Next Curry night will be Indian on Friday the 23rd of July
It’s too warm for hearty red meat curries so here’s our Indian Summer on a plate this Friday the 23rd of July. We’ve been busy picking our own Blackcurrants for a soothing and refreshing Blackcurrant sorbet to finish.
Spicy Mango and Cucumber Indian Salsa with Nigella Seed.
Finely diced mango, cucumber, red onion and green chilli seasoned with lime juice and sea salt, garnished with fresh coriander.
Potato and onion with mixed Indian spices deep-fried in a chickpea batter.
Coriander and Spinach Chutney
A fragrant blend of fresh herbs including mint and coriander with spinach, garlic, chillies, the nuttiness of roasted chana dal and a dash of yoghurt.
Half a Free Range Tandoori Style BBQ Chicken
Half a free range chicken marinaded overnight in lime juice and chilli as well as a yoghurt and cream based sauce spiced with garlic, ginger, garam masala, turmeric, cumin and beetroot powder. Then roasted in a very hot oven. To be served with the Butter Chicken sauce on the side.
Butter Chicken Sauce
A smooth tomato based sauce flavoured with ghee, spices, garlic and ginger, thickened with some ground almonds and a little cream. Further depth of flavour added later with the resting juices of the tandoori chicken.
Toovar Dal with Tamarind, Tomatoes and Curry Leaves
Red lentils and tomatoes cooked with tamarind, cinnamon and other spices seasoned with a fragrant spiced oil.
Steamed Basmati Rice
Steamed with ghee and whole fragrant Indian spices
£30 for a banquet for two.
Optional Dessert. Blackcurrant Sorbet - £3.50 per pot per serve.
Bookings taken by private Facebook message, Instagram or text message 07875 010270. Early bookings advised.
We'll reply to all by Tuesday morning when we’ve had a chance to get through the orders.
Bookings taken by private Facebook message, Instagram or text message 07875 010270. Early bookings advised. We'll reply to all by Tuesday morning when we’ve had a chance to get through the orders.