Tamil kothu lamb kari- Spicy Minced Lamb with fennel, chilli & tomato.
The base of this dish is the spice paste and that’s where all the flavours is so make sure to give the spices enough time to fry. I have used kashmiri chillies to make the paste although any mild dried chilli would be good. While cooking the curry whole garlic cloves are added at the start. Whole garlic cloves infuse the oil and also go brown which adds more depth to the gravy at the end while simmering. Recipe on www.maunikagowardhan.co.uk #friday#curry
306658 minutes ago
A Banana 🍁 lunch has its roots from South India and Sri Lanka (formerly the Tamil Kingdom) which 🧳 to Malaysia 🇲🇾 and other parts of South East Asia.
In Malaysia 🇲🇾, they celebrate it with 🥩 Rendang .
Eat it with your 🖐🏼.
✍🏻&📸: @purebytes lunch @gopalscorner
1,5333751 minutes ago
Sunday Brunches, Sangrias and fresh dough pizzas 🍕 #ZingyZest
These lip-smacking cheesy mushrooms were a great appetizer with some chilled beer to beat the heat (because we walked to this place in sweltering sun). The outside crunchy coating of oatmeal and cornflakes were surely a delight, however, portion size could have been better. #follow@gastronautsden for more!
DID YOU KNOW? 📣
Cyrus Todiwala has become the FIRST chef in the UK to become a Marine Conservation Society Ocean Ambassador 🎉🐟
We use the most sustainably sourced seafood in our dishes, without compromising our fantastic flavours.
So what makes me stop by Kolkata once in a while. 😏
Bongs(the amazing people whom I call my friends), cheap food, masala chai and Biryani. Bengali people are very choosy when it comes to food, and why won't they be, considering the immense importance food holds in their lives.
The Biryani and the Firni at #arsalan or #shiraz is just out of the world! The aaloo in the Biryani is probably the tastiest thing you've ever had. The softness of the firni when you scoop a spoon full of it and let your tongue relish its rich glory is so satisfying!
Also, ever tried the kullhad wala #masalachai at #princepghat ?? 🍵