Food and drink


Mango and marlin - yum yum


31/ 5/2004

Aazam and friends - about town with top chef Aazam Ahmad

Granada TV recently invited me to be a guest chef in a new series which looks at different food tastes unromantically called 'Grub Up.'
My theme was south Asian cuisine and the film team followed me down Manchester's curry mile to the Al Nawaz Restaurant where we ordered a sizzler starter of traditional tandoori lamb chops, tikka and kebabs.
The meat was slightly crispy on the outside and tender in the middle, yum.
We also had a go at making nan in the tandoor (clay oven) before travelling to Chester where we visited the Shere Khan Restaurant.
There, I took over the kitchen to prepare an Asian fusion dish of marlin fish with mango and papaw cooked on a kirha (wok).
I used green chllies and lemon and fused this with the mango and pawpaw - end result super even if I say so myself.
The end result was superb, even if I say so myself.
And of course a meal doesn't finish until we've had desert so I dashed over to the Kamram Sweet Centre in Rochdale (see picture).
I decided to demonstrate how a jalebiya is made.
Jalebiya consists of simple ingredients, plain flour and water which is mixed and then fried in oil before it is placed in syrup and rose water.
This is a simple yet very tasty dish, and should be served crisp on the outside and moist on the inside.


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