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Stir it up magazine Jan Feb 2015

THE MELTING POT It’s a Small World Big ideas for >> Miniature versions of our favourite dishes are big news in foodservice right now. When it comes to making menu choices, variety is definitely the spice of life for many of us! Research by Macphie shows that 15% of menus now include minis or trios of desserts in foodservice – and this trend is not just limited to puddings. Starter and main course menus are also increasingly featuring this trend. But why is this craze for minis so popular – and what dishes work best? Bacon & mini pancakes with maple flavoured syrup Here, four chefs with big ideas give their take on tiny tasters... The Urban Rajah is dry, wet, salty, sweet and spicy helpings of a food writer, cook, Indian food. Thalis, usually around 4-6 dishes are served on a tray, provide diners with a traveller and lifestyle delicious Indian smörgåsbord reducing the adventurer. His book, green-eyed monster of food envy! Urban Rajah’s Curry Apart from serving variety, thali dishes also Memoirs, is out help with portion control and keep the flavours now www.urbanrajah.com distinct rather than bleeding into each other like a gastronomic haemorrhage. So if you’re >> It seems that the trend to decrease looking for an original experience of food in dishes into miniature gastro versions miniature, then tuck into a thali adventure of their grown-up personality is on and lose yourself in spice revelry. the increase. However, for some cultures, eating mini dishes Brian Ahearn, isn’t a novelty, it’s simply part of their dietary head chef at The repertoire. Think about those delectable tapas Rockingham Arms dishes, winking and seducing you into ordering Thali dishes also help another little tapa of something fresh and in Hampshire www. with por tion control invigorating. Head further East and you might rockinghamarms.co.uk “The essence find the trend began its conceptual journey on >> To me, miniature the spice route. In fact, eating mini portions of dishes are all about for mini desserts several differing tastes was conceived in India using the product as much and is as popular today as it was at the courts as possible with minimum wastage. is ‘traditional of Mughal princes. Devouring the contents of little steel dishes, known as katoris or thalis is For example, we cure our own salmon on site with a twist’...” rooted in an epicurean desire to scintillate the and serve it in four different ways on a platter: tastebuds with a mix of different experiences, cold smoked salmon (cured for 24-36 hours), 28 JAN / FEB 2015 Mini Mouthfuls


Stir it up magazine Jan Feb 2015
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