This is a menu inspired with the flavours of India with a modern touch.
Ottolenghi inspired charred tomatoes with cold yoghurt and curry leaf oil. Served with Turkish bread
Indian inspired arancini balls, Chicken keema and sambal rice biriyani mix with a paneer centre coated with golden breadcrumbs
Vegetarian option - Soya mince keema Served with Tamarind; Date chutney and Tomato, Carrot; Garlic salsa
Tandoori salmon with white radish and dill raita
Deconstructed aubergine ‘orro’ - smoked aubergine purée with shallots, garlic and sweet red peppers, reconstructed back into aubergine skin, alongside light Coconut & Cashew gravy
Served with kachumber, masoor lentil, bulgur wheat salad and grilled sprouted broccoli
Falooda cheesecake - Cardomen biscuit base topped with cream cheese infused with Iranian rose syrup, sweet basil, mint and dried rose petals