Thursday 26 March 2015

La Porte Des Indes

I absolutely adore the décor and the food off course of La Porte Des Indes. It is one of the finest Indian restaurants in London and an absolute must for any special occasion.



I had visited it few years ago to sample their extravagant Sunday buffet, and it was the best buffet I had ever tried. You are absolutely spoilt for choice. The food is beautifully spread out over two floors! Last time, I ate there with family, I was so full, I was barely able to walk!!

This time round, I thought of trying their food for lunch. It is a long way from Sutton to travel there, but it is well worth the visit. I ordered their tasting platter. Which came beautifully presented in a tray of starters such as Tandoori Prawn, Paneer Tikka, Lamb chop, three types of stunning chutneys such as Mango, green, red chilli and carrot Raita. For Main, there was this absolutely delicious Dhaba style chicken curry, saffron scented rice, fluffy naan bread with Chana Masala. I had Guava juice with my meal.

You have three choices from a set menu for the tasting platter, and is also available for vegetarians.

I was full after this lavish lunch and did not have place for a dessert. I, however, did glance over their dessert menu, and it looked very tempting. They had traditional Indian desserts such as Gulab Jamun, Rasmalai, Bebinca etc. I will try it out hopefully for my next visit.
As you walk through their corridor, you cannot miss the glimpse of the photographs of your favourite star who had visited La Porte Des Indes in the past.

12.5 % discretionary service charge is added to your bill. I paid £24 in all. I think it is fair price to pay for such a lovely meal in the heart of Central London.

The restaurant is right next to the Marble Arch tube station and is conveniently located for shopping if you wish to burn your calories after the heavy meal, which I did!

Overview:


Food: 4.5/5
Service: 4.5/5
Ambience: 5/5
Value: 4/5

Wednesday 11 March 2015

My MasterChef Experience


It’s been over a year since I was on the MasterChef UK. It was a privilege to be a part of their special 10th edition series. So, I am reflecting back on my experience in the competition.

When I meet people through these days they ask questions about judges John Torode and Gregg Wallace and the programme in general that I wanted to share some of my memories.

I have worked in a busy London college library as a Subject Librarian but cooking was my hobby for as long as I remember. I was made redundant in 2012 and that is when the thought of making my passion of cooking into a possible future career crossed my mind.

I was genuinely complemented for my cooking skills by family and friends over the years, and because of their encouragement, I decided to apply for MasterChef in 2013. I had loved watching the show and thought the format is very interesting.

The application process was really drawn out, and I filled in an online application form without any expectations.

There was a long form to fill in on the MasterChef website which covered all sorts of subjects, including my food heroes and influences.

After that there were a couple of phone interviews, followed by an audition in their London office, I then had 10 minutes to plate up whilst having a camera pointed at me and being flooded in with questions. I was told that the interview will not be filmed and they needed to check that I could talk and carry on doing things at the same time.

All of that took days to complete, and after each stage I was told that I may not hear anything back.

I was warned of what would happen if I told anyone about my participation on the show – instant dismissal. The requirement to keep quiet about being part of MasterChef was almost the toughest part of the whole competition for me finally rang to congratulate me on reaching the last 60 applicants who would take part in the heats, I was absolutely delighted and a little nervous.

Another phone interview before I was told that I am the official contestant on the show. Then I had I signed a confidentiality contract, I was given 3 filming days.

It was worth it in the end, particularly when I got astonished phone calls and emails from friends a few months later saying they had just switched on their favourite cooking show to see me in the daunting MasterChef kitchen!

The first time I laid eyes on John and Gregg was when I walked into the kitchen for the very first test. It was surreal and exciting to be in the MasterChef kitchen too.

On the show, I was fortunate enough to cook some of the family favourites and some dishes that I had created in the spur of the moment such as chicken Biryani, Baida Roti, Goats Cheese Dumplings, Shahi Vegetable Kadhai, Bhaturas, Semolina Halwa, Lamb Chop Curry, Tri-Colour Rice. I was fortunate to receive some high praises and also constructive feedback from the Judges John and Gregg and the guest judges; Jackie Kearney, Peter Bayliss, Andrew Kojima, Tracey Macleod.

People ask what John and Gregg were really like. They were excellent fun to be around, supportive and helpful and constructive in their comments about the food prepared for them. It was honour to be called a spice angel on the show. Apart from the judges, the entire behind the scenes team of MasterChef were extremely encouraging and supportive too.
I made some wonderful and talented friends during the show.

For me life after MasterChef was a roller coaster ride; unfortunately, I lost my beloved dad when the show was being broadcasted in May 2014. I wish he would have been alive to see my journey post MasterChef. He was my inspiration and I had learned a wealth of cookery skills through him. So, starting my small business- The Spice Angel is a tribute to him.



The aim of the competition was very much about being encouraging and trying to get the best out of the contestants and the final edit was fair and balanced.



I have learned from the remarks and I try to focus on the positives and the changes in my life through the wonderful opportunity I was given: the experiences I had, new skills I learned and confidence in my own cooking ability that was instilled during the competition was my reward.

Tuesday 10 March 2015

Kofta Curry


It was Sankashti Chaturthi today. It is a day to workship the Hindu god- Ganesha. I do not fast on this day unlike mum, but try to stick with eating vegetarian only. So, as soon as I received a phone call from my mum, the Salmon was back into the freezer!!

I had to know change my plan and try and cook something that would be enjoyed by all. I was bored of preparing yet another usual curry today! So, I thought lets cook something that I do not usually cook that often. And, Kofta curry was the first to hit the spot. Yes, it is a curry, but with a difference! It is creamy and has a bite to it in the form of a kofta. There is one thing that never changes here whatever be the situation and that is cooking and eating a lot of yummy food!

Let me quickly tell you what Kofta is, if you are already not familiar with the dish. You can just call Kofta an Indian vegetarian form of meatballs where potato dumplings (kofta) are fried and later cooked with a rich and creamy tomato sauce. You can definitely make it low fat without compromising on taste and that's what I have tried to do here with this recipe. So let's begin with how to make this wholesome Kofta curry.



 
Ingredients:
For the koftas
1 cup grated paneer
1 large boiled potato
1 tbsp corn flour
2 tbsp chopped coriander leaves
2 tbsp chaat masala
1 tbsp red chilli powder
1 tsp grated ginger
Salt to taste
Oil for deep frying
For the gravy
1 large onion, roughly chopped
2 tomatoes, chopped
1 tbsp chopped ginger
1 tbsp chopped garlic
4 cloves
1 tsp cassia
1 cup semi skimmed milk
2 tbsp melon seeds
1 tsp turmeric powder
1 tsp garam masala powder
1 tsp sugar
Salt to taste
2 tbsp oil
Method:
For the kofta
Mix the boiled potato, grated paneer, grated ginger, chaat masala, corn flour, red chilli powder & salt. Combine well to make smooth dough.
Divide the mixture equally. Form small and round koftas.
Deep fry in batches. Drain on a tissue paper and keep them aside.
For the gravy
Heat a wide casserole pan. Add the oil. Next, add the cassia, cloves, ginger, garlic, chopped onions and sauté for 2 minutes until the onions turn translucent. Now, add the chopped tomatoes, melon seeds, turmeric powder and salt to taste. Pour the milk over and cook unopened for 10 minutes until the milk evaporates and the mixture is cooked.
Blend the mixture to make a fine puree.
Add it back to the pan. Add the garam masala, stir gently so as to avoid breaking the koftas. At this stage, add the koftas and cook till they are warmed though.
Enjoy with any bread of your choice or plain boiled rice.

Thursday 5 March 2015

Vada Pao

This recipe is very special to me. I have fond memories of eating Vada Pao in the city of dreams: Mumbai.

Yes, Mumbai is the city which is known to the world for its Dabbawala's, local trains without a door! torrential rains, Bollywood...and yes...you guessed it right! Vada pao:)

I make it whenever I feel like it, as it is so simple yet delicious to prepare. Honestly, I do not bother with making the hot chutney, life is too short for that, instead, I just add more chillies to give that spicy kick to it.

There is a really lovely Irani style restaurant in Central London, called: Dishoom, which is gaining a huge popularity by each passing day. They do a justice to this much loved simple Mumbai snack.

In Mumbai, it is eaten by the hungry office goers, or the college students just outside the premises there are plenty of independent vendors selling these for as little as 30 pence. It is sandwiched between a soft bread roll, called-Pav.

If you haven't eaten one, then you certainly are missing something! Luckily, you do not have to go to Mumbai to eat one, I am sharing this recipe which is close to my heart with you.



©The Spice Angel




INGREDIENTS (MAKES ABOUT 8 TO 10)

Boiled Potatoes – 2

Asafoetida-1/4th tsp

Turmeric powder – 1 tsp+ ½ tsp

Mustard seeds - 1 tsp

Cumin seeds – 1 tsp

Curry leaves – 4 to 8

Ginger and green chilli paste- 1 ½ tsp

Fresh chopped coriander leaves – 2 tbsps

Lime zest and juice – 1 tsp 

Baking soda – 1 tsp

Gram flour – 2 cups

Salt to taste

Sunflower/Vegetable Oil 2 tbsp + to deep fry


METHOD

1.    Boil the potatoes in their skin. Let them cool, peel the skin when cool enough to handle. Lightly mash the potatoes.


2.    In a bowl, add the gram flour, ½ tsp of turmeric powder, soda, and salt. Add water at the room temperature to form a semi thick consistency that should be similar to that of a double cream.


3.    Add 2 tbsps of oil in a pan, when hot enough add the mustard seeds, cumin seeds, asafoetida, curry leaves and let it crackle. This should take about half a minute, now add the paste of green chillies and ginger in the oil, give it a quick stir before adding it to the potatoes and turmeric powder with chopped coriander, lime juice and zest. Check the seasoning.


4.    Form small balls with this mixture. Heat oil in a deep bottomed frying pan for deep frying. Dip the balls in the gram flour batter, and deep fry the balls until lightly golden brown on all sides. Serve hot.


 NOTES

·         You may stuff the vada in a bread roll for a quick snack; similar to a burger.

·         Tastes great on its own, or with a dipping sauce.

·         For best results use the oven for reheating (gas mark 3 for 12; stand for 3 minutes); or deep fry until hot again.

·         Will keep well in the fridge for up to 3 days. However, doesn't freeze well.