Khaana Peena Gaana Naachna

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2011

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Photo Courtesy: City Pavillion - Ramford

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Eat, Pray, Love...

am a touch apprehensive as I write my first Foreword to a special issue. To fill the space left by CB Patel, our Publisher/Editor is a challenge, which I am not sure I am equipped to fill. But I shall do my best.

This is the third Khana Peena Gaana Naachna issue. It aims to present a comprehensive survey of the choices on what to eat, where to go, the range of festive menus, varieties of Indian spices, and the sorts of entertainment and events that are available to make yours an enjoyable evening. Tips from experts and chefs should help.

Times are hard. Even so it is vital we achieve a "work–life balance", hoping that at the end of the day the country will have turned the corner. That certainly will be a moment to savour.

It is important that we relax and chill out and bouts of hard work and the inevitable stress as much as we work. We have tried to put you in this encouraging frame of mind with articles suggesting ways to relax. Furthermore, Diwali looms ever nearer. The Festival of Lights is a time for reflection, of prayer and celebration with family and friends. It is a commitment to a future of hope and the good things that life may have in store for us.

This magazine can certainly act as a guide to help you choose your nearest best joint for a family celebration. Or if you are a young reader and wish to know where to go in this autumn to spend your weekends more constructively, you can certainly use this magazine as a reference or source of information.

Having said all this, I must remind you, whatever you eat, wherever you go, it is our duty to ensure that we eat healthy and stay fit. So while you have your calciums, proteins, carbs, vitamins and minerals- do ensure that you also exercise and sleep adequately.

So, I hope you will find this magazine enjoyable and useful. My heartfelt thanks to all of those people who have supported this magazine in one way or the other, including our freelancers and the team in the UK and Ahmedabad. Happy reading to all of you. May all your endeavours bear the choicest fruit.

I

Rupanjana Dutta Associate Editor Asian Voice

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Some People Eat to Live, I For One, Live To Eat. ■ Sayona Nakarja Age 16

espite the recent effect of the recession or the increasing rush in our already busy lives, eating out has become a routine rather than a novelty.

With more and more restaurants and places to eat opening, it is important to make sure you choose the right place to go for the occasion suitable for you and your family.

I, for one, love eating but I understand that finding the balance between tasty food, good location and a pleasing atmosphere is not always easy, not without forgetting all this being within a reasonable budget. I would recommend Pure vegetarian, Chennai Dosa in Wembley which serves authentic South Indian and Sri Lankan dishes. Chinese food being a favourite of my own, Loving Hut in Edgware offers 100% flavoursome, nutritious veggie Chinese dishes. Other local places include Swad Restaurant in Croydon, Rani Restaurant in Finchley or if you are looking for a more fun evening, Edgware's, Sky Lounge is a modern restaurant and bar.

Euro Premier Hotel in South Harrow could be a base for all of these restaurants mentioned and is an ideal option if you have attended an event held by Premier House Banquet in Harrow Wealdstone.

However, relaxing dinners are not always practical and sometimes a brief coffee and chat before collecting the kids from school or in between the weekly food shop is more convenient. An ideal place to do just this, is Only Eggless, in Harrow, which is proud to be the first cake shop in London that has been approved by the vegetarian society. The variety of cakes baked fresh with different flavours and fillings can also be ordered for special occasions. My mum herself struggles to find eggless cake caterers when organising birthdays for friends and family.

Caterers that can provide good service at a considerable price with lots of variety and of course yummy cakes can be difficult, some would say impossible to find. However, I do believe that you can truly have your cake and eat it !!

Kool cakes in Kingsbury provides egg and eggless cakes for ordering. Other caterers include Kirit catering, Ishan Bakers, Shay Naiy, Chandni and The Pantry.

Having some of the stereotypical teen attributes, sweets and treats are a necessity in my everyday life.

Meltz in Wembley offers a wide range of Indian sweets for ordering and Everest Ice guarantees the best chocolates in town. Tamu Tamu is a notable sweet-mart catering in Edgware sure to tickle your taste-buds.

Although, if desserts are not your thing, what way better to finish off an evening than with a paan from

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Sayona Nakarja

Jalaram Pan Parlour.

Although eating out can be pleasurable and convenient, for those nights when you are in dire need of a home cooked meal, Blue Mountain Cash and Carry can provide the essential nourishing fruit and veg ingredients. Please find recipes at the back of Khanna Peena Gaana Naachna which may be of help or inspire those ideas locked up in you!

After all these fabulous night outs, please do not forget to rest because relaxation and having a rested body is apart of being a healthy person. Whether its treating yourself to a spa day or just having a long Sunday lie in, know that your body needs to, as we teens say, “chill” !

Guruji Ayurvea is recommended for herbal and ayurvedic treatments to strengthen the soul and leave you regenerated.

Vegetarians should no longer have to face dilemmas in choosing a restaurant for that special occasion, be it that birthday, or anniversary, an engagement or wedding celebration or even an passing exam celebration! I hope this article helps people who are vegetarians or even those who aren't to venture out and try different nutritious restaurants, as there are a lot of different cuisine's to suit every palate! Most importantly enjoy yourselves, make the most of the food and entertainment available to you, laugh and joke and have fun with your friends and famiy.

But remember a healthy body, is a healthy mind, so dont forget to take a moment out to catch up on your sleep. So come on everybody, we all deserve a treat so let's all enjoy our Khanna, Peena, Gaana, Naachna !

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Food, Festival and Formation of a Personality ■ Anjana Kapuria ur magazine’s name is synonymous with the joy of life. Asian culture with its reverberant practices for various casts, regions and religious beliefs maintain the enormous variety of flavours of all embraced under one title- “Asian Cuisines”. There's always a valid reason for any recipes that starts from 'ann praashan' (rice eating ceremony), the very first bite of solid food to 'antyeshti' (funeral) the food served during death rituals.

Food plays very important roles in life. To satisfy the taste buds we have festivals whole round the year which also to compliment a routine of life. One must agree that there's a seasonal pattern of eatings are very normal across the globe although hybrid and frozen food also exist in the same world. There are many factors operate randomly from social, economical, physiological, psychological to frame a set of eating habits for a person.

Prominently cultural factors rule in general. Therefore from our religious texts to glossy food magazines put significant emphasis upon intakes and patterns of diets espe-

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cially during festivals. The variety of food items also depends on the availability of such ingredients as well.

During monsoon in India and heavy rains when more moist in the air supports more infections borne from water thats why there may not be much festivals during month of July to Rakshabandhan when Shrawan ends and call off the ban over fried and heavy food items.The most popular dish of Rakshabandhan is hot Onion and Potato Bhajji when sisters tie a knot of pride and trust on their brother's hands. Some Pickles, Chutney and Chilli Pakoda can add on the warmth of relationship

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Madras along with the appetizing Bhajjis. From Rakshabandhan the series of festivals starts which usually come during muslims holy month Ramadan. During Ramadan, Rozedars keep very strict practice of remaining even without water during daylight treats the final day as Eid celebration with very exclusive Phirni or Sheer- khurma.

One of the popular festivals is Ganesh Chaturthi and that reminds of Modak what is favorite to Lord Ganesha himself. His followers offer him every day till Anant Chaturdashi when Lord Ganesha departs with a promise to come again next year. Following is the a next series of nine days worshiping of Goddess Durga as Navratri observed all over India but a prime festival of eastern india where bengal offers Khichuri and Laabra as prasad to make the deity blissful and seek blessings. Navratra ends with the emersion of Goddess Durga's idols and the next day is celebrated as Dusshehara, Mysor Pak is a very popular sweet reminds about the victory of good over evil.

There comes the king of all festivals , Diwali, worshipping Goddess Lakshmi to secure one's future bright and propitious. Diwali can be celebrated with a number of sweets and recipes besides a custom of offering is Batasha and puffed rice. As Diwali is a festival which continues for a long time therefore such sweets are preferred which last longer without any hassles like Shakarpara, Besan ki Barfi etc.

After Diwali the next day is celebrated as Annakut or Govardhan Puja which has its exclusive Mixed Vegetable to offer as many items to make “56 Bhog” for lord Krishna as thanksgiving after Govardhan refuge.

Harlesden's Well KnOWn

BlUe MOUnTaIn PeaK FrUIT and VeGeTaBles nOW In KenTOn.

જાણીતી બ્રાડડની ઈન્ડડયન ગ્રોસરી સ્પાઈસીસ, પપકલ્સ, ફ્રેશ ફ્રુટ્સ, ફ્રોઝન ફૂડ્સ અને તમામ ખાધા ખોરાકીની ચીજ વસ્તુઓ અમારે ત્યાંથી મળશે.

• શ્રેષ્ઠ ક્વોલિટી અને વ્યાજબી ભાવ માટે એક માત્ર નામ બ્લ્યુ માઉડટેઇન પીક • ઈન્ડિયન ગ્રોસરી માટે ઘરઘરમાં જાણીતું નામ- બ્લ્યુ માઉડટેઇન પીક • રસોિાની મહારાણીનું લિય નામ - બ્લ્યુ માઉડટેઇન પીક • બ્લ્યુ માઉડટેઇન પીકમાં શોલપંગ કરી મોટી બચત કરો.

27-28 KENTON PARK PARADE, KENTON, HARROW, HA3 8DN.

Tel: 0208 907 9371; Fax: 0208 907 9766;

www.bluemountainpeak.co.uk OPen 7 daYs a WeeK.

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Gurunanak Jayanti is a very important festival of sikh community, besides having a langar the significant of Kadhah prasad is irreplaceable.

Christmas is a festival cannot be celebrated without cakes, Banana Cake with least butter and samolina is a Goan recipe which suits to all vegetarians. During winters when makar sankranti observed then its more healthy to have Til and Gur Laddu as they give high energy to keep one warm and healthy. Lohri is the festival which is observed on the same period of time and Chief eating item is Revadi which use to make of Sesame and gur/sugar.

The festival of colours Holi is incomplete without Malpua and Karanji.

One of the festival named Baisakhi the prasad is called Chhabeel which is sweet milk with rose flavor reminds of the Jal seva during hot summers of tropical countries. Like wise Gudi Padwa also have Srikhand a dish made of yogurt and saffron with cooling tummy effect also matches perfect with culture and health.

There are many more recipes and occasions to sooth taste buds along with traditional practices.

According to rituals we are intend to have our mind, character and personality depend upon the food we eat.

It can be explained with scientific evidences as well which explains the energy and component we get from any food actually reflects through our responses in terms of energy or power or collectively can be defined as an attitude. Eat healthy, maintain variety and respect culture to have a vivacious personality.

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Treat by the Thames e often go to Central London for having authentic (yet over-priced) Indian food. But it is quite interesting to note that there are parts of the City that never gets priorities. Have you ever thought if Canary Wharf has any Indian restaurants that serve authentic food? You docklanders and city residents- may have made a trip down to Wahaca or Jamie Oliver's, but there is so much to explore beyond those building mazes.

The Thames side that side is dotted with small and medium restaurants that cater variety of Asian food- from Asian to Italian to Continental.

If you around the Westferry road, do not miss to pop in at Aniseed. Previously called The Rogue Trader it is a bar come Indian restaurant. The food is unique and quite rich.

Whether vegetarian or non-vegetarian, they are quite unique. If you are a non vegetarian then don't miss the chicken mushroom biriyani and the fozli or shazani chicken. Their dal which tastes perfectly home made is a real yum (http://theroguetrader.co.uk).

The other Indian restaurant that I must talk about here is called Memsaheb on Thames. Near Amsterdam Road, right next on the meandering river bank, it is a delight to visit this restaurant, overlooking the O2.

Director Moni Das is full of ideas and he ensures the food tastes as homely as ever. If you are from Kolkata or

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fancy traditional Bengali food you must venture to this restaurant. It has a unique set of menu- served on the weekends especially for Sunday lunch, which is only ￡9.99.

During summer the sea food festival attracts lot of locals, while the choice of fish is barbecued as per choice. But this does not mean the vegetarian food should be forgotten. The Moni Das with Delia Smith mains and starters are full of those authentic vegetarian Bengali food- you would love to eat (http://www.memsaheb.net). And yes that includes a yummy Jeera rice. This has also been reviewed and highly spoken of by Time Out, Delia Smith, Square Meal and Evening Standard.

Moving on to Elephant Royale which has a branch in Gants Hill, has a wonderful location too- right by the river, near St David's Square. You can have a Romantic dinner over looking the Greenwich university and the food is indeed sumptuous and extremely palatable. If you are a mocktail lover, don't forget to taste the Strawberry Daquiri.

It is a treat for those who have a sweet tooth.

કેટરીંગ વ્યવસાયમાં મુઠ્ઠી ઊંચેરા મહહલા જયાબહેન પટેલ ‘કીવતિ કે ટ રીંગ’ના નામે સાઉથ હે રોથી છે લ્ લા ત્રણ દાયકાથી શુિ શાકાહારી ભોજન પૂરું પાડનાર જયાબહેન પટેલ ટરોરો- મ્બાલે (યુગાન્ડા)થી લંડન આવી સ્થાયી થયા છે. જયાબહે ને એમના પુ ત્ર મુકેશભાઈ સાથે ‘કીવતિ કેટરીંગ’નો શુ ભારં ભ કયોિ હતો. વવવિની વક્રતાએ એમનો યુવાન દીકરો અકાળે સ્વગગે વસિાવ્યો પરંતુ હામ હાયાિ વવના, અડીખમ રહી સંજોગોનો સામનો જયાબહેને કયોિ છે. એને જોટો જડવો મુશ્કેલ છે. ખાસ કરીને િાવમિક, સામાવજક અને સાંસ્કૃવતક સં સ્થાઓમાં ઓછા બજેટે શુિ શાકાહારી ભોજન પૂરું પાડવા માટે જયાબહેનનું નામ જૂનું અને જાણીતું છે. કડવા પાટીદાર જ્ઞાવતથી આ વયોવૃિ મવહલા સૌના હૃદયમાં માનવંતુ સ્થાન િરાવે છે. શ્રી કડવા પાટીદાર સમાજના ટ્રસ્ટીશ્રી સુ રીભાઈ સવાણીના શબ્દોમાં કહીએ તો.... ‘નાની વયમાં વૈિવ્ય એમની

સાથે કેટરીંગ - વબઝનેસમાં યુવાન દીકરાનો સ્વગિવાસ તેમ છતાંય આજે ૭૬ વષિની વયે જે સેવા આપી રહ્યા છે એ અનન્ય છે. આ વબઝનેસ જે રીતે સંભાળી રહ્યા છે એ એક ચમત્કાર કહી શકાય. એમની રસોઈ સ્વાવદષ્ટ હોય છે. હું એમને ૩૦-૩૫ વષિથી જાણું છું. એમણે તે મ ના સ્વ. પુ ત્ર કીવતિભાઈના દીકરા-દીકરીને મોટા કયાિ, ભણાવ્યા અને પગભર કયાિ. કડવા પાટીદારમાં તો પ્રસંગોપાત એમની રસોઈ હોય છે પરંતુ અન્ય સંસ્થાઓમાં પણ ભોજન પૂરું પાડી નામની મેળવી છે.

રસોઈ ચાહે ૫૦ની હોય કે ૩૦૦૦ની - લગ્ન, વેવવશાળ, બથિડે, એવનવસિરી વગેરે પ્રસંગોએ તેઅો કેટરીંગ પૂરું પાડે છે. એક મવહલા તરીકે એમની વસવિ માટે આપણું માથું ઝૂકી જાય. હવે જોઈએ, આપણા સૌના જાણીતા કલાકાર જીવ શ્રી ભાનુભાઈ પંડ્ય ાનો અવભપ્રાયઃ ‘૧૯૮૦માં બેન્કર તરીકે મારો પવરચય જયાબહેન સાથે થયો. તેઓ જીવનમાં ખૂબ ઝઝૂમ્યા છે. જીવનની તડકી-છાંયડી વેઠી આગેકૂચ કરી છે. છેલ્લા પચ્ચીસેક વષિથી મહાત્મા ગાંિી ફાઉન્ડેશન યુ.કે.ને ગાંિીજયંવત અને ગાંિી વનવાિણ વદનના પ્રસંગોએ તે મ જ ભારતીય વવદ્યાભવનના ગુજરાતી નાટકના કાયિક્રમોમાં વીસેક વષિથી ભોજન પૂરું પાડી રહ્યા છે.

તેમના ખૂબ જ વાજબી ભાવ અને સ્વાદ હંમેશા જળવાઈ રહ્યા છે. એમની રસોઈ ક્યારેય ખૂટી નથી. ૧૦૦ની રસોઈમાં ૧૨૫ સમાઈ જાય. આ ઉંમરે પણ જે રીતે વબઝનેસમાં પ્રવૃત્ત રહ્યા છે એ માટે અવભનંદન આપવા ઘટે...’ જયાબહેનને એમના પુત્ર શ્રી મુકેશભાઈનો પણ ખૂબ સાથ છે. કુટુંબમાં સંપ-એકતા જળવાઈ રહે એ માટે વડીલોનો ફાળો ખૂબ નોંિપાત્ર હોય છે. હેરો લેઝર સેન્ટરમાં કથાવાતાિ જેવા િાવમિક કાયિક્રમો હોય કે શીરડી સાંઈબાબા મંવદરના ભક્તો માટે, રઘુવંશી હોલમાં, વોટફડડ ઓલ્ડ સેન્ટર, ક્રોલી મંવદર, સ્ટીવનેજ એમ ઠેર-ઠેર એમના ભોજનની પ્રસાદીનો લાભ વવશાળ જન-સમૂહને મળી રહ્યો છે.

આ પ્રેરણાદાયી જયાબહેનને ઓડડર આપવા સંપકક કરોઃ Tel: 020 8422 9883 Mob: 07956 129 267 Unit 6, Archdale Business Centre, South Harrow Industrial Estate, Brember Road, (Off Stanley Road) Harrow, Middx, HA2 8DJ www.kirit.20m.com

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Recipes : Starters ■ By Revathi Rangaswamy

Cashew Peanut Nibbles Serves: 3-4 Preparation time: 5 minutes.

Cooking time: 10 minutes.

Great as finger food , more aptly put as “nibbles for that informal chatter”. Mildly spiced with chilli and sweetened with honey , this tastes yum.

Cashews [raw and unsalted]: 1 cup.

Peanut [with or without the skin]: 1 cup.

Runny honey: 2 tbsp.

Groundnut oil: 2 tbsp.

Chilli flakes: a large pinch.

Desicated coconut [medium]: 1-2 tbsp.

Salt and pepper: to taste.

Procedure: 1.Heat a pan on medium flame. Add the oil and honey.

2.Once it starts bubbling add the desicated coconut, chili flakes, cashew and peanuts.

3.Stir until well coated. Lower the flame and cook until the cashews and peanuts take a rich golden colour and acquire a shiny appearance.

4.Remove from flame. Add the salt and pepper according to taste 5. Cool and serve either as individual servings or one large serving for guests to share.

Note: Once cooled the entire mass may appear to be clumped. Just break it down with a fork.

Iced Melon Soup Serves: 4-5 Preparation time: 10 minutes Cooking time: 10 minutes.

Melon: 1.

Fresh orange juice: 2 cup.

Ginger powder: 1 tsp.

Cumin powder: 1 tsp.

Runny honey: 3 – 4 tbsp.

To garnish: Chaat masala Fresh mint leaves Procedure: 1.Peel, deseed and puree the melon flesh.

You should have around 4 cups of the melon puree.

2.Mix all the ingredients together and refrigerate for ½ hour.

3.Serve as individual shots garnished with chaat masala and fresh mint leaves in a bowl filled with ice cubes.

Note: Do not keep the soup more than I hour after preparing. It tastes best when served within I hr of making. Increase or decrease the amount of orange juice if you have more or less than 4 cups of melon puree. Adjust the sweetness accordingly.

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Vindaloo Chickpea Potato Korma Serves: 3-4 Preparation time: 15 minutes.

Cooking time: 30 minutes.

This scrumptious korma is flavoured with traditional south Indian sambhar powder. Poppy seeds, fennel and cardamom add another layer of flavour and chana dhal provides the thickened base for the korma in which chickpeas and potatoes sit very comfortably‌.. Perfect to have with this cumin flavoured pulao.

For the korma: Potatoes [large]: 2.

Chickpeas [400gm can]: 1 Onion large: 1.

Red chilli: 2.

Ginger garlic paste: 1 tbsp. Cumin powder: 1 tsp.

Sambhar powder [store brought]: 2 tsp.

Ripe tomatoes [medium]: 2. Salt: to taste.

To grind to a paste: Channa dhal: 2 tbsp.

Poppy seeds: 1 tbsp.

Fennel seeds: 1 tsp. Whole cardamom: 2-3 To temper: Vegetable oil: 2 tsp Cumin seeds: 1 tsp.

Curry leaves: 1 sprig Procedure: 1. Peel the potatoes. Dice them into bite size pieces and cook them for 5-6 mins in a pan of boiling water. Remove from flame and keep aside.

2. Slice the onion finely. Heat oil in a deep pan. Splutter the cumin and curry leaves.

3. Add the chopped onions and red chillies. Saute until the onions are golden brown in colour.

4. Add the ginger garlic paste. Saute until a wonderful aroma arises from the sizzling sauce.

5. Add the chopped tomatoes, cumin powder, sambhar powder and half cup of water.

6. Cook in low flame until oil floats on top of the masala.

7. Add the ground masala paste, salt and 1 cup of water. Let it simmer for 5-6 minutes. If the gravy becomes too thick add water accordingly to loosen the consistency.

8. Add the chickpeas and potatoes. Mix well and cover the pan.

9. Simmer for 10-12 minutes until everything is well blended.

Garnish with fresh coriander and serve hot with puloa or roti.

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KPGN Asian Voice & Gujarat Samachar - 2011

9

Recipes 8-9-10-11_A4 Temp 08/09/2011 11:47 Page 10

Hot

Madras

Recipes : Main Cumin Cashew Pulao Serves: 3-4 Preparation time: 15 minutes.

Basmati rice: 2 cups or around 450 gms.

Large onion: 1.

Green chillies: 3.

Curry leaves: 1 sprig.

Ginger garlic paste: 2 tsp.

Cumin seeds: 2 tsp.

Garam masala: 1 tsp.

Whole cashew: a handful.

Whole cardamom and cloves : 4.

Bay leaves: 2.

Cinnamon stick: 1 inch piece.

Coconut milk [readymade]: 2 cups.

Hot water: 2 cups.

Oil: 2 tsp.

Butter/ghee: 2 tsp.

Salt: to taste.

Garnish: Fresh coriander leaves and a pinch of cumin seeds.

Cooking time: 35 minutes.

Procedure: 1. Peel and slice the onion length wise. Slit the green chillies length wise. Wash the rice and keep aside.

2. Heat the oil and butter in a pan. Splutter all the aroma spices .

3. Add the cumin seeds and cashews and let it brown.

4. Add the sliced onion, green chillies and curry leaves.

5. Saute for 5 mins and add the ginger garlic paste.

6. Saute for 5-6 minutes. Add the salt and garam masala and mix well.

7. Add the washed rice. Stir well until all the rice is coated well with the oil and masala.

8. Add 2 cups of coconut milk and 2 cups of water. Once it comes to a boil, lower the flame, close the lid and cook until the rice is done stirring just once.

9. Garnish the fresh coriander leaves and sprinkle the cumin seeds.

Serve hot with a korma and stir fry vegetables.

Note: If skeptical of cooking rice in stove, transfer all the contents [after adding the water to the rice] into a microwave safe container big enough to hold everything and cook for 24-26 minutes on high [850] or cook in a rice cooker.

Mushroom Curry leaf Fry Serves: 2-3 Preparation time: 15 minutes.

Cooking time: 20 minutes A simple stir fry with mushrooms flavoured with curry leaves serves as a perfect side for a simple lunch with roti or rice.

This can also be trans formed into a delicious filling for a wrap. Mushroom can be replaced with any other meaty vegetable like aubergine, potatoes , cauliflower etc.

Mushrooms [button/closed cup]: 300gms Onion [medium]:1 Curry leaves [washed]: a handful.

Ginger paste: 1 tsp Cumin powder: 1 tsp.

Garam masala: ½ tsp.

Chilli powder: ½ tsp.

Salt: to taste.

Fennel seeds: 1 tsp.

Oil: 2 tsp.

To Garnish: A pinch of white sesame seeds and fresh coriander leaves.

Procedure: 1. Wash the mushrooms and drain well. If using closed cup mushrooms, chop them into quarters. Keep aside.

2. Chop onion lengthwise. Heat oil. Splutter fennel seeds.

3. Add the onions and curry leaves. Saute until the onions are golden brown in colour.

4. Add all the powders and salt. Mix well.

5. Add the mushrooms and mix well until all the mushrooms are well coated with the masala.

6. Lower the flame, cover and simmer for 10 minutes.

7. No need to add water as the mushrooms let off liquid when cooked.

8. Stir well and cook the vegetable without the lid, so that the excess water evaporates and you get a dry consistency.

Serve hot garnished with fresh coriander leaf and a sprinkle of white sesame seeds.

10

KPGN

Asian Voice & Gujarat Samachar - 2011

Recipes 8-9-10-11_A4 Temp 08/09/2011 11:47 Page 11

Hot

Vindaloo

Recipes : Dessert Fig Falooda with Honey Ginger Ice cream What is more right than a tall glass of sweet fresh fruit milkshake topped with icecream and garnished with walnuts, basil seeds and vermicelli‌.. Hhhhhmmmm, yum For the Honey Ginger Icecream: Serves: 5-6 Preparation time: 20 minutes.

Freezing time: 3 hours Plain custard : 500ml.

Double cream: 200ml.

Runny honey: 4-5 tbsp. Stem ginger piece: 1.

Vanilla essence: 1 tsp.

Procedure: 1. Whip the double cream and custard for 5-6 minutes until creamy and slightly thickened.

2. Add the honey ,chopped stem ginger and vanilla essesnce.

3. Whip again for 2-3 minutes.

4. Pour into a freezer container and freeze for 3 hrs. Remove from freezer and whip the contents to break the ice crystals. Return to contents to the freezer.

5. Repeat the process atlease twice.

For the fresh fig milkshake: Serves: 2-3 Preparation time: 5 minutes.

Whipping time: 5 minutes.

Fresh ripe fig: 2-3 Chilled whole milk: 500-600 ml Castor sugar: 2-3 tbsp.

Whip everything together and reserve the milk shake to make the falooda.

Note: The milk shake once prepared should be consumed within 10-15 minutes, other wise it develops a slight bitter taste. Dried figs can be used instead of fresh ones. Soak them for a couple of hours and whip them with milk .

Assembling the falooda: Serves : 2, Preparation time: 5 minutes.

Time to assemble: 5 minutes.

Fig milkshake: 500ml.

Honey ginger Ice cream: 2 scoops.

Cooked vermicelli: 4-5 tbsp.

Basil seeds : 3 tbsp [soaked in water for 1 hr] Rose water: 2 tsp.

Chopped walnut: 1 tbsp.

1. In a tall glass add the cooked vermicelli and a tbsp of soaked basil leaves.

2. Slowly pour in the milk shake until 3/4th of the glass is filled.

3. Add a tbsp of vermicelli.

4. Gently slide in a scoop of icecream.

5. Top with basil seeds, chopped walnuts and a few drops of rose water.

Serve immediately.

Note : The vermicelli is easily available in any Indian store. Jus cook tem according to packet instructions.

KPGN Asian Voice & Gujarat Samachar - 2011

11

GS-KPGN-A4_A4 Temp 08/09/2011 12:09 Page 29

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Cake 13-14_A4 Temp 08/09/2011 11:31 Page 13

Hot

Vindaloo

Know your cake better lthough no one argues that healthy food is the best, but when birthdays, weddings or any party is incomplete if we don't have cakes as a dessert!

London is now buzzing with cup cake trends.

Everywhere you go, you will be bedazzled by the varieties in cup cakes. Even in weddings now cup cakes are a hot choice!

While Paul, Rendezvous or Hummingbird bakery shop are popular, but you can also be the Nigella Lawson of your neighbourhood. The only tip that we will offer is stick to the exact measurement of ingredients your baking book asks you to.

Before we go to an elaboration on the kinds of cake you can bake, there are few points to be noted.

First, if you are making a layered cake, ensure that you put in all of them at one go in the oven. Preheat the oven properly. Put in a sheet of non-stick parchment paper in the baking tray and ensure to grease the baking tray properly. If you are making an egg less cake, try to use tofu to make the cake firm yet soft. If you are making cake with egg- ensure that you stick to the size mentioned.

Now, what are the forms of cakes that are really popular now? What are their histories?

A

n Cup cakes: The first mention of the cupcake can be traced as far back as 1796, when a recipe notation of "a cake to be baked in small cups" was written in American Cookery

by Amelia Simms.

The earliest documentation of the term cupcake was in â&#x20AC;&#x153;Seventy-five Receipts for Pastry, Cakes, and Sweetmeatsâ&#x20AC;? in 1828 in Eliza Leslie's Receipts cookbook.

In the early 19th century, there were two different uses for the name cup cake or cupcake. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or moulds and took their name from the cups they were baked in. This is the use of the name that has persisted, and the name of "cupcake" is now given to any small cake that is about the size of a teacup. The name "fairy cake" is a fanciful description of its size, which would be appropriate for a party of diminutive fairies to share. While English fairy cakes vary in size more than American cupcakes, they are traditionally smaller, and rarely topped with elaborate icing.

The other kind of "cup cake" referred to a cake whose ingredients were measured by volume, using a standard-sized cup, instead of being weighed. Recipes whose ingredients were measured using a standardsized cup could also be baked in cups; however, they were more commonly baked in tins as layers or loaves.

In later years, when the use of volume measurements was firmly established in home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs.

In the early 21st century, a trend for cupcake shops was reported in the United States, playing off of the sense of nostalgia evoked by the cakes. In New York City, cupcake shops like Magnolia Bakery gained publicity in their appearances on popular television shows like HBO's Sex and the City. n Wedding cake: It is the traditional cake served to the guests at a wedding reception (or in parts of England, at a wedding breakfast) after a wedding. In modern Western culture, it is usually a large cake, multi-layered or tiered, and heavily decorated with icing, usually over a layer of marzipan or fondant.

! !

KPGN Asian Voice & Gujarat Samachar - 2011

13

Cake 13-14_A4 Temp 08/09/2011 14:59 Page 14

Hot

Madras Achieving a dense, strong cake that can support the decorations while remaining edible can be considered the epitome of the baker's art and skill.

The wedding cake is a tradition that began back in the Roman Empire. At the time, it was a loaf of bread that the groom broke over the bride's head as a symbol of his dominance in the marriage and over her.

The colour of the cake is typically white to symbolise purity. The joint task of the bride and groom cutting the cake is meant to symbolise their first joint task in married life. The gesture of feeding cake to one another is a symbol of the commitment the bride and groom are making.

One of the earliest forms of the wedding cake is the French Croquembouche. The legend of this cake says that a pastry chef, visiting medieval England, witnessed their tradition of piling sweet rolls between the bride and groom which they would attempt to kiss over without knocking them all down. The pastry chef then went back to France and piled sweet rolls up into a tower to make the first Croquembouche.

Far from being a historic institution, the modern wedding cake was a creation of the 20th century. The sugar paste frosting used on many wedding cakes was invented in 1888. The pillars, used to support tiers of

layer cake, were developed in 1902.

If you want to make your wedding party unique- try using a vintage cake stand. That will add the charm of 'love syory remembered through the pages of history"! n Birthday cakes: In classical Roman culture, 'cakes' of flat rounds made with flour containing nuts, leavened with yeast, and sweetened with honey were occasionally served at special birthdays, but more often at weddings as in Ancient Greece.

In early Europe, the words for cake and bread were virtually interchangeable; the only difference being that cakes were sweet while bread was not. In the 15th century, bakeries in Germany conceived the idea of marketing onelayer cakes for customers' birthdays as well as for only their weddings, and thus the modern birthday cake was born.

During the 17th century, the birthday cake took on more or less its contemporary form. However, these elaborate cakes, which possessed many aspects of contemporary cakes (such as multiple layers, icing, and decorations), were only available to the very wealthy. Birthday cakes became more and more proletarianised as a result of the industrial revolution, as materials and tools became more advanced and more accessible.

SK પ્યોર વેજીટેરીયન કેટરીંગ શુધ્ધ શાકાહારી ભોજન માટે ભારે લોકચાહના મેળવનાર SK Pure Vegitarian Food હવે કેટરીંગના બીઝનેસમાં વધુ એક અાગેકદમ.

CATERERING PANI PURI

SK CATERERING નાના-મોટા (૧૦ થી માંડી ૫૦૦૦ વ્યદિઅો માટે) રસોઇના અોડડર લઇએ છીએ. નવરાદિના ગરબા-રાસ મહોત્સવમાં અાપને સ્વાદદષ્ટ શુધ્ધ શાકાહારી ભોજન અથવા ચટપટા ચાટ કે ગરમા ગરમ ફરસાણ અમે બનાવી અાપીશું. મા જગદંબાને ધરાવવા મેવા દમઠાઇનો પ્રસાદ કે થાળ પણ શુધ્ધતા, સ્વચ્છતા રાખી અમે બનાવી અાપીએ છીએ. અાપને ત્યાં l લગ્ન પ્રસંગે મહેંદી પાટટી l સાંજીના ગરબા l માંગલલકલિલિ l લરશેપ્સન પાટટી l બથથ ડે પાટટી l એલનિસથરી પાટટી l નાની-મોટી બીઝનેસ પાટટી હોય તો અમે અાપના મુકરર સ્થળે અાિી ત્યાં જ ગરમાગરમ િાનગીઅો બનાિીશું.

અમારી ખાસ સ્પેશીયાદલટી: પીઝાથી માંડી ગુજરાતી-કાઠિયાવાદી, પંજાબી, ચાઇનીઝ અને ચટપટા ચાટ્સ-પાણીપુરી, ભેલ, સેવપુરી, દહીંપુરી, અાલુપાપડી ચાટ, અાલુ ટીકી, ખસ્તા કચાેર, પંજાબી સમોસા, ઠમકસ ચાટ, બટેટાવડાં, મેથી ગોટા, ખમણઢોકળા, કચ્છી દાબેલી, ચીલી પનીર, પનીર મસાલા, ચીલી મોગો, હાકકા નૂડલ્સ, વેજ મન્ચુરીયન, તવા મસાલા, ચણા મસાલા, રસાદાર અાલુ, ટીંડોળાનું શાક, ભરેલા રીંગણ-બટેટા, ઊંઠિયું, મગ-ભાત, તરકા દાલ, જીરા રાઇસ, હૈદ્રાબાદી ઠબરયાની, વગેરે......

કેન્યા સ્ટાઇલ બાબબેકયુ પાટટી: અત્રેની અાપણી સંસ્થાઅો દ્વારા યોજાતી મોમ્બાસા સ્ટાઇલ બાબબેકયુ પાટટીમાં અમે We also Specialise in party and Occasion Catering .*, /%&, %+ 0!(-$-") .*-')# 2 1*--"# where no order is too small.

We Cater for JAIN MEALS. we make Kenyan-MOMBASA Style Barbeque Unit-B3, Phoenix Industrial Estate, Rosslyn Crescent, Harrow, Middx, HA1 2SP.

Tel: 0208 861 0699 Mobile: 07940 468 332.

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કેન્યન સગડી ઉપર ગરમા ગરમ પીઝા, મોગો, મકાઇ, પનીર ટીકકા, ચીલી પનીર, બટેટા, શકકઠરયા, મેરીનેટ ગ્રીલ્ડ વેજીટેબલ્સ સઠહત ચટપટા ચાટ બનાવીએ છીએ. િસદનયર દસટીઝન્સ કલબ-સંસ્થા માટે: અમે વડીલોને મનપસંદ વેરાયટી ચૂરમા લાડુ, બૂંદી લાડુ, જલેબી સઠહત ખીચડી-કઢી, બાજરીના રોટલા અને રીંગણાનો અોળો બનાવીએ છીએ.

We are Specialise in Party and all Occasion Catering We Cater for JAIN MEALS. our commitment is simply to create incredible food for all types of events and Occasions. like a MEHADI PARTY, SAAJI GARBA, MANGLIK VIDHI, RECEPTION, ANNIVERSARY PARTY, BIRTHDAY PARTY, BUSINESS PARTY ect..

KENYAN BARBEQUE PARTY: we make Kenyan-MOMBASA Style BarbequeLike PIZZA, Mogo, Chili Mogo, Sweet Corn, Potato, Marinate Grilled Green Vegetables, Paneer Tikka, etc....

Special Food (Khichadi-Kadhi, Rotla-Began Oro) for Sinior Citizens Clubs Or Organisations.

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Go Vegan egans enjoy all kinds of foods, such as curries, pizza, casseroles, burritos, chocolate cake, lasagne, etc says the Vegan society. But they do not have any food that has got anything remotely do with animal products including milk.

They claim that all of these dishes and many more can be suitable for vegans, made using entirely plant-based ingredients and no ingredients derived from animals.

There are delicious vegan versions of all kinds of food products available from supermarkets, whole foods shops and online shops: vegan ice cream, mayonnaise, chocolate, sausages, cheese, yoghurt, haggis, fudge, jelly sweets, custard, cheese sauce, chicken nuggets… the choices are endless.

New and potential vegans may find that they don’t have to ‘give up’ their old favourites after all!

The society says that the great thing about vegan food is that it can encompass practically any type of dish, style of cooking or regional cuisine.

Vegan food can be gourmet, quick and easy, healthy, indulgent, hearty or light, whatever takes your fancy. Many countries around the world have plant-based recipes

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amongst their traditional dishes. There are vegan equivalents of most non-vegan dishes that you could think of, including all those cakes and desserts!

The good news is: if you enjoy cooking or baking, trying out some the many thousands of vegan recipes out there is a great opportunity to explore new dishes, flavours and techniques and create some thoroughly tasty food.

It is evident that many people who are new to vegan cooking find that, far from it being ‘restrictive’ like they might have expected, they discover a whole world of new dishes and ingredients they had never tried before!

The other good news is: vegan cooking can also be simple and inexpensive, so if you don’t have much time to cook or you’re on a tight budget there are many recipes to suit you too.

Familiar favourites such as pasta dishes, stir-fries and curries can easily be made suitable for vegans, and many vegan baking recipes are simpler to follow than their nonvegan counterparts, so there’s no need to panic if you find yourself needing to feed a vegan friend or relative.

So whether you’re cooking for someone else who’s vegan, new to a vegan diet yourself or just looking for more variety in your mealtimes, get stuck in and enjoy!

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Changing Trent 16-17_A4 Temp 08/09/2011 11:35 Page 16

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Changing trend in South Indian Food ■ Revathi Rangaswamy ith the changing times and the upsurge of globalisation and the market flooded with all sorts of foreign companies, people are looking for new types of cuisines. All the major cities in South India are now dotted with restaurants which offer every possible dish from various parts of the world. Korean, Chinese, Japanese, Mediterranean, Italian, French, Anglo Indian, Thai, Japanese … you name it you have it. Food has also come to where people are but in a very different form laced with a traditional touch. Paneer , cheese , packed fried onions and kasutri methi is a common sight in the supermarket shelves.

The menu of the most famous Vegetarian South Indian Restaurant “Saravan Bhavan” features Chilli mushroom, Hakka Noodles, Vegetable hot Garlic, Bejing Noodles etc. which features the versatile nature of their kitchen.

Eating out not only during weekends but during weekdays is becoming a life style now. No wonder the “Food Festivals” are at a rage.

South Indian food has the appearance of deep fried greasy food just served with a bucket of rice. Now that is changing with the health conscious fever spread like a epidemic. Baked or steamed vadas are selling like hot cakes, just as flavourful as the traditional ones.

Country grains like finger millet, corn, bajra, jowar are taking the frontline now as they are proved to be very healthy with all the vitamins and minerals needed for the every busy bees.

Vegetable stew prepared without a drop of oil known as “Cartman’s Curry” and “Sweet an Salty Ragi Balls” which are steamed ones are becoming the norm now as they make perfect break-time snack especially for kids.

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Usually Sambhar and Mor Kuzhambhu [Buttermilk stew] are traditionally prepared with country vegetables like aubergine, drumstick and yams. Now rice comes with a flashy accompaniment of “Celery Carrot Sambhar” or “ Beet and Carrot Leaf Butter milk Stew”.

If the restaurant menu is changing , then the wedding menu must change, isn’t it? Thank God for my little sister’s wedding which was the end of last to last month which really gave me an insight into what was in demand today in the wedding feast.

Traditionally the chefs who prepare the food would be the third or the fourth generation cooks who have a family name and they take their job very seriously. Their kitchens are very sacred to them and some of the chefs enter the kitchen only after having a bath and doing poojas. Some of the world famous chef from Chettinad have around 9 vegetable dishes alone among the total 24 dishes.

Marriage feasts makes or breaks family pride of the bride and groom in Indian society.

Now more than half the wedding have a “Buffet Dinners” which are more laid back along with the “traditional serving method”. Rice, sambhar, rasam, spicy tamarind curry, vegetable stew, 3 to 4 varieties of vegetable stir fries, curds, pickle, appalams, sweets and payasam is the menu most of the time for lunch. At the end of the meal betel leaf with betel nut is served along with a banana.

Big change has happened in the dinner menu.

Starting from sweets one can chose from “Strawberry Rasgulla” to “Malpua” or go for “Hot Bombay Jangiri”, or relish “Carrot Mysorepak”, or just chew on “Apricot Halwa”.

One can see an array of Indo Chinese, North Indian dishes and traditional rural food items in the menu like

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Vindaloo â&#x20AC;&#x153;Noodles Spring rollâ&#x20AC;?, â&#x20AC;&#x153;Paneer Tikkaâ&#x20AC;?, â&#x20AC;&#x153;Sezchwan Manchurianâ&#x20AC;?, â&#x20AC;&#x153;Bombay Dhokla with Date chutneyâ&#x20AC;? for starters. â&#x20AC;&#x153;Banana Flower Vadasâ&#x20AC;? make a statement for themselves. â&#x20AC;&#x153;Rumali rotiâ&#x20AC;?,â&#x20AC;?Methi Chapattiâ&#x20AC;?, â&#x20AC;&#x153;Aloo Parathaâ&#x20AC;? are seen in the main course served along with â&#x20AC;&#x153;White Paneer Gravyâ&#x20AC;?, â&#x20AC;&#x153;Jamun Masalaâ&#x20AC;? or â&#x20AC;&#x153;Soya nuggets Korma.â&#x20AC;? Elegant rice dishes like â&#x20AC;&#x153;Panneer Pulaoâ&#x20AC;?, â&#x20AC;&#x153;Hyderabad Dum Biryaniâ&#x20AC;?, â&#x20AC;&#x153;Kashmiri Pulaoâ&#x20AC;? , â&#x20AC;&#x153;Mushroom Biryaniâ&#x20AC;? along with â&#x20AC;&#x153;Mushroom Pallipalayamâ&#x20AC;?, â&#x20AC;&#x153;Potato Milk Kormaâ&#x20AC;? are also served.

The humble raita is given royal treatment and transformed into Beet / fruit/ pumpkin raitas.

Finger foods like â&#x20AC;&#x153;Mini Sambhar Idliâ&#x20AC;? , â&#x20AC;&#x153;Mini Chaat Idliâ&#x20AC;?, â&#x20AC;&#x153;Corn Dosaâ&#x20AC;?, â&#x20AC;&#x153;Jowar Dosaâ&#x20AC;?, â&#x20AC;&#x153;Mysore Masala Dosaâ&#x20AC;? with sides like â&#x20AC;&#x153;Garlic curryâ&#x20AC;?,â&#x20AC;? Vegetarian Fish Curryâ&#x20AC;?, â&#x20AC;&#x153; Bottle guard chutneyâ&#x20AC;?, â&#x20AC;&#x153; Aubergine mashâ&#x20AC;? are all in trend now.

Items from our neighbouring state of Kerala like â&#x20AC;&#x153;Appamâ&#x20AC;? [Crepe made with rice coconut batter], â&#x20AC;&#x153;Idiyappamsâ&#x20AC;? [rice string hoppers], â&#x20AC;&#x153;Paniyaramsâ&#x20AC;? [small rice batter dumplings] served along with coconut milk, vegetable paya, or potato stew.

Country foods like dumplings made from ragi/finger millet flour, Broken corn uppma, Jowar flour string hoppers, curd vermicelli are also showcased.

Crispy crunchy counterparts include beet and carrot chips along with traditional appalams.

Traditional drinks like milk sweetened with palm

KINGSBURY BRANCH 2 Honeypot Lane, Kingsbury, London, NW9 9Q T: 020 8204 3949 E: sales@koolcakes.co.uk

sugar, Carrot kheer and Badam kheer take place in the menu.

Sweet payasams are never missed out. â&#x20AC;&#x153;Ada Prathamamâ&#x20AC;?, the royal dessert of Kerala is the top choice which is followed by â&#x20AC;&#x153;Rice Kheerâ&#x20AC;? and â&#x20AC;&#x153;Channa Dhal Coconut Kheerâ&#x20AC;?.

Desserts include Malai Kulfi, Carrot Halwa, Fresh Fruit Salad, Mini Rasgulla or Jamun.

A separate â&#x20AC;&#x153;Paan stallâ&#x20AC;? for preparing fresh paan.

Entertainment for kids at the wedding reception function? No worries. Bouncy castle with a balloon stall and a performing clown is set up by the caterers themselves which keep the children busy so that the adults can enjoy the wedding and reception with out disturbance.

There are stalls set up to serve â&#x20AC;&#x153;Hot Corn Chaatâ&#x20AC;? and â&#x20AC;&#x153;Buttery Popcornsâ&#x20AC;?. Fancy a mocktail to quench the thirst during the function? Seven up mixed with all bright coloured flavours like pomegranate and blue curacao brightens the evening even more.

Eating at the wedding function has become a casual affair with no rush where the guests can have what they want and how much they want.

The food is served by neatly dressed boys who work part time with the caterers to making some extra pocket money. Very well mannered and polite service under the guidance of young chefs who have just come of Catering college and know the present trend.

So donâ&#x20AC;&#x2122;t miss out on a chance to taste a versatile traditional South Indian wedding feast if you are being invited to one in the future. Happy eating!

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Drinks 18_A4 Temp 08/09/2011 11:37 Page 18

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Joy of Drinks ■ By Revathi Rangaswamy o Indian meal is complete without a liquid partner which usually compliments and enhances the meal. It has been an age old habit to have something to drink either before, during or after a hearty meal.

Given the climatic conditions of India and the spicy blend in an Indian meal, a glass of cooling liquid is an absolute essential. Even when unable to have a separate liquid accompaniment, some of the items in the menu compensates for this. Rasam [thin spicy liquid broth] and Moru [thinned buttermilk] are consumed along with rice. Spices like Cumin, Ginger, Garlic and Hing [Asafoetida] are added to it which aids proper digestion. Even though traditional drinks like sweet lime juice, salt and sweet lassi , spiced buttermilk and plain tender coconut water are still very popular in the Indian cu linary scene, a new generation of modern drinks and beverages are making a mark of its own.

All the cocktails and mocktails that are seen in the western restaurant scene are making way to the Indian consumer market. Cocktails like Mai Tai, Bloody Mary , Classic Pinacolada and Screwdriver are all available to the Indian party goer. Nearly all the major restaurants are trying their hands on impressing their guests with all the fashionable combinations of flavours that can be squeezed into a glass.

I must say there are some drinks which proves to be the perfect marriage of the west and the east like “Indianised Virgin Mary”. A combination of tomato juice with chilli and ginger powder, cardamom and hing which not only tastes fabulous but also very pleasing to the eyes and makes a great presentation.

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Strawber ry Tender Coconut Punch: Fruit stalls have stacks of fresh strawberries during the summer months which is very juicy and delicious. No wonder they have made their way to the restaurant drinks section. “Strawberry Tender Coconut Punch” is one such drink which is has tangy berries and mildly sweet tender coconut water blended into a refreshing drink and topped with palm sugar.

When presented in a tall cocktail glass it is bound to woo the guests – Big time.

Apple Soda Sizzler: Mocktails decorate top class restaurants counter tops but they are making their way to small

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birthday parties and informal dinners too. Fresh juices are simple and good for health but it becomes monotonous to consume the same flavours. Freshly squeezed humble apple juice combined with soda water and laced with ginger and coriander transforms into something exotic called “Apple Soda Sizzler” .

Topped with chaat masala, it lends a spicy touch to the drink and takes the flavour to the next level. Don’t think that such 5 star drinks are limited to the high class restaurant. They can be easily reproduced in a humble middle class kitchen as all ingredients are within hand’s reach.

Black Melon Afterglow: Melons make a big statement during the sum mer months. Watermelon combined with palm Jaggery syrup makes a yummy cooler which is very pleasing to the eyes. The bold reds of melon puree with a syrupy black layer as in “Black Melon Afterglow” makes one drool at the very sight of this thirst quencher.

Berry Beet Sweetheart: Veggies and fruits makes an awesome combination. Care for a “Berry Beet Sweetheart” which combines carrots, beets, oranges and strawberries promises to take the party to the next level – A sure hit Hot Coconut Koffee: More than half the population loves coffee. Being a coffee addict myself, I must say this brew is reserved to morning cuppa and cafes. It gets missed out from the party dance floor. Don’t frown, I am not asking for “traditional filter coffee”. “Hot Coconut Koffee” steals the scene with an awesome combination of warm coconut milk, sweetened with Jaggery and scented with powdered cardamom and flavoured with a dash of black coffee.

Green Lady: Now we can’t forget the “Herbs”, can we? A juice of betel leaves and mint sweetened with palm rock candy and thinned with tender coconut water transforms itself into a lovely green liquid called the “Green Lady”. A definite throat soother for the long chit chats or musical concert nights.

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Celebrating Indo Chinese culinary union UK has a new trend in vegetarian food. It is called Indo Chinese. If you step into East Ham or Wembley or other restaurants in North West of London or even outside that serve Indian cuisine, often you will see some Chinese additions to those dishes. If you come across something like Szechwan Idli or Manchurian kofta, don't be surprised. It is a delicacy that celebrates the best of both regions- Chinese and Indian!

Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. It is said to have been developed by the small Chinese community that has lived in Kolkata, India (formerly Calcutta) for over a century- who when migrated to the UK brought its flavour along.

Immensely popular with Indians, it is widespread in major Indian metropolitan cities such as Bangal ore, Kolkata, Mumbai, New Delhi and Chennai, in India. It is also popular in Britain, especially where there is a huge Indian community.

These dishes tend to be flavoured with spices such as cumin, coriander seeds, and turmeric, which with a few regional exceptions, are traditionally not associated with much of Chinese cuisine. Hot chilli, ginger, garlic and yoghurt are also frequently used in dishes. This makes Indian Chinese food similar in taste to many ethnic dishes in Southeast Asian countries such as Singapore and

Malaysia, which have strong Chinese and Indian cultural influences.

Non-staple dishes are by default served with generous helpings of gravy, although they can also be ordered "dry" or "without gravy".

Very popular dishes include paneer (Indian cottage cheese) turned into Sichuan paneer with Chinese spices.

Kung Pao potatoes with okra (Aloo with bhindi) in a sweet and spicy tomato based dry sauce cured the craving and the curiosity. Pepper gobi remind people of south Indian style fried gobi. Pakoras known as 'the Manchurian', dry or gravy is also popular. Gobi Manchurian is the outer limit of Indian-Chinese food friendship.

While the cooking methods remain the same, what goes in is quite different. Besides the use of locally available vegetables, itâ&#x20AC;&#x2122;s the use of condiments like garam masalas (a selection of hand pounded or whole spices used to cook Indian meat dishes), corn flour for thickening and coating, monosodium glutamate to enhance the 'Chinese' f lavour, an overdose of chilli, garlic and ginger, and generous portions of soy sauce to top it all off -- which is what gives Indian Chinese food that special robust, spicy flavour.

Who needs the bland Chinese food when youâ&#x20AC;&#x2122;ve got a pungent chili garlic paneer in front of you? Celebrate the UK-India-China culinary union through the modern Indian food in Britain.

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Spices: The Heart of Cuisine pices are defined as "a strongly flavoured or aromatic substance of vegetable origin, obtained from tropical plants, commonly used as a condiment".

In ancient times, spices were as precious as gold; and as significant as medicines, preservatives and perfumes. India - the land of spices plays a significant role in the global spices market. No country in the world produces as many kinds of spices as India and with a quality that is unmatched. At present, India produces around 2.75 million tones of different spices valued at approximately 4.2 billion US dollars, and holds the premier position in the world spices market.

Masala is a word very commonly used in Indian cooking and is simply the Hindi word for "spice." So, whenever a combination of spices, herbs and other condiments are ground or blended together, it is called masala.

Every masala makes the dish unique.

Most Indian household around the world store their spices in what is called a masala dabba - an Indian spice box. This spice box is round and made of stainless steel with seven individual stainless steel bowls. It comes with a small measuring teaspoon and must have a tight fitting lid in between the compartment for the bowls and the main lid. This ensures that the spices do not get all mixed up. Each bowl is filled with the seven most favorite and most commonly used spices in the household.

No Indian Kitchen is without these certain spices with are a daily part of the cooking. Let's take a look at some here-

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Coriander Seeds (dhaniya) Mainly used for its fresh, soothing and cooling taste, coriander seeds are very light weight and have a mild flavour.

Coriander seeds like cumin is used as a whole spice and in a powdered form. In a powder form it is an indispensable spice in the spice box of Indians. The aromatic fragrance of the roasted coriander powder enhances the taste of any dish.

Black Mustard Seeds (mohri) In India the black mustard seeds are preferred over the larger yellow ones found in the western world. It has a strong but pleasing flavour and known for its digestive qualities. It is spluttered in oil or Ghee(clarified butter) and used as a tempering. Mustard seeds are used in India to flavour vegetables, pulses and pickles.

Turmeric (Haldi) Looks similar to a ginger root but when cut has a gorgeous orange-yellow color. Turmeric is mainly used in

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Indian dishes for its medicinal properties and for the gorgeous intensive colour it gives to the dishes. It is mildly aromatic and has a delicate scent of ginger.

Turmeric is a wonder spice and is used throughout Asia to treat cases of stomach and liver ailments. It is also used externally to heal sores and in cosmetics.

Chilli Powder The Indian chili powder is made from spicy ground chilies and is often hotter that the chili powder available in the US/European stores. It has a pungent, hot aroma with a strong bite to it.

Asafetida (Hing) This is often used as a digestive. It has a strong odor and a slight garlicky flavour.

Do not taste this raw - it is not a pleasant experience. Using it in the recommended recipe however, works wonders. Just a pinch is used for cooking in dishes with lentils and beans.

Garam Masala Garam Masala is powdered blend/mix of spices (aromatic spices, see below) that may include cloves, cardamom, cinnamon, black peppercorns, nutmeg, mace.

Garam means "hot", but not chili hot, hot in the sense that these spices are said to increase body temperature. It can be used as a mix of whole spices as well. A whole garam masala could include whole cinnamon sticks, bay leaves, cloves, cardamom (black or green), whole mace, and black peppercorns.

Complementary Spices Complementary spices like fennel or nigella seeds are sometimes added along with some of the basic spices to add to flavours. These are used in combination with the basic spices and aromatics mentioned below according to the dish being prepared.

Fennel Seeds (Saunf) Although this is a basic Indian spice, it is not essential. If you often visit Indian restaurants you will find these coated with coloured sugar and offered after meals as a mouth freshener. Fennel seeds are also often used to spice up teas and drinks.

Spices 20-21-22_A4 Temp 08/09/2011 11:52 Page 21

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Vindaloo

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Madras Fenugreek Seeds (Methi) This spice, which is actually a lentil, is used throughout India for it's distinctive flavour (it has a slight bitter taste) it gives the dish and for its wonderful healthful properties.

Nigella Seeds (Kalonji) Small black seed, sometimes called onion seeds, although they are not really seeds from onions. these are often used in North India to enhance vegetable dishes. Toasting the seeds briefly brings out the flavour.

Carom Seeds (Ajwain) These have a strong peppery-thyme flavour. This poppy seed like plant comes from the lovage plant. It is very popular in North Indian cooking. It is used in preparing many Indian vegetables and pulses.

Aromatics or Secondary Spices To the above spices we would add chopped onions, tomatoes, herbs and any of the following secondary spices and create a curry. We go light with the Aromatics and added them in small quantities or in the form of garam masala.

Green Cardamom (Elaichi) This is used throughout India to flavour curries, vegetables, rice, dessert and the ever famous masala chai. The pod itself is neutral in flavour, it is the brown sticky seed inside the pod that gives that wonderful flavour.

Black Cardamom This is larger in size and darker in colour.

It is often used to flavour meat, poultry and rice dishes. The spice is coarser in flavour than the green variety. The inner seeds are often one of the spices used in Garam Masala.

Cinnamon Sticks (Dalchini) It is the bark of the cinnamon tree that is often used in India in many curries and pulaos to give the dish a rich flavour.

With its warm, sweet flavour, cinnamon is one of the biggest workhorses on the spice shelf.

Cloves (Laung) Cloves are nail-shaped dried flower buds that have a strong, pungent, and sweet

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Asian Voice & Gujarat Samachar - 2011

flavour. They are used in many meat dishes, marinades, pickles and in many garam masalas. Cloves are used whole or in powder form. In India clove oil is also used due to its medicinal value. Many Indians chew on cloves to relieve toothaches and it is used also as a mouth freshener after a meal.

Nutmeg (Jaivitri) This is usually used in powdered form, grated freshly using a whole nutmeg.

Often it is used to flavor Indian sweets, but may be used in some savory dishes.

Mace (Jaiphal) Mace is the dried reticulated ‘aril’ of the same fruit that nutmeg is the seed of. It has a warm and pleasing flavour. It is best to use the blades whole and remove them after cooking as biting it is not a pleasant experience. It's used to flavour curries, masala chai and certain vegetables as well as Indian desserts

Black Peppercorns It is said Vasco da Gama risked everything and started on an endless sea voyage primarily in search of one thing pepper. And was he successful in his great quest! It’s called the ‘king of spices’ and accounts for the lion’s share of spice exports from India.

White Peppercorns (Miri) The most common pepper is round, black, shriveled and hard. White peppercorns are the same as black ones but the outer black shells are removed. White peppercorns are sharper and less pungent but they are smooth and creamy.

Saffron (Kesar, zafran) It requires over two hundred thousand stigmas from crocus sativus flowers and a short harvest season of just 10 days per year to make a pound of saffron.

That’s why saffron is the world’s most expensive spice.

Bay Leaves (Tejpat, Laurel Leaf) Indian Cassia also known as Tejpat (Cinnamomum Tamala) is a small to moderately sized ever green tree. The leaves of this tree is the spice having clove like taste and a faintly pepper like odour. The leaf is mainly used for flavouring foods like rice and meat dishes. It is also a spice used in garam masala.

PAGE 23_A4 Temp 08/09/2011 11:42 Page 23

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To advertise in Gujarat Samachar and Asian Voice call: 020 7749 4085 KPGN Asian Voice & Gujarat Samachar - 2011

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Diwali Festival of light

Editor/Publisher: CB Patel Associate Editor: Rupanjana Dutta

Editor/Publisher: CB Patel Managing Editor: Kokila Patel Consulting Editor: Jyotsna Shah News Editor: Kamal Rao Chief of Operations ABPL: L George Chief Financial Officer: Surendra Patel Accounts Executive: Akshay Desai Advertising Managers: Alka Shah & Kishor Parmar Business Development Managers: Urja Patel, & Nikhil Gor Media Consultant: Rovin J. George Graphic Designer: Harish Dahya & Ajay Kumar Customer Service: Ragini Nayak

2010 October n io it d Special E

Asian Business Publications Ltd Karma Yoga Houes 12 Hoxton Market (Off Coronet Street) London N1 6HW Email: aveditorial@abplgroup.com gseditorial@abplgroup.com Tel: 020 7749 4085 Fax: 020 7749 4081 www.abplgroup.com ©Asian Business Publications Ltd

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Asian Voice & Gujarat Samachar - 2011

Dear Readers, Diwali is a month away. The New Year is knocking at the door waiting to bring in colours and light to our lives with fervour of joy and ever lasting happiness. Asian Voice and Gujarat Samachar as every year will be publishing the ‘Diwali Special’ Magazine for our fabulous and supportive readers like yourself.

If you think you would like to contribute to our unique Diwali issue, why don't you write in English on either of the following topics: 1. One of your favourite childhood Diwali memories or 2. A particular charity you have supported in cash or kind or 3. Your first Diwali in the UK and how you spent it Please note that your articles must not be more than 500 words and should be emailed to Aveditorial along with your full name and contact details to aveditorial@abplgroup.com. Last day of entry is Sunday 9th October 2011.

- Asian Voice

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AAA 2010

Wedding & Fashion

FBI 2011

British Punjabis 2011

Careers in Pharmacy

Careers in Accountancy

Political and Public Life Souvenir 2011

Medical Tourism 2011

British tamils 2011

British Asian Women 2011

KPGN 2010

Diwali 2010

Check out Asian Voice and Gujarat Samachar's special theme based magazines which include information for ALL... from Politics to Property, Careers to Culture, Fashion to Fame, It's a "Cant Miss" ! નવરંગ ગૃપના સથવારે નવરાત્રીના રાસગરબા કોઇપણ સ્ટેજ શો, સાંજી, લગ્નગીત, ભજન, પ્રાથથના, સંગીતસંધ્યા, રાસગરબા, બથથડે પાટટીઝમાં ગીત સંગીતની મહેફીલ ગજાવવા માટે

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Step out- it's a beautiful day! he summer vacation is coming to an end. But don't be disheartened. There are plenty to do when it comes to party. Well let's see- we can definitely have a back to school party, 6th form rocks party, midterm party besides the regular birthdays and proms! But what about the un outside? Though summer is on its way out, we must make the best of the last few days, while we enjoy the touch of that chilly nort h wind. So we must do things that don't involve sunshine, but just the right mood! n Theatres and Musicals: Who loves Shrek? Yes the Ogre with friends such as Donkey and Puss in Boots. Shrek the musical is on at Drury Lane and the tickets vary from £25 to £250.

While Wicked is our most favourite, if you get a chance to see Billy Elliot or Lion King- would you give it up?

No ofcourse!

You can have some cheap tickets to Dreamboat and Petticoat or may be 39 Steps and may be Ghost or Phantom of the Opera if you like drama over comedy.

Wizard of Oz is also a must watch.

Yes we know the musical tickets are usually very expensive. But if you wish to book cheap ones, not only lastminute.com has them but you can actually go to Leicester square and many shops sell tickets that will cost as cheap as £15.

Lastminute.com used to have offers of dinner (2 course) and a theatre at as low as £20. Grab it if you get a chance! n Street Markets: London’s street market are a joy. Have you been to Italy in London? If you want to visit a 'little Italy' you must go down the Stables in Camden, enjoy your Gondola ride to Maida Vale. Do you like Cakes? Have you been to Portobello Market? Or do you like Belgian beerhow about going to Borough Market? Do you like antiques and henna- try Greenwich market. Like colours- try Spitafields.

If you are foodie- you must know food scene in London's streets are built around the market stalls and in places where those stalls have traditionally always been found.

The savoury crepe at Borough Market and falafel in Brick Lane are noteworthy. There are some food carts in London around the corners of central London. They seem to offer mostly roasted or chocolate flavour nuts, hot dogs and an occasional ice cream.

There is a concept of “burrito mobile” called Daddy Donkey, found mostly in and about Leather Lane Market.

They claim authentic Mexican cuisine. It is worth trying, if available.

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Asian Voice & Gujarat Samachar - 2011

Moving on to Greenwich market- though not very inexpensive, it has various food options for vegetarians and non vegetarians both. The sausages, quiches, the rolls and the sweets are worth trying. Sometimes if you are lucky.

You may also come across nice mulled wine, often spiced.

The Greenwich market has some nice shops to pick up gifts from. They may not necessarily be very cheap, but you might get some designer stuff.

Camden market and Stables are of course foodies paradise. Stables has every sort of food that you fancy.

From salads to falafels to pastas to nachos- name it and you have variety of them.

London street food has its own trend. You will find all sorts of food from every nation. Whether its tacos or fajitas or rolls or even friend nuts- you will get everything every time of the year. n Thames party: How many people enjoy river cruise? I am sure none will refuse a sail down the Thames while you 'rock th e boat'. These boats are available at different prices and they are an experience to cherish. Haven't been even on a Thames clipper? It is the last few days of you choosing a boat and enjoy your groovy sail. n Like spa? Camden has the best massage for your back!

Like a spa, book a day trip to Bath, enjoy those relaxing moments. Don't want to go as far as Bath- you are free to even in Covent Garden and enjoy a nice Spa and Massage day at a selected parlour. n Like festivals or concerts- you can visit the London Mela at Gunnersbury. If you a concert fan- O2 has plenty of them. Tickets sell as low as £5. Just go online and choose what you like. n Besides these you have Vaisakhi, Eid, Diwali on the Trafalgar Square. Those are full of music, dance, food and so much to see in the stalls. The Nottinghill festival, though infamous is a kaleidoscope of colours and cultures. n Christmas Markets: Research shows UK has mainly 47 Christmas markets. Though smaller ones number upto 170. London itself has a dozen. Cirencester is a Cotswold town. It has a beautiful, tasteful and inspiring Christmas market (19th Dec) to enchant all visitors with charming alpine style chalets, real Christmas trees and top quality gift items.

Canterbury, which is one of my favourite town in England, has a small market (till 23rd Dec), located within the old city walls but as enchanting as that city is- you may find something entirely exclusive to the city culture.

Sheffield Christmas market for the first time will be having a ice rink winter wonderland this year. Manchester

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Vindaloo is one of the largest Christmas markets (till 21st Dec) in the UK. This year the market will be celebrating its 12th year and will take over eight different spaces around the city, each with it's own distinct character and atmosphere.

The array of over 200 stalls is mind-boggling, with mouthwatering delicacies from all over Europe. The choice is getting bigger and bigger and includes gifts, crafts, jewellery, clothes, toys and an array of food and drink. Treat yourself to anything from Dutch mini pancakes, to Hungarian goulash to Spanish paella to French profiteroles.

Relax with a hot chocolate, German or Spanish beer, or French wine. Soak up the atmosphere of a truly international event with a uniquely Mancunian flavour.

European and local producers offer everything from fine amber jewellery, handcrafted leather bags, and top quality bonsai trees, to Dutch cheeses, French breads, and Spanish chorizo. Perfect for alternative gift ideas.

In Glasgow, this year it will be again on the newly refurbished St. Enoch’s Square next to the St. Enoch Shopping Centre.

With traders coming from all over Europe and of course also highly qualified Scottish craftspeople, visitors can enjoy the festive atmosphere of the yule-tide.

Birmingham Christmasmarket feels like a small village within the heart of the bustling city centre, with picturesque wooden chalets offering traditional handcrafted gifts, including jewellery, wooden toys, dolls and candles.

Visitors’ senses will be delighted as they are invited to enjoy the Glühwein (German mulled wine), German beers, traditional sausages, meats, sweets, marzipans, bre ads

and pastries.

In London we have Old Spitafields near Liverpool Street. It has some significant items antique vintage items for fashion and art. Portobello market has the same till 24th Dec. If you are looking for ice skating, London has 14 such places. The most popular ones being Canary Wharf, Tower of London. Somerset House and Westfields.

If you are looking into just a food shopping hangouttry venturing into St Katherine's docks or Smithfield markets. You can get hands on some cheap cheese and sweets and even meats in these markets. n If you like rides and fun parks- you can go to Blackpool or Thorpe park. You will have rides from merry-go-round, flying saucer or even giant wheels! Like fish? London and Glasgow Aquarium are a must see. Also there are enough events where our young readers can enjoy. You can do a clay model, make a pottery or paint something. If you like movies- enough of 'kiddy' ones playing at Cineworld.

Health

Just one sleepless night adds to your flab Scientists have indicated that just one night of sleep deprivation can lead to weight gain. It slows down the body's metabolism the next morning – meaning less energy, in the form of calories, is burnt off.

Our findings show that one night of sleep deprivation acutely reduces energy expenditure in healthy men, which suggests sleep contributes to the acute regulation of daytime energy expenditure in humans," the Daily Mail quoted Christian Benedict , who led the research at Uppsala University in Sweden , as saying.

He and his colleagues put 14 male students through

a series of sleep 'conditions' curtailed sleep, no sleep, and normal sleep - over several days, then measured changes in how much they ate, their blood sugar, hormone levels and metabolic rate.

Even a single night of missed sleep slowed metabolism the next morning, reducing energy expenditure for tasks such as breathing and digestion by between 5 and 20%.

High fibre diet gives long life A diet having excessive fibre, particularly the kind from whole grains, can help you live longer, a new study has claimed. Diets rich in fibre are already linked to multiple health benefits, including preventing gastrointestinal disorders, diabetes, heart disease and cancer.

The study, published in an international medical journal, found that eating lots of dietary fibre reduces a person's risk of dying from heart disease, infections, and respiratory diseases. "Prior studies have focussed on the relationship between fibre intake and cardiovascular disease. A few have examined the link between dietary fibre and mortality," says Yikyung Park, the author of the study and a member of a renowned cancer research facility.

He says, "Our analysis adds to the literature and suggests that dietary fibre is associated with a decreased likelihood of mortality."

KPGN Asian Voice & Gujarat Samachar - 2011

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Paan- the perfect mouth freshner he tradition of chewing pan (betel leaf) is deeply rooted in India. From times immemorial, pan has remained a part of sacred Hindu rites and is always offered to the deities. Pan has great significance in the wedding rituals and all other important functions where its offering is a mark of respect for the guests.

Invented thousands of years ago, by the scholars of Ayurveda, with the help of Dhanvantar, Tambul, popularly known as Paan, has been the choice of royals and the general masses alike. One of the great reference Srimad bhagawat Gita where king Karna offered Tambul to Lord Krishna.

In the medieval era, it was Noorjahan, the renowned Moghul Queen and the mother of Shahjahan, who popularised the use of Paan. Even in today's modern Indian culture, Paan remains an integral part of our culture and hospitality. For it has some unique medicinal values that just refuse to diminish along with its popularity.

Pan popularly known as tambula in Sanskrit is often consumed after the meals as it helps in digestion, also it gives fresh feeling the mouth and relieves the bad breath.

Some important facts are that it reduces blood pressure assists in digestion, relieves hunger, eliminates bad breath, strengthens the teeth and decreases menstrual bleeding.

In Unani tradition it is used as household remedies.

Some shops prepare pan in a beautiful manner it can be enjoyed by women and children's also. There is no worry about spitting or getting your mouth red, as nowadays pans are prepared and packed in such a way that it can be consumed in travel and can also long for more than a year. By keeping the pan in refrigerator it gets a good and cool taste.

T

Dry Paan: Revolutionising the concept of Paan One of the most accomplished achievements today, is the introduction of Panchayat Dry Pan. This innovative herbal Pan is a culmination of a decade's relentless research on Pan leaves. This led to introduction of the concept of 'Dry Pan' after almost a decade long research.Dry pan provided you the ultimate and exclusive taste of Indian Pan without the need of spitting.

Some facts about Paans: n The Four Types of Paan Leaves: Kapuri, Kalkatta, Banarasi, Magai n Varities of Pan: Sweet Paan, Sada / Khara Pan, Kimam Pan, Tamaku Pan, Kapuri Pan, Kalkatta Pan, Banarasi Pan, Magai Pan,

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n The common ingredients used in all the varieties of Paan: Chuna, Kathha, Gulkand, betel leaf kapuri pan, fennel seed, dhanna dal, sweet supari, coconut jintan & lot of truti fruit.

Paan Ingredients: Betel leaf: Chlorophyll enriched Desi Mahua betel leaf helps you digest your meals Betel nuts: Scented betel nuts prepared with Saffron, Musk & Amber warm up

your body Catechu (Katha): Banarasi Paan with a special touch of Lucknow Scented Perfume Lime: Specially treated lime is used, it's calcium content is excellent for strengthening of bones

Mukhwas/Mouth Freshener Mukhwas is an Indian aftermeal snack or digestive aid made primarily of fennel seeds, anise seeds, coconut, and sesame seeds. They are sweet in flavour and highly aromatic due to added sugar and the addition of various essential oils, including peppermint oil. The seeds are often also coated in sugar and brightly coloured. Some are taken with medicinal purposes in mind.

The word is an amalgamation of two distinctly different words, Mukh meaning mouth and Vas meaning smell.

Obviously this was meant to take away the bad breath that is so prevalent after eating a spice and garlic laden Indian meal.

So anything that freshens up your breath comes under mukhwas (mouth freshener). Things like paan, mint capsules, and packed mouth fresheners are also mukhwas....

Varieties of Indian Mukhwas: Bombay Bahar, Dalam Churna, Dilbahar, Drakshvati, Dry Hog-Plum Mukhwas, Dry-Fruit Mukhwas, Hog-Plums (Amala), Jeeragoli, Khubsurat, Madras Pan, Magai Pan, Masala Dried Date, Mukhvilas Masala, Nagarvel Paan's Mukhwas, Puna-Parag Masala,Churns, Calcutta Tukda, Calcutti Supari,Dhana Dal, Mukhwas (Green), Lukhnow Saunf, Milan Scented Supari, Milk Supari, Mitha Mukhwas, Sali Supari, Scented Chips, Supari Chheel, Supari Kachi Tukda Scented, Supari Sali, Supari Tukada Roasted, Supari Tukada Scented, Supari Whole/Raw.

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We Take Pan order for outdoor catering at special occasion.

a Many many variety in Mukhvas. a All type of snacs like Pani Puri , Dahi Puri, Samosa Chaat etc. a All type of Pans a All types of pan by specialised pan maker.

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* T & C Apply

જલારામ મની ટ્રાન્સફર અને પાસસલ સર્વસસ કોઇ પણ શુભ પ્રસંગ માટે પાનનો અોડડર લેવામાં આવશે.

Pick up facility available. Opening time 7 days a week 8 am to 8 pm.

Jalaram Money Transfer Parcel & Pan house 782 Harrow Road, Sudbury, London HA0 3EL

Ph&Fax: 0208 904 3228 Jalaram Money Transfer Parcel 226 Ealing Road, Wembley, London HA0 4QL

Ph.&Fax: 0208 903 6233

Email: jalaram97@yahoo.co.uk

Page 30-31_A4 Temp 08/09/2011 17:00 Page 30

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Page 30-31_A4 Temp 08/09/2011 15:29 Page 31

The Pantry HD_A4 Temp 09/09/2011 14:11 Page 1

PEN NOW O ANTRY

THE P RY ROAD GSBU 550 KIN N NW9 9HH LONDO 04 1578 0208 2

The Pantry Specialises in fresh Cream & Butter Cream Finished Eggless Cakes.

Short Notice and same day Service is always available and all cakes can be personalised with your chosen message while you wait.

The Pantry also specialises in all types of wedding and novelty cakes although notice is required for these.

10% OFF FRESH CREAM ALLCAKES WITH THIS PAGE NOT TO BE USED WITH ANY OTHER OFFER

The Pantry - Dalston

The Pantry - Ilford

The Pantry - Green Street

112 Kingsland High Road, Dalston, Hackney, E8 2NS 0207 254 5777

135 Cranbrook Road, Ilford, Essex, IG1 4PU 0208 478 0214

202 Green Street, Forest Gate, E7 8LE 0208 548 4859

www.askthepantry.co.uk