Latest news with #Colman's
Indian Express
5 days ago
- General
- Indian Express
Why Bengali kasundi is the most powerful mustard sauce you've never tried
Imagine a slice of soft white bread, layered with sharp Colman's mustard, and topped with either boiled, shredded chicken or mashed eggs. It's the mustard that gives it the edge—the sharpness and vinegary tinge elevating the simplest of sandwiches or dishes to another level. I'm a big fan of mustard—not the shorshe or sarson used in Bengali curries, but the kind made into a sauce, served as an accompaniment to various dishes. And one of my absolute favourites is Bengal's kasundi. The making of Bengali kasundi is nothing short of a rite. I come from a home where it never played a starring role on the dining table. Despite enjoying some of the finest Bengali cuisine, kasundi wasn't something we ate or served much—and so it was never made at home either. Like sandesh and many Bengali sweets, which are tedious to prepare, kasundi is widely available across Bengal, bottled and sold by numerous small and large manufacturers. So why this sudden ode to kasundi? Because of a food guide that's been stirring up debate in culinary circles in recent years. TasteAtlas—a relatively new guide from Croatia that launched in 2018—ranks everything from global dishes and restaurants to ingredients. Naturally, these rankings cause much heartburn, particularly when they seem misinformed or arbitrary. Their latest list, on the world's best mustards, included several German, French, English and even Chinese varieties. But not that most nuanced of mustards—Bengali, and therefore Indian, kasundi, which is sharp enough to clear your sinuses. Mustard—sarson, sometimes rai—is widely used across India, either for tempering or as a paste to flavour dishes. The leaves are cooked into sarson ka saag, or sautéed like spinach in many regions. But only in Bengal is mustard turned into a sauce that could rival the finest mustards in the world. We eat it with spinach, drizzled on top, or as a dip for crumb-fried fish or 'chops.' It's sharp, piquant, and utterly delicious. Making kasundi, however, isn't as simple as blending mustard seeds with water and salt. And neither is its past. I suspect the reason kasundi was never made at home is because we didn't observe certain archaic or regressive customs—especially those rooted in caste or gender roles. Traditionally, kasundi was only to be prepared by Brahmins. I can't imagine my very educated and independent great-grandmother following such a rule. Hence, we stuck to bottled kasundi. Kasundi is traditionally made on Akshaya Tritiya, in the Bengali month of Baishakh, right after the mustard harvest. According to old customs, only Brahmin men were allowed to make kasundi. Even Brahmin women could only wash, dry, and pound the mustard seeds—not make the actual paste. I've never seen this rule followed, even in the most traditional Bengali homes—but it is what the old prescriptions say. What I have witnessed is kasundi being made in a kitchen—and the sheer complexity of the process amazed me. This is a sauce that's been prepared for centuries, without any fancy tools, using bare hands and traditional knowledge. Over a dozen spices—green and black cardamom, cumin, coriander, nutmeg, mace, long pepper, chillies, black pepper, and the uniquely Bengali radhuni (wild celery seeds)—are used to create the spice mix that gives kasundi its signature punch. What sets one kasundi apart from another is the exact mix and measure of these spices. Once dried, the mustard seeds and spices are pounded and sifted, then mixed with water, salt, and vinegar. Before refrigeration, this mixture would be stored in earthen pots and sealed for two and a half days in a cool, dark place. A version called phool or aam kasundi is made with turmeric, chillies and green mango, for an added flavour kick. The closest mustard I've found to kasundi is Colman's. Especially the powdered version, when mixed with water, it comes close in sharpness and tang. But here's the thing: you never cook with kasundi, contrary to what many modern recipes suggest. It's a dipping or flavouring sauce, meant to be eaten as is. It's also one of those rare Indian condiments that has no regional variant outside Bengal. My advice: Eat it the way it's meant to be eaten. Be a purist. Don't slather it on your sandwich; for that, there's Dijon. Instead, have it with fish fry or drizzled over sautéed spinach with steaming hot rice. That's when you'll realise how the simplest ingredients can deliver the most complex tastes. Below is the only kasundi recipe I've ever followed. I made it once, and it's absolutely worth trying. 1 bay leaf 1 tsp black peppercorns ¼ tsp ajwain (carom seeds) ¼ tsp radhuni/celery seeds 1 tsp cumin seeds 1 tsp coriander seeds ½ tsp fenugreek seeds 2 cloves 2 tbsp white vinegar 2 tbsp mustard oil ½ tsp turmeric powder 1 cup yellow mustard seeds ½ cup black mustard seeds 2 dried red chilis 2 green cardamoms 1 tsp salt 1. In a bowl, mix all the dry ingredients, except turmeric and salt. 2. Heat a pan and dry roast the spices over low heat till they are fragrant and start to crackle. 3. Do not let the mixture burn; allow it to cool and then grind to a fine powder. 4. Start adding boiled and then cooled water to this powder slowly, to create the consistency of mustard paste. Now add the turmeric. The consistency should be thick. 5. Stir in the salt and white vinegar. 6. Transfer the mixture to a glass jar, add the mustard oil over the paste. Do not stir into the paste – this is simply to ensure that the top layer of the paste is covered. Keep the closed jar in the fridge for at least a week or 10 days, allowing it to ferment before you dig in. Next week, I'll be writing about Lady Canning. Why? You'll have to read to find out.
The Irish Sun
10-06-2025
- Business
- The Irish Sun
‘Sad to see' – Irish punters left devastated as popular 300-year-old pub closes for good
PUNTERS have been left devastated after a popular Irish pub served its final pint over the weekend. The Ramble Inn in Halfway, Co 3 The Ramble Inn has been the only pub in Halfway since the Colman's bar closed its doors 20 years ago Credit: 3 Alan bought the Irish pub in 1981 Credit: The traditional Irish Its closure marked the end of a 44-year era under Alan and Mary Barry's stewardship. Previous owners had included the Sullivan and Hanely families. The renowned Ramble Inn licensed premises is likely to date to the 1800s, with property deeds unearthed to 1709 related to then-landowner Sir Thomas Barter. Read more in Money The Ramble Inn is situated within the village of Halfway just off the Bandon Road (N71), close to the neighbouring village of Ballinhassig, Co Cork. It has been the only pub in Halfway since the Colman's bar closed its doors 20 years ago. Alan Barry told He said: 'There was just the bar and a bit of yard. Most read in Money 'I was in the plant and transport business at the time, working in the docks and for the council, and I made a go of the pub alongside that.' Alan bought the pub from Joe Hanley and since then it has become the centre point for family events, community gatherings and local events. Beloved Italian restaurant chain abruptly closes 4 locations after going bankrupt for third time and fans 'so sad' Speaking about the closure, Alan listed some of the reasons for pubs' demise across the country. He continued: "Home drinking has become very, very popular, especially since the pandemic, and I blame the supermarkets and cheap drink for that.' 'It's sad to see what's happening with the pubs throughout rural Ireland. It's the way of life gone, you know? 'All these places made a living. That's during the famine. And they kept the doors open. Now we're closing them.' Alan said the Irish pub is for sale as there is no one in the family interested in continuing to run the business. The Ramble Inn is now for The two-acre property includes the three-bedroom owners' residence and a useful arrangement of external outhouses And the majority of the lands are situated within the Development Boundary of Halfway as designated under the Cork County Development Plan 2022-2028 with an objective "to encourage the development of up to 10 additional dwelling units during the plan period." 3 The Ramble Inn called last orders as the boozer closed its doors for good Credit:
Daily Mirror
29-05-2025
- General
- Daily Mirror
Man's 'best ever' roast potato recipe has 'unique' ingredients
A man has shared his 'best ever' roast potato recipe, which is complete with a secret ingredient. He says the combination makes the spuds 'incredibly crispy' Nobody fancies a tasteless roastie - and one man has a foolproof method to ace your Sunday lunch staple every time. Everyone has their unique way of preparing roast potatoes, whether you're partial to smothering them in marmite or generous dollops of goose fat for that ultimate crunch - no one desires a disappointing spud on their Sunday roast, so achieving that crispy exterior is crucial. However, one man has revealed his top-notch tater technique for flawless potatoes every time, leaving people salivating, all thanks to his secret ingredients - honey and mustard. Enthusiastic home chef Justin Taylor posted a photo of his impeccable roast potatoes along with his preferred recipe. As the 40-year-old showcased a snap of his appetising potatoes next to a heap of thinly sliced gammon, he captioned the post: "Honey and mustard roast potatoes. Then Nutella bricks for dessert" - we'd be keen on that recipe too. In the meantime, you can follow Justin's straightforward recipe below.... You will need: Peeled and chopped white potatoes - quantity depends on how many people you're cooking for Two teaspoons of Colman's English mustard Four teaspoons of squeezy honey Black pepper and salt to taste Method: Add pepper and the mustard into a bowl and blend them together. Then, add honey - make sure to mix thoroughly. Pre-heat your oven-safe roasting tray with oil and two tablespoons of butter and salt. Then add your potatoes and baste with the honey mustard mixture. When there's only 20 minutes left before they're ready, baste them again - this will ensure they're full of flavour. Continue to baste every five minutes to keep them crisp After posting to Facebook, everyone concurred that Justin's meal looked absolutely scrumptious. One person exclaimed: "They sound amazing – my mouths watering just reading that. Can't wait to try them!" And another said: "Yes, please. We'll definitely be giving these a go at some point." Another culinary expert has revealed a common blunder people make while preparing roast potatoes. Marc Williams, who directs the cookery school at The Grand York, a luxurious five-star establishment, insisting on allowing your spuds to cool entirely post-parboiling. Contrary to typical practice - simply draining and tossing them into the pan for roasting - Williams advises that skipping the cooling process is an error not to be overlooked. The seasoned chef advised: "To get the perfect potatoes, peel them, add them to cold water and bring them to a boil. Boil for around six minutes until the edges soften. "Then, strain them and wait until the steam stops. You'll never get a crisp result if they are full of water." A version of this story was first published in July 2020.
