What is Chai?

Chai is another word for tea used in various countries around the world.

In India, it is known as Masala Chai (Spiced Tea) made from full fat milk, loose tea, tea masala and sugar. Often consumed nearly 4-5 times a day, it is brewed up for a while and then strained through a tea strainer to get a rich, spicy, aromatic smelling beverage that will awaken your senses and make you feel alive.

If you have ever had the chance to walk around India, you will be aware of the Chai Wallah a street vendor on nearly every corner specializing in making tea all day long.

Picture of a Chai Walla

Though not as often consumed in the west due to the time taken to brew, manufacturers have produced alternative masala tea bags or instant tea blends to make it quick and easier for people, though if you ask me it's just not the same.

A typical brew will consist of:

300ml Semi Skimmed

1tsp Loose Tea various brands and blends available

1/4tsp Tea Masala

1tsp Sugar

In a small milk pan, pour in the milk, if using full cream milk water it down slightly.

Add in the loose tea, tea masala, sugar and bring to a boil on a medium heat.

Once the tea comes to a boil and starts to rise, reduce heat and allow to simmer for a few more minutes.

Strain into a cup using a tea strainer and serve hot.

Most tea masalas consist of grounded spices such as cardamoms, nutmeg, cloves, cinnamon and dry ginger. Though you can add extra flavour and aroma, by adding either; a couple of whole green cardamom pods, a small piece of freshly peeled ginger or a couple of fresh mint leaves at the beginning.

What is Chai?

Chai is another word for tea used in various countries around the world.

In India, it is known as Masala Chai (Spiced Tea) made from full fat milk, loose tea, tea masala and sugar. Often consumed nearly 4-5 times a day, it is brewed up for a while and then strained through a tea strainer to get a rich, spicy, aromatic smelling beverage that will awaken your senses and make you feel alive.

If you have ever had the chance to walk around India, you will be aware of the Chai Wallah a street vendor on nearly every corner specializing in making tea all day long.

Picture of a Chai Walla

Though not as often consumed in the west due to the time taken to brew, manufacturers have produced alternative masala tea bags or instant tea blends to make it quick and easier for people, though if you ask me it's just not the same.

A typical brew will consist of:

300ml Semi Skimmed

1tsp Loose Tea various brands and blends available

1/4tsp Tea Masala

1tsp Sugar

In a small milk pan, pour in the milk, if using full cream milk water it down slightly.

Add in the loose tea, tea masala, sugar and bring to a boil on a medium heat.

Once the tea comes to a boil and starts to rise, reduce heat and allow to simmer for a few more minutes.

Strain into a cup using a tea strainer and serve hot.

Most tea masalas consist of grounded spices such as cardamoms, nutmeg, cloves, cinnamon and dry ginger. Though you can add extra flavour and aroma, by adding either; a couple of whole green cardamom pods, a small piece of freshly peeled ginger or a couple of fresh mint leaves at the beginning.

Quilon

Up until 10 years ago, seafood was commonly cooked in peoples homes in the west, you wouldn't normally see it on the menu of Indian restaurants, unless it was Prawn Puree, an Indian take on Prawn Cocktail, a semi dry sweet and sour prawn curry served on top of a puffed leavened bread.


Indian seafood dishes have always been popular back home from their coastal regions like Bengal, Kerala and even too Asian migrants who settled in east Africa. Slowly restaurants in the 90's started introducing fish dishes to the menu starting with Prawn Curry to other types of dishes, like cod and tilapia marinated of course in spices and either fried or grilled.


With the popularity of these dishes and the health qualities of seafood compared to red meats, the demand for these types of dishes have increased and now you will see dishes like Salmon Tikka and Tandoori Crab on certain menus.


One of the first Indian restaurants in London to offer coastal cuisine was:

Quilon (Victoria)

Meaning - Is a coastal district in South Kerala also called Kollam

Established - 1999

Cuisines - Offers a south Indian coastal cuisine experience with a difference

From the menu - Grilled scallops with mango and chilli & Pan fried lobster with mustard cream sauce

Reviews

South Indian Coastal Cuisine

Up until 10 years ago, seafood was commonly cooked in peoples homes in the west, you wouldn't normally see it on the menu of Indian restaurants, unless it was Prawn Puree, an Indian take on Prawn Cocktail, a semi dry sweet and sour prawn curry served on top of a puffed leavened bread.

Indian seafood dishes have always been popular back home from their coastal regions like Bengal, Kerala and even too Asian migrants who settled in east Africa. Slowly restaurants in the 90's started introducing fish dishes to the menu starting with Prawn Curry to other types of dishes, like cod and tilapia marinated of course in spices and either fried or grilled.

With the popularity of these dishes and the health qualities of seafood compared to red meats, the demand for these types of dishes have increased and now you will see dishes like Salmon Tikka and Tandoori Crab on certain menus.

One of the first Indian restaurants in London to offer coastal cuisine was:

Quilon (Victoria)

Meaning - Is a coastal district in South Kerala also called Kollam

Established - 1999

Cuisines - Offers a south Indian coastal cuisine experience with a difference

From the menu - Grilled scallops with mango and chilli & Pan fried lobster with mustard cream sauce

Reviews

Tamarind

Tamarind (Mayfair)

Meaning -Tropical Fruit Tree

Established-1994

Cuisine-North West Indian/Mogul Cuisine

Awards-Restaurant Achievement of the year for 2005 given by Best of Britain Awards

From the menu- Grilled Monkfish & Tandoori Broccoli

Reviews

Mogul Cuisine in the heart of London

Tamarind (Mayfair)

Meaning -Tropical Fruit Tree

Established-1994

Cuisine-North West Indian/Mogul Cuisine

Awards-Restaurant Achievement of the year for 2005 given by Best of Britain Awards

From the menu- Grilled Monkfish & Tandoori Broccoli

Reviews

Garlic Lovers

Garlic (Lasun) with a wide range of immune-boosting properties, garlic is used widely all over the world. Used to flavour and enhance dishes with its pungent aroma and taste. Whether using pastes, chopped, sliced, whole or even powdered, it adds that additional flavour and tang.

Bav's Garden Grown Stalks

The Green Lasun (Green Garlic), as we call it in Indian is the stalks or scallion of garlic cloves that are planted in soil and grown. These stalks are often cut off by farmers and disregarded in order for them to grow bigger garlic bulbs. This powerful garlic infused stalks/scallions are increasingly becoming popular with chefs and kitchens all over, finely chopped and used in a variety of sauces and marinades for a milder garlic flavour.

Grow your own at home in a green house or between May and July in a vegetable patch by planting garlic cloves 2 inches apart, skin-on and pointy bit facing the top, an inch deep into soil. Water occasionally and allow up to 6 weeks for the shoots to grow up to 30 centimetres. Remove the entire shoot including the bulb as in the first picture, clean and remove the outer layer of the garlic clove which should be soft by now, as in the second picture. Finely chop up and use in your favourite dishes instead of garlic. (Note; Using different qualities of garlic will produce different qualities of stalks and if you leave the stalks too grow for a longer period than the stalks harden and they're become tough to chop and cook with.)

Green garlic is available fresh in season at farmers markets or specialist south Asian grocers, often from India which has a more pungent lingering smell. You can also purchase the frozen kind at selected Asian grocers though it's just not the same.

Garlic Lovers

Garlic (Lasun) with a wide range of immune-boosting properties, garlic is used widely all over the world. Used to flavour and enhance dishes with its pungent aroma and taste. Whether using pastes, chopped, sliced, whole or even powdered, it adds that additional flavour and tang.

Bav's Garden Grown Stalks

The Green Lasun (Green Garlic), as we call it in Indian is the stalks or scallion of garlic cloves that are planted in soil and grown. These stalks are often cut off by farmers and disregarded in order for them to grow bigger garlic bulbs. This powerful garlic infused stalks/scallions are increasingly becoming popular with chefs and kitchens all over, finely chopped and used in a variety of sauces and marinades for a milder garlic flavour.

Grow your own at home in a green house or between May and July in a vegetable patch by planting garlic cloves 2 inches apart, skin-on and pointy bit facing the top, an inch deep into soil. Water occasionally and allow up to 6 weeks for the shoots to grow up to 30 centimetres. Remove the entire shoot including the bulb as in the first picture, clean and remove the outer layer of the garlic clove which should be soft by now, as in the second picture. Finely chop up and use in your favourite dishes instead of garlic. (Note; Using different qualities of garlic will produce different qualities of stalks and if you leave the stalks too grow for a longer period than the stalks harden and they're become tough to chop and cook with.)

Green garlic is available fresh in season at farmers markets or specialist south Asian grocers, often from India which has a more pungent lingering smell. You can also purchase the frozen kind at selected Asian grocers though it's just not the same.

Cumin Seeds

Cumin Seeds (Jeera or Safaid Jeera), is one of the most extensively used whole spice in Indian cooking. Part of the parsley family, similar looking to caraway seeds with its small oval ridged shape 3-5mm long. The greyish-brown seed produces a slightly hotter and bitter taste and is either used whole or in its grounded form.
In south Asian cooking the seeds are often stir fried in hot oil, which helps infuse the oil with its flavour and enhance various types of savoury dishes. Ground cumin is also readily available and used widely in Indian and other cuisines the world over.
Roasting these seeds in a skillet on a medium heat until they turn brown and either used whole or coarsely/fine grounded, brings out a complete different and stronger aromatic flavour of cumin.

Though be aware that using to much cumin can also destroy and make a dish taste very bitter.

Used in: Dried/Curried Vegetables, Chicken, Meats & Fish Dishes, Lentils/Soups, Rice Dishes, Stir Fries, Sauces, Marinades, Curry Powder, Chutneys, Indian Breads

Cumin Seeds

Cumin Seeds (Jeera or Safaid Jeera), is one of the most extensively used whole spice in Indian cooking. Part of the parsley family, similar looking to caraway seeds with its small oval ridged shape 3-5mm long. The greyish-brown seed produces a slightly hotter and bitter taste and is either used whole or in its grounded form.
In south Asian cooking the seeds are often stir fried in hot oil, which helps infuse the oil with its flavour and enhance various types of savoury dishes. Ground cumin is also readily available and used widely in Indian and other cuisines the world over.
Roasting these seeds in a skillet on a medium heat until they turn brown and either used whole or coarsely/fine grounded, brings out a complete different and stronger aromatic flavour of cumin.

Though be aware that using to much cumin can also destroy and make a dish taste very bitter.

Used in: Dried/Curried Vegetables, Chicken, Meats & Fish Dishes, Lentils/Soups, Rice Dishes, Stir Fries, Sauces, Marinades, Curry Powder, Chutneys, Indian Breads

Savoury Indian Pancakes

Uttappam is a popular south East Indian style savoury pancake, which is also known to many as the Indian pizza.

Similar too western pancakes or crepes, these tend to be thicker, spongier and light in texture. Cooked on a flat round griddle for around 5 minutes, they are typically served with Sambar (lentil soup) and Coconut Chutney, for breakfast or lunch.
Through the years various other combinations of toppings have appeared throughout the food stalls in India, making Uttappams an increasingly popular street dish amongst locals. One of the favourite toppings is a mixture of onions, tomatoes, chillies and coriander which can either mixed into the batter or sprinkled over the pancake at the beginning of the cooking process, this we now call the Indian Pizza. Cheese can be sprinkled over the top, just before serving for that real pizza feel. Uttappam's can be found in nearly all good south Indian restaurants in the west with an array of topping choices. They make great tasty light lunches and are also low in calories, for those who are looking after their waistlines.

My own home-made Uttappam sprinkled with onions, tomatoes, chillies & coriander.

A typical batter mix making 4 pancakes consists of:

50gms Urad Flour (Black Matpe Bean Flour)
150gms Rice Flour
1tsp Salt
½ tsp Bicarbonate soda
1tsp ginger paste
1tsp green chilli paste
350ml water

Mix the flours together and then add the water, mix in well to form a batter. Add the rest of the ingredients and leave for 30 minutes.

Heat up a small round flat frying pan/griddle with a little oil on a low to medium heat. Once hot pour in the batter and either gently turn the handle or use the back of a large spoon to spread the batter evenly to form a round shape.

Sprinkle over toppings if using and using a spoon spread oil around the edges, cover with a lid and allow too cook for around 3 minutes.

Remove lid and using a large spatula turn the uttappam over; allow cooking for 2 more minutes this time with the lid off.

Remove to a serving dish and serve hot.

You can buy Git's Uttappam Flour Mix, in specialist Indian groceries, which is a complete mix were you only have to add water, so why not give it a go.

Savoury Indian Pancakes

Uttappam is a popular south East Indian style savoury pancake, which is also known to many as the Indian pizza.

Similar too western pancakes or crepes, these tend to be thicker, spongier and light in texture. Cooked on a flat round griddle for around 5 minutes, they are typically served with Sambar (lentil soup) and Coconut Chutney, for breakfast or lunch.
Through the years various other combinations of toppings have appeared throughout the food stalls in India, making Uttappams an increasingly popular street dish amongst locals. One of the favourite toppings is a mixture of onions, tomatoes, chillies and coriander which can either mixed into the batter or sprinkled over the pancake at the beginning of the cooking process, this we now call the Indian Pizza. Cheese can be sprinkled over the top, just before serving for that real pizza feel. Uttappam's can be found in nearly all good south Indian restaurants in the west with an array of topping choices. They make great tasty light lunches and are also low in calories, for those who are looking after their waistlines.

My own home-made Uttappam sprinkled with onions, tomatoes, chillies & coriander.

A typical batter mix making 4 pancakes consists of:

50gms Urad Flour (Black Matpe Bean Flour)
150gms Rice Flour
1tsp Salt
½ tsp Bicarbonate soda
1tsp ginger paste
1tsp green chilli paste
350ml water

Mix the flours together and then add the water, mix in well to form a batter. Add the rest of the ingredients and leave for 30 minutes.

Heat up a small round flat frying pan/griddle with a little oil on a low to medium heat. Once hot pour in the batter and either gently turn the handle or use the back of a large spoon to spread the batter evenly to form a round shape.

Sprinkle over toppings if using and using a spoon spread oil around the edges, cover with a lid and allow too cook for around 3 minutes.

Remove lid and using a large spatula turn the uttappam over; allow cooking for 2 more minutes this time with the lid off.

Remove to a serving dish and serve hot.

You can buy Git's Uttappam Flour Mix, in specialist Indian groceries, which is a complete mix were you only have to add water, so why not give it a go.

Who Created Chicken Tikka Masala?

“Chicken Tikka Masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences. Chicken Tikka is an Indian dish. The masala sauce was added to satisfy the desire of the British people to have their meat served in gravy”Extract from a speech by former British Foreign Secretary, Robin Cook (2001)

Today you will find various types of Chicken Tikka Masala’s served in our restaurants; the Chicken Tikkas (marinated chicken chunks char-grilled in a clay oven) are most likely to be the same. The Masala (sauce), well that depends on the chef, sauces can vary from the spices used to the base of the sauce which may either be made from tomatoes, yogurt or cream. Most chefs add almond powder to thicken the sauce, before the cooked chicken tikkas are stir fried in the sauce for a few minutes before being served.

Who created Chicken Tikka Masala?

It was never seen on restaurant menus throughout India and the first suggestion is that it was created in England in the earlier 70's, when a customer at an Indian restaurant demanded some sauce with his Chicken Tikka as he believed the dish to be dry. While for years various restaurants and regions in the United Kingdom have claimed of creating the dish, others say, it was originally created by mogul chefs during the Mogul Empire, between 15th and 19th century.

Last week another revelation came out in the headlines, claiming that it was created in Glasgow:

Glasgow Invented Tikka Masala

Chicken Tikka Masala Row Grows 

There are many theories of who may have invented such a dish, though no real evidence to suggest the truth. Will we ever find out?

Who Created Chicken Tikka Masala?

“Chicken Tikka Masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences. Chicken Tikka is an Indian dish. The masala sauce was added to satisfy the desire of the British people to have their meat served in gravy”
Extract from a speech by former British Foreign Secretary, Robin Cook (2001)

Today you will find various types of Chicken Tikka Masala’s served in our restaurants; the Chicken Tikkas (marinated chicken chunks char-grilled in a clay oven) are most likely to be the same. The Masala (sauce), well that depends on the chef, sauces can vary from the spices used to the base of the sauce which may either be made from tomatoes, yogurt or cream. Most chefs add almond powder to thicken the sauce, before the cooked chicken tikkas are stir fried in the sauce for a few minutes before being served.

Who created Chicken Tikka Masala?

It was never seen on restaurant menus throughout India and the first suggestion is that it was created in England in the earlier 70's, when a customer at an Indian restaurant demanded some sauce with his Chicken Tikka as he believed the dish to be dry. While for years various restaurants and regions in the United Kingdom have claimed of creating the dish, others say, it was originally created by mogul chefs during the Mogul Empire, between 15th and 19th century.

Last week another revelation came out in the headlines, claiming that it was created in Glasgow:

Glasgow Invented Tikka Masala

Chicken Tikka Masala Row Grows 

There are many theories of who may have invented such a dish, though no real evidence to suggest the truth. Will we ever find out?

Mustard Seeds

Black Mustard Seeds

Mustard Seeds (rai or sarson), are tiny round seeds that come in three standard variations, black, brown, white and are commonly used to make mustard sauce, the darker the colour of the seeds the stronger the mustard sauce. Though note that the seeds are not as strong or hot as mustard sauce, this only happens when the seeds are broken or crushed and mixed with cold water. More

It is mostly the black and brown mustard seeds that are widely used in south Asian cuisine throughout the various regions and cultures. The seeds are often used whole and are added in the beginning of the cooking process by stir frying them in hot oil for around a minute or until they stop crackling, which in return produces a delightful nutty aroma to the dish. Often used in spicy dry or curried vegetables, hot or cold savoury snacks, spicy lentil dalls/soups, fish dishes, chutneys and pickles.

Mustard powder (ground mustard seeds) is also used to flavour curries in the west, the hot, powerful aroma gives a certain kick and consistency to the dishes and is one of the key ingredients to a good curry powder.

Mustard oil is widely used in Bengali cuisine, especially to make fish curries. It is darker in colour than other oils, spicier and has a distinctive nutty smell. It is always heated to high temperatures in India to get rid of any high levels of toxins such as erucic acid, which is considered noxious before it is used; this is when the oil starts to smoke in the pan. Though mustard oil is not considered suitable for human consumption by European Union due to the high levels of erucic acid found, it is still available to purchase in the west with low levels, though with 'for external use only' written on the bottle. I can tell you that this type of mustard oil is used in the west, quite commonly in people's homes and restaurants throughout, though the oil is heated until it is smoking before it is used.