My Shayona

It wasn’t until recently that I started to feel the desire to travel to India.

I blame Rick Stein for this. Now, all I want to do is explore the backwaters of Kerala aboard a locally-owned houseboat.

Indian food is a totally different story – my interest in Indian food is not new. I could eat Indian food every single day; luckily, you can’t walk more than 100 meters in this city without stumbling across a half decent curry house. You don’t need to go anywhere near Brick Lane – some of my local favourites include Elephant in Brixton Village and Maharani on Clapham High Street – Tooting is also awash with choices for Indian, Bangladeshi and Pakistani food, such as Lahore Karahi and Mirch Masala. I swear, it’s a wonder that I haven’t morphed into a giant piece of naan bread by this point.

Like this one:


So clearly, grabbing a bhuna on my way home from work wouldn’t make for a very interesting story, would it?

BAPS Shri Swamimarayan Hindu Mandir, or Neasden Temple, is one of the largest Hindu temples outside India, and has also being credited as being the largest ever concrete pour in the UK, at 4500 tonnes.

The first BAPS mandir opened in the early 1970s, in a converted  church in North London. As its congregation grew, the temple moved to a disused warehouse in Brent in 1982 and in 1995 opened its doors in its current incarnation – an amazing piece of architecture designed and constructed entirely according to ancient Vedic texts. Using no steel whatsoever, the temple is made from 2828 tonnes of Bulgarian limestone and 2000 tonnes of Italian marble, originally shipped to India to be carved by a team of 1526 scultors. I read this on Wikipedia – it’s true.

And, the temple has a restaurant.

So one chilly Saturday afternoon, Duncan and I hopped on the train towards Stonebridge to check it out.

“Wow, it’s far!” Duncan exclaimed, upon boarding the Northern line and examining the map.

“Oh, yes, it is,” I confirmed. “And, it’s vegetarian.” And he thought I was being mysterious that morning – not, just withholding information.

But the experience is worth the schlep  – a visit to the temple itself is pretty awe-inspiring, and despite its rather bleak and incongruous surroundings, it is a beautiful building to visit, whatever your religion. Entry is free – after going through an almost airport-like security check, I might add (glad I wore my funny socks) – and staff members are quick to make you feel welcome. You aren’t allowed to take photos, but I won’t be fast forgetting the intricacy of the marble carvings or the legend of the…something. I guess I couldn’t process the stories over the rumble of my HUNGRY STOMACH.

Shayona serves only pure vegetarian, sattvic food – food which is light and easy to digest, brings clarity and perception and “has the potential to unfold love and compassion in the individual.” Vegetables considered to be “pungent” such as garlic and onion, are excluded – that’s no wonder. I don’t generally see much potential for love after eating a massive hunk of onion bread lathered with creamy garlic dip. Tastes good though.

In the practice of alternative medicine in India, food is grouped into three categories: sattvic, rajasic, and tamasic – foods in the modes of of goodness, passion and ignorance. According to this tradition, onions and garlic are classified as rajasic and tamasic, thus increasing passion and ignorance. Looking at my diet, this actually explains a lot.

We didn’t know about this no onion, no garlic caveat when we set off, and wouldn’t have been any the wiser if we hadn’t have read a Time Out review posted on the window on our way out. The menu is pretty extensive and includes a range of dishes that I’d never heard of before, all of which sounded appealing and smelled even more tempting. To start, we opted for the punjabi samosa chaat – samosa served with potato, chickpeas, yogurt and tamarind sauce – and an order of crispy potato bhajia served with chutney. Top tip – if there’s only two of you, you don’t need all of this. The portions were hefty and I was glad I had insisted that neither of us eat anything else all morning. (“But I’m hungry,” says Duncan. “I don’t care,” says Jo.”)



Following this, we selected a paneer tikka masala and a lentil curry, accompanied by rice and (not garlic) naan bread. Truthfully, onion and garlic aside, this was probably one of the best vegetarian meals I’d ever had, aside from that one time in Hong Kong where I ate lemon-dusted tempeh at a restaurant called “Vegetarian Restaurant” and El Piano in York, which dishes out some of the most amazing vegan/gluten-free/organic food ever.


Unfortunately – or fortunately – for us, our eyes were bigger than our stomachs, and the better part of our main course was left when the waiter came to clear our plates – we were pretty full up after polishing off that giant plate of potato fritters. We brought the rest home, let our stomachs rest for a few hours, and then turned on The Voice (yes I watch it, it’s Tom Jones, don’t hate) and got back on it, the hour and then some journey home long forgotten. Now that’s my idea of a good Saturday night.

The verdict – I can get great Indian food a lot closer to my house, but my visit to Shayona was part of a unique and culture-filled day. At £40 for what was effectively two large meals, I’d say it was a steal and I’d go back again, perhaps with an out-of-town guest – but perhaps, next time, in the car.

Need to know:

Shayona Restaurant

54-62 Meadow Garth

London NW10 8HD


Nearest tube: Either Stonebridge Park or Neasden

Opening hours : Monday to Friday, 11:30-10:00, Saturday and Sunday, 11:00-10:00


DIY – Shakshuka (Olympics edition)

I know, I never said I was actually going to do any of this MYSELF. But, I figured that if I had enough technique to paint very detailed Canadian flags on my fingernails while watching 10 hours straight of highly competitive sport, and if my boyfriend can fix the dryer himself, then I could certainly try my hand at Algerian food. It’s good to have goals.

Shakshuka is a popular North African dish, consisting of eggs poached in a rich tomato sauce with vegetables. It’s also eaten in Israel, where it was originally introduced by Tunisian Jews, says Wikipedia. The first time I had shakshuka was circa 2002; a friend of mine was dating an Israeli guy, who made something which at least resembled this, using tomato ketchup instead of fresh tomatoes. He didn’t like tomatoes. Who doesn’t like tomatoes? I like to think of this cooking feat as Kraft Dinner versus Jamie Oliver macaroni cheese – I’m pretty sure I can one-up his effort.

Although traditionally a breakfast meal, I don’t have time to cook in the mornings so I made this for dinner last night. It was super easy, delicious, and made my weight watchers points calculator very happy, except for the whole 200 ml of olive oil thing, but if you don’t write that down, it doesn’t count. Try Yolam Ottolenghi’s recipe – it’s available on the guardian website, if you don’t want to buy his book, Plenty, which, by the way, you probably do.

Or do what I did – go to foodgawker and pick the recipe with the nicest picture. In this case, the medal (go Team GB go!) went to fellow London food blogger Sarah Moore, who had also opted for the Ottolenghi version.

There are a bazillion different ways you can do this, to suit your taste. I even found an Indian version; the Italians call this “Eggs in Purgatory.” If you can get over the fact that it looks a bit like barf, it is well tasty however you make it. Top tip: don’t start making this, and then run upstairs to watch Usain Bolt collect his gold medal for the men’s 100m sprint. He’s pretty awesome, but that extra minute and a half cost me my runny yolks.

The long and the short of it:

Dry fry some cumin. Add oil, onions, peppers, dark brown sugar and lots of delicious spices. Tomatoes, saffron, cayenne salt and pepper. Simmer for 15 minutes, adding water as necessary.

Divide the mixture between a few frying pans, if you’re making a big batch – I panicked, and shoved all my eggs in one pan, which was OK, because I was only cooking for two. Make little craters, and crack an egg into each. Cover and bake for about ten minutes – don’t let it sit too long. Usain Bolt can wait. Ryan Bailey on the other hand – sigh. Dreamy.

English: Usain Bolt after 4 x 100 m final - Wo...

Usain Bolt: because I couldn’t find a free picture of Ryan Bailey.

The finished product

You can serve this with whatever you want – I imagine fresh pita would be amazing, or even naan bread. I went for a baguette, because that’s all they had left at Sainsbury’s express. Whatever you do – ‘just do it.’ Can you tell I’m in the spirit of the Games?