Immigrant Kitchen News Today

Born in Kenya, to Indian parents, Ravinder Bhogal’s food is inspired by her mixed heritage and the UK’s diverse immigrant culture. Ravinder is a journalist, che…

Parmigiano Reggiano and brand ambassador Gennaro Contaldo collaborate with acclaimed UK chefs to present three unique recipes showcasing the versatility of Parmigiano Reggiano Parmigiano Reggiano has announced an exciting collaboration with renowned chefs Clodagh McKenna, Ravinder Bhogal, and Eco Chef Tom Hunt. Together with brand ambassador, Gennaro Contaldo, they have crafted three unique recipe videos…

Bill Esparza is a James Beard award winning food writer, author of LA Mexicano, and on screen talent for food TV shows like Street Food: USA, Immigrant Kitchen, and Bizarre Foods. He talks with Zarela and Aaron about aquas frescas, his grandmother from Aguas Calientes, and his first taste of Mexico. Later, he discusses how he learned about regional variations in aquas frescas while touring around Mexico as a young musician.

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An evening with a culinary icon. This is an online event hosted on the British Library platform. Bookers will be sent a link in advance giving access and will be able to watch at any time for 48 hours after the start time. For over 45 years Madhur Jaffrey has been revered around the world as the queen of Indian cooking. She arrived in London to study at the Royal Academy of Dramatic Art and her career would continue to span huge success across both food and acting. Her first book, An Invitatio...

Article content A documentary lit the spark for Ravinder Bhogal’s recipe for paneer gnudi; in a way, it’s a “love letter” to the North Indian migrant workers bolstering Italy’s dairy industry. In imagining what their cuisine would taste like, she combines homemade Indian cheese with parmesan, Punjabi saag with Italian cavolo nero. We apologize, but this video has failed to load. Try refreshing your browser. “Inspiration comes from everywhere,” says Bhogal, “but stories are reall...

Article content Step 3 Fill a large, heavy-based saucepan a third full with the deep-frying oil. Heat the oil to 180°C (356°F) — if you don’t have a thermometer, you will know the oil is ready when a cube of bread turns golden brown in 20 seconds. Dip the pieces of cauliflower into the batter, one at a time, letting the excess drip off, and deep-fry until golden. Remove with a slotted spoon and drain on kitchen paper. Dip the basil leaves in batter and fry in the same way. Step 4 When you...