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The diversity of Indian food is staggering-when it comes to vegetarian food the regional differences are even greater. The recent and in my opinion the unfortunate growth of cold storage facilities in India has meant that certain vegetables are now available out of season-we will be cooking the traditional Indian way- using local vegetables in season. All the vegetables in our mains will be British grown and as much as possible organic.
STARTERS
*Dal Phulki with spicy sesame chutney
*Bhel Puri (Indian streetfood with puffed rice, chutney & peanuts)
*Paneer Samosa with Tamarind Chutney
*Vegetarian momos (Steamed Darjeeling Dumplings with cabbage) with green chilli chutney
*Beetroot Chop
MAINS
*Hyderabadi Baghare Baigan (Tangy and spicy Aubergine dish)
*Courgette Bhaji (Courgette tempered with kalonji)
*Karai Paneer
*Kala Channa Kofta (Koftas made with black chickpeas in a rich tomato sauce)
*Rajma (spiced kidney beans)
SIDES
*Hyderabadi Mirchi ka Saalan (Chilli and Onion gravy)
*Bengali Tomato Chutney with apricots
*Tehri (Rice with Potatoes and Peas)
*Dal Puri (Lentil stuffed fried puffed bread)
DESSERT
*Rose Firni (Delicately spiced rice and milk dessert-no its not a rice pudding!)
*Masala Chai
