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Butter chicken

May 18, 2020 by manjirichitnis Leave a Comment

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

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.

Quick Red Lentil curry

May 9, 2020 by manjirichitnis Leave a Comment

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

April 14, 2020 by manjirichitnis 12 Comments

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:

CKP King Fish curry – सुरमाई चे कालवण
Valache Birdhe – C.K.P style recipe -वालाचे बिरडे
Konkani Pompfret Fish Curry पापलेटचं कलवण
Prawn Khichadi – कोळंबीची खिचडी

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

March 4, 2020 by manjirichitnis Leave a Comment

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.

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.

Moroccan Afternoon Tea in London at Leila, Ealing

February 12, 2019 by manjirichitnis 6 Comments

Afternoon Tea with a Moroccan Twist

Afternoon Tea to me somehow always means dainty sandwiches and delicious pastries and an of course lots of tea and bubbly, ideally in a bottomless glass.

But a neighbourhood favourite restaurant in a leafy suburb of London has gone ahead and created a brilliant fusion version that will leave you coming back for more.

Situated literally minutes away from Ealing Common station, Leila restaurant sits pretty on a buzzing high street. Leila is just one of the many popular gems in this very gentrified part of London, otherwise known for its massive 47–acre green urban breathing space.

Now local pubs, a Japanese grocery store and an Iranian sweet shop all huddle next to each other, competing for attention, on this rather cosy suburb.

Beautiful fresh flower arrangements and a lovely enclosed seating area with huge decorative Moroccan lamps greet hungry patrons at the entrance to Leila.

I usually prefer to do afternoon tea with a group of friends and having Nayna and Heidi, my friends and fellow bloggers at the table was a great opportunity to catch up after what seemed like ages!

A rather luxurious mezze spread greeted me when I arrived. Smoky Baba Ganoush and crisp freshly made falafel and bowls of hummus with warm flatbread.

But the star at the table was a pastry stuffed with chicken studded with golden raisins. Popularly served during Lebanese weddings, this is traditionally a large pastry which is shared by 4 to 6 people. This mini version can still easily serve two people atleast. Lightly dusted with powdered sugar, this dish looks elegant and tastes fabulous.

We also really loved the phyllo pastry parcels served with feta cheese, very crunchy texture on the outside and soft melting cheese on the inside.

For our afternoon tea we move to a larger table inside and are greeted with bright done up interiors.
Rainbow coloured upholstery and brightly painted walls create a vibrant atmosphere. Strategically placed velvet Fez Hats and belly dancer hip scarves adorn the walls.

Hot Moroccan tea arrived in traditional kettles with slender snouts and colourfull glasses to pour the tea into. Fresh Mint leaves add a fragrant and visually pleasing appeal to the tea.

The 3 tiered cake stand literally heaving with a large selection of sweet and savoury treats arrives soon after. The mini chicken Pastilla Djaj is served with Zaalouk, a smoky aubergine and tomato dip. A mini chicken shawarma roll and a falafel wrap complete the savoury offering. Very filling and very fresh and delicious. The chicken is delicious and flavourful and the shawarma wrap flatbread is fresh and soft. Best enjoyed with several cups of refreshing Moroccan tea the savoury treats hit the spot.

We were informed that the desserts are all prepared fresh on-site and stay true to the theme of creating fusion flavours. The argan delice slice with pistachios and date is gorgeously moreish with crunchy praline for as a base. A very traditional Middle Eastern dessert the Mahalabia is a light milk pudding with delicate rose flavours and very similar in texture and consistency to a pannacotta. For some reason, this dessert reminded me of a childhood favourite – China Grass. One of the ways my mother would get us to eat our greens was by bribing us later with pistachio flavoured china grass, a jelly with local flavouring and a flavour profile similar that to kheer made in condensed milk. The pistachio cupcake was superb and I could literally have eaten six in one go if given an opportunity. The delightfully yum chocolate mousse had a nice hint of date and looked perfectly dainty on the platter. No afternoon tea is complete without a mini Victoria sponge, this one had notes of pomegranate.

The scones had warming notes of cinnamon and were served with fresh clotted cream and jam. But the pistachio Madeleine’s beat the scones hands down.

For a truly Moroccan finish to this divine fusion afternoon tea, a platter of nutty, crunchy and sweet Baklava was served. A far cry from the sticky mounds available at Christmas markets, these are the real deal.

By the time we are done, the light outside has faded and the yellow-orange bulbs throw delicate shadows from inside the intricate filigree design of the Moroccan lamps placed everywhere. Hungry locals are coming in and the place begins to get busy. Our cue to say our goodbyes and leave but not before we get a doggy bag each to take home.

Priced at £18.99 for 2 or £27.99 for 2 with a glass of bubbly each or a Leila special Moroccan cocktail each, this is a real steal deal. They have also launched cookery classes and I would love to go back for more of their food and to pick up some neat Middle Eastern cooking tips.

Curious to explore more options for Afternoon Tea in London? Why not browse through my blog and read about my experiences in various places:

For more afternoon tea options have a browse through Nayna’s post about masala chai here and Heidi’s review of the W Hotel here.

*With thanks to the hosts – Food and Hospitality Consultant Humayun Hussain and Leila Moroccan restaurant for an invite. All opinions expressed are as always, my own. No monetary compensation was provided for a positive review.

Tea time treats – September 2016

September 2, 2016 by manjirichitnis 3 Comments

Hello everyone and welcome to the September 2016 linky for Tea Time treats. Last month Karen, the host of ‘Tea Time treats’ at her lovey blog ‘Lavender and Lovage’ bid adieu to her co-host, the very cool Janie who blogs at The Hedgecombers. Jane has decided to step down for now and has passed on the baton now to Jo from Jo’s Kitchen and me.

Of course, Jo and me are very excited to part of this monthly linky which brings out so many creative and wonderful recipes from all over the blogosphere!

The theme for this month is ‘Savoury Treats’. I do have a sweet tooth but my taste buds are partial to savoury flavours. I think of all the varied of wonderful savoury fare that is served with steaming hot cups of masala tea and it sends me straight to my days back in India. From the famous ‘Chitale Bakarwadi’ from Pune to the crumbly and delicious ‘Mathri’ from the North of India, there is no limit to the amazing treats that are available to please every palate.

I, for one cannot wait to see what savoury treats you plan to make and share with us! I am hoping to see a lot of variety from ALL over the world.

Please have a look at the rules and guidelines below and feel free to contact us if you need to know more about this event and how to participate. Grab those aprons then and get cooking!

Tea Time Treats Rules and Guidelines:

Tea Time Treats is a monthly blogging event that showcases treats from our favourite meal of the day: teatime! Hosted alternate months by Karen from Lavender and Lovage, Jo from Jo’s Kitchen and me; each challenge involves a style of bake or popular teatime ingredient. All teatime treats, whether sweet or savoury, breads, pies, pasties, cakes, tarts, desserts, conserves or biscuits (plus many, many more!) will be featured over the coming months.

Rules:

Post your recipe on your blog with a link to Lavender and Lovage, Travels for Taste and Jo’s Kitchen and mention the relevant month’s host and attach the Tea Time Treats logo as shown on the event page.
Add Tea Time Treats in your blog post as a label/tag.
The recipe can be one of your own or one you’ve seen elsewhere. You are welcome to republish old recipes/posts but please add the information about this challenge.
Please be as creative with the theme as you like.
If you put your post on twitter please mention @KarenBurnsBooth, @travelsfortaste, @Jos_Kitchen and #teatimetreats in your message and we will re-tweet all those we see.
You do not need to enter every month to join in with the challenge.
Your post can be submitted for other blogging challenges, just make sure this complies with the rules of the other challenge.
VIP: Add your recipe link to the live linky posted at the bottom of every challenge post.
If using a recipe from another person, book, website, chef or blog, you must link back to the original recipe and not reproduce the recipe in full in your post. You must also use your OWN images for the recipe and not the original images, unless you have permission to do so, with appropriate links and any other information requested by the photo’s owner added to the image.

PLEASE join in the baking fun!

(Copy and paste the code below into your Text editor to embed the logo into your blog post)

<div align="center"><a href="http://www.lavenderandlovage.com/tea-time-treats" title="Tea Time Treats"><img src="https://www.lavenderandlovage.com/wp-content/uploads/2012/01/lavenderandlovage_teatime.png" alt="Tea Time Treats" style="border:none;" /></a></div>

Please add you Afternoon Tea and Tea Time Treats recipe links below!
THANK YOU and have a FAB September filled with brilliant savoury treats!
Karen, Manjiri and Jo

An InLinkz Link-up

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 strudy 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 inspiratin 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.

a Rafflecopter giveaway

And the WINNER is Adrian Bold! ( Twitter id:@AEBold123) CONGRATULATIONS – Please check your email and respond asap, thank you.

Please have a read through the Terms and Conditions below:

Winners will be picked automatically by Rafflecopter
Deadline for entering this contest is 31st March’ 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.
ONE lucky winner will be chosen using random number generator.
The giveaway prize is as mentioned in the post – a ‘Store and Pour’ jar, a set of coasters, a sturdy and beautiful mug and a 500gm jar of Horlicks Light. Neither Horlicks, nor I am liable for any damage of giveaway prize and / or contents in transit.
Please allow a minimum of 25 days for delivery of the prize, which may reach earlier or later. The giveaway prize will be sent directly by Horlicks.
The prize is as stated: no cash alternatives are available.
I retain the right to DISQUALIFY any entrant who does not complete all the steps mentioned above.
The winner will be notified on 6th April’ 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 Horlicks to contact you via email id to arrange for the goody bag to be sent out to you.
If the winner fails to respond by 12th April’ 2016 then another winner will be chosen at Random.

*With thanks to Horlicks and the PR team for arranging the 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.