A three-course South Asian feast
A three-course, South Asian meal featuring spicy coconut dal, a cheesy toastie with a flavorful pickle, and a fudgy, spiced halva cake to conclude.
Public institutions such as hospitals and museums represent some of the most international communities, both among their workforce and visitors. This diversity became particularly evident while preparing globally inspired meals for frontline workers at Kings College Hospital, London, during the pandemic. The menu at , Ravinder Bhogal’s new restaurant at the , reflects the rich diversity of East London’s community, featuring dishes that transcend borders, celebrate pluralism, and evoke the comfort of home—wherever that may be. Ultimately, exceptional hospitality is about making guests feel at home.
Spicy coconut dal
This dal blends influences from India and Thailand. While Café Jikoni prepares its own curry paste from scratch, using a high-quality store-bought paste such as Maeploy is a practical shortcut.
Prep: 10 min
Cook: 35 min
Serves: 4-6
- 1 tbsp coconut oil
- 1 quill cinnamon
- 4 green cardamom pods
- 1 star anise
- 3 tbsp red curry paste
- 400ml coconut milk
- 300g red lentils, washed and drained
- 250g carrots, chopped into thick rounds
- 30g soft light palm sugar, or to taste
- 30ml fish sauce, or to taste
- 1 heaped tbsp tamarind extract, or to taste
- Juice of 1 lime, to finish
- Picked coriander leaves, to garnish
Heat the coconut oil in an extra-large saucepan over medium-high heat. Fry the cinnamon, cardamom pods, and star anise until fragrant.
Add the red curry paste and stir-fry for three to four minutes until it is toasted and begins to deepen in color. Then add the coconut milk and 600ml water, bringing the mixture to a simmer.
Incorporate the lentils and carrots, reduce the heat to low-medium, and simmer uncovered for approximately 25 minutes, until the lentils are tender.
During the last few minutes of cooking, season with palm sugar, fish sauce, and tamarind extract to achieve a balanced salty, sweet, and sour flavor. Add the lime juice and garnish with coriander before serving.
Goan aubergine pickle, cheddar and chutney toasted sandwich
This grilled cheese sandwich combines spiky aubergine pickle, a cooling herbaceous chutney, and melted cheese for a perfect balance of flavors.
Prep: 20 min
Cook: 50 min
Makes: 4 sandwiches
For the pickle:
- 2 tbsp neutral oil, such as avocado
- ¼ tsp fenugreek seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 cinnamon stick, broken up
- 12 fresh curry leaves
- 2 garlic cloves, peeled and finely sliced
- 3cm piece ginger, peeled and cut into fine matchsticks
- 2 green serrano chillies, slit open lengthways
- 1 tsp turmeric powder
- ¼ tsp chilli flakes
- ½ tsp chilli powder
- 1 large aubergine (about 500g), cut into 2cm dice
- 75ml white-wine vinegar
- 40g light soft brown sugar
- Sea salt, to taste
For the green chutney:
- 100g fresh coriander (including stalks)
- 20g fresh mint leaves
- 20 cashews, soaked in hot water for 30 minutes and drained
- 1 green chilli, roughly chopped
- 1 small garlic clove, peeled and finely chopped
- Juice of 1 lime
- Sea salt, to taste
- 1 heaped tsp caster sugar
- 60ml ice-cold water
For the sandwiches:
- 125g butter, softened
- 8 thick slices white sourdough
- 75g mature cheddar, grated
- 75g mozzarella, grated
Combine all chutney ingredients in a blender and process until smooth.
For the pickle, heat the oil in a wide saucepan over medium heat. Add fenugreek, fennel, cumin seeds, and cinnamon stick, allowing the seeds to crackle. Add curry leaves and reduce heat to prevent burning.
Add garlic and ginger, stir-frying for a couple of minutes until golden and fragrant. Add the chillies and cook until they lighten in color. Sprinkle in turmeric, chilli flakes, and chilli powder. Add aubergine and sauté for 30 seconds, stirring to coat with spices. Pour in vinegar, sugar, and salt. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes until aubergine is tender. Remove from heat and cool.
Heat a sandwich toaster or frying pan. Butter both sides of the bread. Place half the slices butter-side down on baking paper. Spread each with chutney, a mixture of both cheeses, and aubergine pickle. Top with remaining bread slices to form sandwiches. Cook in the toaster or pan until cheese melts and bread is golden brown.
Carrot halva mini bundts
Carrot halva is a sticky, spice-infused pudding cherished across India, Pakistan, Bangladesh, and diaspora communities worldwide. This cake captures the sticky, fudgy texture reminiscent of traditional halva.
Prep: 10 min
Cook: 50 min
Makes: 12 mini bundts
- 175ml rapeseed oil, plus extra for greasing
- 200ml whole milk
- 300g finely grated carrots
- 100g ground jaggery, or light brown sugar
- 2 large eggs
- 175g plain flour
- ¾ tsp bicarbonate of soda/baking soda
- 1 tsp cinnamon
- ½ tsp ground cardamom
- ½ tsp ground ginger
- Salt
- Finely grated zest of 1 orange, plus extra to garnish
- Finely grated zest of 1 lemon
- 75g chopped walnuts
For the cream cheese frosting:
- 115g cream cheese
- 240g icing sugar, sifted
- ¼ tsp cardamom
- ½ lemon, zest finely grated, then juiced to get 1 tsp
- To garnish: 12 walnuts and finely grated orange zest
Oil 12 mini bundt tins thoroughly, ensuring coverage in all crevices, or alternatively grease a muffin tray.
Heat milk in a pan until simmering. Add grated carrots and cook over low heat until the milk evaporates and the carrots become sticky and fudgy. Remove from heat and allow to cool.
Preheat oven to 180°C (160°C fan)/350°F/gas mark 4. In a stand mixer, combine jaggery and oil, then beat in eggs one at a time until well incorporated. In a separate bowl, whisk together flour, bicarbonate of soda, cinnamon, cardamom, ginger, a pinch of salt, and citrus zest. Fold this dry mixture into the egg mixture, followed by the chopped walnuts and cooked carrots.
Divide the batter evenly among the bundt tins and bake for 20-25 minutes, or until a skewer inserted into the center comes out clean. Remove from oven and cool on a wire rack.
To prepare the frosting, beat cream cheese until smooth. Add icing sugar, cardamom, lemon zest, and lemon juice, then beat until combined. Pipe or spread the frosting over each cooled cake. Garnish each with a walnut half and a sprinkle of orange zest.
