We’re giving away a private cooking lesson with Nidhi Verma. Nidhi is a passionate home cook who created Meri Rasoi in 2011 to “demystify Indian cuisine and share her love for authentic and delicious Indian food”. In our latest blog, we caught up with Nidhi…
Where did your passion for home cooking come from?
I love working with people and food. I’m a passionate home cook and mother of two young kids who are also my most honest critics. I created Meri Rasoi (which means My Kitchen) in 2011 to demystify Indian cuisine and share my love for authentic Indian food.
If there is anything that transcends countries, cultures, languages and kitchens across the world – it is the aroma of delicious home cooked food! My addiction to this wonderful aroma began with savouring home cooked food in my homeland of India. Being from an armed forces family, I had the good fortune to relish flavours across different parts of the country. My journey with food had already begun, but I didn’t know it then!
After a career in marketing and settling in the UK, I decided to give up my day job and follow my passion for food by setting up my cookery school. Since 2011, I have taught over 600 people from more than 10 countries. I teach small groups and private classes from my home kitchen as well as host workshops for larger groups and corporates in teaching kitchens.
In order to launch my cookery school, Sahil and I self-built a website, put together a launch event and signed up our first students onto a 6-week immersive cookery course. It quickly became clear to us that while people loved the food they learnt to cook, it was hard to source authentic ingredients to recreate these recipes at home and so in 2018, we decided to start The Cookaway, to allow people to access my creations easily.
What’s the biggest misconception about Indian cooking?
While the awareness of authentic Indian food has grown significantly over the past few years, sadly most people still associate Indian food with the dishes served in their local takeaways or restaurants which are often quite greasy, spicy and unhealthy as compared to the food we consume in our homes on a daily basis which is fresh and highly nutritious. Additionally, the options, whether meat, vegetarian or vegan, go way beyond the staple menus you find in Indian restaurants or takeaways. In my classes, I like to teach classic home dishes that are easy to recreate and provide healthy alternatives that can be easily incorporated into weekly meal plans.
What are the three Indian cooking ingredients you couldn’t live without?
- Kashmiri Chilli
- Ghee
- Roasted Cumin Powder
What’s the most common mistake people make with Indian cooking?
From my years of teaching I have realised that cooking perfect basmati rice is one of the simple things within Indian cooking that a lot of people struggle with and make the most common mistake to add water on top of rice that’s cooking in a pan when they think it’s undercooked or all the water has been absorbed.
What’s your favourite Sollasa cocktail?
The ‘Sollasa Collins’, it’s just so cool and soothing.
Win a private cooking lesson with Nidhi!
Every purchase of a bottle of Sollasa during the month of April will be automatically entered into a prize draw for a chance to win a private cooking lesson for 2 people at Nidhi’s home in London. Terms and Conditions apply.
]]>
The ink has dried on a new partnership between Ten Locks and authentic Indian spirit brand, Sollasa. The deal will see the Ten Locks team distribute and supply the product to the UK hospitality sector, particularly premium Indian restaurants and contemporary fusion dining venues.
Sollasa burst on to the UK drinks scene in July 2021, and has caused much excitement with its unique proposition: it is the first spirit designed specifically to complement Indian cuisine to be launched in the UK.
Sollasa is a grain-based, lower alcohol spirit, blended to 20% abv. It’s made from all natural ingredients, bringing together orange zest, lime, lychee, mint, basil, coriander seeds, cardamom, and a pinch of sea salt.
It was developed by Vishal Patel and his brother-in-law Sajag Patel, in collaboration with leading chefs, mixologists and food scientists, to address the opportunity to inspire consumers with a new drinks option to accompany Indian food. The pair’s mission was to create a drink that genuinely complements Indian cuisine’s complex flavours, so that consumers need no longer settle for ill-fitting drinks, such as lager and wine, but can enjoy an authentic and exciting alternative.
As an all-natural, vegan friendly, low-sugar spirit that is half the alcohol of gin and fewer than 100 calories when served with light tonic, Sollasa ticks many of the boxes for today’s conscious consumers.
Sollasa is more than just an aperitif; with its natural refreshment and expertly designed flavour profile it can be enjoyed throughout the Indian dining occasion - from before eating, to during the meal and after. Such is Sollasa’s deep partnership with food, that its name was inspired by the Manasollasa, a 12th century Sanskrit text considered to be one of the first Indian recipe books.
Becky Davies, head of commercial at Ten Locks, says: “There’s a huge buzz in the industry about Sollasa – it’s such a unique product and the team has created an exciting solution to the longstanding drinks choice problem facing Indian food consumers, so we’re delighted to be appointed as distribution partner.”
“Indian cuisine is one of the UK’s favourites, and the number of restaurants and dining outlets offering Indian-influenced food continues to grow – especially within premium, fusion, and regional speciality venues.”
“So much love and expertise has gone into making Sollasa and it’s exciting to see new spirits makers bringing something so innovative to the UK drinks scene. It comes in a beautiful bottle with striking branding and will certainly appeal to those looking for exciting drinks with contemporary flavour profiles to enhance the Indian dining experience.”
“Sollasa is a modern, dynamic and culturally inclusive brand, and we’re incredibly proud to bring such an authentic, distinctive spirit to the industry. It offers venues the opportunity to capitalise on a huge incremental sales opportunity, catering for consumers opting out of the typical drinks menu and presenting a drink that truly complements Indian cuisine.”
“Outside of this sector it stands up as an exciting alternative to gin at a lower abv while being full of flavour. Sollasa is a credible and unusual, upmarket addition to back bars and cocktail menus.”
Co-founders Vishal and Sajag Patel were raised on Indian food and wanted to bring an authentic and exciting drink to the UK Indian dining experience. Vishal Patel, says:
“Indian food is full of character and flavour and the Indian hospitality sector is vibrant with a lot of reinvention and creativity around their spaces and menus. However, its drinks offering is yet to be reinvigorated. Lager and white wines tend to be the go-to choices, but we know consumers are ready and open to something more authentic and custom-made.”
“We’ve worked hard to craft a drink that authentically complements Indian cuisine and also suits modern drinking preferences, namely lower alcohol content, lower sugar and all natural ingredients, but still packed with flavour. Since the launch in July, we’ve had so much positive feedback and interest. Our partnership with Ten Locks will take our footprint in the UK to the next level.”
“There’s a lack of diversity in drinks so we’re keen to champion a more modern industry and Ten Locks works hard to drive positive change through conscious drinks brands. We’re looking forward to working together and can’t wait to get the bottles out onto barbacks around the UK.”
Ten Locks will lead the brand’s growth, focusing on restaurants, bars, Indian-themed dining outlets, upmarket venues and foodhalls.
Sollasa joins premium spirits brands Ace + Freak, Cambusier, Bourgoin Cognac, Salford Rum, Mary White Vodka, Nusa Caña Rum, Applewood Gin, Diablesse Rum, Banhez Mezcal, El Tequileño, Langley’s Gin, Redwood Empire and West Cork Irish Whiskey in Ten Locks’ progressive portfolio of drinks brands with a difference. Visit www.ten-locks.com for further information.
Cooking curries doesn’t mean you have to spend all night in the kitchen, but the trick is to keep it as simple as possible when picking the type of curries to make. We recommend going for 2 different curries with a similar base, such as tomato or cream, rather than trying to make a korma and a madras (two very different bases). Fewer pans required and fewer ingredients to shop for means a (mostly) stress-free evening. Chefs Nisha Katona and Chetna Makan have some super speedy stress-free recipes that are sure to impress.
As the saying goes, the early bird catches the worm. The more you prepare before your guests arrive, the more time you’ll get to give them when they’re there, because let’s face it, they’re here for your wonderful company and not the promise of delicious, comforting, mouthwatering curry…The trick is to get pretty much everything out before they arrive, clear the sink area, have your serving bowls out and ready, and cook the curries before they get there. Curry, once cooked, doesn't require careful monitoring, so you can simply keep it warm while you spend time with your guests. To reheat, just place the bowls in the oven on a low temperature and let the curry slowly heat up while your guests enjoy their drinks.
Not everyone will have the same spice preference as you, so whoever you’re cooking for, make sure to ask them if they’re a “give me as hot as you got” or a “I’ll have lemon and herb” type. On the milder side of the scale, you’ve got choices like creamy Butter Chicken, veggie paneer curry or the Korma. For medium options, there’s the Jalfrezi or the Masala, and at the hottest side there are eye watering curries like a Vindaloo, the Madras or the Bhuna.
If you’re entertaining several guests, don’t just pick one curry as you might leave someone unhappy. Those who like their spice will find a korma too mild, while the less adventurous will definitely shy away from spicier dishes. Try to make at least 2 different curries for your guests to choose from; one on the milder end and one on the hotter end.
Let your guests customise their own heat levels rather than making the curry too hot to handle. If they want to cool their curry down, you can provide some greek yoghurt to mix in. Dairy milk contains a compound called Casein, which helps reduce the heat level in foods. If they want to turn up the heat, prepare some fresh chopped chillies or chilli flakes as accompaniments.
Make sure to check for any allergies before you dish up to your guests. Curry does contain nuts (especially the korma) which can trigger strong allergic reactions for certain people, so it’s better to be safe than sorry.
Indian cuisine is vibrant, flavoursome and varied, so it would be rude not to consider whipping up a few side dishes. No need to make samosas from scratch (unless you’re a budding Madhur Jaffrey) or culture your own yoghurt for raita, just fill your feast with plenty of perfectly cooked rice, piping hot naan, crunchy samosas or quickly whip up some saag paneer - all of which are great compliments to the spicier curries. Don’t forget some fresh, flaky paratha and cooling raita for when the naga chilli hits.
Let's face it, a 'dry' dinner party might get boring pretty quickly. Offering your guest(s) a special cocktail (or several) will not only keep them refreshed but will give you extra brownie points for thinking about the details. Forgo the standard G&T or Kobra, impress them with unique cocktails using Sollasa - the drink specifically designed to enhance Indian cuisine. Check out some of our delicious cocktail recipes for inspiration. With half the alcohol of gin and wine, Sollasa is also an excellent choice for guests looking to avoid tomorrow’s heavy head.
Don’t be the person that disappears to cook for 90% of the night only to return to neglected guests with empty glasses. Try to split your time equally between cooking and looking after your guests. This means making sure that everyone's glass is full and being on hand if anyone needs anything. Can’t multitask? A bit of music or a film always goes down a treat, just make sure it’s not too cliched.
If you really want to keep things extra simple and don’t feel like spending hours in the kitchen, there’s no harm in ordering some dishes from your favourite local curry house. Just make sure to get everyone’s orders in advance, otherwise you’ll be frantically staring at the deliveroo bike icon that’s still showing 5 miles away while your guests sit waiting.
Switch off your phone. In fact, leave it in your bedroom, along with any other tech that might take your attention away from your guests - unless you’re keeping them entertained while you cook with an episode of Come Dine With Me that is.
Looking to freshen the palate? Calm the heat and satiate your taste buds after dinner with a well matched dessert that complements your curry dishes - because apple pie just won’t cut the chilli and mustard seeds. Try whipping up this delicious mango and cardamon syllabub, ideal for a light and fruity post-curry treat.
So there you have it, our foolproof tips for hosting a successful curry night (and raising the bar for your guests). Want to really deliver the wow factor at your next curry night? Elevate the evening with some show stopping cocktails.
Get 10% off your first bottle of Sollasa when you sign up to our newsletter!
]]>Self-confessed Indian foodie, Sarah Fretwell, got in touch to say thank you. Thank you for "...finally giving me a guilt-free feeling the morning after the curry night before". In the first of our blogs, she shares her Sollasa story...
Let’s be clear, it’s a ridiculous notion to suggest there is a singular uncompromising beverage that goes tête-a-tête with the nuances and intensity of Indian cuisine, catering to the diversity of traditional regional styles and refined contemporary twists. But this also happens to be the exact sweeping statement I now find myself making.
It’s certainly true we are not spoiled by choice. I, like many others, always return to a crisp Cobra as my “authentic” beverage of choice. It’s a refreshing, charmingly branded easy to drink lager, the final defence for my screaming pores when the naga chilli hits. However, it goes without saying the culprit for my increasing waistline has never been my diet-friendly lamb madras or naan, but the long avoided reality of the golden nectar I swig to wash it all down (although it’s possible the not-so occasional cheeky Samosas play their part too).
I love to eat out, smelling my way through the full menu, reaching for thirst quenching long drinks over short, sharp cocktails and heady wines. And although I am partial to a few G&T’s and can’t ignore the rising demand for infused herbal gins, either the juniper is too overpowering or my head starts spinning before I’ve made it through the complimentary poppadoms.
A solution was needed for my ongoing dilemma and weekly post-curry guilt, and little did I know that one was just around the corner. One morning, just like countless Sunday mornings, I was heaped on the sofa channel surfing in a bloated exhibition of regret. My ears pricked up at the mention of “..It goes beautifully with Indian cooking”, and for the first time in my life I found myself locking eyes with Alan Titchmarsh, watching ITV's Love Your Weekend as each guest proceeded to gush at the supposed miraculous properties of this “wonderful, fresh” new drink.
Intrigued at the thought of an exciting new drink upgrade, I found my way to the brand’s new-born Instagram account: here were images of delicious curries paired with an elegant looking drink in all its variations; tonic, cucumber and mint, egg white and lemon, ginger beer, the variations kept on coming.
Here’s what you need to know. Sollasa, a new spirit on the market, the world’s first aperitif specifically designed for Indian cuisine. The brand claims its drink is a better partner for spicy dishes than beer or wine and a guilt-free alternative to gin, with less than 100 calories and just 20% ABV. Count me in.
Always at the mercy of a good pitch, my curiosity got the better of me. One evening after work I found myself in a very cosy set up, takeaway at the ready (quick humble brag, my local spot just so happens to be rated London’s #1 Indian restaurant on TripAdvisor). Lamb madras and a bottle of my newly discovered Sollasa in hand, 50ml over ice mixed with 150ml light Indian tonic and garnished with a lime wedge. A bite, a sip, and I’m struck with the lightness of this drink, a noticeable herbal twang – presumably from the fennel and coriander, with a slight Indian kick from the cardamon and carom seeds. There’s a touch of sweetness from the lychee and orange which really cuts through the tomato in the curry’s sauce. My taste buds also pick up a hint of mint and basil, a cooling touch for the fellow spice fiends out there.
According to the brand’s co-founder Vishal Patel, the team “worked with leading chefs, mixologists and food scientists to develop the perfect partner” for Indian cuisine. True, there’s a definite intricacy to the Indian spices and just the right level of sweetness to balance the herbs. I notice after every sip that the curry’s flavour is just as it always was, not mellowed out, not obscured by the drink, possibly even sharper.
If you’re anything like my brother – not remotely bothered by the calories or the gassy bumps in the night, who after some playful banter once poured beer in his cereal as a testament of love for his favourite brew, then perhaps Sollasa might not be the beverage for you. I also wonder how it marries with other drier curries and seafood, but I guess I’ll have to temporarily part ways with my beloved madras to find out. Personally though, I can’t sing its praises enough. It’s a game-changing addition to my Friday night tradition and leaves me feeling guilt-free in the morning.
Also Vishal, If you stumble across this article, I want you to know that my second favourite cuisine is Mexican, so please work your magic on a fiery lower alcohol Tequila alternative that won’t leave me regretting my excessive night of nachos and tacos.
]]>