Baburchi Cuisine

Fine Indian Food

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Celebrate Pulses at Bristol’s Dal Festival!

 The British Dal Festival runs at a variety of venues throughout Bristol starting on 19th March and culminating on Sunday 25th March in a Grand Dal Finale.

Dal is a Hindu word meaning either a split pulse, such as lentil, bean, pea or other legume, or a soup or stew made with any type of pulse, whole or split.  Whilst the various dal dishes are traditionally the fare of the Indian sub-continent, the festival also celebrates pulse dishes from around the world, including Mexico’s refried beans, the fava dips of Greece and Britain’s own pease pudding and mushy peas.

 A number of events have been organised for the festival kicking off with a Dal Trail around the city.  Many restaurants and eateries have agreed to take part, offering their own signature dal dishes up for tasting.

At Bristol’s Farmers Market on Wednesday 21st March there will be a free ‘Its Dal-icious’ lunch offered in association with The Thali Cafe and community organisation 91 Ways.  Schools will be involved as well receiving educational packs prepared for them by Jenny Chandler, author of Pulse and the United Nations Pulse Ambassador for 2016.

Indian Food Breaks the Rules – that’s Why it Tastes so Good!

I spotted an article recently about the theory of food pairing.  Originated by popular chef Heston Blumenthal and Francois Benzi, described as a ‘flavour chemist’, it argues that food with matching flavour molecules combine to make the tastiest food.

Apparently an average food ingredient contains some 50 matching flavour molecules while complex substances such as red wine may contain over a thousand.

It is argued that the two main factors that combine to produce a dish’s flavour are ingredients and technique.  Ingredients can be divided into two groups, ‘quiet’ ingredients such as butter, milk, paneer and rice and ‘loud’ ones which include chillies, horseradish, rosemary and tarragon.

Tagged in: cuisine food indian spices

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Combat Bowel Cancer with Hot Curries!

The Journal of Clinical Investigation has published a study which suggests that a chemical compound found in spicy curries can help prevent the risk of developing bowel cancer.

Capsaicin is what gives chilli peppers their heat.  In an experiment it was given to mice by scientists.  It triggered a pain receptor in cells in the lining of the intestines which resulted in a reaction reducing the likelihood of developing colorectal tumours.  In fact it was found to extend the life of the subject mice by up to 30%.


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The Magnificent Seven – Curry Facts & Myths!

The internet is a wonderful tool, as we all know.  Here are seven interesting facts and myths about curry that I have come across in my googling.

1.    The earliest known curry is believed to have been made in Mesopotamia in around 1700BC.

2.    The word ‘curry’ is thought to have derived from the Tamil word ‘kari’ meaning spiced sauce.

3.    Korma is probably the most misunderstood curry in the world.  The word means slow cooked or braised rather than the British understanding of it as a mild curry.  Indeed, it can be very mild or fierily hot, depending on the ingredients used.

Tagged in: chilli curry indian sauce

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School Kids Grow Their Own Curry!

I am pleased to announce that for the second year the British Curry Club are helping primary school students to grow their own curry ingredients.

Selected schools have already received packets of seeds supplied by Sutton Seeds.  The hope is that the chosen schools will form gardening clubs and post news of their crops on their respective websites or social media pages.