{"id":5005,"date":"2010-12-02T17:52:53","date_gmt":"2010-12-02T17:52:53","guid":{"rendered":"http:\/\/tat.reddaisytrading.co.uk\/index.php\/2010\/12\/02\/nothing-beats-mums-cooking\/"},"modified":"2016-01-07T12:49:40","modified_gmt":"2016-01-07T12:49:40","slug":"nothing-beats-mums-cooking","status":"publish","type":"post","link":"https:\/\/www.theasiantoday.com\/index.php\/2010\/12\/02\/nothing-beats-mums-cooking\/","title":{"rendered":"Nothing beats mums cooking!"},"content":{"rendered":"<div id=\"content\">\n<h3>How restaurant chief employed mum as head chef for new eatery<\/h3>\n<div><strong><img loading=\"lazy\" decoding=\"async\" vspace=\"3\" align=\"middle\" width=\"460\" height=\"355\" alt=\"\" src=\"http:\/\/theasiantoday.com\/wp-content\/uploads\/2010\/12\/SanjayMajhu_460x345.jpg\"\/><\/strong><\/div>\n<p>&#13;<\/p>\n<div><strong\/><\/div>\n<p>&#13;<\/p>\n<div><strong\/><\/div>\n<p>&#13;<\/p>\n<div><strong>MANY sons claim that their mum\u2019s home cooking is the best, and for one Glasgow restaurant chief nothing could beat employing his mum as head chef for his latest venture.<\/strong><\/div>\n<p>&#13;<\/p>\n<div>Sanjay Majhu, CEO of Apple Harlequin Group which operates the largest Indian restaurant group in Europe with 14 restaurants incorporating the famous Ashoka chain, launched Green Chilli in Glasgow this week.<\/div>\n<p>&#13;<\/p>\n<div>The restaurant features Indian pot-style cooking inspired by the working mothers and aunties of India and featuring recipes overseen by his mum. <\/div>\n<p>&#13;<\/p>\n<div>Its pot-style cooking offers diners the kinds of dishes they might expect if they were invited to an Indian family\u2019s house for dinner. <\/div>\n<p>&#13;<\/p>\n<div>And while Sanjay clearly knows a thing or two about the restaurant trade, it hasn\u2019t stopped his mum banishing him from Green Chilli\u2019s kitchen while she and her sisters prepare the dishes they\u2019ve cooked for several generations of their families at home.<\/div>\n<p>&#13;<\/p>\n<div>\u201cGlasgow is renowned for the quality of its Indian restaurants \u2013 and rightly so \u2013 but Green Chilli is bringing something different to the mix: great pot-style cooking prepared by Indian mothers and aunties using family recipes that have been handed down through the generations,\u201d Sanjay says.<\/div>\n<p>&#13;<\/p>\n<div>\u201cThis is the kind of food my mum and aunties would cook if you came over to our house for dinner. Mums seem to give the food an extra taste which only they know how to do.<\/div>\n<p>&#13;<\/p>\n<div>\u201cAt 73 years old, my mum still cooks great Indian food and has been involved throughout all stages of Green Chilli\u2019s product development and I can\u2019t wait to show that my mum\u2019s home cooking is absolutely the best!\u201d<\/div>\n<p>&#13;<\/p>\n<div>But Why Green Chilli?<\/div>\n<p>&#13;<\/p>\n<div>\u201cGreen chilli is my favourite spice,\u201d explains Mr Majhu. \u201cIt enhances every dish and is iconic in Indian food. Used whole, green chillies lend dishes an underlying aromatic flavour, whilst, cut, they spice this up a bit!\u201d<\/div>\n<p>&#13;\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>How restaurant chief employed mum as head chef for new eatery &#13; &#13; &#13; MANY sons claim that their mum\u2019s home cooking is the best, and for one Glasgow restaurant chief nothing could beat employing his mum as head chef for his latest venture. &#13; Sanjay Majhu, CEO of Apple Harlequin Group which operates the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11753,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-5005","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/posts\/5005","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/comments?post=5005"}],"version-history":[{"count":0,"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/posts\/5005\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/media\/11753"}],"wp:attachment":[{"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/media?parent=5005"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/categories?post=5005"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/tags?post=5005"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}