ON MONDAY 18TH MARCH, Chef Naved enjoyed a well-deserved break from the kitchen. For this one very unusual evening, his chef’s whites remained pristine and pressed in his locker. Instead of steeling himself for a hectic dinner shift, he felt pleasantly calm and relaxed. An almost holiday-ish feeling overtook him. With a contented smile, he wandered into Dishoom Manchester’s grand Dining Hall, settled into a delightfully rickety bentwood chair, admired his surroundings and waited.
The Dining Hall soon filled with the North’s finest chefs and restaurateurs, all eagerly awaiting Action Against Hunger’s much-anticipated annual charity event, Too Many Critics.
Ruth Allen (Manchester Wire) and Matt White (XS Manchester) heroically kicked off proceedings with Mancunian cheese toast and crispy paneer served with Kairi chutney.
For mains, Emily Heward (Manchester Evening News) and Louise Rhind-Tutt (ILoveManchester) took to the grill and served up tandoori prawns and saffron lamb chops, whilst Neil Sowerby (Taste of Manchester) and Simon Binns (LadBible) took care of the curry dishes with Keralan fish moilee and a roasted cauliflower and aubergine korma. And to end things on a sweet note, Bill Knott (The Financial Times) served a cardamom pannacotta.
The critics were also asked to curate a special beer cocktail for the night, partnering with a local brewery. This included a Mango Shandy using Northern Monk, a Spiced Vanilla Black using North Brewing Co, a Cosmic Butter Brew with JW Lees, a Mang-chester Sour using Shindigger’s Mango Unchained, Bhangra Beatnikz using Beatniks, and a Manchester Union Manhattan using Manchester Union Lager.
Winners were announced at the end of the evening following votes from diners and chefs, with Neil proudly taking the prize for Chef’s choice as well as cocktail creation, and Ruth picking up the people’s choice. Thanks to all patrons who supported this worthy cause! And shabash to all critic-chefs, for your hard work – and thank you, kindly, for giving Naved a night off!
For those wanting to taste at home, cocktail creation winner Neil Sowerby has kindly shared the recipe for his Bhangra Beatnikz.
15ml lime juice
10ml ginger syrup
15ml Kamm & Sons
25ml Plantation Pineapple
2 dash peach bitters
Beatniks IPA beer foam
1. Add the above ingredients (minus the beer foam) into a shaker
2. Shake, hard
3. Top with whipped beer foam
4. Sip with relish
We often find it too easy to hurtle through the days, in an attempt to outpace the bustling city – be it London or Bombay – which always seems to be running away like a steam-engine train on a rickety track. Occasionally, it does us good to pause for thought, to disembark the carriage and sit on the platform awhile.
How does one create a space where people can truly connect over food? How can a host make their guests feel relaxed, at ease, and suitably cared for? Since launching our all-new Dishoom Crockery, we have been pondering the answers to these questions even more than usual. We recently discussed them with Creative Director - and frequent dinner party hostess - Kirthanaa Naidu when we invited her to create a first-class tablescape in our Canary Wharf café.
Each year, the spring equinox – when day and night are equal length – marks a transition in earth’s relationship with the sun. This event, sacred to many cultures throughout history, today thrives as a new year celebration for hundreds of millions.
In Bombay, London, and throughout the South Asian diaspora, you’ll find many folks of the Zoroastrian faith (amongst others) celebrating this new year, or Navroz as we like to call it.
A nurturing presence, neatly packed lunches, and homes that exude warmth – radiating from the walls and from the person within. In uncertain times, we look to the motherly figures in our lives for gentle guidance, affection and life’s most important lessons. For those looking to show gratitude this Mother’s Day, new curiosities have appeared on the Dishoom Store. We hope to impart a little inspiration as we share gifts to guarantee warm smiles.