Thursday 31 October 2013

Kohinoor's Methi Malai Pumpkin Curry


A delicious curry dish from Kohinoor Rice - perfect if you're avoiding the trick-or-treaters and staying in this evening!

Serves 4 people


Ingredients:

1. 2 cups of Kohinoor Platinum Rice

2. 375gm Kohinoor Methi Malai cook-in-sauce

3. 1 medium sized pumpkin chopped into chunks

4. Chicken (optional)

5. ½ a sliced onion

6. Finely chopped spinach

7. Greek yoghurt (optional)

8. Coriander


Method:

1. Cook Kohinoor Platinum Rice according to instructions on pack.

2. Pre-cook cubed pumpkin - boil for 10 minutes so pumpkin remains firm, not too soft.

3. Lightly fry your cubes of chicken in a wok for 2-3 minutes. (Optional: you can marinade your chicken in lemon juice, chilli and turmeric beforehand for extra zing)

4. Add Kohinoor's Methi Malai sauce, onion and spinach into the pan with chicken and simmer for 20 minutes. Stir occasionally.

5. Transfer the curry into a serving dish, or into individual bowls. Drizzle over the Greek yoghurt and top with sprinkling of fresh coriander.

6. Serve with rice.


If you're a vegetarian, simply leave out the chicken.

Tuesday 29 October 2013

Family Fun this Halloween

Half term is all about fun, especially during Halloween!
Don’t miss out on the fun that has already begun at West Midland Safari Park's Spooky Spectacular.

The Chaat! Magazine team visited yesterday and had a spectacularly scary time. Don’t miss the Scarecrow Walk of Fame, the 'Creatures and Cauldrons', 'Things that Nibble in the Night', 'The Secret of the Serpent's Spell', and 'Flora the Explorer's Deadly Curse'! Families will meet some unforgettable characters along the way, such as Wendy the Witch, Dr. Voodoo, Flora the Explorer and Baroness Von Bloodshed.

The park has used nearly 4,000 pumpkins for the occasion, but don’t forget that you will still see those beautifully cared for animals too. Not only is this a great autumn treat for the family, it's a rather special time for the animals. Once Spooky Spectacular has finished, the thousands of pumpkins won't go to waste. Many of the animals feast on them for weeks afterwards, with the hippo, elephants, Asian rhino and lemurs being the most partial to the tasty snack.


Further information and ticket bookings are available from the Park's
official website 
www.wmsp.co.uk.
 Enquiries by telephone: 01299 402114.

Friday 25 October 2013

A Competition Gift for Gardeners!

Are you a keen gardener of bird-watcher? We have a Haith’s Hamper containing Bill Oddie's Autumn and Winter Seed up for grabs to help keep our feathered chums happy and full-bellied. To win, simply email “HAITHS” with your contact details and address to competition@britishcurryclub.co.uk. The closing date is 31 October, 2013. Good luck!

T&Cs: Haiths would love to inform you about their special offers in the future. If you do not wish to be contacted by Haiths, please state so in your competition entry email.

Happy Birthday Drake!

Now we at Chaat! are obviously fans of all things spice but we also have a bit of a sweet tooth too. In our latest issue of the magazine we get to grips with gluten free and along the way showcase an array of tasty treats that can be eaten by everyone. Elsewhere in the issue we speak with master chocolatier, Willie Harcourt-Cooze who tells about his passion for chocolate and his vision to redefine the way people perceive it.


Somebody who also has a bit of a sweet tooth is Canadian rapper Drake, who yesterday celebrated his 27th birthday. The Marvin’s Room singer was shown a lot of Crew Love as his buddies rustled him up this ostentatious cake. They obviously know how to Take Care of him. With an array of iced sculptures depicting some of the best bits of Toronto’s skyline, as well as a number of references to his career, Drake is surely thinking that this cake is The Best I Ever Had. Okay so this story wasn't exactly hitting for the Headlines, but it does give me an excuse to post a song that everybody around the Chaat! office is playing repeatedly right now.  Okay, well maybe just me...


Wednesday 23 October 2013

Face Your Fears!

With the general public on ‘red-alert’ due to the media-hype around False Widow spiders (yuck!), and Halloween rapidly approaching, the Face Your Fears campaign couldn’t have come at a better time. UK Charity, Changing Faces, are running some fearsome feat events in order to create awareness of the fantastic work they do.

The phrase “The only thing to fear is fear itself” immediately springs to mind, and the ChangingFaces team have inspired us to have a look into some food phobias, here are our top 5:

  • Mycophobia – Fear of mushrooms. Everyone knows that mushrooms grow in dirt, but after they’ve had the mud washed off, most of us see them as a delicious ingredient for dinner. Unfortunately for Mycophobes, the sheer thought of fungi can cause feelings of panic and even shortness of breath.
  • Lachanophobia – Fear of Vegetables. Try to imagine living a life with a lack of vital vitamins and minerals. It can be more specific to a certain type of vegetables, causing a race out of the room at the sight of a runner bean.
  • Alliumphobia – Fear of Garlic. It’s not just mythological vampires, that shudder and steer clear of the little white and purple cloves, the sight, scent and even imminent presence of garlic can be enough to have alliumphobes looking for the nearest way out.
  • Arachibutyrophobia – A fear of peanut butter sticking to the roof of the mouth. Possibly one of the most specific food phobias we have come across, causing sufferers a sick feeling, inability to speak or think, and/or a fear of dying.
  • Geumophobia – A fear of taste. Our worst nightmare! We wonder what poor geumophobes eat?

What are you afraid of? Spiders? Heights? Public Speaking? People who look different?

Whatever your fear is, now's your chance to face it. For this week, ChangingFaces is asking everybody in the UK to face their fears and raise money at the same time.

What has this got to do with Changing Faces' work?

People with an unusual appearance may fear social situations and find it hard to deal with the seemingly constant staring, comments and questions from other people.

On the flip side, people who look normal may have their own niggling fears about people with an unusual appearance. Why do they look like that? If they look different, do they think and feel different, too? Can I talk to them like I would talk to anybody else?

Changing Faces hopes to raise awareness of the issues and raise money with this exciting and fun campaign.

Some of the fear facing activities include: abseiling, skydiving and cycling in the dark! 

Comedian, Jan Ravens faced her fear of spiders... what will you do?
Changing Faces is a national charity that supports and represents people living with conditions, scars or marks that affect their appearance. To find out more visit www.changingfaces.org.uk; follow them on Facebook - /ChangingFacesUK or Twitter @FaceEquality

Tuesday 22 October 2013

Vote For Your Favourite Curry Experience

Nominate Your Favourite Asian Food...

Organised by The Asian Catering Federation, the Federation of Bangladeshi Caterers, Chinese Takeaway Association and the Malaysian Restaurants Association UK, the Asian Food Awards 2014 celebrates the success and notable achievements of Welsh establishments and individuals in the Asian food industry.

The Welsh awards began in our very own capital at the Thistle Cardiff City Centre Hotel. Each category will be judged according to the nominations received, from the owners, staff, managers and, most importantly, the general public.

Categories range from new products, retailers, best ready meal, lifetime achievement award, best restaurant and more.

To find out how you can get involved go to www.asianfoodawards.org. Raise your hand for your region and the food you love so much!

Monday 21 October 2013

SAF Spice! Werner's Original's South African Curry Kits...

Cape penguins love the azure blue
water and white sandy beaches

 Think of South Africa, and much comes to mind - the sheer diversity is overwhelming from stunning sandy beaches and the azure blue coastline favoured by the Cape penguins, to the wildlife stalked savannah and Table Mountain.




A South African Braai (barbecue)
Stereotypically, you'd imagine to be treated to a braai (barbecue) in the wilderness or on the coast– accompanied by a bottle of Pinotage produced by the oldest wine industry outside of Europe. But would you believe it, CURRY can be on the menu, and South Africa's own varieties of curry at that!


Durban Curry served
as Bunny Chow!
Fear not if you are still saving your pennies to visit South Africa, as Mr Sandy Werner has brought his recipes to the UK with him, lovingly hand blending sp0ice kits for you to cook at home! The Werner's Original Durban and Bobotie spice packs offer a taste of SA, and are fabulously easy to use. The taste is so authentically South African, that the products are loved by homesick saffers too! 

You can read more about Sandy and Werner's Original in the latest issue of Chaat!, available now in WH Smiths or our website, and follow him on Facebook - https://www.facebook.com/pages/Werners-Original-Durban-Curry-Bobotie-Mauritian-Curry-Spice-Packs/ 

Don't just take our word for it, give them a try yourself - you won't be disappointed! Visit  www.wernersoriginal.co.uk and take advantage of the current ' Buy 5, get 1 free' offer!


Ginger-infused Yoghurt with Honey & Pomegranate

Haven't had breakfast yet? Try this recipe from Gurpareet Bains. It's quick, easy and super healthy!


INGREDIENTS
1 pomegranate
300ml natural yoghurt
½ teaspoon ground ginger
6 teaspoons honey
Serves: 2

METHOD
Cut the pomegranate in quarters. Using your hands or a teaspoon, gently scoop out the seeds and set aside.
In a bowl, mix together the yoghurt, ginger and 2 tsp of the honey, stirring until smooth.
Pour the mixture into bowls serving glasses. Top with the pomegranate seeds and remaining honey and serve.

“Pomegranate is charged with antioxidants that have a similar effect on free radicals as a raging bull has on innocent bystanders, sending them running for cover,” laughs Gurpareet Bains, who describes this great breakfast recipe as ready to eat at “the speed of light.”
“If you’re a wimp or simply not looking for too much excitement first thing in the morning, you can always replace the pomegranate with blueberries or dried fruit and nuts.”

Recipe from Chaat! Magazine issue 5

Friday 18 October 2013

What can the England football team expect to eat in Brazil?

So with a convincing 2-0 defeat of Poland a few days ago, a surprisingly attacking looking England outfit samba their way into another World Cup finals. Well not quite. England rise from number 17 to 10 in FIFA’s world rankings, but despite this remain unseeded. So with a tough draw ahead, it’s not quite clear just how far the surprisingly in-form England team will progress.

However, one thing is for certain, no matter how the football goes, England fans are going to be welcomed with warm smiles and that legendary Brazilian party atmosphere.

However, what we at Chaat! are concerned with is not whether Andros Townsend’s recent performances in an England shirt have been enough to take him to the finals. Not who’s the latest player struggling with a metatarsal problem as they gear up for the cup? Not who’s the best left back, Baines or Cole? Not even whether the traditionally ill-fated Lampard/Gerrard partnership can finally work with the talismanic Jack Wiltshire involved? What we want to know is whether the Brazilians flair in football is matched in their food.

With a population of over 200 million and being a country that is exceptionally ethnically diverse, the cuisine of Brazil is incredibly rich and varied. Its cultural history sees indigenous recipes mixed with foods from the Portuguese colonisation, influences brought over with the African slave trade and a slew of other culinary influences from settlers as broad as the Italian, Spanish and Japanese.

Because of this the cuisine of the country is far from uniform and the tastes of the regions vary from region to region. The supposed national dish, however, is ‘Feijoada’. This tasty dish derives from ancient Portuguese recipes. Quite simply, it’s a big, hearty meat and bean stew. Most recipes blend black beans and salted meats of sorts (usually pork or beef) and vegetables like cabbage, kale or carrot. Traditionally, feijoada contains all parts of the pig, including parts such as tale, nose, and ears, although most recipes tend to leave this out these days. It is usually served with a side of rice.


So what of curry? The closest things the Brazilians have is the dish ‘xinxim de galinha’. The dish originates from Brazil’s past slave links to Africa and is commonly found in the north of the country. Xinxim combines a blend of thick tender chicken in rich sauce with dried shrimp, dried nuts and a yellow palm oil known as dendê. This again is usually served with rice, and a little spice can be added to the recipe to satisfy your cravings.

Unlike some of its South American counterparts, for instance Mexico with its regard for chilli, Brazil doesn’t have so much of a distinct culinary identity. It does however feature a fantastic array of very different dishes that take the best from each influence and mould them into an incredibly diverse array of delicacies.


So whether Roy and his boys succumb to Brazil’s samba, Germany’s efficiency, Spain’s tiki taka football or even finally emulate ’66, one things for sure, the food will be fantastic. 

Thursday 17 October 2013

Chocolate Hearts Recipe

A Perfect Recipe for Chocolate Week
Ingredients
200g Good quality chocolate – at least 50% cocoa solids
Mukhwas – available from Indian grocery shops
Makes approximately 10 hearts.

Equipment:
Saucepan, hot water, heat proof bowl, spatula, heart-shaped moulds

Method:
1.       Place the heart shaped moulds onto a clean tray ready for use.
2.       Bring some water to a gentle simmer in a saucepan that is the right size for the heatproof bowl to sit in the rim without the bottom of the bowl touching the water. 
3.       Place the chocolate in the bowl and melt over the gentle heat, stirring to avoid it sticking and burning on the bottom of the bowl.
4.       Once the chocolate has melted, pour into the mould ensuring the chocolate reaches the edges.
5.       Sprinkle a small pinch of mukhwas into the centre of the heart – it will sink slightly but will set into the chocolate.
6.       Chill for 45 minutes until set and give away to those closest to you and deserved of your chocolate heart!

For more spicy sweets, visit www.pistachiorose.co.uk


Wednesday 16 October 2013

The Second Competition of Chocolate Week!



Want to try cooking with chocolate? We have just the competition for you.

Win a Willie’s Cacao Gateway Hamper, including his Chocolate Bible Cookbook!
To enter, send your contact details with “CACAO” in the subject line to competition@britishcurryclub.co.uk by December the 10th.

Take a look at the scrumptious range of Willie's Cacao products at williescacao.com

Tuesday 15 October 2013

Spice up your life this winter with Bhatik

With the shops starting to stock knitwear and coats again, the cold weather creeping in, and supermarkets lining the shelves with chocolates and toys (it's too early for that surely?!) it's official. Winter has arrived in Britain. Whether you love it or hate it, according to national news, Britain is set to face some pretty chilly weather over the next 4 months.

Winter doesn't need to be drab and miserable however, and there are plenty of ways to inject some fabulous personality into your home, with some spicy origins of course!! Our friend Julie at Bhatik.co.uk specialises in bright, colourful and vibrant Indian interiors, fit for a Maharaja!

"Everywhere you look in India is a rainbow of beautiful colours," she tells us. "People in India believe their homes are a temple for your mind and body and often reflect the vivid world outside."

We are completely in love with the collection at Bhatik from tiny handcrafted felt elephants to hand-carved ornate room dividers, all of the items are made in India and we want it all!

Read more about Julie and  Bhatik in the latest issue of Chaat! and be sure visit her website www.bhatik.co.uk  to find your little bit of India!




Monday 14 October 2013

James Morton's GBBO Drinking Game

Excited for the semi-final of the Great British Bake Off on Tuesday? We'll be toasting to the end with past contestant James Morton's drinking game! We've been kind and given you the "lightweight" version...

Drink 1 Finger:
Every time the words “Soggy Bottom” are mentioned
Every “Good Bake” or “Good Crumb”
Every time the presenters eat something
Every time Mary gives a silent but clearly disapproving glance

Drink 2 fingers:
Every double entendre or innuendo, intended or unintended
For each disaster in the technical bake
Every time Paul scrapes or pokes a bake with his big knife

Drink 3 fingers:
Every time someone prays in front of an oven
If you spot a knitted owl
If a contestant drops a cake

Finish your drink:
If a contestant cries

We found this on James's website: www.bakingjames.co.uk

Giveaway Monday!

Fancy a touch of spice with something nice? To celebrate chocolate week, Thorntons is giving you the chance to win just that. We have ten bars of the best-selling chilli chocolate bars. The scrumptious bar of dark Mexican chocolate is infused with real chillies to give it a little kick, so this intriguing, melting dream is guaranteed to warm you up in this cold weather.

To enter, either like our Facebook page and share our post OR follow us on Twitter and RT us.

Good luck!

Twitter: @curryclubuk
Facebook: /chaatmagazine

Friday 11 October 2013

New Zealand

A Double-Edged Sword

Lindis Valley

Paper bags are skittering across the painted partitions of a derelict car park. Strewn around the place are red, yellow and black signs of warning; “Do Not Enter”, “No Access”, and simplest of all, “Danger”. There was a building here once, but now all that stands is a graffitied sign reading, “Gap Filler”. Fittingly, the weather is grim and cold. The grey of concrete blends into the grey of the clouds; a monotony broken only by a gently fluttering red and white tape that cleaves the land from the sky. It is known by locals as “the cordon”, and it marks where Christchurch city centre used to be.

Three weeks earlier, I left Christchurch on a bus with my bicycle heading south to Queenstown, and on the way I read about the cordon. Between 2010 and 2012, several large earthquakes brought Christchurch to its knees, destroying the skyline, homes and lives. Fear was widespread, and many residents lived constantly on edge. To tell the truth, I found it a little difficult to understand why anybody would stay in a place that was so volatile.

My thoughts were interrupted by the chatter of foreign voices. I picked out French, American and Japanese, as well as a few others I couldn’t discern. Eavesdropping on the American tourists as inconspicuously as I could, I heard them talk about hiking, mountain-biking and even skydiving in Queenstown. New Zealand’s tourism industry has done very well out of its topography.  Queenstown is known for being the “adventure capital of the world”, and I had heard New Zealand somewhat glamorously alluded to as “God’s playground”.  Two gorgeous valleys zipped passed the window as if to emphasise the point. Catchy taglines or not, it was hard not to get excited by what this country had to offer.

Aoraki/ Mount Cook
Two days after my arrival in Queenstown, I had begun the long cycle to the Northern tip of the South Island, roughly tracing the Southern Alps. During my failed search for hobbits, I noticed was the incredible amount of livestock that roamed the grassy slopes, and the never-ending stream of dairy trucks lumbering along the larger roads. This highlighted the fact that the landscapes aren’t just important for tourists. Industries like Agriculture, horticulture, fishing, and forestry are essential for the economic health of New Zealand, and mean that the fate of many the country’s inhabitants is inextricably linked to the earth on which they live.
Cycling onwards, and extravagant panoramas came at every turn; angular shapes forced skyward by the crumpling effect of tectonic movement. Every lake and river I passed was an impossible shade of turquoise, more like paint than water. Sandy, rocky colours diffused up the countless mountains, and climbing to their cloud bound passes revealed that these same peaks were capped with soft greys; greys that I came to associate with the warm buzz of lactic acid, and that roughly marked the snow-line of winters past. The sense of space was exhilarating too. Each mountain was so large that I sometimes spent hours winding between them in sweeping glacial valleys, taking time to get to know each colossus as though they were long lost friends. In a way, the Māori feel the same.

Christchurch - Near "the Cordon"

I camped one chilly evening in a bay of the majestic, glassy, blue-green Lake Pukaki. Miles away, at the other end of the lake, sat the great, snow-capped Aoraki, or Mount Cook; the tallest mountain in all of New Zealand, jutting nearly four kilometres into the sky. In Māori folklore, four brothers embarked on a journey around the world in a canoe. Running aground on a reef, the canoe is said to have flipped over, leaving the brothers no choice but to clamber atop the doomed boat. As they stood there, a bitter southerly wind froze them solid, and the brothers turned to stone. It is Māori legend that their frozen figures form the Southern Alps, and Aoraki, the tallest brother, became the peak that is now known as Mount Cook. It is a tale that bridges the realms of the natural and the supernatural, and captures the spiritual ambiance of the place.

Yesterday, I arrived back in Christchurch. The longer I stand in the car park next to the cordon, the more I understand Christchurch’s strength and acceptance in the face of natural disaster. While devastating, these events constitute part of the Jekyll and Hyde personality of New Zealand. As a nation that is an active part of the “Pacific Ring of Fire”, natural New Zealand can be furious, but this also means that it is an area of unparalleled natural beauty. Its people have been tied to the land and its magic for centuries, forging a sense of tight-knit community and respect for the earth. Like all good relationships, there are hiccups.

WORDS BY DANNY GORDON

Chat with Henning Wehn

At the turn of the year we spoke to self –styled ‘German Comedy Ambassador to the UK’, Henning Wehn about everything from the British, currywurst and his now uncannily accurate football predictions. Henning has carved a career from navigating national identity. Playing up to and picking holes in perceived British stereotypes of Germany, Henning has recently appeared on a range of panel shows including QI, Never Mind the Buzzcocks,  The Matt Lucas Awards and most recently 8 Out of 10 Cats Does Countdown.

Guten Tag Henning! How was your 2012?

No complaints, it was good. I’ve done a load of work on the radio, on the tele and loads of live work. Also, Hell's fire hasn't struck me down once!

In the UK we tend to stereotype German cuisine as bland, is that unfair?

I wouldn't say the food is bland. I think it’s very tasty but it doesn't necessarily have those extreme tastes. It doesn't have the extreme sweetness of say Turkish dessert and it doesn't have the extreme spiciness of some Indian dishes. But German food is far from bland.

So are you personally into spicy food or curries then?

I have really grown to like spicy food since I've been in the UK. Indian food took me a while to get used to it but now I really like it, although if you gave me the name of the dish I would have absolutely no idea if it was incredibly hot or not. I like it rather mild. I like one with almonds, is it a korma? Also, I know not to order a jalfrezi as that’s quite hot. But that’s about all I know.

How do you feel about currywurst?

Currywurst? It’s brilliant. I’m from the Ruhr Valley and we practically invented currywurst there so I absolutely love it.

You’ve lived in the UK since 2002, have you noticed any changes in yourself or you culinary tastes in that time?

Well at first I was absolutely intrigued by the concept of the full English breakfast, but thankfully I’m not anymore.  

You claim to be the ‘German Comedy Ambassador to Great Britain’ what are the differences between German and British people?

We Germans laugh when the work is done, and the Brits laugh instead of doing any work! There’s an idea that Britain aren't competitive and are just incredibly lazy. But the way they eat curry disproves that whole point. There is competitiveness but it focuses on the wrong thing, on who can eat the hottest curry. And the whole obsession with the Scoville scale and now you can eat it up to a thousand Scovilles? You can only eat it when you wear goggles and gloves. That’s not food. Only explosives should be handled that way!

So what can the British learn from the German people?

There’s a lot the British can learn. For one, it’s okay to pay tax!

Do you have any New Year’s resolutions?

Probably just don’t have a heart attack, same as last year!

Finally, the most important question as you’ve been on Radio 5 Live and I know you’re really into your football: The German Bundesliga or the English Premiership?

Well I find the Bundesliga more exciting to watch but they don’t really challenge in Europe. The Premier league is usually the opposite, but strangely it seems to be quite different this season!







The full interview can be found in Chaat! issue 11.

To watch Henning in action pick up his new live DVD - 'No Surrender' available from 14th October. 

Thursday 10 October 2013

Celebrating National Curry Week

Did you know it's the best week of the year?
People all over the UK are celebrating National Curry Week; raising awareness of skilled chefs, curry houses and diners that have all made us a curry-loving nation.

One of the individuals that will be celebrating a little differently this week is chef and storyteller The Urban Rajah. Ivor Peters [right] is campaigning tackle the misconception that authentic, Indian cuisine can only belong in the hands of Asian chefs. In issue 11 of Chaat!, we looked at how the curry industry is suffering due to immigration policies affecting the number of Asian chefs. Ivor believes that the solution to this issue is to encourage British talent to learn how to cook Indian food.

The Chaat! team are celebrating by offering you the chance to have a curry on us. To obtain your British Curry Club voucher for a 2-for-1 deal on main curry dishes, pick up the new issue of Chaat! Magazine in WHSmith stores today.

Wednesday 9 October 2013

Ferns - Authentic Indian Pastes and Pickles



We love products with a bit of spice here at Chaat! Even more so when spicy products offer a truly authentic flavour, following and retaining original recipes. Ferns do just that.

Over 70 years ago, Mrs Fernandes started making curry pastes and pickles in Pune, India. Her authentic produce quickly found favour with the soldiers garrisoned locally, who couldn't spend the time grinding their own spices or preserving pickles. Though much has changed with the passage of time, Mrs Fernandes' pastes and pickles are still made by her family in Pune, using only the best local spices and produce.

We're very excited to be working with such a fantastic company at the magazine. In the meantime, why not like them on Facebook - https://www.facebook.com/FernsIndianPicklesandPastes and follow them on Twitter @BennettOpie.

Here's a little taste of what's to come in our Christmas issue, you can buy the pastes and pickles from Waitrose.

FERNS' MADRAS


Ferns' Madras Paste can be bought
in Waitrose
Ingredients:

3 tsps Ferns' Madras Curry Paste
1 tbsp oil
200g diced chicken
1 onion, finely chopped
250g canned chopped tomatoes
2 tbsps fresh coriander, finely chopped
150ml water
2 tbsps natural yoghurt

Method:

Heat the oil in a pan and fry the chopped onion and diced chicken.

Add the Ferns' Madras Curry Paste and continue to fry for 3 minutes.

Add the chopped tomatoes and fry for another 3 minutes.

Add the water and simmer for 30 minutes or until the chicken is fully cooked and the sauce has thickened.

Remove from heat, add the yogurt and chopped coriander, and serve.

Tip: Why not try beef, lamb or prawn madras?

Friday 4 October 2013

Quiches Lorraine

Can you feel that nip in the air? That’s right kids, it’s October already and winter is fast approaching. This can only mean one thing… only 81 days until Christmas or more importantly 88 until the New Year!  So with that in mind perhaps it’s time to start thinking just what your New Year’s resolution may be.

Okay, so that may be a little tenuous and an even more premature a link, but for many shedding the pounds is a top priory on December 31st for the 365 days that follow, and it does give me ample opportunity to crowbar in a link to this hilarious video -  definitely not a diet plan to follow.
‘The Butterfield Diet’, created by comedy actor Peter Serafinowicz for his short lived sketch show, sees him on top form, hilariously satirizing popular diet plans and taking them to preposterous extremes.
Best known for his role in cult-classic film ‘Shaun of the Dead’, Peter has carried out a broad range of serious and comedic roles and fascinatingly provided the voice for Sith Lord, Darth Maul in blockbuster smash Star Wars: The Phantom Menace. 
Perhaps this plan shouldn’t be taken too seriously then, and Chaat! readers should lay off the ‘bonbonbonbons’ and stick to sensible proportions of spicy food!

Thursday 3 October 2013

Places of Natural Beauty

The Passage of the St. Lawrence River
“Where the river narrows!”, the old man shouted after me, in a thick Quebecoise accent. “That’s what it means!”. I beamed back at him. It was poetic, as Algonquin names so often are. Only a handful of kilometres later, I exchanged New Brunswick for Quebec, a small roadside sign marking the transition. I trained my eyes on the letters spelling out “Quebec”. “Where the river narrows”, I repeated slowly and inaudibly under my breath, almost trying to feel the shape of the words in my mouth. I smiled again.
Before long, I free-wheeled towards the end of a corridor of buildings in Rivière-du-Loup, my spinning front tyre spitting cold flecks of muddy rainwater onto my cheeks. A majestic sight unfolded in front of me as I rolled towards the edge of the St. Lawrence River. I stopped at the shore and dismounted, needing a moment to take it all in. Water emerged from the haze of drizzle in the south west and flowed miles to the north east, before disappearing into the mist. The river was so vast that as I stood on the slick, grassy bank, it produced the sensation that I was standing on the water itself. The lines defining each choppy wave blurred and dissolved as I traced them into the distance, the splosh of clapping water fading with the increasingly distant waves. The river looked like an ocean, limited only by the translucent suggestion of a far-away ridge on the opposite bank. In a strange sort of way, a sense of timelessness accompanied the sense of eternal space.


My trance was broken. “AAAAARGH…..JAMIE, NOOOO!!!!”, screamed a fretted mother. Toddler Jamie didn’t care. Watched by a pair of walkers and wearing a toothy grin, he continued his enthusiastic and ill-advised pursuit of an irritated swan. Hisses were drowned out by giggles, and sucked in by his sheer delight, I actually found myself cheering Jamie on.

As the hours and kilometres went by, the weather cleared, and the far bank of the river advanced towards me. Picnickers and families took to its shores, accommodated by the birds and the butterflies. But this wasn’t anything new. The St. Lawrence River has enticed people for millennia.

Soon, an archipelago became visible, and my journey back through the river’s social history began. I passed an island off the shore of Montmagny named “Grosse Île” and marked with a large, standing cross. I discovered that during the Great Famine in mid 1800s, the St. Lawrence attracted thousands of Irish migrants who had fled from the horrors at home. Grosse Île was used to quarantine the travellers, many of whom had contracted Typhus during their long voyages. Tragically, over 3000 died on the island and, as I was solemnly told by Paul, a local waiter, “I’m pretty sure it’s the biggest graveyard [for the great famine refugees] that’s not in Ireland”.

Onwards, and the far bank drew in again; the shapes of mountains and valleys on the other side of the river became definite. Signs for French-sounding towns came thick and fast. Berthier-sur-Mer, then Saint-Vallier, then Saint-Michel. The waterway had brought colonialists too; I knew from a book I had read that I was tracing the astounding voyage taken by Jacques Cartier nearly 5 centuries earlier in 1535. The ambition of Frenchman Cartier had taken him in search of a Northwest Passage from Europe to the profitable markets of Asia, before he was thwarted by the Lachine Rapids outside Montreal. Managing to brush off this failure, Cartier settled for claiming Canada for the French.

As I approached Levis, the river pinched again. I could see settlements on the other side of the river, with flashes of sunshine glinting from the roofs of houses and cars. These were settlements that 1000 years ago were inhabited by the St. Lawrence Iroquoians, an indigenous people that lived on the fertile land around the river. I had a vivid image of Stadacona, a Iroquoian village that used to reside near present day Quebec City, fixed in my mind. Whether this image was factually accurate, I have no idea, but I pictured wooden structures and mothers washing clothes in the river. I even pictured a laughing Iroquoian boy chasing a swan.

The river seemed to flow as surely as the passage of time, and I, like the Iroquoians, Cartier, the Irish migrants and Jamie, had become a part of the river’s rich historical narrative. The St. Lawrence river has a habit of drawing people together, both geographically and temporally. Though prehistoric, the name Quebec still resonated with me.  My journey through Quebec had been defined by the St. Lawrence River, as had the journeys of those before me. It was a comforting thought.

WORDS BY DANNY GORDON

Wednesday 2 October 2013

A Curry For Change

Looking for something to do on the 20th of October? Masterchef's Dhruv Baker and TV chef Ravinder Bhogal will be hosting a CURRY FOR CHANGE Sunday Social, where you'll get to experience a one-off menu filled with dishes with a modern twist. The event is in aid of the Find Your Feet charity, who help supply families in India with the resources they need to grow their own food.

As a social cuisine that brings people together, this event is the very essence of Indian cuisine. Not only will it be a unique experience, but an opportunity to make a difference through the love of Indian cuisine.

Get booking!


Date: Sunday, 20th October 2013.
Time: From 1pm to 4pm.
Details: Tickets priced at £35 per person.
Bookings: Contact Roti Chai directly at infowala@rotichai.com or on 020 7408 0101.
Website: http://find-your-feet.org/curryforchange/sunday-social/

Find them on twitter: @FindYourFeet @RotiChai @DhruvBaker1 #CurryForChange

Tuesday 1 October 2013

Who said History was boring?

We came across these quirky little reasons behind everyday sayings and customs, and thought they were so interesting we wanted to share them with you! Here are some facts about the 1500s:-

Most people got married in June because they took their yearly bath in May, and they still smelled pretty good by June. However, since they were starting to smell, brides carried a bouquet of flowers to hide the body odour. Hence the custom today of carrying a bouquet when getting married.

Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children. Last of all the babies. By that point the water was so dirty you could actually lose someone in it.. Hence the saying, "Don't throw the baby out with the bath water!"

The floor was dirt. Only the wealthy had something other than dirt. Hence the saying, "Dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh (straw) on floor to help keep their footing. As the winter wore on, they added more thresh until, when you opened the door, it would all start slipping outside. A piece of wood was placed in the entrance-way: a thresh-hold.


Houses had thatched roofs-thick straw-piled high, with no wood underneath. It was the only place for animals to get warm, so all the cats and other small animals (mice, bugs) lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof... Hence the saying "It's raining cats and dogs."




There was nothing to stop things from falling into the house. This posed a real problem in the bedroom where bugs and other droppings could mess up your nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That's how canopy beds came into existence.

In those old days, they cooked in the kitchen with a big kettle that always hung over the fire... Every day they lit the fire and added things to the pot. People ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes stew had food in it that had been there for quite a while. Hence the rhyme: Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old.

Sometimes people could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man could, "bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat".


Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.

Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or the upper crust.

Lead cups were used to drink ale or whisky. The combination would Sometimes knock the imbibers out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial... They were laid out on the kitchen table for a couple of days and the family would gather around and eat and drink and wait and see if they would wake up. Hence the custom of holding a wake.

England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a bone-house, and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive... So they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night (the graveyard shift.) to listen for the bell; thus, someone could be, "saved by the bell" or was considered a "dead ringer". And that's the truth...

So, whoever said History was boring?