Website: "On the Grand Trunk Road
Qabali Seviyan Kabul 8
I experienced this unique Afghan dish in Kabul at the end of my journey and fell in love with its divine rich texture. A vermicelli and masala chicken supreme is tossed with pine nuts and baked in an egg custard"
Friday, 22 May 2009
Entropy - Bar
Entropy - Bar: "Entropy Bar
Tom & Cassandra Cockerill opened Entropy Bar on Hinckley Road in March 2000.
The property at 42 Hinckley Road had been a butcher’s shop well known in the area as a bit of a landmark however, when we discovered it, the shop was boarded up and had been vacant for over 5 years.
When rennovations began we decided to keep the old ‘H North’ sign as a tribute to the heritage of the building, its first ever occupant being Mr H North the butcher back in the 1890’s."
Tom & Cassandra Cockerill opened Entropy Bar on Hinckley Road in March 2000.
The property at 42 Hinckley Road had been a butcher’s shop well known in the area as a bit of a landmark however, when we discovered it, the shop was boarded up and had been vacant for over 5 years.
When rennovations began we decided to keep the old ‘H North’ sign as a tribute to the heritage of the building, its first ever occupant being Mr H North the butcher back in the 1890’s."
Vicky Frost on diwali food | Life and style | The Guardian
Vicky Frost on diwali food Life and style The Guardian: "Kaycee Patel runs Ek Maya, a large restaurant with a spice bazaar attached. On the table, is a collection of dishes filled with spices, including the restaurant's garam masala (literally, 'warm spice'), the blend at the heart of much Indian cooking"
Thursday, 21 May 2009
Top tables review| AA Gill restaurant reviews | Times Online Food & Drink
Top tables review AA Gill restaurant reviews Times Online Food & Drink: "THE BEST
- elBulli
- River Café
- The Square
THE WORST
- Ambassade de l'Ile
- Chicago Rib Shack
- Cha Cha Moon
- Waterhouse
- Alain Ducasse at the Dorchester
- Bel Canto"
- elBulli
- River Café
- The Square
THE WORST
- Ambassade de l'Ile
- Chicago Rib Shack
- Cha Cha Moon
- Waterhouse
- Alain Ducasse at the Dorchester
- Bel Canto"
Ba shan review | Giles Coren restaurant reviews | Times Online Food & Drink
Ba shan review Giles Coren restaurant reviews Times Online Food & Drink: "The most new and unusual for me were the Shaanxi flatbread sandwiches (jia mo): little flattish buns, quite sweet, filled with stewed pork or cumin-spiced beef, and presented wrapped in paper parcels, like tiny hamburgers"
Thursday, 14 May 2009
Yum Cha (dim sum) - London, England (8.5/10) | Reviews | World Foodie Guide
Yum Cha (dim sum) - London, England (8.5/10) Reviews World Foodie Guide: "We ordered the following: (each item cost £2.40 apart from the cheung fun, which was £3.00)
prawn cheung fun - another classic to test the quality of a restaurant’s dim sum. Three rolls (thin and translucent, just the way I like it) arrived filled with large, crunchy prawns.
har gau - ordering classic prawn dumplings can be a good test of the quality of dim sum in any restaurant. These were a little on the small side, but the skins were thin, translucent and non-sticky. Delicious
beef tripe - Chris had this all to himself, as I don’t like tripe. He approved (I’m assuming, as he left the dish empty!)"
prawn cheung fun - another classic to test the quality of a restaurant’s dim sum. Three rolls (thin and translucent, just the way I like it) arrived filled with large, crunchy prawns.
har gau - ordering classic prawn dumplings can be a good test of the quality of dim sum in any restaurant. These were a little on the small side, but the skins were thin, translucent and non-sticky. Delicious
beef tripe - Chris had this all to himself, as I don’t like tripe. He approved (I’m assuming, as he left the dish empty!)"
Tuesday, 5 May 2009
Jay Rayner reviews Bocca di Lupo | Life and style | The Observer
Jay Rayner reviews Bocca di Lupo Life and style The Observer: "Bocca di Lupo
12 Archer Street,
London W1
020 7734 2223
Meal for two, including wine and service, £80-£120
The menu at Bocca di Lupo - literally 'the mouth of the wolf' - reads like a wine list. Every dish comes with its own appellation. Looking for something from Umbria tonight? Why not try the shaved radish with celeriac and pecorino? Feeling a little Tuscan? There's the roast poussin with the panzanella salad. Or why not just go wild and delve into the less-explored cuisine of Piemonte with the bone marrow, Barolo and radicchio risotto?"
12 Archer Street,
London W1
020 7734 2223
Meal for two, including wine and service, £80-£120
The menu at Bocca di Lupo - literally 'the mouth of the wolf' - reads like a wine list. Every dish comes with its own appellation. Looking for something from Umbria tonight? Why not try the shaved radish with celeriac and pecorino? Feeling a little Tuscan? There's the roast poussin with the panzanella salad. Or why not just go wild and delve into the less-explored cuisine of Piemonte with the bone marrow, Barolo and radicchio risotto?"
Saturday, 2 May 2009
Mirch Masala, Whitechapel
Cheese and Biscuits: Mirch Masala, Whitechapel: "So, and here comes something I never thought I'd say, Mirch Masala may have done enough to replace Tayyabs as my curry house of choice in the East End. It's not just because of the food, either - although Mirch will certainly give them a run for their money. The problem is, thanks to people like me going on about how good Tayyabs is, it's more or less impossible to get in these days unless you turn up at 5:30pm or are willing to wait for two hours. And once you're in, securing a spot with enough room to use your elbows and not have people knocking you on the back of the head on the way to the toilets is yet another challenge. Mirch Masala serves tasty, cheap food (our feast for two came to £19 in total) in infinitely more relaxed (if rather canteen-y) surroundings and is a big enough restaurant that you don't have to sprint there after work to get a table. It has everything going for it. Let's just see how long it takes for the rest of the city to catch on... can you keep a secret?"
Hawksmoor Steak Tasting - London, England | World Foodie Guide
Hawksmoor Steak Tasting - London, England World Foodie Guide: "« Sorabol (Korean) - New Malden, England (6/10)Koba (Korean) revisited - London, England (8.5/10) »Hawksmoor Steak Tasting - London, England
Apr 26th, 2009 by admin
I’m partial to a thick, juicy steak. Having spent my childhood years in Germany, I grew up on steak and even had it for breakfast most Sundays when my parents took me to the nearby American Club. However, living with a vegetarian who’s also in charge of the kitchen makes life as a carnivore a little tricky. I’ve only recently started dabbling in a little meat cooking at home, with separate frying pan, saucepan, chopping board and knife, but I mostly only get meat on the plate when I eat out.
Fellow food bloggers love London steakhouse Hawksmoor. So when a few of us were invited to a steak tasting session of some ‘guest breeds’ at the restaurant, I was delirious with anticipation. Hawksmoor’s steak is supplied by award-winning butcher The Ginger Pig and comes from Longhorn cattle, hung for 35 days and simply cooked on a real charcoal grill"
Apr 26th, 2009 by admin
I’m partial to a thick, juicy steak. Having spent my childhood years in Germany, I grew up on steak and even had it for breakfast most Sundays when my parents took me to the nearby American Club. However, living with a vegetarian who’s also in charge of the kitchen makes life as a carnivore a little tricky. I’ve only recently started dabbling in a little meat cooking at home, with separate frying pan, saucepan, chopping board and knife, but I mostly only get meat on the plate when I eat out.
Fellow food bloggers love London steakhouse Hawksmoor. So when a few of us were invited to a steak tasting session of some ‘guest breeds’ at the restaurant, I was delirious with anticipation. Hawksmoor’s steak is supplied by award-winning butcher The Ginger Pig and comes from Longhorn cattle, hung for 35 days and simply cooked on a real charcoal grill"
Buen Ayre - Argentine Grill - Hackney/London
Buen Ayre - Argentine Grill - Hackney/London: "PLATOS PRINCIPALES
(Main Courses)
Bife de chorizo con guarnición £20.00
14oz grilled prime Argentine Sirloin steak with garnish
Bife de lomo con guarnición £22.50
10oz grilled Argentine Fillet steak with garnish
Bife ancho con guarnición £17.00
11oz grilled Argentine Rib-eye steak with garnish
Bife de cuadril con morrones y guarnición £16.00
10oz grilled Argentine Rump steak with peppers and garnish
Churrasco con morrones y guarnición £11.50
8oz grilled Argentine Sirloin steak with peppers and garnish
Vacío con guarnición £10.50
Grilled flank steak with garnish (ask about availability)
Chorizos criollos con guarnición £8.00
Two Argentine-style pork and beef sausages with peppers and garnish
Mollejas con guarnición £16
Sweerbread with peppers and garnish"
(Main Courses)
Bife de chorizo con guarnición £20.00
14oz grilled prime Argentine Sirloin steak with garnish
Bife de lomo con guarnición £22.50
10oz grilled Argentine Fillet steak with garnish
Bife ancho con guarnición £17.00
11oz grilled Argentine Rib-eye steak with garnish
Bife de cuadril con morrones y guarnición £16.00
10oz grilled Argentine Rump steak with peppers and garnish
Churrasco con morrones y guarnición £11.50
8oz grilled Argentine Sirloin steak with peppers and garnish
Vacío con guarnición £10.50
Grilled flank steak with garnish (ask about availability)
Chorizos criollos con guarnición £8.00
Two Argentine-style pork and beef sausages with peppers and garnish
Mollejas con guarnición £16
Sweerbread with peppers and garnish"
Roast Restaurant London, Deliciously British
Roast Restaurant London, Deliciously British: "British cooking
We will research both ancient and modern dishes as well as cooking techniques.
Using British ingredients wherever we can, placing emphasis on the sourcing and provenance of products, we intend to explore dishes and recipes that also highlight seasonality.
From succulent spit roasts and deeply flavoured puddings cooked over days, through to organically grown salad leaves that have real taste, British cooking can rightly take its place on the international stage."
We will research both ancient and modern dishes as well as cooking techniques.
Using British ingredients wherever we can, placing emphasis on the sourcing and provenance of products, we intend to explore dishes and recipes that also highlight seasonality.
From succulent spit roasts and deeply flavoured puddings cooked over days, through to organically grown salad leaves that have real taste, British cooking can rightly take its place on the international stage."
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