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MEDIA PACK SUMMER 2013 S RECIPE T S E B 101 AD SIVE iP EXCLU ION EDIT ! G SOON COMIN I love the idea of a magazine dedicated to curry. It’s certainly one of the most popular cuisines in the UK and the recipe possibilities with curries and spices are endless! GORDON RAMSAY S ince launching in May 2011, each issue of Chaat! has been received warmly by the public, restaurants and both the food and travel industries. Now with a fantastic new look, Chaat! is available on WHSmith’s news stands. INDIAN BREA N RECIPES | INDIA BREADS A ALOO PARATH ! BREAtoDcoS mplement a meal ad out hot naan bre is complete with No Indian mealthe tandoori! straight from esh, a paratha  Aimed at an audience of ‘food lovers’ with an adventurous palate and intrepid travel interests. In Banglad five tastes delicious! AN and and ed for as little as ADESH, PAKIST bread can be purchas omelettes, vegetable N INDIA, BANGL countries, flat breads with takas and enjoyed most other eastern breakfast, lunch, curries! for breads is bhagees or more countries, are eaten casually al snacks. The flour In these and many yet form part of the dinner and as occasion towns and cities, sive, can be very inexpen ordinary people. The most villages, ay in milled locally in most day-to-d for and cooked staple diets been passed . made into dough know-how have nts and street markets from technique and roti, ion to generation; homes, cafes, restaura flat breads include down from generat in homes, from father to The range of Indian naan and paratha, either to daughter by mother puri, enjoyed s, then chapati all and of es; dosa, son with in business or fried in oil vessels baked on tavas you to many! shapes and sizes. Delhi, a stone's throw away simple recipes for Here are a few of On the streets flat breads at home. bread and enjoy fresh a and Place, create from Connaught be picked up for ten rupees can vegetable curry  Drink inspiration; the best of beverages revealed each issue.  Reader interaction: fantastic competitions, letters and recipes g and frying Oil for spreadin g Ghee for spreadin Salt to taste HOW TO COOK Makes 10 INGREDIENTS flour 300 g whole wheat ½ tsp salt to form a dough Enough water POTATO FILLING and mashed 300 g potato boiled 1 tbsp ginger chopped chopped 2 green chillies r leaves chopped 3 tbsp coriande 1 tsp chilli powder chopped I medium onion the the dough, combine  Starting with the dough ingredients, knead and set aside. mix all the  For the filling, bowl and set. Make the ingredients in a roll them equal balls, then 10 into dough into equal circles. onto a circle filling and spread another  Divide the cover with of dough and then press together. dough circle, then used. dough circles are on a Repeat until all one on both sides  Now cook each oil and fry until the griddle, brush with with ghee and serve. bread is crisp. Brush to try and make Here is a chance favourite bread! flour 250g wholemeal 1 pinch salt 1 tablespoon oil 100ml water if desired Butter, or ghee HOW TO COOK in a bowl, r flour and salt  Sift togethe water, and stir in the oil and and elastic. knead until firm balls, and dough into eight  Divide the with a rolling roll as flat as possibletrying to keep a flour, spare pin and neat, round shape. pan over or frying  Heat a tava chapati heat. Cook the medium- high brown, golden on both sides until side turning with per about 1 minute INGREDIENTS flour 300 g self-raising 200 ml Plain yogurt er oil 2 tbsp sunflow 1 tsp caster sugar ½ tsp salt 1 egg HOW TO COOK tongs. rises, put the bread  As the bread to get a onto a raw flame taste. real crisp charred with butter or ghee for  Finally brush ately can be frozen  Serve immedi future use. round balls. out the oven Gas 7. Roll 12 cm  Preheat the they are about dough balls until round or ovals. sheet and non-stick baking in  Place on a water, and place brush with a little the |oven. should have SEYCHEyou LLE  Within 10 minutes S naan bread. light and puffed meals eaten with main A Chapati is usually and non-vegetarian le with both vegetab dishes alike! INGREDIENTS your own Makes 10 CHAPATI Makes 8 NA AN BREAD K AGAZINE.CO.U WWW.CHAATM 43 O.UK CURRYCLUB.C WWW.BRITISH 42 “WHILE ON MAHE BE RE TO TRY 'CSU IVET DE CHAU SOURIS' – VE OR 'FRUIT BA CURRY'”T  Chaat! also includes at least 20 fantastic recipes every issue: unique signature dishes, from restaurants and from around the world designed to make the mouth water and inspire consumers back into the kitchen to cook or to hang up their aprons to dine out.  Regular pages each issue vary from gardening advice, celebrity interviews, book reviews and health tips. Plus essential cooking equipment, and lifestyle apps and gadgets for all ages. a meal or can be eaten with st. Aloo Parathas as a snack or breakfa simply on its own nts in a bowl and  Put all the ingredie on a floured then form a dough, 10 equal and make into surface knead Cooking chapatis way. the traditional  Covers a range of regular features, including Travel Zone hot destinations and detailed UK city guides, to top chefs and showcases of the latest products to hit the shops. DS Bobbing on you overlo the bright blue wa ok a few of ters whilst that are alm the ost torn fro one hundred anddeep sea fishing, m the pag fift es of a boo een islands k… 44 WWW.CHA ATMA GAZINE.CO. UK WWW.BRIT ISHCURRY CLUB.CO.U K TRAVEL ZON E | SEYCHE LLES dging past large cup-sh aped Venus traps, giant fly snails and the branches of Banyan Trees floor, an island stretching to the in the Seych resemblanc elles e to of Alice in WondLewis Carroll’s magic bares al world erland. With aromas of the distan vanilla vines, the Seychelles t sweet to rare specie s including an of fluorescent birds and is home unusual ‘lipstic plants, in both spices k tree’ that raw place withand cosmetics. In this is used beautifully seems larger thriving beaches, every and bright er, and Praslin thing is even home to friendly tortoi giant clam farms and Island ses that will big, you beckon approach you them. when city in the world Being the smalle st capita , l opposite, and Victoria is somewhat the other in you can travel from one the no with fresh fish, time. The markets are end to chillies, and fruit and a variety of filled different it monument. even has its own mini Big Ben Follow the second star beaches in the north of to the right to the Mahe whispers of a hidden treasu , and there will be the ground. re lurking According to an encry beneath the treasure pted of Levasseur is the famous pirate Olivie map, said to be buried r beneath Bel in a cave hidde Ombre, so n you metal detec tor and search can dig out your island’s soft for gold in sands the Valee De Mai . tourist destin is possibly the most visited ation here, to the famou but worth a visit s – spawning Coco-de-Mer plant (abov due the largest e) seed in kingdom renow ned for is ‘unusuthe plant The jungle al’ shape. s of the Seychelles “TWINKLE, are home to rare species of birds and Another uniqu TWINKLE LITT plants. LE BAT” is the cuisin e aspect of the Mahe e, so island chauve souris be sure to try the ‘civet ’ to ‘Fruit Bat – a delicacy which transl de Curry’. With history under centuries of ates exciting the countries, Seych ownership of differe nt of Asian, French ellois cuisine is a fusion and Chine most famou s is the creole se foods. The containing coconut milk curry, sometimes and aroma The Boath tic ouse restau beach in in rant overlo spices. oking Beau Vallon offers a delicio the affordable creole buffe t and an abund us and freshly-caug ht fish. ance of These island s are truly specia their untou l, and with ched and uniqu all the real treasu e re of the Seychqualities, perhaps itself. < elles is the ground Call now for info: 029 2049 6725  45 I have found working with Chaat! magazine a real pleasure. The advertising team were very knowledgeable about their product and always extremely professional. Their help, attention to detail and prompt responses were vital in securing the new business booking for my client Kerala Connections. JAMES GRANT Account Manager, Conrad READERSHIP PROFILE & CIRCULATION           G-HE RECIPES | CHIN G-HE RECIPES | CHIN Call us now to advertise: 029 2049 6725 HUANG a lengthy his may look like you recipe but I promise the name it isn’t. Laksa is noodle to describe a curry ese Malaysian-Chin broth and its a spices used are fusion dish. The and the Indian from travelled from Southern rice noodles came own Laksa your China. To make all easy just blend paste, its really r processo food in a the ingredients curry paste. Then to make a spicy milk and cookup with coconut and crunchy prawns stock and add beansprouts and vegetables like r herbs like coriande fresh s deliciou meal. for a fabulous spicy ½ tsp brown sugar ½ tsp fish sauce shi noodles 250g dried yellow or egg noodles de-veined 500g uncooked on, fresh or prawns, with tails frozen 80g bean sprouts salt, to taste (powder or chilli seasoning, flakes) to taste of handful A generous coriander leaves For the Laksa Serves 2-4 : 20 mins Preparation 30 mins Cooking time: INGREDIENTS le oil ½ tbsp vegetab milk 400 ml coconut or lemon juice 2 tbsp fresh lime stock 500 ml chicken IENTS e noodle INGRED his is my favourit are mushrooms dish ever! Its origins 5 dried Chinese nitely a rice noodles unclear but defi 200g dried thin dish – ut oil South East Asian 2 tbsp groundn finely chopped such as 3 cloves garlic, the fusion of spices turmeric and piece ginger, grated inch 1 dried chillies removed noodles 3 red chillies, seeds together with Chinese fest Asian the of and chopped makes this one perfect for a 200g cooked peeled fusion dishes – ning. entertai tiger prawns one wok meal or powder like a long list of 2 tsp turmeric There may seem the I promise you, 50g bean sprouts ingredients but finely sliced taste! You can onions, the in is spring 4 reward sauce roast pork 2 tbsp light soy use Char Siu Chinese d cooked 1 tbsp oyster sauce pieces, or add shredde bacon bits, smoky 2 tbsp mirin chicken or even and stir well to 1 eggs, beaten the trick is to toss chilli flakes ingredients well 1 tsp dried red combine all the up the rice ½ tsp freshly ground but without breaking white pepper noodles too much. sesame oil 1 dashes of toasted leaves Fresh coriander Serves 2-4 : 20 mins to garnish Preparation paste: in in warm water, ms and rice noodles minutes before for 20  Soak the mushroo Leave to one side separate bowls. mushrooms. the garlic, draining. Slice the over a high heat, and stir-fry the garlic is just in a wok a minute, until  Heat the oil chillies for around ginger and red for colour. cooking to g continue beginnin and ms and prawns  Add the mushroo and heat through another minute. and turmeric powder combined. gets  Add the noodles r so everything season with tossing it all togethesprouts and spring onions, and bean vinegar.  Then add the rice and heat, and sauce, , turn down the soy sauce, oyster egg over the noodles beaten the Pour  softly set. und pepper and stir gently until h chilli flakes, gro ing, sprinkle wit fresh coriander.  Just before serv oil. Garnish with add a dash of sesame or food paste into a blender nts for the Laksa  Put the ingredie izz to a fine smooth paste. for one minute. processor and whpan and cook the Laksa paste , sugar and fish in a e or lemon juice  Heat the oil ut milk, stock, lim  Stir in the cocon . minutes sauce. simmer for 20 to the boil and ter and cook for  Bring the soup s (put in a pan of hot boiling wa of starch and rid  Cook the noodle ), drain under cold water to get about 3 minutes springy. change help keep the noodles simmer until they into the soup and .  Stir the prawns cooked through ng to taste. colour and are salt and chilli seasoni and ladle over the sprouts, bean the bowls  Add among the noodles evenly  Divide the FEATURE coriander leaves. soup. Garnish with INGREDIENTS le oil 4 tbsp vegetab chopped 6 large cloves garlic, 2 tbsp ginger, chopped 3 red chillies, chopped er crabs, swimm 800g raw blue chopped into halves 150ml water juice 1 tbsp fresh lime er 4 tbsp sprigs coriand outer layer from Peel the tough s base, the red curry paste.  First prepare and finely chop the white bulbou the lemon grass ginger, remainder. coriander roots, discarding the grass, garlic, chillies, food  Place the lemon e peel, salt and white pepper in a paste. shallot, kaffir lim until it turns into a smooth n. Add 3 processor. Process or large saucepa curry, heat a wok oil and cook for  To make the the Thai red curry paste to the ainder in the tablespoons of rs.(storing the rem half the lease the flavou Add nds to re week). 1 to 30 seco it will keep for up boil. the refrigerator where well and bring to amboo shoots coconut milk, stir first: the carrot, b hier vegetables  Add in the cruncCook for 1 minute. in the squid rings, and baby corn. milk, then add let the remaining coconut for 2 minutes and  Add in the red pepper. Cook mushrooms and , dd in the chillies sauce simmer. r, then a for another sauce and suga leaves and stir  Season with fish r and Thai basil beansprouts, coriande rice. minute. rice or steamed Jasmine Thai  Serve with noodles: oil 1 tbsp vegetable 2 clove garlic, chopped 1 tsp ginger, chopped milk 250ml coconut 1 tbsp shrimp paste 1 red chilli, chopped ½ tsp dried chillies 1 spring onion, ays sliced lengthw noodles or egg 400g yellow shi and drained noodles, cooked leaves to Fresh coriander garnish ketchup, soy Place the water, the chilli crab sauce. well.  First prepare d corn flour into a bowl and mix in the garlic, ginger sauce, sugar an add in the vegetable oil. Add and .  Heat a wok stir-fry for 30 seconds for a further 4 minutes and chillies and and stir-fry crabs to the wok  Add the raw colour. in red the water, lime until the crab turns cook for 1 minute, then add and  Stir in the sauce onion. Cover and set aside. add in the juice and spring , heat a wok and and stir-fry for coconut noodles garlic and ginger  To make the in the chopped vegetable oil. Add chilli, dried the . then 30 seconds paste, 1 minute. milk and shrimp Cook, stirring, for  Add the coconut and coriander. to allow the chillies, spring onion cook for a further 30 seconds and  Add the noodles the sauce. noodles, noodles to absorb top of the coconut the chilli crab on  To serve, place coriander garnish with chopped K AGAZINE.CO.U | EAST IND WWW.CHAATM IA COM PANY 17 O.UK CURRYCLUB.C WWW.BRITISH EAST IND IA COMPAN IDDEN AWAY IANNE VOYL London’s RegenFROM the bustle of E t Street is a continues. store gleam grand “The ing a kind of ‘tea leisured classes develo luxurious food with rows of enticin ceremony’ g, and from India. pots, sugar using porce ped The East India After 135 years drink products bowls, milk lain tea Company argua inactivity, this jugs, plates impor of company in the UK’s bly assisted ted from China slop dishes and love to continue store was opened in Company. the tea-drinking for spice and helpe by the East 2010 the Dema d form India traditions powerful, commlegacy of one of the the Company nd for tea boomed distinctive most once part of its nationthat became a had access ercial tradin world. This China to supplies Company may al identity. and by is a monument g companies in the from The British East tea accountedthe late eighteenth centu proudly above only have its name India Comp that celebrates the sitting for more ry one store, any, but it is remains of East India its creation not all that Company’s total trade. than 60% of the Company is but the impact of the in 1600… ” As tea was consumed everywhere in the aftern usually . THE BEGINNI oons, it became known Visit www. theea as ‘afternoon eventually NG The East India com for more stindiacompany tea.’ finefood. a Royal Chart Company was found “TEA IS WAT heritage and information about ed by er from Elizab their exquisite produ ER BEWITCH merchants Today eth I , to this cts. < allow to ED” vibrant store in Britain and import and export produ of 130 types is home to an array of tea. Over hazardous Asia. Hundreds began ce The Comp voyag any’s friend a cup of Earl Grey, their ly such as cotton es overseas to attain Lenadora, explains why Tea Master, Lalith British cloth. and fine spices in excha goods he believes consumes a massi Spices were Britain nge for they added particularly per year. “There ve 100,000 tonne a unique taste rare s of tea ’s a comm foods, but Britain that and aroma as something ‘a cup of tea only used saying in to plain equally high also about makes every in value was better’ – as a nation to impact on thing we turn to consumptio Britain’s cultur stress as it tea in times n. is a e and of are all so busy soothing and calmin Dr Margaret g drink. We the East India Makepeace, Lead Curat of tea is about these days, making a cup or pot that, “In July Company records, told or at proper break taking some time out 1664 the Comp Chaat to have a .” presented “I have lived any’s Direct ! King Charle s II with a silver ors containing life in Sri Lanka with tea for 28 years oil of thea’ from of cinnamon and ‘some case different types , and had opportunity my Indonesia.” good to taste of delica te of my caree “Tea drinkin r I tasted over teas. At the height fashion amon g then began as an exotic itself is the secret of my 200 cups a day. That gst the social passion for says. elite in Britain tea,” he ,” she He explains are taken from that different types of teas Sinensis bush. the same plant, the Camellia tea is harve To achieve the differe sted in differe nt flavours, treated in a nt countries variety ways. and oxidization in tea is called The process of Like apples, ‘fermentati the on’. in colour when leaves gradually turn darke crushe r d and is how black teas are create exposed, which process, they are then steamd. To stop the Green teas ed or dried. are fermentatio produced by preventing n, so it maint ains its natura any l colour. “THERE'S A COMMON SAYING IN BRITAIN 'A CU OF TEA M P ES EVERYTAK HING BETTER' ” WWW.CHA ATMA BBQ season Warburtons Escapes the new look for Have you seen bites? Try the their crispy pitta flavour! / £1.79 Spicy Chilli Jack GAZINE.CO. UK Y COMPETIT ION A LUXURY WORTH £50HAMPER THE EAST.00 FROM INDIA COMPAN Y Simply ema with “EAS il your details subject line T INDIA” in the to competit britishcurryc ion@ lub.co.uk The Comp any drinking ob that encouraged Br itain's tea session… WOR DS BY MAR TEA FACTS  Dr Carrie Ruxton from Panel says: the Tea Adviso “Black tea ry source of flavonis the number one oids compounds. - powerful bioactive Studies have that flavon shown oids have antiox and anti-in flammatory idant properties and reduce the growth of body cells."  The amino in tea have acids calming effects on the brain.  White tea contains the most antiox idants and least caffein the e. WWW.BRIT ISHCURRY CLUB.CO.U K TOP TEAS RAREST TEA: Knotted Tea (This oneof-a-kind tea exclusively is created for India Comp The East any) IN SEASO N Darjeeling TEA: First India and PedroFlush of Eliya of Ceylon Nuwara . THE FIRST TEA: English Breakf to be the tea ast is said that King Charles II receive d as a gift in 1664. TEA TIPS  Never boil once as the the water in the kettle level more than the tea’s taste. of oxygen decrea ses and affect  The ‘correc first inhale t’ way to drink tea is its to taste it three aroma and then the tip of yourtimes. First with swallowing, tongue without then finally a norma a small sip and l gulp!  Never allow tea to brew too long in the taste becom pot as the es white tea for bitter. Brew and black teaup to 6 minutes for up to 5 minutes. 9 ! summer burgers ds Munchy ofSee spicy roasted A delicious blend sunflower sweet apricot kernels,available in and pumpkin seeds, for sharing. tubs re-sealable 200g at summer g Ideal for snackin 55p picnics / From Penn State Smoky BBQ s Pretzelfor a canapé A complement / RRP £1.59 Kicap Manis Try a Malaysian flavour. Cover bananas or plantains in Kicap Manis, then BBQ or grill them! / £2.29 K AGAZINE.CO.U WWW.CHAATM 12 How to cook The East In Companydia Nice and hot for / 320g £1.99 Some great summe oven ional BBQ’s or convent s. opicalsunfood cooking www.tr com / Range £2.69 le oil 1 Tbsp vegetab milk 500ml coconut lengthways 80g carrots, sliced Curry paste rass 2 stalks lemong 5 clove garlic, chopped chillies, 3 medium red deseeded and chopped chopped 3 coriander roots, or galangal 2cm cube of ginger, chopped shallot 1 large peel, grated 1 tsp kaffir lime 1 tbsp salt pepper ½ tsp ground white 16 French’s Jalapeño Tomato Relish Tropical Sun r rubs for INGREDIENTS Crab sauce: 240ml water ketchup 5 tbsp tomato sauce 2 tbsp light soy sugar 1 tbsp granulated 2 tsp cornflour For the coconut For the Thai Red Serves 4 : 20 mins Preparation 7 mins Cooking time: How to cook SPICERACK is former Among TAGS fans TV pundit Gary er England football that these e Neville, who tweeted te crisps”. Availabl are his “favouri too! in sweet chilli flavour 6 X 25g / £1.69 2 spring onions, ays sliced lengthw For the Chilli Serves 4 : 30 mins Preparation 10 mins Cooking time: How to cook 8 Seabrook Crisps t dish! his is an indulgen the Perfect if you have dish This freshest crabs. a Chilli was inspired by in Malaysia. crab recipe I tried look may nts The list of ingredie easy! It very lengthy but it’s e favourit my combines two of ab and coconut flavours: Chilli cr noodles! How to cook E RACK REVIEWS | SPIC the Great tastes for ON CHILLI CRAB ODLES COCONUT NO 6 mins Cooking time: er 1 tsp ground coriand 1 tsp ground cumin 1 tsp turmeric 1/2 onion, chopped milk 40ml coconut chopped ½ tbsp ginger, 2 clove garlic, crushed 15g lemongrass, roughly chopped and 1 red chilli, seeded roughly chopped 1 tbsp shrimp paste 100g bamboo shoots sweetcorn 80g sliced baby 250g squid rings mushrooms 50g closed cup ½ red pepper, sliced 50g bean sprouts sauce 1 tbsp fish sugar 1 tbsp granulated 2 red chillies, choppedchopped er, 4 tsp fresh coriand 20 Thai basil leaves steamed or Thai jasmine rice, rice, to serve own curry love to make my because sauces from scratch the all it is easy! Just add into a food curry ingredients into a paste. processor and blend them into ice You can then ladle them or store in trays and freeze and use it in soups a jar for 5 days you don’t have and stir fries. If bought Thai the time, use shop are good most red curry paste, from Thailand. quality and come its easy and go But have a – If you are not delicious and fresh. use chicken, a fan of squid then mushrooms. prawns, tofu or RE FIERY SINGAPO NOODLES A SOUP PRAWN LAKS Professionals who enjoy adventure, fun, leisure and food 55/45% Female to male readership aged 21-50 Family oriented with a reasonable disposable income Quality, value for money and versatility are important food purchasing criteria for our readers Interest in world travel at least twice a year, spending between £1,000 and £3,000 per trip Happy to see promotions and offers Chaat!’s circulation is 25,000 copies per issue. Our distribution network via DLT Media offers a reach of up to 75,000 people. We also enjoy a growing subscription base and our key promotional placements ensure prime presence in flagship supermarkets, hotels, waiting rooms and showrooms Last, but not least, we’re also found in WHSmith’s and in over 5000 British Curry Club restaurants. HUANG CURRY THAI RED SQUID Chaat! Magazine’s unique style and content has attracted a number of prestigious brands, industry professionals and publishers. Our growing client portfolio includes Kingfisher Beer, Sharwood’s, Warburtons, Walkers and Tilda, as well as TV personalities, cooks and chefs such as The Hairy Bikers, Gregg Wallace and Madhur Jaffrey. With minimum resources, Chaat! magazine created a huge awareness of the Mongoose brand, which wouldn’t be possible even with a large marketing budget of 1000’s of pounds. The Chaat! team’s approach to consumers is a credit to them. DINNESH MOHAN Brand Manager, Mongoose Beer