The Indian Breath Freshener

Cloves (Lung or Lavang) This whole spice has many different characteristics from its pungent woody smell, rose shaped body to its bitter, sweet, sharp and fiery taste. Used in little amounts, it adds flavour and aroma to various Indian savoury and sweet dishes.

Next time you cook rice, add 2-3 cloves to the water for aromatic flavour.


Fact: People in India chew on cloves as a breath freshener, as well as using clove oil for toothaches; it really works!

The Indian Breath Freshener

Cloves (Lung or Lavang) This whole spice has many different characteristics from its pungent woody smell, rose shaped body to its bitter, sweet, sharp and fiery taste. Used in little amounts, it adds flavour and aroma to various Indian savoury and sweet dishes.

Next time you cook rice, add 2-3 cloves to the water for aromatic flavour.


Fact: People in India chew on cloves as a breath freshener, as well as using clove oil for toothaches; it really works!

Vindaloo

For all of you who visit Indian restaurants, know the dish Vindaloo, but do you know where the dish and the word originates from?


Originally introduced by the Portuguese as a pork casserole kind of dish to Goa in the 15 century during their settlement, consisting of wine (vino) and garlic (aloo).

Through the years the Goan people have redefined it to suit there own tastes, using spices, chillies, vinegar and sometimes even Feni, a local liquor made from cashew nuts, though still cooked with pork. Renaming it Pork Vindaloo.

The dish today found in the west is the hottest fiery dish on the menu with a smooth curry sauce, tablespoons of extra hot chilli powder added, though not cooked with pork and replaced with either chicken or lamb. This is because most chefs are Hindu or Muslim and do not cook with pork due to customs and religion.
So now you know!


The above picture is of Arambol Beach in North Goa, one of the many popular beaches in the region. For those who have never visited India or Goa, I highly recommend visiting this paradise region to unwind and take in the culture and cuisine of India's most popular tourist destination. From chilling in the beach shacks, shopping in the flee markets or dancing the night away at a full moon party, their is plenty ways to enjoy your stay. Now let's not forget the food, Goa has hundreds of mouth watering restaurants and eateries along the coast, ranging from traditional Goan to Chinese.

So if you are thinking of visiting Goa in the near future, a must is the Souza Lobo Restaurant, established in 1932 located on Calangute Beach which captures the true essence of Goa and its cuisine. Popular traditional Goan dishes to try: Pork Vindaloo, Prawn Balchao (spicy prawn curry cooked in a vinegar sauce), Xacuti (lamb or chicken curry), Sorpotel (pork or lamb cooked in a spicy vinegar sauce), Spicy Goan Sausages and not forgetting a shot of the local brew Feni.

Vindaloo

For all of you who visit Indian restaurants, know the dish Vindaloo, but do you know where the dish and the word originates from?


Originally introduced by the Portuguese as a pork casserole kind of dish to Goa in the 15 century during their settlement, consisting of wine (vino) and garlic (aloo).

Through the years the Goan people have redefined it to suit there own tastes, using spices, chillies, vinegar and sometimes even Feni, a local liquor made from cashew nuts, though still cooked with pork. Renaming it Pork Vindaloo.

The dish today found in the west is the hottest fiery dish on the menu with a smooth curry sauce, tablespoons of extra hot chilli powder added, though not cooked with pork and replaced with either chicken or lamb. This is because most chefs are Hindu or Muslim and do not cook with pork due to customs and religion.
So now you know!


The above picture is of Arambol Beach in North Goa, one of the many popular beaches in the region. For those who have never visited India or Goa, I highly recommend visiting this paradise region to unwind and take in the culture and cuisine of India's most popular tourist destination. From chilling in the beach shacks, shopping in the flee markets or dancing the night away at a full moon party, their is plenty ways to enjoy your stay. Now let's not forget the food, Goa has hundreds of mouth watering restaurants and eateries along the coast, ranging from traditional Goan to Chinese.

So if you are thinking of visiting Goa in the near future, a must is the Souza Lobo Restaurant, established in 1932 located on Calangute Beach which captures the true essence of Goa and its cuisine. Popular traditional Goan dishes to try: Pork Vindaloo, Prawn Balchao (spicy prawn curry cooked in a vinegar sauce), Xacuti (lamb or chicken curry), Sorpotel (pork or lamb cooked in a spicy vinegar sauce), Spicy Goan Sausages and not forgetting a shot of the local brew Feni.

Chilli Powders

In my last post, i have used Kashmiri chilli powder in the recipe, which can be purchased at all good south Asian grocers. Kashmiri chilli powder is widely used in Indian cooking, though more for adding colour to a dish than heat, especially in marinades, to get that red fiery appetizing look.

Other chilli powders used in Indian cooking are:

Normal Chilli Powder - medium hot.
Extra Hot Chilli Powder - hot
Reshampatti Chilli Powder - fairly hot and colourful.
Gondal Chilli Powder - very hot.

The Clove Garden website has a useful page, all about chillies with a hotness guide to the various types available.

Chilli Powders

In my last post, i have used Kashmiri chilli powder in the recipe, which can be purchased at all good south Asian grocers. Kashmiri chilli powder is widely used in Indian cooking, though more for adding colour to a dish than heat, especially in marinades, to get that red fiery appetizing look.

Other chilli powders used in Indian cooking are:

Normal Chilli Powder - medium hot.
Extra Hot Chilli Powder - hot
Reshampatti Chilli Powder - fairly hot and colourful.
Gondal Chilli Powder - very hot.

The Clove Garden website has a useful page, all about chillies with a hotness guide to the various types available.

Salmon Tikka

Succulent chunks of salmon, marinated with garlic, ginger and spices, char grilled to produce a mouth watering dish.

Ingredients

500gms salmon chunks
1tbsp garlic crushed
1tbsp ginger crushed
1tbsp fresh red chillies chopped
1/2 large fresh lemon, freshly squeezed
1tsp ground cumin
1tsp kashmiri chilli powder
1tsp salt, to taste
1/2tsp ground black pepper, to taste
2tbsp sunflower oil

Preparation

Add the garlic, ginger and fresh red chillies into a small food processor and blend well until all pieces have broken down. Add the freshly squeezed lemon juice and sunflower oil, blend until you have a paste.

Sprinkle in the dried ground spices, including the salt and pepper and blend well once again, to form a marinade.

Place the salmon chunks in a medium bowl and pour in the marinade. Either using your hands or a spoon, mix the marinade in well, making sure that all pieces are coated well. Cover with cling film and leave to marinate for at least 30 minutes, in the fridge.

Cooking

Pre-heat a grill to 200 degrees/ gas mark 6.

Place the marinated salmon chunks, in a non-stick oven tray and place under the grill, not to close to the heat. (If you do not have a non-stick tray, use a tray with kitchen foil).

Cook either side for 15 minutes, until slightly charred, as in the picture.

Remove and serve hot with a salad of your choice and lemon wedges.

Try the same marinade with other white fish, such as: Cod, Haddock, Monk or Tilapia.

Salmon Tikka

Succulent chunks of salmon, marinated with garlic, ginger and spices, char grilled to produce a mouth watering dish.

Ingredients
500gms salmon chunks
1tbsp garlic crushed
1tbsp ginger crushed
1tbsp fresh red chillies chopped
1/2 large fresh lemon, freshly squeezed
1tsp ground cumin
1tsp kashmiri chilli powder
1tsp salt, to taste
1/2tsp ground black pepper, to taste
2tbsp sunflower oil

Preparation

Add the garlic, ginger and fresh red chillies into a small food processor and blend well until all pieces have broken down. Add the freshly squeezed lemon juice and sunflower oil, blend until you have a paste.

Sprinkle in the dried ground spices, including the salt and pepper and blend well once again, to form a marinade.

Place the salmon chunks in a medium bowl and pour in the marinade. Either using your hands or a spoon, mix the marinade in well, making sure that all pieces are coated well. Cover with cling film and leave to marinate for at least 30 minutes, in the fridge.

Cooking

Pre-heat a grill to 200 degrees/ gas mark 6.

Place the marinated salmon chunks, in a non-stick oven tray and place under the grill, not to close to the heat. (If you do not have a non-stick tray, use a tray with kitchen foil).

Cook either side for 15 minutes, until slightly charred, as in the picture.

Remove and serve hot with a salad of your choice and lemon wedges.

Try the same marinade with other white fish, such as: Cod, Haddock, Monk or Tilapia.

Benares

Atul Kochar was the first Indian chef to win the prestigious Michelin Star, while he was the head chef at the Tamarind Restaurant in 2001. Since then he has gone on and established his own Michelin Star restaurant, beat Gary Rhodes on the Great British Menu TV programme and opened another restaurant. 

Benares Restaurant (Mayfair)


Meaning-Benares is a holy city in northern India which is located on the banks of the Ganges.

Established-2003

Cuisine-Indian Fusion

Awards-Michelin Star 2007, Owner/Chef Atul Kochhar also won a Michelin Star in 2001 while he was the head chef at Tamarind

From the menu- Pan Fried Lobster Tails & Sage Infused Vegetable Dumplings


Reviews

A Michelin Star

Atul Kochar was the first Indian chef to win the prestigious Michelin Star, while he was the head chef at the Tamarind Restaurant in 2001. Since then he has gone on and established his own Michelin Star restaurant, beat Gary Rhodes on the Great British Menu TV programme and opened another restaurant. 

Benares Restaurant (Mayfair)


Meaning-Benares is a holy city in northern India which is located on the banks of the Ganges.

Established-2003

Cuisine-Indian Fusion

Awards-Michelin Star 2007, Owner/Chef Atul Kochhar also won a Michelin Star in 2001 while he was the head chef at Tamarind

From the menu- Pan Fried Lobster Tails & Sage Infused Vegetable Dumplings


Reviews