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Bombay Brasserie – a taste of India in Kensington

November 20, 2015 by manjirichitnis Leave a Comment

A true blue Bombayite never passes up the opportunity to sample a good Indian meal especially when it happens to be on a cold and grey autumn evening in London in a fine dining Indian restaurant and a part of the Taj Group. The occasion? To experience fine dining Indian with the newly relaunched menu and fabulously refurbished interiors at Bombay Brasserie in the swank Kensington neighbourhood, with the Zomato London folks.

Bombay Brasserie has been around since 1982. Famous for their authentic Indian cuisine they have a menu offering the best of India’s vast and varied food with marked influences of various styles of cooking. The restaurant itself is set in a beautiful red stone building a few metres away from Gloucester Road Tube station in the posh South London neighbourhood. The beautiful Bombay Bar, the posh dining room and the newly done up conservatory area all have the same trademark elegance one would expect in any old world charming club with a distinct stamp of the British Raj. The huge modern chandeliers in the dining room fit surprisingly well into the decor as do the ceiling fans hanging from tall ceilings.

I was pleasantly surprised as am sure the rest of the guests were when we started off the evening with a tour of the kitchen and a quick session on the basics of marinating meat for kebabs.

Executive Chef Prahlad Hegde was on hand to show us around and while we marvelled the working of a traditional tandoor or clay oven which imparts the unmistakeable smoky flavour to naans and kebabs – grilled meat on skewers. ( there is nothing more that I dream of other than a fabulous kitchen but having an authentic tandoor where I can make mouthwatering kebabs – some day … fingers crossed!)

Executive Chef Prahlad Hegde and Chef and Director of Operations, Quilon and Bombay Brasserie Sriram Aylur have crafted a new menu and brought back old favourites like the Palak Patta Chaat which we sampled – one bite of that dish and there’s no going back – very moreish these little crispy fried baby spinach fritters are served with a tangy but cooling yoghurt, date and tamarind chutney.

**Mouthwatering kebabs at Bombay Brasserie**

Munching on soft buttery tandoori rotis hot off the tandoor we walked out of the kitchen into the beautiful conservatory. Walls hand painted in intricate designs mimicking a rare typical tribal art and a high glass ceiling heaving with foliage. What struck me most is the period furniture which brings back memories of all the beautiful vintage shops I visited in Pondicherry this January ….sigh…someone fly me back to Indian please? Like now!

**Elegantly refurbished Bombay Brasserie**

The Tulsi chicken tikka and lamb sheesh kebabs arrived first with a selection of chutneys and mini-poppadums. In quick succession then we devoured the Adraki lamb chops and cripsy spinach chaat.

Before the main course arrived we had shots of pumpkin soup seasoned with truffle oil – absolutely amazing. The main course was a massive spread of chicken and lamb dishes with saffron pulao, olive naan and the traditional laccha paratha. I loved the olive naan with pesto – pairs surosingy well with both dal makhani and chicken makhani. The aloo roast – baby potatoes roasted were spicy but ireesistible and I had to set them aside to be able to go back for seconds of the Kasundi Monkfish – a melt in your mouth chargrilled monkfish dish seasoned with mustard and hence the name.

**Fine dining Indian style at Bombay Brasserie**

Sipping the red wine recommended I think is a great combination with all the spices of the main course.Dessert was a classy affair with artistically presented portions of a mini chocolate samosa, choco raspberry mousse and a ‘to die for’ mango and fig ice cream – definitely one of my favourites from the menu.

***Divine desserts at Bombay Brasserie***

On our way out I was on a photo clicking spree – the interiors are an instagrammers dream, it was then that I saw it – the traditional ceiling fan -hanging from a high ceiling on a slender rod lending charm to its painstakingly created rustic ambience.

***A peek into the stunning dining room at Bombay Brasserie***

With a touch of class one would expect from the Taj Group, the Bombay Brassiere does itself proud with a good menu, excellent Indian food and superb refurbishment adding a touch of understated elegance reminiscent of colonial Indian gymkhana’s.

Why dine at Bombay Brassiere: For the ambience – superbly refurbished elegant interiors set in the swank Kensington area of London famed for its authentic Indian cuisine. The stylish Bombay Bar boasts of Bombay tapas to go with their cocktails and beer selection not to mention the Raj inspired framed photographs, the ceiling fans, plush armchairs and yes also a gorgeous central fireplace. A menu that is a great combination of traditional Indian classics and superb fusion dishes. And last but not the least to experience Indian hospitality at its very best.

Must- haves from the menu: Palak Patta Chaat, Kasundi Monkfish, aloo roast, olive naan, mango and fig ice cream. Jaljeera Negroni cocktail – potent and for those like Negroni in the first place.

*With thanks to Zomato UK #ZomatoMeetup and Bombay Brasserie for the invite. Many thanks to Chef Prahlad Hegde, the efficient kitchen team and team members who waited on us. All opinions expressed are as always my own. No monetary compensation was provided for a positive review.

Grilled fruit kebabs with a chilli honey drizzle

October 22, 2015 by manjirichitnis Leave a Comment

I have been craving some grilled food for a while. But my waistline will not take kindly to anything greasy so I went and bought myself a bunch of juicy peaches, nectarines and bright red strawberries and decided to make myself a huge bowl of fruity grilled goodness.

Grilled Fruit Kebabs with a chilli honey drizzle

I know the weather is dreary and not really right for starting up a barbeque so it is a relief that I can still get great results with a good griddle pan. Perfect for testing out my new cast aluminium grill pan then?

I really like the colour combination of red and black and because this cast aluminium grill pan is from the ultra-light cookware range by House of Fraser it is so much easier use especially to flip pancakes in! I was also a bit worried that now that I am in a new house and my new kitchen has electric hobs ( I so miss the gas hob! sob sob…) how things would turn out but the grill pan works on electric hobs just as fine as well as solid hot plates, gas, ceramic hobs, halogen and induction – so versatile. The best part is that it has a little groove on the side where your wooden or plastic spatula can rest – very handy.

**Cast aluminium grill pan from the House of Fraser**

Grilled fruit kebabs with a chilli honey drizzle

Perfect for summer, a great way to enjoy fruit, vegetarian and vegan-friendly fruit kebab dish

Print Recipe

Grilled fruit kebabs with a chilli honey drizzle

Cuisine: Starter

Author: Manjiri

Ingredients

[b]For the grilled fruit[/b]
1 cup of mixed chopped fruits – pineapple, peaches, kiwi, banana
sea salt
wooden skewers
Blueberries for garnish
[b]For the tangy drizzle[/b]
4 tablespoons honey
A generous sprinkle of smoked paprika
Juice of one lemon
1 tablespoon mint leaves chopped fine

Instructions

As it was the first time I was using the grill pan, it needed to be washed with warm soapy water <g class=”gr_ gr_121 gr-alert gr_spell undefined ContextualSpelling” id=”121″ data-gr-id=”121″>before-hand</g> and left to air dry. Also, the pan works best on the hob that matches the size of the pan.
Chop the fruit into large kebab sized pieces.
Allow the pan to heat for 2 minutes so that it is the right temperature – this may not be required on a gas flame hob.
Carefully place the fruit pieces on the pan and gently press down with a wooden spatula. This ensures that the fruit will not bruise too much but also will ensure that the soft flesh touches the hot ridges to give it the trademark grilled effect.
[cap id=”attachment_3627″ align=”aligncenter” width=”800″][url href=”https://travelsfortaste.com/wp-content/uploads/2015/10/IMG_2906-Copy.jpg”][img src=”https://travelsfortaste.com/wp-content/uploads/2015/10/IMG_2906-Copy.jpg” width=”800″ height=”534″ class=” size-full” title=”Making Grilled Fruit Kebabs on a cast aluminium pan”][/url]Making Grilled Fruit Kebabs on a cast aluminium pan[/cap]
Allow for about 2 -3 minutes, about 1.5 minutes each side on high heat but check by flipping over gently. The softer fruit especially the peaches and kiwi will take lesser time <g class=”gr_ gr_111 gr-alert gr_gramm undefined Grammar multiReplace” id=”111″ data-gr-id=”111″>on</g> the pan while the pineapple and banana will take longer.
Sprinkle some sea salt over the fruit.
After the fruit has dry roasted on each side transfer to a plate and set aside.
Remove the pan from the hob and move to a rivet or a cooling down and allow it to come down to room temperature.
In a small pan over low heat, add the honey and some water to dilute give the mixture a little, mix the smoked paprika powder as per taste and immediately take it off the heat. Pour the lime juice in and the add the chopped mint leaves, mix well.
Alternating between pineapple, kiwi, strawberry and peach cubes gently thread the grilled fruit onto the skewers. I like the little wooden skewers which <g class=”gr_ gr_114 gr-alert gr_gramm undefined Grammar multiReplace” id=”114″ data-gr-id=”114″>makes</g> it easier to eat them as well. Add a blueberry at the end of each skewer for visual effect.
Pour the tangy honey drizzle onto the grilled fruit and garnish with some finely chopped fresh mint leaves for a fresh and light taste. Squeeze some more lemon juice on top before serving.

**With thanks to House of Fraser for sending me a Linea Cast Aluminium Grill Pan 28cm for review. As usual all opinions expressed here are entirely my own.*

A slice of Costa Rica – Casado

September 10, 2015 by manjirichitnis 2 Comments

With summer firmly on it’s way out and Autumn settling in, the chilly nights demand some great comfort food. I wanted to try something different so I choose a popular Costa Rican dish – Casado. Why? Well, it’s the ideal comfort food, easy to put together and tastes amazing! Best part is it’s very easy on the pocket and if you plate it well, it looks like a posh meal – no one would guess what went into making it!

Costa Rican Casado

Casado literally means a ‘married man’ and it is said that the name probably originates from how the local men expected food to be served when they were eating outside so that it reminded them of familiar tastes of a home cooked meal. An authentic Casado which is served at ‘sodas’ or local cafes is accompanied by what is known as a Lizano sauce. The brand name Lizano is now generic and retails in N. America. Since this sauce is yet to hit UK shores ( believe me I did a fair bit of looking around in shops that sell Mexican ingredients, Asian, Carribean and most of my local supermarkets) I finally decided to make my own ,which was a great decision – why ? Well scope to experiment and innovate for one, coupled with freedom to incorporate easy to procure, local ingredients – resulting in a deliciously moorish creation! A traditional root vegetables dish from Costa Rico called Picadillo is a popular side dish with rice and tortillas. You can safely say that the gravy sauce is a marriage of sorts between the Lizano sauce and the Picadillo. I have done a fair amount of customisation and the most interesting part of cooking Casado was creating the gravy sauce, combining it with root vegetables and serving it as a wholesome gravy side dish. Let’s get started with the sauce aka gravy as this will take the most time to cook of all the other sides.

Costa Rican Casado

Recipe is good for 2 with generous helpings.

Root Vegetable Gravy Side

Prep & Cooking Time: 35 mins

Ingredients:

1 medium juicy tomato – finely chopped
2 small red onions finely chopped
3 medium carrots chopped into tiny cubes
3 small sweet fresh peppers finely chopped
A handful of cauliflower florets
A handful of very finely chopped sweet potato
1 heaped tbsp of finely grated celeriac
A pinch of garlic puree
Half a dry red Kashmiri chilli
½ tsp of thick tamarind puree
2-3 bay leaves
1 tsp dried red chilli flakes
2 tsp freshly grated black pepper
1/2 tsp sugar
½ tsp turmeric
½ tsp roasted cumin powder
2 tbsp Oil
Salt as per taste
A handful of finely chopped coriander

Method:

In a large saucepan, heat oil and add the chopped onions, add the garlic puree and cumin powder and stir well.
When the onion starts to reduce add the bay leaves, the chopped tomato and chopped sweet peppers, stir the the tomato & peppers around vigorously bit to get them to release their juices and reduce the flame to a minimum.
Throw in the finely chopped carrot cubes, sweet potato, grated celeriac, tomato puree and add enough water to cover this mixture.
Cook with lid on till the sweet potato and carrots begin to soften, then it’s time to toss in the cauliflower florets, season with the dry red chilli,tamarind,cracked black pepper, salt and sugar and give it a good stir.
Let this cook on a low flame with lid for about 25 minutes.
Keep opening the lid, stirring and adjusting the water if it becomes to run dry, we need a gravy like consistency.
When it done, add some finely chopped coriander in the tamarind should give it a bit of tangy twist, while the dried Kashmiri chilli gives it colour and mild heat, the sweet pepper and tomato puree work their magic together and the gravy is delicious and wholesome what with so many veggies hidden inside!

Red Kidney bean side

Prep and Cooking Time: 15 min

Ingredients:

1 can of red kidney beans
1 medium sized red onion
2 large tbsp tomato puree
1 tsp garlic puree
1 tsp red chilli flakes
Salt to taste

Method:

In a large saucepan, heat oil and sauté the chopped onions, add the garlic puree and stir well.
After the onion has sautéed, add the tomato puree and stir then add the beans and mix well.

Red onions for Kidney Beans

Add some water to the mixture and reduce the flame to a minimum, cook with a lid on but check often so that it does not burn or run dry.
4.Since the canned and ready to eat red kidney beans are preserved in salty water, check the taste before adding in any more salt, chuck in some dry red chilli flakes for flavour and set aside.

Red Kidney Bean side is done

Boiled white rice

Cook 1 cup rice using exactly double the water and a pinch of salt

Fried Plantain

Peel and chop the plantain into large chunks and fry in hot oil in a kadhai or wok until they are a light brown. It’s easy for them to char so get them out as soon as the colour turns a golden shade of brown, allow to cool on a plate on a bit of kitchen roll to soak excess oil.

Don’t fret if like me you can’t peel the plantain I simply use a knife and remove the thick green skin, even if that means that the plantain pieces are hexagonal or cubes now, well I never was too good at geometry 😉

Fish

Casado can be served with meat, fish or chicken. Chop one large fillet of fresh salmon and pan fry both sides till done in about 1 tbsp oil.

Cheese Tortilla

Heat a large flour tortilla –shop bought on a pan and adds a generous helping of grated parmesan cheese on tortilla. Just as the tortilla heats up and the cheese shows sign of melting fold the tortilla in half and flip over and toast each side till you have a crispy yum cheesy tortilla, slice into neat triangles ready to be served.

Cabbage Salad

Chop a fresh cabbage fine to get one large handful of cabbage, add half a red onion and a small handful of finely chopped cucumber, squeeze half a lime, sprinkle some cracked black pepper, a small amount of fresh finely chopped coriander and toss all these together. Easy-peasy right?

Serve the steaming hot rice with the salmon on the side, topped with some of the root vegetable gravy. Mop up the beans with the cheesy tortilla and munch on the sweet fried plantain with generous bites of the tangy cabbage salad in between mouthfuls of everything else.

Costa Rican Casado

Lunch at Shampan at the Spinning Wheel

September 2, 2015 by manjirichitnis 5 Comments

Set amongst rolling hills of the beautiful Kentish countryside is the plush Indian restaurant Shampan at the Spinning Wheel. I was invited to review their new Indian A la Carte menu which boasts of interesting combinations created using locally sourced where ever possible.

Shampan is located about a half hour drive away from Bromley South overground station. One gets the relaxing feeling of getting away from the fast-paced rush that one feels while travelling around London. When you first walk into Shampan at the Spinning Wheel the fireplace instantly put you at ease while the sleek modern leather couches create an atmosphere of luxury and comfort. Perfect for pre-lunch or pre-dinner drinks the lounge reflects the owner Sufian vision to recreate the oomph factor you would experience while say walking into a modern 5 star in Mumbai. Highly regarded for its cuisine, it’s carefully crafted menu created by Chef Sadek Miah Shampan at the Spinning Wheel, has won many awards and accolades namely the British Curry awards in 2012 and Newcomer of the Year in 2013. They also have been awarded a certificate of excellence for 2015 by TripAdvisor.

It was a warm summer’s day and I choose to cool down with a Virgin Mojito and followed it up with a refreshing ‘Apple Julep’. A large basket of fried poppadums sprinkled with a tangy dry masala powder which had the right hint of green mango was so moreish it was almost impossible to stop at one. A host of chutneys and dips accompanied the poppadums that were constantly replenished by the very smart staff. Since we had a very long wait before lunch as some guests lost their way, I had another mocktail this time it was an Almost Amaretto sour but it was far too sweet for my taste.

After a tour of the beautiful premises we were seated and served some delicious starters. I choose the banana wrapped tilapia with coconut and coriander – a fine balance of delicate flavours in perfectly cooked fish. I have tried similar dishes at many Indian fine dining restaurants and ever so often it is not exactly what I look for – either the green chutney is not as pungent as it should be or the fish is not as perfectly cooked – somehow it’s always the seemingly simple dishes that are the most difficult to produce to near perfection. For seafood fans this dish is one you must most definitely try!

A look at some of the other appetisers on our table :

I am quite sure I could have had another portion of the tilapia had it not been for the massive portion size of my main – grilled duck breast with goan curry sauce and cumin mashed potatoes. The duck was cooked well and the mashed potatoes were lovely with the grilled potatoes. The sauce was not what I had hoped for though, ideally a Goan sauce should have been spicier and richer but the tomato over powered the other ingredients. I loved the panner and tadka dal though, which I mopped up with buttery aromatic tandoori naans (with another helping of the yum poppadums!) .

All this while I was eyeing the delicious curry and rice mains the other guests were tucking into – particularly the Punjabi red spiced chicken breast with sauteed vegetables and pilau rice. I also loved the sound of venison smoked and cooked in Jodhpuri spices with crips okra – ummm what a fabulous combination. Another delicious traditional main was the Kerala spiced king prawn with a thick coconut sauce served with a flavoured coconut rice – ultimate comfort food! The grilled mullet was main looked great and I tasted a little but again the tomato like broth surrounding it was not a hit.

Grilled duck breast with goan curry — Grilled duck breast with Goan curry

It was a particularly warm summer afternoon and we were served some fresh fruit smoothie’s – again very generous size serves and quite delicious too.

A look at what the other guests enjoyed for their mains.

Tempting array of mains at Shampan — Mouthwatering array of mains at Shampan

This is probably one of the most generous portion sizes of mains I have ever been served. Naturally that left no place for dessert which was an Indian dessert – samosa filled with gajar halwa with a dollop of delicious ice cream. I did not sample the samosa but did have some of the ice cream. The presentation of all the dishes especially the dessert was lovely and the service throughout was very courteous.

First opened in 2011, this destination restaurant has much more to offer than just great tasting Indian food and swanky interiors. It is the perfect venue for dreamy weddings and has a separate function room too called the Saffron Room with a lounge area called ‘The Mumbai Quarters’ – aptly so because when I first walked into to lounge area it reminded of some of Mumbai’s best loved posh five-star restaurants. The location offers ample parking space again ideal for business lunches or a family get together. The soon to be done up bridal suite promises to be just as lush as the rest of the venue. To book the venue for events or reserve a table you will find all the contact details on their website.

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

Korean Beef stir-fry

August 13, 2015 by manjirichitnis Leave a Comment

What is one to do when left with a gorgeous cut of meat? Well other than eat it as is, would have been delicious given the meat in question was a 300 gm rump of steak with a fabulous chimichurri sauce. But I had other plans for the leftover steak. ( Where did I order this gorgeous steak? It was at CAU in Blackheath where I was invited for an Argentinian Street Food Masterclass where I learnt how to make empanadas and sampled some amazing authentic Argentinian cuisine. CAU group of restaurants is raising funds for the charity Action Against Hunger with the launch of #CAUnival a month-long celebration of ‘Friend’s Day’ or Dia do Amigo. Read all about it here )

The thought of a spicy Korean beef stir fry served with a comforting bowl of rice was very appealing. I wanted to ensure that I made the most of the succulent medium-rare cooked beef and gave the vegetables just the right amount of flavour without any flavour overpowering the already moreish chimichurri dressing.

Korean Beef Stir Fry

Ingredients:

250 gm beef (in this case I used leftovers from a medium-rare cooked steak with a chimichurri sauce)
2 tbsp sesame oil
2 tbsp Chimmichuri dressing
2-3 cloves of garlic
1/2 a red Thai chilli
250 gm of vegetables – carrots sliced into ribbons, green beans, bok choy
2 tbsp light soy sauce
Chopped fresh spring onion to garnish
1 tsp red chilli flakes
Salt to taste

Argentinian Lomito Steak with Chimichurri

Method:

Slice the beef thinly and set aside soaking in the chimichurri dressing. The chimichurri contains paprika, garlic, parsley, tangy vinegar and oil. Packed with favour this Argentinian steak sauce pairs surprisingly well with the spicy Korean flavours of the stir fry. If you are serving the Korean beef stir fry with steamed rice then leave it to cook before starting on the beef, so that it is ready soon after the beef is done.
Remove the skin from the garlic cloves.
Heat the sesame oil in a large wok and fry the garlic cloves in the hot oil until it just begins to brown. Sprinkle the dried red chilli flakes into the hot oil.

Garlic, red chilli and dried chilli flakes in sesame oil

Then add the chopped red chilli and add the carrots followed the beans, allow them to cook ensuring the vegetables still have a bite in them. Stir in the soy sauce and season with a little salt. (Light soy sauce has less salt content that’s why I generally prefer it over dark soy sauce)
Remove the vegetables and set aside in a bowl with a lid.
Then add the sliced beef into the wok and stir fry on heat for under a minute as the beef is already almost cooked.
Now reduce the heat to a minimum and add in the vegetables, add the bok choy and drizzle the chimichurri sauce over this. Mix everything well together.

Mixing the vegetables and the stir-fried beef

Remove from the wok and serve with the steaming hot sticky rice. Garnish with chopped spring onion for a fresh, crunchy garnish.

Korean Beef Stir Fry

Have you ‘herd’ of the #CAUnival?

August 10, 2015 by manjirichitnis 1 Comment

I find it find hard to resist a hands-on masterclass invite and it is the promise of making empanada’s and learning about Argentinian street food that lured me to CAU restaurant at Blackheath last week. A Buenos Aires inspired restaurant group CAU is located a short walking from the overground station facing the beautiful All Saints Church. The group is raising funds for the charity Action Against Hunger with the launch of #CAUnival a month-long celebration of ‘Friend’s Day’ or Dia do Amigo. A celebration of friendship this festival is celebrated in many South American countries. What better way to celebrate friendship that over a delicious feast which supports a good cause?!

Argentinian street food masterclass focusing on beef

As I walked up the hill to the restaurant, I walked past the pretty French Wine Bar – Le Bouchon, which I had visited for their opening a year ago, here is my review. One has the unmistakable feeling of being in a smaller village with huge green spaces and village shops while walking along the high street. It’s rare to get such a feeling but I get that each time I alight at Blackheath station and walk into the area – must be a great feeling to come back home to from work in the busy crowded city.

I found my way in and sat down with two very friendly young ladies – Cherry and Brucine. It was a very warm summer evening and the chilled glass of sprite loaded with ice and wedge of lime was just the thing I needed.

The big cut of beef on each of our tables seemed managed to do its job of whetting our appetite so while Dom the master griller took center stage for the master class, we were treated to various samples.

Master griller Dom explains the various cuts of beef

We then all got busy making empanadas with different types of stuffing, which we then took home to enjoy over tea. I baked my batch in the oven and enjoyed then with pipping hot cups of chai.

#CAUnival making empanada's and sampling various cuts of beef — #CAUnival making empanada’s and sampling various cuts of beef

After our master class we were treated to a fabulous meal, here’s a quick look at what we sampled – started off with a swordfish carpaccio (£6.50) which I highly recommend – it is a great way to start a meal. Thinly sliced swordfish topped with capers, crushed chilli flakes and dressed with parsley and lemon oil – pairs well with a chilled classic mojito.

Inspired by the master class and eager to try a classic Argentinian steak, I was recommended the Lomito – a fillet of rump which is considered the finest cut in Argentina, it combines the flavour of rump and the tenderness of fillet. I choose to have my steak with a delicious spicy sauce – chimichurri instead of the blue cheese that is offered with Lomito. Chimichurri is definitely the best partner for an Argentinian steak – nothing compares!

I was seated with a bunch of foodies and we ordered sides to share – here’s a look a what we shared – in keeping with the spirit of ‘Friend’s Day’. Loved the baked sweet potato (£ 2.95), Onion rings (£ 2.75) and the grilled corn with chipotle butter, chilli and herbs (£ 3.95)

Well don’t just sit there and ‘stew’ get cracking and book yourself a table at one of the 12 CAU branches, after all you wouldn’t want to miss out on this ‘rare’ CAUnival now would you?

To book your #CAUnival feasting experience check Eventbrite. You can visit any of their 12 UK sites. For every meal ordered from the #CAUnival set menu, £1 from which will go to the charity Action Against Hunger.

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

Taste ‘real’ this summer with the Häagen-Dazs Master Ice Cream Academy

August 10, 2015 by manjirichitnis Leave a Comment

Häagen-Dazs unveiled their Master Ice Cream Academy last week at Bloomsbury Square with a multi-sensory Haagen Dazs experience. I am always drawn to their luxurious ice cream because the ingredients are the very best and so ‘real’ – meaning no preservatives, no artificial additives, and definitely nothing nasty!

Experience #realornothing

To host the academy Häagen-Dazs brought together a panel of expert ambassadors ‘The Masters of Real’ – who helped create a unique experience for some select bloggers and members of the press. The academy is founded on the principle that ice cream should be made with high quality, carefully selected ingredients. That’s why Häagen-Dazswill always starts with a base of four ingredients – real cream, real milk, sugar, and eggs – no vegetable fat, no preservatives, and minimal air. The Masters of Real ambassadors all share Haagen-Dazs’ belief that Nothing is Better than Real. That is the carefully crafted Vanilla recipe by Häagen-Dazs hasn’t changed since they the company first started making it in 1961 – which is exactly what was the vision of their founder Reuben Mattus.

Häagen-Dazs strawberries and cream ice cream

Hosted in a specially created dome we participated in a few simple yet interesting experiments that revealed how our senses react to various stimuli. ‘The Masters of Real’ – acclaimed Head Chef at Duck & Waffle, Dan Doherty, leading lifestyle blogger Rosie of ‘The Londoner’ and sensory expert Professor Barry Smith, helped bring to life the qualities of premium ice cream, encouraging us to explore our senses: aroma, sound, colour, and texture, to discover how much they influence our indulgent moments.

Chef Dan explains the multi sensory experience

Here is a video about a conversation between Professor Barry Smith and Rose Thomas discussing the science of taste.

Chef Dan Doherty created a simple yet delicious treat for us using strawberries and cream Häagen-Dasz ice cream, topped with toasted almonds it was just the thing we needed on a warm summer afternoon.

Why not recreate Chef Dan’s peach melba float recipe at home this summer? Experience and share the indulgent and luxurious taste of Häagen-Dasz with friends and family!

Chef Dan Doherty making a Häagen-Dazs peach melba float

Häagen-Dazs’ Peach Melba Float

By Dan Doherty, Executive Chef at Duck and Waffle

Ingredients

Ripe peaches
Fresh strawberries
1 x tub of Häagen-Dazs Strawberries & Cream
Rose Champagne
Toasted almonds

Method

Step 1: Slice the peaches and strawberries and place a couple of each in the bottom of a tall glass

Step 2: Add a scoop of Häagen-Dazs Strawberries & Cream ice cream

Step 3: Repeat both layers

Step 4: Sprinkle with toasted almonds

Step 5: Top up with Rose Champagne

I for one couldn’t stop scooping out the peach melba from the tall fruit-laden glass but then we were given more ice cream to eat . This time it was to experience how the sense of touch alters our taste – comparing the feel of a soft silky piece of cloth to that of another that wasn’t as smooth – made all the difference on my taste buds! But as I began to peel off the lid of my ice-cream tub in greedy haste, salivating at the thought of another chilled treat, we were asked to wait just for a few minutes longer – to ensure we didn’t end up a broken spoon! Haven’t we all had that experience where we dug our spoons into a really tempting tub of ice cream only have the handle bend backward or worse still end up with a broken spoon? To prevent that from happening always allow your Häagen-Dasz ice cream tubs to rest for about ten minutes so the ice cream can be scooped out easily.

I was most curious to learn about how music alters our experience of eating the very same food by affecting our mood and Professor Barry Smith played two very different types of tracks while we sampled the peach melba float. I was very keen to gain some more insight into the work done by Professor Barry Smith into his research into the science of taste. Watch this space for an interesting peek into the science of understanding our senses and taste with Professor Barry.

If you are craving some ice cream then make yourself a very British dessert – Häagen-Dazs Frosty Eton Mess by lifestyle blogger Rosie on her blog The Londoner. A delicious recipe with a modern take on the classic recipe.

Here’s hoping you have enjoyed reading about the exciting journey my taste buds took with Häagen-Dasz and the ‘The Masters of Real’. Go get yourself a ‘real’ treat this summer – you know you want to.

The Masters of Real

*With thanks to Häagen-Dazs and Great British Chefs for the invite. All images are the property of Häagen-Dazs unless they carry the ‘travelsfortaste’ trademark.

Pasta Please – Round Up July 2015

August 3, 2015 by manjirichitnis 9 Comments

And yet another calendar month this year has flown past at lightning speed. The weather was brilliant over the weekend but it is acting up again… but don’t let the grey skies bring you down for I have a round-up here of some really creative entries for the Pasta Please blog linky hosted by me last month for Jacqueline of Tinned Toms.

First up is a slimming world recipe for Spring Vegetable Orzo from a blog called Penelope’s Pantry. An easy to make a recipe that Penelope has customised to make it dairy-free, it is loaded with veggies. Great for using up any veggies lying around so a good way to prevent food wastage. What’s more, is that it tastes good at room temperature too, Penelope recommends adding chopped tomatoes if you want to have this healthy and filling dish cold.

Up next is a moreish Pea and Mint Gnocchi Bake from Allotment2Kitchen – a blog from a Welsh Vegetarian who has loads of vegan and vegetarian recipes. And girl when you say you have a small freezer I totally hear you! Me with my mini fridge freezer in a small but very cute flat – my little matchbox world – I too ALWAYS have frozen peas – ready for emergency meals. And kudos to her for not giving into cravings for chips but coming home and making this baked pasta dish with a crispy, golden cheese topping.

Orzo seems to be the popular choice this summer as the next recipe is a Sicilian Orzo with Cauliflower and Saffron by Kate of The Veg Space. The very mention of such a rich combination of ingredients and saffron roasted cauliflower has me hooked. She describes her dish as a cross between a pasta and risotto – am sure that got your attention. Go Drool!

Shrimp pasta with spinach sauce topped with crispy Brussels sprouts from the blog Law students cookbook is a perfect example of how a great dish can be created with some imagination and ingredients that you have at hand. I especially like the way the brussels sprouts have been flash-fried to a garnish, I love the sprouts and can eat them plain or in absolutely any form – well almost.

Pasta Please July 2015 round up - creative recipes — Pasta Please July 2015 round-up – creative recipes

Top L -R – Clockwise: Spring Vegetable Orzo , Sicilian Orzo with Cauliflower and Saffron, Pea and Mint Gnoochi Bake and Shrimp pasta with spinach sauce topped with crispy Brussels sprouts

Easy Cheesy Pasta by Anitha of Veggiesome blog is a quick and easy pasta dish to rustle up when you need something delicious in a jiffy. Whole wheat pasta and cheese come together in a lovely combination of flavours.

A bowl full of deliciousness is the first thing that I thought of when I saw this Slivered veggie and soba salad with maple tofu from Janet at The Taste Space. A superb combination of Asian flavours this is a healthy and wholesome meal with no compromise on flavour. I especially love the whole avocado in there! I see myself making this for a weekend lunch soon.

Another fabulous money saver meal is the Pasta with tomato and bacon sauce from Jane at Onions and Paper blog. I simply adore thrifty recipes that combine leftovers, vegetables leaning towards being chucked out, store cupboard cans lurking at the back of a drawer and other odd things which can spare you the guilt of ordering a takeaway when faced with an empty fridge staring back at you when you know tummies are rumbling.

Hot smoked salmon, fennel and pea pasta by Linzi of Lancashire Foods blog is a another quick to put together dish. The hot smoked salmon is something husband and I love too. I love the sound of adding fresh garden fennel fronds which I imagine will add a fragrant touch to this comfort food.

Pasta Please July 2015 round up - inspiring recipes — Pasta Please July 2015 round-up – inspiring recipes

Top L -R – Clockwise: Slivered veggie and soba salad with maple tofu, Easy Cheesy Pasta, Pasta with tomato and bacon sauce, and Hot smoked salmon, fennel and pea pasta.

Thanks to all the bloggers who linked up their creations to Pasta Please for July 2015 and I hope you enjoy browsing through them as much as I did. And last but not the least thanks once again to Jacqueline who blogs at Tinned Tomatoes for letting me guest host the food blog linky challenge.

Great British Chefs Masterclass with Chef Russell Brown

July 29, 2015 by manjirichitnis Leave a Comment

Last week I had the pleasure of meeting and cooking along with a chef I greatly admire – Russell Brown.

Chef Russell Brown

Self-taught Master chef Russell Brown owned and ran a successful little restaurant called Sienna in Dorchester, Dorset. It was awarded 3 AA rosettes and a Michelin star in 2010. Only very recently has he closed shop to pursue a new venture – Creative about Cuisine.

We started out by preparing the ricotta in a process very similar to how I make paneer at home. Reminded me of all the times growing up when Aai would show us how to expertly get the paneer out from the vessel and hang it to set in a soft muslin cloth – which usually was engineered from her and aji’s ( nan’s) old cotton sarees’s. Chef Russell strongly suggests using distilled vinegar to split the milk to ensure that the end product is not affected by residual odours which may lurk around when anything else is used – lime for example.

How to make ricotta cheese – easy and quick method

While Russell recounted his adventures from his recent travels to Italy he showed us how to make the pasta dough. Then as our dough was resting Russell showed us how to make a delicious vegetable sauce which really was the highlight of the evening. It was so good with the pasta – almost like an edible silk scarf.

Making the vegetable sauce for the agnolotti

I was making Angolotti for the first time and it was great to really get hands-on with using the massive rolling pin to flatten the rested dough before passing it through the dough attachment on a KitchenAid. Pipping the ready ricotta mixture was great fun and gives more precise results than filling ravioli parcels with any kind of stuffing. Why? Well, the pipping ensures an almost even filling provided the fluted cutter is wielded almost symmetrically across the stuffed pasta sheet.

How to make agnolotti stuffed with ricotta cheese filling

The dessert was Raspberry and Mascarpone mille feuille and we had a team working furiously in the background to make it for us while Chef Russell showed us how to make the raspberry gel. I can never forget the taste of the gel on my palate – it sets almost instantly as it lands on the tongue – weird and fabulous at the same time.

Raspberry and Mascarpone mille feuille

In 3 hours flat we had made fresh ricotta and fresh pasta learnt how to make a delicious sauce to accompany our pasta and filled and cooked the agnolotti too.

At GBC cook school I have had the opportunity to meet and cook with some acclaimed chefs who have shared tips from their vast experience working across the best kitchens across the world. As a home cook and a writer, it is always a great pleasure to meet accomplished chefs and learn invaluable tricks and sample the brilliant food they cook. Working alongside some of my close blogger friends and getting an opportunity to meet more like-minded journalists and food enthusiasts is definitely a plus.

I have to also mention the lovely Rosalind Rathouse and her efficient team at the Cookery School. A spotless, well-maintained kitchen is the least one can expect from Rosalind who is a stickler for perfection and hygiene.

I am now quite determined to explore the joys of home made pasta by recreating Chef Russell’s delicious agnolotti and vegetable sauce sometime soon.

*With thanks to Great British Chefs and Chef Russell Brown for an invite to a truly memorable evening. Many Thanks to Rosalind and the team at the Cookery School. All opinions expressed are as always my own. No monetary compensation was provided for a positive review.

Pasta Please – July 2015

July 7, 2015 by manjirichitnis 5 Comments

After almost a year am happy to be hosting the Pasta Please food blog challenge once again. For those of you who don’t already this is a fun food blog challenge where you simply make your favourite pasta dishes, post them on your blog and then add them to the linky below. This challenge has been created by Jacqueline who blogs at Tinned Tomatoes and is an accomplished vegetarian blogger and recipe developer. She has many delicious and fabulous recipes made from scratch.

So what will you be cooking up? Am very excited to see the recipes that are linked up. Vegetarian, meat, fish, green , gluten -free or the latest fad courgette pasta noodles! – Bring it all on. There is no theme and I am a meat eater so all types of pasta recipes can be linked in.

If you would like to browse some of the delicious recipes that bloggers linked up last time I hosted, have a look at my round-up post here.

I have just ordered yet another kitchen gizmo much to the dismay of my hubster who worries I now need a new kitchen on stat! I am hoping I can make some cool courgette pasta or my new favourite – sweet potato noodles or ‘snoodles’ as the jargon goes.

But here is one of my favorite recipes that I make often at home, my Spicy Chorizo Pasta with loads of veggie goodness

All we ask is that you have a read through the following rules :

Post your pasta dish on your blog and add it to the linky at the bottom of the current challenge.
Link to my blog Travelsfortaste and Tinned Tomatoes
Use the Pasta Please logo in your post
If you use twitter, tweet me your post at @travelsfortaste and Jacqueline at @tinnedtoms with #PastaPlease and we will re-tweet it.
Only one entry per blog.
Recipes must be added to the linky by the 28th of each month.