Author: Gary Haslam

Posted on August 6, 2014 by

July: Lamb Galouti Burger

Galouti kebab This tender lamb kebab is famed for its melt in the mouth texture, which is essentially down to very tedious butchery of removing all sinews from the leg muscles, then multiple stages of chilling and mincing. Here I suggest using mince instead of the tedious breakdown of a leg, then mixing all the Read More

asparagus
Posted on April 23, 2014 by

May: Asparagus in kadhai spices with curried yoghurt

Often people point to us that Asparagus isn’t exactly Indian, so why we use it on the menu… I point out that strictly speaking even tomatoes and chillies aren’t exactly Indian but can we imagin our cooking without these two main-stays? That aside, I love them and our guests love them, so what more can Read More

april_sardines_chilliapricot
Posted on March 5, 2014 by

April: Sardines with Chilli and Apricot glaze

8 sardines, cleaned 2 tablespoons vegetable oil ½ teaspoon red chilli powder ½ teaspoon salt For spice paste 10 cloves 2.5cm piece of cinnamon stick ½ teaspoon black peppercorns ½ teaspoon coriander seeds ½ teaspoon cumin seeds 1 tablespoon vegetable oil ½ onion, finely chopped 2 garlic cloves, finely chopped 1 tablespoon tomato puree 1 Read More