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Zouk - Cookery Class

One of the city's most beloved Asian restaurants is the fabulous Zouk, located just off Oxford Road.  Zouk have long been serving up some of the city's very best Asian experiences, and aside from their delicious dishes, their cooking classes have always been a specific highlight. 

So what better way to appreciate Zouk's dishes than to learn how to make them yourself?  To celebrate the launch of three brand new classes we were invited down to experience a mini cooking class first hand, so two of our editorial team who just happen to be keen cooks too, headed down to channel their inner Chef/s!

Zouk founder, Amjad Bashir, was in attendance to talk us through the dishes which were on the menu to prepare that day, along with providing some super interesting back stories as to how the dishes were conceived and where they originated from etc.  So it's not only a cooking lesson, but also a cultural experience too.

But after an intro from the boss, we got our pinnies on and stood behind the stove to start making our first dish; Najami Murgh.   We learned how to make the curry base, starting with plenty of ghee, onions, and almonds, cooked down until soft.  Chef then blended this for us whilst we moved onto the next step.

We were then given a masterclass in all things spice, and it didn’t take us long to realise how much of an artform it really is, and why our curries at home never taste anywhere near as good as when eating out.  Chef guided us on which spices we needed from a tradition spice tray, so we picked them out ready to go.

More ghee was heated up and then used to try the whole spices, releasing all their oils and aromas as they gently cooked in that melted clarified butter. It wasn’t long before the spices were ready for the next stage, at which point things really started coming together and looking more  like curry.

Next we added the chicken and let it cook away and absorb all those flavours, before Chef returned with that blended onion/almond mixture that we readded to the pan before we let the whole thing sit and cook for a while, until the flavours had melded a bit.  The smell filling the room was superb!

As the chicken ticked over, we were then talked through making the next dishes, both of which needed marinating in various other spices and purees.  We once again gathered the required spices, got some fresh gloves on and started to combine the spices.

Sikandaryi Chicken Tikka was our first dish.  We were talked through how to prepare the marinade, which is based on yoghurt and the already assembled array of spices. Once mixed, it's then liberally applied to the chicken until fully covered and then left to one side to tenderise and become super flavoursome.

Once we'd all finished, it was time to thread the chicken onto our skewers, and we were given advice on the best way to do this to get a nice even cook.  One done, the group compiled all our skewers, which I have to say all looked fantastic, under the expert guidance of Zouk's Chefs.

And our final preparation was the Bombay Prawn Fry, which again received the marination treatment, only this time they were also coated in a spiced batter mixture ready for deep frying rather than being prepped for the charcoal grill as per those skewers.  Along with the chicken, these made their own downstairs to the main kitchen to be cooked.

As the chicken and prawns were cooking away Chef also gave us a demo in how to make, roll and bake naans, both cheese and Peshwari versions.  Both were absolutely delicious but what surprised me was how fast they cook inside that raging tandoor. It takes literally seconds before your bread  is ready to go and be glazed with melted butter.  The class were rewarded with a little taster, fresh from the oven.

The smells coming off the grill were immense, as were the charred notes from the bread.  And I've never had naan this fresh before, having literally just come out of the tandoor a moment earlier.  It was a reminder of how superb Zouk's bread it, with the cheese version being a class favourite for its generous filling and resulting cheese pull!

This part of the class was demo only, as clearly, when you're dealing with a 350c tandoor oven, deep friers and open charcoal grills, it's probably a bit risky in terms of health and safety to let people get too involved regardless of how keen they are.

But after a couple of hours of graft, it felt only right that we got to sample our own creations!  We folded our aprons and headed through the Zouk's lovely dining room sat down with all our classmates and Amjad himself to enjoy a lovely and super generous lunch.

The chicken marinade was perfectly done, and the meat itself grilled to perfection over those coals.  And those prawns came out to succulent and so well spiced. These both disappeared in record time.

And the curry was so good that it made you wonder how you'd personally made it, but that's the magic of a good coach! A rich, luxurious dish made with chicken, plenty of onions, almond and yoghurt, with a restrained amount of spicing.  The usual Chicken Korma doesn’t compare anymore.

Even as keen foodies and cooking fans, we learned so much and had a great time, as did everyone in attendance.  It's a brilliant experience and would 100% deliver a great time for anyone who has an interest in cooking or learning more about Asian food in general.  We will absolutely be back to get to grips with more dishes in the near future.

** Our experience was gratefully comped **

Zouk - January Offer
Bottomless Curry Preview

One of the highlights of Manchester's culinary calendar in January is always Zouk's Bottomless Curry offer.  It's something that we annually look forward to as one last eating flourish before cutting back a bit following the excess of Twixmas.  So it was wonderful to be invited down to be amongst some of the first people to take a closer look at what customers can expect. 

Guests on the preview evening were treated to a tray of poppadoms, which are not included in the Bottomless Curry deal, but it was an appreciated welcome snack whilst we got comfy and awaited the main event.

The menu changes every day, with a selection of 4 curries being on offer at all times.  You pick a single curry per person, so this works amazingly well if you have a group of 4+ as we did, as it allows you to try all 4 curries!  And that's exactly what we did.

Chicken Handi is a Punjabi icon and Zouk's version is a dish to please all tastes.   Slowly cooked over flames to give a rich flavour, with a hearty helping of well-cooked chicken breast to complement that superb gravy, finished with Zouk's special garam masala.

Next up was our Lamb Jalfrezi, which was a punchier affair with the spice levels ramped up more than a notch.  Slow cooked lamb which fell apart with just a fork, cooked with peppers and onions in that lovely chilli laden gravy. It's an absolute classic and was arguably the favourite of our table.

And it's not all about the curries.  Every great curry is accompanied with equally great rice and bread, and Zouk have you covered in that department too.  The table was given a platter of lovely pilau rice, which was wonderfully scented, super fluffy, and came in a huge portion for the table to share.   Alongside this, there was a generous sharing basket of bread too, which disappeared in no time.

And if meat isn’t your thing, then Zouk also offer vegetarian and vegan options on their bottomless curry menu too.  Bengan Do Pyaza was delicious, with soft aubergines in an onion-based sauce with give a superbly balanced curry and another table favourite.

Bindi Do Pyaza was a vegan variation on the above.  Im not usually a fan of Bindi/Okra, in fact half of our table said the same.  But there wasn't any mushy texture in sight here, and the table were generally happy to be proved wrong on this divisive veg.  The same delicious gravy as with the aubergine version worked really well with the Bindi.

It's fair to say that the table finished up our first round in no time at all, and in keeping with the event we ordered some more!  The guys duly obliged, and a new set of curries rice and bread appeared.  Bottomless really does mean bottomless!

And Zouk's superb drinks list has something for all tastes too, from mocktails, beers, wines, to soft drinks.   We behaved on the night to stuck with Coke and a mug of Zouk's superb mango lassi, but the drinks menu is bursting with options so it guaranteed to contain something to match any occasion.

We just about finished our second round of curry before throwing in the towel, and were feeling satisfied.   Zouk then made sure that we had no more room left by presenting guests on the preview evening with a plate of celebratory cake, which isn’t included in the bottomless curry deal.  With this, we were well and truly full.  So whilst the offer is bottomless, our stomachs are sadly not!

Zouk's amazing Bottomless Curry deal will be available 5pm to 10pm every weekday in January starting on Monday 5th January and ends on Friday 30th January, costing just £20 per person and a reservation lasts for 90 minutes!

Zouk - Biryani Supper Club Preview

Zouk have launched their new Biryani Supper Club, and we were fortunate enough to be invited down to be amongst some of the first people to take a closer look at what customers can expect! 

We were greeted with a Gol Gappay; a hollowed out puffed ball that's been filled with spiced veg and herbs, sat on top of a zingy shot, which you pour into the ball and then eat in a single bite!  Delicious and a wonderful snack to get things started.

Zouk's Biryani Supper Club also includes a welcome cocktail from their list, so we went with a Pink Flamingo; Bombay Sapphire Gin, Watermelon Liqueur, Yuzu.  Sweet, full of flavour and suited the occasion perfectly.  Next up was the Sunset @ Zouk, which reflected the weather outside. This was made with Vodka, Peach Schnapps, Homemade Hibiscus Syrup, Cranberry, Orange and Redcurrant, so huge flavours and totally refreshing.

Mix Pakora was next on the table for us to share.  A variety of veg coated in delicately spiced batter.  It's a dish which everybody loves, and Zouk's version was superb.   Crispy and light, with the perfect spicing levels, and a lovely dip to add yet more flavour.  This disappeared in no time.

Nargis Kofta was reminiscent of an Asian Scotch Egg, and something which we loved to see on the menu since it's such a rare sight in UK restaurants.   A well-cooked boiled egg enrobed in spiced kofta meat, but Zouk put their own spin on things and breadcrumbed/deep fried theirs, rather than just poaching them in gravy!  They were topped with a lovely spiced gravy and a scattering of fried curry leaves to finish the plate.  You really need to try these!

Our second starter was Zouk's Lasooni Prawns, which were sensational, and took me right back to a dinner at the 2 Michelin Starred Gymkhana in Mayfair, earlier in the year.  I'm not sure that our photos do the scale of these any justice, but they were absolutely huge prawns, grilled perfectly to create a wonderful smoky back note, wonderfully spiced, and served simply.  Without doubt, one of the table favourites of the evening.

But the main event was the Lamb Dum Biryani.  Guests gathered as Chef removed the pastry sealed lid to reveal what lay within, which was that signature fragrant rice, tempered with spices and slowly cooked lamb.

The smell filled the whole dining room, and guests were left in awe as Chef mixed all the components together before serving on platters for each of the tables.   Raita, tomato chutney and gravy were then served at the tableside too, to complete the showpiece. Absolutely wonderful and a great bit of theatre too.

No feast would be complete without some sweet treats, in which we duly indulged.  Pistachio Mess started the desserts.  Delicately creamy and smooth, with loads of pistachio flavour.  It's no wonder that pistachio is currently such a hot ingredient.

Om Ali was our other dessert, and is a new dish to us entirely, but one which we'd happily order again.  Think a super rich and creamy bread and butter pudding, topped with almond and pistachio.  Delicious.

And as, Zouk's Biryani Supper Club also includes a couple of drinks before you bid farewell.  There was a classic Desi Chai was the perfect way to end the meal, but for those with a sweeter tooth, there's also a Pistachio Latte which was like a second dessert!    Clearly we ordered both and so should you!

It's the perfect way to spend a Friday evening; eating great biryani, meeting new people in a communal supper club s etting, and sampling new dishes which dont appear on Zouk's main menu!