Travels for Taste

Tales of travel and food with a touch of spice

Vinegar Roast Chicken

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This Vinegar Roast Chicken recipe is a Keto-friendly, Low- Carb, delicious, protein-packed meal. Requires minimal prep too.

Who doesn’t love an easy chicken recipe that hardly takes any prep and results in a flavor-packed meal, right? Vinegar Roast Chicken is that recipe which everyone should add to their repertoire. Even a novice will be able to re-create this easy dish and feel a sense of pride and achievement.

Vinegar Roast Chicken by Manjiri of www.travelsfortaste.com

Easy Vinegar Roast Chicken in a Dark, rich and delicious sauce

I love creating recipes that require less prep and where I end up with a dish that really explodes with flavour

Season, place into the oven, sit back and relax

Yes!This recipe really is that easy. You will want to make this over and over again. Take it for pot-luck parties and everyone will be asking you for the recipe – don’t forget to share my blog link with them 🙂

Vinegar is the Star ingredient here, especially if you use fruit flavoured one like I have. I love my cranberry flavoured vinegar. I also have tried this recipe with a coffee flavoured vinegar, balsamic vinegar and truffle flavoured vinegar. I would urge you to invest in really good vinegar, you will thank me later for investing in this wonderfully versatile ingredient

The pomegranate molasses add deep and rich undertones into the stock as it cooks.

Vinegar Roasted Chicken

Manjiri Chitnis
Bursting with flavour, this oven-roast chicken dish is a must-have in everyone's arsenal of recipes. Prefect for when you want a quick but delicious meal – an anytime recipe
5 from 6 votes
Print Recipe
Prep Time 5 mins
Cook Time 1 hr 45 mins
Course Main Course
Cuisine Fusion
Servings 2 people

Equipment

  • Oven
  • Oven tray

Ingredients
  

  • 6 chicken legs without skin
  • 2 tbsp fruit flavoured vinegar
  • 2 tbsp pomegranate molasses
  • 450 ml Chicken stock – homemade or use 1.5 chicken stock cubes crumbled into hot water
  • 2 cloves of black garlic with skin
  • 1 small red onion finely chopped
  • 2 tsp chilli flakes
  • Pinch of smoked sea salt
  • 1 tsp olive oil spray
  • Freshly cracked black pepper

Instructions
 

  • Wash the chicken legs and remove the skin
  • Using a knife make deep cuts on the chicken
  • Roughly chop one medium sized red onion
  • Pre-heat oven to 250°C
  • In a baking tray, lined with foil, place the chicken legs
  • Drizzle with olive oil, sea salt, freshly cracked black pepper, vinegar and pomegranate molasses onto the chicken
  • Rub the vinegar, molasses, and seasoning onto the chicken to coat them thoroughly
  • I always use my homemade chicken stock but if you are using stock cubes then dissolve them into freshly boiled water from the kettle and make a mixture
  • Scatter the chopped onion and garlic around the chicken
  • If using black garlic, squeeze them partly out from their skins so they almost melt into the stock while cooking
  • Pour the chicken stock around the seasoned chicken legs
  • Sprinkle some chilli flakes on top
  • Cover with foil and cook for 45 minutes
  • Once the 45-minute mark is done, remove the tray, oven the foil and using tongs turn the legs
  • Cover and cook for another 15-20 minutes
  • Then remove the top foil and cook at 200-220 °C until the little skin around the bones turns a nice brown
  • Serve with a side salad
  • During summer I like to serve my Vinegar roast chicken with a rainbow salad and a refreshing fresh salad dressing, recipe to follow on my blog soon. Stay Tuned!
Keyword Vinegar roast chicken

Notes

  • The oven time can vary based on how big the chicken pieces are, what cut you plan to use, and the type of oven you have.
  • If using frozen chicken legs, I advise cooking at a low temperature of about 150 deg Celsius in a pre-heated oven for over an hour. The oven dish should be covered with a foil, tightly fitted around the edges.

Looking for more chicken recipes? Have a look at some of my easy to create delicious recipes below:

Who doesn’t love a good homemade chutney? You will love Heidi’s recipe for Blackberry Chutney – promise not to faint after seeing photos of me in her post 😉

Mohammed Ali Road, Mumbai’s fabulous Street Food Market – Ramadan Special

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Streets in Mumbai are empty and Mohammed Ali Road, Mumbai’s usually busy Ramadan festive street food market is shut during the lock down

Ramadan (Ramzan) this year was a very different experience for the millions worldwide observing the almost month-long fast and so will Eid. And for all the fans of the festive street food of Mohammed Ali Road, this year has been a major disappointment. For the first time in the history of its existence this bustling street lies silent and bare during Ramadan.

Mumbai’s Mohammed Ali Road, with its burgeoning street food market that is at its best during the holy month of Ramadan, is well-known for its brilliant food and desserts. Myriad food stalls serving hundreds of mouth-watering meat dishes, biryanis and a mind-boggling variety of desserts operate out of this small street every year.

Tempting desserts on display at the Street Food market at Mohammed Ali Road, Mumbai during Ramadan
Desserts at a street food stall – Mohammed Ali Road, Mumbai during Ramadan

This market which originated decades ago with just a handful of stalls dotting the periphery of Minara Masjid is now a popular tourist attraction. During Ramadan, it attracts a huge crowd, all eager to feast on the delicacies. Irrespective of religion, caste, or creed, this massive vibrant market embraces everyone with its offerings. Though I do not belong to the Muslim community, I have been a regular visitor at this market for the past many years and have always celebrated Eid with some of my close friends. My college buddy M and his pal A, never miss a chance to eat the special festive food during Ramadan at Mohammad Ali Road and it was with them that I went on a very enjoyable guided tour of sorts, a few years ago. The experience had me become a tourist in my own city, camera phone in hand, takes notes, reliving old memories.

Vibrant, colourful and bustling - Street Food market at Mohammed Ali Road, Mumbai during Ramadan

Scores of people from neighbouring cities and eager tourists throng this street, queuing up to enjoy the food. For some tourists this is also a time for doing some celeb-spotting as many of Mumbai’s famous Bollywood stars are a huge fan of the food too.

The famous Bade Miya also has a pop-up stall at Mohammed Ali Road during Ramadan.

Khansamas specially travel from places across India, especially Lucknow and Madhya Pradesh to Mumbai – Muhammad Ali Road for this month to create their magical dishes for the hungry crowds.

Malpua and huge kadhai's for frying set up specially for the Ramadan Street Food market at Mohammed Ali Road, Mumbai
Malpua – a dessert – at a street food stall – Mohammed Ali Road, Mumbai during Ramadan

MUST-HAVE IFTAAR DISHES AT MOHAMMED ALI ROAD, MUMBAI

Biryani, Tandoori meat and tandoor naans, kebabs, soft rumali rotis, shawarmas, mutton and chicken curries are just some of the tempting delicacies that are on offer to satisfy any and every craving. Slow-cooked nalli nihari with a soft roomali roti is an unbeatable combination. For many of friends, Haleem is the ultimate comfort-food meets meaty delight dish and what better way to enjoy this than at the end of a long day of fasting?

Massive Biryani Handi at a street food stall – Mohammed Ali Road, Mumbai during Ramadan

And though it might seem surprising to some, there are some fantastic offal dishes on offer. I for one would highly recommend Zaban soup, Zaban fry, kaleji tawa fry, and the piece de resistance – Bheja Fry. Other melt-in-your-mouth offal dishes include the ‘mutton Khiri kebab’ and the ‘mutton kaleji. The sooty aroma of meat skewered on hot charcoal and Rotis slapped onto massive tandoors lingers heavy in the air, tempting your senses to keep indulging.

Delicious fiery Zaban Soup – Mohammed Ali Road, Mumbai during Ramadan

When I moved to the U.K, I was quite surprised by how unpopular offal was amongst the common people. Over the years, though I have seen it rise in popularity, especially as celebrity chefs flaunt their fancy creations on television cookery shows and social media. When I started writing my food and travel blog back in 2012 (I began blogging in 2006 with a lifestyle blog) I had no idea I would be embarking on such an exciting journey. Through the course of my blogging and then freelance content creating, I embarked on a journey as a freelance Marketing, PR and social media professional. I have been blessed with some amazing friendships that have truly blossomed over the years. I have cooked along side Michellin star chefs. Celebrity chefs, in five-star kitchens and been on the set of the Saturday Kitchen Live. I have sampled some brilliant food and been to some fabulous cookery demonstrations. Even while travelling I have been invited to sample great food and wine, enjoyed some beautifully curated food walks in exotic locales and met some deeply knowledgeable and talented chefs and travel writers. But I digress so now back to reminiscing about Mohammed Ali Road and the fabulous food enjoyed during Ramadan.

Bheja Fry – Mohammed Ali Road, Mumbai during Ramadan

There are some incredibly special delicacies that are only sold during this period which you will not see on restaurant or street food stall menus otherwise. Breaking the evening fast by eating the food here is a great way to enjoy iftar.

Dessert choices include the famous malpua – deep fried golden goodness to devour after a meat fiesta. But one must not miss out on the dark and delightful Burhanpur ki mawa jalebi. This dark jalebi like dessert is made from deep fried khoya and then dunked into sugar syrup.

If you are after something milder than pick from one of the many tempting flavours of phirni set in small earthen pots, topped with dry fruits. The iconic Suleman Usman Mithaiwala is just below the Minara Masjid and is a hugely popular sweet shop, frequented by people all year around. Personally, I always start the dessert feasting with the sandal, the appearance of steamed idli, and the taste of a milky coconut sweet and then head onto a thick coconut cream milkshake loaded with a thick layer of dry fruits.

As a young adult, growing up in Mumbai, I was always surrounded by friends and family who are equally passionate about food. During any Indian festival, waves of nostalgia transport me back to Mumbai, when many an evening was spent listening to them share memories and experiences about the rich traditions surrounding food.

Friends regaled us with takes about the grand celebrations during Eid and the holy month of Ramadan. Such epic tales of food and celebrations, from their families, of generations past are inter-woven into the tapestry of my soul for life.

I am writing this today after browsing through old photo albums on my laptop dating back several years. This has brought back so many memories, of enjoying the most brilliant food at my friends for epic Iftar parties, of foodie gifts shared neighbours and friends with us over the years and of my many trips to Mohammed Ali Road to relish amazing food during Ramadan.

The flavours and aromas wafting through the area is something that I can never forget. I just close my eyes and pretend am back there with my friends, feasting and just being a part of this beautiful tradition.

To all my Muslim friends, and everyone celebrating, I wish you a safe and happy Eid. It cannot be the same this year due to the pandemic that has brought the world to its knees. But this does not dampen spirit of celebration and the auspicious traditions of Eid.

Our entire Human race together shall get through this.We will emerge on the other side of this lockdown.

We will again someday soon greet each other with warm hugs.

We shall share our favourite food cooked with love and joy.

Together – we will defeat this invisible enemy.

Eid Mubarak to one and all.

Markets, Bazaars, Khau-Gallis, street-food – Vibrant and bustling and full of colour and local flavours. I have always been fascinated by them and make sure that whenever I travel back to India, I go and re-fresh my memories. I also make it a point to visit local markets whenever I travel.

Take a virtual tour of some of my favourite markets:

Dive into the virtual world and visit Italy with this beautiful video on their official tourism page

Butter chicken

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Incredibly easy Butter Chicken recipe

The very mention of the name of this dish conjures up images of a creamy and buttery gravy with delicious tandoor cooked chunks of chicken just begging to be scooped up with warm buttery naan

Butter Chicken – Travelsfortaste blog

Delicious chicken in a creamy and flavourful yet mild gravy sauce

This version is sort of a cheat’s version, meaning you can be create this much quicker if you follow my handy tips and tricks given below. There are also several adjustments I have made here which allow for alternate ingredients, especially swapping fresh cream for thick Greek yoghurt. Believe me it tastes just as good but it so much lighter on your tummy and your conscience!

Hugely popular North Indian chicken dish

This recipe adapts well to those using an Instant Pot or slow cooker too and is a great way to celebrate a BBQ. It is a very user-friendly recipe so if you do not have an oven you can still crack the code with some smart hacks. Yes, yes, I call my own smart, what can I say, am very humble like that 😉

Usually, I am a very happy bunny creating traditional Maharashtrian curries and especially from my home cuisine – CKP. But because I have lived in Bombay ne Mumbai most of my life in India , I have a palate that appreciates and loves a whole host of varied regional cuisine. And Butter Chicken sits right up there among those much-loved dishes. I don’t make this often enough is the only complaint I hear from the OH!

Butter Chicken

Manjiri Chitnis
Incredibly easy Butter Chicken recipe for a delicious chicken in a creamy and flavourful yet mild gravy sauce
Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Marination and resting time 8 hrs
Total Time 8 hrs 30 mins
Course Main Course
Cuisine Indian
Servings 2 People

Equipment

  • Mixer / Blender
  • Heavy Bottomed Pan
  • Griddle pan/oven and skewers

Ingredients
  

Round one of margination -Overnight margination of chicken/ or six hours before cooking

  • 450 grams Boneless chicken – personally, I prefer chicken thighs

  • 2 tsp Kashmiri red chilli powder (check notes below – I make mine fresh)
  • 2 tbsp Freshly ground ginger & garlic paste
  • 1 heaped tbsp Garam masala
  • 1.5 tbsp Freshly squeezed tbsp lime juice
  • Salt as per taste

Mix for round two of marination

  • 2 tbsp Cooking oil – ideally mustard oil

  • 4 heaped tbsp Hung curd (check notes below) – approx 1 cup
  • 1.5 tbsp Lime juice

Ingredients for the curry

  • 2 tbsp Unsalted butter

  • 1 tsp Oil
  • 350 grams Chopped tinned tomato– or 3 to 3.5 medium fresh ripe tomatoes
  • 1 medium-sized Red onion
  • 1 – 2 Green chillies
  • 1-2 Bay leaves
  • 1/2 thumb-sized Stick of Cinnamon (ideally cassia bark)
  • 1/2 thumb-sized Piece of Fresh ginger
  • 6 – 7 Cloves of Garlic with skin on
  • 2 Peppercorns
  • 4 Cloves
  • 1 Badi Elaichi /Black cardamom
  • 4 Elaichi/green cardamoms
  • 6 Cashew nuts
  • 6 Almonds without skin
  • 1 tsp Kasuri Methi
  • 1 tsp Sugar
  • Water as required
  • Salt to taste
  • 1.5 tsp Fresh cream or Thick Greek yoghurt
  • Handful Fresh Coriander leaves finely chopped to garnish

Instructions
 

  • Wash the chicken pieces and set aside in a bowl
  • Make small cuts in the chicken to allow the marinade to penetrate thoroughly
  • I prefer an overnight margination for the first stage as it makes the flavours shine through, you can do it about 6 hours before cooking as there are two stages to marination
  • Mix all the ingredients from the overnight margination list above and coat the chicken pieces thoroughly, place in the refrigerator overnight
  • The reason hung curd is used is to as to ensure that no extra water gets into the gravy and the gravy has a beautifully creamy consistency
  • Use a muslin cloth to hand the curd for about 2 hours
  • Place the dahi /curd/ Indian set yoghurt in a fine muslin cloth and twist the ends to close the muslin and made a big potli/ parcel
  • Once all the water from the yoghurt collects in the vessel below, it isokay to remove it from the muslin *Check notes
  • Beat the hung yoghurt with a fork and then pour onto the chicken, add the lime juice and mix well, then add the oil
  • Now put the chicken back into the refrigerator for at least four hours
  • About 4 hours before making the chicken remove from the refrigerator and let is sit outside for about 45 minutes (during winter, during summer – depending upon the room temperature let it sit out for at least 20 minutes)
  • Let the chicken rest outside at room temperature while you make the gravy
  • Soak the almonds in lukewarm water for 10 minutes, the skin will come off easily
  • In a heavy bottomed pan heat the oil and then add the butter , follow this up with the green chillies, crushed ginger , crushed garlic, bay leaves, peppercorns, cloves, black cardamom, green cardamom pods opened
  • Sauté well till all the whole spices are lightly fried , releasing all their gorgeous aromatic flavours
  • Now add in the whole cashews and whole almonds, stir and sauté
  • Then add the finely chopped onion and cook until they turn a light brown colour
  • Follow this up with the chopped tomato from a tin or concentrated tomato puree. Dilute the concentrated paste before adding. Read my notes below for tips.
  • Let this simmer for under 2 minutes, then transfer to a ceramic bowl and cool
  • String the chicken pieces through a skewer, spray some oil and cook them in a pre-heated oven at 200 degree Celsius until almost done. Turn the pieces so both sides get grilled equally
  • Alternatively, use a heavy bottom griddle pan and cook on either side till you see juices releasing
  • The best way to cook the chicken is over hot coal on a BBQ, which imparts a beautiful smoky flavour note to the chicken
  • Remove the chicken from the skewers and using a scissor cut them down to smaller chunks
  • Now blend the gravy using a blender – blend until you get a smooth consistency. Read my pro-tipbelow for this step – it can make or break your dish
  • In the same pan used to sauté the gravy, add the smooth gravy from the blender, if you want you can add an additional dollop of butter before adding the gravy
  • Now stir in the chicken pieces and mix well
  • Then add in the kasuri methi/dried fenugreek leaves, sugar and salt as per taste and cook on a very low heat setting until done. Cover and cook
  • When the chicken has cooked through transfer to a serving bowl
  • Garnish with fresh cream, some chopped coriander leaves, some kasuri methi/ dried fenugreek leaves and serve hot
  • Serve with a side of buttery garlic naans, or plain tandoor roti’s or steamed basmati rice or simply plain naan
  • Whatever you choose to pair it with remember to add a blob of butter on top for that added decadence
Keyword Butter Chicken

Smart Swaps:

  • Unsalted butter over regular salted
  • Few soaked dry fenugreek seeds can be used if you cannot find Kasuri methi. Dried fenugreek leaves
  • Thick Greek yoghurt over fresh cream
Butter Chicken – Recipe by www.travelsfortaste.com

Tips:

  • Chopped tomates in a tin and concentrated tomato puree in a tube are store cupboard essentials, also they have the right kind of acidity that you need. Fresh tomatoes tend to be sweet which may change the balance of flavours we are after here
  • Before blending the gravy sauce, you may want to remove the bay leaves and the badi elaichi. I do this both my husband and I believe that the sauce tastes better without blending this. Later just add these back with the chicken pieces.
  • Frozen onion and tomato gravy is very handy
  • Frozen ginger garlic paste is another time saver
  • Pressed for time? Skip the overnight marination and go for only one marination for 4 hours
  • Making a large batch of Butter Chicken? You will need more hung curd. I hang the muslin cloth from my kitchen sink tap so the excess water simply drips into a bowl waiting in the sink. Do not throw this water away! It is loaded with flavour and nutrients. It is great for mixing into chapati/Indian flatbread dough and a base for salad dressings (Yes!)
  • Batch cook – this curry freezes very well; I make 4 times the amount and stash my freezer when I have a packed schedule. It is amazing to come home late from work to this beautiful curry (I cheat and get store-bought naan when am unable to make any fresh!)
  • Skip the green chillies entirely if you cannot handle the pungent undertones

Notes:

  • Kashmiri dry red chillies are easily available in most Indian grocery stores/ Online as is the bright red ready to use powder. The powder is what gives this recipe it is trademark bright red colour. Do not fret if you can’t find the powder, just blitz a handful of the dried Kashmiri chillies in a spice grinder – dry blitz and make your own powder! If you want, you could also add water and all the other ingredients of round one of margination and make a paste. Saves time too!
  • Using an Instant pot? I will be sharing a version of this recipe in the coming days – will update a link here

Did you follow my recipe? Please let me know in comments, I love reading your comments and feedback

Snap a picture of your creations and use the hashtag #travelsfortasteblogrecipe and share it to Twitter, Instagram and Facebook and I will re-post it.

Butter Chicken – Recipe by www.travelsfortaste.com

Quick Red Lentil curry

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Easy basic Indian daal recipe

Dried Lentils – versatile, flavourful, and absolutely brilliant to cook with not to mention pocket-friendly, are an omnipresent part of my kitchen pantry. Every region of India has its own versions of lentil curries or daal’s as we refer to even the cooked version.

Made using storecupboard essentials

The skinless masoor daal or the split red lentil cooks very quickly and is a great choice for a quick dish that can be rustled up in next to no time. Perfect for busy evenings, steamed rice will cook alongside this curry and you will have a hearty and delicious meal all ready under 20 minutes.

Traditional Roots

My recipe is something I have been making for a while now and even Aai approves – which is high praise indeed. Ideally, Aai would have me cooked akkhe masoor or the whole masoor – brown with skin and whole. The recipe involves using some of our trademark ingredients like tamarind and freshly grated coconut and the result is a creamy, delicious and moreish daal that warms my soul.

Basic Indian Curry recipe for beginners

My recipe is a perfect for those getting familiar with Indian cuisine . This is one daal recipe you want in your repertoire. Adaptable and highly versatile, you can bulk up this recipe with veggies if you are cooking for fussy little ones. Everything about this recipe is user-friendly. This curry freezes well, make in batches and freeze for busy days.

Quick Split Red Lentil Curry

Manjiri Chinis
Delicious Red lentil curry, easy to prepare, vegan friendly recipe
Print Recipe
Course Main Course
Cuisine Indian

Ingredients
  

  • 1 cup Red lentil washed
  • 1.5 tbsp Sunflower Oil
  • 1 small pinch Hing/Asafoetida
  • 2-3 Kadipatta/Curry leaves
  •  ½ Hirvi Mirchi/ Green Chilli
  • ½ tsp Mohri/ Black Mustard seeds
  •  ½ tsp Jeere/ cumin
  • 2 cloves Lasun / Garlic with skin on
  • A small piece of fresh ginger washed and roughlysliced  – keep mortar pestel handy
  • ½ Laal Kanda/ Large Red Onion chopped fine
  •  2 tsp Garam Masala
  • ½ tsp Halad/ Turmeric Powder
  • 1 heaped tsp Laal Mirchi/ Red Chilli Powder
  • 1 heaped tsp Dhane/Coriander Powder
  • 1 small tomato chopped fine or ½ heaped tbsp canned chopped tomatoes
  • Salt as per taste
  • Water as per the quantity of lentils used
  • Fresh coriander leaves to garnish

Instructions
 

  • Wash the red lentils, drain and set aside
  • Finely chop the red onion
  • Heat oil in a pan
  • Leave the skin on the garlic cloves and smash the cloves using a pestle, remove the skin from the ginger and use a mortar pestle to crush it to release all the juices.
  • When the oil is hot add a pinch of asafoetida, mustard seeds and cumin, once the mustard seeds and cumin begin to pop and crackle, add the garlic, green chilli, curry leaves and the ginger. Remember to use a spoon to scoop all the juice from the crushed ginger into the pan, you don't want to waste all that goregous juicy flavour
  • Tip in the chopped onion, add the corinader powder, garam masala and saute until the onion turns a soft brown colour, keep stirring to ensure the onion does not burn
  • Add the chopped tomatoes and mix well, then reduce the flame and add the washed red lentil
  • Add enough water, cover and cook until done
  • Garnish with freshly chopped coriander leaves just before turning off the gas
  • Serve with steamed pressure cooked rice, always top with a nice blop of puree ghee, a nice cucumber raita will complete the meal

Learn how to make Indian food from scratch with my easy to follow recipes

As part of our #LockdownRecipes, I cooked this live on Instagram and have it saved on my IGTV – do go and have a look, please let me know in comments if you enjoyed watching my very first IGTV video!

My friend and fellow food-blogger Heidi cooked along with me on live from her home kitchen in St.Albans and I was so happy that some of my followers cooked along too. Check out my album Lockdown recipes in my Instagram highlights to see photos of their creations.

And if you do cook to my recipe do snap a picture of your creations and use the hashtag #travelsfortasteblogrecipe and share it to Twitter, Instagram and Facebook and I will re-post it.

Dill and yellow moong daal recipe

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Shepu ani moogachi chi Bhaji

My very first memory of eating this dish goes back to when I was in primary school. Back home from a busy day at school , I barely used to manage to wash my hands before running into the kitchen demanding a snack. Aai had cooked up this then strange looking green leafy vegetable with an aroma that was new to me, but it was served with a freshly made Jowar Bhakri, which I absolutely love. I guess it was love at first bite.

Simple, homely, delicious

This bhaji (Marathi for sabzi) is a very traditional dish, part of the Maharashtrian cuisine. Shepu (Marathi for Dill) leaves are known for the string flavour and certain foods, this leafy vegetable can evoke strong emotions. I belong to the camp of people that love this dish.

Traditional cuisine from Maharashtra

Dill and Yellow Moong Dal bhaji – (Shepu ani moogachi Bhaji)

Traditional Maharashtrain recipe using fresh Dill leaves and Yellow Moong daal, tastes great with a Bhakri
5 from 4 votes
Print Recipe
Course Main Course
Cuisine Indian
Servings 2 people

Ingredients
  

  • 1 I bunch Shepu / Dill leaves
  • 3/4 cup Split Yellow Moong daal without skin
  • 1 tbsp Sunflower Oil
  • 1 small pinch Hing/Asafoetida)
  • ½ tsp Mohri/Mustard seeds
  • ½ tsp Jeere/ Cumin
  • 3 – 4 Kadipatta/ Curry leaves
  • 3 cloves Lasun / Garlic with skin on
  • 1 Thumb sized piece Fresh Ale/ Ginger – smashed with a khalbatta – Mortar Pestle
  • ½ Kanda/Red onion finely chopped
  • 2 tsp Hirvi Mirchi/ Green Chilli and Kothimbi/ Coriander leaves paste
  • 1 tsp Laal Tikhat/ Red Chilli Powder
  • ½ tsp Halad/ Turmeric powder
  • 2 tsp Goda Masala
  • 1.5 heaped tsp freshly grated khobra /Coconut

Instructions
 

  • Wash the moong daal and soak it in hot water for a while – until you find the daal begins to soften , ensure it doesn’t totally get soft
  • Meanwhile wash and roughly chop the shepu/Dill leaves and tender stalks – and drain onto a tea towel
  • In a pan gently roast half the chopped onion and the grated coconut, do not allow the mix to to burn – remove from pan and set aside on a ceramic plate to cool
  • In the same pan heat the oil and prepare the phodni/tadka – when the oil heats add the mustard seeds and cumin, when they start to sputter add the garlic cloves and ginger , stir till the garlic begins caramelise
  • Meanwhile remove the daal from the water , drain the water through a colander and pat dry
  • Then add the remaining onion and the moong daal, allow the daal to almost fry but not quite
  • Add the goda masala and cook for about a minute , allowing the goda masala to coat the onion and daal thoroughly
  • Add the green masala, red chilli powder, turmeric, then add the shepu and stir for a while
  • Add the roasted onion and grated coconut mixture, and allow to cook on a low flame.
  • The shepu shouldn’t totally go soft and limp, that means it has overcooked. The daal should be cooked like pasta – al-dente – that means you have got the texture just right. Serve hot with a freshly made Jowar or Bajra Bhakri and some chopped onion.
Keyword Dill, Moong, Shepu

Memories of going to small villages in the interior of Maharashtra years ago, enjoying a hot bhakri made over a stove with a spicy bhaji like this in dim lighting and really enjoying everything that the place has to offer. These and other memories come rushing back to me when I make such recipes. After all, what is cooking traditional dishes, if not a journey to some part of our life, even if it may seem like a whole lifetime away?

Explore more recipes from Maharashtra, India:

Have you tried any of my recipes? Do let me know in comments, share your photos on social media with me with the hashtag:

I love reading your comments and seeing your photos! Stay Safe and Stay home during this lockdown.

Flora Indica, London – Botanical Themed Modern Indian

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Modern Indian dining with a botanical themed menu

I am always intrigued by the concept of modern Indian and was drawn to this restaurant because of its unique menu. The restaurant is named after and their theme derived from a book titled Flora Indica by two botanists Joseph Hooker and Thomas Thomson. Located a short walk from Earls court station on Old Brompton Road, this stylish venue is fitting of its splendid surroundings.

I graduated with a degree in Lifesciences and have a natural interest in Botany and thanks to my Indian roots, I have a keen interest in Indian cuisine particularly the regional diversity. This is why I am always interested to see how traditional Indian food is interpreted either based on a theme such as this – Botanical and using British ingredients or fusion.

At first glance, the bold blue at the entrance and the prominently placed nameplate tend to draw people into this airy space. The huge lifesize blue telephone box immediately reminded me of The Tardis in Doctor Who and I think I was probably as excited as young Billy Piper was whooshing away into galaxies unknown!

Time travel to the Victorian era

The heavy metalwork and a large collection of objects ranging from botanicals stored in pretty glass jars to gas masks and an intricate network of copper and zinc pipes are a creative nod to the Victorian period. Imagine the excitement of the Scottish botanists as they journeyed through India all those years ago discovering exotic flora and fauna. Probably not in The Tardis though but just as exciting am sure.

Creative interiors at Flora Indica
Creative interiors at Flora Indica

The restaurant is very spacious with a seating of 30 on the ground floor and 70 in the plush downstairs area which is equally quirky in terms of decor.

As I made a wild dash to meet my friend, I had worked up a proper appetite by then, I found her seated sipping on an interesting herbal mocktail called Flavours of Indica. She described this mixture of pomegranate juice with coconut water, citrus and a homemade spice rub , as very refreshing. I picked a gin cocktail from their very unique cocktail menu. They have an extensive gin menu keeping in line with the botanical theme. Why not have a browse through her interesting blog post about her visit to a fine dining restaurant at Mayfair.

We decided to share some of the modern Indian small plates from the A la carte menu. The yellowfin tuna and baby leek dish were dressed in black and white sesame and chilli caviar – we both agreed that it was delicious.

The next dish, however, was our favourite – a soft shell crab coated in batter, Amritsari fish style and served with tadka mayo on a bed of mash made with King Edward potatoes.

The chef surprised us with an off-menu delight – crab cakes. Curried crab meat coated in a crunchy batter served with a tasty chilli tadka mayo.

For mains we shared a lovely selection of dishes, each one picking one curry dish. The rogan josh was perfectly cooked soft meat from a suffolk lamb shoulder, slowly braised to release all it’s juices into the flavourful gravy sauce.

The corn-fed bergamot lemon chicken tikka was a very well-made dish. The creamy and makhani sauce demanded not to be left behind in the dish so we had to order some chilli garlic naan to mop it all up.

The beautifully presented basmati rice topped with pistachio and flavoured with fragrant kaffir lime leaf was very comforting, a great accompaniment to the curry dishes.

The sauteed curly kale and shredded Hispi cabbage side was a fabulous mix of flavours. Crunchy with strong undertones of ginger, enough to convert even the most determined kale sceptics.

Surprising how small plates tend to fill you up though, I do like this concept especially because it helps you monitor portion size.

Who can resist an offer for dessert and some much-needed dose of caffeine, especially in the later afternoon period? We succumbed to the tempting offer of kulfi semi-freddo and shahi tudka. The shahi tudka looked and was as regal as it’s name sounds

The crunch of the brioche smothered in a saffron sauce made with heavy cream, is balanced by the citrusy grilled pineapple. A very indulgent dessert this – I would always pick this one over a cold dessert, probably just how my palate has been trained over the years.

The kulfi semi Fredo is a nod to the popular Indian falooda, this version is basically a falooda deconstructed. The malai kulfi was fabulous and I could have poured a gallon more of the clove spiced chocolate sauce on top, given a choice!

We sipped on some lovely herbal infusion teas and then were given a tour of the downstairs area. Prepare to be dazzled by the bright interiors.

Massive floral shaped light fixtures adorn the walls and Harris tweed lined upholstery softens the tone.

This spacious downstairs area too is available for private hire, events, gin tastings, cookery demos and more.

An average spend of £60 to £65 per person will include one cocktail, two starters, a main curry dish and one rice or naan and a side and one dessert. Though the menu leans towards the higher price bracket, the food is well worth it.

Visiting London soon? Check out my detailed guide to London bridge area here. Get an insiders guide to the best local food, bars and hidden gems in the area.

*With thanks to my friend Le Binh and Flora Indica for the invite. All opinions expressed and photographs used are, as always, my own. No monetary compensation was provided for a positive review.

An Insider’s guide to London Bridge

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Discover the area around London Bridge

London Bridge is a bustling area is packed with so many attractions – Tower Bridge, Tower of London, Borough Market, The Shard, HMS Belfast, Southwark Cathedral and a plethora of amazing pubs, restaurants, farmers markets, street food vendors, theatres … the list goes on. If that has piqued your interest and you are curious to explore this area and tap into the some of the lesser-known gems then, read on!

About two years ago, DH surprised me with tickets to the viewing gallery at The Shard. I can never forget the breathtaking views from the dizzying heights of the viewing gallery and the feeling of falling in love with London all over again. Though I have explored most of the popular attractions around London Bridge and the Shard, in particular, I have always wanted to delve deeper into the offerings of this bustling city within a city. So when an opportunity to spend a day wandering around, drinking in familiar sights and sounds presented itself I found myself feeling as excited as a first-time visitor to London Bridge. For my fellow Londoners and anyone visiting from surrounding cities, it is a fairly straightforward journey into London Bridge station. In fact, the recently refurbished station is so well planned it is important to spend some time admiring how the existing parts of the station have been merged to create one big, airy, spacious fabulously modern station complex. London Bridge station has connections to overground lines and tubes. To tourists travelling into London, this part of the London Bridge area is a good choice to book your stay. An easy way to book is to look for hotels near the Shard, there is something to suit everyone’s needs. It is one of the most well-connected areas of Central London in terms of transport links and the neighbourhood has lots to offer everyone from young families to couples and even solo travellers.

I have put together a rough guide which is a mix of the most popular tourist attractions, some lesser-known spots and my pick of the best places to eat and drink at while near London Bridge.

Must-see attractions

Tower Bridge

Why did I wait so many years to experience this amazing marvel of engineering? No sensible answer to this question but it was the highlight of my day! I can never forget the feeling of gingerly stepping on the glass walkway and looking down into the deep waters of the Thames from such crazy height. One of London’s favourite icons, this bridge was celebrated its 125th last year.

London Bridge

It was only when we saw some toddlers and teenagers walking on the glass walkway and clicking selfies that we dared step on it 😉 It also makes one realise who fearless little ones really are, how their minds just absorb everything new around them and they embrace it so quickly and without hesitation… food for thought..

Don’t forget to also check out the stunning engine rooms and walk around and read about the very first team of people that worked around the clock to keep this busy moving machinery working at its best.

Tower of London

Whether you want to go admire the crown jewels or dive into a 1000-year-old rich historical background, this World Heritage site is a must-see. Don’t forget to pose and grin near the Beefeaters – uh-uh not the gin, these uniformed guards have been guarding the Tower since Tudor times.

Borough Market

This burgeoning market has been a part of the rich tapestry of Southwark for the past 1000 years. Home to thousands of vendors selling everything from fresh organic produce, artisan cheese, preserves, fresh seafood, exotic meat to many stalls selling exotic world cuisine. It truly is London’s largest, most popular and amazing food market.

Read my post about why you simply have to visit the historic Borough Market a fabulous foodie destination

Southwark Cathedral

This architectural beauty has some of the most beautiful stained glass windows dating back to the 19th century. The building also has been witness to its only Royal wedding dating to 1423.

Winchester Castle Ruins

Not to be missed the ruins of this once grand castle are to be found right behind Borough market. In its glory days during medieval times, it was one of the largest and most important buildings.

Admire the stunning rose window and marvel at the architecture of an era gone bye. Entry is free but restricted. There is a beautiful medieval style garden in the remains of the Great Hall.

Hop aboard The Golden Hinde

Perfect little ship to explore with little explorers, this was the first-ever English ship to sail across the world. For tour and other available experiences head here

Theatres and Galleries

Shakespeare’s Globe: If Music is the food of love….. An absolute must-see is the iconic Globe theatre. Dating back to 1599 this wonderful building is a cultural hub celebrating the life and works of Shakespeare.

Bridge Theatre: Home to a huge 900 capacity auditorium, this modern building caters to contemporary audiences.

London Bridge area is home to many amazing galleries showcasing amazing artists and works of art. Some of them are London Glassblowing, Science Gallery, Bermondsey Project Space and the White Cube Gallery.

St. Katherine’s Dock

St.Katherine’s Docks is a secret little gem. It is also Central London’s only marina and is tucked away right next to Tower Bridge. The picturesque docks form the perfect background for a plethora of cafes and newer office buildings.

Home to a vibrant community this landmark exudes an old-world charm which adds to the tranquil vibe of the marina. The Dickens Inn is a charming 18th-century warehouse which now houses the famous pub, restaurant and inn and is a sight to behold especially in the spring and summer months when the flowers dotting its facade are in full bloom.

The Dickens Inn

HMS Belfast

Witness to D-Day, it is said that HMS Belfast fired one of the first shots of D-Day itself. This now decommissioned battleship is the last remaining vessel of her type – one of the largest and most powerful light cruisers ever built. At the peak of her glory, she was equipped with the most advanced radar systems of the time. Highly recommended for a very engaging visit for young children and parents this national museum and one of London’s favourite Landmark celebrated her 80th anniversary in 2018.

View of the HMS Belfast from Hays Galleria

Sky garden

London’s highest public garden, this building offers panoramic views of London city. The best part is one can enjoy these views for free. Mind you the free tour tickets get booked up pretty quickly. Keep an eye out on their website and very actively updated social media for booking details and timings. They also have two all-day drinking and dining spaces called the Sky Pod Bar and City Garden Bar.

London Bridge – a riverside destination where Historical Landmarks like Tower Bridge sit next to the tallest building in the country. Home to one of London’s best and biggest food market, this neighbourhood has some of the coolest bars, restaurants, theatres and even a quiet marina.

Where to Eat and Drink around London Bridge

Breakfast at Borough Market

With a mind-boggling variety of fresh fruit juice vendors, artisan coffee and all manner of baked goodies available here, it is the best place to head for a delicious breakfast. The market opens at 10 am so get there early. After getting some breakfast I would suggest going to the Southwark Cathedral, followed by wandering past the ruins of the Winchester castle and admiring the Golden Hinde.

Then make your way to the Tower Bridge for their self-guided tour, tickets can be booked online for slightly cheaper than at the venue. Hopefully, you will have worked up an appetite by this time so head to one of the many fabulous restaurants.

Vivaat Bacchus: I booked us a table at this beautiful restaurant because they are known for their range of wines. They are South African by origin and the menu heavily features rare breed meats. They also have a beautiful cheese room stocked with a wide variety of cheese.

I picked a steamed sea bream for my main paired with a Merlot from their Lunch deal meal deal, available at their London bridge branch. Priced at £12.95 it was very delicious, light yet filling option. My husband chose the open steak sandwich. This whopper of a sandwich is made up of 125gm of Surrey Hills aged sirloin steak served on sourdough bread with triple cooked chips and lots of juicy caramelised onion.

Open steak sandwich

Work off the lunch by strolling across Hays Galleria, admire the tall ceiling of this covered market, enjoy riverside views of tall glass building including the walkie-talkie building – home of the Sky Garden. Then you can pick from a tour of the HMS Belfast or the Tower of London.

Take a break after admiring the crown jewels by relaxing with a pint or two at the beautiful Dickens Inn at St. Katherine’s Docks.

Local ale and three varieties of chips!
Bar at The Dickens Inn

After enjoying the beautiful surroundings of the marina, head to Sky Garden. Watch the sunset while you enjoy a cocktail at the Sky Pod Bar.

Work off the fatigue by getting some caffeine at the Rabot 1745 overlooking the Borough Market which will have shut by then but the surrounding bars and restaurants will be coming to life.

Rabot 1745, London Bridge

Enjoy a walk by the riverside or take your pick from the many shows at the local theatres. We decided to walk by the river and then headed to Waterloo which is a short tube ride away. Taxis are easily available too. We walked along the Waterloo Bridge, one of our favourite things to do and take in the beautiful views of the London Eye and Southbank on one side and the stunning St.Pauls Cathedral on the other bank.

Dinner was a hearty Cuban meal at a vibrant restaurant called Cubana behind Waterloo station. The brightly coloured walls are full of posters depicting the countries history, mix and match metal filigree chairs and rustic wooden tables huddle together for space. But no one complains because the martinis are flowing and they are the stars at Cubana. Mock guns and other bric-a-bac adorn the walls around us while the bar area and covered outside seating seem to be overflowing with hungry folks.

We left for home, exhausted but happy, feeling like we had just headed home from a day trip outside London.

If you want a more relaxed day out why not consider a trip to Denbies Vineyard? Read my post about my day trip here.

Also, find some great ideas for family days out find my Top 5 picks of some amazing places of outstanding natural beauty in and around London.

*Disclaimer: The spending money was gifted by Hotels.com, but all views are my own

Creamy Celeriac and smoked Red Pepper Soup

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A perfect winter warmer

Winter might be on its way, what with milder weather already here but chilly evenings definitely call for a hearty and delicious soup. This time though I had a few red peppers at home and I knew I wanted to smoke them and add them either into a soup or stew instead of my regular dips. So this humble, often ignored root vegetable found its way into my kitchen. Though I have cooked with celeriac in the past, this particular recipe has turned out so well I will be making it over and over again.

Creamy Celeriac soup with fiery spices and smoked red pepper

This soup is a fusion recipe where I use some common methods used in Indian recipes. I choose celeriac because I often walk past in when am shopping for vegetables at our local supermarket or the farmers market but never really bring it home.

Definitely one to save, why not bookmark or print and save this easy to recreate the recipe and you add something new to your weeknight meal plan?

Creamy and moreish Celeriac soup

Flavour Notes

The smoked red pepper and the mild red chilli really packs a punch while the herbs work hard in the background to add delicate undertones which hold their own even with the smoky pepper and healing garlic.

This soup is a brilliant winter warmer and is packed with flavour and healing properties thanks to the turmeric

Suitable for both vegans and vegetarians this soup is really versatile and a meal in itself.

Creamy Celeriac and Smoked Red Pepper Soup

Deliciouslythick and creamy celeriac soup with added flavours from smoked Red Pepper androasted garlic
5 from 7 votes
Print Recipe
Course Soup
Cuisine Fusion
Servings 4

Equipment

  • Oven
  • Any Blender, I use my Froothie Optimum Blender

Ingredients
  

  • 1 Medium sized Celeriac
  • 1 Medium Red Onion
  • 1 Long sweet Red Pepper
  • 5 cloves Garlic
  • 1/2 Mild Red Chilli
  • 1 Sprig of Rosemary
  • 1 Sprig of Thyme
  • 2 Sage leaves
  • 1/2 tsp Cumin
  • 1 Bay Leaf
  • 1 small stick of Cinnamon
  • 1/2 tsp Turmeric powder
  • Mixed Seeds for Garnish
  • 2 tsp Olive Oil
  • Salt as per taste
  • Freshly CrackedBlack Pepper

Instructions
 

  • Wash theceleriac thoroughly, using a sharp knife carefully remove the hard-outer skinand chop into cubes
  • Pre-heatoven to 190 °C
  • Roughly chop the red onion and red chilli 
  • Line abaking tray with foil and place the celeriac chunks, Scatter the thyme androsemary and drizzle some olive oil, sea salt and black pepper. Roast in thepre-hea ted oven for around 40 minutes
  • In the last 20 minutes ofthe roasting process, add the chopped red onion, garlic and chilli. If you donot have an oven, simply roast the chopped red onion and garlic in a heavybottomed pan over a medium flame with some olive oil, add the herbs and the cubedceleriac, sauté,add minimal water and cook with a lid on, until the celeriacis soft.
  • While the celeriac cooksin the oven, wash and pat dry the red pepper. Using tongs place on an openflame, turning frequently to char the outside skin. This will impart a deepsmoky flavour to the sweet red pepper. (I love doing this over charcoal on aBBQ during summer!)
  • Let the red pepper cool, then use the back of a spoon to gently peel off the charred skin
  • Once theceleriac is cooked, set aside and allow to cool enough to add in the blender
  • Blend the roasted celeriac,red onion, garlic and the smoked red pepper. Remove the rosemary and thymebefore adding into the blender. Add just enough water to form a thick grainy mixture.I don’t like to blend too fine, this way the soup has a nice thick texture
  • Heat the remaining Oliveoil In a heavy bottomed pot, sautee the bay leaf and cinnamon stick. Thensputter some cumin and then pour the vegetable mixture from the blender. Addthe red chilli powder and turmeric powder and mix well. Simmer on a low flamefor a few minutes with lid on
  • Seasonwith salt, freshly cracked black pepper
  • Garnish withthe mixed seeds and one sage leaf per bowl. I like to sautee the sage leaf in adrop of olive oil before garnishing – it renders the sage leaf crisp and allits fabulous flavours release into the little oil
  • Serve hotwith crusty bread slathered with lashings of butter or vegan butter

Definitely one of the many recipes that I will be making as part of my batch cooking, this soup makes a tasty lunch box treat. You can get really creative with toppings and to add some more oomph why not try drizzled with some coconut cream on top(vegan option) or if you a dollop of thick set creamy yoghurt.

While you are here, browse through my other Soup Recipes

I love reading recipes created by my fellow bloggers, so here are some easy to create recipes, do check them out:

Cinnamon Lounge, Isleworth, London – A review

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Isleworth’s local Indian restaurant

Travelling in from Twickenham station on a chilly November evening, I arrive at Cinnamon Lounge just before evening opening time.

Chef- Patron Shameem Ahmed shares his journey from training at India’s famed Oberoi Hotel Group to owning and heading Cinnamon Lounge. Multi-award winning Chef Shameem is well known in the industry and is professionally trained with a degree in Hotel Management. Before venturing out on his own he has successfully headed at popular restaurants in Richmond and Brentford.

The whole restaurant has a very festive vibe going with the Christmas decorations up. As I settle in, being greeted by a very cheery member of their team, I decided to sample the Virgin Pinacolada. Creamy coconut goodness bursting with citrusy tropical flavours, sunshine in a glass this drink.

Virgin Pinacolada at Cinnamon Lounge

New Menu launch to celebrate a milestone

Chef-Patron Shameem has recently introduced a new menu which continues to offer authentic Indian dishes well-loved by their regulars but with some exciting Indo-Chinese offerings.

Delicious Starters

The best part of enjoying a meal with my fellow bloggers is the opportunity to sample varied dishes which really gives me a better understanding of the various dishes offered at the restaurant.

For meat and seafood starters, Heidi and I sampled a really mouth-watering selection. The Cinnamon Fish is one of their signature dishes, the white fish is lightly battered and fried with garlic and onions and garnished with nuts and mint

Cinnamon Fish starter

The crispy fried prawns are made with fresh prawns coated in a mix of spices and a thick batter. Though the prawns tasted fresh and had taken up the flavour of spices, I personally found the batter a bit thick.

Crispy fried prawns starter

Another signature non-veg starter we relished was the Chicken Mongolian, this Indo-Chinese dish is a favourite with the regulars and a dish that one must try. The chicken is marinated in a unique blend of spices with fenugreek and peanut. But for me, the Dry Vegetrain Manchurian dish was way more tempting than the chicken starter! Vegetable dumplings tossed ina soy-based sauce definitely hit the spot – they have just the right kind mix of spicy, tangy, crunchy notes that I love and enjoy and have grown to expect from any good Indo- Chinese Veg Manchurian. This starter definitely took me back to my days in Bombay

Dry Veg Manchurian starter
Chicken Mongolian starter

The start from the non-veg starters was, without doubt, the fabulous Kalmi Kebab – delicious whole legs of chicken marinated in a rich mix of spices and yoghurt ad chargrilled to give the perfect balance of smoky, juicy, tender meat which fell of the bone very easily. Best enjoyed with a generous drizzle of lime juice and a large dollop of green coriander chutney with scooped up for every mouthful 😉

Kalmi Kebab starter

We also sampled the some vegetarian starters, chosen by Nayna, which included the fabulous Dry Veg Manchurian along with the Punjabi samosas, Chilly Garlic Cauliflower ( which can be ordered as chilly garlic mushrooms or even mogo – which I think is brilliant!), Palak chat – which is nice twist to the traditional street food Bhel and last but definitely not the least – Bhindi Karari

Punjabi Samosas
Palak Chaat

The Bhindi karari should be awarded as the best dish of the evening, this is a great accompaniment to drinks or fabulous just sprinkled over plain rice and daal tadka.

Bhindi Karari starter
Chilly Garlic Cauliflower florets starter

Though the Jhinga Kalonji (Hindi- English – Jhinga – Prawn, Kalonji – Nigella), is part of the mains menu we enjoyed this dish as part of our starter spread. These delicately spiced, chargrilled prawns are juicy and impossible to resist.

Jhinga Kalonji

It would be unfair not to mention the fried papad (popaddums) platter that was served with a selection of dips and chutneys – always a welcome crunchy snack to navigate the waiting period before starters arrive or after the mains to wash down with drinks.

Main course and sides

This was a real feast as we ate our way around a huge selection of amazing meat and vegetarian dishes all mopped up with beautifully fresh Naans from the breadbasket and a variety of rice dishes including a fragrant Pulav rice and fluffy perfectly cooked plain rice.

For our meaty mains, we relished -Dum ka Murgh – another signature dish this Hyderabadi speciality is cooked in a rich sauce of almonds and cashews inside a sealed pot giving the dish a fabulous texture and making the chicken almost disapper as it hits the palate. Gosht Kalimirchi, yet another signature dish which the chef recommends pairing with a buttery naan. Succulent pieces of soft-cooked lamb are flavoured in a rich pepper sauce. Butter chicken was done well and is a very popular dish which ranks high in my list of flavourful comfort foods, highly recommended for those who love Indian food but cannot handle the heat from strong spices. The Saag Gosht was a beautiful dish, perfectly cooked chunks of lamb cooked in a thick spinach gravy – great with a garlic naan and plain rice.

Saag Gosht

The lamb biryani had a generous amount of delicious lamb pieces and was served in a beautiful earthen pot, which of course all us instantly fell in love with.

A rich Daal Makhani, a smoky Baingan Bharta (Baingan – Aubergine) and a fresh off the tandoor Peshawari naan side completed the main course spread.

Garlic Naan

Indulging my sweet tooth

Desserts at Cinnamon Lounge

Dessert to share included warm gajar halwa – a popular Indian dessert made from grated carrot, delicious warm gulab-jamuns served with vanilla ice-cream (but served separately for our table as I cannot stand to mix the fabulously syrupy gulab-jamuns with a frozen scoop of ice-cream), thick kheer – which was very homely and came sprinkled with pistachios and we also tasted a portion of pista kulfi.

Gulab-Jamun

The food at Cinnamon Lounge is prepared by a skilled team which reflects in the consistent delivery of authentic Indian cuisine that boasts of refinement going hand in hand with traditional dishes.

Excellent neighbourhood Indian restaurant with great service and good food. The menu has a good variety and covers most of the popular North Indian dishes and Indo-Chinese specials.

Bar area

Average bill size for two adults with drinks, starters, mains and dessert would be approximately £55 – assuming beer is the drink of choice and there are 2 starters, 2 mains, sides and a dessert each.

Spacious Seating

With its delicious menu and festive specials, this makes for the ideal choice of place for celebrations with plenty of space for large groups. They also have separate areas for lounge, bar and dining.

Lounge

Cinnamon Lounge is ideally located for Twickenham rail station and the bustling high-street. Twickenham Road has several buses plying from a stop right outside the restaurant towards Twickenham, also there is ample parking space available. And for those days when you simply don’t want to move a muscle, then there is always the option of ordering food online 😉

*With thanks to Cinnamon Lounge for the invite. All opinions expressed and photographs used are, as always, my own. No monetary compensation was provided for a positive review.

Steigenberger Airport Hotel, Schipol, Amsterdam – a review

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Choosing which area to book a Hotel Room in

Amsterdam, a destination that features in almost everyone’s bucket list. So when we finally made our way to the Netherlands, it was over the Easter holidays.

Our booking was done not completely last minute but enough to make me panic (!!!) I did want to book around Schipol though simply because the connectivity to the city centre is brilliant and most airport hotels provide complimentary hotel transportation to Schipol Airport (also the rail station) and back.

If visiting the beautiful Tulips Gardens at Keukenhof is what you have in mind then you might want to consider booking in Haarlem. Advantage of booking here would be cheaper hotel rooms with proximity to Keukenhof but with good connectivity to the city centre via trains.

Steigenberger Hotel

This massive hotel has 440 rooms and suites. Our twin room was spacious and had a beautiful desk and came equipped with all the creature comforts that one would normally expect from a good business hotel.

Each room comes equipped with:

  • Free wifi
  • A/c
  • Safe to store your passport and any valueables
  • work-desk
  • Flat-screen TV
  • Minibar

A slim- concealed wall cupboard to store essentials like the kettle, mugs and trays

Plenty of space to stow away luggage, coats and shoes

Spacious interiors and space to stow away things

I loved the two huge chairs in the room, a massive mirror by the desk and a lovely desk and T.V

The bathroom came equipped with all the basic toiletries and was very clean.

Amenities at Steigenberger

  • Shuttle service
  • Free wifi
  • Fitness area
  • Spa
  • Swimming pool
  • 24-hour room service
  • Restaurant
  • Bar
  • Meeting Rooms

Just some basic pointers here, especially if you are planning to visit Amsterdam over Easter, half-term or any other holiday period:

  • Book well in advance
  • Always check rates on the hotel website and other booking sites
  • Many times airlines offer great deals on hotel and flight bookings done together, always worth checking
  • If you are traveling as a group, it is worth emailing the hotel directly to check out any special offers on bulk bookings
Windmills at Zaanse Schans

Top Tips to make the most of your time while in Amsterdam

Here are some recommendations to plan well and make the most of your visit to this beautiful and vibrant city:

Tulips

* I planned this entire trip on my own and have paid in full everywhere I have stayed at and eaten at, also for all activities. As always all opinions expressed are as always my own. 

Steigenberger Hotel Room, Schipol

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