C U LT U R E
FOOD
In France, the three-course meal is actually the rule for every meal… Including lunch – every day. For special occasions, the French do add more courses. The culture attaches a big importance to food; we spend much longer per day sitting at the dinner table than we do here in England. www.macuisine.co.uk
THE INDIAN FINE DINER
Moe Rahman is the co-owner of The Mint Room on Lower Bristol Road, Bath, which he says aims to redefine Indian cuisine There are different cultures within India, so eating habits are varied throughout… They range from hand-eaten street-food to the finest of dining. We specialise in fine dining with a contemporary touch. Street-food is part of the DNA of India... We cover dishes from all corners of the continent, but many of our signature dishes have a focus on the exotic flavourings of Southern India. We base our cuisine around this culture as this is our family heritage. Chicken Lababdar and Seabass Moilee are two of our signatures dishes, using classic spicing. We will open a roof terrace this summer… Perfect for sunny days, it’ll have a cocktail bar and we’ll serve small dishes. www.themintroom.co.uk
PHOTO BY PAOLO FERLA
We aren’t a restaurant or a café, we’re rather different… From our kitchen, we create authentic, gourmet French meals – from beef bourguignon to crab risotto – and then fast-freeze them. We supply them frozen and ready to pop in the oven or microwave so you can enjoy all the classic flavours of the French kitchen without the effort.
Above: Experience Indian fine dining at The Mint Room; below: the husband and wife owners of Ma Cuisine whip up gourmet French ready meals to take away
HE WAS A
PRIVATE CHEF FOR NICOLAS CAGE, AND HE COOKED
DEMI MOORE
FOR
ON A BOAT DURING HER CARIBBEAN
HOLIDAY
THE ECLECTIC
With exotic pizza toppings such as crocodile and llama, and craft beers from around the world, the aim at Juno, an independent bar and kitchen in SouthGate, Bath, is to seek diversity from the norm. Owner Andy Mills tells us more Our pizzas embrace the flavours of different cultures, including such ingredients as ostrich, buffalo and crocodile… The idea behind our food is to keep it interesting and different. For a small city we are very lucky to have some very good pizzerias, so at Juno we have tried to create a menu that is slightly different to other pizzerias. At our monthly speciality pizza parties we offer exotic meat toppings; at the next one on 6 May expect to taste zebra, llama and kangaroo. Our influences come from everywhere, but essentially from our love of world cuisine and from trips we’ve taken… From the French Alps and the beaches of Indonesia to the BBQ joints of America, we cook what we love and we love what we cook. The craft beers we serve are from places as diverse as Japan and Sweden… Our bottle range is one of the most extensive in the city, ranging from gluten-free beer from the Czech Republic to Bath-brewed Edison from Electric Bear Brewing Co. We seek diversity from the norm and champion the alternative… This is perhaps demonstrated in our kitchen which pays homage to the original pizza vendors of Napoli. With a modern twist we work with an 18-year-old San Franciscan mother dough, and to that we add only the best imported Italian flour, and then finally we add our toppings in the original New York style – sauce on last. www.junobath.co.uk
34 I BATH LIFE I www.mediaclash.co.uk