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5 Minutes With… Chef Mira Manek

October 9th, 2016 | Nutrition

At Grace Belgravia we are huge admirers of Mira Manek’s healthy twist on delicious Indian dishes. This October we’ll be holding our second supper club with her, serving up Indian-style tapas full of colour, flavour and nourishing ingredients. For more information click here, and to meet the real Mira Manek (and find her favourite quick fix dinner recipe too) read on for 5 Minutes With… Mira Manek

– Five Questions Answered –

  1. You’re hosting a dinner party, what will be on the playlist?
    Everything from upbeat classical Indian to Buddhabar-esque tunes. Calming yet energetic!
  2. Who would be your top 5 dinner party guests?
    My favourite author Jane Austen, tabla maestro Zakir Hussain, Nigella, Sarah Jessica Parker as Carrie, my nephews… a fun eclectic mix. And my grandmother!
  3. What is your weekly act of self-love?
    Now and again, I love getting up super early and seeing London wake up (or whichever city I’m in). Maybe an early breakfast in Soho, writing or reading, browsing through magazines, or just walking through the park. The streets of London are wide awake at this time – just beautiful. And then I treat myself to a delicious yoga class.
  4. If you weren’t a chef what would you be?
    An actress! I’ve also been writing a novel for many years, I’m planning to finish the edits and publish one day!
  5. What advice would you give to your teenage self?
    There is ample time. Don’t be in such a rush. And have lots of fun in the process!

– Quick fire! –

  1. Mild or spicy?
    Spicy
  2. Tell us one ingredient you can’t live without?
    Garlic? Tricky one! There are so many.
  3. Early riser or night owl?
    Night owl for sure
  4. What is your most precious possession?
    Eyeliner
  5. 5. And finally, your favourite place on Earth?
    Himalayas

Need a deliciously quick mid-week meal? Try Mira Manek’s Earth Bowl recipe!

Mira Manek quick dinner recipe

Make a Buddha bowl with a good mix of grains and greens and a hearty sauce. Add anything from boiled quinoa, chickpeas and spelt grains to grated or spiralised carrots, courgettes and beetroot. Add some avocado pieces and red peppers for crunch and colour, and lastly brown rice or soba noodles if you like.

To make the sauce, soak together a couple of cashews and tahini, a handful of coriander leaves, salt, squeeze half a lemon or lime, add an inch of a green chilli, ground cumin and a little coconut milk. Blend after a few hours of soaking (soak as long as possible), taste and add more coconut milk, water or salt as required. Pour the sauce over the salad in the bowl, sprinkle with goji berries, sesame, sunflower and pumpkin seeds.

Serve with a wedge of lemon and keep extra sauce on the side. Voila!