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 sausages

On By Daniel FordIn Curry News2 Comments

What’s the greatest of all ‘British’ foods? We’ve heard so often over the years about Chicken Tikka Masala being our national dish that it’s become ingrained in our consciousness.

But no I say! We need to question it. After all, I hardly need persuading about the merits of curry now, do I? But what about sausages? Man can live on curry alone (I’ve tried it and it works) but it would be a dull life without a post-hangover sausage sandwich with HP, and mum’s bangers and mash.

But wait, what if we combined the two to create… drum roll please… curry sausages? Which is why over the last two months Greenwich Curry Club has been working with gourmet sausage-maker Martin Heap at his Heap’s Sausages shop in Nevada Street, Greenwich.

The result is three new sausages: dark and fiery Beef and Pork Madras, creamy smooth Lamb Korma and spicy Goan Pork, Chilli and Ginger. The recipes have been created with spices that are at the heart of these curries such as turmeric, cummin, pepper, garam masala and coriander as well as using fresh onions, ginger, garlic, chillies and coriander.

Welcome to the best of both worlds.

Spice beyond the 472 bus

On By Daniel FordIn 1. Reviews (London)1 Comment

Curry Asia, Woolwich, SE18
(Review by @TOWI Woolwich) 

Curry Asia in Woolwich is a modest off-Broadway place that doesn’t give much away to passersby. It hides behind ’80s-style vertical blinds that are always at least half-closed, shielding the diner from the shivering gaze of the crowd waiting for the 472 bus.

Inside, however, it’s warm, friendly, and aromatic. An Indian television channel hums quietly away in the corner and the Curry Asia delivery lads scuttle to and fro with takeaway orders. The lighting is mellow — the sort of illumination a lady appreciates after sunset. Comfortably padded timber chairs signal that this is a place for settling in with a few mates, and being on first-name terms with the waiter well before the end of the evening.

You will be asked if you want poppadoms. Say yes, but be warned—these are almost a meal in themselves. They come with four generous accompaniments, which, if you’re only human and as greedy as me, you’ll hoover up with reckless abandon while you watch the tide go down on your first bottle of 2008 Jacob’s Creek Shiraz Cabernet.

The menu offers more than enough choice for some serious dish-envy and fear-of-missing-out angst. To kick off, my partner and I settled on Onion Bhajees (£2.75) and Tandoori King Prawns (£4.95). The latter tantalised our taste buds like a troupe of well-rehearsed showgirls. Think plump and juicy morsels of prawn coated lavishly in a fragrant and smoky tandoori paste, carrying just a hint of citrus tang and served with a crisp, palate-cooling salad. The bhajees were light and crunchy on the outside, enveloping a ball of moist and fragrant oniony goodness. If you were a larger party you could add some tikka (salmon, duck, chicken, or lamb, £2.95 to £4.50) or garlic mushrooms, and really share the love.

For mains, Curry Asia offers a good range of curries with the usual choices of protein. Our King Prawn Dupiaza (£9.95) was well-rounded, aromatic, and mildly spiced, packed with fat king prawns and thick slices of onion and fresh green pepper. The Chicken Jalfrezi (£6.50) boasted more attitude in the heat department, while pulling up short of inducing a full sweat. We spooned raita over the soft pillows of chicken and let the spices mingle with the cooling yogurt. We talked so much we let both dishes go cold, and they were still good.

Little touches complete the experience in this 1962 established restaurant. There’s the Singapore Airlines moment at the end of the meal when the plastic-wrapped freshly-nuked face flannels comes out: perfect for wiping away any post-vindaloo perspiration or, indeed, actual vindaloo. If you become even a semi-regular, the owner will likely offer you a nightcap on the house, and will see you to the door and shake your hand when you leave. It’s that kind of place.

Dinner for two with a bottle of wine was £43.40.

Curry Asia, 40 Thomas Street, Woolwich Arsenal, SE18 6HT. Tel: 020 8855 2941/0144. E-mail: info@curry-asia.com. Open: Sun–Thurs noon-2.30pm, 5.30pm–11.30pm (midnight Fri–Sat).

Curry of Asia snapshot

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Prawn or Fish Curry (quick and easy)

On By Daniel FordIn RecipesLeave a comment

Prawn or Fish Curry (quick and easy)

Prawns are delicious in curry, giving a firm bite and a gorgeous taste. Raw prawns need between eight and 15 minutes to cook depending on size. Cooked prawn merely need to be heated through and will take just a few minutes.

Ingredients (serves four)
• 675g peeled prawns or fish cut into chunks
• 485g Madhuban sauce*
• 2 tbls finely chopped coriander (optional)
• A few toasted almond flakes to garnish (optional)
• A few curls of fresh coconut to garnish (optional)
• A few coriander leaves to garnish (optional)

Method (cooking time five to eight minutes)
1. Thoroughly mix the prawns with the sauce in a large wok, karahi or saucepan.

2. Put the pan on a stove ring at medium and stir occasionally until the contents are simmering.

3. Stir in the coriander and add a little water if the sauce needs loosening. Cook through for a couple more minutes.

4. Serve with rice and chutneys.

Courtesy of Madhuban Curry Sauces. 

Dhal Makhani (Buttery lentils)

On By Daniel FordIn RecipesLeave a comment

Dhal Makhani (Buttery lentils)

Ingredients (serves four)
• 150g whole urad dhal (black lentils)
• 50g rajma (red kidney beans)
• 50g chana dhal
• 10g ginger, peeled
• 2-3 garlic cloves
• 1 tspn chilli powder
• Salt to taste
• 50g ghee (butter)
• 1 tspn cumin
• 0.5 tspn fenugreek seed
• 100g tomato puree
• 100g ghee (butter)
• 30g cream
• 0.5 tpsn garam masala

Method

1. Soak all the lentils (urad, rajma and chana dhal) in water for six hours or preferably overnight.

2. Boil the soaked lentils with ginger, garlic, chilli and salt, and simmer on low heat for three to four hours until lentils are well cooked. Drain off excess water and mesh the lentils lightly.

3.  To make tadka, heat the ghee (butter) in a pan until hot and add the cumin seeds and fenugreek seeds and stir until they crackle. Add garlic and fry until beginning to colour. Add garam masala, tomato puree and stir for a minute. Add to the cooked dal, mixing well. Bring the dhal to the boil again adding the chilli powder, ghee (butter) and cream.

• Recipe courtesy of Gurkha’s Inn, Greenwich (Greenwich Curry Club Restaurant of the Year 2011).

Elvis likes King Prawn

On By Daniel FordIn Curry NewsLeave a comment

Fancy a bit of Heartbreak Hotel with your curry? Mehak in Greenwich’s Trafalgar Road (Tel: 020 8858 0227) is hosting an Elvis night on Thursday 2 February. It’s £15.95 for a starter, main, rice or nan. You should, of course, order the ‘King’ Prawn, but it’ll cost you an extra £2.50 (as will Tandoori Mixed Grill).

A good curry (like this) is so hard to find

On By Daniel FordIn 1. Reviews (London)Leave a comment

Khan’s, Blackheath
(Review by @Benb111) 

There was no Audi Quattro being fired up outside Khan’s and DCI Gene Hunt was certainly not tucking into a ruby when we visited this Blackheath old-timer.

But an outing to this local favourite is like going back to the ’80s with the Ashes to Ashes crew. The restaurant, on Montpelier Vale, opened in 1985 and proudly declares itself to be “the first and the best Indian and Nepalese cuisine in the heart of Blackheath for over 25 years.”

Quirkily, the restaurant is currently celebrating its silver jubilee this year – all the decorations and balloons are up – because it didn’t get round to it in 2010.

When we walked in on a heaving Friday service it was like stepping back in time. I’m pretty certain its first customers through the doors 27 years ago would have seen a similar scene to us: burgundy-coloured velvety wall paper, terracotta-coloured floor tiles, photographs of Nepal, gilt-framed mirrors, and eight old-fashioned chandelier-like ‘thingys’, each with three bulbs and little shades (you know the kind: your nan used to have a dusty one in the hall).

Now, there’s nothing wrong with a little bit of retro (or a lot in this case) if the food is good, and at Khan’s, it’s great! I always reckon you can go a long way to identifying a good Indian by the texture of its chicken. Here it was beautifully succulent and moist, not dry and stringy like at lesser places.

Despite the restaurant being packed – Khan’s also had a staff party for 17 in from a local sixth-form college (A- for behaviour), the welcome was warm and sincere.

Top marks then for suited manager and co-owner, Krish, who was charming and pleasant throughout. I don’t usually ask for recommendations (I’m a boring vindaloo man) but I did ask Krish, who steered me to a £8.95 Gurkhali Chicken, one of 14 Chef’s Specials, and billed as “boneless chicken with Nepalese herbs, cooked with yoghurt and green chilli.” It was delicious, with just the right kick.

My wife (She Who Must Be Obeyed), and son, 15, also accompanied me. My daughter, 14, was at a sleepover with her latest BFF (Best Friend Forever).

The Boy, a Chicken Tikka Masala aficionado, grunted that Khan’s effort (£7.95) was up there with the best, in equal first place with Charlton’s Viceroy.

SWMBO went for the Chicken Tikka Pasanda (£7.95), and loved it, probably because of the large splash of red wine in it.

I also had a moreish Bhindi (£3.95), which tasted so fresh I wouldn’t have been surprised if the chef had told me he’d grown the okra in a greenhouse behind the restaurant. We all shared a yummy peshwari nan (£2.95).

Not so successful were the popadoms (75p each), flat Onion Bhaji (£3.45) and two portions of pricey coconut rice (£7.90). I’ve had more fragrant and tastier rice elsewhere.

Because of the large party of teachers and the place being rammed we had to wait for about an hour for the food, but Krish was so friendly we hardly noticed. He was happy to chat, proudly telling us his chefs had worked there for decades.

If you read my previous review of Welling’s Shampan 3 on this site, you will know I love a peek at the loos, as they often tell a lot about a restaurant. Here, you couldn’t swing a cat in the male lav – a kitten maybe – and the decor was dated like the front of house, but so what? It was clean, with a powerful air hand dryer above a tiny sink.

But it’s the food that really matters. Regrettably, too many Indian restaurants today think they can get away with poor food and service if they blind customers with silly oversized plates, sexy lighting and faux leather seats.

At Khan’s, thankfully, it’s all about the food and the service.

And guess what? The first song on the car radio as we drove home across the heath was A Good Heart by Feargal Sharkey… 1985 & All That indeed!

The bill for three (inc. non-alcoholic drinks and 10 per cent service) came to £61.71.

Khan’s Restaurant, 28 Montpelier Vale, Blackheath, London SE3 0TA. Tel: 0208 852 7091. Open: daily noon-2.30pm, and 5.30pm-11.30pm.

Khan’s snapshot

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Khans Indian Nepalese on Urbanspoon

Where has the gents gone?

On By Daniel FordIn 2. Reviews (Other UK)Leave a comment

The Spice Lounge, Norwich
(Review by Norwich Curry Club @NorwichCurry) 

The January gathering of the Norwich Curry Club took us to our usual venue of choice in Norwich, The Spice Lounge.

This restaurant was ground-breaking when it opened in Norwich and was a real break away from the traditional Indian restaurants in the city. Upon opening, it had a waterfall feature in its reception, Bollywood films playing on large screens and a funky decor, a far cry from its local rivals. Since then, other restaurants in the city have opened with a view to take its crown. However, its location and very good local reputation has meant that it still remains one of the best Indian restaurants around.

Upon entering this time, we found to our amusement, that there had been a minor refit since our last visit in November, with the biggest change for us, with bladders swollen by four pints of lager, was the relocation of the toilets. Normally, this is a trivial matter, but when nature calls as it so often does as soon as you enter any Indian restaurant, the relocation of the facilities is disturbing. The toilets in fact have not only moved location, they have moved floors, with their relocation being made to the ground floor, which used to be a ‘Mr Ben’ like area where your coats were stored then swiftly returned at the end of the meal before you ventured out into the Norwich streets. Not only have the toilets moved, but they are now even more confusing, with single cubicles for both men and women. So much so, that it became a challenge, with our most inebriated member taking 15 minutes to return from his toilet trip, despite it being a ‘standing up job’ only.

Despite ‘toilet-gate’, the rest of the restaurant has undergone a nice sprucing up, and instead of being placed in our usual ‘noisy corner’ reserved almost exclusively for all male groups, we were placed in the middle of the restaurant on a circular table. This was a welcome move as it gave us a full panoramic view of all facilities, always a winner.

Starters are a non-event for our curry club meetings, and although I do enjoy a Prawn Puree (£3.10) now and then, this is very infrequent. So, it was two poppadoms each (55p each), and then the usual pickle roulette arrived. As per usual, both were excellent, with the poppadoms being crunchy and crisp and the onion salad in particular being very palatable.

The menu has slightly changed, so for three of us, who usually plump for Chicken Jalfrezi (£6.35), decided to try the Naga Chicken with our boiled rice (£1.90). Re-assured by the excellent waiter who recognises us from our many visit that it was “between Madras and Jalfrezi strength”, it was swiftly ordered. It did not disappoint and its deep intense slightly peppery flavour went very well with the Keema Naan (£1.95). Bindi Bhaji (£2.35) was our solitary side order and this was also up to the usual standard.

Two pints later, the conversation had turned to first jobs and career history pre-curry club, which brought out some unusual revelations and amusing stories. It’s safe to say now that anybody wanting their drive tarmacked will now know where to come…

I am not quite sure where our coats are stored now, but they were returned at the end of the night, and for £17 each it was another good trip to The Spice Lounge

The Spice Lounge, 8-10 Wensum Street, Norwich, NR3 1HR Tel: 0163 766602. Open: daily noon-2pm, 6pm-midnight.

The Spice Lounge snapshot

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Curry tip of the week 12

On By Daniel FordIn Curry NewsLeave a comment

Put a piece of asafoetida in the same container as your chilli powder to keep it fresh for longer.

Courtesy of Sweet ‘n’ Spicy phone app.

‘Bunk up’ curry

On By Daniel FordIn 2. Reviews (Other UK)1 Comment

Bangalore Express, London, SE1

If you like a bit of exercise before and after your curry then it’s time to board the Bangalore Express. The trendy Waterloo restaurant is a stylish mix of smaller tables and highly polished long tables that encourage communal eating a la Wagamama. But the central design feature is the upstairs booths that are accessed via a bunk-bed style ladder, a quirky and fun part of the restaurant (although we were told they couldn’t be used as it was late, which seems a bit odd when it’s clearly used as one of the attractions of the place).

Dinner upstairs tonight darling?

The menu itself (printed in that casual throwaway sheet ‘we’re just soooo cool’ style) maintains the fun with some great world dishes on offer such as South Africa’s Bunny Chow (£10.50), Sri Lankan spicy mixed seafood with kottu roti bread (£10.50) and Burmese Chicken khauk-swe with thick egg noodles (£9.50) as well as old favourites like Chicken Tikka (£5.95) and Prawn Biryani (£11.50). Add 12.5% plate tax (sorry service charge) to all prices.

But central to the menu is the mix-and-match grid of ‘Big plates of curry and rice’ (£11.50, add £1.50 for prawns). Step one, choose from duck, lamb, chicken, prawns, fish, mixed seafood or vegetables, then your cooking style (from mild korma to fiery hot jungle curry), add a vegetable side (Bombay potato salad maybe?) and complete with your favourite rice (plain, pilau, mushroom and so on).

Sadly it seems to be a case of concept over curry because my choice of Kerala red rice, duck and medium tikka masala lacked cohesion. It’s clear, due to the concept, the meat was not cooked in the sauce, which is the very essence of what a curry is. Don’t get me wrong, the quality of the individual ingredients is great, but  it just feels like the chefs are dishing out your options from pots out back. I suppose it is a mix-and-match menu after all.

But, hey, there’s always the bunk style seats.

Bangalore Express, 103-105 Waterloo Road, London, SE1 8UB. Tel: 020 7021 0886. e-mail: info@bangaloreexpress.co.uk. Open: daily 11.30am-midnight.

Bangalore Express snapshot

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Bangalore Express on Urbanspoon