Travels for Taste

Tales of travel and food with a touch of spice

Washington D.C Air BnB stay

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We are gearing up for our very first stay in an Air BnB in the U.K. Naturally, that reminded me of our very first stay anywhere in the world in an Air BnB,

Seems like it was ages ago, in Washington D.C – our first ever trip across the pond too! We were so excited because we were off to spend Thanksgiving with our family in the USA and meet our cousins and my cute nephews! Sightseeing in New York was obviously on my mind but I was very eagerly looking forward to a short trip to Washington D.C

I found Cody’s air BnB listing easily and the booking process was very easy. We were lucky to get a booking with him because of all the positive reviews he had already earned.

I was looking for a place from where it would be easy to commute to the main tourist spots and also a safe, clean, and lively neighbourhood with a spattering of good cafes. This listing ticked all the boxes.

I sent Cody a message asking a few questions regarding location etc and once he accepted my booking request, it was smooth sailing from thereon.

On the day we arrived, there was slight confusion but Thanks to Cody being such a fab host it was resolved pretty quickly! The previous occupant has not followed instructions to leave the key safely and this had delayed our check-in time. So basically, we then had to leave our luggage with Cody while he arranged to have our room clean and ready for us.

But that gave us a chance to walk around and explore our surroundings and we found an amazing cafe and bookstore called Busboys and Poets and spent a happy few hours sipping coffee and relaxing.

When we walked into Cody’s flat, everything was neatly arranged and looked exactly like the photos he has on the Air BnB listing.

A short flight of stairs leading to level one houses two bedrooms, the ensuite one was occupied and we had one large bedroom with a comfortable double bed ready for us.

Neatly folded towels left on the bed were a nice touch. The bathroom outside was huge and we were the only ones using it – woohoo!

Cody’s fridge was stashed with various things which he said we could use, though we had all our meals outside and didn’t really need anything it was good to know he is so generous. Plates and coffee mugs, and cutlery was available to use and we washed whatever we used which was only a few mugs and spoons for our morning coffee and cereal. There were various types of sweeteners and milk also stocked up in the fridge. The morning that we checked out of our room, we briefly met Cody’s partner but unfortunately because of Cody’s busy schedule ( he is a nurse) we couldn’t spend any quality time with him.

The refrigerator door had loads of post-its with lovely messages from guests who had also enjoyed Cody’s warm hospitality.

On the day we arrived the weather was lovely but the next day it was really rainy! If it had been sunny, we would have loved to spend time in his lovely little front garden with a cuppa.

We had booked our bus journey online from London and after a busy morning where we managed to pack in some last-minute sightseeing, we took a cab and sped off to the bus station. Somehow though, I was very happy to get back in New York! New York reminds me so much of Bombay city – the pace, the vibe, the spirit, and the general feeling of being in a big, buzzing city – it simply can’t be compared!

Have you been to Washington D.C? And have you ever booked an Air BnB accommodation? Tell me what it was like in the comments below – I love hearing from you!

*We booked and paid for our stay, travel, and food in full.  No monetary compensation was offered for a positive review. As always this is an honest account of my experience. All information is correct to my knowledge but would advise anyone using this post as a guideline to please check for updated information.

Hoppers, SOHO – a review

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

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

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

Lovely wicker and wood panels inside Hoppers
Kathakali Masks - Hoppers

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

Masala butter milk - Hoppers

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

Bone Marrow Varuval - Hoppers

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

Hot,buttered, devilled prawns
Mains at Hoppers, SOHO

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

Pol sambol, seeni sambol and coriander chutney - Hoppers

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

Egg Hopper with Lamb kari

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

Egg Hopper

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

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

Lamb Kothu - Hopper

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

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

Brinjal Moju - Hoppers

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

String Hoppers

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

Hammered copper plates - Hoppers

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

Sambar at Hoppers

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

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

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

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

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

Grilled fruit kebabs with a chilli honey drizzle

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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
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
Cast aluminium grill pan from the House of Fraser
Manjiri Chitnis

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
Prep Time 5 minutes
Cook Time 5 minutes
Servings: 2
Course: Appetizer
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

  • 1 cup Chopped fruits – pineapple, peaches, kiwi,banana
  • Sea Salt to taste
  • Blueberries for garnish
  • 4 tbsp Honey
  • Generous sprinkle of smoked paprika
  • 1 Lemon juice
  • 1 tbsp mint leaves chopped fine

Equipment

  • Wooden Skewers
  • Pan

Method
 

  1. As it was the first time I was using the grill pan, it needed to be washed with warm soapy water before-hand and left to air dry. Also, the pan works best on the hob that matches the size of the pan
  2. Chop the fruit into large kebab-sizedpieces
  3. Allow the pan to heat for 2minutes so that it is the right temperature – this may not be required on a gasflame hob
  4. Carefully place the fruitpieces on the pan and gently press down with a wooden spatula. This ensuresthat the fruit will not bruise too much but also will ensure that the softflesh touches the hot ridges to give it the trademark grilled effect
  5. Allow for about 2 -3 minutes, about 1.5 minutes each side on high heat but check by flipping over gently. Thesofter fruit especially the peaches and kiwi will take lesser time on the panwhile the pineapple and banana will take longer
  6. Sprinkle some sea salt overthe fruit
  7. After the fruit has dryroasted on each side transfer to a plate and set aside
  8. Remove the pan from the hoband move to a rivet or a cooling down and allow it to come down to roomtemperature
  9. In a small pan over low heat,add the honey and some water to dilute give the mixture a little, mix thesmoked paprika powder as per taste and immediately take it off the heat. Pourthe lime juice in and the add the chopped mint leaves, mix well
  10. Alternating between pineapple,kiwi, strawberry, and peach cubes gently thread the grilled fruit onto theskewers. I like the little wooden skewers which makes it easier to eat them aswell. Add a blueberry at the end of each skewer for visual effect
  11. Pour the tangy honey drizzleonto the grilled fruit and garnish with some finely chopped fresh mint leavesfor a fresh and light taste. Squeeze some more lemon juice on top before serving
Grilled Fruit Kebabs with a chilli honey drizzle
                                                            Grilled Fruit Kebabs with a chilli honey drizzle
*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

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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
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
Costa Rican Casado
Manjiri Chitnis

Root Vegetable Gravy Side

Easy, delicious vegetarian gravy dish
Print Recipe
Servings: 2
Course: Main Course
Cuisine: Costa Rican
Ingredients Equipment Method

Ingredients
  

  • 1 Medium juicy tomato – finely chopped
  • 2 Small red onions finelychopped
  • 3 Medium carrots chopped intotiny cubes
  • 3 Small sweetfresh peppers finely chopped
  • handful Cauliflower florets
  • handful Very finely chopped Sweet Potato
  • 1 tbsp finely grated celeriac
  • 2 tsp garlic puree
  • 1/2 dry red Kashmiri chilli
  • 1/2 tsp thick tamarind puree
  • 2 bay leaves
  • 1 tsp dried red chilli flakes
  • 2 tsp freshly grated black pepper
  • 1/2 tsp Sugar
  • 1/2 tsp Turmeric
  • 1/2 tsp Roasted cumin powder
  • 2 tbsp Oil
  • Salt as pertaste
  • Handful finely chopped fresh coriander leaves

Equipment

  • 1 Heavy Bottomed Pan
  • 1 Chopping Board
  • 1 Sharp Knife

Method
 

  1. In a large saucepan, heat oil and add the chopped onions, add the garlic puree and cumin powder and stir well
  2. When the onion starts toreduce add the bay leaves, the chopped tomato and chopped sweet peppers, stirthe the tomato & peppers around vigorously bit to get them to release theirjuices and reduce the flame to a minimum
  3. Throw in the finely choppedcarrot cubes, sweet potato, grated celeriac, tomato puree and add enough water to cover this mixture
  4. 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
  5. Let this cook on a low flame with lid for about 25 minutes
  6. Keep opening the lid, stirring and adjusting the water if it becomes to run dry, we need a gravy-like consistency
  7. When it is done, add in some finelychopped coriander. 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!
Root Vegetable Gravy Sauce

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:

  1. In a large saucepan, heat oil and sauté the chopped onions, add the garlic puree and stir well.
  2. After the onion has sautéed, add the tomato puree and stir then add the beans and mix well.
Red onions for Kidney Beans
Red onions for Kidney Beans
  1. 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.
  2. 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
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.
Plaintains peeled

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 😉

Frying Plantains in Kadhai

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.
Salmon Pan Shallow Fry

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.
Tortilla on pan with grated cheddar

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?
Folded Tortilla

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
Costa Rican Casado

Wine Pairing made easy by Waitrose Cellar

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On a fine evening last week when the sun suddenly decided to shine upon us Londoner’s I happened to be invited to a blogger bash to celebrate the launch of Waitrose Cellar – the  new online wine service by Waitrose ,at the London Canal Museum.

With over 1200 interesting & exclusive wines,Champagnes & spirits to choose from at Waitrose Cellar online you can order any 6 wines with free delivery.The best part is the Waitrose Cellar experts hand pick mixed cases and  they are just a phone call away to address any queries you may have related to their wines  ,but if you’d rather do the food and wine pairing yourself ,there’s a wealth of knowledge on the Waitrose Cellar website where you can browse through 40 articles, watch over 150 tasting videos and read ratings on product pages,you can even learn how to expertly pop open a bottle of champagne!

Our wine experts for the evening – Stèphane and Xenia set the mood for the evening by popping some champagne.Stèphane started with a  level 3 award in wines and spirits from WSET and perfected his wine knowledge to become a wine waiter, then head sommelier before he became part of the Waitrose Cellar team. Xenia a Master of wine (2003) came to Waitrose last December ,with 24 years experience in the wine trade, she has worked as an independent wine consultant,a buyer for a large brewery,retailer and wine importer. After a spot of introductions over some champagne and starters I chatted with some very familiar friendly  faces. 14th May'14 Waitrose Wine Cellar event5 (Copy) It’s then that I noticed my name badge had a little picture of a glass of red and some others had picture of white wine on their badges ,the red wine gang set sail with Stèphane and the white wine badges went off with Xenia.We were taken onto a traditional canal boat to sail along the Regent’s Canal ,sample some of the brilliant Waitrose wines while Stèphane, took us through the story behind each wine and got us to think how best we could pair our wine with various mains. 14th May'14 Waitrose Wine Cellar event1 (Copy) (Copy)

If like me you’ve never sailed before on a traditional canal boat these beauties come equipped with a cute compact kitchen, ‘leisure’ accommodation and a nice little seating area for socialising which we promptly abandoned for a place on the deck, after all who can resist the soft evening sunlight and the light cooling breeze while sipping some fine wine and dreaming of  delicious food to pair it with! While sipping on Prosecco, Stèphane shared a naughty little trick to amp up your sweet bakes,he adds just a tiny pinch of pepper along with some salt ,takes the tooth-grinding sweet edge off the bake and gives just the right hint of flavour,am definitely going to give this fab idea a try soon!

14th May'14 Waitrose Wine Cellar event (Copy) (Copy)

We started with tasting the  white wines ,of the white wines we tried I loved the Cave de Lugny Sparkling Burgundy Blanc de Blancs NV the most ,perfect for summer parties and nibbles.This Chardonnay from Burgundy has a  fresh, crisp, apple and citrusy flavour makes it really easy sparkling wine to drink. Also quite liked the Vasse Felix Sauvignon Blanc/ Semillon,which is a very dry,fresh western Australian Sauvignon which would go really well with fresh seafood,steamed greens by the side or a sinful portion of gnocchi with toasted pine nut and fresh green basil pesto. This white,I daresay is even better than the other Antipodean varieties like Chardonnay. Moving on to red’s, by which time we had passed through the Reagent’s Canal and am sure managed to gulp some stray drops of water falling off the musty old bridge as well, but am sure we were either honestly engrossed in conversation or blissfully unaware of anything expect how much fun we were having by then , which I shall safely blame on the progressive climb towards feeling pleasantly buzzed – no , not shamelessly tipsy.Am  eagerly waiting to once again savour the Waitrose Chianti Classico Barone Ricasoli. This full-bodied Tuscan red is a delight on the palate with its woody notes and velvety texture,perfect for grilled meats and roasted peppers- think juicy kebabs with minty chutney. Made in partnership with Ricasoli family who were the first producers of Chianti , no wonder then this wine has won the Decanter Bronze Medal for classic Chianti. Before we knew it, we had worked our way through 16 different ,fabulously delicious Waitrose wines and by the time we got back to the Canal Museum we had worked up quite an appetite and speedily devoured the fab spread laid out for us.

14th May'14 Waitrose Wine Cellar event3 (Copy) (Copy)

Stèphane and Xenia continued to reveal one secret after another of how best to choose a wine just right for you and how to go about pairing  food & wine.Then it was time for some speed wining – yes you heard that right Speed Wining!  I’ve never been speed dating but enough hours of watching crime and romantic dramas on the telly have left me no stranger to what its all about ,only this was way more fun because we got to talk about our favourite food and wine and didn’t need to impress our very friendly bunch of fellow foodies. I think I managed to ask some rather interesting and fun questions along with some rather boring ones but the user-friendly Waitrose Cellar website made it really easy for us to look for wines that would best suit the personality and tastes in food of our speed wining partners.

14th May'14 Waitrose Wine Cellar event4 (Copy) (Copy)

Don’t we all look like we really had a great time ‘speed wining’? 🙂 And now a look at my favourites from the evening, the sparkling burgundy and classic Chianti both perfect matches for the sea food lover in me who also has a weakness for juicy kebabs,lamb curry and a major sweet tooth.

14th May'14 Waitrose Wine Cellar event6 (Copy)

Am happy to say that as a result of our speed wining session my fellow red team mates Becky,Snigdha,Anne,Laura and May managed to almost accurately guess which type of  wines I’d  enjoy the most.So when the 6 wine case for each of us, sent by Waitrose Cellar online, reached me I couldn’t wait to get cooking and wine pairing!

First up of course I shall be popping some Champagne – Waitrose Blanc de Blancs Brut NV(picked for me by Laura for my love of sweet and a bit of fizz) – to celebrate becoming aunty to a bonny boy and my niece clearing her GCSE equivalent in India with flying colours!Definitely calling for some bubbly,loads of canapes and well some more bubbly 😉

For my Sunday lunch with my family I will be pairing lamb curry with Catena Malbec chosen for me by Anne .I know my dessert wine for this month  will be the Limited Reserve Peachy wine from my wine case selected for me by May to appease my sweet tooth after a spicy meal.  Dr. Loosen Ürziger Würzgarten Riesling Kabinett  will keep me company for familiar flavours of fresh seafood curries and fusion meals with scallops and soft shell crabs ,thanks to Snigdha’s choice.Waitrose Chablis picked for me by Becky who quizzed me and learnt of my love for ciders.This Chablis is so apt for a lazy summer afternoons with sea food starters.Last but certainly not the least the Sparkling Burgundy with a beautiful label that adorns the bottle ,which also is in my case,will be shared over lots of cake for a double birthday celebration with my family who are visiting us end of this month – exciting times ahead!

Feeling a bit of envious are we now? Don’t !For even you can win £1000 worth of wine specially chosen JUST for you by Waitrose Cellar Experts .Plus 5 runners-up will win a ready-made collection of  Waitrose Wine Teams 30 favourite wines. Now I would certainly clink my glass to that! You can also tweet away – @waitrosewine and chat up the wine experts.

 

14th May'14 Waitrose Wine Cellar event2 (Copy) All the fabulous photos in this post are by Emma  @emmakerf.

*With thanks to Waitrose Cellar for the invite.No monetary compensation was provided for this post.All views expressed are my own.

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