Upar Wali Chai at The Yum Yum Tree Restaurant

So the rain is easing off, the temperature is dropping – it’s time for afternoon tea!

Laura and I are kicking off the Autumn/Winter Uparwali Chai

season with a fabulous asian-themed event at the gorgeous Yum Yum Tree restaurant in New Friends Colony on 2nd October.

We’ll be making some of your old favourites – Smoked Trout, Emmental, Gruyere and Mozarella Pastries as well as some new Orient-inspired recipes that we’ve been working on – Pear and Star Anise Galettes, Far East Florentines, Tamarind Madeleines with Rose Icing, Lemon Posset Tassies. We’re even making Salted Caramel Macaroons in honour of Gandhi-ji’s birthday

Varun Tuli, Yum Yum Tree’s wildly enthusiastic owner is going to be cooking up a storm with pork buns, chive and cashew buns,  curry puffs, fashion sandwiches (little sushi shaped to look like sandwiches) and his signature strawberry cheesecake.

It’s going to be a sellout so book quickly –  give me a call 9871927320

Look forward to seeing you there.


Behind the Scenes at Uparwali Chai: A Recipe for Curry Puffs

So the baking is well underway for Sunday’s Uparwali Chai (High Tea!). Although most of the things we make have to be made fresh on the day I like to get a headstart with the Curry Puffs, which we love for their Anglo Indian reference but mostly for their crispy, moreish deliciousness. It’s by far the most time-consuming item on the menu but worth it for all the oohs and aahs when we serve them.

Now I’m a bit of an obsessive when it comes to baking – I like to make everything from scratch – which is just as well because the Curry Puff recipe is from a fellow fundamentalist. Susan Jung is a friend who writes about food for the South China Morning Post in Hong Kong and has never knowingly taken a shortcut in the kitchen. I’ve followed her Curry Puff recipe for every Uparwali Chai so far and they’ve always worked perfectly, mostly thanks to Susan’s detailed and precise instructions. She specifies lard or shortening which is tricky to come by in India (I usually get visiting friends to bring it over) but white butter makes a good substitute.

Here’s the link to the Curry Puff article and recipe Susan wrote for the South China Morning Post. I follow it almost to the letter – I add some salt to the dough and I make the pastry discs smaller to fit in my lovely gujjia moulds.

Susan Jung’s Curry Puff Recipe

Photo: Tom Pietrasik