November is here and with only weeks left till Christmas we are so excited!!
For all those living in a cave and with no access to social media… we do great Christmas partys at the Tower Tandoori! We can accommodate upto 100 guests; making it ideal for large office partys, family get-togethers but also cosy enough for a party of 5. All we ask is that you call/email/contact via form on our website and talk to us! We can sort out all the nitty gritty and do all the hard work so you dont have to!
Make sure you keep an eye out for our tweets and facebook posts for more updates.
And with that, i’m going to leave you with our special party menu!
Until next time… BlogWali xx
What a beautiful summer it is! A perfect time to try out our new menu; bursting with colourful salads and refreshing watermelon icelollies. If that won’t do it for you then you HAVE to try out our new ‘Darjeeling Pimms’… the Pimms with an Indian twist!
I know it’s been a while since I’ve blogged and I’m sorry for that but don’t worry, I’ll be blogging every month from now on. Make sure you keep an eye out for our tweets and facebook page for offers and specials. So until next time… Byeeeee.
Valentines was just around the corner and I love this holiday! Mostly because of the gifts and dates and oh so beautiful flowers! Last year my husband and I spent it at Tower Tandoori and we loved it! Well, I loved it more because I got a free rose (how flattering!). The atmosphere is so romantic and they have an adorable love board type thingy where people write notes to their loved ones *so cute!*. I had to FORCE my boring husband to write me a loving note, all I got out of him was ‘I Love You’. Meh better than nothing I guess.
This year we went again (the night before) and their menu was ah-mazing. The red beetroot bhajis, the seabass and the dessert. Nomnomnom. Cannot wait until Mothers day, hopefully they’ll have a equally exciting menu!
Dont worry. Il keep you guys updated. 😉
Till next time guysss. BlogWali xoxo
Arrgh. Back to work after a lazy Xmas and new year holiday. Don’t you just hate it??? Well, for those who have bills to pay and sale shopping sprees to attend, work is a necessity. You know what else is important? Food!! Keeping that in mind, I am very excited to say that Tower Tandoori will be launching a new menu!
I hear you… Diet, new year resolution blah blah blah, but when you have a look at the new dishes, you’re going to wish everyday was a cheat day!! 😉 ‘Paneer Lababdar’?? Yes please, count me in!
I won’t go on, I promise, just make sure you keep an eye out on our twitter for more updates and dates!
Next time…. VALENTINES!
Lots of love, Blogwali xxx
Apologies for the lack of blogging!!
This week let’s talk about our new chef: Govind. What a great chef!! He has completely changed our taste buds and if you haven’t checked out our new menu you have to come and try it!
His work within a Michelin starred kitchen is obvious when he is in his element; the kitchen.
Lemme give you an example. We now have ‘potli’ samosas with a gorgeous potato and peas filling. The pastry is made fresh and it’s a stark different to the usual samosas you get.
And OMG the ‘Goan Goat Vindhaloo’ is to die for. I’m not usually a big fan of goat but this is truly memorable.
This week there won’t be a recipe. But. I will finish off with mentioning one more dish… remember the South Indian special we had a couple of months ago? Yep. The ‘chicken chettinad’ is here to stay!! The coconuty curry will take you to the southern regions of India whilst sitting in Tower Bridge.
Until next time… The BlogWali xx
Haldi. Haldi. And more Haldi…
So this week I will be writing about Haldi, aka turmeric. You know the spice that is bright yellow in colour and really helps bring out the ‘curryness’ in your curry? Yep, that one.
Firstly, haldi has many many purposes. Did you know that it has ayurvedic properties? For those who cannot be bothered to check Wikipedia; ayurveda is the ancient Indian medicinal practice which dates back to the time of sanskrit. Its medical tendencies are often used in modern medicine and can be used as an alternative to man made medicine. But enough of the science/history lesson… Lets discuss how it helps US.
Today I will be talking about Haldi and its healing purpose. Mixing fresh grinded haldi on to an open wound has antibacterial purposes and used on a regular basis in India and its neighbouring countries. It’s fresh, very very natural and helps to heal open cuts and scratches in no time!
Also, drinking haldi mixed with milk (mix 1 spoon of Haldi powder with a glass of milk) helps with colds, coughs and general health. The old saying of ‘An apple a day keeps the doctor away’ can be changed to a ‘A glass of haldi milk keeps the doctor away!’ Lol! That packet of haldi you brought 2 months ago can be used for more than just cooking!!!
Hi! This week I will be talking about vegetarianism and my personal health gains. Now don’t get me wrong I am a full on carnivore. I love all things carnivorous, including meat, fish and Chicken and I cannot imagine life without those 3 (sorry to all those Vegetarians reading this). However, recently I have realised that my diet is highly unbalanced and will in the long run cause me to have health issues, therefore prompting me into making a big lifestyle change; becoming vegetarian for 3 days a week!
It may not sound like a lot but trust me, it makes a HUGE difference!! Already I feel lighter, happier and full of energy, whereas before I would always feel slightly ‘groggy’ and ‘full’.
Now making such a move isnt easy but to help you out I will be (as always) leaving you with my thoughts and a yummy recipe for Indian street food (nomnomnomnom). Making this dish will make you think twice about vegetables!! 😉
- 1 tbsp vegetable oil
- 1 red onion, sliced
- 2 garlic cloves, chopped
- ½ finger length piece fresh root ginger, shredded
- 2 mild red chillies, thinly sliced
- ½ tsp turmeric
- ¾ tsp garam masala
- 1 tsp ground cumin
- 4 tomatoes, chopped
- 2 tsp tomato purée
- 400g can chickpeas, rinsed and drained
- 200g baby spinach leaves
- rice or naan bread, to serve
- Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.
- Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.
- Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.
Recipe from Good Food magazine