Zaara's Indian Restaurant, Shipley.....Listed in the Michelin Guide

Now it's no secret that one of Ralph's favourite places is Saltaire in West Yorkshire, so it's no surprise that Zaara's restaurant in Shipley has come to my attention.  

Zaara's is an independent family run restaurant and are proud to announce that they're the only Indian restaurant from Yorkshire in the Michelin Guide 2010,  2011 and 2012.

Anjali Pathak

At Zaara's they believe in sourcing the very best ingredients to ensure they cook the finest Punjabi food. They produce their own 
paneer, cook saag to a traditional recipe and create their own sauces and chutneys.

They're inventive and inspired so for something different don't miss out on either their salads or sweet samosas, the cherry and marscapone is to die for.....just ask the lovely Anjali Pathak (yes THAT Patak) if you don't believe me!




Zaara's is the fulfillment of Harry Khinda's dream of owning a restaurant that brought the real taste of Indian food to the Bradford area.  The stylish restaurant serves "authentic Indian food", including the traditional spinach and cheese dish saag paneer, chicken seek kebab, prawn and garlic masala samosa, various fish dishes and Harry's favourite tandoori paneer tikka - "It's paneer (Indian cheese) marinated in yoghurt and spices, and cooked in a clay oven. It's soft and succulent with pure white cheese inside."

Zaara's offers a menu to suit the most discerning of palates so why not make your selection from the wide range of reasonably priced mains on offer.....and enjoy them in stylish surroundings.....or alternatively, take advantage of the fantastic offers available.....

Teacup on Thomas Street.....one of Manchester's finest!

                                              

 

Ok, so you've done the shopping in Manchester and you're trying to think of somewhere different for food and a cuppa but you're surrounded by the ordinary..... look no further than Teacup on Thomas Street in the city's Northern Quarter for delicious breakfasts, lunches, evening meals plus a large selection of cakes and loose leaf teas and a cracking cup of coffee (two shots in every cup).


Teacup on Thomas Street will feature in The Good Food Guide 2013 and they couldn’t be prouder. It's the UK’s best selling restaurant guide and is a trusted list of the best producers, restaurants, chefs, cafés and eateries across the UK.  The Good Food Guide is written entirely independently, following customer recommendations and journalist reviews.


They're grateful to all of their customers, whose constructive feedback has helped shape their business, and whose recommendations have helped them to get noticed by such a respected institution. The Good Food Guide sets a benchmark of quality, and they're honoured to be recommended in the new edition.

Now down to the important stuff.....the food!  From breakfast to supper they have a delicious menu to suit the tastes of even the most discerning diner.  How about kicking off with their 'Scrambled Deluxe'.....a perfect start to any day.  Creamy scrambled eggs on sourdough toast with piperade and delicious smoked Gnome Hat peppers.  A Basque delight!



If it's lunch you're after then their 'cheeky' Moo Pie (minus the horns and hooves) on the left is the perfect cure for the Autumn blues.  Longhorn beef in a buttery pastry, served with creamy mash and root vegetables.  Desperate Dan would love it!  

Or on the right, how about Catalan Sausage Roll with sweetly smoked sausage wrapped in flaky puff pastry, served with a rich bean ragu and a crisp fragrant salad.  Just ever so slightly a cut above Greggs!




Now as the day goes on and you're thinking of teatime why grill at home when you could be eating a tasty Rarebit Chutney on Doorstep Toast at theirs with a nice cup of loose leaf tea served hot or chilled.

Did I mention the cakes?  They offer a huge selection of cakes, cookies, muffins and sweet pastries cooked with love in the Teacup Bakery and a new list is presented for your pleasure and indulgence every day.  

Wherever possible all ingredients are locally sourced. organic and fair trade.  Your server will be able to provide you with the provenance of any item on the menu and where they can't source the best option that item will have been withdrawn from the menu temporarily, such is their commitment to customer satisfaction and sustainable sourcing.

Book Teacup for your Christmas party!

£20 for two courses and a Christmas cocktail
Passionate about refreshing old favourites and reviving British classics, their chefs have created a Christmas menu which gives a Teacup twist on traditional Christmas dishes.
Try the Gobble Gobble Pie for a slice of Christmas lunch – juicy turkey & cranberry wrapped in flaky puff pasty, served with root veg, creamy sage mash and gravy. Or tuck into the Mistletoe & Swine; rich pork sausages wrapped in pancetta blankets, served in a crispy Yorkshire pud with apricots and black pudding.  If you’re already tired of turkey sandwiches why not try the Christmas Momos – crispy Himalayan dumplings filled with root veg, tofu and festive spices. Served with seasonal greens, curry sauce and crunchy Christmas Quavers.




Christmas dishes are available everyday at lunchtime, and evening service from 6.30pm Wed to Sat.

Click here to view the full festive menu.

They're offering a Christmas party package, perfect for work’s-dos or large get togethers. £20 for two courses and a Christmas cocktail.

Spaces are limited so get in touch with them on..... christmas@teacupandcakes.com and 0161 832 3233 to arrange your party.

Now the downside is me being a Jack Russell is I'll have to sit outside tied to a lamp post while the old dears go in and stuff their faces.....just hope they bring me a doggie bag with some of that Gobble Gobble and a slice of cake.....

Teacup on Thomas Street

53-55 Thomas Street, Manchester, Greater Manchester M4 1NA, United Kingdom

Tea Room, Coffee Shop, Café

About our maps

Get directions

+44 161 832 3233   @teacupandcakes   teacupandcakes.com  

Baked-to-order Madeleines 

coming soon to.....

Teacup on Thomas St

The cake connoisseurs at Teacup on Thomas St have come up with the perfect winter warmer for the cooler Autumn weather. 
Every Wednesday (and Wednesday’s only!) their expert chefs will bake French Madeleines fresh to order, serving them hot from the oven while you wait.
Madeleines are lightly fragranced French sponge cakes, and are loved for their delicate flavour and soft texture. Madeleines will be served with a rich French hot chocolate.






Madeleine Wednesdays will launch at the Manchester Food & Drink Festival 2012. Check out their pop-up stall in Albert Square from Saturday 22nd September. 







For more information 
on Manchester Food & Drink Festival 2012 visit foodanddrinkfestival.com.

Teacup nominated as ‘Casual Dining Venue of the Year’ at Manchester Food & Drink Festival Awards 2012

They're delighted to announce that they have been nominated as ‘Casual Dining Venue of the Year’ at the Manchester Food and Drink Festival 2012.
Awards are granted through a combination of customer votes and secret judging.

Please help them win by casting your vote HERE.

Manchester Food & Drink Festival is the UK’s biggest celebration of food and drink, and will celebrating it’s 15th festival this year. They're honoured to have been part of the festival in previous editions, and they're going to be there cooking up something special once again this year.

Easy Sticky Toffee Pudding

   

Ok if steamed puddings are good enough for The Great British Bake Off they're good enough for me, but as usual because I'm a Jack Russell I'm bringing you a quick and easy Sticky Toffee Pudding recipe that wont stress you and cause you to drop it taking it out the oven! It takes less than 30 minutes to prepare and even less time to cook and tastes sensational, especially with that home made ice cream recipe I put on last week.

Ingredients

• 55g/2oz butter, plus extra for greasing
• 170g/6oz demerara sugar
• 1 tbsp golden syrup
• 2 free-range eggs
• 2 tbsp black treacle
• 200g/7oz self-raising flour, plus extra for flouring
• 200g/7oz pitted dates
• 290ml/10fl oz boiling water
• 1 tsp bicarbonate of soda
• ½ tsp vanilla extract
  

  
  

  
  

  
  

For the sauce

• 110ml/4fl oz double cream
• 55g/2oz butter, diced
• 55g/2oz dark muscovado sugar
• 2 tbsp black treacle
• 1 tbsp golden syrup
• vanilla ice cream, to serve

  
  
  
  
  
  

  Preparation method

  
  

  
  

  1. Preheat the oven to 200C/400F/Gas 6. Grease and flour 6 individual pudding moulds.
  2. Cream the butter and sugar together in a food processor until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time, and blend until smooth. Add the flour and blend, at a low speed, until well combined. Transfer to a bowl.
     Technique: Creaming butter by hand
     Watch technique0:50 mins
  3. Meanwhile, blend the dates and boiling water in a food processor to a smooth purée. Stir in the bicarbonate of soda and vanilla.
  4. Pour the date mixture into the pudding batter and stir until well combined.
  5. Pour the mixture into the moulds (remember to grease and flour them) and bake for 20-25 minutes, or until the top is springy and golden-brown.
  6. To make the sauce, heat all of the ingredients in a pan, stirring gently and occasionally, until boiling.
  7. To serve, remove the puddings from the moulds and place onto each of 6 serving plates. Pour over the sauce and serve with a scoop of vanilla ice cream.
     
     
     
     
     

  
  

  Just in case you've forgotten, here's that easy home made ice cream recipe..... 
  

  
  Ingredients.....

  
  

  • 4 eggs
  • 1 tsp vanilla extract
  • 140g caster sugar
  • 300ml pot double cream

  
  Method.....
  
  Separate the eggs. Beat the yolks and and vanilla extract with an electric whisk until light and foamy. 
  
  Clean the whisk, then in another bowl whisk the egg whites, gradually adding the caster sugar until it's
  thick and glossy, a bit like making meringues.
  
  Lightly whip the double cream until it softly holds its shape. Mix with the yolks and egg white mixture 
  until everything is combined. 
  
  Turn into a container, cover and freeze until solid. 
  
  Take out of the fridge about 10 mins before serving.
  

  
  
  
  
  Recipe from Good Food magazine, June 2011

  
  

  
  

  
  

Spiced Plum and Blackberry Crumble

Well summer's definitely gone so it's time for some tummy warming pudding recipes and where better to start than with a crumble.  This ones a Spiced Plum and Blackberry crumble with an Oat topping, delicious with some home made custard or even better for a contrast some home made ice cream.

It only takes about 20 minutes to prepare and the lightly spiced fruit is an absolute delight.....perfect for an autumn Sunday dinner table.....and I've included an easy to do, no equipment necessary ice cream recipe for you to try.....don't say I'm not good to you!




Ingredients.....topping

• 140g plain flour
• 140g butter, cut into small dice
• 85g soft brown sugar
• 50g porridge oats
• custard, cream or ice cream to serve

Ingredients.....fruit

• 
  
• 1 kg ripe plums (about 14), halved and stoned
• 1 tbsp soft   brown sugar
• 1 tbsp plain flour
• 2 star anise
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• juice of ½ a lemon
• 300g blackberries

Method

First, make the crumble topping. Put the flour and butter in a food processor and pulse to the texture of wet sand. Tip into a bowl and add the sugar and oats. 

Sprinkle the mixture with 2 tbsp cold water, then use a fork to mix everything together, creating a crumbly texture with a few large clumps. Chill until needed.

Heat oven to 200C/180C fan/gas 6. Tip all the fruit ingredients, except the blackberries, into a large ovenproof dish. Add 50ml water, cover with foil and bake for 1 hr. 

Remove the foil and discard star anise. Add the blackberries to the dish, sprinkle over the crumble mixture and return to the oven for a further 25-30 mins until the top is golden. Serve hot with custard.

Home made ice cream 

Ingredients.....

• 4 eggs
• 1 tsp vanilla extract
• 140g caster sugar
• 300ml pot double cream

Method.....

Separate the eggs. Beat the yolks and and vanilla extract with an electric whisk until light and foamy. 

Clean the whisk, then in another bowl whisk the egg whites, gradually adding the caster sugar until it is thick and glossy, a bit like making meringues.


Lightly whip the double cream until it softly holds its shape. Mix with the yolks and egg white mixture until everything is combined. 

Turn into a container, cover and freeze until solid. 

Take out of the fridge about 10 mins before serving.




Recipe from Good Food magazine, June 2011