Ravinder Bhogal, chef and owner of Café Jikoni at the V&A East museum in London, shares a three-course South Asian feast inspired by the diverse community of east London. The recipes include a spicy coconut dal, a cheesy toastie with aubergine pickle, and a fudgy carrot halva cake.
The dal blends Indian and Thai influences, using red curry paste, coconut milk, red lentils, and carrots, seasoned with palm sugar, fish sauce, and tamarind. It is garnished with fresh coriander and lime juice.
The toastie features a spiky aubergine pickle with spices like fenugreek, fennel, and cumin, along with a green chutney made from coriander, mint, cashews, and lime. The sandwich is filled with mature cheddar and mozzarella, then grilled until golden.
The carrot halva cake is a sticky, spice-laced dessert reminiscent of the traditional South Asian pudding. It uses grated carrots, jaggery, and whole milk, baked with a hint of bicarbonate of soda for a fudgy texture.
Bhogal emphasises that the best hospitality makes guests feel at home, and these dishes reflect the international community she encountered while cooking for frontline workers at King's College Hospital during the pandemic.
