Keep Calm and Curry On! 🍛🌶
Pamson Grill | Leicester
Pamson Grill is one of those restaurants that everyone's talking about. They pride themselves in serving some of the most authentic and tasty Pakistani food!
🍗PAMSON MEAT PLATTER: served on a sizzler, included; lamb chops, chicken wings, chicken and lamb sheekh kebab, chicken and lamb boti. The seekh kebab and lamb boti were done really well and did justice to the Pakistani grill 🔥😍 - the rest of it was decent.
👨🏽🍳 SPECIAL KATAKUT: a 'drier' as opposed to ‘wet' curry. A specialty dish, not ordinarily found in Pakistani restaurants. You get to watch the chef cooking the dish live (if you get a seat in view) - the name ‘Katakut’ reflects the noise when the chicken is chopped on the hot plate (👈🏻 swipe for video 🎥). We've tried both the chicken / mixed Katakut and preferred the chicken.
🥄PAAPRI CHAAT: a great light starter/appetiser - prepared with chickpeas, potatoes and spices.
🥘CHICKEN KARAHI (off the bone): tender pieces of chicken infused in a variety of spices and topped with ginger - a fragrant and very tasty dish. Highly recommended 😍.
🍖NIHARI: A moderately spicy thick stew made with shank meat. Fried onions and ginger are served separately for you to add. A bit of a hit and miss with this dish.
🌶 FYI: 'Medium' or 'hot' spice level is recommended by their chefs, as 'mild' spice may lose the authentic flavour.
Overall, we really enjoyed the authentic Pakistani food. Their menu is pretty extensive, their venue is well decorated and they are able to cater for larger groups. Highly recommended - not just for the flavoursome food but for the excellent service too 🙌🏻.
🥘 Great Curries
👨🏼🍳 Must-try Katakat Dish
🍗 Awesome Grilled Platters
👨👩👧👦 Great for families (highchairs provided)
🥒 Veg options
💷 Cash only
🚗 Free parking nearby after 5pm
Ammi: Itna bahir ka khana khati ho ab meray haath ka khana kahan acha lgta hoga
Me: Amma, bahir ka khana chakhti hun, khati srf aapke haath ka bna hua ❤
Here's a recipe of Aalo ke Samosay from the best cook I know i.e. my ammi
•For Samosa Patti:
2 cups white flour (maida)
1/2 tsp salt
1/2 tsp cumin (zeera)
2 tbsps heaped clarified butter (ghee)
Water for forming the dough
•For Samosa Filling:
1/2 kg peeled boiled potatoes
1 tsp crushed red chillis
1 pinch turmeric powder (haldi)
1 tbsp fenugreek leaves (kasuri methi)
2 tbsp chopped white onion
1 tbsp dried corriander seeds
2 green chillis chopped
Salt according to taste
1 tbsp oil for cooking .
•Combine dough ingredients and form a dough that is firm. Shouldn't be too hard or very soft.
•In a pan, saute chopped onion in oil until translucent. Add salt, crushed red chilli, turmeric powder, salt, and corriander seeds.
•Chop boiled potatoes in small cubes, add in the pan and mix with the spices. Add fenugreek and turn off the heat.
•Cool the filling mixture
•Roll out the dough up to a thickness that can be easily handled, cut straight parallel strips and divide them in half.
• Pick up a half strip and form a cone in your hand.
•Fill the cone with a large tbsp of mixture and seal the top
•Fry till golden or freeze up to a week.
Lahore Lahore - Pakistani cuisine joint on Rue du Faubourg Saint Denis in the 10th arr...
We love this type of ethic joints a lot - you get simple and honest food, made with love that can only be found in family run places.
Many of them have photos for the food they offer and you get exact what's on those photos. To the little detail.
Today we wanted to kick-off the week with the cuisine of either India or Pakistan and choice was made on the fly - there and then. This busy street in close proximity to Gare du Nord offer plenty of options and we intend to try them all. This little joint named after second biggest city in Pakistan has good selection of Indian subcontinent dishes and it is very popular in the neighborhood.
Pictured here is chicken biryani - with golden rice infused with spices and mixed with sweet prune. Rice was al dente and it is exactly how we wanted it. Chicken was properly cooked, falling off the bones but still juicy. Dish is basic but very tasty. So much that we intend to come back and try other dishes on the menu.
•سردیوں کی سوغات•❄
So here I come, with another food blog series titled "Sardiyon ki Saugaat" (title mentioned above in Urdu). To those who still don't know what's going on, lemme elaborate. The title means "the bounties of winters" which refers to all those Pakistani dishes and desi foods that we enjoy in winters since they are a plentiful source of cosiness with a mouthwatering taste that makes our winters more enjoyable.
So here I am up with " Paaye" with "Afghani naan." Paaye or Payee means "Legs in Hindi-Urdu." The main ingredients of the dish are the trotters (or hoof) of a cow, goat, buffalo or sheep; cooked with various spices and herbs. It's an infused combination of some selected spices and meat that cooks slowly for 5-6 hours. It usually doesn't need any excess fat to add in. It belongs to the sub-Continent Indo-Pak, however, Lahore knows the art of making them as well.
It is usually served with "Roghni Naans" but Afghani naan goes very well with it in both taste and nutrition since it's made up of whole wheat flour that gives a unique taste and is easy to digest.
But wait! My ammi is ready to give a tough time💥. There's nothing that can be better than homemade "Ammi k hath k paye." The next paaya place to me is "Mazedaar Foods" Karachi, there's nowhere else up til now! ❄
Since I love to decorate tables, then why not this time too. I feel that a nicely and neatly arranged table helps a lot to "enjoy the meal" that always doesn't need to be too fancy. Am I right here guys?
Another question, do you guys want me to share its recipe?
Stay tuned for more, vegetarian and vegan meals are also a part of this series!❤