Liam Tomlin’s latest culinary journey is as diverse and vibrant as the Indian terrain itself. Thali is the result of years of dreaming, dedication and pure brilliance. It is also the name of a meal that traditionally consists of six different flavours, making this restaurant a guaranteed treat for the senses and an illustrious experience.
MANGO PICKLE WITH PALM SUGAR
makes roughly 1kg
- 3 large unripe mangoes, pitted and cut into cubes
- 1Tbsp ground turmeric
- 50g chilli powder
- 125g crushed mustard seeds
- 1Tbsp crushed fenugreek seeds
- 600g grated palm sugar
Season the mango cubes with salt and add the turmeric in a mixing bowl, making sure the it is well coated. Spread the mango on a tray and allow to dry over night. The next day add the chilli powder, mustard seeds, fenugreek seeds and palm sugar to the mango pieces and mix gently. Transfer the mixture to a clean glass jar and cover with a clean dish towel then leave in a cool place or cupboard, stirring gently once every two days. The pickle is ready to eat when the mango pieces have softened slightly. Decant a little at a time for every day use.
Makes 12 naan / serves 6 people
- 500g plain cake flour
- 4Tbsp plain Greek yoghurt
- 1 packet dried yeast
- 2tsp sugar
- 2tsp salt
- 1tsp baking powder
- 275ml warm full cream milk
Put the flour into a large mixing bowl. Make a well and add 2Tbsp oil, yoghurt, yeast, sugar, salt and baking powder. Mix and rub with your fingers until the mixture resembles course bread crumbs. Add the warm milk a little at a time and mix until it comes together into a dough. Turn out the dough onto a well floured surface and knead for around five minutes until a smooth dough has formed. Place the dough into a clean bowl (big enough for it to double in size), rub the surface with a little bit of oil and cover with cling wrap. Leave in a warm place and allow the dough to double in size, this should take about an hour.
When the dough has doubles in size, knock it down and divide the dough in 12 even sized pieces. Take one piece at a time, using a rolling pin and roll out into 12cm x 20cm rounds. Heat a frying pan over a med-high heat and dry fry the naan bread until it begins to bubble (20-30sec) then turn to cook the other side and keep turning to ensure it is properly cooked through. Serve plain or brushed with garlic butter.
Photography by Adel Ferreira
Recipes by Liam Tomlin
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