These 15 small venues – all run or founded by immigrants to Britain – are part of the fabric of the nation’s high streets. But after two hellish years, can they survive?
Plus 15 great recipes – from Scandinavia to Tibet, via the Caribbean and Cambodia
• Yotam Ottolenghi on his favourite ingredient
Continue reading...The actor-turned-cookery writer saved us from terrible British versions of curry and taught us how to roast and grind spices
In 1982 the food writer and novelist Sue Lawrence was in the depths of early motherhood. “But on Monday nights at 7pm the baby could cry all it wanted,” she says. “I had an appointment with the TV. Everybody stopped for it.” The programme which brought a slab of Britain to the sofa was Indian Cookery, presented by the actor turned food writer Madhur Jaffrey. “The show was a revelation,” Lawrence says. “She just demystified everything. We all rushed out to buy the accompanying book.”
Continue reading...From Asma Khan’s saag paneer to Lopè Ariyo’s suya lamb, our exploration of the wider world of curry takes in recipes from south Asia, Nigeria and Japan
It was dal that done it, in Luton, Lucknow, London. When the raisin-studded school dinners of my childhood were replaced with sophisticated south-Asian cooking. Here we also celebrate some of the wider world of curry: recipes from Nigeria, Japan, Vietnam, the Caribbean. From Uyen Luu’s ginger duck to Shuko Oda’s keema curry, and Asma Khan’s saag paneer to Lopè Ariyo’s suya lamb. There is a pumpkin curry, a prawn curry, a black-eyed bean curry; Vivek Singh’s perfect vindaloo, Meera Sodha’s tomato curry and Madhur Jaffrey’s peerless chicken korma. In short, the 20 best curry dishes from some of the finest cookery writers around.
Continue reading...The perfect combination: spicy chicken jewelled with cranberries and cashews, and a sharp fruity side
The simplicity and elegance of pulaos combined with their ability to moonlight as a one-pot meal stole my heart long ago. Pulaos saved my mother and grandmother hours in the kitchen; they’d make a large pot and all that was needed was a salad or pickle on the side. I’m keeping that principle in mind with this winter-themed chicken pulao, jewelled with cranberries and cashews, alongside an orange and piquillo pepper salad. You can serve the meal with a bowl of salted plain yoghurt.
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