STIR FRY INDIAN

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Mulligatawny a hearty vegetable soup from the South of India which roughly translates as “pepper water”. This is an English soup inspired by an Indian recipe. Heart veg simmered in mineral broth with warming spices, served with a spoon of rice

Balti Chicken oven roasted marinated chicken strips tossed in a North-West frontier spice blend & tossed with tomato puree, onions, fresh greens and cream or coconut cream. (Vegetarian option available)

Chonya Tarkari Foogath chickpeas and green beans tempered with black mustard, curry leaves and fresh grated coconut

Al Vaduovan a French inspired spice blend from the South-Eastern city of Pondicherry. A nutty & fragrant dish of stir fry prawns, cauli florets, carrots and spring onions tossed with chopped tomato, parsley, thyme and curry leaves (Vegetarian option available)

Lemon Rice Pilaf (nimbu bhath) a crunchy, flavourful and tangy rice dish

Keerai Adye a mixed lentil pancake with greens and fresh soy beans; flavoured with asafoetida, ginger, cumin and dry chilli

Allam Pachadi fresh ginger chutney with lentil, chilli, cumin and jaggery

Ellu Podi toasted black and white sesame chutney powder

Kulfi hot Indian summers are never complete without mangoes & kulfi. Originating from the Persian quilfi which means “covered cup”, it is a frozen dessert served as popsicles by street vendors