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1 week ago | 
olivemagazine.com | Gurdeep Loyal
Philadelphia – the city of brotherly love – is without doubt one of the most exciting food cities in America right now. It’s a place where historic buildings like Independence Hall (where the US constitution was signed in 1787), extraordinary art galleries like the Barnes Foundation, and icons of American culture like the Liberty Bell, can be found.
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4 weeks ago | 
olivemagazine.com | Gurdeep Loyal
Try our Chkmeruli Georgian garlic chicken, then try lemon and garlic chicken, chicken kiev traybake, or one-pot koji roast chicken with garlic and ginger rice. Chkmeruli is a classic Georgian dish with a very specific cooking method, where the chicken is weighed down as it’s shallow-fried until golden brown, then simmered in a pungent garlic sauce. David Chelidze – executive chef at Kinkally in London – champions the dish on his exquisitely tasty menu.
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2 months 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.
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2 months 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.
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2 months 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.
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2 months 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.
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2 months 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.
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Feb 27, 2025 | 
olivemagazine.com | Gurdeep Loyal
Methodstep 1Fry the lardons in a frying pan over a medium heat for 5-6 mins or until they crisp up and the fat has rendered. Remove the lardons, keeping the fat in the pan. Add 15g of the butter, let it melt, then add the breadcrumbs, onion powder and herbs. Mix well, ensuring all the crumbs are coated in fat, then tip into a bowl. step 2Melt the remaining butter in a pan, then brush a deep 24cm x 24cm baking tray with butter. Finely grate the cheeses, then mix together in a bowl.
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Jan 22, 2025 | 
olivemagazine.com | Gurdeep Loyal
Try our Nepalese prawn momos with cherry tomato chutney, then discover Nepalese food: 10 things we love, Nepalese chicken choyela, or Nepalese potato and cucumber pickle salad. They’re typically filled with spiced meat or vegetables, and served in big steam baskets for sharing. Momos take centre stage at Indo-Chinese restaurant Fatt Pundit (fattpundit.co.uk) and head chef Huzefa Sajawal’s take stays true to their roots.
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Jan 6, 2025 | 
olivemagazine.com | Gurdeep Loyal
Try our hominy white corn, Guajillo chilli and tortilla soup with queso fresco, then try Mexican charred sweetcorn soup, chicken red hominy soup (pozole rojo de pollo), or chilli bean tortilla soup.
