Public institutions, from hospitals to museums, are among the most international communities, both in their workforce and visitors. This became evident during the pandemic when we prepared globally inspired meals for frontline workers at King’s College Hospital in London. The menu at Café Jikoni, our new restaurant at the V&A East museum, reflects the depth and breadth of east London’s diverse community, featuring dishes that cross borders, celebrate pluralism, and taste like home – wherever that may be. After all, the best hospitality is about making guests feel at home.
Spicy Coconut Dal
This dal travels from India to Thailand. At Café Jikoni, we make a curry paste from scratch, but using a good-quality store-bought one, such as Maeploy, is a smart shortcut.
Prep: 10 min | Cook: 35 min | Serves: 4-6
- 1 tbsp coconut oil
- 1 quill cinnamon
- 4 green cardamom pods
- 1 star anise
- 3 tbsp red curry paste
- 400ml coconut milk
- 300g red lentils, washed and drained
- 250g carrots, chopped into thick rounds
- 30g soft light palm sugar (or to taste)
- 30ml fish sauce (or to taste)
- 1 heaped tbsp tamarind extract (or to taste)
- Juice of 1 lime, to finish
- Picked coriander leaves, to garnish
Heat the oil in a large saucepan over medium-high heat. Fry the cinnamon, cardamom, and star anise until fragrant. Add the curry paste and stir-fry for 3-4 minutes until toasted and deepening in colour. Pour in the coconut milk and 600ml water, and bring to a simmer. Add the lentils and carrots, reduce heat to low-medium, and simmer uncovered for about 25 minutes until the lentils are tender. In the last few minutes, season with palm sugar, fish sauce, and tamarind to achieve a balance of salty, sweet, and sour. Stir in lime juice, then serve scattered with coriander.
Goan Aubergine Pickle, Cheddar and Chutney Toasted Sandwich
Spiky aubergine pickle, a cooling herbaceous chutney, and melted cheese create the perfect grilled cheese sandwich.
Prep: 20 min | Cook: 50 min | Makes: 4 sandwiches
For the pickle:
- 2 tbsp neutral oil (e.g., avocado)
- ¼ tsp fenugreek seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 cinnamon stick, broken up
- 12 fresh curry leaves
- 2 garlic cloves, peeled and finely sliced
- 3cm piece ginger, peeled and cut into fine matchsticks
- 2 green serrano chillies, slit open lengthways
- 1 tsp turmeric powder
- ¼ tsp chilli flakes
- ½ tsp chilli powder
- 1 large aubergine (about 500g), cut into 2cm dice
- 75ml white-wine vinegar
- 40g light soft brown sugar
- Sea salt, to taste
For the green chutney:
- 100g fresh coriander (including stalks)
- 20g fresh mint leaves
- 20 cashews, soaked in hot water for 30 minutes and drained
- 1 green chilli, roughly chopped
- 1 small garlic clove, peeled and finely chopped
- Juice of 1 lime
- Sea salt, to taste
- 1 heaped tsp caster sugar
- 60ml ice-cold water
For the sandwiches:
- 125g butter, softened
- 8 thick slices white sourdough
- 75g mature cheddar, grated
- 75g mozzarella, grated
Place all chutney ingredients in a blender and whizz to a fine puree. For the pickle, heat oil in a wide saucepan over medium heat. Add fenugreek, fennel, cumin, and cinnamon; let the seeds crackle. Add curry leaves, then reduce heat to prevent burning. Add garlic and ginger, stir-fry for 2 minutes until golden and fragrant. Add chillies and cook until they lighten. Sprinkle in turmeric, chilli flakes, and chilli powder. Add aubergine and sauté for 30 seconds, coating in spices. Pour in vinegar, sugar, and salt; bring to a boil. Reduce heat, cover, and simmer for 30 minutes until aubergine is tender. Remove from heat and cool. To assemble, heat a sandwich toaster or frying pan. Butter both sides of bread. Place half the slices butter-side down on baking paper. Spread generously with chutney, then cheese mixture, then pickle. Top with remaining bread slices. Cook until cheese melts and bread is deep golden brown.
Carrot Halva Mini Bundts
Carrot halva is a sticky, spice-laced pudding beloved across India, Pakistan, Bangladesh, and the diaspora. This cake captures halva’s sticky fudginess.
Prep: 10 min | Cook: 50 min | Makes: 12
- 175ml rapeseed oil, plus extra for greasing
- 200ml whole milk
- 300g finely grated carrots
- 100g ground jaggery or light brown sugar
- 2 large eggs
- 175g plain flour
- ¾ tsp bicarbonate of soda/baking soda
- 1 tsp cinnamon
- ½ tsp ground cardamom
- ½ tsp ground ginger
- Salt
- Finely grated zest of 1 orange, plus extra to garnish
- Finely grated zest of 1 lemon
- 75g chopped walnuts
For the cream cheese frosting:
- 115g cream cheese
- 240g icing sugar, sifted
- ¼ tsp cardamom
- ½ lemon, zest finely grated, then juiced to get 1 tsp
To garnish:
- 12 walnuts
- Finely grated zest of 1 orange
Oil 12 mini bundt tins, ensuring crevices are coated; alternatively, oil a muffin tray. Heat milk in a pan until simmering. Add carrots and cook on low heat until milk evaporates and carrots are sticky and fudgy. Remove from heat and cool. Preheat oven to 180C (160C fan)/350F/gas 4. Combine jaggery and oil in a stand mixer; beat in eggs one at a time until well combined. In a separate bowl, mix flour, bicarb, spices, a pinch of salt, and citrus zest. Fold into egg mixture, then add walnuts and cooked carrots. Divide batter evenly among bundt tins. Bake for 20-25 minutes until a skewer inserted comes out clean. Cool on a rack. For icing, beat cream cheese until smooth. Add icing sugar, cardamom, lemon zest, and juice; beat again. Pipe or spread icing over each cake. Top with a walnut half and orange zest.
