(Entire selection is served)

Homous (V) (GF) (LF)

Creamed chick peas, tahini, garlic, fresh lime juice, salt & extra virgin olive oil

Mast-o-Bademjan (V) (GF)

Roasted aubergines, garlic, cumin, aniseed, salt & cracked black pepper folded in yoghurt

Mixed Marinated Olives (V) (GF) (LF)

With onions, tomatoes, garlic, cracked black pepper, lemon juice, cumin, fennel and salt

Served with our famous light, crisp and airy Flat Bread (V) (LF)

 Second Course

(Entire selection is served)

Mahi Biryan (Fried fish) (LF)

Lemon Sole & River Cobbler (Asian fresh water fish) with onion & carom seeds in tempura style batter – deep fried

Murgh Kabab (boneless chicken breast) (GF) (LF)

Succulent cubes of chicken breast marinated in grated onion, saffron, salt, black pepper, extra virgin olive oil and lemon; cooked in clay oven on a skewer

Tempura Spicy n Herby Vegetables (V) (GF) (LF)

Potato, Onion, Courgette, Aubergine, Cauliflower and Okra with garlic, fresh coriander, cumin, cloves, aniseed, nigella seeds, salt and freshly cracked black pepper in a chickpea/gram flour batter

Third Course

(Any of the following two dishes)

Khoresht-e-Gheimeh (V) (LF)

Persian inclined split-pea stew! Yellow split peas, cooked with fried onions, tomatoes, sundried lime, turmeric and salt giving it the lip-smacking taste!

Ghormeh Sabzi (V) (GF) (LF)

Deliciously savoury and loaded with the flavours of green herbs: Rose coco beans, cannellini beans, spinach, onions, fenugreek, parsley & sun-dried limes

Fesenjan (GF) (LF)

Although this traditional khoresht (Stew) originated in the province of Gilan, on the shores of the Caspian Sea, its swamps the nesting place of delicious wild ducks, I have recreated this one with turkey, especially for Christmas! 

Delightful, sweet and sour taste, using only natural ingredients, recreated by me with a slant!

Boneless turkey breast meat cooked with onion, tomatoes, pomegranate juice, cashew nuts, almonds, olive oil and salt

Gosht-e-Akbari (GF) (LF)

(Fusion of Persian and Indian!)

Rich with whole spices, a lamb curry cooked with swede, onions, tomatoes, bay leaves, cloves, broken cinnamon sticks, brown cardamom pods, fresh garlic, ginger & salt

Shimla Chicken (Bone-in) Spicy & medium hot  (GF)

Moving away from the usual boneless British curry scene, I have gone for on-the-bone chicken for this special curry! It is a traditional, rustic, very spicy and delicious dish. Shimla is a northern Indian city, which also was the summer capital of British India. My curry is inspired from this city and the green pepper used in it, which is also called ‘Shimla Mirch’. I created this recipe in spring 2013 and won the Shropshire Curry Chef of the Year with it too; prepared with an array of different fragrant spices including cumin, nigella seeds, cinnamon powder, nutmeg powder, aniseeds, 2-3 cloves, small cinnamon stick, few chilli flakes, green chilli, fresh coriander, salt & freshly cracked black pepper.

Served with following two rice dishes:

Biryani style vegetable rice (GF) (LF) –basmati rice, peas, sweet corn, runner beans, carrots, potatoes, cumin, green cardamom, cloves, fennel seeds and steamed with aqueous floral extracts

Kichri (GF) (LF) – Also spelt khichdee, khichari, kitcheree – South Asian dish made from basmati rice and lentils (dal), commonly considered to be a comfort food and was also the inspiration for Anglo-Indian dish kedgeree. With turmeric, saffron, caramelised onions and a little cracked black pepper making it all the more delectable! Mild & subtle!

Fourth Course

(Any one of the following)

Halva (LF)

Semolina (purified wheat middling of durum wheat), cooked in butter, oil, sugar, aniseed, golden sultanas, almonds, and rose water

Sheer Birenj (GF)

Basmati rice cooked with plain whole milk, sugar, honey, rose water pistachios and almonds (served with our spicy strawberry, plum & rose-petal preserve)

Sheer Khurma

Another sweet dish imported by the Moughals – Persian word for Mongol is “Mughal,” from which we get the English word, “mogul,” meaning “tycoon”.

Traditionally, this dish is served in the Indian Subcontinent on the special occasion of Eid, twice a year.  It is here for you to enjoy on this Christmas!

Made with vermicelli, date infused plain whole milk, honey/sugar and floral extracts.  Divine!

Fruit salad

Fifth Course

Coffee and mint – Includes Complimentary top up

“Chai” – Selection of varied speciality Teas, with different flavours, including different herbs and spices

This scrumptious lunch for only £ 44.95 per person!

Please note that in order to secure your table, a £20 deposit per person will be requested at the time of reservation as we have limited the service to only 32 places only for the sake of keeping our Christmas Lunch intimate and cosy.

Ring 01743 719 100, Text 074 29 29 97 92 or book here by filling the contact us section.

Biryani is an elaborate and festive rice dish, usually prepared on celebratory occasions, mostly weddings and often with a meat.

Rather than a meat or ordinary vegetables, I have made it with the somewhat rare, nutritious and exotic vegetable – the crunchy and delicate flavoured lotus root, an under-water edible rhizome of lotus plant and with stone-in prunes. 

Here is how I make it:

 Ingredients (two servings of 75g each)

Basmati rice 150g (piece of trivia: It is the chemical compound 2-acetyl-1-pyrroline, present in basmati, which gives it its characteristic aroma!)

50g lotus root sliced, 6 stone-in prunes, ½ medium onion, 1 tomato, 1 clove garlic
4 cardamom pods, an inch long piece of cinnamon bark, few bay leaves & cloves
Few strands of saffron
Salt 1 teaspoon (6g)
½ litre water and 15ml each of rose water and aqueous distillate of Pandanus fascicularis (Screw pine), a flower grown in Southern India
15 ml extra virgin olive oil

Procedure

 1. I wash the rice, at least 6 times or until the hot water runs clear with no visible starch suspended in the water

2. While I leave the rice to soak, I sauté the onion in 10 ml oil. Once wilted and transparent, I add the the spices, except the saffron, adding the lotus root in the end. I crumble the saffron between my index finger and thumb & soak it in a little hot water
3. With the salt and 5ml oil in boiling water in a saucepan, I add the rice to it and continue to boil until al-dente. Then I drain the rice in a colander, which drains most of the salt with it
4. In a rice cooker I put a layer of this rice followed by a layer of the veg & spice mixture, pour the saffron soaked water, rose water, floral extract and cover the cooker with lid. 15 minutes of steaming is all that is required, after that!

Nutritional Facts (per serving of 75g rice with all the other ingredients)

Calories 390 (19.5% women & 15,5% men); carbohydrate 60g (20%), fat 14g (25%), protein 7g (28%), fibre 5.5g (24% RDI), Iron 8% RDI, Manganese 65% RDI, Selenium 25% RDI, Magnesium 20%, Vit C 22mg (all from lotus root) 40% RDI, Vit E 85%, Vit B1 (Thaimine) 15% RDI, Vit B3 (Naicin) 12% RDI, Vit B6 4%, Phosphorus 5% RDI plus Zinc, Manganese and Magnesium from lotus root. While sodium gives the sweet taste to the lotus root, potassium acts to counter negative effects of sodium by regulating heart rate and blood pressure.

Preparation will take about 15 minutes and cooking around 10! Here is how I make it:

Ingredients: (serves two)

• Two large chicken breasts cubed into square inch pieces
• Two onions – one diced into inch square pieces and the other grated
• Green, yellow and red pepper cut into inch square pieces
• Tomato halved for each side
• Four cloves of garlic
• Two cloves
• ¼ teaspoonful cumin seeds
• Pinch of saffron
• Juice and zest of a lemon
• Tablespoon of olive oil
• Few sprigs of green coriander (Cilantro for the ones living across the pond!)
• ¼ teaspoon salt and a few twirls of pepper mill

Procedure

• In a blender, whiz all the ingredients (except of course all the inch square pieces and the tomatoes) into a smooth paste!
• Marinade the chicken cubes in this paste and leave overnight in fridge, in a bowl covered with a cling film. 24 hours will make it even nicer!
• Thread on skewers, alternating with peppers, onion and chicken with half the tomato on each side.
• Grill under a preheated grill for 4-5 minutes on each side, brushing with butter or olive oil in between, until corners of chicken and veg looks a little charred.
• leave to rest for a couple of minutes.

Serve atop rice, with nan or roti.

Nosh-e-Jan!

Ingredients:

Half a cupful of Gram flour

One medium sized onion sliced

One medium sized potato thinly sliced

Teaspoonful of coriander seeds

½ teaspoonful of cumin seeds

Pinch of chilli flakes and a twirl of pepper mill

¼ teaspoonful of salt

Vegetable/sunflower oil for frying

In a bowl take the gram flour and the salt. Begin adding water, while whisking until you obtain a smooth batter. Add the rest of ingredients and fold in.

With a tablespoon, drop a fritter at a time in hot oil at 160-170 degrees C and fry until golden brown.

Remove and leave on a kitchen towel to dry. Serve hot. Try with a slice of bread and some ketchup, if you’re really hungry!

Bon appetit

Main Course – Shimla Chicken (Bone-in) – medium hot (GF)

Now that I have calmed down a little, after winning the title, I have decided to publish the winning recipe of the main course; it has already done the trick for me, I think it’s your turn now! This will be followed by the side dish and finally the rice, so please watch the space!

I have used the same language as if I am making  it myself, rather that instruction style. At the end, I have also provided the nutritional information, as I believe a curry shouldn’t be unhealthy! I am sure that you will enjoy making and savouring it:

Shimla Chicken (Bone-in) – medium hot (GF)

Moving away from the usual boneless British curry scene, I have gone for on-the-bone chicken! It is a traditional, rustic, very spicy and delicious curry. Shimla is a northern Indian city, which also was the summer capital of British India. This curry is inspired from this city and the green pepper used in it is also called ‘Shimla Mirch’.

It is prepared with an array of different fragrant spices and with little oil.
Equally delightful with Pullao, naan or roti!

Ingredients

• 425g whole bone-in chicken; disarticulated at joints (as I do them myself). You can buy it already pieced
• 2 large onions, 3 Tomatoes, 1 green pepper (Shimla Mirch), 3-4 Green Chillies
• 2 sq cm piece of Ginger julienned, 4 cloves of Garlic crushed
• ½ teaspoonful of ground turmeric
• A small pinch of cumin, nigella seeds, cinnamon powder, nutmeg powder, aniseeds
• 2-3 cloves, small cinnamon stick, few chili flakes
• Salt (to taste); roughly two pinches (800 mg of sodium chloride or 1/8 teaspoon)
• Finely chopped fresh coriander, freshly milled Black Pepper for garnish (Trivia: it is the world’s most traded spice)
• 20 ml of Extra Virgin Olive Oil

Procedure

My health tip: I painstakingly remove all visible fat from the chicken, to keep it as lean and healthy as possible. With a pair of forceps, I pick up every little bit of fat and even fibrous connective tissue between muscle compartments and using the sharpest knife in my kitchen, I carve it off! It can be a little tedious, but is worth the effort.

My taste/appearance tip: I thoroughly and scrupulously wash it, up to a dozen times! This helps in eliminating most of myoglobin and haemoglobin, the red pigment contained in the muscle fibres!

1 I seal the meat in hot oil, in a pan, for about a minute or two. Once sealed, I remove the chicken, add onions, garlic and half of the ginger; sautéing it for about 5 minutes

2 I add the turmeric, salt and all the spices cooking ‘til almost a sauce is formed. I roast the pepper separately, on an open flame

3 Then I add the chicken and tomatoes. I cook it further, until tomatoes soften. At this stage I add pepper and green chillies; half the fresh coriander and rest of the ginger, saving a few for garnish.

4 I lower the heat and with the lid on, simmer for another 5-10 minutes, or until the right consistency is achieved.

5 I rest it in the pan for at least 15 minutes before serving. My garnish is a little freshly milled black pepper, couple of remaining green chilli slices and the few ginger juliennes.

Nutritional facts

Calories: 620 (24% men; 31% women), protein: 53g (100% RDI), fat: 20g (27% RDI), saturated 4g, polyunsaturated 17g, carbohydrate: 14g (5%), Cholesterol 78mg (24% RDI), fibre: 7g (28%), (Sodium: 950mg (41%),

Potassium: 990mg (21%), Phosphorus: 70mg (7%), Magnesium: 35mg (8%), Calcium: 30mg (3%), Iron: 2.2mg (13%), Zinc: 7mg (46%), Vit A: 2,500 IU (50%), Vit B12: 4.2microg (70%), Vit C: 42mg (70%), Vit D: 2.8mg (100%)Based on portion of 180g meat (rest is bone!), 20 ml olive oil and the other uncooked ingredients

RDI: Recommended Daily Intake. GF: Gluten Free

Please note: Although all values are rounded up to the nearest decimal point, extremely careful and rather exhaustive mathematical calculations have been undertaken to achieve as accurate values as possible, per gram of each ingredient.

No direct chemical examinations have been performed on this dish!

Our three course Culinary Selection Tastes of the East will be served from 17:30 ’til 22:00 hours!

We anticipate it to be a popular evening, therefore please book soon! Please ring 01743 719 100 or text 074 29 29 97 92; alternative you can reserve via Facebook or Twitter!

Looking forward to seeing you here.

Amiable Kay with her gorgeous family attended as a party of 12

Do you know what folk? I’m getting a buzz out of doing these evenings now! Following the immense success of the previous evening last month, I organised this one, albeit with some skepticism; it proved to be even better!

Whereas we had almost all tables of two on the previous event, this time there were three, fours and even a party of 12 – for a family get together – by Kay who attended as a couple previously! It just depicts that people’s trepidation regarding the food and how it may taste is fading away! Fantastic, just means that I am being successful in introducing the food to an ever wider audience! Addicting!

I love it when people ask questions about the food and are interested to find out how it is prepared. The lamb was yet again a favourite, this time. Some guests inquired about my cookery classes again last night and I am delighted to announce that I shall be recommencing them in near future.

I am so grateful to all who attended last night and look forward to seeing you in not too distant future.  As much as I would love to announce the date for next event, I am having to defer it until I return from my first holiday in nearly four years!

Thank you very much, everyone, for the unconditional support! What would I be without you all!

Early doors friends enjoying

My Shrewsbury Restaurant has been open for over three years, and it still took me all that time to organise and execute a tasting evening for the people who have not done so before! Having seen the response of our community, I wish I had arranged this type of events a long time ago.

Nevertheless, I have always had an uneasy feeling that there are so many people locally, who have not savoured my style of cooking that surely is perfectly understandable.  Everyone knows what an Indian, a Chinese, a Spanish, an Italian, a Mexican or in fact most of the other international cuisines are?

Persian and Persian influenced cuisine is surely a new territory for most people; hence the trepidation whether to try it or not is fairly logical! Therefore the thought of undertaking an evening like this began to transpire in my mind.

As pretty and picturesque as the snow fall is, surely, it has a negative effect on businesses; especially when they are situated in the countryside.  So the snow-fall served two purposed in my case: I managed to take lots and lots of lovely pictures of snowy Dorrington, enriching my collection and I became even more intent on organising this event (to try and compensate for the lost business, as well as to introduce the cuisine to people who may not have tried it otherwise!)

I think, I did a good job of it.

As advertising in local press is pretty expensive, I decided to give it a go on Twitter and Facebook; I am so glad that I did! In the first week of January, I announced the Culinary Selection Tasting Evening for 30 January 2013, obviously at a fairly lower price than what is normally charged in the restaurant.

Within the first 24 hours I had already booked half a dozen guests in and less than a fortnight later I was struggling with fitting in more guests! A tremendous reaction! I must admit that I had to turn down fair few people who were very interested! Shame!

The evening

It could not have gone better! First table of four guests arrived promptly at 5:30 pm; first timers and at the time of writing this post, they have already booked for a table of four, for next Wednesday, to introduce another two people! How fantastic is that?

As they began savouring the flavours of the appetisers, two guests out of the next table of three arrived! They requested for the table by the open fire and decided to wait at the bar until their third friend arrived!

After this, oh the place became too busy and I had to go back in the kitchen! When I returned, an hour or so later, the hall was packed out – roaring fire, gentle humming of intimate conversation and tinkling of cutlery as well as the most appetising smells of fragrant food! Oh wow! For me it was a spectacle! Every single person was extremely happy!

I just had to go and fetch my camera! Unfortunately, I am unable to put all the pictures on here, but they can be seen on the Facebook page by clicking on the link!

Talking to the guests was an immense pleasure, which I get a buzz out of – my ‘fix’ for the evening! Thank you very much everyone! I proudly announce the next event on Wed 20 Feb 2013; looking forward to welcoming you then!

Richard, Nadeem and I, who were on the same rotation as me and whom I made friends with, decided to host a party for everybody we knew from our days in Stoke-on-Trent!  Planning began and while we sat for hours in the pleasing sunny evenings, talking about almost everything, there was a distinct focus on this party!

Before long we reached a decision, which was to organise a substantial barbecue!  Substantial, because we invited nearly 200 people, and the organisers – three of us and with no cost to anyone!  Nevertheless, people were informed that we will only be providing soft drinks with the food; they got the hint!  We booked the doctors’ mess at the Grindley Hill Place, by the City General Hospital in Hartshill for the day and began our preparations.

I was allocated the duty of acquiring, marinating and preparing the meats; it was like a dream come true for me – the biggest party of my life so far, which I would be catering for!

Nadeem arranged for a half drum/barrel BBQ to be built by one of his smithy friends in Stoke.  Moreover, we used all of our own domestic BBQs and borrowed few from friends; half a dozen additional ones.  I ordered the meat, two days before the occasion and lots of it, 150 pounds (nearly 70 kg) to be precise!  This included various forms of chicken, including, quartered on the bone, boneless fillets, wings, mince as well as lamb – boneless leg meat and chops.

Needless to say, all the stuff was delivered the day before, all cut and prepared.  I spent the next four hours marinating it in ten separate buckets that I had borrowed from my friend Shafa (Chef/Patron of Shaffers Hanley, Alsager and Crewe) with different spice mixes that I prepared specially.

The next morning Richard arrived bright and early, and after a quick cuppa tea, began impaling the chicken and lamb kababs onto the already soaked bamboo skewers.  Shortly thereafter Nadeem joined us too and by noon all salads were prepared, BBQs lit up and tables were laid down!

Not long afterwards our guests began arriving with bottles, cakes, chocolates and desserts.  The attendance was amazing – nearing 100% – and fun began promptly, even  on call people did not miss the occasion!

With that introduction to the scene, I shall now share some of those knockout kabab recipes from the day, almost 14 years ago.

Ingredients

• 1/2 Kg (just over a pound) boneless leg of lamb, cut into an inch or so cubes
• 2 small onions – 1 grated, the other cut into wedges
• 1 green and a red pepper cored, seeded, and cut into large pieces
• 10 large firm cherry tomatoes
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon oregano
• Few mint leaves, finely chopped
• 3 cloves garlic, crushed
• 3 tablespoons cup extra virgin olive oil
• 1 lemon for juice and zest
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Procedure

In a large mixing bowl add the grated onion, crushed garlic, olive oil, lemon juice and zest, all the spices and herbs, salt and pepper as well as the lamb. Using your hands, mix everything well and refrigerate;  preferably overnight.
Impale the cubes alternatively with a piece each of onion, pepper, tomato on either metal or pre-soaked bamboo skewers.
Grill on full heat for 3-5 minute on each side or on a summer afternoon/evening cook on a BBQ.
Enjoy with naan or pitta bread and some fresh salad.

Nosh-e-jan!

Dr Lal Haider, the chef-patron of Old Hall Restaurant, a Persian eatery at Dorrington, near Shrewsbury, has been nominated for the prestigious South Asia Curry Chef of the Year Award.

He will join eight other hopefuls at the Bradford International College after securing his place in the final.

Dr Haider will be asked to cook four dishes and he will be judged according to creativity, design and flavour – up against some top UK chefs.

Dr Haider, who has previously reached the final of the South Asia Curry Chef of the Year, has twice won a place in the final of the Shropshire Curry Chef of the Year contest. He said: “There are some amazing curry chefs in the UK and so to win a place in the final is thrilling. I’ve been practicing a number of dishes and will be cooking a range of chicken, fish and vegetable dishes, including a speciality starter called cotlet, which is based on potato and aubergine.”

Dr Haider fulfilled a lifetime’s ambition by becoming a chef, after deciding to leave his career as a consultant. He said: “I always dreamed of being a chef, but I followed a medical career. I reached a point where I decided it was time to follow my heart and cook.

“I’ve had great support from the people of Dorrington, Shrewsbury and further afield during recent years and I’ve no regrets about swopping the hospital for the kitchen.

Enthusiastic

“There are not many people in life who get to do the thing they love for a living, and cooking has always been my passion. I am very enthusiastic about Persian cuisine and it’s been great fun these past few years to bring those flavours to Shropshire.”

The gastronomy of Asia is particularly well represented in Shropshire with numerous restaurants specialising in Chinese, Japanese, Thai, Bangladeshi, Indian and Pakistani food. However, Dr Haider’s Old Hall Restaurant is the only one to specialise in Persian influenced food.