Be prepared to be whisked away to the colourful and cultural streets of India when The Spice Club comes to Spinningfields in a pop up traditional, beautifully decorated Maharaja style tent hosted by Raj Tent Club. We will be selling delicious home-made, freshly prepared Indian street food to hungry-passers by over the lunch period on Thursday 13th June from 11am-2pm so be sure to come hungry! No booking necessary.
Intrigued? Well why not check out the street food inspired snaps from my travels to India and the mouth watering menu that we will be serving up, below..
As I write this, I can see the frost hardening on my window sill and the pavement covered in a blanket of ice through my bedroom window. We are well and truly in the midst of winter here in the U.K and the temperature has decreased dramatically this week consequently resulting in it being absolutely freezing outside. That said, after dinner last night (I had home-made tadka dal and cumin rice if you were wondering), I had the biggest craving for ice cream! I was in the mood for something fruity and decided nothing apart from a creamy home-made mango kulfi would satisfy my craving! Ma and I made this for the dessert course at the Diwali supper club we hosted (the photos are from said event) and it went down a treat with our guests.
This recipe is a twist on the traditional one. It’s creamier in texture and is so simple to make! Take a closer look..
This classic Chicken Curry recipe really takes me back to my childhood. It reminds me of spending perfect Sundays at my Grandma’s house. Every time I make this dish it takes me back to our weekly family gatherings. Uncles, aunties and cousins would congregate at my grandma’s home every Sunday and whilst all the ladies would be busy helping to cook up a grand feast in the kitchen, all the men would be catching up on the latest business gossip or discussing the most recent sports headlines over chai (general man stuff !)
I was always in charge of kneading the chapati dough and I took my given duty very seriously, ensuring I had made enough and constantly pressing on the dough to check the consistency of it was just right. We always made a plethora of dishes, with plenty of fragrant cumin rice and rotis to go round, at least twice..it’s the Indian way! The aroma of the chicken curry dish would always pull me in immediately and I would scurry in-between family members to make sure I could land myself a generous portion before anyone else. Thinking about it, my eating habbits haven’t changed much since then..this still happens to this day!
The recipe below is for the boneless version. You can of course customise this recipe according to your preferences. I hope you enjoy it! Please let me know what you think of it below or alternatively tweet me @thespiceclub
Last Saturday we hosted our Indian Street Food supper club. Our intention from the beginning was to showcase what authentic Indian street food is all about to our guests. I’ve been lucky enough to travel to India several times (over 15!). It’s a truly amazing country full of so much vibrancy, colour, culture and (of course) amazing food. The vastness of Indian cuisine never ceases to amaze me. From the delicious paper thin dosas in South India cooked on hot plates, to mouth watering North Indian Afghani chicken roasted in charcoal tandoors, there are so many different types of appetising dishes on offer! India’s huge range of cuisines can be seen best on the streets. Stopping at a road side vendor for a quick snack, on the way to work or whilst running errands in the city is a way of life for Indians. On one street you may see road side vendors serving up anything from hot samosas and spicy aloo tikkis to freshly pressed sugar cane juice!
Re-creating street food back in Manchester is one of my favourite things to do in the kitchen. In preparation of our street food supper club, Ma and I created a feast of a menu for our guests to enjoy..
Last Saturday saw the celebration of The Spice Club’s 2nd Birthday! We celebrated in style by hosting a home-made, grand, Indian feast with a menu featuring a mixture of classic Spice Club favourites and new dishes too. It doesn’t feel all that long ago when I approached my Mum with (what I thought was) a simple proposition…inviting strangers into our dining room for dinner. Of course without hindrance my Mum being the sensible and responsible parent she is, said no. After a little (a lot of) persuasion however, we were on the way to establishing our very own underground restaurant from our home! At our very first event we hosted a supper club for 8 guests.. 2 years on, we now host monthly dinners for 30 guests. I can’t believe how much we’ve grown over the last 2 years and would like to take a moment to say a big THANK YOU to all of our guests who have dined with us and supported us so far! Without you, we wouldn’t be where we are now! We’ve shared a lot of amazing moments with you over the last couple of years and as a result have made so many friends.
This dish is great if you’re looking to cook something wholesome and nutritious but don’t want to sacrifice on flavour and taste! I love the combination of vegetables in this recipe-the meatiness of the mushrooms combined with the comforting potatoes marriages together perfectly to create a delicious and satisfying dish. I’ve also added peas to add a little bit of colour and slight sweetness. The beauty of this recipe is how customisable it is. If you’re not a huge fan of mushrooms, you can omit them (potatoes and peas is a very popular Punjabi dish!) or you can even replace with paneer.
I cooked this dish in a pressure cooker and it literally took 5 minutes. However, it can be cooked in a normal pan too and this is the recipe I’ve written below for y’all.
With Autumn around the corner and the temperature dropping slightly, served with some hot chapatis, this dish is a great “warmer-upper”! Try it out and comment or tweet at me to let you know what you think @thespiceclub.
This recipe is one that has been tried and tested at many family dinner parties and always go down a storm. Shammy kebabs are usually made with minced lamb and channa dal and although this recipe is a vegetarian twist to the traditional one, they are still meaty in texture and delicious! Let me know what you think and tweet a pic to @thespiceclub with your results!
Makes 12 kebabs
What we need:
½ cup channa dal lentils
½ cup soya granules
1 slice of white bread
½ cup boiled potatoes mashed
1/4 tbsp gram flour
1 green chilli, chopped
½ cup fresh coriander, chopped
½ cup carrots, grated
2 tsp dried fenugreek leaves
2 tsp salt
1 tsp chilli flakes
2 tsp garam masala
1 tsp coriander seeds, crushed
Oil for frying
How we do:
- Soak the channa dal lentils overnight
- Grind the bread in a food processor to form bread crumbs and place in a mixing bowl
- Drain the lentils (do this well so there is no excess water)and grind in a food processor
- Add the ground lentils to the breadcrumbs. Now add the remaining ingredients to the bowl and mix well together until it begins to collect together. Knead for 2-3 minutes until you have a firm dough.
- Separate into little balls then pat slightly to make round kebabs, approx 7cms wide and 2cms thick.
- Heat the oil on medium. Once hot, add the kebabs one at a time and be careful not to overcrowd (I fried 3 at a time in a small wok). Once golden on one side, turn them over until golden on the other. (NB-You can also shallow fry on a flat griddle with a little drizzle of oil if you prefer)
- Drain on a paper towel and serve hot with mint or tamarind chutney!