Wednesday, December 30, 2015

29th December 2015 Daily Global Rice E-Newsletter by Riceplus Magazine-Latest Rice News Updates

Today Rice News Headlines...
Climate-friendly Rice Linked To Less Greenhouse Effect, More Production
·         Rabi sowing continues to be weak as a result of low moisture
·         Delaware researchers strive to fight rice disease
·         Farmers benefit from duty hike on rice imports
·         Shipments of organic rice picking up steam
·         Nigeria: Senate to Probe Alleged N117 Billion Rice Import Scam
·         Nagpur Foodgrain Prices Open-Dec 29
·         12/29/2015 Farm Bureau Market Report
·         From our Utah dining critics, the 12 best dishes of 2015
·         5 dishes for a New Year’s Eve Indian feast from Mallika Basu

News Detail...


Climate-friendly Rice Linked To Less Greenhouse Effect, More Production

Did you know that by eating this climate-friendly rice you can help protect the environment?

What you eat can actually contribute to preserving the environment. As a result, scientists have developed an environment-friendly, and climate-friendly rice. This has been considered one of the best developments of 2015.This new rice, SUSIBA2, is genetically-modified. It does not give off greenhouse gas emissions while growing. It has been developed by a team of scientists from US Department of Energy and the Swedish University of Agricultural Sciences.The team identified a barley gene responsible for the production of carbon, and figured out how to divide that gene into rice. Through this process, the rice changed the way it uses carbon from the atmosphere. The carbon gathered by the leaves are stored in the grain and stems, and less in the roots.AgoLucielle CampaneroFeatured,Healthy Lifestyle,NewsNo CommentsDec 30, 2015
What is the effect?
This new growing process eliminates the amount of methane production, which is considered one of the biggest contributors to the greenhouse gas effect. This methane is estimated to come from rice paddies of the world, about 7 to 17% on the average.Another good result, the production of rice is increased.“This is a win-win finding. The process results in reduced methane emissions, which helps to mitigate climate change, and also results in more biomass – more food. This dual effect is very positive”, said from the Pacific Northwest National Laboratory, part of the US Department of Energy.Rice will always be a staple food for over half of the world’s population. Fields tests in China looked favorable. And the scientists are waiting for the results of the cultivation. Unfortunately, these may not be available for commercial consumption yet. Researchers are yet to look into the potential health risks that may arise from this genetically-modified rice.
You can also read…

Rabi sowing continues to be weak as a result of low moisture

BS Reporter  |  New Delhi December 29, 2015 Last Updated at 00:16 IST

 Rabi sowing slows, may pick up speedDry weather slows initial phase of rabi sowing in some partsCentre raises support price for pulses by Rs 250/qtlRain relief for smog-hit North and rabi cropsFoodgrain output fell 4.66% in 2014-15 on poor monsoon.Sowing of rabi crops continued to be lower than the previous year with wheat and mustard recording the highest shortfall because of low moisture in the soil, raising concerns on output.With temperatures remaining higher than normal during the day in parts of the country, there could be a further impact on sowing unless winter sets in.According to data furnished by department of agriculture, till last week, wheat was sown in around 25.93 million hectares (ha), almost 7.23 per cent less than the previous year.Total area sown for all rabi crops was down at 52.07 million ha as on December 23 as compared with 54.01 million ha in the previous year.

Oilseeds have also seen a drop in area sown at 6.96 million ha, compared with 7.43 million ha in the year-ago period. Rice has been sown in around 1.21 million ha against 1.36 million ha in the year-ago period.However, sowing of pulses and coarse cereals was better than the year-ago period.Pulses area was slightly up at 12.59 million hectare from 12.47 million hectares, while that of coarse cereals increased to 5.29 million ha.

Delaware researchers strive to fight rice disease

 The fungus Magnaporthe oryzae may soon cause fewer headaches for rice farmers if University of Delaware research continues to be successful. The research on the fungus, which causes the No. 1 rice killer, rice blast disease, was published in in December in Frontiers in Plant Science and in Current Opinion in Plant Biology.
"Rice is a food the world relies on -- it accounts for about one-fifth of all the calories humans consume," Harsh Bais, associate professor of plant and soil sciences at Delaware’s College of Agriculture and Natural Resources and the lead professor of the research, said. "So it's critical to find ways to reduce the impact of rice blast disease, especially as global population is expected to exceed 9 billion by 2050, and the need for more food increases."
The University of Delaware research team found that rice blast fungus invades a rice plant and causes an increase of abscisic acid, suppressing the plant’s defense mechanisms. This occurs when limited water is available for rice plants, causing a stress hormone to close off the evaporation of water from the plant and increasing the virulence of the fungus.Abscisic acid causes rice blast fungus to expand, but it also helps save the plant during drought, which has made the study and production of a fungicide particularly difficult.
"The rice blast fungus uses abscisic acid to its own advantage, which is absolutely wild," Bais said. "People have been struggling to find targets for controlling rice blast, and now we have one, with abscisic acid. It's one of those classic holy grails because this fungus affects not only rice, but also barley and wheat."In addition to the leadership of Bais, the first author of both research articles was graduate student Carla Spence. The co-authors included postdoctoral researcher Venkatachalam Laksmanan and Nicole Donofrio, associate professor of plant and soil sciences.

Farmers benefit from duty hike on rice imports

Paddy prices have increased at the growers' end as rice imports slumped owing to a duty hike earlier this month. "Both demand and prices rose in recent weeks. It allowed me to earn more than what I used to get a month ago," said Mohammad Mokhlesur, a farmer at Adamdighi in Bogra.He sold 50 maunds of swarna paddy, a relatively slimmer or medium variety of rice compared to the hybrid or coarse ones, at Tk 625 a maund, up from around Tk 600 a month ago. Prices of the thinner quality of paddy also rose, said millers and traders."The duty hike has benefitted me though the current prices will not bring me profits," the farmer said.On December 8, the National Board of Revenue issued a notification, doubling the import duty on rice to 20 percent, in a bid to curb rice imports and protect the interest of the farmers.Rice imports plunged 65 percent to 2.04 lakh tonnes year-on-year in July-December of fiscal 2015-16. It was 14.9 lakh tonnes in fiscal 2014-15.
The recent duty spike as well as good stocks at the government warehouses has had a negative impact on imports, said Nurul Islam, a rice miller and importer in Naogaon.On December 27, the stock of cereals at public storages stood at 15.08 lakh tonnes, which is 17 percent higher year-on-year, according to food ministry data. Rice accounted for 75 percent of total food grain stocks."Farmers are getting better prices for paddy than before, following the duty hike," Islam said.Md Layek Ali, general secretary of Bangladesh Auto, Major and Husking Mills Association, said purchases by millers to supply rice to the public godowns have also contributed to the recent paddy price hike.The government earlier announced to buy two lakh tonnes of aman rice this season at Tk 31 a kilogram from December 15 to March 16.
The price is Tk 1 lower than the purchase price set last year, despite the fact that aman production costs increased from Tk 28 a kilogram last year to Tk 28.50 this year.Nirod Boron Saha, a rice and paddy wholesaler and commission agent in Naogaon, said farmers would have got better prices had the government bought a higher quantity of rice.Aman accounts for 38 percent of the annual rice output. The Department of Agricultural Extension targeted to ensure a production of 1.35 crore tonnes of rice during the current aman season, up from an actual production of 1.31 crore tonnes last year.The government expects to meet the target for conducive weather, despite some early setbacks due to floods in the northern districts, according to a report by food planning and monitoring unit under the food ministry. 

Shipments of organic rice picking up steam

Wed, 30 December 2015

Cambodian rice millers and exporters are increasingly eyeing the export of organic rice to the European Union and the United States, after shipments of this niche product increased this year.Hean Vanhan, deputy general director of the general department of agriculture, said that organic rice exports were considerably small compared to export of other varieties of rice, with the Kingdom exporting only 2,800 tonnes for the first 11 months of the year. Exports for the more popular varieties of rice was close to 457,000 tonnes this year.
“We cannot put much focus on organic rice because the yield of organic paddy is lower than normal rice,” he said. “And only farming organic rice will not give farmers much income.”Vanhan said that given the higher cost of organic rice, there were only a few markets that could afford this rice, including the US and some EU members. He added that while it was assumed that organic rice was safe and healthy, other varieties sold by the Kingdom were equally safe.Amru Rice, one of the major rice exporters in Cambodia, started exporting organic rice this year and has so far shipped 1,100 tonnes to the EU and US. It sees potential in this new market, according to the firm’s CEO Song Saran.
“Cambodia has land and labour resources to grow organic rice,” he said, adding that his firm would look to increase shipments to 3,000 tonnes next year.He added that given the price of such rice was higher, almost $700 to $1,300 per tonne, farmers could see higher margins on these sales, around 20 to 30 per cent.Amru Rice is currently sourcing its rice from the Preah Vihear district, after signing a deal with eight farmer cooperatives in the province to purchase 2,500 tonnes of organic fragrant paddy rice.
As consumer and buyer confidence in Cambodia’s organic rice grew, Yang Phirom, a business adviser with the Cambodian Center for Study and Development in Agriculture, said exports had increased by 270 tonnes this year to 746 tonnes.“Consumers now trust the quality of our organic rice, which means that demand is increasing,” he said. “Not only in the international market, but also in the domestic market too.”While the domestic market accounted for 26 per cent of CEDAC’s rice sales so far this year, 34 per cent went to the US, 15 per cent to the Netherlands and 11 per cent to France.
Image:farmer harvests rice at a farm in Battambang province earlier this year. Heng Chivoan
Contact author: Cheng Sokhorng


Nigeria: Senate to Probe Alleged N117 Billion Rice Import Scam

By Azimazi Momoh Jimoh, Abuja
ALTHOUGH the dust raised by move to recover some N30 billion lost to the rice import waiver granted by the last administration is yet to settle, the attention of the country's Senate is being attracted by another allegation of high level fraud in the business.The Senate, it was learnt might set up an ad-hoc committee when it resumes early next month to investigate the rice smuggling allegation believed to have made the country lose huge sums of money amounting to N117 billion.A motion to that effect, according to sources in the National Assembly, is already being processed to be moved on the first week of resumption from the new year break.
Some highly entrenched interests known in the rice industry are alleged to have sabotaged a rice policy initiated by President Goodluck Jonathan to boost local rice production just to sustain their business interests.

Nagpur Foodgrain Prices Open-Dec 29

Nagpur Foodgrain Prices - APMC & Open Market-December 29
Nagpur, Dec 29 Gram and tuar prices showed upward trend in Nagpur Agriculture
Produce and Marketing Committee (APMC) here on increased demand support from local millers amid
weak arrival from producing regions. Fresh rise in Madhya Pradesh pulses and reported demand
from South-based millers also jacked up prices, according to sources. 
               *            *              *              *
   * Gram varieties ruled steady in open market here but demand was poor.
   * Tuar varieties quoted static in open market here matching the demand and supply 
   * Batri dal and Lakhodi dal recovered in open market on good demand from local 
     traders amid thin supply from producing regions.
   * In Akola, Tuar - 9,000-9,300, Tuar dal - 15,300-15,700, Udid - 
     13,000-13,400, Udid Mogar (clean) - 16,000-17,600, Moong - 
     8,500-8,700, Moong Mogar (clean) 9,500-9,700, Gram - 4,200-4,400, 
     Gram Super best bold - 6,000-6,200 for 100 kg.
   * Wheat, rice and other commodities remained steady in open market 
     in thin trading activity. 
 Nagpur foodgrains APMC auction/open-market prices in rupees for 100 kg
     FOODGRAINS                 Available prices     Previous close   
     Gram Auction                3,800-4,150         3,800-4,100
     Gram Pink Auction            n.a.           2,100-2,600
     Tuar Auction                7,000-8,470         6,900-8,240
     Moong Auction                n.a.                6,000-6,400
     Udid Auction                n.a.           4,300-4,500
     Masoor Auction                n.a.              2,600-2,800
     Gram Super Best Bold            6,000-6,500        6,000-6,500
     Gram Super Best            n.a.            n.a.
     Gram Medium Best            5,800-5,900        5,800-5,900
     Gram Dal Medium            n.a.            n.a
     Gram Mill Quality            4,700-4,900        4,700-4,900
     Desi gram Raw                4,700-4,825         4,700-4,825
     Gram Filter new            5,100-5,300        5,100-5,300
     Gram Kabuli                5,900-7,900        5,900-7,900
     Gram Pink                        6,400-7,300        6,400-7,300
     Tuar Fataka Best             15,500-16,000        15,500-16,000
     Tuar Fataka Medium             13,000-14,000        13,000-14,000
     Tuar Dal Best Phod            12,500-13,000        12,500-13,000
     Tuar Dal Medium phod            11,800-12,000        11,800-12,000
     Tuar Gavarani New             8,000-8,500        8,000-8,500
     Tuar Karnataka             10,000-10,500        10,000-10,500
     Tuar Black                 16,100-16,500        16,100-16,500 
     Masoor dal best            7,100-7,500        7,100-7,500
     Masoor dal medium            6,500-7,000        6,500-7,000
     Masoor                    n.a.            n.a.
     Moong Mogar bold            9,500-10,000        9,500-10,000
     Moong Mogar Med            8,900-9,200        8,900-9,200
     Moong dal Chilka            8,500-9,400        8,500-9,400
     Moong Mill quality            n.a.            n.a.
     Moong Chamki best            8,500-8,700        8,500-8,700
     Udid Mogar Super best (100 INR/KG)    16,400-18,000       16,400-18,000     
     Udid Mogar Medium (100 INR/KG)    13,800-16,000        13,800-16,000    
     Udid Dal Black (100 INR/KG)        9,700-11,000        9,700-11,000     
     Batri dal (100 INR/KG)        5,500-6,000        5,400-5,900
     Lakhodi dal (100 INR/kg)          4,750-4,850         4,700-4,800
     Watana Dal (100 INR/KG)            3,075-3,275        3,075-3,275
     Watana White (100 INR/KG)              3,200-3,400           3,200-3,400
     Watana Green Best (100 INR/KG)    3,300-3,800        3,300-3,800   
     Wheat 308 (100 INR/KG)        1,600-1,700        1,600-1,700
     Wheat Mill quality (100 INR/KG)    1,900-1,950        1,900-1,950   
     Wheat Filter (100 INR/KG)         1,650-1,850        1,600-1,800
     Wheat Lokwan best (100 INR/KG)    2,100-2,300        2,100-2,300    
     Wheat Lokwan medium (100 INR/KG)   1,950-2,150        1,950-2,150
     Lokwan Hath Binar (100 INR/KG)    n.a.            n.a.
     MP Sharbati Best (100 INR/KG)    3,400-4,000        3,400-4,000    
     MP Sharbati Medium (100 INR/KG)    2,700-3,000        2,700-3,000           
     Rice BPT best (100 INR/KG)        3,000-3,300        3,000-3,300    
     Rice BPT medium (100 INR/KG)        2,600-2,800        2,600-2,800    
     Rice Parmal (100 INR/KG)         1,800-2,000        1,800-2,000
     Rice Swarna best (100 INR/KG)      2,200-2,550        2,200-2,550   
     Rice Swarna medium (100 INR/KG)      1,900-2,300        1,900-2,300   
     Rice HMT best (100 INR/KG)        3,600-3,900        3,600-3,900    
     Rice HMT medium (100 INR/KG)        3,200-3,400        3,200-3,400    
     Rice HMT Shriram best(100 INR/KG)    4,400-4,900        4,400-4,900    
     Rice HMT Shriram med.(100 INR/KG)    3,900-4,300        3,900-4,300    
     Rice Basmati best (100 INR/KG)    9,800-11,700        9,800-11,700     
     Rice Basmati Medium (100 INR/KG)    7,800-8,000        7,800-8,000    
     Rice Chinnor best(100 INR/KG)    5,400-5,900        5,400-5,900    
     Rice Chinnor medium (100 INR/KG)    4,800-5,500        4,800-5,500    
     Jowar Gavarani (100 INR/KG)        1,800-2,200        1,800-2,200    
     Jowar CH-5 (100 INR/KG)         1,700-1,800        1,700-1,800
Maximum temp. 31.0 degree Celsius (87.8 degree Fahrenheit), minimum temp.
10.2 degree Celsius (50.4 degree Fahrenheit)
Humidity: Highest - n.a., lowest - n.a.
Rainfall : n.a.
FORECAST: Mainly clear sky. Maximum and minimum temperature would be around and 32 and 11 degree Celsius respectively.
Note: n.a.--not available(For oils, transport costs are excluded from plant delivery prices, but
included in market prices.)
12/29/2015 Farm Bureau Market Report

Long Grain Cash Bids
Long Grain New Crop

Jan '16
Mar '16
May '16
Jul '16
Sep '16
Nov '16
Jan '17

Rice Comment

Rice prices surged higher as prices broke though resistance near $11.50, and are poised to test resistance near $12. Today's technical rally will need some some fundamental support for prices to continue this rally.

From our Utah dining critics, the 12 best dishes of 2015

 DEC 30, 2015


By Heather L. King, Stuart Melling and Anne Wilson Special to The Tribune
First Published Dec 29 2015 08:21AM       
Last Updated Dec 29 2015 07:50 pm
(Rick Egan | The Salt Lake Tribune) The octopus appetizer, four pieces of tender meat, garnished with chunks of celery, crushed olives and sliced jalapeño, at the Copper Kitchen in Holladay.
Being a restaurant critic for The Salt Lake Tribune is a dream job — eat at the newest restaurants and tell readers if the food and experience are worth their time and money.It sounds delicious, except on the occasion when food and service miss the culinary mark.Fortunately, many of the restaurants we visited in 2015 were standouts and offered items worthy of being called one of our Best Dishes of 2015.We were especially enamored of seafood this year, from octopus and squid to a whole branzino. But globally inspired dishes with the flavors of Nepal, Korea, Japan and Persia also impressed our palates.Closer to home, we liked one hearty Southern breakfast and an over-the-top cream of mushroom soup.

Here are all the dishes we enjoyed this year and hope to revisit in 2016 and beyond.
Best vegetarian entrée • The eggplant with garlic sauce at Chef Gao's ($8.95) is a must-order for vegetable lovers. Spears of eggplant are enrobed in a garlic sauce spiked with roasted chiles for a slightly sweet, salty kick, while julienned peppers are tossed in for a crunchy, fresh counterbalance. — HLK

Best ocean appetizer • Until recently, octopus wasn't all that common in Utah unless it was in a sushi restaurant. Copper Kitchen's octopus appetizer ($17) is an interesting and delicious interplay of flavors. It's big enough to share with the table or would make an interesting entrée choice paired with a salad or other small plate. Four pieces of tender meat are mixed with chunks of celery, crushed green olives and just enough sliced jalapeño pepper to add spice without eclipsing the sweetness of the octopus. Fortunately, it's now available at lunch and dinner at this newest sibling of the Copper family. — AW

Best whole fish • Branzino is having a restaurant moment. This sea bass, which hails from Europe, has been turning up on quite a few Salt Lake City menus. One of the best versions is at Current Fish & Oyster ($30). It's served whole, which means diners must eat slowly around the bones. But that just means more time to savor the flaky flesh, topped by a layer of crunchy marcona almonds. Underneath, soaking up all the lovely drippings, is a bed of tender, buttery greens that vary with the season. It's the ultimate slow food, unfussy but still sophisticated in its simplicity. — AW

Best global experience • The chicken chili ($12.99) at Guras Spice House is the perfect introduction for those looking to dip their toes into the waters of Nepalese cuisine. The dish leans more toward familiar stir-fry than exotic curry, built on aromatic garlic and ginger. Crisp bell peppers, sweet onions and deep-fried slices of chicken make up the bulk of the dish, which is finished with tomatoes and soy. The balance of sweet, salty and spicy will be sure to have you exploring more of the menu from this fantastic family business. — SM

Best Southern flavor • Kentucky Hot Brown at Hub and Spoke Diner ($11). If breakfast is the most important meal of the day, then it's pure genius to put all the main food groups in one dish. Start with carbs in the form of tangy sourdough. Add protein with lean smoked turkey and smother it with a dairy-infused béchamel sauce. Top with more dairy, à la Swiss cheese. Don't forget the vitamin-rich fruits: tomato and avocado. And because this is going to last us until a midafternoon snack on the mountain, we need fat! So top it all with a couple of strips of bacon and a fried egg. Oh boy, that's one of the best day-starters ever. — AW

Best soul-warming soup • The silky chanterelle mushroom soup ($9) at Kimi's Chop & Oyster House is earthy from garlic, rich from cream and port wine and meaty from mushrooms and beef broth. It's finished with chunks of hickory-smoked bacon and topped with dried cranberries and crème fraiche. — HLK
Best stir-fry variation • At Hot Dynasty, making a selection from a menu that includes way over 200 dishes is no mean feat. Thankfully, most of Hot Dynasty's Sichuan-inflected menu is top notch, especially the stir-fried lamb with bamboo shoots in cumin sauce ($11.95) Velvet soft and finely trimmed lamb is stir-fried with crunchy bamboo shoots in a sauce with a lively zing from Sichuan peppercorns. — SM

Best foie gras pairing • In Park City, the Mariposa's small plate menu is filled with interesting pairings. A favorite was the tender bison filet ($26) topped with earthy Deer Valley Artisan Triple Truffle brie rolled with cipolline onions and seared foie gras. To cut through the luscious fattiness slightly, it's accompanied by a yam/parsnip/Yukon gold potato gratin that's drizzled with a cabernet reduction sauce. — HLK

Best seafood presentation • Queen Asia's grilled pusit ($12.95) is served as a whole, cooked squid that's been stuffed with fresh tomatoes, onions and ginger before being grilled and served on a sizzling cast=iron platter. The tentacles are slightly crunchy and charred, while the body is sliced into palm-size calamari rings that offer up juicy, toothsome bites. — HLK

Best hands-on cuisine • The epitome of hands-on cuisine is the Tableside BBQ (starting at $25.99) at Seoul Garden. To begin, select your protein — spicy chicken, pork belly, pork butt, brisket, beef or boneless short rib. Your choice comes wheeled out ceremoniously via cart and thoughtfully presented alongside a gas-powered tabletop burner. The woklike cooking area is greased with glistening butter, and once the surface starts to lightly smoke, it's time to take tongs in hand and get to impressing your tablemates with your expert skills. — SM

Best ramen house • Tosh Sekikawa was a chef at Naked Fish before striking out to open his modest ramen house, Tosh's Ramen, in a State Street strip mall. And he knows his stuff, especially when it comes to the holy grail of ramen, the broth. In the Karai ramen ($9.95), a serving big enough to share, the broth is silky and opaque, brimming with noodles and spicy ground pork that has a low, slow burn. Bean sprouts, bamboo shoots and onions add crunchy counterpoints, while half a boiled egg contributes even more richness. The crowning glory is a marinated shiitake mushroom cap that lends a little sweetness. Diners can add more egg and mushrooms for a slight charge, a good investment in my opinion. — AW

Best Persian combination • The chicken soltani ($15.99) at Zaferan Cafe offers a duo of charbroiled kabobs, one koobideh and one barg. The latter is a juicy, lemony-bright skewer of grilled chicken breast pieces and the former, succulent, seasoned ground chicken. The whole plate comes with an enormous side of high-quality, aromatic basmati rice, making for a plate that will probably stretch across two meals. — SM

5 dishes for a New Year’s Eve Indian feast from Mallika Basu

Cooking for friends for NYE? Go Indian, says Mallika Basu
What better way to ring in the New Year than a feast fit for a Maharaja? Starting with sizzling chicken kebabs and pakoras, then onto festive jumbo prawns and with a grand finale of Indian ice cream. All with ingredients easy enough to find at your local supermarket and plenty to make ahead joy. Sound good? This December 31, roll your sleeves up and get cooking an Indian meal from scratch. Here’s a menu to get you going: 

Murgh Malai Kebabs 

Marinated the night before and oven friendly, these boneless chicken skewers make a great way to kick off the festivities. You can cook them well in advance on the day and simply reheat in the microwave to serve as nibbles with drinks. Read the full recipe here.

Onion pakoras 

This evergreen Indian snack is a party favourite. My version is shallow fried, and has the added benefit of establishing you as the host with the most as you platter these up from the frying pan to serving plates. Keep the onions and ready for frying when guests arrive. Read the full recipe here.


Chingri Malai Kari

This Bengali prawn curry in coconut milk is a festive affair cooked on every special occasion. Buy the largest prawns you can find and get ready to impress. Read the full recipe here.

Hyderabadi aubergines

A richly spiced dish that never disappoints. My version uses a jar of peanut butter. You can happily leave the nigella and fenugreek seeds out if you don’t have them. The result will be just as delicious. Read the full recipe here.Serve the prawns and the aubergines with steaming hot Basmati rice.And finally, complete the meal with my blender ready, no cook pudding.

Banana, Pistachio and cardamom Kulfi 

Creamy goodness: kulfi
It's basically Indian ice cream. Cooling and healing, it’s the perfect grand finale to get the party started. Read the full recipe here.Mallika Basu is a London-based food writer, cookbook author and cookery personality: Follow her on Twitter and Instagram @MallikaBasu_ and find more of her recipes for the Evening Standard here.
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