Resilience in the restaurant market comes with being creative with menus while maintaining a certain level of food familiarity. And this is evident in Cinnamon Lounge located in Isleworth in west London. The Chef-Patron Shameem Ahmed who has trained with India’s renowned Oberoi Hotel Group has been armed with unusual dishes as well as firm…
Archives: Menu Items
White Chocolate Indian Fudge - Barfi
Chocolate couverture is chocolate used for cooking which contains a high content of cocoa butter around 30-40 percent. This fudge also a great way to introduce children to different spice flavours. Makes about 8 pieces 150g white chocolate couverture 1 tsp unsalted butter the seeds of 4-5 green cardamom pods, crushed (optional) 150g full…
Potato and Gram Flour Fritters - Aloo Pakora
This is another way to eat a street food snack known as pakoras which are extremely moreish so I warn you to eat in moderation and make them on special occasions such as a tea time get-together. Serves 2 sunflower oil for deep-frying (approximately 500ml) pinch of coriander seeds, slightly crushed pinch of turmeric 1/4 tsp…
Spiced Cauliflower with Olives - Gobhi Masala with Olives
Although edible olives are not indigenous to the Indian sub-continent, they are increasingly becoming popular in restaurants and shops in major cities of India. Serves 2-3 300g cauliflower florets, cut into 4cm pieces 5 tbsp olive oil 1 onion, finely chopped 2 green chillies, finely chopped 2-4 garlic cloves, finely chopped 1 tsp turmeric…
Food Safety and your barbecue
That time is upon us and if you happen to be barbecuing then do have a checklist of things to do before you actually cook on the barbecue. Cooking food outdoors can increase the risk of food poisoning. It’s harder to keep foods very hot or very cold and to keep everything clean. However, with…
Apricot Nut Dessert
Apricot Nut Dessert – Malai Khumani Malai Khumani is a popular recipe that was created in the princely southern state of Hyderabad. The sweet tooth of Hyderabadis is legendary. No meal is ever complete without a sweet and this dessert is a favourite at weddings, when the fresh apricot stone’s kernel is removed and used…