#Indian Home Cooked Butter Chicken In UK

[indianhomemadfood]

Butter Chicken

Saakshis Kitchen: Best Home Cooked Indian Butter Chicken delivered to your UK doorstep. Unleash the flavor!

[mrhaitch]

Hello Mr.Haitch!!

I hope you and your family are doing well ^^

So my questions for you are—

1) Would you consider yourself a picky eater?

2) Thoughts on the debate around pineapples on pizza. Do you like/dislike Hawaiian pizza? Also mint chocolate ice-cream yay or nay?

3) If you could eat only one thing for the rest of your life, what would it be?

4) Can you give me a lesser known food related fun fact?

5) Do you like Indian food? (Also I’ll add a little rant)— As an Indian, it peeves me a bit, whenever people reduce Indian food to only Naan, Tandoori chicken, Biryani, and Butter chicken.

India has such a vast variety of food. With each state having its own cuisine. The food which the western world is more familiar with, hails from different states. Like butter chicken is from Delhi, tandoori is from Punjab and Biryani (originally from Iran, brought to India by the Mughals) is typically from Hyderabad.

Also, India has a vast variety of vegetarian food. As far as I know, India is the only country with a vegetarian menu for McDonald’s

Okay. My rant here is done!

I hope you have a great rest of the day!

And thank you in advance for answering my silly questions ^^

1. Nope, I'm a fairly opportunistic eater when not at home. Otherwise I've got a fairly loose regimen that I follow.

2. I'm fairly neutral - I'll eat it if it's there but I won't seek it out. Mint chocolate has never been to my taste but I wouldn't deprive someone else of it.

3. This changes often, but probably salted pistachios.

4. Button mushrooms are incredibly toxic, but only at high concentrations. Unless you eat your bodyweight in mushrooms you're absolutely fine.

5. I'm hesitant to answer, in light of your comments, but not because I disagree. It's a colonial hangover where cuisines from other cultures are imported, bastardised, and then the bastardised version becomes the standard. I love what we call Indian food in the UK: lamb Rogan Josh with saag aloo is my standard. We also cook it a little, particularly keema muttar. I still use the same Madhur Jeffrey recipe my mum used, but even that's likely to have been altered for western palates.

[msfbgraves]

There are whole treatises on immigrant cooking but it's so interesting to do it in real time.

I wanted some noodles with pickled eggs and immediately started the process.

They use a lot of unsweetened soy sauce. The thing is, sweetened soy sauce, as known in Indonesia, is so much cheaper here. And then there was the sesame oil. I have some sesame seeds, but they're hardly a staple, and my local supermarket did not stock sesame oil at all. And then there was the sesame paste, well, fuck it. I went with peanut butter for that. And no, they did not have white sesame seeds.

Unsweetened soy sauce, very expensive, immediately becomes a luxury, so we're doing this with sweetened soy sauce, omitting the sugar, and black sesame seeds. Also peanut butter and some Indonesian crushed pepper paste (sambal). Was it good? Yes! Did it, at this point, have anything to do with the Japanese version? I don't have money to be all authentic, crikey.

Also, Dutch national cuisine is extremely heavily influenced by not having:

Arable land

The climate to grow anything but cabbage, root vegetables or onions (few herbs). Spices are insanely expensive. We stil say that something is 'dear as pepper' (peperduur).

Do you know what we did have?

Livestock. And dairy. Plus beans and some fruits like apples, pears maybe some cherries and forest fruits.

So Dutch meals can only really be flavoured by meat! Fish is somehow a springtime and summer dish, because you need very soft baby carrots and very fresh vegetables to actually enjoy a meal of plain fish - again not even lemon - plus potatoes and some lettuce.

And oh, what if meat is unavailable?

(Not even bacon?)

There's only one thing for it, you smother it in cheese.

Now of course nowadays, you can buy herbs and spices. But still, our people are very bad at making vegetarian dishes, because if you can't flavour anything with meat or cheese what are you gonna do? Buy cumin?! Who has that kind of cash, traditionally?

So you see a lot of meats seasoned with fruits, or fruit served as a side dish. You see a lot of cabbage and kale mashed through potatoes. Why? It softens the taste; cabbage is quite harsh. You also see people basically give up on dinner, really, and inventing really tasty meat and cheesy bites. That does not a meal make, but they're really really good. It does also create a culture obsessed with desserts. If dinner is a bit of a bland affair, dessert can lift your spirits considerably.

A lot of this "White people can't season their food" comes from traditionally not having learnt non meat-based seasoning. We've tried to get by with fruits and the best cheese we could manage.

And sure. I am very eagerly brushing up on other kitchens, because now we absolutely can buy five spice and lentils and ginger. But I'm so much milder about "bad" cuisine or unauthentic foods. People are trying to do the best with what they have available and indeed what they know. Also, learning a foreign cuisine is hard and can be very expensive.

And I've decided that it's infintely easier to cook Surinamese in the Netherlands and Indian in the UK, so I'll cook Gordon Ramsay recipes when I'm there and sweet soy sauce chicken noodles when at home. Also try finding endive outside of Turkey and Holland. It's no use.

[maasbesttiffinservice]

What is Tiffin?

What is Tiffin? A tiffin is a lunch box that holds a variety of foods. Tiffins are typically made of stainless steel, which helps keep the food hot or cold. It also contains a handle for easy carrying.

Tiffins are not made to be used on the stove or in a hot oven, as the heat can warp them. Our tiffins are made of food-grade, non-leaching stainless steel and are BPA- and phthalate-free. Many peoples are searching for Indian tiffin near me on Google.

In South India, tiffin means a light snack between breakfast and dinner or a tea-time meal at about 3 pm consisting of typical tea-time snacks like cutlets, idlis or vadas.

Outside of South India, the word tiffin mostly refers to any packed meal or snack and is sometimes a name for the food carrier itself: tiered stainless-steel containers with lids that can be locked together and clamped down on the sides or top.

The containers were originally made of brass but are now often aluminium or stainless steel and can be found in any size from tiny to gargantuan. In the UK, Many peoples searching tiffin service near me on Google.

On any weekday in Bombay (now Mumbai), tiffins, or dabbas, can be seen stacked up on handcarts or bicycles being pushed along the busy streets by dhoti-clad men called tiffin wallahs, or dabbawalas.

These workers operate a complex system to ensure that thousands of tiffins are delivered daily to their intended recipients, often office workers. You can get food delivery Slough, UK.

Tiffin service is the perfect option if you want to enjoy home-cooked meals without having to cook. Quickly offers a huge selection of Indian tiffins in Manhattan, delivered right to your doorstep.

What is Punjabi food?

Are you looking for Punjabi food near me in the UK? Even non-vegetarians will yield to their cravings when it comes to Punjabi cuisine. From appetizers like Chola Bhatura and bread pakoras to dinner items like Sarson da saag and Makki di roti, the food of this region is a delight for every palate.

What is the Mildest Indian Curry?

Ever looked at a curry menu at an Indian restaurant and not sure which dish is mild? Or even medium spiced? Some popular mild Indian dishes include butter chicken, tikka masala, dal makhani, and chana masala.

Don’t worry; there are plenty of options out there. From the classic Korma to the north Indian Pasanda (as seen above), here are a few of our favourite dishes that are perfect for those with a low spice tolerance.

What is a Balti Curry?

What is a balti curry? A balti is a curry that comes with lots of vegetables, and it is loose in texture and quite tangy. It is the ideal curry for vegetarians as meat usually takes a back seat.

It is a very popular curry in the UK, particularly in Birmingham, known as ‘the balti triangle’. It is normally served with naan bread to mop up all that delicious sauce!

Indian Home Cooked Food Delivery In the UK

Are you looking for the best Indian Home Cooked Food Delivery Near Me? We are all about serving honest, home-cooked, good food. Our meals are delivered in tiffin boxes (more like milk pails) and are chilled so that they can be eaten cold or heated up later when you are ready to eat.

What is Desi?

People with the name Desi are believed to be creative, independent, and spiritual. While a person’s personality traits may not be entirely determined by their birth name, they do play an important role in identity formation.

What is Desi Meaning? Desi is a term that describes someone with Indian, Pakistani, or Bangladeshi heritage. It isn’t a derogatory phrase and can be used to describe both men and women.

[peppercornedinburgh11]

The Rise of Indian Food Takeaway: A Flavorful Journey Beyond the Restaurant

Indian food takeaway has grown exponentially in recent years, offering people around the world a convenient way to enjoy the rich, diverse flavors of one of the world’s most celebrated cuisines. From aromatic biryanis to creamy butter chicken, the concept of ordering Indian food for home has become more than just a quick meal fix—it has turned into a cultural experience that transports taste buds to the heart of India.

The Evolution of Indian Takeaway

Indian cuisine has always been about layers of flavor, from the complexity of its spices to the richness of its sauces. Traditionally, Indian meals were enjoyed at home or in restaurants where the freshness of the ingredients could be savored fully. However, with the rise of fast-paced living, the demand for takeaway services surged, leading to an evolution in how Indian food is prepared, packaged, and delivered.

From small local eateries to high-end restaurants, everyone has embraced takeaway as a new way to share Indian culinary traditions with a broader audience. While maintaining the authenticity of the food, these outlets ensure that customers get the same quality they would experience at a dine-in restaurant.

Popularity of Indian Cuisine Abroad

The appeal of Indian food takeaway is not just limited to India. In countries like the UK, the US, Australia, and Canada, Indian cuisine is among the top choices for takeaway meals. In fact, dishes like chicken tikka masala and naan have become household favorites. This global popularity is due in part to Indian food’s ability to offer a wide variety of flavors and accommodate different dietary preferences, including vegetarian, vegan, and gluten-free options.

Fusion and Customization in Takeaway Menus

As Indian takeaway continues to thrive, many restaurants are offering fusion options, blending traditional Indian spices and techniques with local ingredients and tastes. This approach caters to the adventurous eater who enjoys trying new combinations while still appreciating the classic foundations of Indian cooking.

Additionally, customization has become a major trend in takeaway orders. Customers can now choose the level of spiciness in their curry, select between different types of bread, or swap out ingredients to create their perfect dish—all without compromising the authenticity of the food.

The Role of Technology in Indian Food Takeaway

The rise of food delivery apps has played a significant role in the boom of Indian Takeaway Food. With just a few taps on a smartphone, customers can browse through extensive menus, place their orders, and track deliveries in real-time. This ease of access has made Indian food more approachable for those unfamiliar with the cuisine, encouraging them to try new dishes without the pressure of dining in a restaurant.

Restaurants have also embraced technology by using eco-friendly packaging and ensuring that the presentation of takeaway meals reflects the same quality and care as dine-in experiences. This attention to detail ensures that Indian food takeaway remains a premium service, even when consumed in the comfort of one’s home.

[anokiukres]

Indulge in the Deliciousness of the Indian Restaurant Derby

When it comes to exquisite culinary experiences, there's something undeniably enchanting about the rich and diverse flavors of Indian cuisine. The United Kingdom is home to a plethora of Indian restaurants, and among them, Indian Restaurant Derby stands out as a true gem. Located in the heart of Derby, this culinary haven is a must-visit for anyone looking to embark on a gastronomic journey through the delectable flavors of India.

Derby Restaurant Indian is celebrated worldwide for its vibrant spices, aromatic herbs, and a wide range of dishes that cater to all palates, from the fiery curries of the north to the milder, coconut-infused delicacies of the south. Indian Restaurant Derby takes pride in offering a comprehensive menu that pays homage to these regional variations while also introducing a fusion of flavors that truly sets it apart.

The restaurant's ambiance is a blend of contemporary sophistication and traditional Indian charm. As you step inside, you'll be greeted by warm and friendly staff, and the aromas wafting from the kitchen will transport you to the bustling streets of India. The décor is a visual feast in itself, adorned with elements that reflect the culture and traditions of the country.

Now, let's talk about the star of the show – the food. Indian Restaurant Derby offers an extensive menu that caters to vegetarians, non-vegetarians, and even vegans. The dishes are crafted using fresh, high-quality ingredients, and the chefs' expertise ensures that each meal is a culinary masterpiece.

For those who enjoy a bit of a kick in their food, the restaurant's selection of curries is a must-try. The Chicken Tikka Masala, often hailed as the "national dish of the UK," is a crowd favorite. It features succulent pieces of chicken cooked in a rich, creamy tomato-based sauce with just the right amount of spices. If you prefer something spicier, the Lamb Vindaloo, known for its fiery kick, will not disappoint.

Vegetarians are in for a treat as well. The Paneer Tikka, marinated and grilled Indian cottage cheese, is a vegetarian delight that even the most ardent meat-eater would appreciate. The restaurant also offers an array of vegan options, such as the Aloo Gobi, a comforting blend of potatoes and cauliflower cooked with fragrant spices.

What truly sets Indian Restaurant Derby apart is its fusion offerings. They expertly blend traditional Indian flavors with modern twists to create unique and exciting dishes. The Butter Chicken Pizza is a prime example of this fusion. Tandoori chicken, creamy tomato sauce, and cheese come together to create a harmonious blend of Indian and Italian cuisines. It's a must-try for those looking for an unconventional but delicious culinary adventure.

Of course, no Indian meal is complete without some delectable bread and rice options. The restaurant serves an array of naans, including classics like garlic and butter naan, as well as unique options like the Peshawari Naan, stuffed with nuts and raisins. The Biryani, a fragrant and flavorful rice dish, is another crowd-pleaser.

To complement your meal, Indian Restaurant Derby offers a selection of traditional Indian beverages like lassi and masala chai, as well as a variety of wines and beers. The restaurant's staff can also recommend the perfect wine pairing to enhance your dining experience.

While the food is undoubtedly the star attraction, the service at Indian Restaurant Derby is equally praiseworthy. The attentive and knowledgeable staff are always on hand to guide you through the menu and help you make the best choices for your preferences.

In addition to its in-house dining experience, Indian Restaurant Derby also offers takeaway and delivery services, making it convenient for those who prefer to enjoy these mouthwatering dishes in the comfort of their own homes.

Indulging in the deliciousness of Restaurant Derby is not just a meal; it's a culinary adventure that transports your taste buds to the vibrant streets of India. Whether you're a seasoned fan of Indian cuisine or a newcomer eager to explore its wonders, this restaurant in the heart of Derby promises an unforgettable dining experience that will leave you craving more. So, when you find yourself in Derby, make sure to pay a visit and embark on a gastronomic journey that will tantalize your senses and leave you craving the deliciousness of Indian cuisine.

[kottaram123]

An unforgettable experience in the Top Indian restaurant in the UK: I just found where comfort meets fine dining.

Experience is the best teacher. Do you support the statement? If you support it or not, let me tell an experience at a top Indian restaurant in the UK.

Kottaram( meaning palace). As the name implies, it is a palace of flavors. If you are familiar with India or Indian, cuisine, you will know, the variety of dishes the country posses, and the different tastes it caters to. Whereas you are unknown of Indian delicacies, trust me, you must indulge in them once in a lifetime.

Just before, 2 months, I visited Kottaram with my friend. The experience is just amazing due to various reasons. Find it out in the rest of the blog!

Oh sorry, I forgot to tell you how I came to know about Kottaram, it was a suggestion by another friend of mine. The authenticity of the dishes struck and I decided to try them out!

Ok, back to the topic.

As we entered the restaurant, the ambiance was cool and chic. The decor is elegant and altogether a relaxing atmosphere.

When it comes to the dishes we had, as usual, we started with the starters and I must say the crispiness of samosas. It is filled with perfectly cooked meat and veggies. It is crispy, juicy, and not that much spicy. I loved the crunch.

I would love to say, the main course was heavenly and it was too good. I know you were thinking what did I order to get a divine feel?

Yes, it is butter chicken, lamb curry, and a biriyani. The butter chicken was my favorite. If you don’t know what butter chicken is, the base is chicken in a creamy tomato-based sauce. It is mild in taste and the juicy, tender chicken adds instant yumminess to the dish.

The lamb curry is yet another signature dish, it is the perfect blend of aromatic spices in a rich gravy, if you are conscious about the health benefits, this lamb curry is right for you.

To accompany the gravy, we ordered Garlic nan. it was soft, and fluffy and gave a butterfly feeling.! Totally yum, yum. If you are away from your homeland and crave something that invokes the memories of your sweet home, Kottaram is the choice.

As they are one of the best restaurants in the UK, I am sure, you will have the best experience in terms of food, ambiance, and service.

So, I am sure, finding food that matches your taste buds takes a bit of trial and error, that’s why I have compiled this guide for you. If you have experienced Kottaram, one of 10 best restaurants in Nottingham, Please let me know your experience.

Thank you for reading, For reservations: call: 0115 958 0115

[currytraders]

Why Indian food is best in taste?

There is no doubt that Indian food is so delicious because the idea of developing flavour through slow cooking and the use of copious amounts of spices and herbs makes food so delicious. Undoubtedly, many people do not realize how much time and effort it takes to cook Indian dishes. It has always been hailed that Indian food has colourful curries and complex flavours that make it unique. A unique taste combination can be found nowhere else in the world when combined with Indian curry spices such as cumin, tamarind, pepper, and other powerful spicy ingredients.

Listed below are several factors that make Indian food taste special

Diversity

In Indian cuisine, you will discover many cultures and a rich history that make up the country's culture and heritage. Every time you move to India, you will discover a completely different cultural background from the previous location every 100 kilometres in any direction, making the country unique and offering so many flavours. It symbolizes a fusion of cultures and traditions from all over the world. As you travel through the country, if you travel in the south, you will find Dosas, Idlis, Rasam, and tasty Sambhars, as well as Butter Chicken and Nihari, along with a vast array of types of dishes as well.

Complexity

Even though Indian dishes are not simple to prepare, they take a lot of time and effort. The uniqueness of some Indian dishes lies in the fact that they require hours in advance of preparation to taste their best. For instance, Nihari is a dish prepared overnight with Indian curry spices from various vegetables. To make it tender and juicy, you need to slow cook the gravy on low heat to get an instant pull apart of the meat, allowing it to be soft and juicy at the same time as the gravy. 

Inconsistency

The taste of Indian food is different everywhere in the world. Whether you are eating in a south Indian restaurant in Edinburgh, UK or elsewhere, you will find that every time you order something, you will discover a different flavour and a different taste due to the rich flavour of several Indian curry spices. Nothing requires one to follow strict measurements when it comes to Indian cuisine, unlike European cuisine, one of the most versatile cuisines one can eat. The inconsistency of the content and Indian curry spices makes it even more unique than anything else in the world.

Spices

In Indian cooking, no powdered spices are used as part of the cooking process. In contrast, some dishes, like Biryani, require that you use all Indian curry spices. Mixing these Indian curry spices is a great way to give the dish a distinctive and unique flavour. There is something special about Indian cuisine due to its complex combination of spices and herbs. In contrast to other countries, Indians don't use pre-mixed spices in their cooking. Most restaurants prefer to powder their spices to create their sauce. As a result of this background knowledge of Indian curry spices and herbs, they add a subtle taste to most dishes and work in their favour.

People are staying at home and cooking for themselves at a higher rate than ever before, yet they still demand food that is on par with that served in restaurants. Curry Traders is aware of this, and we are confident that any one of our Indian curry spices Kit will more than satisfy your requirements for the ideal curry to serve at your next dinner party. We offer an Indian curry spices kit to suit every palate, and it comes in mild, medium, and hot varieties.

[indianhomemadfood]

Home-Cooked Butter Chicken

Authentic Indian Home-Cooked Butter Chicken Delivered By Saakshis In Your UK’s Doorstep.

[dohwanyc]

Coriander Substitutes

Coriander seeds are mildly flavorful and therefore you must apply them sparingly. They are great with garlic, chili and lamb. The seeds can be used whole for pickling, in drinks, or grind coriander for soups. They also provide a flavor like the rubbed caraway and sage.

Coriander seeds make a potent spice that can be used in a variety of ways. While it's hard to find a substitute of them hacks may assist. Coriander seeds are described as sweet, spicy lemony and sweet and nutty. Here are some great coriander substitutes in case you don't make use of them.

What exactly is Coriander?

Let's find out more about coriander prior to we look into alternatives to coriander.

Coriander could be used in any food to impart a citrus flavor and aroma. Chefs and home cooks also employ coriander as a flavor or herb to enhance the flavor. Coriander is a spice that many people don't enjoy and are able to detect it as very soapy. The natural compounds and chemicals found in coriander contribute to the flavor.

Coriander belongs to the Apiaceae family. Other food items in this popular family include celery, carrots and parsley. The family also contains many well-known spices, including anise and dill.

The entire plant is known as coriander in many countries. The seeds, however, are known as "coriander seeds" in North America. They are merely called coriander.

This article will focus to replacing coriander seeds with spices in dishes. But, we'll also provide a few quick guidelines about how to substitute cilantro. Coriander seeds possess an mildly tart, earthy and sweet flavor, as well as the scent of flowers. While it's difficult to replicate, it is not impossible to reproduce the flavor.

Coriander vs Cilantro

It is very common to mix cilantro with coriander. The stems and leaves are referred to as "cilantro" throughout the United States, while the dried seeds are known as "coriander".

The herb's fresh flavor is known for its coriander flavor in the UK as well as other countries. In addition, it is known as cilantro by Spain. Coriander and cilantro could be used interchangeably, but that's not the case. To clarify, "coriander" is the name given to both the leaves and stem from the plants. Dry seeds are also known as "coriander seeds".

While the names might be interchangeable, each ingredient has an individual purpose when cooking. Chefs and home cooks alike make use of coriander seeds as an ingredient in their cooking. But, cilantro or coriander leaves can also be used to garnish dishes.

Coriander Substitutes

1. Cumin

Cumin is the most suitable substitute for ground coriander, and you shouldn't overlook it. The popularity of it and the similar taste makes it my top option. Cumin is a very popular spice that can be found in a variety of dishes like stews, meats, soups and stews. It is derived from the dried seeds that are part of the Cuminum Cyminum plant.

Both cumin and coriander are both earthy however, the cumin is more hot and spicy. To preserve the flavour, replace the coriander by 3/4 with cumin. Black cumin is an excellent option for a more sweet scent.

2. Caraway Seeds

Caraway seeds are a great alternative to ground coriander. Caraway also offers the same earthy taste like coriander. It is part of the same family of herbs. This spice is an excellent alternative to cumin when cooking because of its similar flavor and family roots.

The spice is commonly employed in potato salads and other recipes. It is a substitute with coriander using ground or dried coriander. If there is no cilantro available, caraway seeds are a good alternative for their nutty and spicy taste.

While it is similar to coriander, getting this herb is challenging. Caraway isn't quite as well-known as cumin, and is more expensive. Caraway is more sweet than coriander. If you want to replace coriander, begin by adding a small amount of it and then increase it as needed.

3. Parsley

A lot of people across the world believe that coriander is the same as parsley, due to the fact that they share the same appearance and flavor. Both are high in calcium, iron, along with vitamin C. Additionally, they contain anti-inflammatory properties.

There are two kinds of parsley: flat-leaf as well as curly-leaf. They can both be utilized as excellent substitutes for coriander in your favourite dishes.

Parsley can be used in a variety of ways, such as for an ingredient in salads. It is also a great ingredient with garlic to make an aromatic flavor that can be used to create garlic butter bread as well as other sauces. Tabbouleh salad is an excellent recipe which makes use of parsley. It also has bulgur, lemon, tomato Wheat and green onions as well as other ingredients.

4. Garam Masala

Garam masala, frequently utilized in Indian dishes such as Indian Chicken Curry and Indian Chicken Curry, in reality includes an assortment of spices. It is mostly composed of coriander, cumin and cloves.

Garam masala is a good substitute for coriander due to its coriander. The mixture could have more flavor due to the spice addition. The strength of the mixture could also be its weak point. Other spices in garam masala can be the difference between an entire dish. Garam masala is also a source of turmeric, which can cause the dish appear yellow. If garam masala is substituted for coriander that has been dried, it is recommended to use very little.

5. Chervil

Chervil is the other herb that could be employed to serve as substitute for coriander replacement. Chervil is described as a smaller, more feathery form of parsley. The leaves of the chervil plant are smaller. It has a sweet, mild taste.

There are numerous uses for this herb in traditional medicine, for example, treating hiccups, digestive aid or to lower blood pressure. The herb is commonly utilized in butter sauces, soups, fish, and eggs. The peas with Chervil are a tasty and easy way to serve grill chicken or fish at a dinner party. They can also be used to garnish numerous dishes.

6. Eryngium Foetidum

Coriander substitutes can be prepared using Eryngium Foetidum

This herb can be referred to as the long coriander (recao) culantro, culantro, or culantro. It's almost the same pronunciation in the same way as cilantro seeds (coriander). It is also a rich source of calcium, vitamin C B. A, iron and the mineral phosphorus.

Coriander has a more pronounced scent and harder leaves than. It is therefore referred to as less strong version of culantro. It's an alternative to coriander to make Asian curries, soups and noodles. It's also based off the most well-known Puerto Rican cooking recipe, sofrito which contains onion, garlic and chili.

7. Mint -- Aromatic Herb

Mint leaves are a great alternative to parsley and coriander in the event that you do not want to include them in your food items. There are about 13-18 varieties of mint, however there's no way to distinguish between the two. Many people associate mint with its spicy and aromatic taste.

8. Curry powder

It is a mix of spices, not one spice. Most curries include spices and herbs, such as chili powder, turmeric as well as garam masala. All recipes that require coriander like this chickpea curry or vegetable coconut curry can be spiced with a tiny bit of it.

9. Basil

Basil may alter the flavor of certain dishes , however it can also be used as a alternative to cilantro in some instances. If you're looking for a substitute for cilantro there are a variety of basil.

Thai basil can be described as a kind of basil that has a distinct flavor. It's sometimes referred to as spicy or similar to licorice. Thai basil is a great substitute of cilantro and add some flavor to certain dishes , such as curries. Chop basil is a great option to use as a garnish that can give your dish a vibrant and fresh appearance that won't sacrifice taste.

10. Oregano

Oregano belongs to the mint family of mint. The dried leaves are distinct from the coriander seed with regard to their flavor, but they contain certain components that are not present in other varieties. It's both hot and sweet, and has distinct aromas. Mixing equal quantities of cumin and oregano can aid in capturing the complex flavor that coriander seeds offer.

Summary

Coriander is a great ingredient in a myriad of delicious dishes however, it doesn't mean that you can't eat delicious meals without using it. You can create a fantastic dish using any of these spices. You could substitute for coriander for any other spice and be willing to experiment with new ingredients when cooking.

There are many options for coriander and cilantro that one can locate and utilize. The fresh cilantro is able to be substituted by other herbs, and there are spices for powdered (ground) and seeds forms coriander. Based on the type of dish being prepared various kinds of spices and herbs will be utilized.

View more: https://www.dohwanyc.com/coriander-substitutes/

[maasbesttiffinservice]

What Is Gujarati Tiffin Service In the UK?

The best Gujarati tiffin service near me offers a variety of Indian dishes to suit any palate. Whether you prefer to indulge in a creamy butter chicken that is grilled on a tandoor or a vegetarian kofta made from grated vegetables, there’s a dish for everyone.

You can also choose from a range of snacks and desserts, including the filling chole bhatura or the rich and satisfying gulab jamun.

A lot of people are interested in getting tiffin food delivery because they can save time and money by not having to cook their own meals. These meals are healthy, nutritious, and taste delicious.

People of all ages can enjoy them, and they are perfect for those who are looking to lose weight. If you’re on a budget, you can even get these meals at a discount by ordering from a tiffin delivery service.

If you want to start a tiffin business, you’ll need the right supplies and knowledge to run it successfully. You’ll need to have a good website or app where your customers can place orders and pay.

You’ll also need to know how much you need to spend on one-time investments like tiffin box and burners. You should also estimate the recurring costs of groceries per meal and delivery charges.

The best tiffin service in the UK serves a variety of Indian dishes, such as sag paneer, daal makhani, and navratan korma. They use the highest quality ingredients to prepare their food and serve it in an attractive container.

Their menu is perfect for those who want to eat healthy but are too busy to cook at home. They offer different plans for every day of the week, and you can add sides to your order. You can choose the tiffin menu on the website.

There are different types of tiffin service: -

1- Punjabi Tiffin Service: Punjabi Tiffin Service prepares authentic Indian food at reasonable prices. Their menu is packed with tasty dishes that will leave you craving more. They also offer delivery services.

The tiffin business is an exciting venture that can turn into a thriving experience without much investment. It caters to customers who crave traditional Indian tiffin foods for breakfast, lunch or dinner.

2- Vegetarian Tiffin Service: — Are you looking for Vegetarian Tiffin Services Near Me? Maas Best brings healthy and hygienic Indian food home to the office or work. Choose from a variety of vegetarian North Indian, South Indian and Desi Chinese meals. All dishes are cooked fresh in a state-of-the-art hygienic kitchen. Many people want to Desi Food in the UK.

What is Tiffin Service?

Tiffin service provides freshly prepared healthy homemade food for everyday taste and nutrition requirements, primarily for students or office goers. Tiffin services are operated out of home kitchens, messes or cloud kitchens and cater to large numbers.

They are transforming Canada’s culinary landscape with convenience, health, cultural connections, and economic and environmental considerations.

What Is Tiffin?

What Is Tiffin? Whether it’s a light afternoon tea, a savoury snack or a hearty lunch, in India, the term tiffin has become synonymous with any meal between breakfast and dinner. The word itself has origins in British India and may have been borrowed from tiffing, an English slang for taking a sip.

A tiffin meal — often a thali or a light snack in a tiered carrier — is a cherished tradition that satisfies hunger and connects communities. It can be anything from a vegetarian cheese wrap and marble cake to idlis and curry.

[erinoguzer-blog]

I was invited to Lucknam Park and our stay,  food and drink and my spa treatment was complimentary. I was not paid to visit and was not under contractual obligation to write this blog post or create content on any platform.

What does a travel blogger do when she can no longer fly? Go on a staycation, of course! Technically I can still fly for another six weeks but to be honest the thought of flying at 30 weeks pregnant doesn’t hold much appeal for me whereas an easy hour and fifteen minute train journey seemed much more palatable. 18th century English country manor house, Lucknam Park is the perfect place for a UK babymoon, with a gorgeous spa, tranquil gardens and a choice of restaurants you can’t go wrong. And for me it was that very easy train journey from London (an hour and fifteen to Chippenham or an hour and a half to Bath followed by a short drive to the hotel) plus a chance to spend some time with a good friend who lives nearby. Theresa has been my travel buddy for the last few years and with my baby due in two months, I knew our trips would be put on hold for a bit and we needed one last girls getaway before that. A girly babymoon! Arrival at the hotel is via a mile long avenue of four hundred lime and beech trees and the hotel itself is set in 500 acres of parkland. A grand columned facade is the first thing you’ll see, setting the tone for a rather majestic interior. The reception is brightly lit and flower-filled and we were given such a warm welcome. Elsewhere a cosy lounge boasts stunning traditional decor and the dining room is gorgeously grand with swathed curtains, chandeliers and gilded mirrors. The Restaurant by Hywel Jones has a Michelin star and is a jewel in the crown of the hotel, we didn’t actually try the food here but it’ll definitely be on my list for next time! With only 42 rooms, Lucknam Park definitely falls into the intimate and boutique category of hotels. Our Park Room had a gorgeous princess bed topped with a crown and beautifully soft sheets. A lounge and desk area completed our deluxe room with fruit and rock awaiting us on arrival and the view from the window overlooked the courtyard. There was a flat screen TV, digital radio and coffee machine though I was a little surprised not to find a mini bar / fridge in the room. The bathroom was also gorgeous, lined with marble and with a traditional roll top bath. The hotel’s grounds are simply gorgeous… The Walled Garden dates back to the 1830’s and features box hedging with herbaceous borders while the Rose Garden dates back to 1996 and is inspired by a French courtyard. There are pretty fruit trees surrounding the converted stable and a formal pool at the centre. Elsewhere is the Arboretum filled with 200 trees and an The Equestrian Centre, home to 35 horses. It’s no surprise that the hotel’s spa has won several awards… ESPA at Lucknam Park has been designed to blend beautifully into the hotel’s natural surroundings there are eight therapy rooms, five thermal cabins, a salt water pool, experiential showers and relaxation room with skincare mixology bar. My favourite part was the 20 metre pool leading to further outdoor pools surrounded by the beauty of the arboretum. There is a luxurious collection of face and body treatments by ESPA. Part of the reason for my visit was to try out the Mother-to-be treatments at ESPA at Lucknam Park. I was booked in for a sixty minute Nourish and Nurture massage in order to ease any tension from my pregnancy. Now I’m in the third trimester, my back pain is worsening so the spa therapist focused on that using oils to nourish my skin as I lay in various positions that allowed for my baby bump. She also used some lovely nourishing creams, ideal for tight skin and other concerns during pregnancy. Adjacent to the spa is The Brasserie, the hotel’s more casual restaurant with a view out to the garden. The food is local and seasonal and features British favourites as well as vegan food and dishes with an Indian twist. We had some starters and nibbles to share including chicken wings, butternut squash and feta balls and Kerala spiced sprouting broccoli fritters with a mango, cucumber and mint and coriander dip. My wood roast Creedy carver chicken was served with fondant potato, confit leg, buttered savoy and roscoff onion and Theresa enjoyed slow cooked belly of Roundway Hill pork sand carrot puree, sauerkraut and roasted heritage carrots. Both foodies, we really enjoyed the seasonal dishes at the Brasserie. We had a such a wonderful time at Lucknam Park, the perfect place for a girls escape before the arrival of Baby Silver. Two months to go now and the countdown is on!

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Lucknam Park Colerne Chippenham Wiltshire SN14 8AZ (0)1225 742 777

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What is the most British thing ever?

Chicken Tikka Masala

Wait, that looks Indian, it sounds Indian, Ive only ever seen it in an Indian restaurant menu. So how is it British?

There is no such thing as a chicken tikka masala in Indian cuisine.

It's just not there, it doesn't fall under any particular sub group’s cuisine in India ( Punjabi, Marathi, Gujarati, Tamil etc ). No Indian person has ever left work expecting to have a chicken tikka masala for dinner ( in the past altleast).

It is quintessentialy a British invention. I don't know the exact story but apparently:

As you know the British and Indians go way back and have often indulged in each others cultures to such an extent as to adopt and incorporate some things as part of their own culture. British will say tea is extremely British, but Indians may contest that title as their own, same for cricket and cotton/suiting fabrics. The British spent the early half of the century invading India and likewise Indians-Britain in the second half. I could easily have answered that “Theres nothing more British than an Indian”. One thing is for sure, they CAN both be pompous pain in the arses.

So anyway, one day in the distant past, some British person of authority ( aren't they all), let's call him Dave. Dave was having dinner, an Indian dinner, and was served chicken tikka. Which is a delicious traditionaly spiced yet rich and tender marinated roast chicken. Dave enjoyed the chicken but found it too dry and requested the cook ( let's call him Raj) to make a gravy for the chicken.

Raj, quickly scratched up a typical Indian gravy with lots of burnt garlic, ginger, onions, tomatoes and coriander, dunked the already roasted chicken tikka into this gravy and the chicken tikka masala was born!

Chicken tikka masala has since grown in popularity and made its way back to India ( to cater to travelling Brit's working in India after having tasted it in England ) and all over the world. It's now THEE GO TO INDIAN DISH when you don't know what to order in an Indian restaurant ( along with butter chicken) . It's the most popular item in almost all non veg Indian restaurants. But it's British!

Not only that, now chicken tikka masalas can be found in almost all British pubs, it's a favourite combo : beer and a curry.

You'll find the most British, everyday common people from tiny towns in the country side, tucked away in a warm, cosy, carpet stained pub discussing their sports betting and lottery strategies in the thickest British accents, over a beer/ale and a chicken tikka masala ( or vindaloo) .

It doesn't end there. Almost all grocery chains / supermarket chains offer a range of microwaveable meals. The way salt and vinegar is the most basic flavour of crisps, chicken tikka masala is the flavour ( variant) that no microwaveable meal brand in Britain misses.

When I went to study in England, my mother was very worried about what I'll do for food there, she made me like 50 chapatis to freeze and keep me going while I figure out what to do for food. She gave me a rice cooker and a pressure cooker, she said she’ll talk me through the process on the phone. I didn't know that this is what I'd find there :

Indians…. Wait….I'm about to show you one of the funniest things ever.

Can you believe it ?!?!! Chicken tikka masala in a can !?!?!! ( OK that's more American, but microwaveable chicken tikka masala is extremely British ) Tesco ki jai!

Even the pub on campus served chicken tikka masala with rice and a naan. You could get a beer, chicken tikka masala, rice and a naan for £10 on a Wednesday :-)

Chicken Tikka Masala is British.

Read other answers by

Ranveer Kissoondoyal on Quora:

What should I do to have access to my funds in a bank at home if I'm travelling to the UK?

Read more answers on Quora. via Quora http://ift.tt/2kUzqa0

[ketan-wagh121-blog]

India Ready-To-Mix Market 2016 Analysis and Forecast to 2021

Ready to cook market in India consists of four broad categories namely ready to mix, instant noodles, soup and pasta. Currently, ready to mix is a small category as compared to instant noodles but is growing robustly. Perhaps the most favourable factor that tilts the scales toward this convenience food is the time saving element. One can actually dish out their favourite preparations in moments, merely by reading the instructions on the wrapper. It is also heartening that with packaged RTM foods the customer is assured of the quality, taste & continued freshness of the product till the expiry date which can be as long as 12-18 months in certain cases. While consumer convenience is the key factor, driving the India ready-to-mix market, increase in working women population due to increased standards of education, high disposable income of households, and growing organised retailing in India are other factors contributing to the growth of the market.

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According to “India Ready-To-Mix Market Outlook, 2021”, the overall market for ready-to-mix is growing with a CAGR of 13.22% from last five years. The market is divided into four segments viz. snacks mix, curry mix, dessert mix and others (rice & meals). Snacks mix dominates the industry with products like masala upma mix, rava dosa mix, rava idli mix, dhokla mix, poha mix, etc. The south Indian dosa and idli appear to be steaming up the competition with even multinationals acknowledging the strength of south Indian cuisine on Indian breakfast tables. Some regional players have also come up with niche products like Sev Puri, Kachori, Pakoda, Aloo Mash, Nylon Khaman, Aloo Chana Chat and Dahi Vada. On the other hand, curry mix is anticipated to register highest growth in the forecast period. North Indian curries capture the curry mix segment largely with products such as Aloo Mutter, Chana Masala, Dal Fry, Dal Makhani, Navratan Kurma, Paneer Butter Masala, Paneer Makhani, Bhindi Masala, Mixed Vegetable Curry, Palak Paneer and Rajma Masala. Non-vegetarian curries like chicken curry are also increasingly becoming popular among Indian consumers. Chicken Curry, Butter Chicken, Prawns Curry and Chicken Achari are some of the innovative products in the non-vegetarian categories. Desserts such as gulab jamun, halwa, besan ladu, kheer and vermicelli payasam have always occupied an important place in Indian cuisine. After gulab jamun and halwa mix, ice cream mixes are gaining increasing popularity in the country. With the increase in the number of diabetes mellitus cases in India, sugar-free dessert mixes with artificial sweeteners have also become very popular. Desserts are an occasional thing but with these ready to cook dessert mixes, manufacturers are trying to increase their consumption on everyday basis. Others which include rice and meals is still a small segment in the RTM industry. Rice is available in combinations such as Bisibele Bhath, Rasam Rice, Sambar Rice, Jeera Rice, Tamarind Rice, Tomato Rice and Hyderabadi Biryani whereas meals include Rajma & Chawal, Dal Makhani & Rice, Chana Masala & Jeera Rice, Jowar Meal, etc. MTR Foods is a prominent player in the market and has the first mover advantage. Apart from MTR, the other well-known players in the ready-to-mix industry include ITC Ltd, Gits Food Products, Kohinoor Foods, iD Fresh Food, Maiyas and Bambino Agro Industries. There are less than a handful of national players, while the stiff competition comes from regional and local players. South India leads the packaged RTM market as the market is already sizeable in some of the southern states and growth is picking up across other regions too. Modern retailers are expected to record highest compounded annual growth rate followed by online purchase during the forecast period. Retail chains are crucial in increasing the awareness about ready-to-cook products among consumers. Although the home delivery and take-away services provided by restaurants remain a threat, the market will continue to grow through its innovative strategies. Key Segments Covered Snacks Mix Curry Mix Dessert Mix Others (Rice & Meals)

Complete report details @ https://www.wiseguyreports.com/reports/744799-india-ready-to-mix-market-outlook-2021

Key points in table of content

1. Executive Summary 2. India Ready-To-Cook Market Outlook    2.1. Market Size By Value    2.2. Market Share      2.2.1. By Company      2.2.2. By Category      2.2.3. By Demographic Area    2.3. India Ready-To-Mix Market Outlook      2.3.1. Market Size By Value          2.3.1.1. Overall Market          2.3.1.2. Snacks Mix Market          2.3.1.3. Curry Mix Market          2.3.1.4. Dessert Mix Market      2.3.2. Market Share          2.3.2.1. By Company          2.3.2.2. By Region          2.3.2.3. By Segment          2.3.2.4. By Sales Channel      2.3.3. Product, Price and Variant Analysis          2.3.3.1. Snacks Mix          2.3.3.2. Curry Mix          2.3.3.3. Dessert Mix          2.3.3.4. Others (Rice & Meals) 3. India Economic Snapshot 4. Branding & Promotional Activities 5. Policy & Regulatory Landscape 6. Trade Dynamics 7. Channel Partner Analysis 8. India Ready-To-Mix Market Dynamics    8.1. Key Drivers    8.2. Key Challenges 9. Market Trends & Developments    9.1. Small Firms launching City-Community Specific Products    9.2. Clever and Unique Marketing Strategies    9.3. Retailers Going for Private Label RTM Products    9.4. Stress on Health & Wellness    9.5. Changing Lifestyle of Young India 10. Competitive Landscape    10.1. Porters Five Forces    10.2. Company Profiles      10.2.1. MTR Foods Pvt. Ltd.      10.2.2. Gits Food Products Pvt. Ltd.      10.2.3. ITC Limited      10.2.4. Bambino Agro Industries Ltd.      10.2.5. Kohinoor Foods Limited      10.2.6. Ushodaya Enterprises Pvt. Ltd.      10.2.7. iD Fresh Food (India) Pvt. Ltd.      10.2.8. Haldiram's Food International Pvt. Ltd.      10.2.9. Maiyas Beverages and Foods Pvt. Ltd.      10.2.10. Rasoi Magic Foods (India) Pvt. Ltd. 11. Strategic Recommendations 12. Disclaimer

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NOTE : Our team is studying Covid-19 and its impact on various industry verticals and wherever required we will be considering Covid-19 footprints for a better analysis of markets and industries. Cordially get in touch for more details.

[chriskarrtravelblog]

Ten of the best British inns

When travel can recommence, book into one of these great British inns and treasure that long overdue weekend away

The British public house has evolved over the past few decades, with old spit-and-sawdust boozers either forced to close or re-imagined into ever-more stylish, truly hospitable places to stay. Impressive menus and first-rate accommodation are now the norm. Here are ten of the best, chosen by The Good Hotel Guide.

THE ROSE AND CROWN, SNETTISHAM, NORFOLK

Roses romp over the whitewashed façade of this 14th-century village pub, created to accommodate workmen building St Mary’s church. Bedrooms are decorated in seaside colours (the unspoilt coast is two miles away) and supplied with books, magazines, posh toiletries. Dogs and children are welcome. You can drink real ale by a log fire in the cosy bar, raise a glass of Pimm’s in the walled garden. The menu runs from pub classics to more imaginative dishes. Maybe flat-iron chicken, sweet potato mash, corn of the cob, Boston beans, okra tempura.  

B&B single £100, double £120. À la carte £30. 01485 541382, roseandcrownsnettisham.co.uk 

ROSE AND CROWN, ROMALDKIRK, CO. DURHAM 

Guide readers love this 18th-century coaching inn beside the Saxon church in a quiet Teesdale village, the perfect blend of friendly local drop-in, restaurant and hotel. The owners have farmed in the area for four generations and are passionate about local produce. Chef David Hunter’s eclectic menus, in the bar and oak-panelled restaurant, include such dishes as outdoor-reared pork loin chop, colcannon, alliums, crackling, rosemary jus. Inn bedrooms have exposed beams, antiques and locally made furniture. Annexe rooms are more contemporary, with an outdoor seating area. 

B&B £120–£205, à la carte £40. 01833 650213, rose-and-crown.co.uk

THE STAR INN, HAROME, YORKSHIRE

An ancient thatched pub lies at the heart of this characterful village hostelry on the edge of the moors, with a lovely garden, and accommodation in a rustic building opposite. Bedrooms have some quirky features – a snooker table, a piano – but style and comfort are not compromised. Owner Andrew Pern holds a Michelin star for his ways with local and home-grown, shot, farmed, fished and foraged ingredients, with plenty of veggie options. A typical dish: marmalade-glazed Swaledale mallard, pickle, clove-studded ham hock tartlet, smoked apple, Yorkshire sauce. Or just order a pint and a ‘posh ploughman’s’ at the hand-carved oak bar. 

B&B £150-£240, market menu £25, à la carte £60, tasting menu £85. 01439 770397, thestaratharome.co.uk

MONTAGU ARMS, BEAULIEU, HAMPSHIRE

This tile-hung, wisteria-draped, Tudor-Jacobean-style hostelry was newly built when Sherlock Holmes’s creator, Sir Arthur Conan Doyle, stayed here in 1889. In the lovely setting in the New Forest, the inn looks across Beaulieu (pronounced ‘Bewley’) water to Palace House, seat of the Montagu family since 1538, and home to the National Motor Museum. Hotel bedrooms are smart, most with a hand-made king-size bed. There is high-class cooking in the Terrace Restaurant by local man Matthew Whitefield, back from a stint at New York’s Michelin-starred Eleven Madison Park. Excellent, cheaper fare and real ales are served in Monty’s Inn.    

B&B £219–£399. Tasting menu £90, à la carte £60 (restaurant), £30 (Monty’s Inn). 01590 612324, montaguarmshotel.co.uk 

THE SUN INN, DEDHAM, ESSEX

Lovers of John Constable can borrow a bike or walk along the River Stour to explore his native Dedham Vale, from this yellow-painted, 15th-century coaching inn. The locals’ bar, lounge and beamed dining room exude comfort and bonhomie. A changing menu brings such dishes as pasta, risotto, Merrifield Farm chicken breast, leg and ham hock pie, chanterelles, creamed spinach. Individually styled bedrooms vary in size. ‘Constable’ has a half-tester bed and a view of St Mary’s Church, home to Constable’s ‘The Ascension’ and a pew dedicated to the people of Dedham, Massachusetts, whose forebears set off from here.  

B&B single £90–£135, double £150. À la carte £28.50. 01206 323351, thesuninndedham.com 

ACORN INN, EVERSHOT, DORSET

  In Thomas Hardy’s Wessex, this 16th-century coaching inn appears in Tess of the D’Urbervilles, thinly disguised as the ‘Sow and Acorn’. Individually styled bedrooms range from snug to suites. ‘Hardy’ has a carved antique four-poster. An eclectic menu includes such dishes as rump of Dorset Horn lamb, textures of onion, roasted rosemary potatoes, ewe’s curd and buttered cavolo nero, alongside a signature burger, fish and chips, Thai red chicken curry. Tess chose not to breakfast at the inn. The modern traveller should not make that mistake, when local sausages, Dorset ham, and bread from the village bakery are on offer. 

B&B £105–£230. À la carte £35. 01935 83228, acorn-inn.co.uk 

THE LORD POULETT ARMS, HINTON ST GEORGE, SOMERSET

Residents of this picturesque village have the UK’s highest life expectancy. With the gentle countryside all around, and this 17th-century thatched inn on their doorstep, they clearly can’t bear to leave. Picture flagstone floors, wooden settles, long-case clocks, quirky artworks. Bedrooms vary from the bijou with separate tiny bathroom, to spacious, with an in-room slipper bath, but all have a king- or super-king-size bed and hand-made toiletries. Local produce shines in pub classics (fish and chips, burger, steak and chips) and such modern dishes as cauliflower steak, south Indian sambar dhal, mango chutney and relish. 

B&B double £85–£110, family £160. À la carte £35. 01460 73149, lordpoulettarms.com 

THE KING’S HEAD, BLEDINGTON, OXFORDSHIRE

Ducks bob about on the stream that runs through the green in a quintessential Cotswold village, overlooked by this 16th-century inn. In a cosy bar with exposed beams and high-back settles, locals chat over pints of local ale. Bedrooms – in the main building and off a landscaped courtyard – are prettily styled, some with a pleasing Provençal feel. The food is hearty and traditional, with pub classics such as burgers made with beef from the family farm, and haddock and chips, and more imaginative fare (maybe loin of venison, crushed new potatoes, red cabbage, kale and jus). 

B&B single £80–£105, double £110–£140. À la carte £35. 01608 658365, thekingsheadinn.net 

CREGGANS INN, STRACHUR, ARGYLL AND BUTE

Sir Fitzroy Maclean, soldier, diplomat, probable inspiration for the character of James Bond, was once licensed to sell alcohol at this whitewashed 19th-century inn on the eastern shore of Loch Fyne. Bedrooms are traditionally styled, with designer fabrics and wallpaper, a view over the loch or the woodland garden. Log fires burn in bar and bistro, where the menu offers dishes from ‘land’, ‘sea’ and ‘garden’ – maybe fillet of estate venison salt baked beetroot, fondant potatoes, rosemary jus; pan-seared monkfish cheeks, chive potato cake, curried whitebait and mussel broth; vegetable risotto. Breakfast brings Loch Fyne kippers – of course. 

B&B £130–£200. À la carte £30. 01369 860279, creggans-inn.co.uk

THE BONNIE BADGER, GULLANE, EAST LOTHIAN

In a coastal village closed to Muirfield course, the old Golf Inn has been transformed into a gastropub by Michelin-starred chef Tom Kitchin, and his wife, Michaela, to showcase locally grown, fished and farmed produce.  Smart bedrooms are styled in colours reflecting the East Lothian landscape, each with a marble bathroom with walk-in shower and handmade toiletries. You can eat in the Broc Bar or in the stone-walled, beamed Stables dining room, where head chef Matthew Budge creates a modern take on pub classics. Perhaps Highland Wagyu beef burger; Borders lamb rump, haggis and potato terrine; spelt and lentil burger…  

B&B £195–£470 (£225–£595 around key golf event days). À la carte £45. 01620 621111, bonniebadger.com

The post Ten of the best British inns appeared first on Britain Magazine | The official magazine of Visit Britain | Best of British History, Royal Family,Travel and Culture.

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source https://coragemonik.wordpress.com/2020/05/01/ten-of-the-best-british-inns/

[starstruckcloudgalaxy]

There definitely is a good side to having to stay at home in lockdown: it’s a great time for getting creative, especially in the kitchen! Were you always too busy to cook anything other than basic recipes or ready oven meals? Then now is the time to try out new things – and you’ll soon find that the possibilities are boundless!

I’ve always liked any sort of ingredient that instantly turns a simple meal into something exotic and exciting, a contrast in taste to the usual savoury dish. I love adding a bit of sweetness, and my favourites are tinned or frozen fruit (of which you can get all sorts nowadays, from pears and peaches to lychees and pineapples!), raisins and honey. We can learn a lot from the Asian and Caribbean cuisine in this field!

First, let’s look at all the different things we can do with tinned or frozen fruit; ingredients are always for two. And don’t forget, dear friends, that you’re always free to play around with the ingredients and add your own ideas!

  Toast Hawaii

2 slices bread, 2 slices ham, 2 slices cheese (the sort that melts, like edam, gouda, cheddar…), 2 slices pineapple (tinned), butter or margarine, ketchup

Would you believe that this famous toast was invented by a German TV cook back in the 1950s? I certainly grew up with it, and I recently rediscovered it when I found a tin of sliced pineapples in the cupboard… It’s literally child’s play – I first made one myself when I was about 12!

First, preheat your oven to 200° C. Put two slices of bread on a baking tray laid out with baking foil, spread some butter or margarine on them, then top with the ham, the pineapple slices and the cheese and put a dash of ketchup on top. Grill for 5 minutes in the oven – ready!

  Pizza Hawaii / Florida

1 frozen ham and/or bacon pizza (or margarita if you want a vegetarian version), 200g pineapple chunks (tinned or frozen) or 200g peach or apricot chunks (tinned or frozen)

There once was a time when you could get a ready frozen Pizza Hawaii at every supermarket, but the good old dish seems to have been forgotten a bit. You can make one yourself any time, though, based on an ordinary frozen pizza. It’s VERY simple: just open up a tin of pineapple chunks and drain them (you can also use frozen chunks), then place them on the pizza and bake it according to the instructions on the packet!

Instead of pineapples, you can also use peach or apricot chunks – the result instead of a pizza Hawaii will be a pizza Florida…

  Steak Hawaii / Florida

2 pork steaks, 2-4 pineapple slices or 2-4 peach halves (tinned), salt, pepper, flour, oil

Very similarly, you can pep up the taste of an ordinary pork steak: flavour the steaks to your liking (I usually use salt and pepper and roll them in flour, but you can also add paprika or even a dash of Cayenne pepper) and fry them in oil together with the pineapple slices; when they’re done, simply put the fruit on top of the steak and you’ve turned an ordinary European meal into something different! It goes with all sorts of side dishes, but best with chips or French fries.

And, just like with the pizza, you can turn your steak Hawaii into a steak Florida, simply by using peach halves from the tin instead of pineapples…

  Noodles with chicken bites, peppers and mango

150-200g noodles, 200g chicken bites, 100g frozen chopped bell peppers (red, green and yellow), 100g frozen or tinned mango (or peaches or apricots), 100g frozen or tinned pineapples, 2tsp gravy powder, oil

I recently invented this recipe myself – as I said, all you need is creativity and a few things in your freezer or your cupboard. Since my darling husband and me had to defrost our old fridge, we had to use up our frozen fruit and veg – and the outcome was a really tasty dinner!

Cook the noodles (thick egg noodles are the most suitable ones) for 10 minutes. Fry the chicken bites (you can also use ready meatballs or any other quick fry meat) in oil, then take them out of the pan. Add 100ml water and the gravy powder and stir well with a fork. Then add the peppers and the fruit and simmer for 4-5 minutes. Add the noodles and put the meat back in and heat it all up together – ready!

  Sweet potatoes and pineapples

2 big sweet potatoes, 250g pineapple chunks (tinned), 150g grated cheese (cheddar, gouda or edam), salt, ginger powder, cinnamon, nutmeg, 2tsp dark rum

This is a great and really exotic recipe from the Caribbean – it’ll make you feel as if you were lying on a beach in Jamaica! Many greengrocers and supermarkets in the UK and the USA sell sweet potatoes nowadays; don’t worry if you’ve never done them before, they’re pretty much the same as ordinary potatoes – just sweeter.

Clean the potatoes (a brush is the best tool for that) and cook them for about 1 hour in salted water, then cut them in thick slices and put them on a baking tray laid out with baking foil. Preheat the oven to 180° C. In a bowl, mix the pineapples with the rum and flavour with salt, ginger powder, cinnamon and nutmeg. Spread the mixture over the potato slices, top with the cheese, and bake in the oven for 10 minutes.

You can enjoy this lovely creation as a vegetable dish, or fry some lamb or pork chops to go with them – and how about a Cuba Libre to go with it, since you’ve opened that bottle of rum?

  Another very useful ingredient for spicing up meals is honey – easily obtainable, easy to use, and it makes such a difference!

Spareribs with honey

2 frozen spareribs ready marinated, 200g frozen chips or French fries, 3-4 tsp honey

Believe it or not, dear friends, but this rather exotic sounding recipe for spareribs is actually very popular in Bavarian beer gardens! And it’s extremely easy to do, too, all you need are frozen spareribs which you heat up in a pan with a lid (even if it says on the packet to do them in the oven; they remain juicier in the pan) while you heat up the chips in the oven according to the instructions on the packet. When the chips are ready (usually after about 15 minutes), the spareribs should be done as well. All you have to do now is put the honey on the spareribs – delicious!

No need to say that, just like in said beer gardens, this hearty dish goes very nicely with a pint of beer or cider…

  Sweet and sour rice

100-150g rice, 100g frozen chopped bell peppers (red, green and yellow), 100g frozen or tinned pineapples (or peaches or apricots), ½ vegetable stock cube, 1 dash soy sauce, 1-2 tsp ketchup, 3tsp honey, salt, sugar, oil

Cook the rice for 15-20 minutes; meanwhile, fry the bell peppers and pineapples in oil, then add the stock cube and 150ml water, add the soy sauce, the ketchup, the honey and some salt, sugar and pepper and simmer for 15 minutes.

You can serve the rice and sauce on its own as a vegetable dish, or with whichever fried meat you like; this Chinese classic goes especially nicely with chicken nuggets!

  And then there are raisins, which, while in Europe they’re mainly used for baking, are very popular in savoury dishes in the Near East and India…

  Lamb pilaw

300g cubed lamb, 100-150g rice, 1 onion, 100g raisins, 50g almonds, ½ beef stock cube, 2-3 cloves garlic (or garlic powder), 100ml passata, salt, paprika, oil

Chop the onions and the garlic and fry them with the almonds in oil in a big pan; when the onions are golden brown, add the lamb and season with salt and paprika. Add the passata, the stock cube and 250ml water, cover the pan with a lid and simmer for 1 hour (you might have to add some more water once or twice in order to keep it from sticking to the pan). Cook the rice for 15-20 minutes.

Add the rice and the raisins to the meat and simmer for another 30 minutes; a genuine Arabic classic that’ll give you a feeling of 1001 Nights! Tip: The perfect accompaniment for this dish is a sweet wine, like Malaga or Samos or Mavrodafni…

  Curry rice

100-150g rice, 1 green bell pepper (or 100g frozen bell peppers), 1 onion, 1 carrot, 100g raisins, 30g flour, ½ vegetable stock cube, salt, curry powder, oil

An Indian variant of exoticness that’s really easy to do: Cook the rice for 15-20 minutes, meanwhile chop the bell pepper and the onion and slice the carrot and fry them in oil with the raisins. Add the flour and stir well, then add 200ml water, the stock cube and a generous amount of curry powder (preferably sweet) and let it simmer until the rice is ready.

As with the sweet and sour rice, you can eat the curry rice as a vegetable dish, or with chicken breast, legs, wings or – the easiest choice – nuggets.

  And finally, here’s an idea for a dessert which kids (and not only) will absolutely love!

  Nutella and Smarties sandwich

2 slices bread, Nutella, Smarties or m&ms

If you’ve been desperately trying to find something for your kids to do while they’ve been moaning about not being able to go out, this is the perfect way: get them to create their own sweet sandwiches! There’s lots of possible ingredients for turning a simple slice of bread into a face or a cute animal or whatever you like: jam, peanut butter, food colours, wine gums… For my own example, I just used what we already had in the larder: Nutella and m&ms!

Enjoy your creations, dear friends, and do tell me about your own ideas in the comments…

Roberta’s Recipes: Get creative! There definitely is a good side to having to stay at home in lockdown: it’s a great time for getting creative, especially in the kitchen!