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This Madras Meatball Curry recipe is a dish that represents the local cuisine of Madras, with its harmony of the delicate flavour of coconut milk with the strong aroma of the spices that bursts with a tingling sensation from the tender and juicy lamb meatballs. Served with a chewy and slightly sweet parotta and a warm bowl of rice turns it into a heavenly meal. The Madrasi Mutton Meatball Curry also known as Mutton kola urundai kozhambu in Tamil is a fragrant and aromatic dish from the port city of Chennai in Tamil Nadu, South India. The juicy tender lamb meatballs melt in the mouth with a burst of aroma and flavour from the Madras Curry Powder. The experience stays memorable with a rich and creamy curry made with coconut milk and coconut cream. What is Madrasi cuisine? The name Madras brings to mind the allure of the historical fishing port settlement on the Coromandel coast known for its vibrant arts, exquisite temples and scenic beauty of the rich coast of Tamil Nadu. Madrasi cuisine favours rice as its staple food with a lot of importance to meats and fish. Every meal is had with a generous serving of warm rice either served plain or with a spiced flavour such as lemon rice, tomato rice or tamarind rice. The entire meal is traditionally served on banana leaves which after the meal turn into fodder for the animals. Ingredients For the Meatballs 450 grams of Lamb mince 1 Egg 15 grams of Ginger 100 grams of Onion 15 grams of Garlic 1 tablespoon of Madras Curry Powder 2 tablespoons of Coconut Cream Salt to taste Ingredients For the Curry 2 tablespoons of Coconut Oil 1 large Onion 3 tablespoons of Tomato Paste 500 ml Coconut Milk 250 ml Coconut Cream 3 tablespoons of Madras Curry Powder Coriander For garnish Salt to taste Ingredients For the Parottas 150 grams of Glutinous Rice Flour 100 ml of Water 45 grams of Castor Sugar 45 lm of Coconut Milk - 45 ml 15 grams of Vegetable Oil How to make the Madras Meatball Curry Chop the onion, ginger and garlic. In a high-power blender, blitz all the ingredients for meatballs together into a fine mince. Using well-oiled hands, roll the mince into equal-sized round balls. Either heat up some oil in a skillet and shallow fry the meatballs or alternatively lay them on a greased baking sheet and bake at 200C for 25-35 minutes till the crust is golden brown. Finely chop onions and chop coriander leaves for the curry. Heat coconut oil in a large pot and sauté the finely chopped onions till golden brown. Add the tomato paste and curry powder and stir until cooked. Add the coconut milk and coconut cream and once it comes to a boil, turn the heat down to low and simmer for 10-15 minutes. Adjust seasoning and consistency. Add the meatballs to the curry and stir well till all are submerged. Cover with a lid for the meatballs to soak in the curry. Take the glutinous rice flour in a large bowl. Combine the water, sugar, coconut milk and oil in a small pot and simmer it till the sugar is dissolved. How to make the Parottas Pour the mixture into the bowl with the rice flour and mix vigorously with a spatula or chopsticks till well combined. Using lightly oiled hands, knead into a dough. Adjust consistency as required with a teaspoonful of water or oil. Divide dough into small 8-10 equal portions and roll them into balls. Flatten the ball between the palms of your hands. Heat a non-stick skillet over medium heat and brush some oil on top. Place the flattened parottas and cook until golden brown on each side for about 3-5 minutes. Let the Parottas cool before serving. Garnish the meatball curry with coriander and serve hot with the parottas and rice.

The Madras curry powder is an irreplaceable part of the local Madrasi cuisine with a balanced earthy and fragrant profile from the cumin, coriander, fenugreek and mustard with a mild hit of spice from the peppercorn and chilli. The name Madras brings to mind the allure of the thriving historical fishing settlement on the Coromandel coast in Tamil Nadu in Southern India. The settlement was famous as a trading port in the early days of the East India Company’s trade network. The spice trade brought a vast number of spices from the East Indies and all over India to Madras. What is Curry Powder? Curry powder is an aromatic blend of lightly roasted and ground spices. It is one of the most versatile ingredients to have in the pantry. A spoonful of curry powder can enliven a hearty curry dish or bring out the aroma of a rich broth or soup. It can also be used to make a diverse range of dishes from a curry dip with yogurt or mayo to a seasoning for snacks such as curried sweet potatoes. In India, every region, culture and family have its variations of curry powders depending upon the tradition, lay of the land and the spices found in the region. Every Indian child’s earliest and most enduring memory is of their grandmother grinding spices at home on an early spring morning in a traditional mortar and pestle. Ingredients Cumin seeds - 1 ½ tbsp Coriander seeds - 2 tbsp Mustard seeds - 1 tbsp Fenugreek seeds - 1 tbsp Cinnamon - 4 sticks of 2 inches each Green Cardamom - 12 pods Dried Kashmiri red chilli - 6 piece Black Peppercorns - 1 tbsp Dried Curry leaves - 12-14 no Turmeric - 2 tbsp Procedure 1. Heat a skillet and roast the coriander seeds, cumin seeds, fenugreek, mustard, cinnamon, black peppercorns, cardamom and dried chillies for 4 to 5 minutes till aromatic and toasted. Keep stirring or tossing around in the skillet to ensure they do not burn. 2. In a blender or coffee grinder, blitz them together with curry leaves into a fine powder. 3. Add turmeric and mix well together. 4. Store in an airtight container away from sunlight. Once toasted and blended, this homemade spice blend will remain safe to consume for a long time. However, spice blends tend to lose their flavour and bold intensity over time. This Madras curry powder will stay fresh to use for 8-10 weeks. It will serve you perfectly when making a delicious Madrasi curry or whipping together a beautiful dip with yoghurt when you have company.

Nothing describes the complexity of Indian food better than curry. Every culture and every household has its own variation to the beauty of curry depending upon the lay of the land, climate, availability of ingredients as well as religious practices. From south to north, to the east and the west, the thing this huge land has in common, is its love for a warm bowl of curry. Unity in Diversity India is a land of beautiful culture and tradition. Every traveller writing about their journey in India from Megasthenes, Fa-Hien and Marco Polo to a backpacking blogger in the 21st century depicts the region as a mystical land with an allure that is magical yet perilous; wonderful yet dreary. India is one of the most diverse cultural hotspots in the world with over 1650 different languages and cultures. Each culture has preserved its traditions and customs over centuries. And of course, the earliest and the most important tradition for any culture is its love for food. Nothing describes the complexity of Indian food better than curry. With innumerable differences from the spicy and hearty meat curries of North India to the earthy coconut curries of South India, from the fragrant lentil curries of West India to the mild-pungent fish curries of East India; the one thing that brings together this diverse land is a warm bowl of curry! One of the most endearing and enduring memories of every Indian child is of their grandmothers toasting and grinding spices on an early spring morning for an aromatic curry powder from a recipe as old as time passed on from mother to daughter and later in the afternoon making their favourite curry for lunch. Curry is the most essential part of the Indian meal. It comes in many forms to constitute the main course of the meal from vegetables and lentils to eggs, poultry, meat or fish. Some cultures also use fruits to make their curry such as jackfruits, bananas or mangoes! North India The vast ranges of the Himalayas with glacial rivers flowing across the highland plateaus of North India boast a scenic landscape with fields of grain and green pastures. Wheat and other grains are the staples of the region. Due to chilly weather and a cold climate, people rely on a protein-based diet with hearty meat curries made with lamb or chicken. However, the region also boasts a large number of vegetarian communities who source their protein from the vast fields of grain and lentils. Hearty and seasoned vegetables are used for the curries in the North such as spinach, mustard greens, cabbage, cauliflower and radishes. With Delhi being the seat of the historical rulers, Northern India derives a lot of its traditions from Mughlai cuisine. The curry in North India has a rich and creamy texture from dairy, cream or a mixture of blended nut pastes which adds to the warmth and comfort against the harsh Northern winter. They rely on bringing out the base flavours of the ingredients by using mild earthy spices such as fenugreek, cumin and amchur (dry mango powder). The famous curries of North India are deeply rooted in their tradition from the Mutton Rogan Josh and the Yakhni (Hearty Lamb Curries) of the Kashmir valley to the world-famous Butter Chicken or Murgh Makhani of the Punjabis along with the cultural classics such as Sarson da Saag (Mustard green curry) and Aloo Gobi(Potato and Cauliflower Curry). South India Adorned by coconut and palm plantations, South India boasts one of the longest and richest coastlines. With a tropical warm climate, heavy rainfall and vast numerous seafronts, the fertile region is the land of the farmers. Owing to the climate and the sea, the people traditionally eat a lot of vegetables, fruits and fish although they are known to love their occasional lamb or chicken curry. Rice is the staple food of the region enjoyed best with a hot bowl of the spicy and aromatic curries of the South. Being the hub of trade between Europe and Asia in the early years of the spice trade, South India was blessed with an abundance of spices. As the climate is quite hot, South Indians use spices with more heat because it helps to induce sweat and cool the body down. They rely on flavouring their curries with a generous amount of spices or their traditional spice blends incorporating black peppercorn, cinnamon, mustard seed, cardamom, nutmeg, clove, and dried curry leaves. The base for curries in the South is tropical coconut milk or coconut cream with generous amounts of tamarind or kokum as a sour element. The South Indian curries are served generously over a warm bed of rice on a banana leaf. The Rasam and the Sambar are the epitomes of cultural diversity with every household having its unique recipe but sharing an equal amount of love for the aromatic lentil curries. From the numerous Coconut & Fish curries of Kerala to the infamous Chettinad Chicken of Tamil Nadu, the complex flavours of South Indian cuisine are as indescribable as their complicated names! A ladleful of love Every culture and every household has its own variation to the beauty of curry depending upon the lay of the land, climate, availability of ingredients as well as religious practices. From the hearty and flavourful Mutton Rogan Josh of the valleys of Kashmir to the spicy and aromatic Sambar of the Southern coasts, all of the culture, tradition, values and history of the people is entailed in a warm bowl of a curry best eaten by hand with a company of friends to cherish and tales to enliven. The one thing every culture shares in their curry is a generous serving of love.

Seafood is a beloved delight that is eaten all around the globe. Every country has its twist using shrimps and prawns. This shrimp toast recipe is perfect for a garden party or as a treat on a hot summer day. Enjoy with a chilled beer, wine or Champagne. For the Shrimp Toast You Need: 1 thick slice of toasted sourdough bread 5-7 pre-boiled and peeled big shrimps or prawns 1 teaspoon of caviar 2 slices of lemon 1 tablespoon of mayonnaise 3 slices of cucumber 1 pre-cooked and peeled egg Baby spinach White pepper and salt How To Make Shrimp Toast: Slice and toast the sourdough bread. Spread the mayonnaise on the toast and top with baby spinach. Slice the boiled and cooled egg and place it on top of the spinach. Add the precooked and peeled shrimp and squeeze over some of the lemon juice. Add the cucumber slices, one lemon slice and caviar. Add salt and pepper to taste. Enjoy with a cool beer, a glass of wine or Champagne.

Gambas pil pil is a must-try Spanish tapas dish and a real crowd-pleaser. Delicious garlic and chilli-infused prawns that is super easy to make with only a handful of ingredients. Perfect for date night, a Spanish evening with a glass of wine or just as a treat. Gamba Pil Pil is often eaten as part of a larger tapas platter, served together with strong hard cheese, hams, potato bravas and seafood. But it is just as good on its own. Just serve it with a nice glass of wine and slices of freshly baked baguette. For Gambas Pil Pil You Need: 6 -8 fresh raw and peeled big jumbo or king prawns 1 large clove of garlic, peeled and finely sliced 1/2 - 1 teaspoon of dried, hot chilli flakes 4 tablespoons of olive oil A pinch of smoked sweet paprika Optional flat-leaf parsley, finely chopped as a garnish. How you make The Gambas Pil Pil: Heat the olive oil in portion sizes of earthenware, clay or ceramic bowl or a small pan. When the oil is hot, add the garlic and chilli flakes and fry until lightly brown. In the same oil, add the prawns and cook for about two minutes, stirring or turning the prawns after one minute. Season with salt and if desired garnish with parsley. Serve in portion-size bowls or transfer to a plate. Serve hot with fresh rustic bread or slices of baguette to dip into the spicy oil.

The liquor originated as a medicine and transformed from an army remedy to a mass-produced booze in the Victorian era. Once referred to colloquially as Dutch Courage or Mother’s Ruin, Gin is now one of the most elegant, trendy and popular spirits in the world. With artisanal distillers creating countless new varieties and increasingly unusual recipes and bartenders creating quirky mixes, there’s no end to the options for what you can do from Gin. Along with this taste for gin, there’s been a growth in the attraction towards the beverage’s distilleries and appeal for tours. Northern European Countries offer the greatest selection with London being the capital of Gin. Scotland is known to be the largest producer of Gin. Plymouth Gin – England’s Oldest Distillery Plymouth Gin is a traditional Gin variety that comes from the port city of Plymouth in South-west England. It is a lighter-bodied gin that is more focused on citrus notes. Only one distiller has the license to produce it under Plymouth, Coates & Co operating from the classic Black Friars Distillery. It is the oldest working distillery in England. The Black Friars Distillery is considered a National Monument as it was built in the early 1400s. The most intact part of the distillery is the Refectory Room, a medieval hall with a fine hull-shaped timber roof built in 1431. It was formerly a monastery inhabited by the Black Friars. It’s one of the oldest buildings in Plymouth and is protected as a cultural heritage site. The History of the Plymouth Gin Distillery The Pilgrim Fathers spent their last night in England here in 1620. It was from the distillery they made the short walk down to the harbour to set sail on the Mayflower on their great voyage to start a new life in America, where they founded a new Plymouth. The Mayflower ship forms Plymouth Gin's trademark label today. Black Friars Distillery is indisputably the oldest working gin distillery with records of a 'malthouse' on the premises dating back to 1697. The Plymouth Coates & Co was established in 1793 and the distilling of Plymouth Gin began which is carried out to this day by the original recipe. Visit The Plymouth Gin Distillery The distillery hosts a gift shop and a bar lounge in the Refectory Room. There are regular distillery tours carried out that relive the history of gin and the distillery with an overview of the process as well as tasting sessions. The tour also offers a complimentary miniature of Plymouth gin or alternatively a glass of Gin & Tonic on the house. If you like to know more about the Plymouth Gin Distillery and its products, you can check out its official website here. Hernö Gin – Sweden’s Most Awarded Distillery There Are Power And Great Beauty In Solitude Hernö Gin is the world’s most awarded craft gin producer that is the result of an organic and handcrafted process. It was the first gin distillery to be opened in Sweden in 2011. The distillery is situated in the middle of nowhere in the countryside, but yet a strong spot on the map of the gin world. The village of Dala has a natural beauty inspiring to create and make dreams come true. A perfect recipe for perfection, a combination of soil for purity and passion. Hernö Gin is created with eight organic botanicals from all over the world that result in a clear spirit made from Swedish winter wheat and water from the deep wells in Dala, naturally filtered by geology created during the ice age. To derive the maximum flavour possible from the natural filtering of water, Hernö Gin is not separately chill filtered. It has a round and smooth taste, with a distinct juniper character, fresh citrus notes and a unique floral complexity. Pronounced in elegance and rich in flavour, the gin created by Hernö Gin is so palatable and smooth that they are perfect to enjoy neat. Visit The Hernö Gin Distillery The Hernö Gin distillery mints a unique membership coin every year which serves as a club membership identity as well as a memorable collection. Here you can enjoy delicate lunch food, Swedish fika and Hernö Gin cocktails. The in-house cocktail bar, guided distillery tours and gin-tasting sessions are open every day throughout the summer season. Hernö Gin is open for visiting this summer from 26th June 2023 to 9th August 2023. Off the season, Hernö Gin conducts guided tours twice a month with cocktail workshops as well. If you like to know more about the Hernö Gin Distillery and its products, you can check out its official website here. Bombay Sapphire – Most Famous Gin In The World The most popular gin by choice all over the world is the classical blue crystal bottle of the Bombay Sapphire gin. The Bombay Sapphire Distillery is situated on the historical site of the water-powered Laverstoke Mill in Hampshire, England. The mill was one of the sites used to manufacture banknotes for the glorious British Empire in the Victorian era. In the 1960s, the paper mill ceased all operations and after decades of decisions on what to do with the premises, the Bombay Spirits Company purchased the Mill in 2010. The proprietor Dakin family purchased a still, and adapted it to separate the exotic botanicals from the neutral grain spirit, capturing the flavours of the botanicals in the vapour – an artisanal gin distillation process now known as Vapour Infusion, and still faithfully used by Bombay Sapphire today. Visit The Bombay Sapphire Distillery Bombay Sapphire conducts regular guided tours showcasing the history of the Laverstoke Mill and Bombay Sapphire along with gin-tasting sessions and their exclusive mixology masterclasses that would turn you into an expert home mixologist. If you like to know more about the Bombay Sapphire Distillery and its products, you can check out its official website here.

Gin is the London pub classic and in Victorian England, people turned to public houses or pubs for Gin or beer as a substitute for water. In 1830s London, the infamous Public houses or Pubs were in full swing, and Charles Dickens himself was knocking back Gin while writing “Oliver Twist.” During times in history when water wasn’t particularly safe to drink, some societies around the world considered alcohol to be a perfectly good alternative for quenching thirst. And as one would expect, this belief had quite an impact on the people living in them. What is Gin? Gin is a crystal clear distilled spirit that gets its primary flavour from being infused with dominant aromatic botanical flavours of juniper berries, herbs, spices, flowers, and fresh and dried fruits. Gin is produced in different ways from a variety of herbal infusions, accounting for a wide range of distinct styles and brands. Gin initially comes from a grain base, usually wheat or barley, quite similar to Vodka. In its essence, any gin starts as a vodka which is then redistilled with botanicals. Vodka stays free of any aroma or flavour while gin is infused with multiple flavours to create a unique flavour profile. The main criteria for this aromatic, flavourful spirit is its discernible predominant juniper flavour which is supported by other botanical elements; traditionally coriander, citrus, rosemary, cassia, liquorice, orris, seeds and other herbs. The modern contemporary gins are distilled using different spices, leaves, fruits and flowers to add greater complexity. Gin is normally bottled at 80 to 90 proof and its flavours range from floral to citrus to fruity. Types of Gin There are three types of gin which are classified by the method of production distilled gin, redistilled gin and compound gin. Distilling gin is a process of extracting essential oils similar to making perfume and creating a clean, pure spirit. Distilled gin Distilled gin is made by distilling a mash, or fermented alcohol base, similar to the production of brandy or whiskey. The botanicals are put in a basket and hung inside the alambique while distilling the spirit. This way the vapours of the alcohol are forced through the botanicals and will retain the flavours once condensed back into liquid, and the gin will acquire a more delicate and subtle flavour. Redistilled gin Redistilled gin is made from a second distillation of a distilled neutral spirit. It is the most common and oldest method of making gin. A neutral spirit is redistilled with juniper berries and botanicals to give the gin a bold and distinctive flavour. Compound gin Compound gin is a cheap and simple way to make gin. Extracted essences of juniper berries and other spices are blended with a distilled neutral spirit to impart flavour. Every gin in the world is unique as each distiller will have their own technique and each recipe will have a unique flavour as there are hundreds of different botanicals used in making gin. Styles of Gin While gin is traditionally made in England and Netherlands, it is a versatile spirit that can be made anywhere. The global popularity of gin led to several different styles of gin. Genever Gin Genever Gin is the original style of gin from the Netherlands that dates back to the Dutch War of Independence. It is similar to whiskey where the malted grains are allowed to germinate but the fermentation is abruptly stopped to give a robust flavour with botanicals and is sweetened. It has a distinct rich flavour and taste with fewer citrus notes and more earthy qualities. London Dry Gin London Dry Gin is the most traditional and is considered the benchmark of quality gin. It originated in England but is produced all over the world. The most famous brands of Gin such as Bombay Sapphire, Beefeater and Tanqueray are all bottles of London Dry Gin. It has a dominant juniper flavour and fresh citrus notes. Fresh or dried citrus peels are added before distillation which provides the citrus highlights. In the term “dry” there aren't any artificial flavours added apart from the natural flavouring from the botanicals. Old Tom Gin Old Tom Gin is the English successor of the Genever gin. It was brought to England and made sweeter to cover the taste of poor-quality spirit by using liquorice. It had a reputation for being a cheap booze for the common masses which had poor quality and taste. Modern Old Tom gin is a higher quality style of a sweeter gin with a robust flavour. Plymouth Gin Plymouth Gin is exclusively made in the port city that its name comes from. It is a lighter-bodied gin that is more focused on citrus notes. The typical ingredients include juniper, cardamom, dried orange peels, coriander seeds, orris root, and Angelica root. Currently, only one distiller has the license to produce it under Plymouth, Coates & Co. New Western Dry Gin New Western Dry Gin was the name given to the style of gin innovated by distiller Christian Kogstad and bartender Ryan Magarian when they co-founded Aviation Gin in 2006. They created a style of gin without a dominant juniper flavour. Instead, it emphasized the botanical ingredients traditionally added to gin. Gin for the Soul From the tropical islands of the Pacific to the highlands of continental Europe, gin is the perfect drink to enjoy during the warmer months. With the approaching summer, it is time to bring out the gin from the back of the shelf and make your favourite cocktails. From the timeless classics of the Martini, Negroni, Tom Collins and Gin & Tonic to the modern trends of bartending with the Singapore Sling, Gin Fizz and the New York Sour, Gin always takes the spotlight as the star of the cocktail culture.

One of the most classic cocktails in pop culture is the Gin & Tonic, considered the gentleman’s drink appreciated by the showstoppers of pop culture from James Bond to Humphrey Boggart in Casablanca. The popularity of the cocktail is celebrated worldwide through International Gin & Tonic Day on 19 October. The key element to the delight of every bar is the crown gem of aromatic alcohol known as Gin. “The gin and tonic has saved more Englishmen’s lives, and minds, than all the doctors in the Empire.” - Winston Churchill What is Gin? Gin is a crystal clear distilled spirit that gets its primary flavour from being infused with dominant aromatic botanical flavours of juniper berries, herbs, spices, flowers, and fresh and dried fruits. It is traditionally made in Europe but it is a versatile spirit that can be made anywhere. The main criterion for this aromatic, flavourful spirit is its discernible juniper character which is supported by other botanical elements; traditionally coriander, cassia, liquorice, orris and other herbs. The modern contemporary gins are distilled using different spices, leaves, fruits and flowers to add greater complexity. Gin Origins The name gin derives from the old English word genever, derived from genièvre in French and jenever in Dutch, all of which are derivatives of the Latin word juniperus, meaning juniper. Juniper-infused concoctions originated as a medicinal liquor made by monks and alchemists in the Low Countries which is the region of Belgium and The Netherlands during the Middle Ages. The juniper berry was well-known for its physiological effects for many years, but the Dutch pioneered the recreational use of juniper-flavoured beverages with the addition of exotic spices from Holland’s spice trade monopoly. Franciscus Sylvius, a Dutch physician, created jenever as medicine during the 16th century. His high-proof concoction was believed to improve circulation and relieve ailments. During the Dutch Independence War in the 17th century, it was given to soldiers and referred to as “Dutch Courage.” When the British troops saw the effect drinking jenever had on the bravery of the Dutch troops before they went into battle, they were intent on bringing the spirit home. The National Spirit of England The English took a liking to the style of spirit they found in Genever. It made its way to England and nearly destroyed London during the gin craze of the 1700s. It was produced in large masses and became cheap and available. This spirit was not really the distilled gin we know today but rather a cheap alcohol mixed with flavours and sugar. Its popularity led to efforts to improve the quality of the spirit which created a less malty and cleaner spirit which would become gin about 150 years later! When England restricted imports of French brandy, gin became the national spirit. The appeal of gin gradually spread across Europe and the rest of the world along with the British Empire. The Story of the Gin & Tonic During the initial phase of the British colonization of India, there was a massive outbreak of Malaria. However, the British were quick to find its cure in an infusion of the bark of the chinchona tree with its quinine property which came to be known later as tonic water. The taste of the chinchona bark was so exceedingly bitter that to make it palatable, the British decided to mix it with the most commonly available drink of their choice which at the time was gin. By adding the chinchona bark infusion to gin with a little lime juice, the British colonials gave birth to the legendary cocktail known as the Gin & Tonic. The heavy alcohol drinking traditions of the British led to another timeless classic in cocktails. In the old days, sailing the vast open seas was not for relaxing vacations. The oceans were travelled by the class of Empire builders and the large navy that was required for the maintenance of the Empire. The threat of death by disease was prominent. The Royal Navy decided to mix the gin supply of the sailors with lime juice to prevent scurvy, the lack of vitamin C and the most widespread cause of death in the navy. This drink would soon reach the shores of the British Empire and become known as the Gimlet. The Spirit of Cocktail Culture The popularity of gin never stopped growing, especially after crossing the Atlantic and arriving in America, where it turned into the life of every party and the soul of every cocktail! Surprisingly, the largest consumer of Gin is not England but rather the Philippines! The Filipinos cover about 43% of the global gin market. There is even a Tagalog word for a gin-drinking session called a “Ginuman.” A bottle of gin can stay on the shelf of your cabinet indefinitely without any change to be brought out for indulging in a drink during the best moments of your life. Gin is usually mixed long with tonic water, with Vermouth in a Martini or in any one of hundreds of cocktail recipes, each designed to enhance the genius recipe of infused botanicals. There really is a gin cocktail for any occasion you might think of but there is no better way to enjoy the spirit best than the warm months of summer. Celebrated every second Saturday of June, shake up a pitcher of your favourite gin cocktail this World Gin Day on the 10th of June 2023 to welcome the warmth and glory of the summer.

The Galette Pomme d’Amour is a classical French dish that is based upon a warm and crisp biscuit base topped with layers of flavour with the earthy mustard, juicy tomatoes and the warmth of the Herbs de Provence. The galette is a flat variant of the traditional French tarts. Apples of love France not only rhymes with Romance but is known for it! The French language is known all over the world to be the language of love and the city of Paris is viewed as the world capital of romance. The French expression of love can be experienced through their traditional cuisine as well! When the Italians popularized the use of tomato in Europe under their name pomi d’orowhich translates to apples of gold, the French gave tomatoes the name of pomme d’amour which translates to apples of love. The first Frenchmen who relished the tomato found the fruit to be so joyous that they declared it among themselves as the fruit of love! One must give credit to the French for finding out the nuances of everything that relates to love; not only tomatoes but also Dijon mustard are both excellent aphrodisiacs which work together in incredible harmony. This gave birth to the traditional French dish of love, the Galette Pomme d’Amour, a symphony of love as well as sensational flavour with layers of ripe tomatoes and Dijon mustard on top of a crisp and flaky biscuit base. Ingredients Ingredients for the Dough 125 grams of Flour 3 tablespoons of Unsalted Butter or Lard 1 teaspoon of Salt 1 teaspoon of Sugar 120 millilitres of cold water Ingredients for the Galette 3 large Tomatoes Sea salt, to taste 2 tablespoons of Dijon Mustard 2 teaspoons of Herbs de Provence 1 large onion 4-5 cloves of garlic 2 tablespoons of Balsamic Vinegar 1 teaspoon of Sugar 1 tablespoon of grated Parmesan A 5 cm stem of Basil 120 millilitres of Olive Oil How you make Tomato and Dijon Mustard Tart 1. Preheat the oven to 200C. 2. Rub the butter in the flour till well dispersed. 3. Add salt and brown cane sugar and spread evenly through the flour. Add cold water and knead the dough till well combined. 4. Cover with a damp cloth and let it rest for at least 20 minutes. 5. Slice the tomato into even thin round slices, lay them on a plate and sprinkle sea salt to get rid of excess moisture. 6. Slice the onion and garlic finely 7. In a pan, heat some olive oil and sauté the onion and garlic. 8. Once it turns golden brown, add balsamic vinegar and brown cane sugar and stir until reduced and well-cooked. 9. Heat the rest of the olive oil till warm and steep the basil for infusion. 10. Grease a baking tray. 11. Roll the dough with a rolling pin into a rectangular shape while folding it on top of itself just like closing a book and repeat the process till the dough is rolled into a thin layer that is slightly larger than the baking sheet. 12. Poke holes with a fork all over and let it bake for 5-10 mins. 13. The dough will shrink to the size of the baking sheet, spread a layer of Dijon mustard all over the dough. 14. Top it with the caramelised onion & garlic and mixed herbs. 15. Drain the slices of tomatoes and lay them on top. Top with grated parmesan cheese. 16. Bake at 200C for 15-20 minutes till the pastry turns golden brown. 17. Drizzle basil-infused olive oil on top, cut into square pieces and serve hot! It is well said that the most effective way to someone’s heart is through food. The sweet and tangy flavours leave a tingling sensation on the tongue while the crisp biscuit base melts in your mouth giving a warm feeling. Here is no better way to start a love-filled date night than the Galette Pomme d’Amour, made for and with love.

There are more than 10000 varieties of tomatoes all over the world and each of them is undoubtedly delicious. However, the tomato has the subject of an age-old debate about whether it is a vegetable or a fruit. Tomato is one of the most versatile foods in the world. It tastes delectably sweet and acidic and can be eaten in a million different ways, raw off the vine, canned or cooked. It is next to perfect in whichever way it is consumed whether it is tossed raw in a healthy salad and cooked into a rich pasta sauce! “Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad” - Miles Kington Fruits & Vegetables Fruits and vegetables are generally garnered praise for being incredible sources of nutrients including vitamins, minerals and fibre. While they are a lot of common factors between them, there are a lot of distinct differences between fruits and vegetables. Fruits Fruits are defined as usually edible reproductive parts of a flowering seed plant; especially one that has a sweet pulp. Botanically, fruits are formed from matured flowers, have seeds and are a part of the plant’s reproductive process. These parts are usually high in fructose. Commonly known fruits are apples, mangoes, bananas, peaches and oranges. Vegetables Vegetables are defined as usually herbaceous plants grown for an edible part of the plant that is eaten as a part of a meal. Botanically, all edible parts of the plant including roots, stems, buds and leaves are considered when classifying vegetables. These are usually high in fibre. Commonly known vegetables include beetroot, potato, spinach, carrot, celery and broccoli. In the culinary world, fruits and vegetables are classified not according to their botanical nature but depending on how they are applied and the differences in flavour profiles. Fruits generally have a softer texture and a sweet flavour which is best suited for desserts and pastries, smoothies and jams or eaten raw as itself in the form of a snack. On the other hand, vegetables have a tough texture and sometimes a bland or bitter flavour until cooked. While most can be enjoyed raw, some are required to cook for ease of digestion. They are appropriate for savoury dishes including stews, stir-fries, soups and salads. Tomato is one of the trickiest foods to classify. Every farmer, nutritionist, botanist, chef, lawyer and trader will have a different basis for categorizing the tomato. The scientific, culinary, nutritional and legal classifications of tomatoes all have different criteria! Tomato – A Fruit The tomato is a seed plant which grows small pretty yellow flowers on a long vine which turn into red pulpy tomatoes which contain a large number of seeds. Hence, the tomato is scientifically classified as a fruit. They are known for being sweet while also having a tart acidity and are delicious when consumed raw with a pinch of sea salt on top. However, tomatoes are not as sweet as other fruits to be utilised in a typical dessert. The red tomato is full of anthocyanins (which give the red colour to fruits and vegetables), antioxidants and anti-inflammatory compounds which makes it good for heart and eye health. It also has significant sugar content mainly fructose. Hence in the nutritional aspect, the tomato is considered a fruit. Technically, the tomato is a berry! Tomato – A Vegetable The culinary world categorises foods according to their application and the science behind how certain flavours complement or enhance each other. In cooking, tomatoes are most commonly paired with other vegetables in complex savoury dishes. Hence, in culinary implementation, a tomato has garnered a reputation as a vegetable. They are one of the most common ingredients providing the body of sauces and stews all over the world. In 1893, the United States Congress passed a tariff act declaring a 10 % tax on the trade of vegetables. The traders used the grey area of tomato classification and avoided paying the fee by declaring the tomato as a fruit! The US Supreme Court had to pass a decision stating that tomato is to be classified as a vegetable in trade and commerce due to its application in food as a vegetable. Hence, the legal classification of tomato is a vegetable! Both a fruit and a vegetable The simple answer to the debate is that the tomato is both a fruit and a vegetable. It depends on if you’re talking to farmers and gardeners who will say it’s a fruit or chefs and traders who will say it’s a vegetable. Regardless of what it is called, a tomato is a great food to always have in your pantry. It is an incredible source of essential fibre, nutrients, vitamins and antioxidants with endless health benefits. Fruits and vegetables are both equally beneficial and quite necessary for improving the health of our body and mind.

The vibrant fruit of the tomato is one of the most commonly grown crops throughout the world. Cultivated and widely produced all over the world from the herb gardens of the metropolitan cities to the vast orchards in the countryside, from the western coasts of America to the Orient. This is the story of a journey. A journey that took thousands of years, from the orchards of South America to your table! “At the end of the day, you cannot compete with Mother Nature. If you’ve got a great tomato, just a pinch of sea salt is all you need.” - Zac Posen Origin of Tomato Tomato is one of the oldest wild fruits in the world. Although the exact period is widely debated among scientists, the cherry-sized tomato is said to have originated in Ecuador. It is widely considered that the tomato is a plant that existed before humans walked on the earth! A team of scientists studying the prehistoric lake bed in Laguna del Hunco in Argentina discovered the fossilized remains of a tomato that is said to date back to 52.2 million years ago! The tomato was likely preserved for millennia when it fell into a lake next to a volcano. This discovery shows that tomatoes have existed about 30-50 million years longer than researchers had expected! It is believed that the cultivation of the early blueberry-sized fruits of the yellow tomato began during the foraging years of our ancestors in South America about 12000 years ago. Over a period of time, these golden fruits spread northwards towards Mesoamerica from human tribal movements as well as by birds and animals. After centuries of persistence as a wild fruit, the tomato was first domesticated in Central America about 7000 years ago. During the Spanish Conquest of Mexico in 1519, Hernan Cortes discovered the tomatoes growing in Montezuma’s gardens as the most important crop of the Aztecs. He brought the seeds of the fruit back to Europe as a prize. However, the tomatoes were not eaten but only used as an ornamental decoration! The journey from the gardens to the table The longest journey that the tomato had to travel through was not from the Americas to Europe but from the ornamental gardens to the kitchen tables! In the first half of the 16th century, the Spanish ships returning from the Americas had brought tomatoes to every Mediterranean country. The tomato had a dubious reputation for the Europeans as it was exceedingly similar in appearance to the Deadly Nightshade plant that was known throughout Europe as highly poisonous. Early botanists classified tomatoes in the Solanaceae family which called for more caution than the other members of the family including varieties of nightshade and wolfsbane. To make matters worse, every part of the tomato plant with the sole exception of its fruit is actually poisonous! It took about 300 years and a lot of persuasion for the Europeans to embrace the tomato and the ones who were responsible for persuading the Europeans about the deliciousness of tomatoes were the Italians. Italy was the first to embrace and cultivate tomatoes outside South America. It was brought to Italy in 1548 and was given the name pomi d’oro which translates to apples of gold. This shows that the early varieties of tomato which reached Europe were the small yellow fruits. In modern times, the tomato is symbolic of Italian cuisine which has evolved the dynamic of Italian food over the period of time and become an integral part of it. Hundreds of years of Italian cookbooks were the core reason that the Europeans were finally able to acquaint themselves with tomatoes. Tomatoes were brought to India, China and all other parts of Asia by Portuguese traders in the 17th century. The most interesting part of the journey of the tomato is that it did not travel to the United States and Canada through its regional route from Mexico but was brought through Europe! Colonel Robert Gibbon Johnson of Salem, New Jersey had brought the tomato from Spain in 1808. Similar to the Europeans, the tomato was not accepted by the people considering it as dangerous due to its brightly coloured fruit. It was Colonel Johnson who proved once and for all that tomatoes were safe for consumption on September 26, 1820. He stood on the steps of the Salem courthouse and consumed an entire basket of tomatoes. His stunt attracted a crowd of over 2,000 people who were certain he was committing public suicide! It bought the attention of all Americans and tomato was almost instantly publicly adopted throughout America. Tomato – A Global Artist The tomato was cultivated and used throughout every corner of the world by the middle of the 19th century. It traces its modern English name of ‘tomato’ from its origin as it was known as ‘tomatl’ in Nahuatl (the language of the Aztecs) A wild plant that started from 16 varieties growing on the western coasts of South America has evolved over the ages to more than 10000 varieties grown all over the planet with the leading tomato-producing countries in the world being China, India, Iran, Turkey, Egypt, Italy, Spain, USA and Brazil.

Barbecuing is the perfect culinary activity that combines the joy of cooking with the pleasure of social gatherings, making it a beloved summer tradition. However, mastering the art of barbecuing requires a blend of skill and knowledge to truly elevate your grilling game. From using a kitchen thermometer to ensuring proper spacing on skewers, and understanding optimal cooking times, we'll guide you through the essential do's and don'ts that will up your barbeque game. Use a kichen temometer Cooking your meats to the correct temperature can be quite tricky on a barbeque. The barbeque differs in temperature quite a lot, and compared to your oven or stove, it is difficult to know what temperature your barbeque maintains, making it difficult to calculate the cooking time of the meat. Some ovens have built-in thermometers that show the temperature, but then you need to keep in mind that they usually show the temperature at the lid and that the temperature at the grill is lower. If you are used to your barbeque it will also be easier to estimate temperature and cooking time. Despite this, it can be difficult to calculate the correct cooking time even for professionals, making it easy to overcook as well as undercook the meat. By using a kitchen thermometer you guarantee the best results every time. Make space on the skewers Resist the temptation to overcrowd your BBQ skewers. By leaving space of a centimetre between the meat or vegetables, you get a more even cooking. When you overfill a barbeque skewer, the heat doesn't reach all sides of the meat or vegetable, resulting in different cooking times for different parts of the skewers. This means that some of your skewers will be overcooked and some of it undercooked or raw. Chicken and meets tend to spread out during the cooking, and the gaps or space between them tend to disappear when fully cooked. BBQ with the lid down A common mistake is to grill everything with the barbeque lid up. Watching the fire and the meat grill is part of the enjoyment, but doesn't always lead to the best result. Especially not with larger pieces of meat. Keep the barbeque lid down when barbequing. Especially in connection with indirect grilling (you don't have the piece of meat directly above the embers) to get a good spread of heat and for the smoke and grill flavour to penetrate the meat. This is preferable when grilling larger pieces of meat. Only add produces with the same cooking time on the skewer Whether you are making a mixed meat skewer or a vegetable skewer it is important to calculate the cooking time of the different products. It's easy to fill a barbeque skewer with all the vegetables you like, to serve all the tasty things on one skewer. Onions, bell pepper, tomatoes and mushrooms all have different cooking times and should not be cooked together. If you cook them all on one skewer you will burn half of them and serve the other half raw. Chose ingredients with the same cooking time when you are building your skewer. For example, you can add pearl onions and Zuchini on one skewer. They both need to be cooked all the way through, with similar cooking time and by chopping them up to similar sizes you will cook them through without burning them. Don’t mix meat of a different kind on the same skewer if they don't have the same cooking time and temperature. If you mix chicken and beef on the same skewer, either the beef is overdone or the chicken will end up undercooked and not safe to eat. Buy good quality charcoal and make sure it is properly lit Make sure the charcoal is properly lit and don't spread the coals too early. Once the coals are lit, they should remain heaped in the bed of the barbecue until all are coated in grey ash. Invest in quality charcoal, and if possible try to avoid lighting with lighter fluid. Lower-quality charcoal as well as the use of lighter fluid tends to add flavor. Protein absorbs flavours, which can result in an unpleasant off-taste if there are traces of lighter fluid left or if the charcoal wasn’t properly lit. Do not cover up your BBQ If you don't live in an especially exposed environment, you should avoid covering your barbeque. If you keep your barbeque covered, condensation could be created between the barbeque and the cover, making it rost. And if you live in a very windy place, the cover may flap and scuff and scrape the barbecue. Let the meat rest No matter how you cook meat, never cut it or serve it as soon as it's ready. It may be tempting, but it's just as important to let the meat rest after you take it off the grill as it is when it's cooking on the stove or in the oven. The heat pushes the meat's juices towards the centre and by allowing them to rest for a short time, the meat reabsorbs and distributed the juices more evenly, making the meat tender and juicy. A good role is to let the meat rest half the time it is cooked or 15 min rest for all pieces under 1kg. Also, keep in mind that meat tends to rise a little in temperature after you pick it, so you don't get fooled by the temperature. Remove the meat a couple of degrees earlier than the opted temperature, and let the meat come up to temperature while it's resting. Otherwise, your meat risk being overcooked. Use different temperatures Do not cook everything on the same heat. Resist the caveman instinct of barbequing on a firey grill. You can absolutely barbeque "Caveman-style" if you know what you're doing and have a piece of meat that allows it. However, it is not something you start with. Very few things should be cooked over a roaring flame and different meat, vegetables and condiments should be cooked at different temperatures. Make sure to have one hotter part of the bbq and one slightly cooler part of the barbeque. This way you can control the cooking temperature by moving the produce from one part of the barbeque to another as well as be able to cook different meat and vegetables at the same time. The produce is more important than the marinade There are millions of barbeque marinades, prepaid and family recipes. A lovely addition, but not always important. The most important when barbequing is to buy the best produce you can afford. If you buy good, quality meat and vegetables, the seasoning and marinades are not as important. First and foremost, let the produce speak for itself, and then add flavour. Seasoning also changes character when barbequed. Black pepper, for example, takes on a completely different character if you add it before the barbequing. If you add it before, there will be a certain sourness in the burnt black pepper flavour. Meanwhile, if you want the more pronounced flavour of black pepper, you can add it afterwards. Clean the grill when it is hot and not too often The grill is easiest to clean when it is hot, if you grill often, you can do it when you are lighting the barbeque, but if you know that you will not be using your barbeque that often, you should do it afterwards to avoid mould. It is often enough to "burn off" any residues and cleaning products and brush the barbeque clean. Then a more thorough cleaning should be done once per season to remove any soot flakes. Dont expect perfection from the start The most important thing is to try your hand, dare to fail and have fun in the meantime. You will learn from your mistakes and every barbeque behaves slightly differently. It's only after you get used to your barbeque you can start perfecting your skills.