Topic: Vivek Singh

[Kashmiri Bob]

Been reading about Vivek recently including the threads on here.  Very impressive chef, imo.  Ordered one of his books.  Check out the few recipes on his website.  Can see they going to work without even trying them. Going to be making a few of these. Char-grilled broccoli florets with rose petal and almond.  Mmm!  Cardo/mace powder in a veg dish. Why didn't I think of that? Awesome!

http://www.viveksingh.co.uk/recipes/

Rob 

[Kashmiri Bob]

Did a couple of char grilled broccoli testers.  Made the marinade too thin; overdid the cream.  Mind-blowing flavour though, with the combination of cardo/mace and rose petal, and that extra ginger.  Toasted almond.  Brilliant really. Reckon will stick with medium cheddar.





Begging to be served alongside meat as a platter/starter, imo.  First thoughts were for a Lahore charga.  Now thinking 8-9 pieces of Laziza lamb tikka, minimum.  Double-up the broccoli, dips; serves two.


Rob 

[curryhell]

A far cry from Bir fayre Rob.  But combined with a typical BIR dish, indeed raising the bar mate.  A delight for the lucky diners 

[Kashmiri Bob]

Really getting into this contemporary Indian cooking style.  Book (Cinnamon Kitchen) arrived.  Gives a nice pictorial walk-through for the broccoli.  Also another recipe with the florets on top of tandoori paneer, served with stuffed baby peppers.  Straightforward stuff.  Not sure how I'll get on with the plate decoration though. It appears to be a green chilli made with green chilli sauce, painted on the plate.  I'll have a go.

Rob