TOP OF THE POPPADOMS NEEDS YOU!

It's Britain's original top ten countdown of best loved curries. Now, in 2014... we'd like YOU to tell us what dishes YOU would like to see in our TOP OF THE POPPADOMS poll!

Send us your suggestion(s) and you could WIN a Ferns curry paste!

Three years ago, when we first launched the magazine, we asked our partner restaurants which dishes they thought should be on our very own curry poll. Since that time, our wonderful Chaat! readers have voted for their favourites from our ‘Top 10’ list, Jalfrezi has dominated the top spot, battling against some of the classic British favourites including Balti, Rogan Josh and Chicken Tikka Masala.

Three years on, there are lots of new restaurants out there, and people are favouring a much wider variety of dishes! Thanks to a rise in the amount of spice lovers, Indian food is more popular than ever before. 

This is how the chart looked at the beginning of the year: 

Send us your suggestions to win one of these fab pastes!

1. Chicken Tikka Masala

2. Madras

3. Korma

4. Vindaloo

5.  Balti

6.  Jalfrezi

7.  Rogan Josh

8. Dhansak

9. Butter Chicken

10.  Dopiaza

We’d like YOU to tell us what dishes YOU’D like to see in our Top of the Poppadoms poll.

There are 4 ways to get in touch:

• Leave a comment for us below
• Email us at contact@britishcurryclub.co.uk
• Post your suggestion on our Facebook wall - /ChaatMagazine
• Tweet us your suggestion with the hashtag #totp - @curryclubuk

 Closing date is 30th April 2014 - Good Luck! (Please see T&Cs)

Ferns: The official sponsor of Top of the Poppadoms. Authentic curry pastes made in India since 1937. Each Ferns’ product is crafted into a delicious paste, enabling anyone to cook a fragrant, spice-infused Indian dish with ease and speed.

For more information, visit www.fernsofindia.co.uk




Terms and Conditions: Open to entrants with a UK postal address only. Delivery of competition prizes may take up to 30 days.

Shhh... it's 'Our Little Secret'

We mentioned yesterday that we've just released our super seductive special February hamper, full of gorgeous and yummy 'LOVE' themed items. After all, February plays host to the feast of Saint Valentine, celebrated on the 14th of the month since the Middle Ages.

It's a well known fact that spices are among Mother Nature's aphrodisiacs. Teamed up with that fact that we always love spicy food, we think our 'Seductive Spicy Hamper' has the perfect ingredients to get anyone 'in the mood' for love...

Every day this week (and a couple of next) we'll be telling you about the individual products in the hamper with a bit more detail. So to kick things off, let's start with the aptly named "Our Little Secret" Fiery Kadhai Dine-in-Kit. 

These delicious kits are unlike anything you will have come across before. Available in four different varieties, each kit features 4 individual sachets. The only item that needs to be added is your choice of meat, poultry, fish or vegetarian options. The sachets contain dried spices, a 'gravy paste' and a 'gravy base' to be added to your cooking pan at certain intervals. And rather usefully, the pack also includes a sachet of microwaveable rice.

The finished product can be ready in as little as 12 minutes, in which time the wonderful aromas of 'Fiery Kadhai' have wafted their way round the house, tantalising the nostrils of anyone who is present. 

Intense flavours, a fabulous scent and perfect fluffy rice are the result of only 12 minutes in the kitchen (although for those with more time or wanting to use lamb or beef, there is the option to Slow Cook for an hour). 

As well as being packed neatly inside a small box, the packet can be easily stored in a cupboard until you need to use it. And the best thing about these great little dine-in-kits? No one needs to know you've used them - it's 'Our Little Secret'!!

Click here to subscribe to Chaat! Magazine for £29.50 and receive your Valentine's Hamper!

More information about Our Little Secret can be found on their website at www.ols.co.uk

The Queen of the Spices

“Anyone who has never made a mistake has never tried anything new”- Einstein

WORDS BY MEGAN EVANS

In making a simple King Prawn Korma, I came across an unusual spice that I had not seen, used or even heard about before. This happened completely by accident. I had sent out my other half to buy some ingredients, and instead of bringing back ground cardamom as I had asked, he plonked down a jar of what looked like shards of bark in front of me. It was a moment when the old saying ‘if you want something done right, do it yourself’ felt particularly relevant.  

It turned out that these unusual looking pods were not a disastrous purchase. They were only the black cousins of the green cardamom pod, dried out and slightly matured for a distinctly different flavour. “The word cardamom was on the jar”; I could kind of see his logic.

On opening the jar, the pods smelt musty and dried out, and I was not entirely sure whether they would work in such a dish. On opening and grounding the seeds inside, the pungent aroma that came from them was surprisingly pleasant. They possessed a eucalyptus scent similar to their green cousins; uplifting in nature yet much more bold and smoky with strong hints of camphor.

Black cardamom is matured and dried for its distinctive smoky flavour. Its matured scent and flavouring makes it a warming spice, and can be likened to pepper and chilli. In a mild dish such as korma, only a small amount was needed for a subtle hint of flavour; too much could have been slightly overpowering.

On checking the suitability of the black cardamom pod for a recipe that had clearly specified green cardamom, I found that the pods can in fact be used to add distinct flavours to even rustic meaty dishes like pot roasts and stew. It seemed that the spice was versatile; great in blends with other spices to temper the pungent flavour and brilliant in elevating potentially bland dishes. In this sense, it does not always have to be used in just Indian or oriental cooking; its flavoursome tones work well in a variety of recipes. Black cardamom is also a key ingredient in garam masala, which as a spice blend works well to add tasty, enlivening flavours to many different dishes, including a mild curry such as korma.

I was impressed by how successful the black cardamom was as a spice, even as a substitute for its green friend. Despite coming across it by mistake and initially fretting about its distinctive appearance and unique aroma, I felt it worked well. It certainly didn’t take anything away from the flavour, nor did it come across as too strong or too bold. I would definitely consider adding the spice to a hearty casserole and to many other dishes for a warming boost of flavour. A lasting impression was certainly left. I think the cardamom family is completely deserving of its title, ‘Queen of the Spices’. 

Is this the future of food?

“Anyone can cook!” according to fictional chef Gusteau in the loveable film Ratatouille. The film does of course have its flaws; rats can’t cook, and “the rat is the chef!” probably wouldn’t be anyone’s first logical conclusion, but who knew Disney and Pixar would tap into a potential UK food trend? Eatro, described as an ‘online marketplace for homemade food,’ supports a Hungryhouse-like service where you’re handed the apron and become a takeaway chef.

Enforcing the idea that homemade food is unbeatable, Eatro wants to get people cooking their own signature dishes to be sold to hungry locals online.

So how does it work?

After creating your menu, Eatro allows you to choose a collection timeframe and enter the number of dishes you plan to make. A handy tool that ensures you won’t be inundated with requests. Local takeaway diners will choose what dish they would like online, and then collect from your home.

There seems to be a number of benefits to a home-takeaway service, especially in a time of recession when small businesses are struggling. Budding entrepreneurs can start an inexpensive micro business at home to practice and promote their culinary skills. It also inspires a sense of community which many areas lack, as HomeChefs will get to know the people who live in their area and share a passion for the same foods.

The only concern with this concept was that food hygiene standards may not be as high as that of established restaurants. Eatro does assure, however, that all new HomeChefs are interviewed and monitored with kitchen inspections to ensure food is of the highest possible standard.

If this does catch on, it’ll inspire people to get experimenting and cooking good food home, which is definitely something that should be advocated.

“Not everyone can become a great artist, but a great artist can come from anywhere."
-Anton Ego, Ratatouille

To learn more, visit eatro.com

That’s a mindblasting soundtrack, Ricky!

An authentic and absorbing soundtrack to Rick Stein’s India could have been created simply using traditional Indian instrumentation. However, what is intriguing about Malcolm Ironton’s score is how he has created a sound that not only heavily incorporates traditional influences but also nods to modern western music too.

The colourful series sees Rick Stein leaving his home in the fishing village of Padstow to explore the Indian sub-continent in search of the perfect curry. Throughout the series Rick learns the subtle nuances between culture and curry that make the different regions of India so unique. It’s fitting then, that its soundtrack is structured in much the same way.

At its most exciting there are pounding, pulsating explosions of percussion, the rhythm mimicking the vibrancy of India’s big cities and in particular the manic nature of the roads. This contrasts with more serene moments, drenched in luscious string, reflecting the almost mystical nature of this country’s landscape. These create a stunning ambiance that even Brian Eno would be hard pressed not to appreciate.

The most triumphant moments here however, are when India’s fizzling energy is captured, an elixir that’s not easy to bottle authentically. Mad Madras for example is breathless and frenzied. Midway through the track it surprisingly descends into and almost psychedelic drum and bass-like assault. This surge of unrelenting energy is not too dissimilar to the breakdown in Outkast’s stirring hit Bombs over Baghdad. Electronic influences also creep up again in tracks like I love Curry. The driving rhythm soars, incorporating a hypnotic chanting which eventually makes way for electro-like synths.

You can see the influences these more traditional styles of music have had the other way around too. Delhi dance is a notable example. It could almost be lifted from Alt-J’s recent Mercury Prize winning debut, in particular the track Taro.

Elsewhere, Padadum Polka utilizes brass instruments to create something equal parts marching band and harem and the same could be said about Sagg Aloo. Indeed the whole album uses western instrumentation in a way seamlessly fuses the two styles. This almost serves to reflect the way in which Indian cuisine had been adopted as our own in this country, this of course being the reason Rick set out on his journey in the first instance.

Overall all this composition is a fitting soundtrack to a series that whilst exploring India’s vastness in diversity, it also has one eye on back home and our infatuation with this most incredible of dishes.

We spoke to Rick about his series ‘Rick Stein’s India – In Search of the Perfect Curry’. To read the full interview pick up a copy of Chaat! Issue 14.

Visit www.crocodilemusic.com for more information about the soundtrack

6 Dangerous Delicacies

Here's our handy list of foods to avoid

Snake Wine
Typically found in Vietnam, the inactive snake venom 'snake wine' is considered to be a form of herbal medicine due to the proteins and nutrients it contains. If you do happen to have access to a snake, don't try this at home. This happens.

AbsintheThere isn't a Green Fairy in Baz Luhrmann's Moulin Rouge for nothing. Absinthe was banned in most countries as it can cause hallucinations.

Fried TarantulasThis is probably not something for those who are terrified of the UK's False Widow Spider. Cambodia and Laos preserve tarantulas by frying them in hot oil. Why?

Shark Fins
Traditionally used for Chinese shark soup, the danger is not in eating this food, but risking life and limb fishing for it.

Oysters
Last year, a large number of British-grown oysters contained the norovirus.

Raw Milk
Still legal in America, unpasteurized milk can cause serious health issues. It's still around because 'milk activists' argue that it tastes better.

Cushion Comfort - Anandi & Me

These stunning embroidered cushions
add a splash of colour and
Indian essence to any room!

Our latest issue of Chaat! features and fantastic guide to furnishing your home this chilly season with an Indian style. We're very proud to be working with Anandi and Me, a fabulous shop and online store, offering beautiful and unusual products from around the world.

The current range features stunning Indian embroidered cushions in bold and muted colours, available in a variety of sizes. These gorgeous cushions add an elegant splash of colour and essence of India to any chair, sofa or bed - we love them so much, we have used them in our new restaurant, the Duchess of Dehli (launching January 2014)! 

Anandi and Me also offer a wide range of products, from bathrobes to pashminas, handcrafted jewellery to bredspreads, as well as a fantastic bespoke service - perfect for those who can't find what they're looking for! 

Visit their website: http://www.anandiandme.com/ and interact with them on Facebook /AnandiAndMe and Twitter @AnandiAndMe, to keep up to date with their newest additions to the range!

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 27^th 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...

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

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!

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. 

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. 

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?

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 31^st 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!

Is Food Fashion #TRENDING?

Lazy Bones, the recently launched restaurant in London Farringdon, serves up fancy fast food with a surrounding of quirky interior design. When a friend slumped down next to me with her ‘starter’, she was carrying a bag of sour cream and chive popcorn. What may have been confined to the walls of cinemas has emerged as a savoury restaurant snack, and popped corn brands such as Proper Corn seem to be everywhere. It was then that it seemed food had become just as trend-focused as the fashion industry. Last year, the UK saw a rise in the consumption of colourful macarons, popcakes, boutique beers and artisan breads, and gradually died out and made room for savoury popcorn.

                Wayne Edwards at The Food People believes that popcorn in particular has become a food phenomenon because “it hits a few trends”. He explains that, “Sweet and salty combinations such as salted caramel are everywhere, and it links to the nostalgia for American-style dining.”
So where have these attitudes come from? These fickle food trends are not something entirely new. Rashima Bhatia of the Indian restaurant Rasoi believes that the era of food trends has been developing since 2009, and now, in 2013, has reached its peak. Rasoi has ensured that different aspects of these trends have been woven into the menu. “We try to source ingredients that are local, and we also have an open kitchen to emphasise the trend of consuming only honest food.”

                An upcoming trend for late 2013 will be a change in restaurant concepts, such as dining in entertaining or unusual environments. The emergence of ‘edible cinema’, for example, allows the audience to eat the provided food packages that have to be consumed at corresponding moments in the film. Similarly, Dans Le Noir? in Clerkenwell Green (featured in the recent film About Time) borders on becoming more of a “sensorial human experience” than a restaurant. Their policy is for all diners to dine in the dark, which will not only intensify the tastes of the dishes but also helps raises awareness of a cause. As the founder Edouard de Broglie states, “half of our staff are visually impaired, but for an hour and a half they become our eyes and we become blind in the darkness. We believe that a good experience is much better than a long speech.” This fits with the new ‘Conscience Food’ trend, where the eating experience is almost educational and enables customers to ‘do their bit’ for a good cause.

                Needless to say, the fusion of British and Asian cuisine is an ongoing trend, now becoming more apparent with the rising appreciation for spicy street food. Some restaurants have embraced Asian cuisine in the style of ‘fast food’, creating a fusion of American and ethnic dining.

                It seems that simple food is not enough. Innovative chefs such as Heston Blumenthal are renowned for developing dishes close to laboratory experiments, such as an oddly delicious Chicken Curry Ice Cream. Are restaurants and brands pushing the boundaries of cooking due to cutting-edge TV chefs? “Chefs have raised the profile and interest in food,” Mr Edwards told us. “Chef Rene Redzepi chef served ants at his pop at Claridges and Wahaca had fried grasshoppers on their menu earlier this year!”Restaurants are becoming more adventurous and challenging of food traditions. Trends are injecting more excitement and fun into the food industry. The only issue is keeping up...

Article in Chaat! Magazine issue 13

Fictitious foods

Imagine banqueting in Hogwarts’ Great Hall, indulging in a feast of pumpkin pasties, chocolate frogs and liquorice wands then washing it all down with an ice cold mug of refreshing butterbeer. The world of Harry Potter is rife with mouth-watering culinary oddities that can delight, or in the case of Bertie Bott’s Every Flavour Jelly Beans, occasionally disgust.

Happily, there was news last week that the world of Harry Potter is on its way back to the big screen. JK Rowling is set to pen an original screenplay adaptation of her book ‘Fantastic Beasts and Where to Find Them’. Released in 2001 to raise money for Comic Relief, the book is a fictional guide written by daring magizoologist, Newt Scamander about the colourful creatures of Harry’s wizarding world.

The film, or potential series of films, is likely to feature more weird and wonderful foods, which play an important part in bringing this vivid and vibrant world to life. However, Rowling’s world is not the only place where fictional foods play an important part in the story, and here are a few of what we think are the most noteworthy.

Lembas

Lembas (or waybread for those who don’t speak elven) is a meal with each mouthful. The occasional saviour of Samwise and Frodo on their long journey to Mordor, this hearty bread is presented to the heroic hobbits by enchanting elven lady, Galadriel. They say that one small mouthful is enough to fill a fully grown man, but that’s not enough to fill some hobbits. For instance, in the film series, upon Merry asking him how much he has eaten, partner in crime, Pippen happily turns to him and belches ‘four!’

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Don’t worry, I haven’t fallen asleep at my keyboard. For many centuries this fictional food was the longest word ever to appear in literature. The loose translation is a dish compounded of all kinds of dainties, fish, flesh, fowl, and sauces and appears in Ancient Greek playwright, Aristophanes’ comic play Assemblywomen.   

Scooby snacks

The transformative power of one of tasty treats means that an occasionally cowardly Scooby Doo is often the hero of the day.

Soap

In David Mitchell’s delightfully ambitious, sprawling novel Cloud Atlas, geography, genre and time are all heavily toyed with. The story spans 6 interwoven parts with the events and moralities of each echoing throughout the others. One of the most affecting parts is the dystopian story of Sonmi-451, a genetically engineered work-clone or ‘fabricant’. Here the fabricants feast on ‘Soap’, and it’s only later in the story that we find out the chilling revelation that the ‘Soap’ is actually recycled from the fabricants themselves…

Melange

Okay, this isn’t a fictional food per se, but rather the fictional drug central to the Dune series. Nicknamed ‘the spice’ by inhabitants of this world, Melange is a potent geriatric drug that gives the user a longer life span, greater vitality, and heightened awareness. Given its nickname for its powder-like consistency and likeness to substances like cinnamon, Spice can only be found on the arid and dangerous desert plants Arrakis.

Chat with Chris Ramsey

INTERVIEW BY ALEXANDER TAN

You’re friends with Greg Davies and Al Murray. What’s the best piece of advice you received from fellow comedians?

- The best piece of advice I have ever had was actually from Jason Cook, my mate and creator of Hebburn... He said "to get good at stand up you need to compere, compere, compere" but then I found out he'd got that advice from the Frank Skinner book, so...

Obviously your comedy style is completely different to your Hebburn co-star Vic Reeves. How do aim for your style to be perceived?

- You can never control how someone will perceive your style, I'm sure there are people out there who see me as a haircut with a microphone! But I'm a storyteller, and I like to banter with the crowd. My material is always personal and I like to think the crowd know a bit about me when they leave (at the end of the show I mean, they don't just walk out during... Much)

You’re famous for being precious about your hair? Would you ever get it cropped or do you think that would have a Samson like effect on your comedy powers?

- Haha I'm honestly not that bad! It's people like Al Murray who've started this vicious rumour! I've actually just had quite a drastic trim as it was doing my head in... haven't done a show since though, so fingers crossed it doesn't have the Samson effect.

You were given a red card on Soccer AM after using an ‘inappropriate’ word. Do you often get in trouble for saying things you shouldn’t?

- Ah yes, the red card incident. I look like an absolute fool on the youtube clip as I sit trying to work out what I've said wrong. Idiot. I do stuff like this quite often, usually it's on a recorded TV show so it can be snipped out, but sadly Soccer AM was live. I'm at my worst if you put me in a room with someone who is quiet... I just talk and talk until I've dug myself into a massive conversational social hole.

It’s cold up north – does that mean that you eat hot curries to protect you from the cold winter nights?

- Yes, of course. And we all have flat caps and whippets and build ships and work in mines and love gravy...

Do you cook much at home? Do you make any spicy dishes?

- I love to make a really spicy seafood pasta with loads of fresh chillies. I attempted a curry from scratch once and it was an absolute disaster, I ended up getting a take away... I'll try it again one day, exorcise those demons.

As a panellist on Celebrity Juice, you’ve played the toilet Chinese whispers game. What’s the most unusual Chinese whisper you’ve heard about yourself?

- You get to hear loads of things that people say about you when you start doing this kind of job, but the maddest one I heard was the day my ex-girlfriend came home from work to tell me that her mate said I had been in South Shields (my hometown), 'flashing the cash' on a night out and had asked someone if I could buy their jeans (THE ONES THEY WERE WEARING) from them for £10. I was astounded... it was £20 and they were bloody nice jeans.

I'm kidding, it was total lies. I have no idea where it came from. It's insane and let’s be honest £10 for a pair of jeans that a person is currently wearing is not FLASHING THE CASH... if anything it's a full on insult... and how on earth would he continue his night?! South Shields bars don't have the strictest dress code but even they would draw the line at clubbing in your kegs.

FULL INTERVIEW IN MAGAZINE 13

Fresh seafood anyone?

People in Seoul yesterday had their tonsils tickled by tentacles. Visitors from across South Korea indulged in an annual live food eating contest in which they munched down on everybody’s favourite cephalopod mollusc, the octopus! Participants who invertebraved the challenge (yes I've seriously used that pun) had to contend with 8 sticky legs of clambering over their faces as the slimy squids struggled not to be consumed. Of course, very few succeeded.

This gruesome practice certainly seems alien to us, but it got me thinking, perhaps British culinary customs are odd when put through the prism of outside minds?

Haggis - The most obvious example would be haggis of course. Revered by Scots, so much so that it was once celebrated in a poem by Robert Burns, if we're being reductive the dish is little more than a bag of nasties. Made from a sheep's heart, liver and lungs and wrapped in a beautiful succulent stomach lining, the haggis doesn't at all resemble a malnourished brain. However, despite being wonderfully tasty if we're being honest, those of us south of the border, and just a few of those North too, still find this concoction a tad strange.

Black Pudding - A delicacy usually reserved for the pasty white, impossibly charismatic, and sometimes sparkly, blood is usually last on peoples list of what to put in your mouth. Yet a favourite across British breakfast tables and greasy spoon cafés nationwide, blood is eaten in the form of black pudding. A crumbly, dark brown sausage made from blood, oatmeal, onions and fat, for my money is the best thing about a Full English.

Lavarbread - Resembling a tiny bit of cud that a cow has vomited onto your best crockery (yes, ew) lavarbread is synonymous with the stunning welsh coastline. To create the Celtic delicacy seaweed is collected, cooked and minced. Traditionally served with cockles or bacon, it is deliciously salty and supremely good for you.

Battered Mars Bar - Finally, we return up north to explore this cuisine that eaten by approximately no-one. The battered Mars Bar is a deep fried dish is that, for the most part, is mainly sold to tourists looking for a true taste of Scotland. Essentially a cardiac arrest waiting to happen, this odd blend of sweet and savoury is partly to blame for Scotland’s unfair stigma of a nation of unhealthy eaters.

Okay, so there is probably a point I should make here about the oddest food we in the west we actually consume being the crazy amount of products packed full of artificial colours, flavours and preservatives, so much so that what we’re eating is barely food in the traditional sense. However, I’m currently far too hooked on e-numbers to ever betray them...

Why does Britain Love TV's Cooking Duos?

Mel & Sue

"On your marks. Get set. BAAAKE!"

We seem to have experienced a surge in cooking show popularity in the last few years. The Great British Bake Off is back on our screens, and is arguably a major factor in this cookery show craze. Yes, the competition aspect is part of the appeal, but aside from mental note-taking of all the things I'm going to make (and won't), the reason why I'm so engrossed in this show is the quick-quipped presenters, Sue & Mel, and the all-knowing judges Mary Berry & Paul Hollywood. When it comes to cookery shows, I love a TV duo.

The Hairy Bikers

Cooking can be quite stressful (ever attempted to make macaroons?), and funny duos inject some comic relief into a competitive atmosphere that induces stress. Baking is hard enough without the pressure of cameras, Paul Hollywood and a time limit.When a trifle is dropped or a finger is cut on GBBO, Sue & Mel are there to offer support and help contestants see the funny side of what could seem an absolute disaster/bloodbath. It's also nice to have a couple on-screen that claim to be a bit clueless at baking. Being a relatively mediocre baker, consistently watching a group of people that are far better than I am would sadden me rather than make me feel entertained.

The interaction between Tony Singh and Cyrus Todiwala on the fabulous new cooking show The Incredible Spice Men is both hilarious and informative. These two loveable characters banter and bounce off one another in the quest to make Britain spicy. It's also a good way to combine the knowledge and experiences of two people, serving up more stories, tips, and allowing us to see a more relaxed, conversational side of each presenter. It's always nice to see an on-screen friendship, sharing a love of food.

The Incredible Spice Men

Take a look at the new issue of Chaat! Magazine for our interview with GBBO's 2012 winner, John Whaite!

The world's most expensive cuisines

Ever since man ousted the barter system and created currency there have been some fairly odd ideas of what’s acceptable as legal tender. Swapping cash instead of cows may seem to the many as the more refined way of conducting business, yet some of the ways in which money has manifested itself are decidedly odder.

Amidst the craziest forms of cash is the Rai Stone. Believe it or not, the island of Yap in the Solomon Islands is home to, quite probably, the word’s weirdest choice of wonga. Locals on the island can often be seen trading large limestone disks with a hole in the middle as a form of currency. And when I say large I mean large. The biggest of these can be up to 12ft in diameter and 1.5 metres thick. Elsewhere people have used squirrel pelts, balls of turmeric and dollars filled with holy water as forms of money.

On a similar note (if you’ll pardon the pun) the Royal Mint are to issue the UK with its first ever £20 coin. The coins, displaying a traditional image of St. George and a Dragon, are to become available in the UK from October 31st. This had us thinking, what are the most expensive foods that money can buy, whatever currency you choose to use:


1. The most expensive Sushi
Made by Filipino Chef Angelito Araneta Jr., five pieces of this fishy delight cost roughly £1,300. Each individual piece is wrapped in gold leaf and leaf and topped with caviar, Mikimoto pearls and served with an actual diamond.

2. The most expensive dessert
An even more opulent show of wealth would be to part with $25,000 dollars to purchase the world’s most expensive dessert. Found in the restaurant Serendipity 3 in New York (also home to one of the world’s most expensive burgers) The chocolate ice cream sundae contains a blend of 28 different cocoas, including 14 of the most expensive in the world. It is then decorated with edible gold and served in a chalice lined with even more edible gold. In addition to this, there is an incredible 18 karat gold bracelet with 1 carat of diamonds in the bottom of the sundae!

3. The most expensive curry
Of course our favourite of all these pricey platefuls however is The Samundari Khazana available in The Begal Brasserie in London. For £2000 a pop the ‘seafood treasure’ is a mix of Devon crab, gold leaf, a Scottish lobster coated in gold, four abalones, white truffle, Beluga caviar and four quail eggs. Sounds wonderful, but perhaps a little too expensive for our tastes.