T(r)ips around the world - London's best ethnic restaurants

* * * 

For a culinary crusader London's ethnic restaurants are a treasure trove. Here are my favourites!

* * * 

London is one of my old stomping grounds and a place that will forever have a special place in my heart. 

Though, while a city of endless possibilities (especially on a Saudi gazillionaire's budget), England is not exactly a place where people travel for foodie feasts. Unless, of course, you're a culinary crusader like me and travel everywhere in search of food.

Its long colonial imperial history and substantial immigrant population make it, however, a brilliant destination for foodie travels around the world. 

While some of them do offer Michelin-standard fine dining, London's ethnic restaurants tend to be both authentic and surprisingly affordable. 

London's Brick Lane - curry lover's paradise

Many immigrant communities have settled in certain parts of London, which often translates to a hub of restaurants of particular ethnic origin.

One of the most famous ones is Brick Lane in East London, populated by South Asians (closest tube stations Aldgate East or Liverpool Street). 

The portion sizes are often so generous that one dish feeds two. Do note though that all the pappadums and other extras they so eagerly bring over tend to cost extra.

While every single one of them proudly advertizes themselves as the purveyors of the best curry in the city, the quality is rather, well, varied. One steady (though slightly pricier) favourite is  Dishoom (with 4 different branches).

Beigel Bake - piece of New York in London

Brick Lane is also home to Beigel Bake, a delightful piece of Jewish New York. A popular place, so be prepared queue (and be elbowed by your fellow diners and yes, occasionally shouted at by the staff). Luckily this local institution is open 24/7.

Perfectly chewy bagels yet surprisingly cheap (salmon and cream cheese for instance is your for mere £1.60!). Do go for the salted beef. Do.

Oy,vey - London's Jewish soul food classics

If you fancy an in-depth expedition into the heart of Jewish cuisine, head over to North London's Golder's Green, popular among the Jews.

In Central London you'll get some of that feeling at Monty's Deli.

Best Turkish food in London

If you crave Turkish food, your best bet is North London and Harringay Green Lanes region (stations: Manor House or Turnpike Lane).

In case you're not up for the travel,  don't you worry: Islington's Antepliler (tube: Angel) is the home of best pides and lahmacuns this side of Bosphorus. 

What ever you order, make sure you'll leave some room for their baclavas.

Middle Eastern food in the middle of London

If, like me, you love Middle Eastern food, you're in for some serious treats. Lebanese Yalla Yalla is good and affordable place for meze overload. 

Try lahmacun's Lebanese cousin arayes and chicken liver with pomegranate sauce.

My old home, Edgware Road is full of Lebanese restaurants too and another easy destination because of its central location. Al Arez for instance is a familiar, good no-frills place.

A brilliant place for sampling the flavours of Eastern Mediterranean is Bib Gourmand-awarded Palomar, located near Leicester Square (reservation recommended, though bar also accommodates walk-ins). 

It's hardly surprising I love them as much as I do - their sister restaurant MachneYuda in Jerusalem is one of my favourite restaurants in the whole of Israel. 

Ah, how about some Afghan food?

If you're in the mood for something a little bit more exotic, you should try Afghan cooking, such as Ariana in Kilburn (bus no 16).

Namesake to its Manhattan-based sister restaurant this establishment does not serve any alcohol, but operates a BYOB policy (no, that's not "Bring Your Own Bomb squad"). 

And what to have here? Aushaks, meat or vegetable-filled dumplings.

London's Chinatown - dim sum and then some

London't Chinatown settled in its current location in Soho back in 1970's and has become a popular tourist sight - during Chinese New Year celebrations you can't even breathe here.

My recommendation is to skip the main street Gerrard Street and head over to adjacent Lisle Street's dim sum heaven. Dim sums are usually served daily until 5pm. My favourite is Young Cheng (popular among actual Chinese people, too) where you might have to queue, especially around lunch time. 

Extensive selection (anyone for some marinated duck tongue?). All the dishes €4 or under, so even a lunch for 2 (with beers) will set you back less than €40.

In London's Japanese restaurants ramen reigns supreme

Japanese restaurants aren't gathered in any particular area, but owing to massive popularity of ramen they keep popping up everywhere.

Some places cook their stock for 3 days, some compete with the elaborate process of making their own noodles, so there's something for everyone. One tiny and extremely popular place worth recommending is Kanada-Ya.

Nobu is a world famous gourmet restaurant where, after the hype of initial years, its possible to get a reservation rather easily.

Another place for those in the market for a bit more contemporary take on things is Roka. 

The Aldwych-based restaurant is located smack in the middle of London's Theatreland, which means that early in the evening they serve affordably priced pre theatre-menus.

African food in London

The african restaurants in London tend to specialize in the delights of Northern and Eastern Africa. If you like Ethiopian food, give Eritrean a go, too. 

A good place for this is Mosob in Westbourne Park (close to Notting Hill).

Street food festivals bring the whole world together

London is also home to several street food festivals which offer the chance to sample different cuisines. South America and Asia tend to be particularly well represented. Vegans don't have to go hungry either. 

Urban Food Fest, held in Shoreditch each Saturday, is one of the best ones and one of the reasons why this eclectic neighbourhood (with its run-down bohemian vibe) has become one of my favourites. 

Best of the British - from pie & mash to Michelin stars

Ok, so what ever they might say about the British food, there's time and place for that, too. 

Located in the heart of Covent Garden, Battersea Pie Station is a must for anyone like me; always ready to worship the Holy Trinity of pie, mash and gravy.  

Oh, and make mine a Winstone.

And no trip to London would be complete without a leisurely pub lunch. Fulham's Harwood Arms even has a Michelin star! (Want to feast on a budget? Check out their lunch). 

Reservation practically mandatory.

Duck & Waffle is another great place which combines robust English traditions with continental influences (Foie Gras Crème Brûlée, anyone?). Worth the trip for its spectacular views alone (courtesy of the restaurant's location on 40th floor).

And the best part? Open 24/7!

How about it? Anyone else hungry? What are your London favourites?

___________________


ANYONE FOR SECONDS?
  

          

SHARING IS CARING!

Cheat's treat: Thai chicken, mushroom, coconut and noodle soup (kosher, gluten-free)

* * * 

Some of my secrets to weeknight dinners are noodles and rotisserie chicken. Together they make this quick, easy and delicious Thai chicken, mushroom, coconut and noodle soup. 

* * * 

Recently I was interviewed for the biggest paper in the country in the search for tips for speeding up cooking those weeknight meals. Seeing how I was (again) in a company so much better than myself (the other person they interviewed is a Michelin-starred chef...) I didn't dare to say everything I was thinking of. 

But we're all friends, right? So I don't mind sharing my #1 secret - you know, just between the two of us. 

You guys ready?

Here it comes. 

Order in. 

That's it: have someone else do the cooking and  order in instead!

Especially this spring my head's been working overtime just trying to stay on top of my body (let alone on top of all the things she's supposed to stay on top of) that it's actually rather disgraceful, how often I've happily outsourced the catering to a variety of home delivery services. And how often my dinner has been a delivery from Pizza Hut (BBQ, Italian crust) is downright shameful. What kind of a food blogger am I?!

But yes, I do cook, too. And I do cook using those tips I was giving out in that interview. One of my favourite shortcuts is using rotisserie chicken (or parts of it). 

That makes a robust salad in no time (such as my recipe for St. Tropez chicken and pasta salad), a spread to make a sandwich or to be served with a jacket potato (my favourite is this chicken and avocado salad) adds body to soups (you've got to try this Mediterranean chicken and roasted pepper soup!). 

Chicken cooked on the bone just has so much more flavour and juiciness than those vacuum-packen, anemic bra-fillers.

Good noodles are another shortcut I'm a big fan of - they only take fraction of the time cooking pasta would. 


This thai chicken, mushroom, coconut and noodle soup combines both of this hacks. Oh, and coconut, which I favour over cream any time. As it comes in a tin, its shelf life is so much more convenient than that of cream. Which is why I always have some at home.

serves 4

Thai chicken, mushroom, coconut & noodle soup:

2 chicken breasts on the bone (or two ready grilled ones from the shop)

1,5 tbsp finely chopped ginger

1,5 tbsp finely chopped garlic

2 red chillis, finely chopped

200 g shiitake mushrooms, sliced 

7,5 dl chicken stock

1 can (400 ml) coconut milk

50 g noodles (for gluten-free soup use mung bean vermicelli or rice noodles)

2 spring onions, finely sliced

1 tbsp fish sauce (or soy sauce) 

(½ - 1 tbsp brown sugar) 

½ bunch coriander, leaves chopped

½ bunch (Thai) basil, leaves chopped

to serve: lime wedges

rest of the herbs

toasted peanuts (optional)

In case using raw chicken breasts, roast them at 180°c for 45 minutes until cooked through. Baste with the liquid in the bottom of the pan every now and then. Let cool and in the meanwhile prepare the stock.

Measure ginger, garlic and chilli into the pot along with the chicken stock. Bring to boil and let simmer for about 10 minutes. Then add mushrooms and continue cooking for another 10 minutes. 

Once the chicken is cool enough to handle, separate the meat from the bone and shred the meat into desired chunks. Add into the stock with spring onion and coconut milk. 

Bring to boil and add the noodles. Cook for a couple of minutes until the noodles are done. Add the herbs.

Season with fish sauce. Check the taste and adjust to your liking by adding fish sauce and/ or sugar.

Divide into serving bowls, scatter remaining herbs (and peanuts, if using) on top. Serve with a drizzle of lime juice. 

How about you guys - would you fancy a bowl of my Thai chicken, mushroom, coconut and noodle soup?

And hey - don't forget to share your own tips for surviving the mad weekend dinner rush? What are your secret short-cuts?

___________________

ANYONE FOR SECONDS?

    

             

SHARING IS CARING!

Go nuts - Asian chicken skewers with satay sauce (glutenfree)

These Asian chicken skewers and nutty satay sauce are so addictive - go on, go nuts!

* * * 

I spent the first half of the summer travelling so much that I still haven't finished all of those stories. But a little break from the travel posts might do us both good, non? And in case you thought I'd completely stopped eating, let me correct you straight away. No, I haven't. Quite the opposite, in fact. 

Cooking and shooting for my book has taken most of my time of late, so I've missed out on the glorious BBQ weather that still show no signs of being over. So, better make the most of these days while I still can! Same goes for you - go on, fire up that BBQ because have I got treats for you!

This peanut sauce is one of my long-standing favourites that I usually make a bigger batch of: I seem to have a horrible tendency to lick the bowl dry before the BBQ is even ready. Obviously it's all in the name of quality control - it's not like I'm greedy or anything. Oh, no. 

It's also versatile as heck - try it as a dip for crudites, as a salad dressing (for instance to replace the miso and sesame dressing in this glutenfree mung bean vermicellisalad!), for beef or pork... or with your index finger. It is that good. 

I prefer sugar-free peanutbutter as that allows me to keep pretending I'm all about clean living, but use what ever you like. And in case you haven't gone crazy at the ethnic shops and are issing some of the ingredients for the sauce, worry not. You can replace fish sauce by adding more soy sauce and as for rice vinegar, just add more lime juice. And perhaps some regular white vinegar and a dash of sugar. 

10 skewers/ serves 4

Asian marinated chicken skewers and satay sauce:

450 g chicken

marinade:

1 dl soy sauce

1/2 dl honey

2 large garlic cloves, finely chopped

1 tbsp finely chopped ginger

1 red chilli

finely grated zest and juice of a lime (1,5 tbsp juice)

Combine the ingredients. Pat the chicken dry and cut into 1 cm strips. Place in the marinade and leave to marinate at least for half an hour (or several hours, depending on how much time you've got)

Satay-kastike:

1,5 dl (150 g) unsweetened peanut butter

1/4 dl rice vinegar

the finely grated zest and juice of a lime (1,5 tbsp juice)

1,5 tbsp soy sauce

1 tbsp fish sauce (nam pla) 

1 dl coconuut milk

1/2 -1 tsp Sriracha

2 tbsp finely chopped coriander

Measure the ingredients into a food processor and blizz until smooth (or whisk them together by hand). Check the taste and adust to your liking by adding me lime juice and/or soy sauce.

Drain the chicken from the marinade. Thread onto 10 skewers (in case using wooden ones, make sure to soak them in water for half an hour to avoid setting them on fire) and grill (either on a BBQ, griddle pan or under a broiler in the oven) for 3-4 minutes per side.

Serve with satay sauce. Enjoy.

Want to hear a secret? I finished them all by myself. In one sitting. I suppose there's no way to pass that one off as quality control...?

__________________

ANYONE FOR SECONDS?

      

SHARING IS CARING!

Fakeout Chinese: sesame chicken and broccoli

While I love my neighbourhood, it has its flaws. Like the total lack of decent ethnic restaurants. Especially Chinese (oh, the shock and horror - a food blogger who has to make her own food!!!).

Luckily this fakeout Chinese dish is ready in less time it takes to go through the menu, finally reach the decision, pick up the phone, dial the restaurant, place the order and wait for yet another delivery guy to get lost in the maze that is the courtyard if my building (seriously, the whole point of ordering in is the overwhelming reluctance to leave my bed - having to leave my bed and venture out onto the streets in search of the lost lamb sort of defeats the whole purpose...)

If you can get your hands on broccolini, use that. It had sold out in all the shops I tried... so I had to make do with regular broccoli (oh, the misery that is my life!)

Serves 4:

Chinese sesame chicken and broccoli:

450 g chicken,in 1-inch-cubes

marinade:

1,25 dl (low sodium) soy sauce
0,75 dl honey
1,25 tbsp finely chopped ginger
2 large garlic cloves, finely chopped
2 tbsp sesame oil
2 tbsp rice vinegar
1/2 tsp red chilli flakes

1 tso corn starch mixed with 1,5 tsp cold water

1 broccoli, cut into similar sized florets
4 spring onions

To serve: a couple of tbsp sesame seeds

Combine the ingredients for the marinade and pour over chicken cubes. Leave to marinate while you prep the rest of the ingredients. 

Drain the chicken (reserve the marinade!) and pour the marinade into a small pot. Bring to boil and let it simmer for 5 minutes. Then add corn starch mixture, whisk until smooth and bring to boil again. Add a couple of tbsp of water if needed.

Steam broccoli florets for a couple of minutes. Heat at a couple of tbsp of oil in a pan/ wok and cook the chicken until browned all over and just about cooked through. Then add the white part of spring onion (leave the green part for serving) and broccoli. Heat until everything is piping hot and pour over the sauce.

Sprinkle the spring onion and sesame seeds on top and serve with rice. 

___________________

ANYONE FOR SECONDS?

      

SHARING IS CARING!