A Special Diwali Recipe

The normal, frenetic pace of life that defines the city is forgotten on evenings like this. No matter how busy one’s day might have been, time spent at Chowpatty Beach reminds us to slow down and enjoy the company of loved ones, and that good food is never far away. We can always find the time to appreciate a particularly delicious Vada Pau, a rewardingly crunchy Bhel or a sweetly invigorating fresh sugarcane juice.

Thankfully, there are times when we are granted more than just a moment to pause. Diwali, the festival of light, offers all of us a chance to stop, reflect and remember all that there is to be thankful for in the world. Amidst the celebrations of light, colour and the wonderful story, and the constant crackle of fireworks, the whole family comes together to indulge in an abundance of delicious, traditional khana. From mithai to masala chai, every dish is served with love and care, and family, friends, and neighbours all share their delight in a joyful, communal pause.

We absolutely love Diwali. So, this year, we held a special event inside the Granary Building at King’s Cross (near our new café – opening in a few weeks!). It was great fun – check out the photo album. And in the Shoreditch and Covent Garden cafés, Chef Naved has devised two special Diwali dishes of Phaldari Kofta Ruby (veg) and Chilli Garlic Crab.

Naved has even kindly shared his own recipe for the Chilli Garlic Crab (below), so – if you can’t make it to in to see us – at least you can share in our celebrations at home!

CHILLI GARLIC CRAB

Whenever we go to Bombay, we stop in to Mahesh Lunch Home for some brilliant seafood – and they inspired us to create this dish.

Serves two, pretty generously

Ingredients

300g fresh crab, off the shell

60g butter

40ml refined vegetable oil

A large knob of ginger, chopped

8-10 medium cloves garlic – be generous!

Pinch of chopped green chilli

Handful of chopped dill leaves

Generous handful of chopped coriander

6-8 whole spring onions, roughly chopped

20 black peppercorns, freshly crushed in a pestle and mortar, or in a teatowel with a rolling pin

Lime for squeezing

Salt – to taste

Method

In a heavy-bottomed pan, gently heat the butter and oil together. Add the chopped garlic and sauté until golden brown.

Add the freshly crushed pepper, chopped ginger, and the chopped spring onion bulbs, and saute lightly for 30 seconds.

Add the crab meat and sauté for 2-3 minutes, adding a little water if the crab begins to stick to the pan.

Add all of the remaining ingredients, including the green stems of and toss for for further 2 minutes. Finish with a squeeze of fresh lime and serve with Malabar paratha or soft pau (Bombay buns).