoy unrivalled privacy. Floor-to-ceiling windows, chef service, a jacuzzi and direct ocean access will make for an unforgettable and memorable escape.
“We are delighted to bring the illustrious brand heritage and the world-renowned True Waldorf Service to the Maldives,” said Etienne Dalançon, General Manager, Waldorf Astoria Maldives Ithaafushi. “Our brand has redefined the hospitality experience for the modern, luxury traveller in landmark locations around the world, and we look forward to transforming the Maldives experience for our guests.”
For additional pampering, guests can visit the Waldorf Astoria Spa, comprised of ten idyllic overwater or garden treatment villas, which will offer an extensive menu of treatments and Asian-inspired therapies focusing on relaxation and rebalance. The Waldorf Astoria Young Discovery Park, a water park for young guests, and the Lagoon Pool, are ideal for families looking to enjoy a variety of activities with ease. Other facilities include the beachfront, 40-meter Mirror Pool; the Ocean Pavilion, which will host a range of wellness activities; a fully-equipped fitness centre; and a combined water sport and PADI dive centre.
Waldorf Astoria Maldives Ithaafushi is part of Hilton Honors, the award-winning guest-loyalty program for Hilton’s 17 distinct hotel brands. Members who book directly through preferred Hilton channels have access to instant benefits, including a flexible payment slider that allows members to choose nearly any combination of Points and money to book a stay, an exclusive member discount, and free standard Wi-Fi.
To celebrate the hotel’s opening, Hilton Honors members will earn an additional 5,000 Points per minimum stay of three nights, for bookings from July to September 2019, when booking directly with Hilton.
Waldorf Astoria Maldives Ithaafushi will be begin taking bookings from July 1, 2019 and is located at Ithaafushi Island, South Male Atoll, Republic of Maldives. Share:
Review: A fun twist on Indian favourites at Dubai’s Carnival by Tresind
In a city filled to the brim with Indian food, Carnival by Tresind manages to do something remarkable: go beyond the F&B buzzwords and deliver a truly unique experience that caters to die-hard lovers of traditional cuisine and demanding modern connoisseurs.
The restaurant – located in Burj Damam – is the second local venture from Passion F&B and its veteran founder, Bhupender Nath, who has made it his mission to bring out the playful and fun side of a cuisine which has too often been described as ‘heavy’ and ‘boring’. With Carnival by Tresind, he has succeeded.
Carnival by Tresind’s menu is constantly evolving every season, each of which remains true to India’s cuisine but with a unique thematic twist.
For the venue’s sixth season, which began in March, it created a six-course tasting menu that includes a detailed bookmark explaining each course, telling its ‘story’ and explaining why it was included in the season’s menu.
As a result, many of the dishes come in a book themselves – a pumpkin dish, for example, comes in a book entitled “Fifty Shades of Pumpkin”, while a pie might come along with “the Life of Pi”. The theme even extends to India’s favourite street food, Pani Puri, which comes along with a large, vintage looking magnifying glass to allow for closer inspection.
One might be forgiven for thinking that the theme is a little more than a gimmick, but it works. The food is excellent, remaining true to authentic Indian food, while at the same time, adding something new.
Standout dishes include the Pondicherry fish curry, the ‘Jungle Book’ – slow cooked lamb mince with green peas – as well as a fish tajine which comprises seabass curry, preserved lemon and delicious Kalamata olives.
The season’s best feature, however, is its new Delhi-style street food experience, Dilli-6. True to its origins, Dilli-6 is set in a dedicated area of the restaurant set aside to host a “food cart” offering beloved Indian street food items such as Bhel, Pani-Puri, Jalebi Chaat and others. Guests can either choose to go over to the stand, which makes for a nice social experience with other diners, or include Dilli-6 as part of one’s overall dining affair.
The venue itself, at first glance, may seem a little dark. However, it soon grows on you, particularly if you are lucky enough to be seated in one of the restaurant’s tiny and intimate little corners or covered pod-like tables that are perfect for a romantic evening. Even the simulated foliage, which looks a bit like a forest that has been devastated by a fire, adds a unique element to the scenery.
If you are looking for a modern twist on Indian favourites, Carnival by Tresind is well deserving of a visit. We cannot wait to see what their next season has in store.
The bookmark tasting menu costs AED225, while the Dilli-6 alone with unlimited Chaat goes for just AED60. The restaurant also includes a “brunch affair” complete with DJs, mentalists and magicians for AED225 on Fridays, inclusive of food, soft beverages and mocktails, while the house beverage option is priced at AED285.
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A Culinary Exchange
Kubideh kabab Versatile, robust and colourful, Iranian cuisine is a beautiful amalgamation of traditional food and diverse cultures. Due to its strategic location along the ancient Silk Route, Iran adopted the culinary flavours and styles of its neighbours and invaders, dramatically changing its culinary landscape. Thus, one can find gastronomic influences from Greek, Turkish, Central Asian, Russian and even the Mughal dynasty in the vast spectrum of Iranian food. Persians, belonging to Iran’s native ethnic group, have immensely influenced the culinary culture, lending Iranian cuisine its alternative name as Persian cuisine.
Historically, Iran’s staple food has been rice and bread called ‘naan’. The cuisine is largely based on a local variety of rice called berenj. A plate with a heap of rice — either ‘chelo’ or plain, cooked rice topped with vegetables, fish or meat; or ‘polo’ — rice cooked with several ingredients, is a typical Iranian meal. And one doesn’t have to look far for our connect with Persian cuisine. Naan was brought to India during the Mughal era, while the word biryani comes from ‘birinj’ or rice and ‘biryan’ or ‘beriyan’ means fried or grilled in Persian. Dating back to nearly 4,000 years ago, it is said people in Central Asia cooked meat with their rice and called it ‘polow’, which has in turn given us pulao. Baghali polo is one of their most popular rice dishes made with saffron, fava beans and green dill, served with lamb.
The Indo-Persian narrative also takes us to our much loved ‘tehri’. Comm-only called as tahari, this mix of rice and vegetables with its origins in Persia, came to be cooked in India as a vegetarian biryani option for the Hindu vegetarian nobles of the Mughal empire.
And then of course, there are the kebabs and koftas. ‘Kee-bahbs’ in Persia were succulent and tender with several varieties including koobideh, barg, chenje and bakhtiari. The popular Indian nargisi kofta is a variant of the tabrizi kofta. While the Persians used minced chicken, in India, the nargisi kofta is primarily made of minced goat meat. Likewise, the Kashmiri aab gosht is similar to the Persian version.
Brinjal or aubergine is also common to both Indian and Persian cuisines. Just as we prepare baigan bharta, kashke bademjan is made up of smoked aubergines and kashk — a yoghurt used in Iranian cooking.
Among the treasure of spices, we have borrowed several from Persia, notably cumin seeds, black pepper and saffron. “The use of garam masala in Indian kitchens comes from the Persian ‘advieh’, a blend of five or more different spices,” explains Iranian MasterChef Feridoun Sohrabi Shahsavar, who has curated a unique dining experience at SET’Z at DLF Emporio, New Delhi.
“Indian and Iranian cuisines use some common ingredients and spices like eggplant, onion, garlic, dry fruits and saffron,” he says, adding, “However, the proportion and method of how they are used vary significantly. In Iranian cooking, the spices are used to enhance the flavour of the other ingredients while the Indian cooking method uses these spices to alter the level of taste and heat across dishes.”
Coming to desserts, Persian halva is traditionally known as ‘HAHL-wah’, made with sesame and is very close to our own halwas, especially Grandma-style attey ka halwa. Faluda kulfi also has its origins in Persia. As early as 400 BC, ‘falude’ (faluda) was invented in the ancient Persian city of Shiraz (known for producing some delightful wines too). Made of vermicelli, and nicely flavoured in rose water along with ice mixed with saffron, fruits and other flavours, falude was a summer dish for royalty. Served at almost every corner in India as well as fine dining tables, faluda is our humble delectable version.
180 gm mutton, minced
40 gm onions, chopped
5 gm white pepper
5 gm black pepper
5 gm broth powder
10 ml saffron water
Salt to taste
Take the minced mutton and add chopped onions, broth powder, salt, white/black pepper powder, saffron water.
Mix it well and put it on the barbeque skewers. Grill it in the barbeque and serve with various salads, rice and sauce.
11-15/300 gm prawns
Salt to taste
5 gm white pepper
5 gm black pepper
5 gm broth powder
10 ml saffron water
10 gm onions, chopped
20 gm bell peppers
De-shell the prawns. Add salt, white pepper, black pepper and chicken broth powder. Now add saffron water and mix it well with the prawns.
Insert it on the barbeque skewers one by one, placing a coloured bell pepper each between the prawns. Barbeque it and serve with different salads, rice and sauce.
80 gm egg plant
15 gm onions, chopped
10 gm garlic, chopped
5 gm broth powder
5 gm black pepper
5 gm white pepper
5 gm turmeric powder
2 tbsp olive oil
Oil for deep frying
Salt to taste
Peel out the eggplant, slice it and deep-fry it after adding some salt. In a frying pan, pour olive oil and add chopped garlic, chopped onions, salt, broth powder and turmeric.
Now add the fried egg plant and serve it in a round mold with curd, fried onions and chopped parsley as garnish.
15 gm spinach
15 gm parsley
15 gm coriander leaves
15 gm garlic, chopped
10 gm onions, chopped
15 gm kidney beans, boiled
15 gm white beans
15 gm chick peas
3 gm white pepper
5 gm black pepper powder
5 gm broth powder
1 tbsp tomato paste
1 tbsp lemon juice
2 tbsp olive oil
Clean, cut and fry the leaves. In a pan, add olive oil, then add chopped garlic and chopped onions. Sauté it and add boiled kidney beans, chick peas, white beans, tomato paste, lemon juice, black pepper, white pepper powder and broth powder. Cook it well.
Now add the fried leaves and cook it till you get the desired consistency. Serve it in a soup bowl, add yogurt and saffron water.
5 restaurants in Swindon we love – have you tried them all?
Swindon restaurants we love – 5 of the best 5 restaurants in Swindon we love – have you tried them all? HERE at the Swindon Advertiser , we love our food.
And there’s certainly plenty to choose from in Swindon – both excellent and not-so excellent.
Every week we review a different eatery in the area to give our readers the most informed choice possible.
If you’re heading out to eat this bank holiday weekend and need a little inspiration, here are five of our favourites from 2019 so far.
Calley Arms, Wanborough
This is an excellent pub. The New Calley Arms is currently the highest-rated pub in the Swindon area on Trip Advisor and the fourth best-rated eatery overall around town – plus it placed highly on the Adver’s 2018 list of the 10 best places to eat in Wiltshire.
The warmly-lit glow of its rustic interior felt very welcoming on a dark and cold night when we visited, and both the ambience and food didn’t disappoint.
What did we love?
The rib-eye steak with onion rings, tomato and a side of veg (£12), ordered medium-well. The steak was juicy, with pangs of pepper and charcoal, and not tough or chewy, much more on the medium side than the well but all the better for it.
The enormous onion rings were crispy and flavourful, the peppercorn sauce made even the gristle and fatty bits of the ribeye taste great, though I did have to take a break at one point.
What did our review say?
“Apart from the near-faultless food, my favourite part of dining at the New Calley Arms were those pauses, the times where I could relax and look out from my vantage point at the pub’s patrons laughing and joking and coming and going, at the families on the other tables enjoying their food just as much as I’d enjoyed mine, at the staff rushing around carrying plates towering with food, and at the dogs gratefully receiving plenty of attention from punters passing by them.
This was my first meal at the New Calley Arms but it won’t be the last.
READ THE FULL REVIEW HERE – Calley Arms
The Jewel in the Crown, Victoria Road
Currently rated in Trip Advisor’s top 10 restaurants in Swindon, this Indian restaurant serves up beautifully presented food in opulent surroundings. Our reviewer headed along in January, and wasn’t disappointed.
What did we love?
Aside from the chandeliers, the glitter ball and huge mirrors, the food was pretty special too.
The King Prawn Butterfly was enveloped in a golden, perfectly fried batter and inside was an exquisite, delicately-flavoured, gigantic prawn
The mushroom bhajee was a creative and yummy mix of mushroom and tomato, in a flavoursome sauce, sprinkled with fresh Tarragon.
The Shahi Prawn Marsala was a true explosion of tastes from my creamy, coconut and almond sauced delight, served in a sizzling balti dish, to the punchy bite of the cauliflower bhajee.
What did our reviewer say?
“Looking up and marvelling at who would have to clean the huge glitter balls of crystal, hanging above our heads, I took note of the gorgeous ceiling. The plaster motives around the coving were intricately carved, criss crossing the coloured panels.
“The walls were in keeping with the waiters’ outfits, sumptuous deep reds, topped with gold and cream in one dining area, and dark green, cream and gold in the other.
“We were not so much amused as thoroughly delighted by this pleasant escape from the drab cold of the bleak mid winter into the golden days of an Indian summer.”
Cricklade Club, High Street, Cricklade
The family-run Cricklade Club has shot on to the culinary map.
Saved from developers in February 2017, it was re-opened six months later by husband and wife Simon and Talia Maddison, and won Start-Up of the Year for the whole of the South West.
It sources many ingredients from local suppliers, while the freshly baked sourdough comes from a baker in Lechlade, and meat from the local Cricklade butcher.
What did we love?
The prawns, buried amongst fleshy chunks of avocado and crunchy lettuce, had a hint of charcoal.
The charcuterie board was full of soft ribbons of Parma ham and spicy salami which both had a high-quality, and not overly salty, pinkness.
Top of the supper specials, the flank steak, not straying a million miles from the Mexican-inspired main menu, is common in Columbia and Brazil where it is known as Sobrebarriga, meaning “over the belly”.
Thick rectangles of stringy but robust beef arrived with a welcome drizzle of salsa verde over the top.
What did our reviewer say?
“You have to admire its attempt to be everything all at once, practically suiting most occasions.
“It doesn’t feel jumbled at all, it just all melts into one multi-functional and inviting space.”
READ THE FULL REVIEW HERE – Cricklade Club
Stacks Burger & Waffle, Rodbourne
Though this place might look like a standard ‘burger and fries’ sort of takeaway joint, it’s a bit more than that.
There are a bewildering range of options and extras. Do you want a brioche bun or a waffle for your chicken burger? Want cheese? Choose from American, cheddar, Monterey Jack or blue.
And the waffles are good, too.
What did we love?
The burger is pristine. There’s an earthiness to the burger that you don’t get from a high street fast food chain offering.
The saltiness from the cheese works well with the fresh lettuce and the mustard’s tang.
The waffles are everything a waffle should be: still slathered in maple syrup and so full of carbohydrates you felt like your stomach would burst.
What did our reviewer say?
“Growing up, I was a chorister at our local church. Very rarely, on the way back from choir practices, my mum would take my brother and I into McDonald’s to treat us to a Happy Meal. Unwrapping the foil from the Stacks burger I felt that same excitement, remembered from those childhood trips to Maccy Ds.
“The verdict? I would definitely give Stacks Burger and Waffle a go. For £1 more than a Big Mac Bacon, you get a towering slap of Wiltshire mince, cheese and salad.
“And the waffles – which can be served with meat or chocolate – will keep any child happy. Whether they’re six-years-old or 60.”
READ THE FULL REVIEW HERE – Stacks Burger and Waffle
Yak Himalayan Kitchen, Devizes Road, Swindon
Highly rated by diners on Trip Adivsor, this place specialises in Nepalese cuisine. It has a nice atmosphere, good service and great food.
We headed along in fairly Himalayan conditions during this year’s snowfall for some winter warming.
What did we love?
The chholia comes in either a chicken or lamb option, like most of the dishes at the Yak with the option of being low, medium or hot on the spice-o-meter.
The dish consists of roasted chicken with green fresh chilli, red onion, spring onion, coriander, crushed ginger and garlic with a touch of lemon. It was delicious and spicy.
The lamb curry main was equally good. The lamb was served in a golden chalice, like a meal fit for a king, which it was. The meat was tender and was full of flavour and spices.
What did our reviewer say?
It was bright and warm inside with the walls adorned with colourful Tibetan Buddhist prayer flags and Himalayan folk songs playing in the background, there was also a large green Buddha statue in the corner. If Swindon ever needed a Buddhist temple this place could be a front runner.
My lamb curry main was also equally as good and as you could probably guess I had it hot. I’m the type of person who would put hot sauce on toast.
Overall the Yak had a nice atmosphere, good service and great food. I left feeling well fed and watered for my expedition through the ice home.
Good and convenient Hotel
Stayed at this hotel between 02 April to 05 April 2019. The Hotel is very well located just under the Metro Station with plenty of taxi and auto rickshaws around to commute. The hotel is very clean and nice. This was my 4-5th visit to this hotel. The rooms are quite large with all toileteries and tea coffee and a mini fridge as well. The room service was good. Ordered dinner in the room and the food was very tasty. The buffet breakfast spread was big and tasty with North and South Indian and Continental cuisines. The reception and the coincierge had smiles. Will stay here again on my next visit to Mumbai
TMCC T10 Cricket begins today
DAMMAM — Thalassery-Mahe Cricket Club (TMCC) is organizing its 4th T10 Cricket Tournament here on Thursday and Friday.
Over the years, this annual event has attained immense popularity among the cricket lovers of Eastern Province. The event started as a local event in 2016 to promote the long-standing sporting culture of the twin-cities in Kerala, Thalassery and Mahe, but soon became a cultural event of South Indian community due to the festivity and traditional flavor.
The First Petrobland TMCC Cricket Tournament was conducted in 2016 with 4 teams and Saidarpalli Kings emerged victorious. The number of teams expanded to 6 the following year and Kadirur Gurukkals claimed the honor. Last year turned out to be the year of the new comers Pallithazha Rockers.
There are six teams competing this year grouped in a round robin league followed by knockout semis and final. The teams are: Saidharpalli Kings, Mahe Strikers, SS Guys, Kadirur Gurukkals, OVCC Fighters and Pallithazha Rockers.
Thalassery and Mahe are quite famous for customary cuisines of Malabar, where food stalls around the sports arena to serve wide variety of home-made traditional Indian food. TMCC President Sharaf Thayath has informed that there are cultural programs added to light up the events this year where a much larger family audience is expected.
The event is presented by Expertise Contracting Company and powered by Freight & Logistics, Gulf Supreme Trading, Malabar Gold & Diamonds and FRiENDi mobile. — SG
Garlic & Basil Paneer Kofta Sliders – chocolate and cheese, please!
Hey loves! How is everyone doing today? It’s been a great weekend so far so I am presenting my Garlic & Basil Paneer Kofta Sliders! Try saying that 3 times fast 🙂
I was craving a good paneer dish, but I wanted to try something different this time. I barely ever use basil in Indian food, so this is definitely a true fusion recipe. The basil gives it a great Italian flavor, but the cumin/caraway seeds just bring you back home 🙂
I created this recipe mainly because I had a whole tube of basil paste that I wanted to use up (lol), and also a ton of paneer in the freezer. Obviously if it were up to me, I would have only used paneer and completely cut out the potato. However, using potato is essential for a vegetarian kofta AND its perfect to use as a binding component.
When I eat potato sandwiches, my FAVORITE thing to dip them in is a simple sauce made up of yogurt, salt, and cayenne pepper. I made this using a container of Wunder Quark ! Since the kofta’s are enriched with so much garlic and various seasonings, the tanginess from the yogurt sauce its literally GOLD.
Usually kofta’s are crispy and golden brown all around, but for this recipe I wanted to minimize how much oil was used, as many of you have been asking for healthier recipes. With that being said, I LIGHTLY pan fry them so they are just a little warm. However, feel free to fry according to your liking!
Hope you like this recipe as much as I do!! Can’t wait to see how they turn out 🙂 As usual, email or DM for any questions!
Print Me! Garlic & Basil Paneer Kofta Sliders Course Appetizer Cuisine Indian Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes Servings 4 people Recipe By Megha Patel Ingredients 2 russet potatoes 2 cups paneer shredded or finely diced 10 cloves garlic minced 1 inch piece ginger grated 1/4 tsp cumin seeds 1/4 tsp caraway seeds 4 tbsp basil paste 3 birds eye chili’s minced 1/4 tsp cayenne pepper 1/4 tsp turmeric powder 1 tbsp lemon juice 3 tomatoes sliced 12 slider buns 2 tbsp olive oil 3/4 cup plain green yogurt 4 tsp cayenne pepper Directions
Wash and peel your potatoes. Cut them into even pieces and boil them. Add a generous amount of salt to the water. They should be soft enough to mash after 10-12 minutes.
While potatoes are boiling, add 1 tbsp of oil to a pan on medium heat. Add in the cumin and caraway seeds.
Once they are done “popping”, add in the paneer, garlic, ginger, birds eye chili’s, cayenne pepper, turmeric powder, salt to taste and basil paste. Mix it up and let it cook on low heat for about 3-4 minutes so the paneer is cooked through. Take off heat and place to the side.
When the potatoes are done cooking, drain the water, add the garlic & basil paneer to the potatoes, and mash away!
Form into 12 equal size kofta and pat them a little so they are flat on 2 sides.
In your pan again, warm up the other tbsp of oil and slightly pan fry the kofta. Add oil as necessary.
While the kofta are pan frying, toast the slider buns. In a bowl, mix together the yogurt, cayenne pepper and salt to taste.
Once the kofta are done warming up, assemble your sliders. Add a slice of tomato to each, 1 kofta, and a spoonful of your yogurt sauce. Close it up and serve immediately !