Hot Stuff

Hot Stuff on Wheels

Hot Stuff on Wheels

My lovely mother Naseera AKA Belay/Billie and my kool dad Abdul to all their friends started up the now legendary Hot Stuff.

When we opened Hot Stuff we had no idea on how to run a restaurant all we knew is that our mummy is a great cook, and that it was only fair that we share that skill with the masses.

In 1996 we got our first big break thanks to a lovely lady called Xanthe who wrote about our restaurant in Time Out magazine, what a turn up for the books that was, we suddenly had a influx of customers from all over calling to make reservations to eat at our restaurant.

During that time Hot Stuff became something of a Cult, even till today we still have some of the original customers coming back to see us, even though they have moved abroad or to another part of the country.

Late 1999 my mother was diagnosed with Breast Cancer which was a big blow to her family and friends and patrons of Hot Stuff, now 11 years later my mother is still with us fighting fit and still coming to Hot Stuff to make sure the cooking is up to scratch.

http://www.welovehotstuff.com

Hot Stuff - London Restaurant Reviews | Hardens

Five Indian Restaurants in London - Travel - The New York Times

First, little dishes of tamarind, tomato and lime chutneys arrived, along with a bowl of papadum, the Indian restaurant's answer to chips and salsa.

Various starters followed: excellent king prawns in garlic and chili, on a small dollop of tomato and onion sauce; jeera chicken wings cooked in ginger and cumin, whose flesh melted off the bone, served in a tamarind and date sauce sweetened with blocks of raw cane sugar; soft potato and spinach bhajis.

We had three: lamb dopiaza, a staple of Indian restaurants, made fierce with black peppercorns, along with sweet peppers; kehrala chicken, another standard, but with not too much sauce, so you could pick out the individual flavors of the ginger, coconut and curry leaves; and king prawn masala, made with black tiger prawns, rich with onion, tomato and coriander.

The main dishes were tandoori grilled monkfish with a little dish of mint and yogurt sauce on the side — tender and just a little chewy, with a hint of earthy smokiness from the tandoor — and perfectly grilled sea bass fillets over a bed of crispy spinach, flavored with coconut and garlic.

On the side, sautéed mixed vegetables — French beans, spinach, baby corn, asparagus, cauliflower, peas — and mushrooms in creamy tomato sauce with cumin, ginger and chili was a traditional Indian sauce to be sure, but subtle and compelling.

Hot Stuff restaurant review 2012 October London | Indian Cuisine ...

Hot Stuff is an unassuming Indian restaurant in a parade of shops in Vauxhall, and has been trading since September 1988.

Pilau rice and tandoori naan were just £2, and everything on the menu was below £10.

Chilli chicken (£5) featured a generous portion of chicken that not only had a good chilli bite but a nice balancing touch of vinegar, the chicken itself cooked properly, if perhaps a little oily (13/20).

Chicken jalfrezi (£6.25) suffered from rather watery one-dimensional sauce, though the chicken was cooked all right (11/20).

Naan (£2) was good, quiet soft and pliable in texture (13/20).

Mustard, restaurant review: Hot stuff in Brook Green | London ...

Walking into this new Brook Green brasserie at 12.36pm, however, I soon realised my mistake: we’d be eating in that inter-mealtime wilderness when the restaurant is virtually empty.

Mustard is the creation of restaurateurs Lawrence Hartley and Tim Healey, and chef Jason Wild, the same team who took over Covent Garden’s legendary theatreland hangout Joe Allen in 2012 and, to the relief of longstanding patrons, kept it much the same as it had been since 1977.

Unlike Joe Allen and The Havelock, however, Mustard doesn’t yet benefit from an army of loyal regulars who will quickly forgive avoidable foul-ups, such as the poppy seed bloomer (£2.95) which arrives stale around the edges and with accompanying seaweed butter that is too cold to spread.

Daytime cocktails, the Mustard Gin Mary (gin, tomato juice, mustard) and the Hedgerow Fizz (prosecco, elderflower, lime juice, cucumber) go down all too easily.

(Bonus points to Mustard, incidentally, for providing Londoners with a completely avocado-free brunch zone.)

Jay Rayner reviews Hot Stuff, Wilcox road, Vauxhall | Life and style ...

Jay Rayner spreads the word Meal for two, including wine and service, £28 If you were to judge a restaurant solely by the wine I was drinking in it, you would assume Hot Stuff to be one of those places where dinner can not begin until you have been served something to amuse your big, fat bouche, and a fair proportion of the humungous bill has gone on paying an interior designer to do something unnecessary with curtains the colour of stained teeth.

I quickly calculated that I could pop into the local Sainsbury's and pick up a bottle of something for less than the sort of money I would usually pay in most other restaurants, and drink very well indeed.

In a land where an 'Indian' restaurant still means furry wallpaper, migraine-inducing swirly carpets and the pluck of sitars it is refreshing to walk into a square room, full of Formica topped tables and plastic chilli peppers hanging from the fairy-lit ceiling.

The family which runs Hot Stuff has its roots in the Indian communities of East Africa, although there is nothing on the menu to indicate that.

A dun-coloured karai chicken had a gloopy quality, but a hard-knuckled stew of long-cooked tender lamb with sweet butternut squash made up for it.

Hot Stuff | Restaurants in South Lambeth, London

There’s a brief menu of standard North Indian dishes, as well as daily specials.

Highlights include sag chicken (bursting with the flavour of spinach) and piping hot chana dahl, but parties of ‘leave it to the chef’ diners fare best, with a wider variety of dishes conveyed to their tables (such as tandoori chicken wings).