Coconut dal, cheesy pickle toasties, carrot halva cakes: Ravinder Bhogal’s tastes of home – recipes

A three-course, south Asian feast: spicy coconut dal, a cheesy toastie with a knockout pickle, and a fudgy, spicy halva cake to finish Public institutions, from hospitals to museums, are the most international communities, both in the workforce and in those who visit. It’s something that became obvious to us when we were cooking our globally inspired meals for frontline workers at Kings College Hospital, London, during the pandemic. The menu at Café Jikoni, our new restaurant at the V&A East museum, speaks to the depth and breadth of east London’s diverse community, with dishes that cross borders, celebrate pluralism and taste like home – wherever that may be. After all, the best hospitality is all about making your guests feel at home. This dal wanders from India into Thailand; we make a curry paste from scratch at Café Jikoni, but using a good-quality one, such as Maeploy, is a smart shortcut. 1 tbsp coconut oil 1 quill cinnamon 4 green cardamom pods 1 star anise3 tbsp red curry paste400ml coconut milk 300g red lentils, washed and drained250g carrots, chopped into thick rounds30g soft light palm sugar, or to taste30ml fish sauce, or to taste1 heaped tbsp tamarind extract,