Chinskitchen

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Chinskitchen

Artisan Baking with an Indian twist. Specialise in Indian inspired cakes, Great Taste Award winning nankhatai (spiced Indian shortbread) and treats. The concept?

Since launching in 2016, artisan bakery Chinskitchen has been committed to feeding the Great British sweet tooth with a range of gorgeous hand-made cakes and treats. Often suitable for special diets - and free from artificial additives and preservatives - everything from Chinskitchen is made fresh to order in small batches. Ingredient quality is paramount; as are flavour, taste, and texture. As a

small producer, Chinskitchen relishes working with industry peers and suppliers; using their wares to create a unique and irresistible collection of classic-meets-modern products. Feedback is invaluable to Chinskitchen - and all comments and questions are welcomed with open arms. The founder

Raised in Mombasa, Kenya, Chintal Kakaya grew up in a close-knit, food-loving community - and rapidly learned how to satisfy a hungry crowd with all manner of traditional sweets and savouries. Following in her mum’s footsteps, Chin always harboured a love of baking, and her multi-cultural background instilled an insatiable curiosity when it came to experimenting with spices and flavourings. In 2013, ChinsKitchen began to take shape - initially as a food blog which served as a platform for Chin to share a myriad of unique baking recipes. Chin’s friends came to know her as the go-to girl for special occasion cakes and bakes and, in 2015, she launched her ‘Indian dessert-inspired cakes’, enabling others to get a taste too. To weave elements of classic Indian sweetmeats into traditional cake recipes, creating something quite different to anything else on the market. The brilliant baker then applied the same thinking to Indian shortbread, and her now-award-winning, acclaimed range of nankhatai biscuits was born. When she’s not in the kitchen, Chin’s doing great things elsewhere; notably as a charity champion for Find Your Feet - an organisation devoted to enabling families in India, Nepal, Malawi and Zimbabwe to break out of the poverty cycle. The organisation’s annual Curry For Change campaign raises funds through celebrating Indian food - having wooed guests with savoury and sweet food at both her own and large-scale co-hosted events, Chin continues to dedicate time, recipes, and desserts to the cause.
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The inspiration

It’s not only the likes of sugar, spice and all things nice that make up Chinskitchen products - a fair few non-edible ingredients have had a big part to play. Influences and inspirations include a matriarchal kitchen in Mombasa, Kenya; traditional Gujarati and international foods; awe-inspiring cakes courtesy of Chin’s mother; comforting memories of shortbread and chai; Western cookbooks and cookery shows; global ingredients; the mastery of successful flavour fusion; an abiding love of afternoon tea; and support, encouragement (and demand!) from friends and family. It all adds up to a rather delicious mix.

08/10/2020

The wait is finally over....

So many of you asked for a collection of our nankhatai.... Guess what?

Our special Nankhatai "The Collection" has officially launched on pre order.

It contains all of our 4 flavours in a reusable biscuit tin.

A great memrobilia and shortbreads to have in your kitchen or to gift to someone you love.

We only have a limited number of stock, available to pre order on our website.

These tins will be available for collection or delivery from 1st November 2020.

🔸 Order YOURS HERE https://chinskitchen.co.uk/product/nankhatai-the-collection/

💖💖💖💖💖💖💖💖💖💖💖💖

04/10/2020

To our Dearest supporters and well wishers,

I would like to take this opportunity to inform you that Chinskitchen will be closing doors on 31st December 2020.

Since starting the business in 2016, the journey has been amazing, I've learnt so much and seen myself grow in an area I had very minimal knowledge in - business.

The past 18 months has been tough for the business and despite ploughing through it has come to a stage where this decision has been made out of personal choice. I'm taking away so much from all the achievements, highs, lows, challenges and most of all the connections and friendships.

As always I am deeply grateful to each and everyone of you who has supported this venture and mostly my family.

After December my social media will still be active, but I'll be taking time out to focus on other projects, my day job and family

Between now and December I have limited slots for cake orders over Diwali and Christmas.

Over the coming week I'll share what is being offered and once products are out of stock, there will be no more. Should you wish to pre order then kindly send an email to:

[email protected]

When one door closes another opens.... 💖❤️

20/09/2020

Our Cocoa Vanilla nankhatai was created after my son who requested a chocolate based shortbread which is nut free so he could take to school.

It's one of our top sellers and yes this one especially takes a lot longer to make as we love creating the marbled effect for which there is a specific way we handle the dough. However, it's so worth it and the aroma of this nankhatai baking is just heavenly.... We call it edible air

Our nankhatai are quite literally bite size, perfect with a cup of tea, coffee or even hot chocolate xx

Available to purchase on our website or click on the image above x

10/09/2020

"Never stop dreaming and never stop believing"

5 years ago was the moment that felt surreal...why? Purely because I was holding a copy of this amazing cookery book that published one of my Indian dessert inspired cakes.

" A year of Cake" by The clandestine Cake club- Lynn Hill was published by Quercus publishing ltd

I clearly remember back in 2014 when I received the email stating my recipe " Pistachio and Coconut Barfi cake" was chosen, however, to be prepared for a long road ahead. Before any recipe got published, it went through a stringent process, a panel of judges who made a decision if the recipe is suitable or not, a team testing the recipes to ensure it turned out exactly as per the image I sent, publishers and the author going through formalities.. wow the journey was intense but so worth it. The whole process took 1 year.

I got into baking from a very young age, inspired by my mum who used to create and bake us the most delicious cakes out of simple ingredients. As a child growing up in Kenya, a visit to the flour mill and dairy shop was always exciting. I taught myself how to bake and from the age of 12 I was creating bakes that would capture flavours from around the world. It's always been my dream to publish a book , of course inspired by all the amazing books out there.

My business Chinskitchen started off as a vegetarian food blog because many friends and family used to ask me for some unique recipes. My blog was my platform to share my creativity with a wider audience. However, in 2016 it very quickly turned into a formal business serving the wider community with celebration cakes in unique flavour combinations. This became so popular over time and started trending. I have always been humbled to get beautiful messages and feedback from clients. In 2016, I launched my range of nankhatai - a shortbread I grew up eating which again I was so delighted to have brought back some amazing memories for many. I was honoured to have had my nankhatai served in some top hotels, stocked in independent shops and work with many other businesses.

The journey hasn't been a smooth one as well as high's, there has been low's, but every challenge and every low was a chance for me to learn and grow.

This year has been a funny one and don't know what the future holds for my business but I will never stop dreaming, believing , working towards it and visualising. Through darkness we see light, we come out stronger than before.

I am humbled with what I have achieved so far and more than I ever expected. I still continue to work in my day job in the NHS, be a mum and wife. So for all those women out there who are doubting themselves to work on their dreams, believe in yourself, your faith and go for it. If you don't try you will never experience it. Enjoy the journey and don't get too focused on the outcome. Embrace the highs and the lows and last but most important- Be true to yourself .

27/08/2020

This weather most definitly called for some Spiced Apple Crumble.

A super quick dessert made after work made with and served with salted caramel.

How do you like your crumble?
@ London, United Kingdom

21/08/2020

Hey guys,

Today's recipe is a Savoury and spicy one, one which you can create at home and one which I am always asked to bake.

I love pickles and the smelly garlic is my fav. So I used that to create this delicious bread x

Garlic chutney, chilli and coriander tear and share bread ring

Serves: 4-6
Preparation time: 15 minutes plus proving time.
Baking time: 30-35 minutes

Ingredients

For the bread:
500g strong white bread flour
2 Tsp Salt
1 Tsp sugar
7g fast acting dried yeast
3.5 Tbsp vegetable oil
300ml Warm Water.

For the filling:

2-3 Tbsp of Smelly garlic chutney
1 green chilli finely chopped
Handful of finely chopped fresh coriander.

Method:

1. In your mixer bowl add the flour, sugar, salt and mix together. Stir in the yeast and pour oil.

2. Using the dough hook and on low speed mix the dry ingredients. Slowly start pouring water into the mix, once it comes together increase the speed slightly to bind into dough.

3. On speed 2 knead the dough for about 8 minutes.

4. The dough should have a smooth surface. Grease a bowl, place dough into the bowl and cover with oiled cling film. Leave the dough to rise until double in size about 1-1.5 hours.
5. On a floured surface, remove the dough and knock it back. Roll it out into a long rectangle, spread garlic chutney leaving a small gap around the edges. Sprinkle chilli and coriander.

6. Starting from the long edge away from you start rolling the dough towards you (like Swiss roll). Ensure the edges are rolled under and not at the top or sides. Join the two ends together to form a ring.

7. Prepare floured baking sheet and slowly transfer the bread ring onto it.

8. Using a sharp knife cut slices into the bread ring ensuring to maintain the inner ring. So inside ring should be intact.

Cover the bread with cling film and allow to rest for another 45 minutes to an hour.

10. Preheat oven to 220 degrees C or 200 for fan assisted. Place your bread ring in the oven and bake for 15 minutes. Reduce temperature to 200 degree c or 180 for fan assisted and bake for a further 15-20 minutes until golden brown. Once you reduce the temperature quickly open and shut your oven to let out excess heat.

11. Once baked remove from oven and transfer onto a wire rack to cool. Your tear and share bread ring is ready to be served

18/08/2020

Making my years count instead of counting the years.

Usually I would have been looking forward to my next birthday, but over the past year this has changed. I have adopted this rule of making my years count. Reflecting on all that has happened over the past year and this year well…it’s been very unsettling but keeping our focus, raising our vibrations and embracing the journey keeps us on our path.

Just over a year ago I decided to take a slight step back in my business, this was purely based on my personal commitments to myself, family commitments and reflecting back on my true “why”. When I started Chinskitchen in 2016 It was based on being my creative platform and being able to create some unique bakes to share with all. I was blown away by the response and over the years worked with some amazing people. All my customers whether its direct consumers or other businesses have been fabulous. They supported and continue to support my passion, my journey.

Today marks my final leg of my “30’s”. I can truly sit back and reflect on how my life has changed for the better in the past few years, never once would I have imagined I would be a successful business owner and juggle my day job in the NHS, kids, homelife and my personal and professional life. The journey has been and continues to be incredible.

There has been a fair share of challenges, failures and low’s, but working through them with courage has brought me to the other side. Being true to myself and being authentic is my strongest value.

Today I live with this value and embrace everything, I am deeply grateful for everything for I would not be who I am if it wasn’t for all these experiences. The connections and networks of amazing people surrounding me….I am so grateful.

Here’s to another year where I will be creating more fabulous memories and experiences. Here’s to you all for being so incredible,

This years cake theme is one that represents me as a whole, my love for nature, crystals, florals and a bit of gold to add some richness.

Cake flavour- a combination of my fav: Coconut, chocolate and rose

@ London, United Kingdom

14/08/2020

Happy Friday all, today's product focus is our very own hand blended " Chai Spice"

Masala chai has gained popularity for some time, when hosting our High Chai's I used to get asked with spice blend I buy....

Well I never would have thought because I've always made my own chai spice, tea lovers loved it and those who didn't like tea were also converted.

I got asked to sell my spice blend and I want to thank each and everyone of you who requested it and have purchased it.

This spice blend for Masala chai is our home recipe that goes back years and years, it evokes nostalgic memories of my childhood when going into our garden to pick fresh spices to make the tea.

So many of you have tried it, our Kenyan Tea masala has travelled to places beyond UK, from Australia to India, America, Spain..... So it def deserves to be in the spotlight today.

If you have tried our chai masala please do leave your comments below and share your experiences.

07/08/2020

It's a super scorcher of a day today.... Who is working and who is soaking up the sunshine?

Keep yourself cool, hydrated and safe. Here's a super cool, refreshing drink for a perfect day

Coconut and Mango Lassi- Dairy free, soya free, gluten free

Serves: 2-3
Preparation time: 10-15 minutes

Ingredients:

240g Coconut yoghurt ( The coconut collaborative natural) or alternative
350g Tinned Alphonso Mango pulp- can use fresh mango as well as long as it’s sweet and fibreless.

1 Tsp agave nectar or more if you prefer it sweet
1/4 heaped Tsp of ground cardamom
3-4 fresh mint leaves

Method:
1. In a blender add all the above ingredients except from mint leaves. Blend for 1-2 minutes until all ingredients have combined well. At this stage you can taste and add more agave or alternative if required.
2. Pour into tall glasses, garnish with roughly chopped mint and serve with or without ice.

Now grab a glass, relax and sip away …enjoy 🙂

If you are creating this please do share your creations with us, share it in our page Chinskitchen.

Drop in the comments if you would like to see more recipes xx

13/07/2020

· Nankhatai are Indian shortbreads infused with warm spices with main ingredients being: wheat flour, butter and sugar

· They are eggless and suitable for vegetarians

· Our nankhatai are all handmade from making the dough to rolling them and baking them.

· They are lighter than your standard shortbreads, crumbly, soft and full of flavour

· Two of our flavours are Great Taste Award winners.

History of Nankhatai:

The history of the nankhatai in India is quite interesting. Towards the end of the 16th century, a couple of Dutch guys set up a bakery in Surat (India) to cater to the needs of the local Dutch population.

When the Dutch were leaving India, the owners handed over the bakery to a very enterprising employee, a Parsi gentleman Faramji Pestonji Dotivala. Since the bread was made with palm toddy for fermentation, it didn’t find favour with the local Indians.

In order to save his bakery, Mr. Dotivala started selling the old bread and puff, which became dried, at a really cheap price. This dried version became so popular that he started drying the bread before selling it. Later, the dried version came to be known as the ‘Irani Biscuit’.

Dotivala, then created the Farmasu Surti Batasa or “butter biscuits”, which are still very popular. He also created the now famous Nankhatai as an interpretation of a local sweet from Surat called ‘Dal’ and also inspired by the Irani or Afghan Khatai. With migration, nankhatai travelled into East Africa as well as different parts of India.

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04/07/2020

Raksha Bandhan means

" knot of protection"

It is one of the most important festivals celebrated by Hindus. Sisters tie a beautiful Rakhi on their brothers wrist for protection, health, success, long life and love. It's a reminder to the brothers that their sisters are there for them whenever needed and vice versa.

The Rakhi can also be tied to your Guru/Teacher for they are guiding you and protecting you.

This year we are delighted to be collaborating with to bring to you a beautiful gift pack.

This gift pack is available as a pre order only until 22nd July 2020. They will be posted out Week commencing 26th July 2020.

This year Raksha Bandhan is on 3rd August 2020.

For full details click on the image above.

Please do leave a comment or emoji to support small businesses.

26/06/2020

Why I do what I do, thank you to my client for this amazing testimonial.

It really warmed my heart and yes there is a story printed on the tube.....

Address

Sedgwick Avenue
Uxbridge

Telephone

+447852143734

Website

http://www.chinskitchen.co.uk/

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