cucumber

Uni brings Nikkei Cuisine to Victoria

July 20, 2014 by manjirichitnis 11 Comments

The largest Japanese settlement outside of Japan is in Peru and the unique fusion cuisine that is Japanese Peruvian is called Nikkei.Fiona invited me to accompany this time to discover Nikkei , she is an award-winning freelance writer and marketing consultant who currently writes about travel and London lifestyle for a number of publications and runs her own London lifestyle blog called London Unattached.

So it was a bright summer Monday afternoon that I trooped in Uni (the Japanese word for the sea urchin, a Japanese delicacy) restaurant and sushi bar designed by Andrew Martin, in Belgravia minutes away from the travel hub that is Victoria station.

I was shown to a cosy table downstairs.

For starters I got some steamed edamame with a spicy chilli and garlic sauce (£4.50) and some refreshing green tea served in a typical cast iron heavy pot which I would love to have as part of my growing food prop collection which now occupies every corner or of our tiny rental flat much to the chagrin of my hubby – I guess the last straw was trying to pass off a very heavy cast iron pot as a ‘place to keep his usb drives and wire hehehee

I had happily managed to forget my phone at home and therefore Fiona tried in vain to inform me of her delayed train. Blissfully unaware of this I sipped my tea and munched my edamame all the time trying to ignore some stuffy banker type folks on the table next to me talking shop – how boring…

So when Fiona arrived she managed to move us to a bigger table away from the ‘big boy talk’ as she aptly called it and onto a table where I could dump my bags and lay my camera lens and other paraphernalia – I do not travel light …

To make life easier we chose to have bento boxes for our mains and mine came with the udon noodle and fish cake soup while Fiona had a light Miso soup. I was feeling ravenous by the time the soup arrived and devoured it in a flash! (£24.5 per bento box – comes with soups, salad, sushi, & maki, main dish, side, rice and dessert)

Nabe Udon – Noodle and Fishcake Soup with Prawn Tempura.

Beautifully light Miso Soup

My Bento box had Kaiso Wakame – seaweed salad ,prawn and carrot tempura, main of duck tataki – seared duck breast finely sliced and dressed with mirin and soy, fried rice and sashimi selection. The duck tataki was deliciously morish, I also loved the seaweed salad and the sticky fried rice with the sashimi was very filling.

Fionas bento box came with steamed rice and anticucho sauce black cod and was very appetising , to read in her own words read her review of our lunch at Uni here.

We washed down our Bento lunch boxes with some chilled sake.

The very polite manager came and urged us to experiment with some of the Nikkei range from the menu and we were served two stunning dishes.

Tiraditos of Yellowtail with kizami wasabi,Yuzu and fresh mint presented in a creative and stunning display, it was delightfully fresh, sharp in taste with a delicate balance of colour and flavour. (£15.5)

Wildly beautiful looking salmon tartare tacos with cucumber,tomato,masago and creamy miso were crunchy and melt in your mouth creamy all at one once exploding with a light flavour in every bite – delicious! (£6)

Stuffed to the gills now I had to walk around click a few pictures and allow for some space to be created in my tummy to fit in some dessert 😉

To my amusement the very attentive young lady on the staff showed us how the colourful lamp shade were made from bottle of campari that could be detached and well glugged , given it was a hot summer afternoon I think it was a great idea that Fiona ordered us some Pisco Sour shots instead ;).Never having tasted these before I downed them in one go much to my own peril, the sake already in my system the shot gave me quite the buzz!

Thankfully my cooling Matcha Gelato worked wonders and cooled me down several degrees -phew!

Fiona managed to stay light with desserts too with a selection of fresh fruit.

The creation of former Nobu chef Rolando Ongcoy, the menu at UNI offers a good selection of grilled meats ,fish, sushi,sashimi, selection of tempura and maki. The Peruvian influence is prevalent throughout UNI’s menu, ceviche and tiraditos peruano included.

The bar area upstairs also has plenty of seating on high stools and around the bar, perfect for knocking down Peruvian fav’s like the pisco sours or coconut-based Chilli Mojito.

Victoria being a very office space kind of area is lucky to have Uni in its midst now, with bite sized healthier meal options ,seven- dish bento boxes for short lunch hours are on offer at a price of course. So the big banker boys and girls can have their financial pow-wow meets in the fancy cubicles or basement vaults if you please which can seat about 10 – 12 people, and if the huge ice buckets with bottles of chilled Moet and the power talk we overheard from the table next to us are anything to go by then Uni is already a haunt for these suited and well heeled office folks!

Website: Uni
Opening Times: is open for lunch and dinner, Monday to Saturday inclusive

*With thanks to Uni for the invitation. No monetary compensation was offered for a positive review . All opinions expressed here are entirely my own.

21, The Print Room, Covent Garden, London – Review (Permanently closed)

July 8, 2014 by manjirichitnis 8 Comments

On the corner of Covent Garden Piazza , housed in a beautiful Georgian heritage site is a 3 story delightful place -21 – a rustic Italian restaurant, The Print Room – a cocktail bar with 2 balconies overlooking the piazza and all the live entertainment it has to offer and the terrace located on the Piazza – a great way to enjoy the outdoors, drink in the hustle bustle, gaze at St.Pauls – all this under the shelter of huge umbrellas and heating for chilly evenings.

When I first heard of 21 the Print Room at Covent Garden I imagined it to be this tiny little place with a rustic feel , when we walked into 21 I felt I was walking into a huge cave with tunnels well-lit and the aroma of melted cheese wafting around .The historic cellar vaults converted in a fab Italian restaurant have a cosy warm feel .They also proudly claims to serve the best pizza and pasta in Covent Garden – We were soon about to find out….

Image Courtesy :21 Covent Garden

Hubby and me walked into the place on a very ,very warm summer evening and were seated at table perfect for a romantic date but we food bloggers need light for clicking away ,so once we were moved to a new table and happily settled into a comparatively well-lit corner of our choice ,we couldn’t wait to order some drinks and cool down a few degrees. Just as I thought I would melt with the heat these beauties came to our rescue – a Mango Bellini (£7.50)for me and a Verde Flower(£5) Sine Peccato,for the huster – it means a cocktail without sin.

The Mango Bellini – a Prosecco based cocktail was crisp,fresh,fruity ,summery while hubsters Verde Flower – a combo of cucumber,apple juice and elderflower with a dash of bitter lemon was fresh and light with lots of ice – so refreshing!

Accompanied by Wild Boar Tortelloni (£7.25) – Pancetta ,green beans ,sage cream and Black pepper Calamari with saffron aioli (£7.25) as starters.The batter for the calamari was a bit bulky making them a bit chewy, the tortellini was very good, could easily have eaten some more!

Image Courtesy :21 Covent Garden

I was told that the A la Carte menu is fresh, Italian-inspired and prepared with the best quality local ingredients – well now, I love the sound of that ! We ordered the Cornish Crab Linguine (£14.25) and the Figaro (£14.95) – a Milano Salami,Parma Ham & Pepperoni Pizza for the main course but honestly if you’re doing starters then this one pizza between two people is more than enough!

The Figaro is absolutely mind-blowing delicious with the 3 meat sitting there with black olives and cherry tomatoes – begging to be eaten! The goats cheese was nothing like I’d ever tasted before – so soft and creamy and not one bit salty. Abandon your fork and knife for this one folks, eat with your hands…lick the gooey gorgeous roasted garlic olive oil mixed with the melted mozzarella , as it drips off the sides while you devour this magnificent feast. The linguine was ignored by us for the first few minutes while we silently ate our pizza.I felt like Julia Roberts in the movie Eat,Pray ,Love telling her friend to drop the guilt and just eat their cheese laden gorgeous looking pizza when they go to Naples ,errmmm only I was sharing my Pizza with my hubster 😉

The linguine was good though paling in comparison to this star pizza staring at us. The crab meat was mixed well into the pasta and it was have been fun to eat this pasta slowly after squeezing lime generously over it , sipping a fine glasses red which goes with the fresh seafood taste and the chillies in the pasta.I ordered a glass of Red- the Nero D’Avola 2011 (£5.65 a glass , £21 a bottle) with my linguine.Hubster had a glass of Prosecco Brut (£6.80) to go with the mains.

Needless to say the mere mention of dessert and we would have exploded so we skipped dessert. Eager to walk and help digest the generous dinner now sitting firmly inside our tummies we took a tour of the print room upstairs which is a print shop turned cocktail bar, with a lovely balcony overlooking the piazza.We then walked out into the piazza past the Terrace ,to be greeted by fresh, crisp evening London air.

Image Courtesy :21 Covent Garden

So lets see, 21 delivered on their promise of serving the best Pizza in Covent Garden , the wine selection and mocktails on offer are impressive and I loved my Mango Bellini.Food and Wine taken care of .Ambience – the feeling of sitting huddled in a cosy cubby hole dating back to Georgian Times is something else, the view from the Print room is amazing , so I’d say this is a perfect place for romantic dates in the cubby hole of 21 or out on the terrace – better for warm summer evenings, great venue for hen and stag parties and a really cool place to hang out for drinks with your friends, they seem to have got it all covered huh?

Image Courtesy :21 Covent Garden

The photo below is of the most posh cubby hole in 21 comes with a fish tank for company 😉

Image Courtesy :21 Covent Garden

It was a beautiful clear night and the piazza was just so beautiful , a spattering of tourists seated in quiet corners near St.Pauls , the bars still overflowing with beer drinkers spilling out onto the piazza and of course the theatregoers walking to their cars or trying to get a cab.

The last time we were at Covent Garden with some friends they showed us this fab walking route to Waterloo station along the Waterloo bridge, it IS a great walk along the various many theatres ,pubs and brightly lit restaurants of Covent Garden and onto the bridge with stunning views of the London Eye on one side and the beautiful st.pauls cathedral on the other. And down the subway and you are inside Waterloo station, cool or what?!

It was an exceptionally windy evening as well and all of a sudden I wish I had my jacket on me, we stopped to take a few photos and this ones my fav:

Rushing to take cover in the warm subway , we made it to the station in under 15 minutes , this walking route now my fav way to get to Covent Garden from Waterloo station and totally avoid the claustrophobic tubes and the slow buses crawling through the omnipresent traffic on the narrow roads of Central London…..( there … now that’s a sure shot sign that I have become am a Londoner now….when one begins to crib about the crowded tubes and moan about the traffic …and look of alternate walking routes.. I think the novelty of being a newbie to this city is finally wearing off… in every way… but then the magic has settled in and just like I will always , always love Mumbai no matter what ,similarly London has sunk into my being in a way that can never be reversed… safe to say…am deeply in love… with all that London has to offer – even the tubes … oh yes!)

*With thanks to 21 and The Print Room for the invite.All views expressed here are my own. I was not required to write a positive review. No monetary compensation was provided for this post.

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Spicy Chicken curry

August 20, 2012 by manjirichitnis 12 Comments

Sunday Special Lunch – A Family Tradition

What a Sunday Roast is to a traditional English Family Sunday Lunch is what the combination of Spicy Chicken Gravy and Jeera rice or layered Chicken Biryani is to my family. My sister and I, have been brought on such wholesome, hearty, home-made totally from scratch – delicious food.

All these divine yet easy to recreate dishes, which my parents have always cooked with great passion and a lot of effort are what fuel my desire to share them with all of you.

My Aai and Baba ( Mum and Dad in Marathi) who wake up early every Sunday morning and work as a team to produce this brilliantly tasty chicken curry. Saturday morning my Baba would take me with him to te butcher to buy fresh chicken curry pieces. After coming home he would very patiently explain to us how he marinates the bird using all the freshly ground pastes and purees that Aai used to prepare while he was out shopping. On Sunday morning they would again team up to cook us the most amazing lunch. My best memories of Sunday morning are of waking up to the aromas of food wafting through the house.

Keeping the tradition alive

Few years ago when my husband and I moved to London, I was determined to keep this Sunday family tradition alive. I cooked the chicken adding my own twists and trying my best to recreate the same flavour that my parents seem to get spot-on every single time! So, when they came to London to visit us shortly after we had moved here, I was super delighted that they would cook this special Sunday family meal for us. As promised they cooked us their Sunday special while hubby and I eagerly took notes, clicked pictures and took in the whole energy they bring to this whole process.

This recipe is a spicier version of our traditional Sunday Chicken curry. The bord is cooked in thick gravy bursting with flavour. My Baba loves serving this with Jeera Rice and a beautifully simple Maharahstian Kakdichi Koshimbir in Dahi – Cucumber yoghurt raita. I hope you will enjoy cooking up this dish and hopefully creating happy family memories of your own.

Spicy Chicken – Chitnis Family Sunday Special recipe

My family’s Sunday Special Chicken curry recipe

manjirichitnis

A spicy and easy traditional Indian chicken curry recipe

5 from 4 votes

Print Recipe

Cook Time 25 mins

Course Main Course

Cuisine Indian

Servings 4

Equipment

Large heavy bottomed pot with Lid/Pressure cooker/ Instant Pot / slow cooker
Spice grinder
Blender
Knife
Chopping Board

Ingredients

For marinating overnight

1.25 Kilos Chicken – curry pieces / 1 medium sized whole
25 gm fresh coriander
1 tbsp toasted Dhane/coriander seeds
1 tsp Toasted Jeere/ Cumin
3 cloves Lasun/Garlic
15 gms Aale/Ginger
2 Dry Laal Mirchya/ Red Chillies
2 Dry Kashmiri Laal Mirchya/ Red Chillies
2 Hirvya Mirchya/ Spicy Green chillies
2.5 tsp Halad/Turmeric powder
2 tsp Meeth/Salt
1 tbsp Tel/ Cooking Oil

Tomato-Onion Mix for the gravy

1 tbsp from the marinade above
2 medium Ripe Tomatoes
2 medium Kaande/Red Onions/ Bombay Onions
2 cloves Lasun/Garlic
10 gm Aale/Fresh Ginger
5 gm Fresh coriander leaves

For the Phodni/ Tadka

2 tbsp Tel/ Oil
1 tbsp Sajuk Tuj/ Pure ghee
2 Tamalpatra/Bay Leaves
1 small piece of Dalchini/Cinnamon stick
Pinch Hing/Asafoetida
3 tbsp Garam Masala
2 tsp Coriander powder
2 tsp Halad/ Turmeric powder
3 tsp Laal Tikhat/ Extra Hot Red chilli powder
1 tsp Meeth/ Salt – or as per taste

Garnish

One dry red Kashmiri chilli and one green chilli sautéed insome oil /ghee
Few fresh leaves of coriander to tear and scatter on top

Instructions

Wash the chicken curry pieces and place in a large mixing bowl. I always use chicken without skin
Make a thick paste in the mixer-grinder/ blender using all theingredients , asfmentionedabove for the marinade.Ensure the consistency is that of a thick paste and not a watery mixture
Using a sharp knife make small cuts to the chicken flesh to allow the marinade to really penetrate inside the chicken, this will ensure that each piece is flavourful and not just from the outside
Apply the marinade onto the washed chicken curry pieces, season with some salt and a splash of oil. Mariante overnight in the refigerator
The next day get the marinated chicken out of the refrigerator about an hour before cooking
While the chicken is coming to room temperature, make the puree usingall the ingredients as mentioned above for the tomato and onion mixture. Ensure this mixture it is not watery. Set aside.
Heat oil in a heavy-bottomed pan or a pressure cooker
When the oil is hot, add the asafoetida, sauté the bay leaf and cinnamon stick (dry red kashmiri chilli at this stage is optional)
Add the garam masala, coriander powder and sauté
Then add the onion-tomato mixture and cook for under two minutes until the mixture thickens
Now add in the marinated chicken stir and some water, mix well. Add the red chilli powder turmeric powder and salt
Add just enough water to allow for a thick gray. Stir , cover and cook on a medium flame until the gravy begins to boil
Cover and cook until the chicken is totally cooked through and the oil seperates, this shoud take approximately 20 minutes on a low flame. Stir occasionaly to ensure the gravy does not dry out In the pressure cooker this takes two whistles – for a large bird three whistles
Garnish with roughly chopped fresh coriander leaves and the fried red kashmiri chilli and green chilli
Serve hot with a side of pipping hot jeera rice and some cucumber raita

Loved this recipe? For more chicken recipes try some more of my creations:

Shahi Khichadi

April 9, 2012 by manjirichitnis 9 Comments

I have decided to finally upload some of the recipes which received a lot of comments on my Facebook food album and I ended up sending out the recipe by email to many of contacts . Here is one of the easier and more popular ones . When I was a kid when my mother said ”khaichadi” in response to what’s for dinner ? it usually meant that one of us feverish and needed something gentle on the tummy or one of us was trying to recover from an upset tummy .Of course the taste of the boiled rice and green gram halved and with skin on or the yellow version without skin , is ultimately satisfying a great comfort food when served piping hot with a dollop of ghee and some warm milk ,a good night’s sleep guaranteed !

But my version is spicy ,with a tasty twist and a lot of fun to cook and even more fun to eat .

I adopted this recipe from the way my mother makes khichadi and also from how my pal S of www.jainfoodie.com makes Jain Dal Khichadi . I choose to call it Shahi meaning Regal or Royal here because it is rather a posh version of the humble boiled version. Khichadi meaning an Indian for a slurpalicious RICE and lentil dish cooked like a pulav /pulao/pilau /pilaf.

Ingredients (enough to serve 2 with second and maybe a third helping !)

Rice 1 cup
A Mix of the following in equalish parts in the same cup used to measure the rice – Massor Dal also called Red Lentils-split and skinless, Moong Dal also called Green Gram yellow we will use the spilt skinless variety and the split green moong dal with green skin on , Urid Dal also called Black Gram halved with skin ,some Toor Dal also called pigeon peas – yellow spilt and skinless .
1 large red Onion
1 medium tomato
2-3 Bay leaves
Bits of Cinnamon bark
2 cloves of garlic smashed with skin on
2 green chillies
Jeera / Cumin
Hing / Asafoetida
Salt to taste
Red Chilli Powder
Turmeric Powder
2 small potatoes
Few Curry leaves
Few Cloves
Few black whole peppercorns
18. Oil for sauteing
Some Ghee – maybe 2 spoons – Clarified Butter

Method :

Wash the rice and lentils and place them in a pressure cooker ,add 4 cups (use same cup as the one used to measure the rice and the dals) of water and another to make it a little softer than regular rice ,pressure cook till 4 whistles are done.
Once the steam slowly releases from the cooker , you can open the lid and it will look like the picture below but a bit different in colour because when I made this I was short on red lentils so didn’t add them . Actually even you make this dish with rice and only yellow moong dal it will taste just as good 🙂

While the cooker is cooling down ,chop the potatoes into longish strips and stir fry them in hot oil till they turn brown, add some salt, sprinkled over them just as they get done, these potato fries are our garnishing to add that REAL REGAL or SHAHI touch to the dish . Once done keep them aside and STOP yourself from munching on them before your dish is ready , my husband managed to gobble quite a few ,pretending he was helping me ”stir” the onions while I clicked pictures ..grrrrr

Now Lets prepare the tadka /tarka or the tempering. First slice the onion and the tomato vertically into thinish slices .
Add oil about 2 large tablespoons into a pan and one teaspoon of ghee just for flavour and aroma , when this mix is hot add some hing , then add the jeera and the crushed garlic and the 2 green chillies spilt along the middle lengthwise as it opens them up and allows the pungent seeds to spread through the tempering , one kick ass way to add that hotttt KICK to the dish ,trust me this one is explosive spicy HOTT as it has all the ingredients to help the taste explode in your mouth, saute till the garlic is brown and the garlic’s skin starts to crackle , then add the cloves, the whole black peppercorns , bits of the barks of Cinnamon ,curry leaves, bay leaves and keep stiring this mixture to prevent charring or over heating ,it will look like in the picture below :

Then add the chopped onion, It should look like the picture below:

Then after a while when the onion has begun to turn a lovely pinkish ,brownish colour and looks the picture below it’s time to add the tomato .

Now add the vertically sliced tomato slices , I can assure you that now the potent aroma of all those lovely spices and the onion are stirring up quite an appetite inside you and making you hungrier every passing minute .

I dislike chunky bits of tomato floating in my mouth while I gobble up the khichadi so I jus a flat wooden spatula and gently ensure that the tomatoes are totally mashed in a way that allows the mixture to become one entity, it should look like in the picture below :

Add just a bit of red chilli powder and some turmeric powder to the mixture above and add salt to taste ,Now add the cooked rice and lentil mixture to the above tempered mix of spices ,onions and tomatoes ,mix well stirring well, add salt again enough to flavour the rice and lentil mix .

It’s almost done , just keep this on a low flame for about a minute or two to allow the flavours of the spices to penetrate deep inside the rice and lentils .

The SHAHI KHICHADI is now ready to be garnished! Yay 🙂

WOW now doesn’t that look awesome ? I am quite proud about this creative production from my kitchen , hope you relish it as much as I did errr we did , hubby had to agree 🙂
If you fear that all the spices may be a bit too much for your sensitive palate prepare a quick cooling cucumber and curd accompaniment . Beat 2 spoons of set yogurt or thick flowing yogurt and add tiny square bits of fresh cucumber , season with a bit of salt ,some sugar and some jeera powder to taste .

Enjoy !