The proposition at Dishoom is different from your typical Indian restaurant or curry house. It defines itself as a Bombay café inspired by the old Irani cafés that were everywhere in Bombay in the 60s. I have never been to Bombay but all I can say is that Dishoom does a pretty good job at evoking what it stands for. It screams colonialism and the décor is eclectic, colourful with lots of attention to detail. On the table, cold metal ‘glasses’ for your drink and thick plates with writing on them set the scene for a unique experience in a relaxed atmosphere.
Then there is the food. As far as Indian food goes, this is right at the top. It is consistently good, emphasis on both words. And the service is also good, relaxed and friendly. Dishoom remains one of my favourite restaurants in London and if there ever was a top 10 list for me, it would definitely be there.
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We had been past the Rose & Crown a few times and kept telling ourselves we should go in one day. From the outside, it is a beautiful well looked-after 17th century building, inviting, quintessentially British countryside village type. Inside, the same. Think low ceilings, chunky furniture, Labradors asleep under tables and locals enjoying a good pint. But more on that later.
As we arrive, a warm and believable smile greets us from behind the bar. The same smile also greets us at the table this time coming from a different person, together with my complimentary glass of Prosecco (it was Mother’s Day and I was going to be duly acknowledged by these warm and amenable strangers that work at the Rose & Crown). A good start, that’s for sure.
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In my daily commute, I eat a lot of shop-bought pots of yoghurt with a fruit compote at the bottom and a textured granola of some sort on top. I tend to do that on days I am avoiding a heavy load of carbs, like bread or toast, in the morning. They are usually ok, but never quite make to the ‘delicious’ standard. So I decided to play with some ingredients to make my own version at home and I am really pleased with the result. It is definitely worth a post and I encourage you to try it. As with most of the recipes I post here it was really easy to make and it put a smile on my face when I ate it. Even though it is nearly ‘carb-free’ (or at least bread-free), it is indulgent enough and a really nice way to start to your day. Or you can have it as a dessert, albeit of the healthier kind. Also, don’t restrict yourself to the nuts, seeds or fruit I used here, there are endless combinations and possibilities.
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This tortilla is based on a Nigella Lawson recipe from the book Nigella Express. As always, Nigella has managed to come up with something incredibly delicious and make it really easy.
I used to live with a Spanish girl when I came to England and she taught me to make the ‘perfect’ tortilla, but I have to say that version is hard work (though very good). I wanted something simpler that would satisfy my urgent Saturday afternoon tortilla craving and I turned to one of my safest cookbooks for inspiration on how to do something yummy quickly. But as it was the weekend I had plenty of time to add a few steps and ingredients and make my own version of Nigella’s express Spanish omelette. Continue Reading
The Grain Store has got some hype. And as you go in the words trendy and hip come to mind. In a great location (you have to check the Kings Cross area now!), sitting in beautiful open square with modern lights, this fresh space is carved inside old exposed brick walls and the whole room is decorated with a mix of wood and steel. It’s got a sort of modern canteen feel. The kitchen is exposed and runs across the main area. On one side, some intimate alcoves are just perfect for quiet conversation and we got lucky as that is precisely where we got our table. Continue Reading
Soups are my thing. I grew up with a bowl of soup at the start of every meal (lunch and dinner). I love eating them, I feel comfortable making them and I am always swapping ingredients around. That is what I did to get to the best carrot soup I have cooked so far. This soup is like velvet and tastes fantastic. And it’s a soup for all occasions, casual or fancy. The cheesy croutons are a little luxury that give it a bit of interest. Alternatively, a little swirl of cream should also impress your guests if you are not in the mood to make croutons (although these are really easy!). Or just have it on its own, believe me it is still a treat. Continue Reading
I finally have my kitchen back and it’s about time! I decided to cook something comforting as it was the weekend and being in the new kitchen with the family around just begged for comfort food. Braised beef cooked in a pot roast was just the perfect winter warmer and I knew it would make the house smell gorgeous for hours.
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Reviewing Heston Blumenthal’s 3-Michelin starred Fat Duck is a near-impossible task. I am already lost for words and haven’t even started.
The Fat Duck is not a place where you go to have dinner. It is more like going to the theatre. It is a theatre of food.
The outside of the restaurant is very pub-like, set in the heart of the leafy village of Bray. By the time we arrived I was feeling butterflies in my stomach in anticipation. As you go in, the room is surprisingly simple, plain, almost dull. But then this place is all about the food, why waste time on props and décor and draw attention away from what really matters? Still, the tables were impeccably set, the cloth immaculately white and smooth. We sat, asked for a glass of champagne, and then the show began.
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Whilst my kitchen is being rebuilt I thought I should share a recent pleasant discovery in the world of food – a lovely potato. There are many types out there and I don’t know about you but I feel a bit muddled with all the terms and purposes. Waxy, starchy, good for salads, good for mash, good for roasting…
This is how I rate this one: velvety, sweet and delicious. It was part of some independent variety trials in 2014 and all I can say is that I hope it becomes a common sight in UK supermarkets.
Defying the rules I decided to roast it even though the packet said it’s meant to be good for salads. It more than delivered on flavour and texture, and I guess that’s all you can ask of the humble potato.
It’s called Venezia and this is how I cooked it.
Ruby is a 15m2 room with a huge stove bustling with pans at one end, a wooden counter that runs along the window and three small tables. At lunchtime, it usually has a queue that spills into the street, which is a testimony to the quality of the food. The queue moves fast too because the men that run this place are part of a well-oiled machine, used to serving hundreds of hungry office workers around Shoreditch on a daily basis. You can take away or eat there, but space can be an issue.
They have a set menu and a handful of dishes that change daily, most of which are pasta, with at least 3 different ones being prepared every day.
From the set menu the chorizo, roast peppers and rocket sandwich is delicious. The chorizo is sliced diagonally and placed on a hot plate with the roasted peppers to be finished off and warmed before going into a two slices of ciabatta-style bread with the peppers. The chorizo unashamedly oozing orange fat into the soft bread. Not-to-be-missed.
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