Eastern Eye (UK)
Chef and food writer add flavour to Ramadan event
TILDA hosted an event in partnership with TV chef Parveen Ashraf and food writer Zaleha Olpin to mark the start of the holy month of Ramadan in London on March 14.
Guests at the gathering in Hackney enjoyed an evening of family stories, Ramadan rituals and memories of cooking rice.
Ashraf paid tribute to her Pakistani heritage on a platter with chicken biryani using Tilda Grand Extra Long Basmati, while Zaleha’s ‘Nasi Goreng’ made with Tilda Pure Original Basmati proved to be a hit.
Tilda managing director, JeanPhilippe Laborde, said, “Ramadan is a special time for the communities and as a brand it is an equally important time for us as we want to make sure our range of products enable home cooks to observe and enjoy their culinary cultures.
“Be it expert traditional cooks or explorers of world cuisine, Tilda is at the heart of Ramadan celebrations”.
Ashraf said, “I have been a fan of Tilda since I was a child as my mother always cooked with Tilda Basmati, and today it gives me immense pride to serve my Pakistani heritage to everyone through this collaboration”.
Zaleha described how special ingredients, like turmeric leaves, torch ginger flower and lemongrass enhanced the flavour of Ramadan dishes. She said, “A big part of Ramadan is all about sharing and I was so proud to have been able to share a bit of my Malaysian culture at the Tilda Flavours
of Ramadan event. The vibrant venue set the mood for guests as they enjoyed an array of Malaysian Ramadan favourites such as Pai Tee, Kerabu Ikan, Kuih Lopes and my showstopper dish, Nasi Goreng Kerabu, all using a brand that my household loves, Tilda.’’
Ashraf’s iftar spread included chana chaat cups and cucumber raita. Zaleha’s spread included Pai Tees (crispy top hats with vegetable filling) and Kerabu Ikan (watercress and fish salad). Both chefs also ensured there were vegetarian and vegan options, too.
Zaleha’s Nasi Goreng Kerabu was a vegetable fried rice dish served with tofu. And Ashraf brought to the table a vegetarian version of her biryani, made with jackfruit and sweet potato.
Guests also enjoyed desserts, including coconut creamed kheer made with Tilda Fragrant Jasmine rice, topped with pistachios and rose petals and Kuih Lopes (sticky rice dessert with sugar syrup), made with the newest member of Tilda ready to heat microwaveable rice family, Tilda Sticky Rice.