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Coconut Burfi Recipe without Khoa Indian Vegetarian Dessert Recipe in Hindi with English Subtitles
Coconut Burfi is a very delicious and easy to make dessert recipe prepared with fresh coconut, cream, sugar and dry fruits. It is made without using khoa. You can prepare this coconut burfi...

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Coconut Burfi Recipe without Khoa Indian Vegetarian Dessert Recipe in Hindi with English Subtitles - Video

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Anellini alla Pecorara | Traditional Vegetarian Pasta from Abruzzo
This traditional Abruzzese vegetarian pasta dish is so sexy it #39;s crazy! Anellini alla Pecorara is an old time favourite and is typically cooked al dente. The vegetarian pasta sauce made up...

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Stella McCartney, 43, has been a vegetarian since she was a child The fashiondesignerdoesn't use fur, leather or feathers in any her clothes Her label has developed ethical non-PVC leather alternatives

By Caroline Mcguire for MailOnline

Published: 07:55 EST, 25 March 2015 | Updated: 08:20 EST, 25 March 2015

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Stella McCartney has long held the torch for the ethical treatment of animals in fashion and food.

The fashion designer uses no animal products in her designs and has been a vegetarian since childhood, a lifestyle that was championed by her mother Linda and father Paul.

But the 43-year-old is now calling on fellow consumers to pay more attention to what goes into their meals and garments - by thinking about that final product came from.

Stella McCartney attends an event to honour Kate Moss last April. The designer is calling on consumers to be more aware of where their food and fashion comes from

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Vegetarian Stella McCartney admits designing without leather is hard

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Lee Holmes introduces supercharged...
Lee Holmes introduces supercharged high-energy foods in new book Eat Clean, Green and Vegetarian Lee Holmes introduces supercharged high-energy foods in new book Eat Clean, Green and ...

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Lee Holmes introduces supercharged... - Video

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where is a vegetarian cat going?
She must eat grass.

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where is a vegetarian cat going? - Video

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Our Vegetarian life * 16th - 22nd March 2015
Our weekly roundup of the food that we have eaten in our vegetarian / vegan-ish week / life. Includes views and reviews of recipes and where we have found them. Basically anything food, vegetarian...

By: Anna Brim

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Our Vegetarian life * 16th - 22nd March 2015 - Video

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The Vegetarian Biker, Part 2
Part 2 of my thoughts on becoming vegetarian. No sermons, just my experience. Sites and Resources for New Vegetarians: http://www.getvegucated.com http://www.forksoverknives.com ...

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Vegetarian buffet
via YouTube Capture.

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24 March 2015 | Food | By: Sejal Sukhadwala

In this series,we review restaurants from an entirely vegetarian angle. While some restaurants will be specifically vegetarian, others will be mainstream. Well be tasting everything from veggie burgers, to posh meat-free menus. Along the way, well try to find out, as far as possible, whether chicken stock, cheese made from animal rennet, gelatine, fish sauce and so on are not lurking in the supposedly vegetarian dishes.

Londonist Rating:

We were excited that the once-acclaimed Zaikahad been revamped, refurbished and reimagined and finally relaunched around 3-4 months ago and so all the more disappointed when our overpriced meal turned out to be incompetently cooked. Very surprising, given the restaurants pedigree and other critics effusive praise.

First established in Chelsea over 15 years ago, Zaika has had more ups and downs than a yo-yo on a trampoline. Its where top Indian chef Vineet Bhatia (who went on to open the award-garlanded Rasoiin Chelsea) first made his mark, and it was one of the first Indian restaurants ever to gain a Michelin star. Many affluent Indians, proud that their complex cuisine had finally been recognised beyond the curry-house clich, flocked there in their finery to celebrate special occasions.

It spawned numerous Indian restaurants up and down the country copying the word Zaika which means sophisticated flavours into their names, and its chocolate samosa became one of Londons most widely imitated restaurant desserts. But when the restaurant lost its star, the Tamarind Collection, owners of Tamarind and Imli Street restaurants, took over and a couple of years ago inexplicably turned it into an Italian restaurant named One Kensington. It didnt work and eventually closed, leadingus to the rebooted Zaika of Kensington at the end of last year.

The 19th century Grade II listed building, formerly a bank, is certainly impressive, and retains many of the original architectural features such as high vaulted ceilings. Whereas once the bar was located by the entrance, its now plonked right in the middle of the room, with informal seating and a more formal dining area squeezed to either side. You can just drop by for a drink and the cocktails are truly fabulous but the bars unusually prominent positioning makes us question how serious the kitchens intentions are. Is Zaika now supposed to be more a drinking or a dining destination? It is a handsome-looking space though, all creams and browns and luxuriant with sturdy wooden panels, leather banquettes and dozens of framed pictures. Splashes of fresh flowers and plants bring tropical colour and feel, but the sparkling jewel-hued lamps have been replaced by more functional spotlights. If colonial India had gentlemens clubs, they would probably have looked like this.

The kitchen is now overseen by Mumbai-born executive chef Sanjay Gaur, whos trained as a pastry chef and worked at The Savoy Grill, Maze, and Angela Hartnetts Murano among others. The head chef Devshanker Sharma has worked with the Tamarind Collection for over a decade. The menu is a contemporary take on Awadhi cuisine of Lucknow, the capital of the state of Uttar Pradesh in northern India. This intricate cooking style evolved in the royal kitchens during the Mughal Empire. Its renowned for its refined, nuanced flavours and highly sophisticated techniques influenced by the cuisines of Persia, Turkey, Afghanistan and, to some extent, the Balkans and Central Asia. So we were surprised that there was nothing royal or refined about the vegetarian dishes on our visit.

Mixed sprout tikki spiced Indian potato cakes with sprouted beans have no discernible flavour or texture of the sprouts, and we cant see or taste their apricot-coriander stuffing. Theyre over-cooked to the point of almost being burnt on both sides. Palak paneer (spinach with Indian cheese), on the other hand, is alarmingly undercooked and has an unusually bright green colour and dominant taste of raw garlic. Its described on the menu as paneer tossed with onion-tomato masala finished with pureed spinach and if you take the description of the cooking process literally, maybe thats the problem. The curry should be made by frying the onion-tomato masala long enough to give it a rounded, well-cooked taste, adding minced spinach and cooking it further until it acquires a dark khaki-green colour. Sauting onions, tomatoes and spices patiently for the correct length of time is absolutely essential in Indian curries, otherwise they just wont taste right and this popular Punjabi staple, which even many high street restaurants are proficient at, clearly hasnt been cooked through.

Indian baby aubergines are often astringent, depending on the variety used and unfortunately this is the case with baigan masala here. The masala is fine, but the bitterness of the baigan doesnt do it justice though this is not really the kitchens fault. A bread basket is filled with soft plain and chilli-and-cheese stuffed naans, which are fine, but also paratha (flatbread) thats overcooked to the point of being crisp and dry in texture.

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Vegetarian London: Zaika Of Kensington Restaurant Review

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How to prepare Meatball and veggie soup -Soup recipes,non vegetarian soups,funny soups
Watch More recipes visit: https://www.youtube.com/recipepoint81 https://www.youtube.com/starcurry81 http://www.stumbleupon.com/stumbler/starcurry81 https://www.tumblr.com/blog/starcurry81...

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How to prepare Meatball and veggie soup -Soup recipes,non vegetarian soups,funny soups - Video