The Day Out

The Tree Hotel in the tranquil village of Iffley (only a couple of miles from the center of Oxford) is an imposing redbrick and gabled building that is enjoying a new lease of life and a growing reputation for its exciting food.   The animated, atmospheric Annora Restaurant takes its name from the area's most famous local resident - a twelfth-century nobleman's daughter. It offers a wide-ranging menu that spans everything from well-tried English and European dishes to exotic specialties from India. On the home front, you might find classic prawn cocktail, braised lamb shank with basil mash and salmon Caesar salad; alternatively, spice things up with chicken satay, Goan prawn curry or ped phad prik (stir-fried duck with chilli and celery). There are also salads, Indian breads and rice dishes, although desserts move back into the comforting realms of apple crumble and crème brûlée. Sunday lunch is a popular family carvery with – of course – some oriental additions....

Chicken Curry is the blast, we’ve all been waiting for. It took some time, but this awesomeness is totally happening in our curry house right now! INGREDIENTS 1 kg chicken (Skinless , cleaned and cut into medium sized pieces) for the marinade: 2 tablespoons ginger garlic (Paste) 1 lemon (Juice of) 1 tablespoon salt for the curry: 4 Onions (medium sized , chopped) 10 cloves garlic 1½ inchs ginger (piece of) 3 – 4 Chilies (Green (Adjust the spice as required)) 1 tablespoon Cumin Seeds 2 bay leaves ½ cinnamon (Stick) 4 – 5 Cardamoms 8 – 10 Peppercorns 4 – 5 Cloves 4 Tomatoes (medium sized , chopped) ½ teaspoon turmeric (Powder) 1 teaspoon chili powder (Red (optional; adjust the spice as required)) 2 tablespoons coriander (Powder) 1 teaspoon garam masala (Powder) to taste salt for tempering: 1 tablespoon ghee (heaping or clarified butter) 2 Chilies (Green , slit lengthwise) ½ inch ginger (piece , julienned) coriander (for garnishing) ...