A new thing from Inder’s Kitchen

Chicken Bhuna and Paneer JalfreziInder’s Kitchen is – for my money – the best place to eat Indian food in Cambridge. Let’s just get that out of the way.

They’re great. They’ve been going for about five years, and I remember being delighted when they started – it felt fresh to have a more high-end, home cooking inspired take on Indian food available, something to offset the curry house archetype.

Now, I love a classic Anglo-Indian cliche curry, but they’re not exactly magical feats of foregrounding single interesting flavours. Inder’s hits that spot – the food isn’t greasy, it tastes fresh and intricate, and it goes beyond (while sometimes including) the korma/dhansak/vindaloo etc standards.

Despite only doing takeaway, Inder’s has always tried to diversify a bit – they’ve had a food van, tried chilled-to-reheat and frozen, and started making sauces and chutneys. And that’s how I found myself in their industrial unit kitchen, trying their latest venture: a set of curry kits to make at home.

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Frozen soufflé, fresh fish, and a bit of business chat

I don’t do a lot of PR gigs. Not, you understand, because I have any kind of ethical framework. It’s more that recent offers have tended to be either “bake this and tweet about it” (yawn), or something genuinely interesting I can’t make because my calendar is a car crash.

Then I got an email asking if I’d like to try “the UK’s first cook from frozen soufflé”, as part of Iceland’s new autumn range.

I know, right? A total disaster, obviously. I’ll get a funny story and a free lunch. Sweet.

Except it was actually good.

Lemon souffle (cook frokm frozen)

I think we need to talk about soufflé.

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