Tuesday, 18 October 2011

Tilda Diwali SupperClub

Tilda Basmati rice PR in partnership  with private chef and food writer Maunika Gowardhan, @curryinacurry and  fellow food blogger Luiz Hara, @TheLondonFoodie,  organised a fabulous, by invitation only,  supper club for food bloggers  to showcase the diversity of Tilda Basmati rice recipes  and to celebrate the upcoming Diwali. 
Tilda Basmati rice  is 100%  Basmati rice  which undergoes a rigorous  quality control to ensure there are no added broken grains, which interferes in the cooking process making the rice  sticky and heavy. Basmati means 'prince of fragrance' due to it's aroma. It's low in fat and made up of 85% of carbohydrate which is essential to good health and important fuel for exercising and  muscles development. It's gluten-free. Tilda diverse range of rices consist in everyday rice, dry basmati products; their brand of new range stir fry (sachets) comes in Thai red and  green,  Kumg Po and peking flavors; steamed Basmati rice. We were introduced to some new flavours: Sundried tomato, coconut, lemon and lime & coriander.

Diwali is a pan-Indian celebration, also known as the ‘Festival of Lights’, this year  Diwali falls on the 26th October . Celebrated around the world, it symbolises the triumph of good over evil and marks new beginnings. It is a festival with food at the heart of the celebration with families and friends getting together for long and magnificent feasts. 

Mumbai born Chef, Maunika Gowardhan, uses fresh ingredients to create home cooked, robust and authentic Indian food. She devised and executed the special menu for the Diwali supper club. Find some of her recipes here: Tilda Diwali recipes.
Maunika
The Menu: 
Tilda Diwali Supper Club Menu
 
APERITIF:  ORANGE & CARDAMOM MARTINI
Made with Vodka, cointreau, marmalade and cardamon - delicious and lethal!  

Great cocktail - I already made it at home!

WINES: Santa Rita Gran Hacienda Reserva Sauvignon Blanc
Santa Rita Gran Hacienda Reserva Carmenere

Deep fried sundried tomato & mozzarella rice balls
Tilda Sundried Tomato Steamed Basmati Rice is tossed with fresh basil, parmesan and cracked black pepper; stuffed with gooey mozzarella served with a mint dipping sauce
crisp outside and smooth inside with a melting cheese center

Paneer Haraa Tikka
Indian cottage cheese marinated in a green herb marinade with garlic & fresh chillies. Grilled until soft and charred around the edges. Served with a pineapple and black pepper chutney
Paneer - Indian white cheese went down very well with the tasty chutney

Haraa Masala Chicken
A classic dish hailing from the Khoja community of India. Green spiced chicken cooked with caramelised onions, fresh mint & coriander coating the chicken pieces. Full of flavor and depth

Keralan Fish Curry
Meen Moilee, as it is known, is a coastal treat. Moist fillets of sea bass infused in a coconut gravy with fresh curry leaves, ginger and zesty lemon juice
My favourite dish of the night,  delicate  coconutty flavors

Baingan Ka Bharta
Charred aubergines cooked in spices and fresh ginger; a home cooked dish that spells absolute comfort

Lamb Yakhni Pulao
Succulent lamb chunks cooked in whole spices and fried with Tilda Basmati Rice, garlic and ground spices cooked in lamb stock and butter

Roti / Naan
Roasted cumin & pomegranate Raita
Papad / Poppadums
Lamb, Aubergine had a lovely kick and smokiness to it, Roti/Naan, Poppadums

Coconut, Ginger & Tilda Basmati Rice Pancakes
Creamy ginger rice pancakes fried in butter topped with chunks of grilled pineapple and a drizzle of maple syrup
The pancake were made with rice batter, the grilled and caramalised pineapple maple syrup added another dimension to this desert.

Bengali Bhapa Doi
A Bengali favorite of steamed cardamom infused sweetened yogurt served with mango puree
not too sweet and light desert

Masala Chai
The perfect Indian cuppa – spiced of course!

Great  authentic Indian fare with plenty of contrasting and gutsy flavors. I had to refrain myself not to go for second helpings. I am looking forward to cooking  Maunika's recipes at home.
Another winning  meal at  The London Foodie / Grazing Asia.


Edible Experiences

4 comments:

Hungry Becs said...

Ah this looks lovely, I like the Diwali take on arancini and LOVE that light!

Rosana said...

Hey Becs, The food was amazing and Luiz has two of these lights. Gorgeous!

Crumpeats said...

Looks delicious..i really love Paneer but normally cube it in curries..a new thing to try!

Koh samui villa said...

I love cooking with Thai chili it makes the dish more distinct. Thanks.

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