Tuesday, 22 May 2018

Mayfair Pizza Co. Italian Restaurant London

London is such a beautiful city, it is historic and has amazing architecture but it is also cosmopolitan. There are so many great places to visit and see and not to forget so many wonderful places to shop be it  for stunning designer wear to cheap markets.There is something for every one.
The same goes for food too. In every street, on every corner you will find some eatery or the other. There are India, Chinese, Italian, Korean, Japanese, Mediterranean, seafood and street food places in every nook and crany. You will never be short of choice in finding a restaurant or cafe that suits your taste.

Oxord Street and Bond Street are the shopping hub of London.You can spend a whole day here and not really accomplish all your shopping as there are so many shops to visit. There are lots of little side streets leading off the main streets and its here that you can find some exclusive boutiques but mainly this is where you will find that cute coffee shops and eateries which are so handy to stop by for lunch or to stop off for dinner after a long day out.

One such place which is my favorite is Lancashire Court, off New Bond St. This little alley way is the home to a few quaint restaurants. With outdoor seating, cosy outdoor heaters for the winter and blankets on chairs in case you get chilly, you can dine under the stars or in the warmth of the restaurant.

Mayfair Pizza Co is one of the restaurants that you will find here. It offers Italian cuisine with a wonderful  menu and a wine list to match which will make your dining experience wonderful. Furthermore Mayfair Pizza Co have recently launched its vegan menu.

With so many people with dietary restrictions this is certainly the right move and I am really excited that I was invited to a pizza making class there to make my own vegan pizza and sample the vegan menu.

The starters and the pizza were delicious and I must say that I was totally surprised that I could not even tell that the pizza base and cheese were vegan. They tasted great.

The restaurant is great and it is really well laid out in a prime location. Pleasant in decor and look, it is perfect to drop in for a light lunch or a more formal candlelight dinner too. If you are in the area of Bond Street do check it out its a lovely place to visit.

The address is 4 Lancashire Court, New Bond Street, Mayfair, London, W1S 1EY.

I was a guest at Mayfair Pizza Co, all opinions expressed in this post are of my own experience.

Tuesday, 15 May 2018

Lemon Hummus

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Lemon Hummus
by May-2-2018
Citrussy lemon and lime flavours added to creamy chickpea puree makes this hummus rustic and flavoursome.


  • 400 g tinned precooked chickpeas in water
  • 1/2 tablespoon white sesame seeds
  • 2 cloves Garlic finely chopped
  • Juice from 1/2 lemon
  • 1 tablespoon extra virgin Lemon infused Biolea olive oil
  • 1/2 teaspoon Salt  
  • 1/2 teaspoon freshly crushed black pepper
  • Juice from 1/2 lime
  • 3 sprigs dill finely chopped (optional)


1. In a blender add the sesame seeds, 1/2 tablespoon olive oil and blend to a smooth paste. 2. Drain the chickpeas and reserve the water.To the sesame seed paste add the drained chickpeas, salt, pepper, garlic, lemon and lime juice and blend to a smooth paste only adding a tablespoon or two of the drained chickpea water if the mixture is too thick.3.Transfer the hummus to a serving bowl and garnish with chopped dill and a drizzle of lemon infused olive oil. Serve the hummus with pitta bread, crackers or vegetable crudites.


Prep time: 10 mins Cook time: None Total time: 10 mins Yield: Serves 4

NB-The consistency of the hummus is to personal preference, I like my hummus with a little texture but blend it to whatever you prefer.

Instead of the sesame seeds paste you can add shop bought Tahini if you prefer.

I used my tried and trusted Optimum 9400 to make my hummus. The blender is so versatile and powerful that it grinds, pulses, makes icecream, soups and amazing smoothies and nut butters too. It is easy to clean and maintain too.

The Optimum 9400 is curently on offer for £349 . Froothie also offer 0% finance on products over £299 and only require a 10% deposit. That's not all, the fab people at Froothie are offering you lovely readers FREE DELIVERY too (for a limited time).  Just use this code 1572 FREE AMBASSADOR DELIVERY in the comments box when making your purchase, the delivery charge will then be refunded.

I love Greek Cuisine, and on my recent trip the Crete I had the opportunity to sample so many different dishes that I am excited to recreate them and feature them on my blog.
Some Greek Dishes that you make like are:
Veggie Phyllo Baskets
Roasted Vegetable tart with Feta

Thursday, 3 May 2018

My Little Sous Chef-The Tandem Cookbook Review

My little sous chef is a lovely tandem cookbook. It is perfect for parents to get their kids involved in cooking with them. The book is written by three London based Italian women who are sharing their recipes from learning to cook with their mothers and grandmothers.

What is different about this cookbook?

The cook books come in pairs. There is an adult version and a children’s version. The little sous chef introduces kids to the magic of cooking, allowing them to work in a team work, learn numeracy and also encourage and teach them about healthy eating.

The adult version is like any adult cook book with the recipe format in detail and photos. The kids' version contains fun, illustrated simplified steps that children can do to help make each dish. The Kids instructions are very simple in pictorial form on how to create the recipe. The instructions are written in simple to read child friendly language so that the child can follow them easily. I particularly like that the child’s version has a binding to help flip the pages easily and the pages are also laminated to keep them clean should any sticky fingers touch the pages.

I often cook with my little niece Little M and she really enjoyed having her own cook book to follow the instructions. I would say that this concept is really great and the perfect way to encourage children from a very young to cooking.

The cook book has very simple recipes that children would like to eat, they are uncomplicated and easy to follow. There are three sections “Have a Bite” that has mini starter type of recipes, the second section “Enjoy Your Meal” has main meal recipes and there is a final section called “Yay Dessert” that has simple dessert recipes.

In all the book is simple, easy to follow and has recipes any kid would love. The book has a fair number of vegetarian recipes and those that are non vegetarian can easily be adapted to make them vegetarian. Overall I really liked the books although a more colourful front cover would make the book look more appealing rather than the stark white.

If you like the cookbook you can purchase it from their website here

My Score: 13/15
Content -4/5
Recipe Instructions-5/5

 I was sent a copy of the book to review as always all thoughts and opinions expressed are my own.

Wednesday, 2 May 2018

Tzatziki~Greek Yoghurt and Cucumber Dip

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Tzatziki~Greek Yoghurt and Cucumber Dip
by May-2-2018
 Creamy rich Greek Yoghurt with refreshing cucumber and a hint of garlic makes this dip really tasty.
  • 500 g Greek Yoghurt
  • 1/2 Cucumber
  • 2 cloves Garlic finely chopped
  • 6 sprigs of dill finely chopped
  • 1/2 teaspoon Salt  
  • 1/2 teaspoon freshly crushed black pepper
  • 1/2 tablespoon extra virgin Lemon infused Biolea olive oil
  • 1 Lime

1.Grate the cucumber and place it in a clean tea towel, fold the sides and squeeze all the liquid from the cucumber. 2. Place the yoghurt, cucumber, chopped dill, salt, pepper, olive oil and garlic in a bowl and mix thoroughly. Add the juice of 1 lime and fold it in 3. Transfer the mixture to serving bowl and allow to chill for an hour before serving. 
Prep time: Cook time: None Total time: Yield: Serves 4

On my recent trip to Crete I learnt how to make Tzatziki the traditional way when I attended a cookery class in at Hand Picked Greece. The trick is to make sure you squeeze all the water out of the cucumber to ensure your dip stays creamy and rich.

I also learnt that a drizzle of extra virgin olive oil like the Biolea Lemon Infused will add extra flavour to the dip. You can also add more or less dill depending on your own preference.

I love serving my Tzatziki with fingers of toasted pitta bread and an extra drizzle of olive oil. You can also use the Tzatziki as a sandwich filling or spread on pitta bread fill with falafal balls and salad.

Saturday, 7 April 2018

10 minute Tiramisu

I love Italian food and a pasta dish features at least once a week on my weekly menu planner. If I have time at weekends, I do like to make my own pasta from scratch but weeknights this is not possible after a hard day at work. On these days I do buy ready made pasta and also the pasta sauces. I am really fussy in my choice of shop bought pasta so I only buy products that I can be sure are made using the best ingredients.

My first choice for pasta is Marks and Spencer’s. Did you know that they been working with their pasta supplier in the Dolomites since 1997? The pasta sauce they sell is made by Saor, a third-generation family business in Calabria, Southern Italy. The sauces are classically made with a soffritto base - vegetables slowly cooked in Italian extra virgin olive oil, then combined with Italian tomatoes and fresh herbs which are grown in the fields outside the factory.

Their dried pasta is made by Riccardo Felicetti and his family who use their traditional recipe dating back to 1908. They only use the finest wheat and water from a spring 2,000 meters above sea level, in the Latemar mountain district of the Dolomites. All the pasta is air dried in the Italian Alps.
I can certainly say that I can serve the M&S pasta to my family totally guilt free knowing that it is made and sourced in the best way possible.

Any pasta dish calls for a traditional Italian dessert to finish the meal, what better dessert to serve than the Italian Tiramisu. Again you can buy all the components for this delectable dessert from M&S and it takes less than 10 minutes to put together the most drool worthy dessert.

This Tiramisu is really a cheats one as all the ingredients are readily available in Marks and Spencer's, all you have to do is to assemble the different components to make the most wonderful Italian dessert.

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A delectable Italian dessert make with sponge fingers dipped in coffee, topped amaretti biscuits with a vanilla custard and creamy mascarpone cream with a generous dusting of Cocoa.
  • 100g Sponge Fingers
  • 1/2 cup Coffee
  • 150 ml Double cream
  • 125g Mascarpone
  • 2 tablespoons Icing Sugar
  • 1 teaspoon Vanilla essence
  • 100 ml Custard
  • 1 tablespoon Cocoa
  • 8 Amaretti Biscuits
1. Break the sponge fingers so that they fit the base of your single serving bowl (This recipe will make 4 individual servings or 1 large to serve 4 people.)2. Dip the sponge fingers in strong coffee and make a layer in the bottom of your bowl.3. Spoon a layer of custard and crush 1 Amaretti biscuit on top.4. Repeat with another layer of sponge fingers soaked in coffee. and crush 1 Amaretti biscuit on top.5. Whisk together the the cream, icing sugar, mascarpone and vanilla.6. Spoon a thick layer of the cream mixture on top of the sponge fingers.7. Dust generously with Cocoa Powder. Chill for 1 hour before serving.
Prep time: Cook time:0 Total time: Yield: Serves 4

This post is in collaboration with Marks and Spencer's.

To read more about M&S Italian month head over to Heidi's blog Kitchentalk and travels

Saturday, 31 March 2018

Spiced Berry Overnight Oats

One of my favourite breakfasts is overnight oats, I love being able to have a speedy breakfast that I have at hand in the mornings. The advantage of this recipe is that you can add any seasonal fruits or flavours to it to suit individual taste. It also makes a super “on the go” breakfast if you prepare it in a jar, all that remains is to put a lid on and take a spoon.

For a festive Easter twist, I’ve added a heaped teaspoon of Nutella to recipe. Did you know a portion of Nutella is 15g and one heaped teaspoon and can be eaten as part of a varied breakfast and enjoyed by the whole family?

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Spiced Berry Overnight Oats
Aromatic spices combined with seasonal berries makes these overnight oats perfect to serve for your Easter morning breakfast.

  • 90 g Rolled Oats
  • 150 g free from low fat Greek yoghurt
  • 100 ml Skimmed Milk
  • 60 g Blackberries
  • 1 small Ripe Banana
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Cinnamon
  • 1 teaspoon Chia Seeds
Ingredients for Topping
  • 60 ml free from low fat Greek yoghurt
  • 2 tablespoons Granola
  • 2 Strawberries
  • 30 g Blackberries
  • 2 heaped teaspoons 30g  Nutella


1. In a blender add the banana, cinnamon, nutmeg and milk and blend it until its smooth.
2. Divide the oats equally in two serving glasses or jars.Add the banana milk on top and make sure the oats are submerged. 
3.Spoon the yoghurt over the oats together with the black berries and chia seeds. Cover and place the jars in the fridge overnight.
To Serve 
4.Take the jars of overnight oats out from the fridge.
5.Slightly crush the remaining blackberries with the back of the spoon and mix them with the Greek yoghurt.
6.Top the oats with the berry mixed yoghurt and sprinkle with the granola to add extra crunch. Garnish with the strawberries and blackberries.
7. Finally for the finishing touch, add one heaped teaspoon 15 g of delicious Nutella to each glass to spread a little happiness at breakfast.

Prep time: 5 mins plus overnight Cook time:None Total time:Yield: Serves 2

This post is in collaboration with Nutella.

Thursday, 29 March 2018

Lemon, Rose and Pistachio Mini Bundt Cakes~Recipe Swap

This is the second time I am participating in the recipe swap club. The aim is that you are paired up with a fellow blogger and you have to recreate a recipe from their blog. This month I was paired with Jagruti from Jagruti’s Cooking Odyssey. Jagruti is a very good friend of mine and she has a lovely blog show casing vegan and vegetarian recipes. She is an expert cook and experiments with lots of textures and flavours. I spent hours looking through her blog and there were so many recipes I wanted to make. I short listed a few of my favorites such as her Instant Raiti Gor Keri -sweet mango pickle, her vegan Boussou Tmssou- Algerian cookies and her Rasjasthani Dal Bafla recipe to name a few. But what caught my eye was her recent post where she featured her Middle Eastern semolina Bundt cakes. The rose and lemon combination with the pistachio are my favorite flavours so I decided  to recreate this recipe at the weekend. Wow what a hit, we loved this mini gorgeous spongy cakes that oozed Middle Eastern flavours to the core. This is definitely a keeper recipe that I can see my self making it again and again.

I did make a couple of small changes to suit my taste, the original recipe can be found here.

I have a mini bundt tin so I made mini bundt cakes rather than 4 large as in Jagrutis recipe. I also reduced the amount of sugar syrup in the recipe to a half and it was more than enough to sweeten the little cakes. The cakes turned out delicious served with strong Moroccan coffee.

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Lemon, Rose and Pistachio Mini Bundt Cakes
Mini bundt cakes with mouth watering middle Eastern flavours of rose, lemon and pistachio make these cakes delectable and simply delicious.
  • 250 g Coarse Semolina
  • 1 tablespoon Corn flour
  • 85 g Melted butter
  • 85 g Caster Sugar
  • 125 g Plain Greek Yoghurt
  • 1 tablespoon Lemon zest
  • 1 pinch Salt
  • 1 level teaspoon Bicarbonate of soda
  • 30 ml Milk
  • 2 tablespoons Pistachio slices
    For the Syrup
  • Sugar 125 g
  • 150 ml Water
  • 1 Lemon (thinly sliced)
  • 1 teaspoon Rose water
  • 2 tablespoons Lemon juice
  • Few Rose petals for garnishing
1.Preheat oven to 180 degrees -C 375 degrees F 2.In a bowl add the bicarbonate of soda and yoghurt and mix together. Leave aside for 10 minutes.3. In another bowl add the semolina, sugar, lemon zest, melted butter and mix together.4. Add in the yoghurt mixture and mix together, add the milk a little at a time until the batter is dropping consistency.5. Grease and dust the bundt tin with melted butter and flour.6. Spoon the batter into the prepared tin and bake in the oven for 20 minutes, or until cakes are golden brown and a skewer inserted in them comes out clean.7. In another pan add the sugar, water, lemon juice, lemon slices and bring the mixture to a boil, once the sugar has melted simmer on low heat for 5 minutes .Turn off the heat and add the rose water.8. Leave the cakes in the bundt tin after taking them out of the oven. While they are still warm, spoon on top of each cake a generous spoonful of the syrup. Wait a few minutes and add another spoonful. 9. Once the cakes have soaked up the syrup, gently take them out of the bundt tin and arrange them on a serving platter, spoon another teaspoon full of syrup on the cakes and garnish them with the pistachio slices and rose petals.
Prep time: Cook time: Total time: Yield: 12 cakes

Thursday, 22 March 2018

Sabudana Khichdi (Potato and Sago curry)

In the Hindu religion there are many religious days in the year where people observe fasting. There are different ways of fasting, some people fast by eating one solid meal only, others fast by eating certain groups of food and many fast where they only eat food that contains no salt. These fasting dishes are known as "vrat ka khana"
Although I am Hindu I do not really fast but that does not mean that I do not enjoy the fasting foods most are full of carbs and are super delicious.
The recipe I am sharing today is one my mother use to make every time she was observing a fast. Its like a potato stew made in a peanut and sago gravy. It has simple flavours but tastes amazing.

What is Sago?
Sago is a spongy starch extracted from the tropical palm trees. It comes in many forms. The sago I am using in this recipe is commercially produced in the form of small white pearly balls that can be re hydrated by soaking in water and then added to recipes.

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Sabudana Khichdi ~Potato and Sago Stew
A lovely flavoursome stew made with potatoes, crushed peanuts and sago.
  • 6 Medium red potatoes 
  • 2 tablespoons Sago
  • 40 g Peanuts
  • 2 Green chillies
  • 2 medium Tomatoes
  • 1/2 teaspoon Whole cumin
  • 1.5 teaspoons Salt or *Sendha namak
  • 1/2 teaspoon Freshly ground black pepper
  • 1 tablespoon finely chopped Fresh Coriander leaves
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Sunflower oil
  • 150 ml Water
1. Coarsely grind the peanuts and keep them aside.2. Wash the sago and soak it in some water for 30 minutes.3. Peel and dice the potatoes into 1 inch cubes.4. Finely chop the tomatoes and slit the chillies.5. In a pan add the oil, when its hot add the cumin seeds followed by the chilli slits and tomatoes, stir fry for 1 minute.6. Add the peanuts and saute for 1-2 minutes to remove the rawness of the peanuts.7. Add the potatoes, salt, black pepper, and water. Cover and cook for 10 minutes. Drain the sago and add it to the potatoes .8. Cook the stew for another 5-10 minutes until potatoes are fully cooked. Add the lemon juice and mix .9. Transfer the stew to serving bowls and garnish with chopped coriander.
Prep time: Cook time: Total time: Yield: Serves 4

**NB -Senda Namak is a type of rock salt that is eaten during fasting

Other Fasting Foods you may like are:

Sunday, 4 March 2018

Apricot Ice cream

This week the weather has been awful and it foiled all my plans to go outdoors. So on my day off I decided to have a clear out of my pantry. You will be surprised to know that there were so many ingredients that were out of date and just needed throwing out, I felt really guilty as my mother never used to waste any food and she always brought us up to be frugal. She hated to waste money and always came up with innovative ideas to recreate dishes from left over produce.I have always tried to follow my mums teachings so when I did find a couple of items that were just within date and needed to be used up I put my thinking cap on.One such item was an organic jar of Biona Apricot and apple puree. This stuff is not cheap so I definitely did not want to waste it. I was thinking what to make with it ? My first thoughts were pancakes or adding it to smoothies, but my family were not too keen on either idea and so the jar sat on the kitchen counter for a few hours looking rather sad.

Finally whilst I was clearing out the fridge, I saw a can of condensed milk and some double cream so I decided to make ice cream. Obviously it was a silly idea according to my family, as it was minus temperatures out side. Never the less I did make the ice cream as it would keep in the freezer for another day so that is how this  ice cream came about. I have never had apricot ice cream before so I was hoping that my efforts would not go to waste. Trust me they didn't as the ice cream was delicious. So I think it would be rather appropriate to dedicate this post to my mum for Mothers day which is this Sunday 9th March as she would be proud that I did not waste!!!

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Apricot Icecrean
A really quick and easy ice cream to make using store cupboard ingredients.
  • 1 Jar 350g of Biona Organics apricot and apple puree
  • 1 Can 397 g Condensed milk
  • 1 250 ml Double Cream
  • 6 Dried Apricots finely chopped
  • 4 Dried Apricots finely chopped
1. Whisk the double cream and keep it aside 2. In the Optimum 9400 or any other blender add the apricot puree and the condensed milk an blend together. Transfer the mixture to the bowl with the double cream. Fold the two ingredients gently.3. Transfer the mixture to a tupperware container with a lid and place in the freezer for 4 hours.4. After four hours take the semi set ice cream out of the freezer and add it to the Optimum 9400 blender and whisk for 30 seconds 5. Transfer the ice cream back to the tupperware container and fold in the chopped apricots. If you do not like bits in your ice cream, you can add the apricots to the blender and whisk them up instead. Freeze the ice cream overnight.6.To serve take the tub out of the freezer and keep aside for a 2-3 minutes. Using an ice cream scoop, scoop the ice cream into serving bowls. Garnish with chopped apricots and dried coconut flakes
Prep time: Cook time: None Total time: Yield: Serves 4

Despite my family thinking I was mad to make ice cream when it was so cold, it did not stop any of them wanting a try when it was ready, and believe me there was none left for a warmer day.

To blend this ice cream, I used my best friend in the kitchen the Optimum 9400 blender by Froothie. I absolutely love it and can't recommend a better machine.

The blender is capable of blending most ingredients including frozen fruit and gives you the correct texture. It is easy to clean and maintain too.

The Optimum 9400 is currently on offer for £339, and you also get a 750 ml mini jug valued at £50.00 absolutely free. Froothie also offer 0% finance on products over £ 299 and only require a 10% deposit. That's not all, the fab people at Froothie are offering you lovely readers FREE DELIVERY too (for a limited time).  Just use this code 1572 FREE AMBASSADOR DELIVERY in the comments box when making your purchase, the delivery charge will then be refunded.

You may like other icecream recipes:

Thursday, 15 February 2018

Gluten free Orange and Poppy Seed Cake

Recently I have been trying to find recipes for cake that are gluten free as I have a friend who is gluten intolerant. Unfortunately I have not been very successful. My cakes are either too dry and crumbly or are really dense. I have yet to find a recipe that gives me the perfect texture. If any of you readers have tips that work, please do share in the comments below.

I am really pleased that in the interim I have found a cake mix that really works.

This gluten free Orange and Poppy Seed cake by far is the best I have ever made, its from a packet mix from Marks and Spencer's new range. All I was required to add to the packet mix was oil, two eggs, poppy seeds and whisk and bake. It was delicious. However I am going to try the recipe next time without the eggs and by adding an egg substitute so will share my results soon.

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Gluten Free Orange and Poppy Seed Cake
A delicious light and airy cake with a subtle orange citrus flavour.
  • 1 box Marks and Spencer's Orange and Poppy Seed cake Mix
  • 1/2 teaspoon Poppy Seeds
  • 100 ml Light Olive Oil
  • 2 Medium Eggs
  • 50 ml Water
  • 3 tablespoons Sugar
  • 2 tablespoons Water
  • 3 Clementines
  • Dairy free coconut yoghurt for serving.
1. Preheat the oven to 180 degrees C and line a 2 lb loaf tin with paper.2. Peel and slice the clementines in rounds and place them in a pan with 2 tablespoons water and 3 tablespoons sugar and bring to a slow simmer, lower heat and cook for 10 minutes and turn off the heat , keep aside to add as garnish o the cake.3. In a bowl add the oil and water and eggs and whisk together.4. Add the cake mix and fold gently.5. Pour the cake batter into the prepared loaf tin and bake in the pre heated oven for 30 mins or until cake is golden brown and a skewer inserted in it comes out clean.6. Remove the cake from the oven and leave to cool.Once cooled transfer the cake to a serving dish and spoon over the cake the prepared clementine slices.
Prep time: Cook time: Total time: Yield: 1 loaf cake

Thursday, 8 February 2018

Rosa Thai Veggie- Dean St London

I love Thai food and what better place to eat it than at a vegetarian Thai restaurant. Rosa Thai Veggie is a pop up restaurant in Dean St London serving freshly made thai food is a very rustic style cafe. It's a no frill cafe with wooden tables cramped together with a fast food service of the most delicious Thai Food I have eaten.

A couple of weeks ago my friend Heidi from Kitchen talks and Travel and I were invited to sample their menu at a food bloggers event.The restaurant was packed and we were sat in the downstairs part of the cafe. The menu is not too crowded but still has a varied selection of dishes, from starters to curries, and noodles. We munched on rice crackers as we waited for our Papaya Salad (Som Tam) Spring Rolls (Pia Tod), Sweetcorn Fritters (Khao Pod Tod) Drunken Noodles (Pad See Mao) and Massaman curry (Gang Massaman) with steam rice arrive.

All the food on the menu had a chilli rating one chili being the mildest, two chillies being medium and three chilies being the hottest. This made choosing the dishes a little easier. We ordered a mix of mild and medium dishes as we were not brave enough to go with the three chilli rating.

The Papaya Salad (Som Tam) was really crunchy with a lovely dressing, it was one of the hotter dishes we had chosen but it tasted delicious

The spring rolls filled with shredded vegetables and glass noodles were crispy and  and beautifully flavoured, they were rather moreish served with a sweet chilli sauce and I really enjoyed them. 

The sweetcorn fritters were OK but for taste buds needed more seasoning and the texture was a little dry and doughy.

With the starters devoured, next came the main course of Drunken Noodles (Pad See Mao) and Massaman curry (Gang Massaman) with steam rice arrive. The Noodles were stir fried with Thai spices and vegetables, they were on the spicy side but the heat was manageable. Personally I found the noodles a little overcooked and sticky but the flavours were amazing.

The Massaman curry was the mildest of the dishes. A yellow curry cooked with potatoes, Tofu in a  creamy sauce with cashew nuts. This was the perfect choice for Heidi as she cannot tolerate the spices as well as I can.

We really enjoyed the dishes we had selected, they were all different in flavors, textures and taste giving us a good taster in Thai food. We did not check the dessert menu so I am not sure what was on offer.

I would highly recommend that if you are in the vicinity of Dean Street, to pop into Rosa Thai Veggie as its open until March to sample this delicious food.

Heidi and I were guests at the Rosa Thai Veggie pop up cafe, all thoughts and opinions are of or experience.

You can read all about Heidi's experience here.
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