ED DIBBLES PRESENTS
Indian Street Food and our Thali Sampler
Street Food Selection:
(V) Onion Bhaji – Home made to a traditional recipe we tweaked. We were then asked for it by a chef (from New Delhi), whom we worked with in Paris. He still uses it to this day...
(V) Punjabi Samosa – A spiced potato and peas with fresh herbs, in a tetrahedral (not the normal flat triangle) shaped dough spiced with ajwain (Indian thyme), again not the normal nigella seed.
(V) The Original Pav Bhaji – The original consisted of “leftover” vegetables to cheaply feed the masses. It would typically be spiced tomatoes, carrots, cauliflower and peas all mashed together. It is then served in a “pav” (Portuguese for bread), which is buttered and fried on the griddle plate prior to filling. Our take is we serve it as an appetiser on a "slider".
All the above served with the appropriate fresh home made chutney’s and 'slaws.
1st Class Indian Railway Curry – It’s always nice when a dish has a story and this one has - An English army officer, while travelling in a train, became ravenously hungry. He followed his nose to the pantry car, where a spicy mutton curry was simmering. He was offered a taste, whereupon he burnt his tongue because of the spices. The helpful cook reduced the pungency with some coconut milk and served it up. From that day on, this has become a staple on all first-class compartments of the train.” This recipe was gathered by us on a trip to Mumbai where it was served with chicken not mutton as is the norm.
(V) Kerelan Coconut Curry – Sweet potato. spinach and chickpeas in a mildly spiced coconut sauces flavoured with tamarind.
(V) Bombay Potato – Forget the curry house version swimming in a tomato-based sauce, this is cooked with fresh curry leaves and whole spices with fresh tomato added at the last minute. Again from our trip to Mumbai.
(V) Harsharaj’s Mum’s Aloo Gobi – One from the family cookbook of our friend, it’s a Punjab classic. It is where he grew up before moving to Pune. It’s cooked with cauliflower (including the leaves as Indians don’t waste any food) and potato but is mildly spiced as Harsh can’t tolerate hot chilli.
(V) Dal Makhini – “It takes exactly 142 minutes and 47 stirs to create one of the World’s finest dishes, but worth every single one” says Meera Sodha. This is our version…
All the above served with a freshly cooked chapati (or two).
Indian Inspired Trifle (from Boozy Bakes) - Featuring layers of Creme de Cacao soaked sponge, mango & pomegranate jelly, topped with coconut custard and cardamom cream