Angela Malik: Sweet, Sweet Home For Diwali Celebration

Originally posted in the former Global Guestaurant Blog Nov 24, 2012 here

(Piece by Tom Pilcher, from our Guestaurant volunteer global blog team)

The first thing I notice as I walk into Angela Malik’s Cook School in west London for a Diwali open kitchen evening (aside from a ridiculously good smell and an abundance of smiles) is a quirky little pot of locally-produced honey. Resident chef Geoff Redfearn is just one of the accommodating staff on hand to welcome the guests, and he later on points out to me that for hay fever sufferers living in the area, this little pot could be just the treatment for their summertime ailment. Google hay fever and honey if you want to investigate further. — My point is this is no ordinary place.
My journey to Acton was a spiritual one in search of better food. Search Diwali, the annual religious festival of light that celebrates the triumph of good over evil, and you will find a description such as ‘festive bonhomie abounds.’
A few steps later, now perched on a stool in the kitchen below, and I realise more than ever that I’m in the right place for a Halloween Friday. Malik, Scottish-Indian chef and entrepreneur, is known in the UK for combining Asian flavours with fantastic and seasonal British ingredients to create a new style of food that ‘sings in the mouth’. From what I can see, she makes her co-workers sing too. In her absence, Geoff and head chef Maurice McGeehan have orchestrated a fine team effort. The atmosphere is akin to a Christmas party as the guests await their turn to step up to the plate and polish off the goods.

First up are chicken tikka skewers with laccha bread and churri, made from yoghurt and butter milk, the perfect accompaniments for a very popular starter. Nothing too spicy, and the best way to build up to the main course. My drink of choice is beer, though around me people are sampling wine and cava. When the food is this good it would appear drink selection is not particularly important.

For the main course we are treated to Angela’s raan of lamb with cumin roasted potatoes and spicy aubergine and punjabi cabbage. A basketball player on my table named Paul, who is not far off two metres in height, is the first to break sweat. Slowly the spices begin to kick in, but frankly everyone’s having far too good a time to care. Geoff and Maurice survey the scene and are met with thumbs up, when the guests are actually able to tear themselves away from their plates.

There’s then time for a brief pause before the evening’s signature dish is rolled out. If you haven’t already tried gulab jamun (sweet dough balls) with tamarind ice cream and plenty of orange zest, go and sample some. ‘This popular Indian dessert has countless fans,’ a quick internet search confirms to me. Understandable. They’re easy to make I’m quickly told by the kitchen staff, and for the more sensitive palate they are the best way to counter the spices in the main course.

On that high yummy note the guests disappear into the night. I stay put for more of a chat, and end up over the road with Geoff and Maurice! When talk turns to cooking roasts and I express my concern with making good stuffing, Maurice gives me some pointers.
If you want to enjoy food like me which ‘sung in my mouth’ pay them a visit. You’ll definitely pick up some food tips, or maybe even a pot of honey….

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