Showing posts with label India in a Jar. Show all posts
Showing posts with label India in a Jar. Show all posts

Saturday, 8 July 2017

At Barnstaple Real Food Market Second Sunday every month.

#indiainajar #inj #injBUYinj at Barnstaple Pannier Market for The Barnstaple Real Food Market Second Sunday of every month.....

Wednesday, 28 December 2016

India in a Jar with The African Chef

Hi, Namaste! Greetings from India in a Jar with a Dash of Devon! Merry Christmas and a Happy New Year 2017... Cool photography.. Can you see the men in black and the crucifix at the backdrop.... Happy New Year! Yet another year to get it right! Om Santi Santi Santi! India in A Jar with The African Chef!

Friday, 11 November 2016

India in a Jar Devotees and enthusiastis!

Namaste! Meet our culinary Enthusiasts and India in a Jar Devotees! We are who we serve! We are what we serve! Meet our culinary Enthusiasts and  Devotees! Our jars speak for itself! OUR DEVOTEES SPEAK FOR US! A treat to the senses! Dig in! Be thrilled! Let the spirit of IndiaInajar.com enliven your taste buds!
Om Santi Santi Santi!
Namaste! We are who we serve! We are what we serve! Meet our culinary Enthusiasts and  Devotees! Our jars speak for itself! OUR DEVOTEES SPEAK FOR US! A treat to the senses! Dig in! Be thrilled! Let the spirit of IndiaInajar.com enliven your taste buds!
Om Santi Santi Santi!

Tuesday, 1 November 2016

Barnstaple Pannier Market by India in a Jar

NAMASTE! India in a Jar a  Dash of Devon is all set to spice up the Barnstaple Pannier Market ! Fire up your creativity with family and friends.

Join the Top Hat Fun Chef Collin Pereira on a FREE culinary Tour of India to experience the magic and power of culinary India in a Jar. This gastronomic trip requires No Passport - No Ticket - No Visa - No Frisking - No Customs Checks- No Jet Lag! 

Embark upon perhaps the most innovative & versatile curry food jar to hit the UK shores! Made with real fresh Devon meat and real fresh Brixham fish and local vegetables these multi-purpose, ready-to-eat jars are a curated “must on your list” experience that represents an imaginative take on India and its rich culture. Ancient Indian wisdom, generation old family recipes, finest Indian spices and British produce come together in perfect harmony in an exciting new avatar.
CURRY A DAY KEEPS WORRY AWAY!

A treat to the senses! Dig in! Be thrilled! Let the spirit of India in a Jar enliven your taste buds!
Om Santi!

Sunday, 23 October 2016

Be an Eagle : SEVEN LEADERSHIP PRINCIPLES TO LEARN FROM AN EAGLE...

BE AN EAGLE: *SEVEN LEADERSHIP PRINCIPLES TO LEARN FROM AN EAGLE....*

1. *Eagles fly Alone and at High Altitudes.*
They don't fly with sparrows, ravens, and other small birds.

*MEANING*; Stay away from narrow-minded people, those that bring you down. Eagle flies with Eagles. Keep good company.

2. *Eagles have an Accurate Vision.* They have the ability to focus on something as far as 5km away. No matter the obstacles, the eagle will not move his focus from the prey until he grabs it.

*MEANING*; Have a vision and remain focused no matter what the obstacles and you will succeed.

3. *Eagles do not Eat Dead things. They Feed only on Fresh Prey.*

*MEANING*; Do not rely on your past success, keep looking for new frontiers to conquer. Leave your past where it belongs, in the past.

4. *Eagles Love the Storm.*
When clouds gather, the eagle gets excited, the eagle uses the storms wind to lift itself higher. Once it finds the wind of the storm, the eagle uses the raging storm to lift itself above the clouds. This gives the eagle an opportunity to glide and rest its wings. In the meantime, all the other birds hide in the branches and leaves of the tree.

*MEANING*; Face your challenges head on knowing that these will make you emerge stronger and better than you were. We can use the storms of life to rise to greater heights. Achievers are not afraid to rise to greater heights. Achievers are not afraid of challenges, rather they relish them and use them profitably.

5. *When a Female Eagle Meets a Male Eagle* and they want to mate, she flies down to earth, picks a twig and flies back into the air with the male eagle in hot pursuit. Once she has reached a height high enough for her, she drops the twig and let it fall to the ground while she watches. The male eagle chases after the twig and catches it before it reached the ground, then bring it back to the female eagle. The female eagle grabs the twig and flies to a much higher altitude and drop the twig again for the male eagle to chase. This goes on for hours with the height increasing each time until the female eagle is assured that the male eagle has mastered the art of picking the twig which shows commitment. Then and only then will she allow him to mate with her.

*MEANING*; Whether in private life or business, one should test the commitment of the people intended for partnership.

6. *Eagles Prepare for Training;*
They remove the feathers and soft grass in the nest so that the young ones get uncomfortable in preparation for flying and eventually flies/  when it becomes unbearable to stay in the nest./

*MEANING*; Leave your Comfort Zone, there is No Growth there.

7. *When the Eagle Grows Old,*
His feathers becomes weak and cannot take him as fast and as high as it should. This makes him weak and could make him die. So he retires to a place far away in the mountains. While there, he plucks out the weak feathers on his body and breaks its beaks and claws against the rocks until he is completely bare; a very bloody and painful process. Then he stays in this hiding place until he has grown new feathers, new beaks and claws and then he comes out flying higher than before.

*MEANING*; We occasionally need to shed off old habit no matter how difficult, things that burden us or add no value to our lives should be let go of.

*YES, NEVER GIVE UP,*
*BE AN EAGLE, NEVER EVER GIVE UP !!!*

Wednesday, 19 October 2016

Dartmouth Food Festival 2016

Culinary Enthusiasts at Dartmouth Food Festival 2016 will join Chef  Collin Pereira for a Free Gastronomic Trip of India  and  experience the power and magic of culinary India in a Jar with a Dash of Devon.   #IndianInaJar #Curryadaykeepsworryaway

Monday, 26 September 2016

KILLERTON Cider and Apple Festival 2015

NAMASTE! Killerton cider and apple festival 2016 - OCTOBER 15TH T & 16TH . ‘India in a Jar’ will spice up the proceedings at the Killerton Cider and Apple Festival POWDERHAM FOOD FESTIVAL With a Dash of Devon! Fire up your creativity with family and friends.

Join the Top Hat Fun Chef Collin Pereira on a FREE culinary Tour of India to experience the magic and power of culinary India in a Jar. This gastronomic trip requires No Passport - No Ticket - No Visa - No Frisking - No Customs Checks- No Jet Lag!

Embark upon perhaps the most innovative & versatile curry food jar to hit the UK shores! Made with real fresh Devon meat and real fresh Brixham fish and local vegetables these multi-purpose, ready-to-eat jars are a curated “must on your list” experience that represents an imaginative take on India and its rich culture. Ancient Indian wisdom, generation old family recipes, finest Indian spices and British produce come together in perfect harmony in an exciting new avatar.
CURRY A DAY KEEPS WORRY AWAY!

A treat to the senses! Dig in! Be thrilled! Let the spirit of India in a Jar enliven your taste buds!
Om Santi!

Powderham Food Festival 2016

NAMASTE! Powderham Food Festival 2016 - OCTOBER 1ST & 2ND.  ‘India in a Jar’ will spice up the proceedings at POWDERHAM FOOD FESTIVAL With a Dash of Devon! Fire up your creativity with family and friends.

Join the Top Hat Fun Chef Collin Pereira on a FREE culinary Tour of India to experience the magic and power of culinary India in a Jar. This gastronomic trip requires No Passport - No Ticket - No Visa - No Frisking - No Customs Checks- No Jet Lag!

Embark upon perhaps the most innovative & versatile curry food jar to hit the UK shores! Made with real fresh Devon meat and real fresh Brixham fish and local vegetables these multi-purpose, ready-to-eat jars are a curated “must on your list” experience that represents an imaginative take on India and its rich culture. Ancient Indian wisdom, generation old family recipes, finest Indian spices and British produce come together in perfect harmony in an exciting new avatar.
CURRY A DAY KEEPS WORRY AWAY!
A treat to the senses! Dig in! Be thrilled! Let the spirit of India in a Jar enliven your taste buds!
Om Santi!

Friday, 23 September 2016

The BIG Sheep

NAMASTE! THE BIG SHEEP – CHRISTMAS FARMER’S MARKET – GIFT & CRAFT FAIR 2016 – DECEMBER 3RD, 10TH, 17TH & 21ST. India in a Jar will spice up the proceedings at the THE BIG SHEEP – CHRISTMAS FARMER’S MARKET – GIFT & CRAFT FAIR with a Dash of Devon! Fire up your creativity with family and friends.

Join the Top Hat Fun Chef Collin D Pereira on a FREE culinary Tour of India to experience the magic and power of culinary India in a Jar. This gastronomic trip requires No Passport - No Ticket - No Visa - No Frisking - No Customs Checks- No Jet Lag!

Embark upon perhaps the most innovative & versatile curry food jar to hit the UK shores! Made with real fresh Devon meat and real fresh Brixham fish and local vegetables these multi-purpose, ready-to-eat jars are a curated “must on your list” experience that represents an imaginative take on India and its rich culture. Ancient Indian wisdom, generation old family recipes, finest Indian spices and British produce come together in perfect harmony in an exciting new avatar.

A treat to the senses! Dig in! Be thrilled! Let the spirit of India in a Jar enliven your taste buds!
Om Santi!

Saturday, 27 August 2016

Cookery Demonstrations By Collin Pereira of India In a Jar with a Dash of Devon!

Namaste! Am amazing day of Cookery Demonstrations by Collin Pereira of   India In a Jar with a Dash of Devon, Indo-Devon Pasties and Pies, Indo-Shi (Sushi),  Food is Fun and more this Bank weekend at South Devon Food Festival Om Santi Santi Santi!

Thursday, 28 July 2016

Indian BBQ Tandoori Tikka Paste

Fire up your creativity with family and friends this summer! Showcasing Our New INDIAN BBQ TANDOORI TIKKA PASTE at Devon Street Food Festival in Ilfracombe!
DIY - Chicken Tikka Masala- Butter Chicken(Chicken Makhani)- BBQ Tandoori Chicken- BBQ Chicken Tikka- BBQ Vegetable Tikka - BBQ Paneer Tikka - BBQ Vegetable Shashlik - Paneer Shashlik and more....................SPLASH-DRIZZLE-DIP.................RUB-COOK-MARINATE..........COSTS LESS THAN A LIPSTICK!
A treat to the senses! Dig in! Be thrilled! Let the spirit of India in a Jar enliven your taste buds! Om Santi!

Tuesday, 12 July 2016

Chef Mitch Tongs experienced the power and magic of culinary India in a Jar with a Dash of Devon!

Namaste! Famous Chef Mitch Tonks of Brixham, Devon and his friend joined the FREE Culinary Tour of India by ‘India In a Jar’ with a Dash of Devon at the Brixham Sunday Market! It was an honour and pleasure for me to take Chef Mitch Tonks and his friend on a gastronomic trip of India that required NO PASSPORT- NOT TICKET-NO CUSTOMS-NO FRISKING –NO JET LAGS. I am pleased that you enjoyed the trip and left with enough jars to indulge…. including the Goan Pork and The volcanic Naga. Om Santi!
Read More About Famous Chef Mitch Tonks here: http://www.mitchtonks.co.uk/

Friday, 24 June 2016

Okehampton Food and Music Festival 2016

Join us on Free Culinary Tour of India at Okehampton Food &  Music Festival tomorrow! This gastronomic trip requires No Passport - No Ticket - No Visa - No Frisking - No Customs Cheks- No Jet Lag! www.Indiainajar.com

Sunday, 17 April 2016

Thursday, 31 March 2016

Exotic Meat chutney and Pickles

Collin Pereira shared a photo with you from the Flickr app! Take a look: https://flic.kr/p/FGJBdL

Exotic Meat and Fish Pickles and Chutney 

Wednesday, 9 March 2016

About Chef Collin D Pereira. Namaste! I am Collin D Pereira. A culinary enthusiast, a restaurateur, a visionary, a movie extra and the Top Hat Fun Chef of India in a Jar.com

About Chef Collin D Pereira

Namaste! I am Collin D Pereira. A culinary enthusiast, a restaurateur, a visionary, a movie extra and the Top Hat Fun Chef of India in a Jar.com

FOND MEMORIES – MY GRANDMOTHER’S STOVE- MY FIRST COOKING LESSONS
Born into a Roman Catholic family as the eldest son, at a very early age I was exposed to the fumes and flames of the open fire mud cooking stoves (called ‘addupu’) that used dried coconut leaf, dried coconut shell and coconut husk as fire wood at my grandmother’s house. Sometimes dried mango wood and neem wood were used to make fire. Where if the fire fails to light up, blow several times into the fire or a quick dash of kerosene from the lamp is a solution. A hand held fan made of palm leaves was used to fan the flames to light the charcoal. Sometimes a long hollow cylindrical metal rod was also used to blow air onto the charcoal to help ignite it. Normally clay pots and wooden spoons (I am especially fond of the long cooking spoon with the dried coconut shell in the end) were used to cook food on ‘aduppu’. Most times you  cough several times continuously, tears and nose drooling, sneeze then need to blow out the wet and blocked nose several times to unblock the nose while sweating. When sweat mixed with, dust and ash on hair, face and on clothes, black soot on hands and on clothes, looks like wearing a mask, too much to describe………   The stove was cleaned and smeared with a thin cow dung paste to disinfect it, which sounds rather contradictory but widely accepted as effective. At the end of the day the ash from the stove was collected and used as a scourer to wash pots and pans.
I still remember my paternal grandmother’s kitchen to be very utilitarian, with just a few shelves holding spices and some utensils. A counter-high fixed mud stove with two large openings. A robust fire peeking through, cooking the many meals served in her multigenerational home. I remember my grandmother sitting on the floor in front of the stove. One leg stretched out and the other folded, stoking and fanning the charcoal embers while preparing all those lovely meat and fish pickles for us.

I still remember the grinding stone ‘Ammi and Kuzavi’ the oblong grinding stone with a rolling stone and a base stone. Dried ingredients such as coriander, cumin, and black pepper are placed on the heavy stone and pulverized by moving the roller back and forth with very little water. The base stone has carved ridges to hold the ingredients in place.  Traditionally coconut chutneys, curry pastes and pickle masalas were made with this equipment. But in modern days this has been replaced with food processor.
I still remember and have fond memories of all the traditional kitchen equipment used in those day. The Beetle nut cutter – Paakku Vetti, coconut grater, Idiyappam making equipment, Pittu making equipment, Ammi and Kulavi, Aatu Kallu, Rice pounding equipment (Ural & Ulakka), Coconut scraper, Dosa and chapthi griddle….
MY EXCITING STORY
My dad who was an aeronautical engineer at the Indian Air Force took up a job with Gulf Air in Abu-Dhabi, UAE and with him went my mum and sister leaving myself and my brother in the care of the relatives and the maids. But before she left mum always made sure she wrote down all the home recipes she learnt from her mum; so I could cook while she was away. She also made plenty of homemade meat and fish pickles in big jars for us to enjoy while she was away. These meat and fish pickles were a blessing and the next best thing to mum’s cooking for us at that time. My love for pickles and chutneys started here. Later she taught me to make these delicious pickles myself. The meat and fish pickles I learnt from my mum has inspired me to develop the product I have developed today. The meat and fish chutneys branded ‘India in a Jar’.              
With a sound schooling background from Infant Jesus Anglo-Indians Boys High School in Thangasseri, Kollam, Kerala State, a Degree in Hotel management and an MBA in marketing I worked with some of the top 5 Star hotel chains in India ( ITC Welcome Group - Sheraton - Madras , Sheraton- Dubai , Taj - Malabar -Cochin,  ITDC Kovalam , Carlton - Kodaikanal ). I also worked as the Head of Department for the Department of Hotel Management at Kodaikanal Christian College and also worked as a Radio Announcer/ Radio Jockey for Kodaikanal FM Radio Station - All India Radio (AIR).
I entered the UK food scene in  2000 and worked with some of the best establishments in the Hospitality sector in Scotland and England (The Harlequin and Ashoka Restaurant Group - Glasgow, Poppadum’s and Saffron Indian Restaurant Group - Farnborough, Spice Bazzar - Dartmouth, Pizza Express, ASK and Zizzi Group Nottingham and The Casamia Italian Restaurant Chain - Leeds). I was the co-founder and the brain child behind the Cilantro restaurant in Paignton. Up until late 2015, I was the proprietor of the Lavani restaurant in Wellswood, Torquay which was the first Indian restaurant to win the prestigious Gold Award by the 'Taste of the West' three years in a row for promoting local Devon produce with an Indo-Devon menu.

In 2015 I appeared in an English movie (Bad Education-The Movie) alongside comedy legend Harry Enfield and Jack Whitehall.
In 2016 I diversified into the food manufacturing sector with 'India in a Jar' – Made in Devon in an effort to realise my childhood dream of sharing some of my unique family recipes. These products are creating a culinary storm at various local farmer’s markets, farm shops and has very good following on social media. I have also exhibited my culinary skills at various cookery shows, Food festivals and on YouTube.

A treat to the senses! Dig in! Be Thrilled! Let the spirit of 'India in a Jar' enliven your taste buds!

And so it went till both stoves faded into history! Tastefully Yours, Om Santi Santi Santi !
www.indiainajar.com