✓ A new Indian restaurant has landed in the heart of "Proper" London & it's the talk of the town........if you still think that Indian restaurants are just about Chicken Tikka Masala, Rogan Josh & Vindaloo; then it means you still haven't been to this new and exciting modern Indian restaurant - having drawn inspiration from many months of travelling around India; they have created a deliciously ecclectic menu which showcases some of India's lesser known cooking styles - catering to both non-veg & veg palates.
We feel very privilaged; because in this video Master Chef Sameer Taneja (a former chef at Atul Kotchers Michelin-starred Benares restaurant in Mayfair) reveals some of his recipe secrets for making his version of a Masala Papads "Katchumber" (a tomato & onion salsa), we are also shown how he makes Kale Chaat & Talli Joe's very special Truffle Ghee Kulcha (it is very soft, pillow like and very moreish).
Well worth mentioning their "Roti Sabzi" which is a deliciously sublime & moreish Jack Fruit Curry served in a freshly made pitta bread pocket (it may just fool even the most seasoned meat eaters into thinking they are eating pulled chicken or pork) it is absolutely delicious!!!
A special thank you to Chef Sameer, Chirag, Jes & all of the Talli Joe team who very much welcomed us and graciously allowed us a
privileged glimpse into their kitchen to do the videoing.
Recipe for the roasted Masala Papad Katchumber is:
* Cumin popadoms cut into halves & then roasted & the rolled into cones.
* Red onion.
* Deseeded tomatoes.
* Salt.
* Salt & roasted cumin powder.
* Finely chopped green chilli.
* Sqeeze of lime.
* (Optional - you may wish to add chaat masala).
The Kale Chaat is a take on Palak Patta Chaat (which uses Kale instead of Spinach).
* Using a pakora type batter using carbonated water to create a very crispy tempura batter.
* Fried cubes of potatoes.
* Herb Chutney (made using curry leaf, mint, basil, dill, tarragon & green chilli).
* Black chaat masala.
* Pomegranate seeds.
* Vermichelli (sev)
* Sweet (syphoned) yoghurt (syphoning the yoghurt creates a very light mouse like texture).
* Tamarind & dry ginger chutney.
* Freshly chopped green coriander (dhania).
Truffle Ghee Kulcha:
* Ghee infused with truffles at 60 degrees over two days.
* Kulcha filled with cottage cheese.
* Kulcha dough (flour, egg, yoghurt, water, salt, sugar) hand stretched & then cooked in a tandoor oven.
Here's links to Talli Joe's various social media pages:
Twitter: TalliJoe
Facebook: TalliJoe
Website: tallijoe.com
Just in case you're wondering........Talli /T-uh-li/ tipsy (adjective), a happy intoxicated state of being, often rendering the legs useless
They are located at:
152-156 Shaftesbury Avenue,
London, United Kingdom,
WC2H 8HL