‘Chocolate?’ asks the Kitchen Nazi incredulously, turning up his nose as he picks around the offending chunks,’What’s chocolate doing in the Bombay mix?’ Well, first of all, mate, you’ve made a geographical error- this is Delhi mix. Secondly- have you tried it? Apparently yes, and despite protestations about the wrongness of the pairing, I notice my precious tin depleting at an alarming rate.’Still checking you don’t like it?’ I ask, catching him tipping the last few crumbs into his gob.
Canapés -Victoria Blashford-Snell and Eric Treuille
I think I will have a canapé party; young people will come and explain what a slider is to me and I will nibble pensively on a mini Peking Duck Pancake and pretend to care. These little nibbles could be the start of something big.
The Zagats hit town and hit back
Called fossils by people almost as old as they are, the Zagats are bearing the ageist criticism well. Perhaps selling their eponymous restaurant guide for a reported $151 million helps cushion the blow. Douglas Blyde asks them how it all feels
Restaurant Review- Cinnamon Culture in Bromley
Light, airy, elegant… Not words you commonly associate with an Indian restaurant. Rarely fitting epithets for the way you feel post-curry, either. But then, Manpreet Dhingra and Jiwan Laal aimed to open a venue anything but common and, with Cinnamon Culture, the duo are right on the money.
Back in 5 Minutes, a restaurant and private dining room
Back in 5 Minutes, a restaurant and private dining room hidden at the back of a designer tailor’s, launched in June, bringing quintessentially British food to one of London’s last bastions of Bangladeshi cooking. Anita Pati disappears inside
24 London restaurant
Vingt-Quatre on Fulham Road is London’s only 24 hour licenced restaurant David Bullock wanders in after a good lie in and sees if the vibe is 24/7. And is the chef asleep?
Salt Sugar Smoke: The Definitive Guide to Conserving, from Jams and Jellies to Smoking and Curing. Diana Henry
We should preserve the art of preserving, it’s satisfying and it gives you tastes you just can’t get in the shops or get as good. I’m off to pickle some allotment tomatoes now and on Boxing Day I’ll crack the first one open to go with my cold turkey. The best things come to those who wait.
Anjum Anand’s ‘The Spice Tailor’ range launches the ‘Spice Nights’ Campaign
This article must begin with an apology. A heartfelt sorry to Anjum Anand’s scampish daughter for crashing her family lunch and making a vast dent into her pile of fresh roti and keema peas. It’s almost as criminal as taking candy from a baby. But, in my defence, you just weren’t showing due appreciation for how deft your Mum is in the kitchen. Yet. But you will. Her flaky parathas and vibrant veggies will win you over.
Brancott Invivio Campo Viejo
With a few days of fine weather forecast, it’s absolutely imperative to roll out the barbeque one final time this year and use up the last of your briquettes before they end up sitting dolefully in your garage for the next nine months.
Spianata & Co
The bread is Roman, which is to say a Rome speciality and not something dug up by Baldrick on Time Team. Pizza Bianca Romana is baked in two metre long, 30 cm wide slices and cut horizontally for filling. The outside is golden and crunchy and the fillings we found to be a mix of good tradition with innovation