Lifestyle - Travels for Taste

Where to find the best Aussie Burgers in Earsfield

August 5, 2017 by manjirichitnis Leave a Comment

Paired with a great beer, I think, a juicy burger hits the spot and nothing comes close to this divine
combination. But enough about beer already, how about burger and wine pairings? Ben’s Canteen
seems to have that sorted.

A local favourite, the Bens Canteen branch on Earsfield high street, is a trendy burger joint which has a great selection of wine to go with their Aussie style burgers. To sample the burgers, I decided to visit this new local hot spot. Located a stone’s throw from the train station, Ben’s Canteen has a welcoming and relaxed atmosphere. Large bay windows and a long wooden table right by the entrance beg you to sit down and enjoy a bottle of red while your order is prepared.

Though their epic scotch egg seemed quite tempting, we choose the pulled pork nachos to share. Packed full of flavour, the slow cooked pork was fall-off -the bone succulent – melt in your mouth meaty goodness. Coupled with melted cheese, the crunchy nachos are the ultimate treat in comfort eating. If like me, you can’t resist a gin and tonic then do try one of their innovative combinations – eight in all to be precise. My favourite – the Gin Mare strangely pairs well with the nacho starter.

For mains, we tried the trio of mini burgers, a fabulous combination of the cheese burger, the Hawaiian and my personal favourite – the Hot, crispy fried chicken burger. The regular cheese burger doesn’t disappoint with a fresh taste and satisfying combination of American cheese, pickles and juicy beef. What more could you want in a cheese burger? Though if I was to go back for a guilty treat – which I am sure I will, the Hawaain is what I would pick –
pulled pork and a pineapple fritter with red cabbage slaw tops the charts in terms of crunchy meaty goodness.

The hot crispy fried chicken burger satiates cravings for spice and flavour. Soft chicken breast encased in a moreish buttermilk batter with kimchi and spring onions finished off with a fiery Korean hot sauce before being slapped between fresh buns. Absolutely divine!

I like how they have kept the burger menu simple because each of the burgers we tried was fabulous. For all those hours, before visiting, that I spent browsing Instagram and drooling over photos of tempting burgers, salivating over melted cheese oozing from a meaty burger and dreaming of dripping egg yolks in buns, Ben’s Canteen did not disappoint. Not only did I get my burger fix and how, but also I absolutely loved washing them down with a great variety of wines. Given a choice, I would always pick a good Malbec but the Pinot Noir has also proven to be a reliable companion to the Hawaiian pulled pork burger.

Earsfield High Street has a spattering of some great local cafes and restaurants that serve everything from artisan coffee to Nepalese momos. Ben’s Canteen fits right in. No surprise then that, in past year or so, since it opened its doors, this has already become a popular joint amongst locals – they seem to cater to all tastes – everything from brunch time cocktails and bottomless bubbles to gooey cheese burgers AND everything in between (Brixton sourdough toast – here I come!)

It’s not just the great wine pairings that draw in the crowds at Ben’s, they also have a tempting brunch
menu and some really great cocktails. They are dog-friendly and local. In my book, they tick all the boxes.

*With thanks to Bens Canteen for an invite. All opinions expressed are as always my own. No monetary compensation was provided for a positive review.

Pure – authentic Indian Cooking at Fulham, London

April 14, 2017 by manjirichitnis Leave a Comment

Fulham High street is always buzzing with activity and is dotted by an assortment of eateries. Nestled among them is one hidden gem called Pure Indian Cooking. With a female chef, Shilpa Dandekar at the helm this is a neighbourhood restaurant with a loyal set of patrons.

The minimalist interiors at Pure belie the superior quality of food and service served up by the husband-wife duo. who have worked with some of London’s finest high-end names. Chef Shilpa has worked with the likes of Chef Raymond Blanc OBE. Both Faheem and Shilpa began their career with the Taj group and then continued to work with big names like The Bombay Brasserie and the Michelin-starred Quilon.

Cocktails with familiar Indian flavours like mango and chilli, I always find very tempting and the Mango Chilli Margarita at Pure is quite bold and refreshing.

We tried a range of starters but loved the Patra Chaat and seared scallops the most. What makes the patra chaat so special is the fusion of a popular street food – chaat with all it’s lively flavours married to a very homely familiar taste – that of patra or fried colocasia leaves. One bite of the patra and memories of my aai making ‘aloo chya vadya’ (patra in marathi) came flooding, reminding me how much I miss watching her cook, especially during Ganpati when she always very painstakingly makes these from scratch.

The scallops are fresh and the flavours are brilliant. The kebabs were fabulous simply they were cooked to perfection. The spices used for marination come through in every juicy mouthful and meat lovers will be left wanting for more.

With the starters setting the bar high, we were expecting a great set of dishes for mains to follow as well. And Chef Shilpa did not disappoint. Crab kokum fry – crab shell stuffed with spicy crab meat – was our favourite. Inspired by dishes the chef has eaten in her childhood home in the western coastal parts of India, dishes like the crab kokum fry, Lamb sukke and Mango curry are simple homely yet delightful dishes created with love and passion which clearly shine through.

I would also highly recommend the lassoni palak – leafy spinach cooked to a creamy consistency and tempered with burnt garlic – perfect with a large helping of rice and some prawn masala – ummm – so comforting and satisfying.

The Apricot Halwa is very moreish, as the different flavours are delicately balanced together. A dessert such as this befitting of a trained and experienced chef’s repertoire.

True to its name, the food at Pure is just that – pure, earthy and full of flavour yet with crafted with expert knowledge and the very best ingredients and produce. I would go back purely for the

I would go back purely for the patra chaat, crab kokum fry and the lamb dish and we do hope to make the most of the fact that this delightful restaurant is in our neck of the woods. But for those who can’t get to Fulham, there is a great opportunity to sample this talented chef’s cooking at her supper club called the ‘Modern Indian regional journey’. To book the supper club and to explore the menu in detail head to the restaurant’s website.

*With thanks to Humayun Hussain for the invite and Chef Shilpa Dandekar and Faheem for their warm hospitality. No monetary compensation was offered for a positive review. All opinions expressed here are entirely my own.

Shampan at The Spinning Wheel revisited

October 16, 2016 by manjirichitnis 1 Comment

Last time I was at Shampan in Kent it was a very sunny and bright summer afternoon and I remember O.D ‘ing on the cocktails and accompanying papad. This time around we were all wrapped up with the gentle early autumn sunshine playing peek-a-boo with the looming grey clouds hovering above.

This British Curry Award-winning, large and modern flagship outlet is very popular amongst its patrons in the local area and has recently launched a New A la Carte Menu.

We managed to make it in the nick of time what with delayed trains on the Southern line. On much insistence from the eager waiting staff I gave in decided to choose a cocktail over a mocktail (Not that I needed much convincing !)

An adaptation of the porn star martini this one packs a punch is in my opinion a great accompaniment to the Basil Scented Tiger Prawns with Desi Honey and Pepper Vinaigrette starter.

Encouraged by the brilliant taste of the first cocktail my defences completely crumbled and I had to sample the Lychee martini which was brilliant.

Lychee Martini - Shampan at the Spinning Wheel

Chef Sadek’s assorted grilled Hor’s d’oeuvres with Paneer, king prawn, chicken, lamb, salad and a relish is ideal for sharing and is a great way to a variety of different meats and vegetables on one platter. Presented on a slate tray this appetiser was quite popular around the table.

Tiger Prawns starter - Shampan at the Spinning Wheel

Assorted grilled Hor's d’oeuvres at Shampan the Spinning Wheel

The onset of colder weather always makes me crave a flavourful meat curry and the Hyderabadi spiced lamb with pilau rice was really tempting. The Shampan group prides itself on sourcing most of their ingredients locally and this main is made by slow cooking marinated Kentish lamb shank. The meat takes up all the rich flavours of the marinade and is fall of the bone soft, topped with moreish roasted vegetables it tastes great with a comforting side of flavoured pilau rice. I was quite fascinated by the thin slivers of okra used as a garnish which were flavoured with a light masala mix and flash-fried to make them absolutely delicious, crunchy and a far cry from the usual homely version of okra that we are used to.

Hyderabadi spiced lamb shanks & Pilau rice at Shampan the Spinning Wheel

The mister decided to try the Slow braised leg of kentish lamb ‘salli’ with straw potatoes with biryani rice for his mains because the salli bit reminded us both of grand Parsi meals we have enjoyed over the years especially at Parsi weddings and Navjote ceremonies.

The assembly is very well- thought of with the juicy slow cooked lamb resting on mince and a fried onion surrounded by a thick aromatic gravy with perfectly done basmati rice biryani topped with wafer thin sliver of potatoes deep fried – just the right crunch to garnish a fabulous main.

Slow braised leg of kentish lamb ‘salli’ with straw potatoes and biryani rice at Shampan - the Spinning wheel

Some of the dishes that the other guests enjoyed were Punjabi red spiced chicken breast served with sautéed spinach, pilau rice and Kerala spiced king prawns tempered with curry leaf and served with a thick coconut milk sauce accompanied with coconut rice.

Punjabi red spiced chicken breast - Shampan at the Spinning Wheel

The naan platter was fabulous too and the pipping off naans disappeared almost as soon as the basket was set down.

The dessert platter was grand affair with gajar halwa and an ice cream resting on a bed of crushed crunchy biscuit base and a beautifully fresh whole fig on the side.

Executive Chef Sadek Miah has created an truly delightful new menu with exciting and bold combinations with keeping in mind classic Indian recipes. The results are visually stunning, beautifully presented palate pleasing dishes that are sure to become very popular. The venue itself is very charming and a would make a great day out in the “Garden of England” not just for dinning out but as a party or celebration venue. The bar and main dining area at the Tamarind Room offers a spacious dining area done up in muted colours comfortable lattice wood chairs. Perfect for quite, intimate moments whereas the Caraway overlooks the garden and is bright and airy.

Shampan even caters for private functions with a dedicated space – the Saffron Room – a plush setting with it’s own huge bar and a generously proportioned classy function room.

Don’t leave without a cup of coffee to wash down all those spices, a great way to round off a superb meal.

*With thanks to Humayun Hussain and Shampan Group for an invite. All opinions expressed are as always my own. No monetary compensation was provided for a positive review.

Review – Chakra – Indian Fine Dining restaurant unveils new menu at Kensington, London

October 6, 2016 by manjirichitnis Leave a Comment

Having sampled the food at Chakra over two years ago, I was quite excited to see how the menu had evolved after it’s relaunch at Holland Street in upmarket Kensington.

Accompanied by the usual suspects, Nayna and Heidi, I settled in with a healthy appetite that I had managed to work up by salivating over the menu for almost over a week.

After sipping on fruity mocktails and cocktails with mini poppadums on the side, we got stuck into the starters. The deconstructed version of samosa came in the form of flat mini pastry spheres topped with a sweet potato & pea mixture finished off with swirls of tamarind chutney.

We also sampled the tandoori paneer, basil and mint Chutney – a good dish done really well and the soft and perfectly done chicken tikkas served with a chutney.

The baby spinach Fritters,we agreed unanimously, were the best starter from our selection. Served with a Spinach Galouti ( which was received with mixed emotions) and a dainty little blob of radish and spinach salad – this is definite winner.

No Indian meal is comeplete without some comforting daal-chaawal so Meloni dhal was a must with some simple steamed basmati – lovely long grains cooked to perfection.

While Heidi savoured seafood biryani with a side of sweet potato, Nayna relished an unusual but tasty vegetable dish featuring purple potato and ivy gourd. The star on the table though was the fabulous tandoori poussin – a magnificent dish of meat and spices cooked in a hot tandoor until the meat is ready to simpl fall off the bone with a gentle prod with a fork ummm. I also sample a sides okra which was scooped up in greedy portions with the buttery naans.

Never one to say no when presented with a dessert menu, I picked the Gulab Jamun Caviar ( what?! )- with pistachio toast and cardamom cream was undoubtedly the showstopper of the evening. Worthy of winning the title for the best fusion version of a very traditional but extremely loved Indian sweet, this one truly took my breath away.

The Mango Kulfi does a playful twist on the bog standard Indian forzen dessert. Moresih and creamy mango kulfi cubes resembling mini slabs of butter sat atop glass tubes filled with mango juice ( which I found overtly sweet) while freshl mango bits were chilled and served on the side in a generous portion. Like the Gulab jamnun caviar this dish was welcomed to our table with much glee.

Head Chef Tai Khan’s new menu takes fusion cuisine and bold combinations to new heights. Amongst the many new items on the menu, the most notable starters are Tandoori tiger prawns,

Mains not be missed out on are : Tandoori Poussin, Tandoori Gressingham Duck Breast, Figs; and Clay Oven Cooked Black Cod, Saffron, Samphire.

But undoubtedly the desserts here ‘take the cake’ with the Gulab jamun caviar taking home the crown for the most tastefully presented and creatively conceived treat for all senses.

Perched on a pretty cobbled street, it’s cosy welcoming interiors done in grey and large framed photos depicting scenes from rural India, this restaurant also has an alfresco dining area.

A renowned and experienced name for over 15 years in bespoke catering and events planning, Chakra Events receives huge catering assignments from a very demanding client base both within the UK and the international circuit.

Chakra has won the Best Caterer South Award at the influential British Asian Wedding Awards in 2015 and the catering arm has client spread as far and wide as Italy, France and the Netherlands through to Austria, Greece, India and more. Chakra Events offers varied cuisines like Pan-Asian, Lebanese and North African to European and Mexican apart from flavours derived from North Indian dishes.

For MD Arjun Varma, Chakra on Holland Street, is yet another feather in the cap catering to a global clientele who not only appreciate the restaurant but also their much in demand events catering.

Chakra on Holland Street - Gulab Jamun Caviar

*With thanks to Humayun Hussain and Chakra on Holland Street for an invite. All opinions expressed are as always my own. No monetary compensation was provided for a positive review.

Hoppers, SOHO – a review

August 18, 2016 by manjirichitnis 13 Comments

To anyone familiar with Sri Lankan cuisine, appams are no stranger. Re-christened as Hoppers in the colonial times, these light dosa like crepe’s also come in a fluffy stringy avatar much like idli in a ‘ramen burger’ form, are traditionally known as ‘idiyappam’ To try the Hoppers and more, served at the much talked about restaurant in SOHO, by the same name, I decided it was finally time to brave the queue’s. Accompanied by Asma, we managed to get there just in time before the crazy lunch hour rush started. We wanted to have a catch up and conversation always flows better when the ambience is right and the food is good.

Hoppers, SOHO, is another successful venture, conceptualised by the Sethi siblings, who are the minds behind Trishna, Gymkhana, Lyles’s, Bubbledogs and Bao.

While queuing up, I took a peek inside – the wicker thatched roof, wooden furniture, intricately patterned tiles on the floor and tables, yellow lighting – everything reminded me of an old Gymkhana back in India, oozing old world charm and character. Once seated inside you will notice the brightly painted Kathakali masks on a sunny yellow wall facing the bar.

Lovely wicker and wood panels inside Hoppers

The menu features what is known as short eats – basically, smaller portions like the ones served as snacks from road side food shanties. Similar to the greasy but very satisfyingly delicious spicy fried dal fritters served wrapped in newspaper cones or placed on pages torn out of old note-books and dolloped with scoops of spicy green coconut chutney.

My lunch companion Asma ( she who runs the fab Darjeeling Express) and I decided on hot buttered devilled prawns, bone marrow varuval and brinjal moju.

The rich, smooth and deliciously spiced gravy in which the bone marrow is served is finger licking good. The generously scattered fresh green curry leaves add that curry flavour to the sauce – we mopped it up with the string hoppers later. One bite into that luscious bone marrow and there is no turning back. In contrast, the prawns are fiery hot and smothered in butter, though not scathing, they are not for the faint-hearted. Asma’s Bengali palate approves of the succulent prawns so I would say give it a go – just have the cooling masala buttermilk at hand to wash down all the spice and grease.

Mains at Hoppers, SOHO

Onto the mains we picked the egg hoppers with fish kari and lamb kari. The Hoppers come with pol sambol, seeni sambol and a coriander chutney.

Pol sambol, seeni sambol and coriander chutney - Hoppers

Pol sambol is delightful relish made with Maldive fish and coconut. I am a great fan of seafood in general and love pickled seafood a lot. The seeni sambol is a Sri Lankan version of caramelised onion chutney. Together these little sides provide a fun adventure for your taste buds as you dip your cripsy hoppers into the kari and mop up the sauces.

The crispy edges of the hopper and the fluffy centre are both satisfying and filling and the fried egg in the center for me was just perfect. Dip the crunchy edges of the hopper or dunk large chunks of string hoppers into the oozing egg yolk and then scoop up some of the lamb kari – you won’t regret it.

I love how the hopper is both like a crispy plain dosa and fluffy like a steamed idli and filling like a neer dosa all in one. The egg on top just makes it so much better.

We also tried the Lamb kothu roti and although the lamb is hidden under a majority of veggies and roti it is quite a good dish as a filler. I am not a fan of kothu though, so I won’t miss it too much next time around and would really like to see more lamb in the dish.

The masala dosa comes with a very homely sambar and a fabulous sweet potato curry, I only wish there was more of that curry as it is simply amazing. The crisp dosa has a spicy dry chutney called podi scattered inside and a generous amount of perfectly done potato sabzi inside – you cannot fault this dish in any way which.

The Brinjal moju side is very tangy and the strong taste of vinegar is balanced by the spices used with the aubergine. Again this is something I could not get enough of.

The string hoppers come with pol sambol and Kiri hodi which is aSri Lankan coconut milk gravy with Maldive fish and fenugreek. I have mixed feelings about the Kiri hodi but they seem to be leaning towards love rather than hate. Perhaps more trips to Hoppers are required for me to make up my mind. Asma and me hungrily wiped down the remaining sauce from the bone marrow varuval with the string hopper – oh that sauce!

I would have loved to try the duck heart chukka and durian flavoured ice cream and then probably wash it all down with some string Tamil Nadu Kaapi. Unfortunately, there was no way I couldn’t eat anymore and had to take away a lot of the food. And the head Chef Suresh Pillai spoilt us by sending us generous portions of dishes to sample, that in addition to what we had ordered was more than we could possibly consume.

Over the past few years, AK and I have been to many Sri-Lankan restaurants around London. As expected they are to be found in the suburbs, notably in Tooting and East Ham. Our all – time favourite has got to Jaffna House – a no-fuss cheap and cheerful place where you can eat till you are ready to explode at the seams but still not draw up a bill of more than £20. So to be standing in a queue in SOHO for Sri-Lankan food was not something I was expecting. But am so glad I did and that too with a fab companion like Asma. For once, I didn’t have to apologise for taking photos from all possible weird angels with not just my camera but my phone too – of course – for all those social media channels that need feeding 😉

One of the many reasons that puts Hoppers in a class by itself in comparison to the other Sri Lankan restaurants is the entire ambience that they have so thoughtfully managed to create – the wood panelled interiors, framed posters, the gorgeous rustic hammered copper plates, those tiled tables, the efficient service and of course the food!

I most certainly plan to be back, to brave that queue, this time with hubs AK in tow, and no there won’t be any camera in sight. Just us and – the food.

Average bill person with one starer and one side to share, one main and one non-alcholic drink – £25 approx (without alcholol and dessert)

Don’t miss out on – Bone Marrow Varuval, Crab Kari on the specials menu if available – it is absolutely divine!

Disclaimer: Unless mentioned that I was invited to review, I foot my own bill when eating out and have written this review purely out of a passion of sharing my love of good food. I was not required to write a positive review and was not compensated monetarily for this post. Thanks to Chef Suresh Pillai for treating Asma and me to some complimentary dishes.

River Cottage – memories of Blog Camp 2015

August 2, 2016 by manjirichitnis 8 Comments

Farm visits are a great way to spend a sunny day outdoors exploring, learning and eating al fresco. In preparation for my press trip to Happy Eggs farm at Tring, which I leave for today, I decided it was time to re-live some happy memories of last year’s blog camp at River Cottage HQ. It was by far the best day out and short break of 2015 – A mini staycation in Axminster with some friends and a packed day full of great sessions at blog camp on a farm in the picturesque countryside.

Summer this year has been good so far with the weather really holding up. I do hope the weather is just as glorious for the next two days at least as it was last year when I went and spent a whole day at River Cottage. I am ignoring the fact that we have had a really gloomy start today with big scary grey clouds looking over London and a rather wet and chilly evening last night – Gaaaahhh!

Visiting River Cottage HQ for a day out, is an excellent idea, especially for fans of Hugh Fearnley-Whittingstall’s famous TV cookery show. My blogger friends Heidi, Nayna, and Tina decided to make the most of this opportunity Blog Camp by Foodies 100 and booked ourselves into B&B called Millwater House in Axminster. (Sylvia who blogs at Happiness is homemade was busy and couldn’t join in the fun but we missed her dearly!) With plans to not just experience a day out in the gorgeous River Cottage, we also made plans to visit the Lyme Regis and drink in the sights and sounds of Devon.

To kickstart our day packed with a kitchen tour, cooking workshop and photography and blogging workshops all of us made our way to the farm in a large tractor. Yes, the said tractor ferried us in groups from the massive car park area which has sweeping views of the countryside, up the hill to the beautiful grounds. They house a charming 17th-century farmhouse, cookery school and a massive kitchen garden, a yurt and a sprawling few acres of grounds housing all manner of farm animals.

Tractor ride to River Cottage views from car park

Inside the yurt a log – fire welcomed us while we were divided into groups. Settling onto bales of hay we got a chance to mingle while the day’s plan was explained. But before all the ‘hard work began we were treated to some freshly made canapes, pastries and piping hot cups of tea and coffee- after all, what use is a hungry soldier?

Breakfast tent outside the yurt at River Cottage

Group Cookery Demo at River Cottage

My group started with the cookery demonstration and demo with Chef, Gill Mellor. We made butter and used fresh herbs to flavour and garnish. I used the butter at home for many weeks and it was always great fun because it brought back memories of my mum making ghee at home and sneakily using the by-product into various dishes later.

The process of making butter from cream was fairly simple and I choose not to use any fancy equipment. It does take some effort but its well worth it. The buttermilk which is produced during this process went into the soda bread dough. I went a bit mad with the soda bread and added all sorts of delicious things like honey and berries and herbs into the dough. We left the butter to set in the fridge and the soda bread to cool by the huge windows.

Making butter with fresh cream at River Cottage

What went into my soda bread at River Cottage

Doesn’t that vase look lovely? The pretty flowers used in vases come from the grounds and are arranged in vases of all shapes and sizes, spread all over the farm this rustic styling adds a very homely and welcoming touch.

Photography session with Lucy

After the cooking session, it was off to practise our food photography skills with Lucy. Lucy’s blog Capture by Lucy is a visual treat and she shared a wealth of knowledge with us all the while patiently answering our many queries. We practised styling fresh produce with flowers and cutlery and various light settings.

Photography session by Lucy at Foodies 100 BlogCamp 2015 at River Cottage

By then we were famished and I was relieved that as we trooped into the large dining hall, we all needed a rest and those gorgeous aromas wafting around had us salivating. So when the mains were served everything went quiet for a while as we hungrily wolfed down our food. It was a great opportunity to catch up with other bloggers between courses and I was glad to see so many familiar faces. It was nice to be finally able to put faces to the names of all the bloggers I ‘meet’ almost daily in cyberspace.

Foodies 100 BlogCamp 2015 at River Cottage

Lunch at River Cottage

The beef ravioli was melt-in-your-mouth delicious and was served with summer vegetables. I think we first ate with our eyes – what a pretty plate and the aromas floating around were thanks to the 36-hour slow cooking treatment given to the beef. Naturally, all the produce used came from the farm. Without a doubt, this is the best ever ravioli I have ever eaten – can’t get a better farm-to-fork plateful, I guess! For sides, we devoured slices of freshly baked bread and generous portions of chilli-garlic corn on the cob slathered with swirls of golden butter dripping off the sides, as it melted over the warm corn. Ummm utterly delightful.

Beef raviloi at Foodies 100 BlogCamp 2015 at River Cottage

Freshly baked bread for lunch at River Cottage

If that didn’t send me into a food induced coma of absolute happiness then maybe it was the gorgeous dessert that followed. Again brilliant plating, for the coffee flavoured ice cream (my absolute fav flavour – yay!) with crunchy salted caramel, served with meringue infused with delicate fennel, topped with juicy and moreish roasted damsons, crumble and finally slathered with runny honey. Passport to food heaven I say!

River Cottage Kitchen Garden Tour

Tummies full, soul satisfied, we walked out, our batteries recharged, ready to take on the kitchen garden and grounds tour.

Head Gardener, Will Livingstone explained how the farm is a self-sustaining ecosystem in itself. A living model of sustainability and growing and consuming local produce the variety of vegetables and fruits produced here is mind-boggling. During this guided tour he gave great tips on growing organic. The best tip he gave which is ingrained into my brain is to plant other plants next to the vegetables so that the bugs can munch on them for example – garlic.

Fruits ripe to pick at the River Cottage farm

The produce from the farm feeds a mind-boggling number of people every year at the various events and cookery classes that are held regularly. Whatever the farm cannot provide is sourced from neighbouring Trill farm and other local producers. No wonder then that they are organic certified as accredited by the Soil Association and are managed under Countryside and Environmental Stewardship; schemes run by Natural England. And this 1.5-acre farmland and the team managing it are also proud to be ambassadors of the East Devon Area of Outstanding Natural Beauty.

Guided tour of kitchen gardens at River Cottage HQ

After the kitchen garden tour, we met the pigs and the hens who became overnight Instagram celebrities thanks to our group of camera trigger-happy bloggers.

It was then time to say our goodbyes and head back to our quaint B&B but not before a bumpy but fun ride in the massive tractor – an unforgettable experience.

The team at Foodies 100 and the one at River Cottage cannot be faulted for their organisation skills, their generosity, and of course their wealth of knowledge. To find out what’s happening now at the River Cottage check out their events calendar. I cannot think of a better day out, especially as a corporate team-building exercise than going to River Cottage H Q.

Looking for Travel Inspiration around London or other parts of the U.K, then have a browse through my travel posts below:

*With thanks to Foodies100 for organising such a fabulous blog camp event and the talented team at River Cottage for an unforgettable experience. As always all opinions expressed are as always my own. No incentive was provided for a positive review.

Experience modern Indian cuisine at The Painted Heron, Chelsea

June 21, 2016 by manjirichitnis 4 Comments

Experience modern Indian cuisine at The Painted Heron, Chelsea – a review

Friday evenings are everyone’s favourite day to well just let their hair down, to relax and let the pressure of deadlines from the week gone by settle down for a bit. That is reason enough to want to celebrate with a great meal.

If you can manage to get a date night on a Friday then it’s an even bigger bonus in my diary.

After what seems like a lifetime, we finally managed to find time for a quite dinner out for two last Friday evening. And we couldn’t have picked a better place to spend it at than the Fine dining restaurant – The Painted Heron. Situated in South Chelsea it is nestled at the exit of a quiet residential lane.

Quitely understated this riverside restaurant is perfect for when you are looking to indulge in modern Indian cuisine and enjoy a good wine list. After all, it is amongst the top 20 secret London restaurants that foodies love and is headed by acclaimed award-winning Chef patron Yogesh Datta.

We choose to sit at a cosy table facing the Heron Terrace. In spite, of the rain it was quite warm and a Champagne Cocktail was in order. It set the mood for our fabulous starters. Wild soft-shell chilli crabs on a skewer were plated so beautifully on a vintage plate and served with tree unusual chutneys. The crunchy batter was a mixture of sesame, chilli and lager, very moreish.

Soft shell crabs starters at The Painted Heron

The orange chutney gets its distinct flavour from crumbly goats cheese and the maroon chutney has plum and berry flavours – just one example of how traditional dishes have been interpreted to create a distinctive and unique menu.

The chicken tikka three ways, was everything you would expect from tandoor grilled chicken on skewers – deep smoky and juicy flavours lending themselves to succulent melt in your mouth chicken. The modern twist to this dish is the kala chana and potato side it is served which sits on a bed of freshly ground coconut chutney – delightful and a revelation of how unexpected flavours and ingredients come together to create this tasty combination!

Chicken tikka three ways starter at The Painted Heron

Minced Wagyu beef was an unexpected but fantastic choice for the chapali kebab starter, traditionally made with lamb. Served with tangy tamarind chutney the kebabs are paired with rice served in a small coconut shell.

Wagyu beef chapali kebab at Painted Heron

If these starters have amazed you, the creative dishes on main course will leave you spellbound. Dishes like peasant supreme sit alongside wild boar curry and venison haunch steak. Much as we would have liked to let our taste buds continue their journey into these wildly fantastic sounding dishes, we decided to keep it simple for the main course.

The vegetarian and meat thali’s come with there different curries, naan, plain rice, salad and curd raita. Served in rustic plates with the finish of old silver, the plating looks fit for royalty.

The fried okra in batter on the veg thali is brilliant and chicken curry from the meat thali is great with plain rice.

Thalis are a great way to sample several dishes in one mini meal.

Chilean Casabalanca Pinot Noir was a good accompaniment to our meal, balancing all those complex spices with the deep fruity notes.

Many of the other patrons were regulars and knew the staff well, many took their wine glasses along and sat outside at the Heron Terrace. We followed suit…

A perfectly cosy little spot to enjoy the late evening light and the warm summer air.

There is also a Heron Al Fresco menu to explore if you so choose.

It’s amazing how after a heavy meal we manage to crave for a little sweet something and the sorbet trio was perfect to share for two. It was a close call between the coconut and the mango sorbet but we both agreed that the coconut sorbet was the best.

This gem of a restaurant really does deserve every bit of praise it gets and then some more, with top marks for creative combinations that work well and traditional Indian food that you cannot fault.

After your meal, do not miss out on the opportunity gaze at the beautifully lit Chelsea Bridge. Such a pleasing sight especially on a rainy night it really is rather romantic. Also, a great spot to wait while you call an uber or if you get lucky with the weather simply walk along the A320 for sweeping views of the Chelsea bridge.

*With thanks to Humayun Hussain and The Painted Heron for an invite. All opinions expressed are as always my own. No monetary compensation was provided for a positive review.

Bangalore Express – new A la Carte Menu reviewed

June 8, 2016 by manjirichitnis Leave a Comment

Set in the heart of the City, Bangalore Express owned by acclaimed Chef-Patron Yogesh Datta, has a versatile menu offering loads of options to cater to every palate. On a pleasantly warm spring evening a large group of journalists and freelancers like me were invited to enjoy the launch of new A la carte menu.

Greeting familiar faces, as everyone arrived was a great way to settle in. The ‘Bindass bar’ is located on the ground floor and the stainless ‘dabbas’ that adorn the back wall reminded me of Mumbai’s efficient dabbawallas, ferrying impossible looking tiffins expertly balanced on their head snaking through busy and crowded railway stations. No wonder that the one of the cocktail’s is called Shantaram ( a very common name, also reminded of the book Shantaram by Gregory David Roberts) – which has amongst other flavours – mango and vodka.

I would highly recommend the new cocktail aptly titled ‘Bangalore Summer’. Strong flavours spicy green chilli and fragrant coriander delicately balanced with gin to create a refreshing summer drink – a pleasant reminder of cuisine typical to the southern states in India. Punchy and refreshing this cocktail seemed to be the popular drink of choice that evening.

The menu has all the usual classic dishes one would expect in any casual dining Indian restaurant, but the reason this place is such a firm favourite with not just the huge expat population that works in the city, but also with corporate clientele is the sheer variety of dishes they offer.

We ordered a selection of dishes from the starters and small platters, also the grilled sharing platter to really get the table buzzing.

The lollipop chicken from the Indo-Chinese small plates does not disappoint and is exactly what I was expecting – sweet and sticky chicken drumsticks with a crunch and a kick of red chilli with a hint of sesame flavour. The chilli squid is a fusion of flavours and a great accompaniment to summer cocktails.

The Nepalese momos – both the steamed chicken and tandoor grilled vegetable dumplings seemed to be popular with the other guests. I had to resist because compared to tandoori prawns they didn’t stand a chance;)

Steamed chicken dumplings - Nepalese momos

Without doubt, the star dish from the grilled sharing platters is the deluxe prawn platter which I shamelessly pretended to share with the two ‘foodies’ seated next to us. I could have asked for another platter if it had not been for the absolutely fabulous crispy okra chips. Very moreish these chips are coated with a light batter that is deep fried to a give it a deep golden colour. Devoured it dipped in tangy raw mango chutney and I guarantee you will greedily ask for more, just like we did.

Other gems like from the grilled sharing platter like the long chicken tikka skewer and mixed mini has some enthusiastic takers 😉

For mains, while I choose the rustic Marathi chicken curry on the bone, my friend ordered a crispy dosa – masala mash. The curry was very homely and is best paired with chapatis rather than rice. A surprise winner for me that evening though was a Punjabi boiled egg curry, It was so comforting and delightful that I would go back just for that one dish ( oh and the okra chips too!)

There is also a Deluxe dish section in the new menu with tempting offerings like the Asian seabass Nilgiri curry and culinary inspiration from around the world finds a place too in the big plates section. With offerings such as the Anglo-Indian fish and spicy chips, Dhaka Biryani to South African bunny chow all vying for attention. If that does not interest you then the popular ”Curry Plate Matrix” which lets you customise and build your own dish with a protein added to a curry base of varying degrees of heat, a choice of sides and also a choice of different types of rice – this matrix is a very creative option.

Express thali’s and old favourites sit nicely alongside vegetarian delights Paneer Lababadar and Bagare Baingan – an ode to the humble aubergine.

Great variety of dishes at Bangalore Express

What makes this new menu so good is the fact that it reminds me of the way menu’s have evolved at my favourite casual dining restaurants back in Mumbai. All the usual suspects like Chicken sweet corn soup – an Ind0-Chinese favourite, to fish Koliwada for starters, are dishes I identify with. What delighted me most, was a Maharashtrian Chicken curry on the bone – a very homely treat best mopped up with several chapatis hot off the tawa with just the right amount of ghee trickling off the sides.

Mango ras malai topped with pistachios seemed like an appropriate way to appease my sweeth tooth, creamy and satisfying this dessert is apt for the summer months.

This gem of a restaurant nestled in Gracehurch Street opposite the iconic Leadenhall Market is a fail-safe choice for popular Indian curries, crispy dosas, cracking cocktails and popular Indo- Chinese favourites amongst other food. For the more homesick crowd – the breakfast menu with its masala chai and the homely curries will definitely hit the right spot.

*With thanks to Humayun Hussain, Chef-Patron Yogesh Datta of Bangalore Express for the invite. No monetary compensation was offered for a positive review. All opinions expressed here are entirely my own.

OXO stock pots- ‘All you need to make great soups’ GIVEAWAY

April 19, 2016 by manjirichitnis 108 Comments

Though we are having sunny spells, chilly and windy evenings still seem to be getting in the way of spring season. At ours, both my OH and I are obsessed with hot soups and one-pot stews and casseroles. A hearty soup can be just the thing for a cold chilly evening and works as a complete meal that can be rustled up in no time.

Most of February, I was fighting off a terrible viral and bacterial flu and cold bug which just didn’t seem to go away. Naturally, I tried all sorts of home remedies and made lots of different varieties of soups.

Around this time OXO sent me a fabulous goody bag with some OXO stock pots, a good quality stainless steel Ladle with a sturdy handle, a Mackie’s Soup Mug – handy for eating soup in and looks very cheerful too, a Sistema Microwaveable Travel Mug – handy for carrying soup for a working lunch and an OXO Cookbook for recipe inspiration to make some delicious meals at home.

And now, I would like to share the joy with all of you with an opportunity to win this generous goody bag from OXO. To win this giveaway from OXO all you need to do is answer a simple question and follow some easy-peasy instructions.

One lucky winner gets this lovely bundle of goodies worth £50 : OXO Cookbook and a selection of OXO stock pot x5, 1x odour & stain resistant Ladle, 1x Mackie’s Soup Mug and 1x Sistema Microwaveable Travel Mug.

CONGRATULATIONS to Laura Z Banks!

a Rafflecopter giveaway

Good Luck!

CONGRATULATIONS to Laura Z Banks! Kindly check your email

Please have a read through the Terms and Conditions below:

One lucky winner will be picked automatically by Rafflecopter.
Deadline for entering this contest is 1st June’ 2016 midnight GMT.
Entry is open only to residents of the U.K, except Scotland and Ireland.
All entrants must be 18 years old and above.
Increase your chances of winning by visiting daily and tweeting out the pre-recorded tweet, provided they have done all other steps the first time when they enter.
ONE lucky winner will be chosen using random number generator.
The giveaway prize is as mentioned in the post – OXO Cookbook and a selection of OXO stock pots x5, 1x odour & stain resistant Ladle, 1x Mackie’s Soup Mug and 1x Sistema Microwaveable Travel Mug.
Neither OXO, nor I am liable for any damage of giveaway prize and / or contents in transit.
Please allow a minimum of 15 days for delivery of the prize, which may reach earlier or later. The giveaway prize will be sent directly by OXO.
The prize is as stated: it is non- transferable and no cash alternatives is available.
I retain the right to DISQUALIFY any entrant who does not complete all the steps mentioned above.
The winner will be notified on 4th June’ 2016 on Twitter by me and here on my blog post. I shall tag the winner on Twitter via their twitter id. If you are declared as the winner you agree to allow me and OXO to contact you via email id and share your details with OXO who will arrange for the goody bag to be sent out to you, to have your name announced here on my blog post and on Twitter.
If the winner fails to respond by 8th June’ 2016 then another winner will be chosen at Random.

*With thanks to OXO for arranging these fabulous gifts and sending me a similar set to sample and for review. No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own. Please note photograph is post is only representative and actual OXO products and other goodies sent may differ.

Brighten up a chilly, grey day with Horlicks Light + Reader Giveaway – Closed

March 1, 2016 by manjirichitnis 54 Comments

When a winter illness bug gets to you real bad – like it has to me, several things happen as a result. To top the list of annoying ill-effects is the feeling of being constantly drained out and lacking energy. To combat the lack of appetite and a do good a weakened digestive system, I found that I could benefit from a little pick me up! That’s where Horlicks Light comes in – which appears to work well with my many home remedies and an onslaught of daily rejuvenating soups. Horlicks Light has 14 key nutrients including Vitamin A, Vitamin C, Vitamin D, Vitamin E, Thiamin (Vit B1), Riboflavin (Vit B2), Niacin, Vitamin B6, Folic Acid, Vitamin B12, Biotin, Pantothenic Acid (Vit B5), Calcium and Protein. It is also suitable for vegetarians.

There is just something very welcoming about a steaming hot mug, loaded with nutrients that make me feel good instantly. Even more so, when it comes with some limited edition Horlicks memorabilia.

As am sure all of you know, that I am always looking for ways to share the love with my readers. So am pleased to announce, that Horlicks is offering one lucky reader a chance to win a set of this gorgeous limited edition Horlicks memorabilia – a ‘Store and Pour’ jar, a set of coasters, a sturdy and beautiful mug and a 500gm jar of Horlicks Light to get you started. Horlicks Light and Horlicks Light Chocolate have 55% less fat than Horlicks Traditional which means no added guilt for those of you watching your weight.

So why not enter this easy giveaway so that when the weather turns grim you can curl up on the sofa with a warm milky drink, to give you a boost for the afternoon. Horlicks is great for those looking for an alternative afternoon cuppa to help boost energy levels! A mug of Horlicks Traditional is packed with 14 key nutrients including Vitamin B6 which contributes to the normal functioning of both the nervous and immune system and can reduce tiredness and fatigue. It is also low fat and a source of protein.