VINDALHO

Outside of India, Vindalho is extremely misunderstood. More commonly known as Vindaloo, it has been made popular in the west by curry houses which serve a blisteringly spicy curry with no resemblance to the real Goan Vindalho. Originally known as “carne de vin d’alho”, meaning meat cooked in chardonnay and garlic, Vindalho started its journey in Portugal and travelled to Goa when the Portuguese colonised in 1510. The Portuguese would marinade their meat in chardonnay and garlic, and slow cook until tender. This evolved however when introduced to the Goan palette and the chardonnay was replaced with vinegar. The Goan Vindalho of today is spicy but not eye-watering. The heat is warming and heady, and the tang of the vinegar is unmistakable. This is my version of a classic Goan dish and one which I often share with friends as an introduction to Goan cooking.

INGREDIENTS Marinade

4 dried Kashmiri chillies / ½ tsp cloves / 10 black peppercorns / 1 cinnamon stick / 1 tsp cumin seeds ½ tsp turmeric / 8 cloves of garlic / thumb size piece of ginger / 50ml water / 5 tbsp malt vinegar

Curry

1 onion / 1 tsp mustard seeds / 1 tsp Kashmiri chilli powder / 1 large tomato / 250ml water / 1 tbsp jaggery / ½ tsp salt / 1 tbsp malt vinegar / 1kg meat of your choice - leg of lamb or beef chunks

Method

In a pan, gently toast the Kashmir chillies, cloves, peppercorns, cinnamon and cumin until they release some aroma. In a grinder, pulse the spices with the other marinade ingredients to form a paste. Chop up the meat into 1 inch pieces and rub with the marinade. Cover with cling film and leave in the fridge for 6 to 8 hours or overnight. To make the curry, heat 1 tbsp vegetable oil in a large deep saucepan and add the finely diced onion and tomato. Cook on a low heat, stirring frequently for 15 minutes until sweated and starting to lightly caramelise. Add

by EMMA DINIZ RYAN

the mustard seeds and cook for a further minute until they start to pop. Add the marinated meat and stir to coat it in the onion and tomato mixture. Cook for a minute. Add the water and salt and simmer, covered with a lid, on a very low heat for 1 hour. Season with sugar, vinegar, chilli powder and taste to adjust the seasoning to your taste buds. Serve with rice. This curry is best made a day in advance for the flavours to mature.

dessert

165 ALMOND PHIRNI 167 PECAN AND MAJDOOL DATE CAKE 169 ROSE AND FIG MACARON 171 BANOFFEE VERRINE 172 SOFT CARROT CAKE 174 GULABJAMUN BRIOCHE PUDDING,RASMALAI CUSTARD 175 BATICA BLONDIES 176 PESHAWARI SAMOSA, COFFEE SHRIKHAND 178 GOBINDO BHOG KHEER, NUTS, SORBET, AIR DRIED FRUITS 179 SHEER KHURMA 180 AIR DRIED HALWA, STRAWBERRY YOGHURT KULFI 181 INDIA ON A PLATE 182 BLACK FOREST CHOCOLATE CREMEUX 183 CHOCOLATE MOUSSE 184 ROSE MUHALABIYA 185 SAFFRON MILK CAKE

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The Egoist designed by Mr.Nirmal Sethia - Chairman of Newby teas

PRESERVING HERITAGE AND ART OF TEA

Rubinglass Tea Pot, ca.1750 Harmony Tea Pot, 2017 Monkey Tea Pot, ca.1735

With objects from Europe, Asia and the Americas, and from over a thousand years of history, the Chitra Collection is a unique reflection of the importance of tea and the diversity of tea drinking customs across the world. For centuries, tea played a central role in culture and society as a medicinal and revitalising drink, a focus for hospitality and familial domesticity, and as a symbol of national identity. The exquisite and innovative tea wares preserved in the Chitra Collection are testimony to the significance of tea and the rich material culture that it has inspired over the past millennium.