July 31, 2011
Ah! A sunny day in London! More often that not, an exclamation such as that often invokes disbelief. Nevertheless, the laser beam of sunlight striking my face at the ungodly hour of 10am confirmed that this was truly a rare day and, boy, was I glad I wasn’t going to be steaming in a kitchen during Sunday lunch service. When I worked at the Cinnamon Club, one summer we clocked 52 degrees centigrade in the kitchen. It was like being in Central India in the month of June with winter warmers on. Great for weight loss, pretty rubbish for everything else.
Sunday brunch on a fine summers day – what a good idea and where better than a restaurant with fantastic reviews, probably the most extensive brunch menu I’ve ever seen and a cookbook to fame? The Modern Pantry in Clerkenwell, London had, during my last employment been one of our competitors, amongst others such as The Well, Bruno Loubet, Moro and St. John, and fit the bill for said Sunday requirements.
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July 26, 2011
Having a lovely little pub as your local is great. Having a fantastic little restaurant also as your local is a double victory. Especially when there’s nothing really worth of any mention on that stretch of road. A couple of weeks ago I decided to take a chance on the Malaysian restaurant Puji-Puji a few minutes walk away from my house. The menu read like any South East Asian restaurant and at the best of times, the restaurant was always, mostly empty. Nevertheless, the thing that surprised me was that unlike most restaurants in its category, Puji-Puji’s menu was surprisingly short.
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July 25, 2011
Wikipedia describes whisky as: ‘Whisky (Scottish English) or whiskey (Hiberno-English) is a type of distilled alcoholic beverage made from fermented grain mash.’
How boring! I think it should be Whisky – the water of life that everyone should partake of. A golden liquid bursting with flavours of the earth from where it took birth. Intoxicating and poetic, a sensual and trustworthy companion.
Or as Mark Twain aptly says: “Too much of anything is bad, but too much of good whiskey is barely enough.”
I guess it’s obvious that I love my whisky. So, I thought I’d share some of that whisky-love with the whiskies I’ve savoured, some food recommendations, my thoughts on the golden nectar and just some general happiness.
Rather than the usual region specific categories of whisky that we find everywhere, I’m dividing mine up into Smokey and Non-Smokey.
I strongly recommend a membership to the Scotch Malt Whisky Society (London, Edinburgh, Leith)!
July 25, 2011
If I could take three ingredients with me, on my quest to explore life in other galaxies and to boldly go where Captain James Kirk, Admiral Bill Adama and Commander John Crichton have gone before, it would be ginger, garlic and chilli. Oh, and coriander (even though it makes it four by Earthly count). The emphasis being on chillies! Chillies galore! It’s one ingredient that almost has a cult following the world over – you can almost bond with someone just on the basis of being in love with chillies.
Now, I’m not one of those foolish people who tries to size up my masculinity, manhood or machismo by engaging in chilli eating duels. Oh no! I do quite like my taste buds and my stomach to romance the million other flavours out there as well. But I do love chillies. All sorts. I also make my own chilli relish which has gained favour with all those who’ve tried it – not the hottest you can find, but definitely hard hitting on the fire and the flavour.
So, what it is about chillies?
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