Ceylon Chai and Spice

Sri Lanka produces 85% of the
world's cinnamon.

The spice industry is growing rapidly as the tastebuds of the world change, and more people are recognising the health benefits and flavour that can be added to any dish with the addition of some spice. And with this has come the realisation that 'spice' does not mean 'hot',  with sweeter products such as nutmeg and cinnamon increasing in popularity.

Sri Lanka is the largest supplier of cinnamon exports to the world spice market, producing around 85% of the international output. The Ceylon cinnamon industry is now working on plans to add value to their cinnamon and increase the revenue coming into the country through the sales of the sweet spice.

Meanwhile, the Ceylon Tea industry continues to hold it's own, and we were lucky enough to have a proper Ceylon tea-tasting, courtesy of PMD Tea, with the wonderful Mr D. Silva. During the experience, we tasted around 20 different teas produced in Sri-Lanka, and learned a lot about the tea cultivating process.

By far, our favourite was the Chai Cinnamon Exotic Luxury Tea, made with high quality indigenous Sri-Lankan spices to create an exceptional tea with piquancy. Something very special for Christmas!

PMD Teas are available on their website - www.pmdtea.co.uk.

Why not follow them on Facebook /PMDTEA or Twitter @PMDTea

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!

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.

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

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

We know the deadline for football transfers has passed, but team Chaat! would like to make a bid…..

One  David Beckham please!

We probably can’t match what Real Madrid paid for Gareth Bale but we feel we have an even better offer, a lifetime subscription to Chaat! Magazine and a free curry when our restaurant opens. What do you say Beckham?...

There have been circulating rumours of the retired footballer’s immersion in the world of fine dining. His friendship with Gordon Ramsay has raised questions about the type of food that Beckham would serve if he were to open a restaurant. Allegedly the ex-midfielder wants to move away from pretentious cuisine and towards good wholesome cockney grub, reportedly a chain of pie and mash establishments.

The sporting legend is said to have teamed up with potty mouthed ‘Hell’s Kitchen’ Chef Gordon Ramsay for a new culinary venture! ‘The Union Street Café’ in London has gone down a storm, and regarded as 'top of the league' by many hungry and inquisitive potential guests. The venue is still under construction and described as an "urban warehouse destination", encapsulating the rawness of London. Due to open on 16^th September the Café took over 2,500 bookings in the first two hours of taking reservations. Many say this is solely due to the intrigue of Beckham’s potential involvement.

While restaurateurs all over the world are struggling in this current climate, there is said to be around 20 new establishments opening in the capital of London in the next month alone. According to Adam Hyman, the publisher of restaurant publication The CODE Bulletin, the amount of new food businesses is partly due to the time of year, “There are usually quite a few launches in September, as restaurateurs traditionally hold off until people return from their holidays and London Fashion week begins – but this year it’s a step beyond. We’re not just talking chain openings either – you are seeing a growth in both fine dining and casual restaurants, too.”

Big shots such as former Ramsey acolyte Jason Atherton are also venturing into the restaurant industry. Atherton is delving into an establishment in Berners Tavern, ‘Edition Hotel’ in Soho. This is along with Angela Harnett who is endeavouring into a spot called ‘Merchant’s Tavern’ in Shoreditch. We will also witness the re-launch of ‘Boulestin’ in Mayfair and ‘Koya Noodle Bar’ in Soho.

This new business confidence is greatly present within the celebrity world which makes one question the state of the food industry. Is this what the food Industry has come to? Do we need celebrity endorsement to get restaurant seats filled or will good honest cooking be sufficient? On the basis of both revision and rejection we will not be buying Beckham to endorse our restaurant but we hope our beautiful food will do. We will keep you updated on ‘The Duchess of Deli’ and look forward to seeing you all there at the opening. Who knows who we will have on board for the launch……(by the way, it's not David Beckham).

Share your thoughts and comments with us!

Apprentice star, Alex Mills, launches Spice2Go takeaway in Cardiff

 There was a buzz in Albany Road, Cardiff last week, and it wasn't just from the multitude of wasps we seem to be experiencing all around the UK lately. 

On Wednesday, the UK’s first and only Indian takeaway franchise chain Spice 2 Go officially opened its second store to the public in a traffic-slowing spectacle of colourful Bollywood dancing and live bhangra drum music, bringing 35 new jobs to the area. The doors of the new store, at 4 Albany Road, were adorned by an Indian flag-coloured balloon arch, and were declared open by The Apprentice star Alex Mills and celebrity chef, Dipna, who both shared the ribbon-cutting duties. Alex, who arrived in a snazzy black Rolls Royce Phantom, told Chaat!: “I think Spice 2 Go is a great business concept – I love the branding and I’m really impressed with the curries!”

The festivities for the store launch also featured a custom-designed tuk-tuk emblazoned with the company’s logo, and an appearance from Spice 2 Go’s superhero mascot Spice Man, who joined in with the Bollywood dancing.

Alex and Dipna cut the ribbon to open the store

Along with the musical festivities, guests and passers-by were treated to free samples of tasty curries, sundries and the much-talked-about chocolate samosas (Chocomosas), all of which went down a treat. One of the dishes being handed out was Spice 2 Go’s signature dish Methi Chicken, which was created by recently-appointed signature chef Dipna, who said: “I’m so excited to have joined Spice 2 Go – it’s such an exciting brand and I am looking forward to introducing more signature dishes to its menu. It’s great to see people enjoying my Methi Chicken today too.”

Cardiff’s newest Indian takeaway offers a wide selection of curries, sides and desserts, from lunchtime options such as wraps, to authentic Indian dishes, all made with the highest quality ingredients. All these Indian-inspired treats are available to order from Spice 2 Go’s official website, which boasts its very own easy-to-use online ordering system. The chain also offers great daily discount deals such as More 4 Monday (buy one get one free on all curries) and not to mention a weekly Spicy Friday competition for its Facebook fans.

Spice 2 Go is the UK’s first and only Indian takeaway and delivery chain – it is a fresh and innovative brand with the vision to revolutionise the Indian takeaway industry as it currently stands. It prides itself on consistency in everything from quality and taste, branding, service and delivery times - making them completely different from your average curry house. At the launch, Cardiff-based Tej Randeva, CEO of Spice 2 Go, said that the chain is envisaged to have more than 500 stores across the UK and worldwide over the space of 10 years.

Since Spice 2 Go opened its first store in Swansea in February, the latest thing in Indian cuisine has gone from strength to strength, and next month is opening further franchises in Eltham and Bristol. 

For more information on Spice 2 Go, check out Spice 2 Go’s website www.spice2go.com or Like them on Facebook at www.facebook.com/spice2gocardiff.

The Crème de la Crème of the Curry World

As Curry lovers, we are divided. On one side, we have the hot headed chilli chancellors who love to take the mick out of those mild in nature and curry preference.

However, the mild and meek characters among us should not be underestimated in the culinary division. The creamy textures to dishes such as Korma, Masala and Pasanda makes them strong competitors in a war over the best curry. Chaat!'s Top of The Poppadoms poll has seen these mild classics triumph time and time again!

The sad thing is that there are people in this world that simply cannot have cream. Those who are lactose intolerant find it almost impossible to find good a creamy curry, frequently having to settle for second best.  We at Chaat! will not leave anyone out on the chance of a good curry! We have found these people the answer with the Lactofree products range.

Lactofree is not a dairy free product - it is real dairy, but it is skimmed of the lactose (the sugars in dairy) which makes it  suitable for people with a lactose intolerance. Up to 15% (1 in 7) of the UK population are thought to be lactose intolerant which, before Lactofree, meant that they had to avoid dairy altogether and switch to Soya and other alternatives. The problem  was that they were missing out on the essential vitamins and nutrients as well as the good curries! Lactofree allows people with a lactose intolerance to enjoy real dairy in their meals which we at Chaat! support 100%.

The food pioneers Lactofree have teamed up with London restaurant L'atelier des chefs in an attempt to teach the masses how cook lacto free foods. From cupcakes to scallops these classes teach a plethora of delicacies. Chaat! were invited along to try out the Pasanda which was delicious!

 

Chicken Pasanda with Pilau rice

Serves: 6 Persons

Prep time: 15 min

Cooking time: 25 min

Rest time: 30 min

                

Ingredients for the curry:
 

Chicken thighs:                                    12 Whole

Lactofree cream:                                  250 ml

Onions:                                                 1 Whole

Fresh ginger:                                        3 grams

Ground coriander:                                2 Teaspoons

Red chilli powder:                                 1 Teaspoons

Garlic cloves:                                        2 Whole

Green cardamom pods:                        4 Whole

Ground almonds:                                  90 grams

Cashew nuts:                                        20 grams

Water:                                                   80 ml

Fresh coriander:                                    0.25 bunches

Sunflower oil:                                        30 ml

Saffron threads:                                    2 pinches
 

For the rice:

Water:                                                   450 ml

Green cardamom pods:                        3 Whole

Red chillies:                                          1 Whole

Lactofree spreadable:                           50 grams

Basmati rice:                                         300 grams

Cinnamon sticks:                                  1 Whole

Maldon salt:                                          3 pinches

Description:

For the curry:

Peel and slice the onion, peel and thinly slice the garlic, peel and grate the ginger.

Crush the cardamom and remove the seeds. Cut the chicken into pieces and rub the ground coriander, chilli powder and cardamom seeds into it.

Leave to marinade for 30 minutes, longer if possible. Heat a saucepan, add the oil and when hot add the onion and saffron and cook gently for 5 minutes. Add the garlic, ginger, a pinch of salt and ground almonds, cook for a further 2 or 3 minutes the add the chicken and Lactofree cream.

Simmer gently for 15 minutes. Roughly chop the cashews and coriander and top the finished dish with them when serving.

For the rice:

Wash the rice well. Crack the cardamom and slice the chilli thinly. Place the rice in a saucepan and cover with the water (1 and a half times the quantity of rice).

Add the cinnamon stick, cracked cardamom pods, spreadable, saffron and salt. Bring the saucepan to the boil. Once boiling, reduce the heat to a simmer and cover with a lid. Cook the rice for 10-12 minutes or until all of the liquid has been absorbed.

Remove the pan from the heat and allow the rice to finish cooking away from the heat. Break the rice up with a fork just before serving with the curry. Serve with the sliced chilli on top.

Chefs Tip:

Try stuffing your chicken thighs with sultanas, chopped coriander and some pistachios. Roll them up and close with a toothpick before cooking the same way.

If you would like to have a go at cooking with professional Chef's visit  L'atelier des chefs website to book a place.

The Rise in Spicy Fast Food

The Spice is Right

Sometimes fast food is the simplest option. Quick, easy and cheap it is the perfect solution to fill that gap when you’re on the move. Plus, though we hate to admit it, it’s pretty tasty too. In the past few years, however, the development in fast food culture has seen a move away from your traditional McDonald’s and Burger Kings and the increase of spicy outlets. Swapping the burgers for biryanis, Britain has gone a little spice mad – and Chaat! are completely supporting this.

Not only is spicy food more nutritious, more filling and more diverse in its offerings than your standard greasy get up – but a creamy curry or some spicy noodles served up in minutes is far more satisfying than some soggy chips and a floppy burger.

In the latest issue of Chaat! we ran a feature on Indian street food and its demand and popularity has increased tenfold in recent years – we’ve literally gone curry crazy!

Food courts in shopping centres are being transformed to Asian havens filled with noodles, rice, curries and bhajis -Westfield in London having nearly 10 different types of Asian fast food outlets for you to have a little nibble on your shopping break! A lot of these fast food places are focused on the notion of Indian street food – simple, tasty and fast traditional Indian delicacies. IndiGo in Westfield is the prime example – a successful fast food joint bringing Indian Street Food to life in one of London’s busiest shopping centres. Chaat! predicts a rise in these fast food outlets which bring an authentic taste of India to your shopping experience, and we’re sure soon enough the masses will start swapping their chicken nuggets for chicken tikka!

We’ve certainly come a long way since the first curry house opened in Britain around 200 years ago, and hopefully the availability of spicy food in all shapes and sizes will continue to increase. 

Cardamom Celebrates Decade of Good Food!

Award winning Cardiff restaurant Cardamom has recently had its ten year anniversary. The restaurant, which is part of the British Curry Club, has won numerous awards and achieved countless critical acclaim from reviewers and customers alike. Located in the heart of Cardiff, Cardamom offers a fine dining experience for its customers ensuring good service and a warm return. But what exactly is it the secret to their ten year success?

Beneath the Cardamom logo printed on their website and all takeaway menus is the slogan “Fine Indian Dining” – and it is this exact reason which sets them apart. Offering a sophisticated fine dining experience as a contrast to your ordinary curry house, Cardamom prides itself on phenomenal service and as is mentioned on their website – ‘changing the perceptions of the subcontinent’s cuisine’.

Judging by the ever-rising popularity of this Cardiff restaurant, it would appear that Cardamom experience provides exactly what it says on the tin. It’s even fully booked on Christmas day with many opting to swap their traditional roast in favour of a slightly less festive but equally delicious spicy feast!

Boasting a plethora of awards including “Welsh Curry House of the Year 2007” and “Restaurant of the Year” and consistently rising to the challenge to eliminate the opposition it is clear that Cardamom and its outstanding cuisine are here to stay. Chaat! Magazine would like to wish them another 10 years filled with success, and most importantly: great spicy food! 

Cardamom
http://www.cardamom.org.uk/
@CardamomCardiff