The bosses at ITV are thinking of moving that famous soap opera from Manchester to Bradford. It’s going to be renamed Coriander Street.
Author: Daniel Ford
Daniel Ford is a media entrepreneur, writer, editor and publisher who specialises in launches and re-launches. He is the Publishing Director of media company Chase My Snail. He was previously Editor-in-Chief of GQ (South Africa), Editor-in-Chief of Sunday Life magazine (Independent News & Media) and CEO of the African design magazine Ogojii. He has consulted on digital media, magazines and books in England, India, the USA and South Africa, including creating a glossy print edition of the SABC's TV show Top Billing and branding for the Laureus World Sports Awards. He has written a number of books on fitness, sport and travel, which have been published all over the world, from China to Africa and from Russia to Australia. He loves carefully crafted words, digital and print publications produced with passion. And curry.
Curry tip 12
For that little bit extra when cooking sweet and sour dishes such as Dhansak and Pathia, use jaggery instead of sugar for your sweetener. If you run out of jaggery then brown sugar is better than white sugar.
Melanie’s Taj Maholla Chicken in Butter Sauce & Bollywood Basmati Rice — The Recipe Hunter
Guy’s Big Bite had a one-on-one with a chef at an Indian restaurant and featured this recipe on his show.
via Melanie’s Taj Maholla Chicken in Butter Sauce & Bollywood Basmati Rice — The Recipe Hunter
Crispy Coriander Pakora — savvysouthindian.com
These tasty fritters made with coriander leaves (cilantro) are incredibly crispy and flavorful. These golden bite size savory snack is a wonderful rainy day comfort food. It is an awesome thing to snack on with your tea or can be a wonderful starter at your cocktail party. Coriander is a quintessential ingredient in Indian cuisine. […]
Curry joke 11
My friend had a nasty cold last week but he ate a spicy curry and he was Raita as rain afterwards.
Curry tip 11
Venturing into the world of using fresh fish for your curries? Fresh fish should have shiny eyes and body and slippery wet skin.
Curry joke 10
The chef in our local Indian is always dancing when he cooks. But the food is delicious so nobody can Saag-ue with his approach.
Curry tip 10
Onions form the base of almost all curries so you’ll be chopping a lot of them. Follow these steps for frustration-free chopping.
1. Cut onion in half through the stem before peeling.
2. Cut off stems and peel.
3. Slice the onion long ways but do not cut it all the way through to ensure it is still held together. You can help with this by pinching it together with your thumb and forefinger. The end result, if you were to pick up the onion, would be a fan shape
4. Twist the onion around and slice in the other direction, this time cutting all the way through.
Hey presto, nice small chunks of onion.
Curry joke 9
My friend always orders too much when he goes for an Indian. The other day he ordered a Chicken Saag, a Lamb Bhuna, two side dishes, a naan and pilau rice. I told him it was was an Aloo-dicrous thing to do.
Curry tip 9
Put a piece of asafoetida in the same container as your chilli powder to keep it fresh for longer.
The Royal Curry Club 