Indian Gourmet Night, 6 courses £39.95
Indian canapé on arrival
Aromatic Bombay potato balls……Authentic spicy onion bhaji…..Lamb and fresh mint shish kebab
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 and marrowfat dal, crispy spice mix and tamarind Sauce .It is then dipped in a bowl of cold spiced soup 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 addictive.
Fish Course (To choose from)
SEAFOOD AND DAL
This Seafood soup with orange lentil is made from scratch with fish stock, coriander packed with the flavours of lime, ginger and curry leaves and green chilli
GOAN FISH CAKES
Fresh fish cakes flavoured with authentic Goan green spice, served on a bed of chilli, fresh coriander, black mustard seeds and curry leaves to create a hearty medium heat. Served with Kachumber a refreshing Indian salad
Bombay duck with MUSSELS
(Despite its name, not a duck but a dried fish)
Mussels cooked in fish stock, coriander, fish sauce and coconut milk with lemon grass, spring onions and Thai basil
To clean the palate
FRESH LEMON AND MANGO LASSI WITH LEMON ICE
A traditional refreshing yoghurt drink from India, mildly spiced and cooling
Main course
COCHIN GOSHT
medium heat south Indian dish consisting of the very best beef fillet, Pan-fried and marinated and enriched with south Indian red massala paste made of roasted coconut, cinnamon, cumin, coriander seed, tamarind and Jack fruit
MURGH GOAN
Famous roast chicken dish from south of Goa using five spice, green peppers, coconut and
lime rind, cumin and coriander. Mild to medium,
SORPATEL (spicy Goan pork curry)
Diced pork with black mustard and cumin seed, fresh tamarind, vinegar and cinnamon sauce
a perfect fiery Gaon Vindaloo dish for cold and rainy day
BAKRA KEEMA
Lamb mince with fresh peas, diced potatoes and marrowfat peas, mint and almond, rose water,
cooked with green sauce and mustard leaves and Aubergine.
BIRIYANI RICE
when dish properly made is the true masterpiece of Indian cuisine. Consisting of basmati rice and cooked slowly in lamb stock and complemented with saffron and almonds,
Accompaniments
Puri – a traditional south Indian deep fried bread
Pappodum -spicy crisps made with white lentil flour and served with traditional home-made pickles,
Raita -Yogurt with cucumber, fresh mint and coriander helps to cool down any dish that proves too hot.
Dessert
A variation of the Indian desserts consisting of three desserts on one plate
Bibinca, the multi layered Goan cake of coconut, nutmeg, golden syrup and cashew nuts with ice cream Gulab jamun: set milk reduction deep fried and soaked in cinnamon and cardamon syrup
Kheer: a traditional Indian rice pudding with. cinnamon, saffron, pistashio nuts, roasted almonds, and sultanas
COFFEE/TEA
Indian spiced tea or coffee/Tea