The Bowlside Companion

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An adaptation of traditional wooden lacquer trays, the Bowl side table is inspired by objects that are simple and multifunctional.

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The shape is derived from traditional kneading bowls, found extensively across south of India. The legs are made of mild steel, machined out of rods.


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The finishing is done with lead free water-based PU lacquers, respecting the local environment and fair trade workers. You are now leaving our UK website. If you wish to remain shopping on this site please select 'No' below. No Continue. Plus, hear about our latest news, events and product launches. Tegabino shiro is a type of shiro made with heavily spiced legumes, chickpeas, field peas or fava beans, flour, oil or butter, and water brought to the boil, and then brought bubbling all the way to the table in a miniature clay pot.

Ethiopian food: The 15 best dishes

A specialty in Tigray, Ethiopia's most northern region, Ti'hilo is Ethiopia's answer to Swiss fondue, consisting of barley balls pierced by carved sticks with two prongs at the end and dipped in a fiery-looking sauce made from pulses, flour and spices. As with much eating in Ethiopia, a touch of ceremony attends this dish: A person comes and sits by your table while scooping from a triangular wedge of barley and rolling the barley between hands into little balls to be placed on the tray of injera for you to pierce, dip and eat.

Having long been associated with just a small part of Tigray, around the city of Adigrat especially, the tasty and nutritious benefits of ti'hilo mean it's now catching on and spreading around Ethiopia. If you don't make it up to Tigray, you can track ti'hilo down in Addis Ababa, though you may have to ask around a bit. Comprising torn-up bits of unleavened bread mixed with clarified butter and berbere, and often accompanied by yoghurt, dabbo firfir is a good example of Ethiopian cooking's ability to take something simple and do much more with it.

Like shiro, it might not look much but dabbo firfir is surprisingly tasty. And as another incentive, in this rare instance Ethiopians are willing to resort to a spoon or fork.


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A breakfast dish popular around the Horn of Africa, fatira usually comprises a thin pastry top and bottom with scrambled eggs and honey wedged in the middle. Typically served as a large portion, this perfect combination of savory and sweet can happily feed two. Fatira also comes in a street food version comprising small square pieces cooked in the open on a giant frying pan in the likes of Ethiopia's beguiling eastern city of Harar.

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Accompanied by freshly brewed Ethiopian coffee, there aren't many better ways to start a day of exploring Ethiopia. Eating fish -- asa -- in Ethiopia is quite an experience. Typically, a fish such as Nile perch is fried and served entirely whole, the gaping mouth of jagged little teeth looking like you have a Piranha on your plate. As ever, it's eaten by hand with either bread or injera, accompanied by a fiery sauce to dip into. Bar a few bones, Ethiopians eat every bit, and justifiably so -- the grilled fins are particularly tasty.

Asa tibs are chunks of fish marinated in berbere spice and lime juice and then fried in sesame oil, olive oil and paprika, with grated garlic and ginger added. It's a good option if you don't want the hassle of picking out bones or having to contemplate the fish's angry-looking face.

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Dotted all over Addis Ababa are juice houses -- often not much more than a shack -- serving spriss, delicious juice mixes made from the likes of avocado, guava, papaya, mango, pineapple and orange. Spriss is mixed by pouring layers of juice -- typically from three fruits -- on top of each other.

There's no water added, no sugar and no ice, just unadulterated pureed juice topped with a lime squeezed over the top. Some Ethiopians choose to add a squirt of a purple cordial that the author has never quite identified, though it adds a satisfyingly sweet touch. A juice is often served with a triangular wedge of sweetened bread, the combination of which serves as an effectively filling snack, especially if you opt for your glass to just be filled with pureed avocado.

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Spriss is extremely refreshing and a nice sweet break from all the other spicy foods. Italy's historical involvement in Ethiopia means that if you need a break from endless injera -- or if your stomach is feeling tender and you need to play it safe -- help is at hand in the form of pasta beu atkilt, pasta with vegetables, being readily available all over the country. Ordering pasta beu siga -- pasta with meat -- will get you something resembling a tasty spaghetti Bolognese. Alternatively, if you haven't been overwhelmed by injera and you want a quirky mix that would be sure to raise eyebrows in Italy, you could try pasta beu injera: a great dollop of pasta incongruously lumped in the center of injera.

Even in this challenging instance, Ethiopians stay true to tradition: a fork is only used to cut the pasta into manageable bits, after which it is all scooped up with injera clasped between fingers, as usual. Particularly tricky for first-timers, but one of the most filling meals you can get. Carbs galore. South Korea's young men are fighting against feminism. World's busiest airports.

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