Gurdeep Loyal

2 weeks ago | cntraveller.com | Gurdeep Loyal

The lively northern French city of Lille, close to the Belgian border, is quickly building a reputation as one of the country's most creative and distinctive culinary hotspots. Largely undiscovered by many, its unique gastronomy blends traditions from Northern French and Flemish influences and is attracting a new wave of young chefs, craft brewers and culinary creatives, bringing exciting energy to the city. One aspect drawing them in is Lille’s famous estaminet taverns.

2 weeks ago | olivemagazine.com | Gurdeep Loyal

Try our Brazilian seafood and coconut moqueca, then try Brazilian-style fish stew, beef picanha yakiniku or roast chicken coxhina. Brazilian cuisine is having a big moment, bringing dishes like moqeuca to food lovers everywhere. Award-winning Brazilian chef Luciana Berry expertly encapsulates what it is. “Moqueca is a comforting, tropical seafood dish enveloped in a silky coconut-infused broth with palm oil.

3 weeks ago | olivemagazine.com | Gurdeep Loyal

One aspect of London’s restaurant scene that makes it so inexhaustibly thrilling is the number of diasporic communities from around the world that are proudly celebrating their culinary heritages around the city.

3 weeks ago | olivemagazine.com | Gurdeep Loyal

One of the most wonderful things about London’s food scene is the cornucopia of outstandingly delicious quick bites there are available across the city, meaning you can always eat well for under a tenner. Whilst New York has its pizza slice joints, Berlin its doner kebab kiosks and Paris its falafel stands, in London the variety of things on offer – freshly made to order, at reasonable prices – is remarkable.

1 month ago | olivemagazine.com | Gurdeep Loyal

4 large red peppers2 large red Romano peppers85ml olive oil4 fat garlic cloves crushed to a paste, plus 1 whole clove for the crostini1 tsp smoked paprika plus a pinch1 lemon zested to make 1 tsp, plus juiced to make 1 tbsp2 tbsp red wine vinegar1½ tsp smoked saltpinch of sugar1 large sourdough baguette150g feta or beli sir cheese1 tbsp parsley very finely choppedkcal549fat30gsaturates8gcarbs49gsugars14gfibre11gprotein16gsalt3.4gHeat the oven to 200C/180C fan/gas 6.