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A former City investment manager, Vini Aujla and husband Bal, have become the first British Asian couple to secure funding on BBC2’s Dragons’ Den, for their 'Vini & Bal’s' cook-in curry sauce brand.
The show’s new Dragon, Piers Linney, invested £50K for a 30% stake in the business, his first foray into the food and drink sector.
There are four varieties, ranging from mild to "flaming hot” of fresh, chilled Punjabi spice blend bases: Tharka, Fiery Mirchi, Jeera and Shahi, created as “an alternative to the gloopy, bland, preservative-packed jars.”
In addition to providinga deeply flavoured, richly spiced foundation for classic curry recipes, the sauces can be stirred into soups, used as a seasoning for stews or casseroles, a marinade for meat, an accompaniment to meatballs, a topping for toast or a sandwich filling.
Aimed at health conscious consumers, the sauces are vegetarian and gluten-free without artificial colours, flavours or preservatives, incorporating ingredients such as rapeseed oil, which is traditionally used throughout India and contains healthy Omegas 3, 6 & 9 and essential fatty acids.
Available nationwide from Sainsbury’s, Ocado and Booths priced at c£2.80 for a 300g resealable pot with a 21-day shelf life.
18 hotels and 56 restaurants in Macau have been included in The Michein Guide Hong Kong & Macau 2014. The inclusion of ten new restaurants and two new hotels in Macau is seen as indicative of the increasingly diverse food scene in this region of Asia.
Receiving three Michelin stars is The Eight. Serving Cantonese and Huaiyang cuisine and over 50 different types of dim sum, the restaurant is now "exceptional cuisine and worth a special journey". It is located in the Grand Lisboa's iconic dome alongside Robuchon au Dome which retains its three Michelin stars. Robuchon au Dome is famous for its contemporary French dishes and its immaculate setting offering 360° views across Macau.
In the two-star category, “excellent cooking and worth a detour”, are Zi Yat Heen, a traditional Cantonese restaurant set in the Four Seasons Hotel and the Golden Flower, upgraded from one star in 2013. The Beijing inspired Golden Flower is located within the Encore hotel and serves three superbly created different cuisines - Sichuan, Lu and Tan along with a few Cantonese dishes.
Seven further restaurants throughout Macau have been awarded one Michelin star, while nine affordable establishments are recognised within the Bib Gourmand category. This category reflects the Michelin inspectors’ favourite outlets for good value and quality cuisine and includes everything from restaurants and local food stalls to noodle shops and congee eateries all within easy reach of key tourist and historic sites as well as on the islands of Taipa and Coloane.
Situated on the south-east coast of China only 40 miles from Hong Kong, Macau has some of the best Portuguese food outside Portugal, Chinese cuisine of all kinds and is home to its unique Macanese cuisine. One of the original fusion cuisines, Macanese food blends Portuguese flavours and cooking styles with local Chinese cuisine and dawis on influences from Africa, India, South America and Malaysia.
Giggling Squid, the restaurant chain which introduced the ‘Thai Tapas’ concept to Britain, is to open in Marlow in Buckinghamshire on Monday 10th February.
The 90-seater, two-floor restaurant will open on the former Pachangas Mexican restaurant site in West Street.
Marlow is Giggling Squid’s eighth location – and is set to be followed by openings in Horsham and Maidstone. The group is also in advanced negotiations on a further six of prime sites.
Valentine's Menu from Lal Bagh's 'Chef of the Year'28-01-2014
Lal Bagh Tandoori in Bushey, a double award winner in the recent Asian Curry Awards has announced a new menu featuring lighter, healthier ghee and oil free dishes, reflecting the change in customer dining patterns.
Owner Martin Miah has also revealed that the 40-seater Chalk Hill restaurant will be serving a special Valentine’s menu with dishes utilising Indian spices noted for their aphrodisiac qualities.
Lal Bagh was honoured at the awards because of their, “Stylish presentation, with delicately flavoured mouth watering dishes, and superb silky sauces, using the finest and freshest ingredients available,” according to Asian Curry Awards Chairman, Yawar Khan.
On Friday and Saturday 14th and 15th November, Lal Bagh will serve a special menu where the dishes contain Indian herbs and spices known for their aphrodisiac properties, priced at £59.50 per couple. The 3-course Valentine’s menu comprises King Prawn Special and Lamb Mono to start; main dishes of Ginger Chicken Pepper Fry and Tava Chicken; with Sag Chana and Bombay Aloo side dishes, accompanied by Pilau rice and a plain Nan bread; a choice of two desserts plus a bottle of rosé white.
Recognising the change in customer dinning patterns, away from heavier curries following a lengthy session, Lal Bagh is redesigning its menu in response to the latest customer-led trends in Indian dining.
The Potts Partnership has launched its Roasting Kits to capitalise on a "roast trend" and to allow amateur cooks daunted by the prospect of preparing simple traditional British dishes, to add “sophisticated flavourings".
Each £5 kit consists of four independent components to produce a “reliably sensational dinner with minimal effort”.
The Potts’ Roasting Kit for Beef consists of a Beef and Red Wine Gravy, a Yorkshire Pudding Batter Mix with Rosemary and a Chilli Hot Horseradish and Mustard Sauce. Turkey, Chicken, Lamb and Pork Roasting Kits are also available with sachets of sauce and condiments in “ table presentable” jars.
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