People, this is not a drill. Sound the sirens, grab the megaphones and wear loose-fitting trousers – I went to a restaurant serving real roti canai.
Feast your eyes on these beauties.
Food Analysis: Paladin Minuto
The average hot chocolate you get in the UK is pretty uninspiring. I mean, sure, it has a chocolate taste and is warmly comforting, but its lacklustre nature is undeniable, and it doesn’t matter how much whipped cream or marshmallows are piled on top.
I’m always in search of pure, intense hot chocolate. The kind you get if you make it yourself at home with real chocolate and milk (or even, eep, cream).
I’ve had a killer one in the renowned Angelina in Paris*; an excellent shot in Chocolat Chocolat, Cambridge; a dark and delicious 70% courtesy of Mink, Vancouver; and what I swear was just a cup of melted chocolate down in Brighton’s Bar Du Chocolat. However a particularly fond memory comes from a brief visit to Barcelona and assorted stops for chocolate and churros.
Nanglo Cafe and Restaurant, Aldershot
Aldershot’s historic connection with Gurkha soldiers has led to a large Nepalese community settling in the local area.
There have always been the odd few restaurants here extolling the virtues of Nepalese cuisine, but the increasing audience has seen a rise in outlets and the growth of a more specialist approach.
The other night we visited Nanglo (46 Grosvenor Road, Aldershot). Its website had talked of a menu containing 30 dishes from Nepal, and I was interested to see what new things there might be to try.
Food Analysis: PB2
Who likes powdered foodstuffs? Anyone?
I can’t actually think of that many foods one eats as a powder. Sherbet definitely, icing sugar at a stretch, but I haven’t seen anyone eating flour by the spoonful.
So the thought of powdered peanut butter was distinctly intriguing.
Macarons
In my previous post I talked about our recent macaron cooking class and H’s post-lesson enthusiasm. Fast forward a week and I’m lounging on the sofa being handed a freshly-filled macaron.
