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The Guardian
25-06-2025
- General
- The Guardian
Mango chicken schnitzel and Balinese pork rolls: Gurdeep Loyal's recipes for mango chutney
A cleverly curated pantry is a home cook's best friend, and holds within it the power to take your daily meals in countless different directions at the mere twist of a lid. The simple truth is that all you really need to create flavourful food at home is a capsule of flavourful pantry ingredients. This, for me, includes everyday staples such as toasted sesame oil, dark maple syrup and peanut butter, and bold taste-boosters such as tamarind, pecorino romano and gochujang. Another ingredient I turn to repeatedly is mango chutney, a beloved staple at the Punjabi table of my childhood upbringing in Leicester. Today, I use it in infinite different ways to enliven whatever I happen to be cooking, leaning into its characteristics as a sticky and vinegary, bustlingly tropical, flamboyantly spiced, sweet and mellow flavour hero. These recipes show you just a few ways that mango chutney, or indeed any ingredient in a thoughtfully stocked pantry, can be used when you liberate yourself to play with ingredients with creative joy. Schnitzel and mushy peas both have a nostalgic 1970s Fanny Cradock-meets-Wimpy-diner charm that I'm always drawn to – they're also crying out for the addition of pineapple rings, piped green mashed potato and silver jugs of parsley sauce on the side. My flavour-elevated take on these culinary relics uses mango chutney to add tropical pizzaz to the chicken, and lime leaves to bring south-east Asian fragrance to the peas. Prep 10 min Marinate 30 min+ Cook 20 min Serves 2 For the schnitzels 5 tbsp mango chutney, plus extra to serve 3 fat garlic cloves, peeled 1 tbsp Worcestershire sauce 2 tbsp apple cider vinegar Fine sea salt and black pepper 2 large boneless and skinless chicken breasts (2 x 250g) Cornflour, for dredging 1 large egg, beaten 60g panko breadcrumbs 1 tbsp nigella seeds 2 tbsp sesame seeds Sunflower or vegetable oil, for frying Lemon wedges, to serve For the peas 400g frozen peas 12–14 fresh makrut lime leaves About 30 fresh mint leaves Juice and finely grated zest of 1 small lemon 20g butter A splash of olive oil, for frying 2 spring onions, trimmed and finely chopped Put the chutney, garlic, Worcestershire sauce, vinegar, and a teaspoon each of salt and ground black pepper in a small blender and whizz to a fine paste. Put one chicken breast between two sheets of baking paper, then gently flatten it with a rolling pin into a 3-4mm-thin steak – don't bash hard, though, or the meat will tear. Repeat with the other breast. Put the flattened breasts in a large bowl, smother in the mango chutney paste, and leave to marinate for at least 30 minutes. Meanwhile, cook the peas in a pan of boiling salted water for three minutes, then drain and set aside. In a small blender, whizz the lime leaves, mint, lemon juice and a teaspoon of zest to a very fine paste. Melt the butter and a splash of oil in a pan over a medium heat, then add the green paste and fry, stirring, for two minutes. Add the spring onions, cook for a minute, then add the peas and a teaspoon of salt, and cook for a minute more. Mash the pea mix with a potato masher until rough and chunky (or blend to a puree), and keep warm while you cook the chicken. Put the cornflour in one large bowl, the egg in another and the breadcrumbs, nigella seeds and sesame seeds in a third bowl. Dredge one schnitzel in the cornflour, flipping it to coat all over, leave for 30 seconds, then dredge again so it's completely covered. Shake off any excess cornflour, dip into the egg, and then into the breadcrumb mix so it's coated liberally. Repeat with the second schnitzel. Put 2cm oil in a deep-sided frying pan on a medium heat (if you have a probe, you want it to reach 165C). Fry the schnitzels one at a time for six or seven minutes, turning occasionally, until crunchy and golden brown on the outside and cooked through. Serve with the smashed peas, lemon wedges and extra mango chutney on the side. After a week of yoga, juicing and chanting at a Balinese jungle retreat in Ubud a few years back, I made the executive decision to undo all of that 'wellness' by booking into the Slow in Canggu. It is without doubt one of the most chic, stylish and cosmopolitan places I've ever stayed, with beautiful boho interiors, a tropical cocktail list of dreams and a Balinese-leaning, culture-crossing menu that read like poetry. These spiced pork crispy rolls are inspired by my stay there, with the mango chutney, lemongrass, fish sauce, peanuts and lime creating flavour acrobatics on the palate. Forget the yoga: cooking these is my kind of meditation. Prep 15 min Cook 45 min Makes 10 large or 20 mini rolls 8 makrut lime leaves, stalks removed 20g lemongrass, roughly chopped 10g knob of fresh ginger, roughly chopped 6 garlic cloves, peeled 1 tbsp fish sauce 20g roasted peanuts 1 tsp ground cinnamon ½ tsp freshly grated nutmeg 1 tsp chilli flakes 3 tbsp vegetable oil , plus extra for brushing 1 large red onion, peeled and finely diced 500g pork mince (at least 5% fat) 100g mango chutney Juice and finely grated zest of 2 limes Fine sea salt 10 sheets filo pastry Nigella seeds, to finish In a blender, whizz the lime leaves, lemongrass, ginger, garlic, fish sauce, peanuts, cinnamon, nutmeg, chilli flakes and a splash of water to a very fine paste. Put the oil in a large pan on a medium heat, then fry the onion for five to six minutes, until softened. Add the pork and fry, stirring, for 10–12 minutes, until most of the moisture has evaporated and the meat is starting to brown. Add the lime leaf paste, cook for three minutes, then add the chutney and cook for another three minutes. Stir through the lime juice, a teaspoon of lime zest and a teaspoon and a half of salt, then take off the heat and leave to cool to room temperature. Heat the oven to 220C (200C fan)/425F/gas 7. Lay a sheet of filo on a board, then cut it in half. Spread two heaped tablespoons of the cooled mince mix in a thick line down one side of one half sheet, then fold over the sides and roll up into a cigar. Brush the join with oil to seal, then place seam side down on a baking sheet. Repeat with the remaining pastry and filling. Brush the tops liberally with oil, then sprinkle over the nigella seeds. Bake for 14–16 minutes, until crisp on the outside and piping hot in the middle, then serve with drinks or as a starter, perhaps with dips or chilli sauce. These recipes are edited extracts from Flavour Heroes: 15 Modern Pantry Ingredients to Amplify Your Cooking, by Gurdeep Loyal, published last week by Quadrille at £27. To order a copy for £24.30, go to
News18
20-05-2025
- Health
- News18
India Logs 164 New Covid-19 Cases In A Week; Govt Reviews Situation As New Wave Hits Asia
Written By : Last Updated: May 20, 2025, 07:56 IST The expert meeting concluded that the current COVID-19 situation in India remains under control. (Photo: PTI file) India's health ministry reviewed the situation of Covid-19 in the country after a new wave of coronavirus in Singapore and Hong Kong sparked a global alarm. The fresh wave in south-east Asian countries is largely driven by JN.1, a new Omicron subvariant of Covid-19. The chairpersonship of the Director General of Health Services (DGHS) has held a meeting with experts from the National Centre for Disease Control (NCDC), Emergency Medical Relief (EMR) division, Disaster Management Cell, Indian Council of Medical Research (ICMR) and Central government hospitals. As per the preliminary information available, the cases are mostly mild, and not associated with unusual severity or mortality, they added. The expert meeting concluded that the current COVID-19 situation in India remains under control, news agency PTI reported. 164 New Covid-19 Cases In India Since May 12 India witnessed a rise in Covid-19 infections, with Kerala reporting 69 fresh cases since May 12. Maharashtra and Tamil Nadu led the tally with 44 and 34 cases respectively. Over the past week, Karnataka has recorded eight cases, Gujarat six, Delhi three, and Haryana, Rajasthan, and Sikkim each reported one case. The number of active COVID-19 cases in India stands at 257. However, almost all of these cases are mild, with no hospitalisation required, PTI reported citing official sources. Swipe Left For Next Video View all Hospitals have been asked to monitor influenza-like illnesses and severe acute respiratory infection cases. The Union Health Ministry remains vigilant and proactive in monitoring the situation closely, ensuring that appropriate measures are in place to safeguard public health, the sources added. News india India Logs 164 New Covid-19 Cases In A Week; Govt Reviews Situation As New Wave Hits Asia
The Guardian
05-04-2025
- General
- The Guardian
Meera Sodha's vegan recipe for butternut squash with noodles
This is probably a middle-aged thing, but it only takes something small to make my day. Usually, that's bumping into a friend on the school run, spotting a cheeky green parakeet in the tree-tops or lighting a few candles at dinner in the evening. When it comes to food and today's recipe, however, I rather childishly like to say the words 'noodle soup' out loud, as if my mouth is pursing in anticipation of the noodles. I love using a whole butternut squash in a dish – that is where a cook's satisfaction lies. And, for my sins, I adore slurping the noodles out of the bowl. Feel free to tone down the chillies, if you prefer. You can buy fresh makrut lime leaves from most big UK supermarkets or cheaper, frozen ones from Chinese and south-east Asian specialists. Thai Taste makes the best vegan fish sauce. You'll need a blender for this dish. Prep 15 min Cook 1 hr Serves 4 1 medium butternut squash (1kg), halved, deseeded, peeled and cut into 2cm pieces2 tbsp rapeseed oil 6 garlic cloves, peeled and chopped6 fresh makrut lime leaves (or frozen and defrosted), deveined and chopped2 lemongrass stalks, bottoms only, chopped1 small onion, peeled and chopped3 green finger chillies, chopped3 tbsp sun-dried tomato paste1¾ tsp fine sea salt, or to taste400ml tin coconut milk 2 tbsp agave syrup 2½ tbsp vegan fish sauce, or to taste To finish250g ramen noodles 25g Thai basil, leaves picked1 lime, quartered Heat the oven to 240C (220C fan)/475F/gas 9. Put the squash chunks on a large oven tray lined with reusable baking paper, drizzle over the oil and toss to coat. Spread out into a single layer, then roast for 25 minutes. Set aside about 20 pieces of the roast squash, and tip the rest into a blender with 800ml water. Blitz smooth, then pour into a jug. Without rinsing the blender, drop in the garlic, lime leaves, lemongrass, onion, chillies, sun-dried tomato paste and salt with about 150ml of the coconut milk and blitz to a smooth paste. Put a large saucepan on a medium heat and, once it's hot, add the paste and cook, stirring regularly, for 10 minutes. Add the liquidised squash, the remaining 250ml coconut milk and the agave syrup, then bring to a brief boil. Add the fish sauce to taste – I used two and a half tablespoons – then take off the heat. Cook the noodles according to the packet instructions, then drain and rinse. Reheat the coconut soup, if need be, then distribute between four bowls. Divide the noodles between the bowls, top with the reserved chunks of squash and a small handful each of picked Thai basil, spritz the lime over the top and serve.
The Guardian
28-03-2025
- The Guardian
Fears for fate of Bagan's towering Buddhist temples after Myanmar earthquake
Rising through the mist of the forest at dawn, with spires reaching more than 200ft, few sights on earth have impressed travellers like the temples and pagodas of Bagan. 'Jerusalem, Rome, Kiev, Benares,' wrote the Scottish journalist and colonial administrator James George Scott in 1910, 'none of them can boast the multitude of temples, and the lavishness of design and ornament'. Lying close to the major Sagaing fault line in the centre of Myanmar, the 2,200 11th-century Buddhist monuments have long been susceptible to seismic events. 'The last earthquake in 2016 caused considerable damage to key monuments,' said Dr Stephen Murphy, a senior lecturer in Asian art at Soas University of London. He added that it was unclear whether Friday's earthquake had caused a similar scale of damage. The stupas and temples were constructed on the banks of the Irrawaddy River by the first unified Burmese kingdom and one of the world's greatest Buddhist civilisations. Bagan's founder, Anawrahta Minsaw, started out with a heroic single combat against his step-brother in about 1044, going on to conquer surrounding nations. One legend, recorded on inscriptions at Bagan, is that he brought back 30,000 prisoners skilled in carving, painting, masonry and many other useful skills, including 'men cunning in perfumes, odours, flowers and the juices of flowers'. The cultural effect was profound: more than 10,000 religious shrines were said to have been built, many decorated with intricate detail that has survived earthquakes and ill-judged restorations by the military junta in the 1990s. Declared a Unesco world heritage site in 2019, the city has suffered under political turmoil and violence. Foreign tourism has plummeted in the last 20 years from about 200,000 to a few thousand visitors. 'We took many visitors until 2017,' says Marc Leaderman at the travel company Wild Frontiers. 'It's a site comparable to Angkor Wat and we're obviously deeply saddened for the people of Myanmar and Thailand.' The site has remained hugely important to local people with more than 400,000 visiting in 2023. Ashley Thompson, a professor of south-east Asian art at Soas, said: 'For populations subjected to sustained political violence over past decades, the glimmers Bagan provides of past prosperity can also sustain hope, even as its Buddhist imperial symbolism can be instrumentalised by those in the highest echelons of power.' The site is also home to a museum housing the Myazedi inscription, a pillar dated to 1113 sometimes called the Burmese Rosetta Stone. It carries four ancient languages, including the earliest known example of Burmese. 'The potential cultural loss Bagan is again facing may pale with respect to the loss of life, but will have an enduring impact on a country where today so many people struggle to simply survive.,' said Thompson.
The Guardian
01-03-2025
- Entertainment
- The Guardian
Jeff Bezos takes one small step for feminism and social progress, and one giant leap for self-publicity
A pop star, a TV host and a billionaire's fiancée walk into a private rocket ship. The pop star turns to the others and asks: 'Is this what feminism looks like?' According to the space technology company Blue Origin, owned and founded by the Amazon tycoon Jeff Bezos, the answer seems to be a resounding yes. On Thursday Blue Origin announced it would be launching the first-ever all-female commercial flight to space with a crew of astronauts including US singer Katy Perry, the morning news host (– and close friend of Oprah Winfrey – Gayle King and Bezos's own partner, the journalist Lauren Sánchez, who reportedly organised the mission, which will happen sometime this spring. Also on the all-female mission will be the film producer Kerianne Flynn and the former Nasa scientist Aisha Bowe, as well as Amanda Nguyen, an entrepreneur and sexual-assault activist, who the company suggests will boost the flight's social progress plaudits. 'As the first Vietnamese and south-east Asian female astronaut, Amanda's flight is a symbol of reconciliation between the US and Vietnam, and will highlight science as a tool for peace,' the company said in its announcement. As well as it being the first all-female commercial space flight, Blue Origin emphasised that this will be the first all-female mission into space – full stop – in more than 60 years. In the midst of a global backlash against feminism, and alongside growing wealth inequality, the absurdity of a tech billionaire flinging a handful of female millionaires a few feet into outer space and spinning it as a historic '#girlbosswin' feels fittingly dystopian. The social justice milestones for race, female empowerment and even geopolitical relations are laughably thin and are little more than a PR stunt for Bezos's pet project. But despite the flimsiness of the concept, the celebrities have suggested their flight will have groundbreaking effects on our world and future generations. In the press release, repetitive cliches abound: Bowe hopes her story 'from community college to space' will inspire young people to 'pursue their dreams', while Sánchez wants to 'inspire the next generation of explorers'. Both Perry and Flynn said they hoped it would inspire their children to 'reach for the stars'. It is obvious the arguments for this flight's significance are simultaneously unserious and impressively lazy. But that farce only becomes starker when we look at what Bezos has been doing in his other business ventures since the start of the year. Amazon was a key part of the cohort kissing Donald Trump's ring after he won re-election in November, donating $1m to his inaugural fund, and is in the middle of making the diversity, equity and inclusion (DEI) rollbacks that have been spearheaded by Trump – similar to ones we have seen from almost every big tech company since he took office. It is worth noting that showy feminist gestures and shallow diversity initiatives were a fundamental part of DEI corporate culture. Just last week Bezos experienced a huge backlash after announcing changes to the opinion section of the Washington Post, which he has owned since 2013, saying that from now on the paper would only publish opinions that defended 'personal liberties and free markets'. He also announced that the former opinion editor had been removed from his role after disagreeing with these new policies. Marty Baron, a highly respected former editor of the Washington Post, described the move as a 'betrayal of the very idea of free expression'. Sign up to Observed Analysis and opinion on the week's news and culture brought to you by the best Observer writers after newsletter promotion The pseudo-progressiveness of this celebrity space mission, coupled with Bezos's conduct in his other businesses, should mean we are under no illusion what purpose these flights serve. Bezos is not the only tech billionaire in the space game: he is in direct competition with Elon Musk's SpaceX and Richard Branson's Virgin Galactic. There are clear incentives to be hitting supposed milestones, no matter how flimsy. They are far from an act of benevolence. And while the celebrities onboard may get something out of the flight, personally and professionally, it may not all be positive. When the Star Trek actor William Shatner went on a Blue Origin mission in 2021, he was visibly shaken after disembarking and later said: 'My trip to space was supposed to be a celebration; instead, it felt like a funeral … It was among the strongest feelings of grief I have ever encountered.' We will undoubtedly see more flights such as this one in the coming months and years, where increasingly higher-profile stars and hammier gimmicks are used to promote Blue Origin's image as the leader of private space travel. But no amount of supposedly landmark achievements will make these missions anything more than wish fulfilment for a billionaire's boyish personal hobby. We are witnessing the start of a new, much lamer space race that translates into nothing meaningful for our world, social progress or even the celebrities on board – but a whole lot for the man who gets to use them to pad his reputation and his pockets.
