Each Saturday we offer a selection of home made curry dishes. Some recipes come from a family friend who hails from India herself, others are inspired by Madhur Jaffrey’s authoritative “Indian Cookery” cook book.
As with all the food we serve, curry dishes are prepared from scratch, by hand and in small batches. We don’t use bought sauces or pastes, but measure out the spices for the recipes individually and cook in small batches. So watch out for the whole spices!
Each dish is served with basmati rice (cooked using the absorption method, so that the rice is perfectly tender and spice-infused), raita (made with fresh mango, fresh mint leaves and natural yoghurt), home-made chutney, a vegetable side-dish, dahl and naan.
Below is the selection currently available.
KHARE MASALA KA MURG – A Rajasthani chicken dish with whole spices and fresh green chillies.
KOTOGARI KARAGU (Kotogari Chicken) – This dish takes its name from a town in the hills above Madras, which provide an escape from the summer heat.
TAMBRA ARACHI KOOTU – Beef cooked with red chillies
TEYNEMPET PRIYALA – A Tamilian lamb dish with whole spices
PORK VINDALOO – Goan-style hot and sour port. A spicy rather than hot dish.
LOBHIA AUR KHUMBI – Black-eyed beans with mushrooms
RASADAR KHUMBI ALOO – Mushrooms, potatoes and tomatoes
DHAL – Spiced lentils
SEV, AROO AND KUBANI CHUTNEY – Apple, peach and apricot chutney