March 27th is Holi, that bright riot that is India’s most colourful festival, and all three of Vivek Singh’s Cinnamon restaurants are planning celebrations more technicolour than Joseph’s gaudy Dreamcoat.
Restaurant review – Sauterelle at The Royal Exchange
If you’ve ever been to the Royal Exchange but skipped Sautrelle, you’ve missed a trick, because there’s some top food to be found inside. You can sample a little bit from the classy French menu in the Grand Café on the ground floor, but the best experience comes when you dine in the official restaurant upstairs.
Book review – The Ultimate Nepalese Cookbook – Pemba Lama and Nicci Gurr
Ultimate compliments to the authors in filling a very vacant niche with this enlightening, accessible little number. It’s not aiming to set the world alight – rather, it ignites a slow-burning fondness for this esoteric, undercelebrated cuisine, showcasing a collection of dishes to really put fire in your belly.
Jason Atherton’s Social Eating House opens in Soho in April 2013
No, he’s not hitting the dole, but the chef will undoubtedly get a lot of benefit from his new Soho venture, Social Eating House, on Poland St.
Book review – MasterChef Cookery Course
The first few times I tried cooking without my Mum holding my hand, culinary disaster ensued. Utensils were flung across the kitchen in fury, and, eventually, takeaways were ordered. If I’d had a book like’MasterChef Cookery Course’ as my guide, I might have been keener to persevere.
Atul Kochhar launches Benares Blend Season
Atul Kochhar is mixing things up nicely at Benares, inviting a rotating roster of top guest mixologists, bartenders and brand ambassadors in to shake up proceedings in the restaurant’s bar.
Honey’n’herb-flavoured Stoli Sticki cocktail recipes
Sweeten up for springtime with these cocktails showcasing the mellifluous notes of honey’n’herb-flavoured Stoli Sticki.
Cyrus Todiwala launches The Master Chefs of Great Britain’s Asian Junior Chefs Challenge
‘Everyone dabbles in’exotic’ ingredients,’ Cyrus Todiwala states,’But no-one’s quite managing to fine tune their approach’. And that’s just the issue that the formidable chef is hoping to address, throwing his full weight behind a new competition.
Etiquette lessons at Min Jiang, Kensington Garden Hotel
How do you handle chopsticks without giving offence? Well by not sticking them up your nose for one thing, but at Min Jiang Catherine Jones finds out some of the subtler points.s.
Condiment company Curry Cuisine launch new ‘Scrumees’ – spiced jams
On first consideration, ‘spiced jam’ sounds a shade scary. But once your grey matter moves beyond any ‘curry in your condiment’ connotations, they become spreads to really savour. ‘Spice with sweets’ just makes sense.