INDIAN GOURMET NIGHT JUNE 25th 2010 01257 261881
Dear Diner,
We are going to be holding an Indian Gourmet Night at Truffles Restaurant on Friday 25ht July.Priced at £39.95 per person, the dinner will consist of thirteen different dishes and accompaniments over six courses. The food will be personally prepared by the Chef/proprietor James Ford, and will be completely authentic and unlike any other Indian food available in the area. Originally from Bombay, James has significant expertise and a passion for Indian food which combined with his attention to detail, presentation and taste will make the evening’s food an experience that would be hard to find outside of the fine dining restaurants of Bombay. Please read on for the evening’s menu. Every dish on the menu is included in the price, and we strongly recommend advance booking, as places are limited.
Upon arrival
Indian canapés
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Starter
Pani puri
A dish served as a snack on the beaches of Bombay, consisting of bite-sized hollow puffs of light pastry in which are placed layers of warm Bombay potato, chick-pea dhal, crispy spice mix and tamarind sauce .It is then dipped in a bowl of freezing cold spiced water and put whole in the mouth. Like nothing you will have ever tried, the combination of the warm many-flavoured filling and the iced water is initially quite surprising, but instantly addictive.
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Fish Course
SEABASS WITH COCONUT NAD CORIANDER
Fillet of Seabass on Bombay potato served with a simmering broth of fresh coriander and coconut. With a mild to medium kick of chilli,, the sharpness of lime and the piquant flavour of tamarind is balanced by the creaminess of fresh coconut.
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To clean the palate
FRESH LEMON AND CARDOMON LASSI
A traditional refreshing yoghurt drink from India, mildly spiced and cooling
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Main course
Main course
PALAK GOSHT
medium heat south Indian dish consisting of the very best beef fillet, marinated and enriched with dark spice and roasted coconut with spinach
MURGH POONA
A famous chicken dish from north of Bombay (Poona) using beans sprouts, spring onions, yogurt, cumin and coriander. Mild to medium, the deceptively simple combination of spices combines to make a dish that can hold it’s own against the more intricately spiced dishes.
BAKRA KEEMA
Minced lamb mixed with Indian flavours of fresh mint and almond, gently cooked in a green spice sauce with giant marrowfat peas
DHAL MACHI
An Indian comfort food; orange lentils and fresh mackerel cooked with fish stock, chilli, fresh coriander, black mustard seeds and curry leaves to create a hearty medium heat stew.
BAMBAY ALOO
potatoes with curry leaves and black mustard seeds, with garlic, coriander and ginger
BIRIYANI
Usually served only at weddings and for special occasions due to the intricate and time-consuming preparations, this dish when properly made is the true masterpiece of Indian cuisine. Consisting of basmati rice and vegetables cooked slowly in lamb stock and complemented with saffron and almonds, the myriad of different spices must be expertly balanced to produce the flavours of the perfect biriyani.
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ACCOMPANIMENTS
Naan – a traditional Indian flatbread
Pappodum -spicy crisps made with white lentil flour and served with traditional home-made pickles, in India they are usually served with the meal, not before.
Raita -Yogurt with cucumber, fresh mint and coriander helps to cool down any dish that proves too hot.
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Dessert
ASSIETTE OF INDIAN DESSERTS
A variation of the Truffles signature dish, consisting of three desserts on one plate:
Gulab jamun; set milk reduction soaked in cinnamon and cardamon syrup
Kheer ;a traditional Indian rice pudding with pistachio nuts
Ras Malai; baked ricotta cheese balls flavoured with saffron and almond
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COFFEE/TEA
Indian spiced tea or coffee with home made Indian sweets