Fat Papaya- Fresh funky Indian, Wembley

We were invited to review Fat Papaya. The restaurant has a colourful interior and I think the cheerful emoji-like Fat Papaya character will really appeal to kids. We love their selection of favourite classics too!

Their head chef Silva and his kitchen team have all trained and have years of industry experience in luxury hotels in India, including in the kitchens of Taj, Radisson, Sheraton and Oberoi’s hotels. Their style of cooking is Pan Indian where dishes are from all across India, rather than your typical Indian restaurant that serve food from one single region. Their USP is to serve great quality luxury food at affordable prices. Each dish is prepared with authenticity in mind however the presentation styles of the dishes are modern and with a modern European presentation. You will be taken on a journey through different regions of India via their menu!

We settled in with a couple of cocktails, I chose the Kaffertini (gin, kaffir lime leaves and green apple syrup) and J got the Bombay Presidency (vodka, cinnamon syrup, apple and lime). We weren’t very keen on the cocktails as they tasted strongly of the artificial syrups that had been used. We think these would benefit from natural cordials instead as then the flavour would be less overpowering. These were served with fried and baked poppadoms and khakra accompanied by a selection of their unique chutneys: beetroot, mango and melon seed, and spicy garlic.

For starters, we ordered zafrani salmon tikka. This was lovely as salmon can stand up to intense flavours and the oiliness of the fish means it doesn’t dry out. We also ordered the meat sharing platter which comes with seekh kebab, tangri chicken, lamb chops and chicken tikka. This was beautifully presented in an old Indian iron (yes the thing to iron your clothes!) that used to have coals put in it to make it hot. It looked great but the only downside was that the food goes cold much quicker than if it had been on a sizzler platter. We discussed with the chef if there was any way of putting a hot plate in the bottom to keep things hot but he said they were worried about people burning themselves on the iron if they heated it up. The other starter was mutton rolls. These are from Sri Lanka and normally come with a pancake and breadcrumb covering but these were in filo, like mutton spring rolls. We prefer the more traditional covering but they still tasted good.

For mains we got half portions of the lamb and chicken biryani. We loved the biryanis as they had a really depth of flavour without being oily. The lamb was on the bone as it should be for extra flavour and everything tasted fresh. I think in poor Indian restaurants biryani can often be a way to use up old rice/meat and that definitely wasn’t the case here. A must order, especially if you like it spicy!

Sudhakar explained that they use different chillies/ peppers in various dishes as each one, such as the Andheri and Kashmiri chillies, have different flavour profiles and will add that extra element that makes their dishes stand out from any of your regular Indian restaurants. This can be seen in dishes like the beautifully flavoured Pondicherry mutton curry.

We got the Goan fish curry (well we had to didn’t we!) Again although not a traditional Goan curry, we enjoyed the sauce that complemented the delicate sea bass but didn’t overwhelm it. Chef Silva explained that his version of a Goan fish curry came from inspirations taken from the Andheri (West Mumbai) style of cooking where his wife is from. We loved the textural contrast from the fresh coconut and the crispy, fried lotus root. We also ordered the mirchi (chilli) paratha, but sadly this was more like a naan than a flaky, buttery paratha. The chicken kothu rotti has an interesting mixture of flavours and textures from the chopped up paratha and the sweet garden vegetables.

For desserts our first choices of cardamon pannacotta and gulab jamun weren’t available, so we ordered the lemon cheesecake and malai kulfi.

The lemon cheesecake lacked a strong lemon flavour and the base was very soggy. When we spoke to the chef he said he was considering using shortbread which would hopefully give a crisper base. The strawberry ice cream accompanying it was nice, and the chef said they make all their own ice creams and kulfis.

You could really tell as the malai kulfi was fantastic, fabulously creamy with a hint of saffron. Another must order!

On the whole we enjoyed our visit to Fat Papaya and we think with a few tweaks it could be great. They told us they have plans for a food truck and to visit festivals so keep your eyes peeled, you may be seeing a whole lot more of these guys!

Photo credit for the team photograph: Fat Papaya

Twitter: #fresh #funky #Indian #luxurychefs  #London #foodbloggers

@TajHotels @Radisson @sheratonhotels @OberoiGroup #chefs #PanIndian #Wembley


To book:

Call Fat Papaya on 020 8902 8238 or visit them at
FAT PAPAYA, 5 Ealing Road
Wembley, London

Our opening times are
Mondays – closed
Tuesday to Friday
12:00 to 15:30 and 16:00 to 23:00
Saturday, Sunday – 12:00 to 23:00

Don’t forget to check out their specials / offers boards when you visit too:

Thank you to Vijay and Sudhakar (co-owners) for the invite, as well as Sudhakar and Chef Silva for looking after us and explaining about the inspiration for their dishes.

Posted in chillies, cocktails, Desserts, England, Family-run restaurants, Fat Papaya, Fat Papaya, Fat Papaya - Social Media, Food Safari ideas, Global inspirations, Indian, Indian, London, menus and prices, PR and Marketing, Salmon, Style of cooking, Wembley, Wembley Central, whisky | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Planning a trip to Naples, Italy?

Naples, View of the Port

If you are planning a trip to Naples, Italy, as one of my friend’s is, then check out these useful websites:




Naples - The Castel Nuovo or Maschio Angioino

Naples – The Castel Nuovo or Maschio Angioino

Photo credit: The above photos are courtesy of Italian Tourism.


@riseboarders @detailsmag @DETAILS #myDETAILS @travelchannel  #traveltips #traveltuesday #recommendations @ItalianTouristB @10Best @CultureTrip @Italy_it



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Creole Kitchen at tiki paradise The Beachcomber Bar, Bayswater!

We trekked across town to Bayswater to check out the pop up in The Beachcomber Bar by Creole Kitchen chef and cookery writer Vanessa Bolosier.

We kicked off with plantain chips, plus bokit (spiced dough) and saltfish fritters served with avocado feroce and sauce chien (a traditional accompaniment to bokit) – light, salted white fish deep-fried morsels of deliciousness coupled with a creamy but spicy avocado dip!

Then we got a few cocktail masterclasses throughout the evening by head bartender Adam and associate Ash, with the ability to enjoy all these cocktails without having to put any of our bar skills to the test (a good thing for all I think, as we need practice!).

First up was a true tiki cocktail of Root 666 – including Jagermeister, Koko Kanu, coconut, with an unusual addition of beetroot:

Then followed The Agwadisiac – you can pretend you’re by a sea, with a cocktail as azure as this:

Aubergine patties were wonderful comforting mouthfuls and were so moreish, and reminded us of the goan sausage patties we get back in Goa!

This goes well with Vanessa’s authentic Creole coconut coleslaw. Though, warning: her super spicy coleslaw packs a punch with the chilli, and has get elements of coconut and fresh ginger, but gets you craving to go back for more!

Don’t forget that you could be luck and win discounts with a roll of the dice – as modelled by the lovely Katy:

Rounded off the evening with wonderful dessert cocktails of Mad Hatter Ti Party and The Mochalada – two of Vanessa and Adam’s favourite desserts in cocktail form – not giving anymore away, you will just have to go to find out more!

Go visit The Beachcomber and experience the delicious Caribbean culinary treats from Vanessa coupled with the amazing cocktails created by Adam, and be transported to Vanessa’s home of Guadeloupe and Martinique!

Finally, this evening, Thursday 9th June,2016,  The Beachcomber Bar will be hosting a special “Creole Curry for Change” supperclub feast with cooking from both Creole Kitchen’s lovely Vanessa Bolosier and the amazing Taste Mauritius’ Chef Selina Periampillai to raise vital funds for Find Your Feet. Tickets are still available to purchase here.

Please help support a great charitable cause!


The Beachcomber,

86 Queensway,

W2 3RR.

Website: thebeachcomber.co.uk


Twitter: @vanessabolosier #French # #@KatyMarketFresh #staytiki # # # #

@tikichris @scratch_london @Shark4ChipDrink @StreetEatsLDN @FoodGoblin1 @WeLoveFoodTweet

RT #support @vanessabolosier @tastemauritius #Mauritus #curry @FindYourFeet #@grub_club #






Great meeting fellow foodies including Chris , Michelle and Jane, Nick and Helen, Alicia and Natalie, Saff and Ade , Lucy and Daisy, and Anastasia.

Thanks also to Katy from Market Fresh Communications for inviting us to the Creole Kitchen launch.

Posted in Bayswater, Caribbean, Creole Kitchen at The Beachcomber, England, Find Your Feet, fusion cuisine, Global inspirations, London, Market Fresh Communications, saltfish, Selina Periampillai, Style of cooking | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Celia – the delicious gluten free Czech lager!

We went to the launch of Celia, a gluten free Czech produced lager, at ‘Smiths’ of Smithfield in the pleasant environ of Smithfield Market.

A bright, airy space with a fully kitted out ‘Celia’ bar greeted us on the first floor:

They have a range of Celia lagers, but my favourite was the dark one which had wonderful chocolatey notes. This went perfectly with the organic burger – which incidentally came in a gluten-free burger bun with chunky chips and homemade ketchup. The ‘Smiths’ of Smithfield’s bun was lovely and light, and had a unique flavour similar to dhokla which I loved. (Dhokla originates from Gujarat and is made of fermented batter from rice and split chickpeas. It is one of our favourite Indian snacks.)

We learnt more about Celia. It has been brewed in a small brewery in Zatec, Czech Republic, since 1801. They use spring water, silicone filtration, and small batches of Saaz hops which are fermented for 2.5 months. This results in the clean, spicy aroma.

At the end of the evening, Natalie encouraged us to head upstairs, and C particularly enjoyed taking in the sights when we wondered up to the terrace.

I was not a fan of lager before, but this lager I have been converted to. Go check out these amazing lagers for yourselves! Enjoy sipping on your Celia gluten free Czech lager, whilst enjoying the beautiful London skyline views from ‘Smiths’ of Smithfield’s terrace restaurant.

(Image courtesy of Celia Lager)

Twitter: @CCDPR @ #glutenfree # #lager @ # #launch #event #ThirstyThursday

@KitchMedia @thatslifeuk # #foodies # # # #



Thank you to Ally, Alice, and Chloe from CCD PR [responsible for PR and Marketing for Celia Lager and ‘Smiths’ of Smithfield] for inviting us to the launch event, and it was also great meeting like-minded foodies and travel addicts in Natalie from Kitch Media [responsible for Social Media for ‘Smiths’ of Smithfield] and Laura from That’s Life magazine and her boyfriend Alex. Hope to see you all again soon.

Posted in 'Smiths' fo Smithfield, CCD PR, Celia Lager, Czech, England, FODMAP, FODMAP diet, Gluten-Free, IBS friendly diet, Kitch Media, London, menus and prices, Modern British, Smithfield market | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

A relaxing beach holiday in Calabria, Italy!

We needed a relaxing beach holiday away from the regular tourist spots, and so decided on a lesser known location of Zambrone in Calabria – a beach vacation hotspot for the Italians!

After a lot of research and discussions, we decided on the all-inclusive 4* BV Borgo del Principe. It is a beautifully landscaped, and tranquil hotel with a superb location looking out over Zambrone marina and bay. It is not far from Tropea (just a short journey by train), and Santa Maria dell’Isola (11km). And for those looking for funparks, you have Aquapark di Zambrone only 1.3km away. When we arrived, they had kept a bottle of local rose wine in each of our rooms. What a lovely welcome!

A beautiful #beach #holiday and location @BvBorgoPrincipe ! #traveltuesday #travel #recommendations

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During our stay we enjoyed delightful local Borgo di Valdo – Terre di Cosenza (De Caro) red, white and rose wines; as well as local culinary delights, like Nduja, and local liqueurs, such as limoncello and amaro, to enjoy watching the beautiful sunsets.

Amaro is locally produced from a blend of Calabrian herbs, flowers, fruits and roots. It is an acquired taste; though sadly not one of ours!

Nduja is a locally produce spicy pork sausage (pork, roasted peppers and a mixture of spices). It is perfect spread on bread and eaten with olives; or as we have found since returning home, great on roasts!

These went perfectly with the gorgeous array of foods, cold and hot daily changing dishes, fantastic fresh seafood, such as swordfish, themed nights, and fabulous Italian coffees (available anytime of day), whilst dining on the restaurant terrace looking out across the crystal clear sea (amazing to swim in also).


We played table tennis and football (they have a friendly activities team), plus went for lovely beach walks early morning and in the evenings.

Tropea is just a short train ride from Zambrone railway station. Just hop on the train (€1.30 each way per person), and you can take in the breathtaking coastal scenery before exploring the UNESCO heritage site that is Tropea.

Plus do not forget to pick up your supplies of Nduja before you leave – otherwise your stomach will not forgive you when you return home and it is craving this wonderful, spicy treat. 🙂

What a find of a hotel, with fantastic service, food and location, and highly recommended for an escape from busy city life!


Hotel contact details:

BV Borgo del Principe

Address: Via del Mare, 40, 89868 Marina di Zambrone VV, Italy
Phone:+39 0963 392196



#beach #holiday #location @BvBorgoPrincipe #traveltuesday #recommendations @ItalianTouristB

@saucetravel @SauceComms @TravelLeisure @CNTraveler #travel #Zambrone #Calabria #Italy

@riseboarders @detailsmag @DETAILS #myDETAILS @travelchannel @calabriaonline #traveltips

#seafood #pool #beach #cocktails #local #wines #sunsets #views #MountEtna #internationaltravel #food #foodies #foodbloggers

@travel #travelbloggers @TravelIndustry #TravelTheWorld #worldwide @trip_republic  #Travellers #TravelPros @bestfood.london @themayfairy #myfab5 #Italy #travel #recommendations @ediblelondon


Check out:





Posted in Bars, BBQ, Calabria, cocktails, Coffee, Gift ideas, Holiday Ideas, Italian, Italy, italy, Meat, menus and prices, seafood, wineries | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Wringer and Mangle supperclubs

Wringer and Mangle is a beautiful new space tucked around the corner from London Fields. They’re currently hosting a series of supper clubs curated by food journalist Victoria Stewart, showcasing the best of East London produce. On the night we were there it was being run by Rosie Birkett whose debut cookbook A Lot on her Plate is out now.

#flavoursofeastlondon #supperclub menu for this evening @wringerandmangle @Wringer_Mangle !

A post shared by Jason & Chiara Pinto (@goantolondon) on

We kicked things off with a Square Root rhubarb soda and Our London vodka cocktail, both of which are made in Hackney. I adore rhubarb and would have liked the flavour from the soda to be even stronger, it was quite delicate.

Smoked eel start with sourdough bread ! @wringerandmangle @Wringer_Mangle #supperclub #flavoursofeastlondon

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Whilst we waited for our starters we nibbled on the E5 Bakehouse sourdough bread. Just eating good bread makes you realise what a debased product so much of the so called “sourdough” sold in supermarkets really is. This was full of delicious fermented flavour and wonderfully chewy and crusty.

Starters were Fin and Flounder’s smoked eel, beetroot jelly and pea shoot salad. Normally I’m not a huge fan of eel but look at this, pretty as a picture! And I have to say this dish really converted me to eel and all flavours and textures worked so well together.

Then the main course and what a main course! Hills and Srok beef shin pie, olive oil mash and wild garlic “liquor”. Looking like something Desperate Dan would eat, a huge pie with a giant marrowbone sticking out of the centre like the worlds’ best chimney. And I can vouch that this was a PROPER pie with pasty above and below, not those lid only imposters! Full of the deep aged flavour that you get from slow cooking good meat this was a stunner. I will definitely be making a trip to Hills and Srok butchers to try and recreate this for myself.

We finished off with a salted butterscotch popcorn cheesecake, we were quite full at this point so couldn’t really do it justice, but I liked the way the salty crunch of the popcorn contrasted with the silky smoothness of the cheese.


The supperclub is running every Tuesday night for the next 6 weeks featuring a variety of different cuisines including Persian, check out the upcoming dates here:


I did also notice that Wringer and Mangle had a really nice outside terrace so if summer ever decides to make a reappearance it would be a lovely spot to while away a evening!


#supperclub #flavoursofeastlondon  @wringerandmangle @Wringer_Mangle @rosiefoodie @DominoUK @hotbarchick @vicstewart @ourlondon @ourlondonvodka @TimeOutEatDrink

Posted in cocktails, Domino Communications UK, England, Flavours of East London, Hoxton, London, Modern British, supperclub, Wringer and Mangle | Tagged , , , , , , , , , , , , , , , , , , , | Leave a comment

Smokey BBQ meats and Cocktails at Low, Slow and Juke!

Looking forward to trying #new #revamped #menu and #cocktails at @lowslowandjuke this evening ! #foodbloggers

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The lovely Su-Lin greeted us and took us on a guided tour of Low, Slow and Juke with its little nooks and crannies  – and we were amused by the aptly named ‘Meating Rooms’!

This was followed by a selection of cocktails created by our skilled bartender, with their signature cocktails being smoked cocktails, using Apple and Jack Daniels Wood Chips; including David’s Smoked Cinnamon Old Fashioned made with a Jack Daniels wood chips smoked bourbon, C’s Vanilla & Fig Sour, and my Smoked Cherry Manhattan with oak smoked Bulleit bourbon. Loved the theatre of the smoke billowing out as the cocktails were smoked!

We got a tour of the smoking room from Chef Jonathan :

Thanks for the smoke room tour Chef Jonathan @lowslowandjuke !

A post shared by Jason & Chiara Pinto (@goantolondon) on

Getting to see where the magic happens at Low, Slow and Juke – meet the meat in the smoker!

Su-Lin and Dave explained that the house homemade sauces (House BBQ, South Carolina BBQ, Smoky Ketchup, Chilli Vinegar, Chipotle Mayo, and Bastardo Sauce) you can either try individually with the dishes (they will recommend sauces for individual dishes); or you can go off-piste and make your own saucy combo creations!

Sticky chicken wings, deep fried mac and cheese, and smoked baconfat popcorn :

Loved the molasses sweetness on the sticky chicken wings, and it went well with the chipotle mayo. The popcorn went well with our smoked welcome drinks too.

Pork and Jacob’s Ladder beef short-ribs, plus french fries and red cabbage / green slaw :

The meat is marinated for 24 hours before being slow and steadily smoked for 16 hours, flavours transporting you to the US Southern States.

Sticky glazed chicken :

We rounded off proceedings with smokey bacon brownies! Of course accompanied by the obligitory dessert cocktails of Gentleman’s Tipple (made with Bourbon smoked Gentleman Jack’s Whiskey) , Honey and Basil Smoked Daiquiri (made with Apple wood chips smoked Havana 3 Year Old Rum), and Disarrono Amaretto Sour.

Great meeting and catching up with other foodies including David , Ade and Saff , Fiona , Anna , and the What2London girls .

A fun night had by all with an array of finger licking snacks, smoked bbq meats, cocktails with smoked spirits, and even a smokey influenced dessert – go check them out!


Twitter: @sloLondon @lowslowandjuke @reverepubco #new #revamped #menu #cocktails #foodbloggers #smokeroom

@WeLoveFoodTweet @hero_leander @fionamaclean @MWiPBlog @RocheCom @what2london #smokingcocktails #smokedcocktails #londoneats #londonfood #londonfoodie #lowslowandjuke #afterwork #friendstime #house #homemade #sauces #British #meats #smokehouse #bar #restaurant #housebbq #southcarolinabbq #smokyketchup #chillivinegar #chipotlemayo #bastardosauce #smokedbaconfatpopcorn #foodblog #foodiebloggers #londonbloggers #londonfoodies #eatinguplondon @Disaronno_USA  @Disaronno_UK  @HavanaClub_UK

We were invited by Su-Lin, PR for Low, Slow and Juke, and it was also great meeting and chatting to, and dining with, Chef Jonathan, Andrea (Brand Manager) and Dave (Operations Manager) of Revere Pub Co.



Low, Slow + Juke
1 Abbey Orchard Street
London – SW1P 2LU

020 7222 5084



Mon – Fri: 11am – 11pm

Sat: Closed

Sun: Closed

Posted in BBQ, cocktails, low, PR at Low, Slow & Juke, Slow & Juke, smoked cocktails, St James' Park, Victoria, Westminster | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Greek New Wines and Vintages Tasting at The Vintner’s Hall

We arrived for the Greek New Wines and Vintages Tasting at The Vintner’s Hall, organised by the Embassy of Greece, and walked into the beautiful Livery Hall with its wonderful ceiling:

(Photo courtesy of English Wine News)

First we sampled wines and Muscat from Sally at Eclectic Wines, and especially enjoyed the Nectar 2009 PDO – Muscat Petit Grain – Sun-dried grapes oak aged for 6 years, not fortified – made at the UWC Samos Winery on Island of Samos, with its beautiful floral honey notes which reminded me of Regent’s Park floral honey.

Next we encountered the light, refreshing strawberry notes of the Bianconero Pink, PGI Meteora, 2014 – Hamburg Muscat , made at the Tsililis Winery, Meteora, Thessaly, from Ormos Trades. It would be great with a strawberry sorbet or a cherry clafoutis, especially as we are now heading into latter Spring/ Summer. Also, their Dark Cave Aged Tsipouro, PGI Meteora – Tsipouro, aged for 5 years in oak barrels, had a beautiful depth of flavour and would be super in a Negroni.

Clark Foyster Wines had a Vinsanto, 20 years barrel aged from 1992, with its vanilla and honey notes from the Estate Argyros, Santorini, Cyclades.

The last two companies provided us with our highlights. My father thought that the Epitome, PDO Samos, Aegean – 100% Muscat (Tiniakoi Ambelones, Tinos, Cyclades) from Maltby & Greek was the best Greek dessert wine he has tasted with it complexity of flavour notes that would also go perfectly with some of our traditional Goan desserts.

My favourite was the wonderful honey and apricot notes of the Gaia Wines, Peloponnese, Vin Santo PDO, Aegean Islands, 2005 (70% Assyrtiko, 15% Aidani, 15% Athiri) from Hallgartendruitt & Novum Wines. Thank you to the friendly Evangelia for ending our Greek wines and vintages tasting experience on such a memorable note!

Go check out these suppliers and wineries for yourselves.

Twitter: @GreeceinUK @assyrtiko @hdnwines @MaltbyGreek #OrmosTrades

Posted in Embankment, Greece, Mansion House, wineries | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment