Curry Crave Catering

My favourite pass time, pickling. I’m making hot lime pickle for which this is the first step. I’ve cut limes into quarters and added sea salt crystals and turmeric. Will wait for the salt to draw out all the moisture and the rind to become soft before adding my pickling spices.

Getting adventurous with bread making. Home made garlic, Mozzarella and rosemary pizza bread. Got the seal of approval from my worst critics ‘ my kids’.

More on East Indian Cuisine.

The beauty of Indian cuisine is that every region, every community, every nook and cranny has something unique to offer. I love trying the variety of food offered by obscure communities in India. Not only their cuisine but their culture, customs and history fascinates me . Sharing an article from The Hindu which tells you about the East Indian Christian community in Maharashtra, their unique cuisine and new restaurants to try out the next time I'm Mumbai.

Phulkas being made at home.

Aloo Rasedar and Phulkas for lunch today. A clear family favourite and the aroma of homemade ghee flavoured with cumin and asafoetida wafts throughout the house enticing appetites.I’ve used salad potatoes for my Rasedar as they stay in shape when cooked. Although the base recipe for Aloo Rasedar is same every Indian household probably has their own version of it , with little tweaks here and there.Mine is to flavour it with Ghoda Masala rather than Garam Masala and I also add a few punches of Kasoori Methi ( dried fenugreek leaves) for extra flavour and fragrance. Being a scratch cook, I make fresh tomato purée but I have tasted Rasedars made with store bought Passata and it tastes good as well. #aloorasedar #ghodamasala

Roasted butternut squash soup and home baked pumpkin seed bread rolls.sometimes simple is just what the soul seeks.

Baking day today....Pumpkin seeded rolls sprinkled with sesame seeds ready to go in the oven.

Vegetable parathas, Mixed dhal and red cabbage salad.

Shredded red cabbage tempered with mustard seeds, urad dhal, peanuts, curry leaves, green chillies, crispy shallots and s squeeze of lemon juice.

Beetroot dish number 2 is a beetroot, walnut and goat’s cheese tart with a puff pastry base drizzled with very local honey (Honey from a beekeeper friend in Pyrford).

It’s all about beetroot in our household this evening. A salad of beetroot roasted with Harissa paste with Feta cheese, roasted pistachios, pumpkin seeds and rocket with a fresh yoghurt and Tahini dressing.

Tried something fancy for dinner tonight. Lemon grass flavoured Bulgur wheat with cauliflower marinated with Soy, ginger, garlic and Gochujang chilli paste and grilled. Accompaniments include ginger which I pickled in Mirin and Ponzu juice, sautéed chestnut mushrooms and onions and the tender cauliflower leaves and bird’s eye chillies pickled in white wine vinegar.

The joys of reading a cook book in your native tongue are boundless. On this page are a variety of recipes show casing sweet potatoes. As a child , during school holidays I waited for the Vanitha a Malayalam magazine for women to arrive just to look at the recipes and the mouth watering pictures. I still cannot resist buying the Vanitha on our trips to the Asian super markets in Southall, Hounslow or Wembley. #vanithamagazine #malayalam

Made very moorish savoury corn bread yesterday. If you thought the little red berries are fruit, you’re mistaken. They’re little but lethal red peppers from Guyana which were given to me by a Guyanese friend. They are very flavoursome and added a delicious heat to the bread. My threshold for heat tolerance is very high but even I had tears streaming down my face after biting into one to see how hot they were.

Home made creamy set yoghurt in matkas (clay pots) .#yoghurt #homemade

Morappam or kuzhipaniyaram. A delicious savoury snack fragrant with fresh ginger and green chillies.Great way to use up idli batter lurking around in your fridge. Takes me back to school holidays and waking up to the aroma of South Indian filter kaapi and Morappam after a lazy afternoon siesta.

Thanks Anna and Shiv for a great meal. It was amazing food and service. The vegetarian starter had so many subtle flavours and the mains had a great blend of spice and just the right heat. The basmati rice was the best I have ever eaten!!

Thank you Anna for an incredible meal - both vegetarian and meat dishes were so tasty - I especially loved the chicken ishtoo, divine! Looking forward to trying new dishes, thank you again x

My husband and I ordered a vegetarian and non-vegetarian meal as we were tired of the standard Indian take aways. The flavours are awesome, portions are generous and the food is obviously freshly prepared. It was great to have the fantastic flavours without the grease we associate with the usual take aways. We love that the menu changes weekly and will definitely be ordering again.

Thanks Anna and Shiv for a great meal. It was amazing food and service. The vegetarian starter had so many subtle flavours and the mains had a great blend of spice and just the right heat. The basmati rice was the best I have ever eaten!!

Thank you Anna for an incredible meal - both vegetarian and meat dishes were so tasty - I especially loved the chicken ishtoo, divine! Looking forward to trying new dishes, thank you again x

My husband and I ordered a vegetarian and non-vegetarian meal as we were tired of the standard Indian take aways. The flavours are awesome, portions are generous and the food is obviously freshly prepared. It was great to have the fantastic flavours without the grease we associate with the usual take aways. We love that the menu changes weekly and will definitely be ordering again.