Category Archives: Food & Drink
Make your own Pilau Rice from home with this easy, 5 step recipe!
When eating out, it’s still nice to feel that you’re treating yourself. For people who want a burst of flavour when eating out, without topping up the calorie count, boiled rice can seem somewhat unappealing. So if you want to cut out the carbs, without cutting your portion size in half, there are a few adjustments that can be made.
The average portion of Pilau Rice can tip the scales at up to 400 calories per 100g, depending on the specific preparation. And although they are the most popular dishes to accompany a curry, many people are in search of a healthy alternative:
1 – Sambar Dal
Samber Dal is made with lentils, potatoes & other veg & is only around 155 calories per serving.
2 – Palak Ka Saag
This dish is one for Spinach lovers. Full of kick & vitamins, only 100 calories per serving on average.
3 – Aloo Gobi
Aloo Gobi is a super low fat dish with Cauliflower. Packed full of flavour at around 100 calories per average serving.
4 – Aloo Palak
Aloo Palak is a simple dish which is possibly the most filling of them all, made with potatoes, spices & spinach. This dish isn’t carb free but still, comes in at only 200 calories per average serving.
Low-fat Indian Dishes may seem slightly few & far between. We went through our menu, as well as reading up on nutritionist advice, to pick out the top picks for those of us who are watching our waistlines this year.
Winter claims to be the most wonderful time of the year – we beg to differ. With so-called “Thunder Snow” on its way & the January blues truly settling in, we could definitely do with a few winter pick-me-ups.
Indian food isn’t always a popular choice when it comes to healthy eating. However, what people don’t tend to realize is that if you combine your choices wisely, Indian Food can not only fall in with your diet but be super good for you too.
In case you haven’t heard, as voted by the readers of The Star, Sheffield, we have won the award for the Best Curry House In Sheffield 2016!
Think of your most favourite Indian dish. Some have become so popular over the years that they’re pretty much marked as an English dish. Year on year thousands of Brits order Indian take out, go to Indian restaurants & cook Indian recipes. So out of all that, what are the most popular Indian dishes in the UK?
So a bunch of scientist who obviously just love to eat got together to try to figure out why Indian Recipes are known for making the most perfect food known to man kind. That’s right, Indian food is just so wonderful that even the science guys needed to know ‘Why’?
Although we’re yet to have a complaint about it, every week we have a new customer asking why we choose to put our famous Naan Bread on a stand. There’s plenty of reasons why we do this, but the truth is in the taste, which is why our loyal customers keep coming back, week on week.
One of the traditional methods is Tandoor cooking, available all over India, but mainly followed in the North. There are many different kinds of cooking methods in India, which depend on the dish to be made, the amount of heat needed and the nature of raw materials. The Punjab region is the birth place of the Tandoori style of cooking, but what is a tandoor? The Punjabi tandoor is a bell-shaped oven traditionally made of clay, which can be set into the earth and fired with wood or charcoal reaching temperatures of about 480 degrees Celsius.
Tandoor cooking uses four distinct techniques: direct heat rises from the charcoal, similar to grilling; The hot clay walls of the oven cook bread; Radiant heat in the belly of the tandoor produces similar results to convection baking; And smoke, which occurs as the marinade and meat juices drip onto the hot coals, add fragrance and flavour.
The heat and smoke, and moisture-retaining properties of the tandoor, make it perfect for roasting meat on vertical skewers. Despite its ancient origins and simplicity, the tandoor produces sophisticated results, including smoky flatbreads and roasted succulent meats. Food cooked in a Tandoor clay oven not only tastes great, but it is also good for you.
Visit our Restaurant and you will see fresh naan being made to order. Soft white dough rolled into flat cakes, draped over a round cloth pillow called a gandhi and pressed onto the hot inner walls of the tandoor, where they puff, blister and brown in minutes.
The tandoor’s cooking properties have made it the preferred barbecue pit throughout Central and South Asia and the Caucasus region. Iranians call it tanoor; Uzbeks, tandyr; Azerbaijanis, tandir; Armenians, tonir; and Georgians, tone. But the center of tandoori cooking is Punjab.
Come to Jamaira to try our grilled tandoori roti and our tandoori chicken, it won’t disappoint you!