Starters

Masala Lamb Lettuce

Sautéed lamb morsels in fragrant spices, garnished with
crushed almonds and crispy rice vermicelli. Served with a
fresh, minty, herbal lettuce salad

Or

Chicken wrapped in Pandan leaf
Soft and juicy cooked chicken pieces marinated
within an array of Indian spices infused with
the delicate flavour of the pandan leaf

Mains

Five-Spice Masala Chicken

Tender chicken, courgettes and yellow peppers stirred with
toasted spices and herbs and simmered in coconut milk. A
delicious mild curry that will create something simply magical

Or

Spiced Lamb Curry

Tender cubes of lamb tossed together with ginger, cumin,
coriander and cooked in a fragrant naga chilli base with the
heat level of your choice. A popular dish of Bangladeshi origin
with a spicy and fragrant flavour.

Desserts

Lychee Pannacotta with Guava Gelée

This exotic mouth-watering creamy dessert is the perfect
dessert to your meal. It is refreshingly tropical and looks
as good as it tastes, with a snowy-white pannacotta
and a striking guava gelée

Sadly its not valid on Valentines night as we’ll be fully booked.

If you haven’t booked yet, get all romantic this morning and give us a call!

Serves 4-6

Ingredients

450g/1lb Boneless Chicken Breast
1 tbsp Lemon Juice
1 teasp Garlic Paste
1 teasp Ginger Paste
2 Green Chilies, ground
½ teasp Ground Turmeric
1 tsp. Red Chili Powder
1 teasp salt
1 teasp Ground Coriander
Oil for deep frying
For the Batter
200g/7oz Gram (chickpea) Flour
1 teasp Salt
1 teasp Chili Powder
1 teasp Coriander Seeds, crushed
1 teasp Garam Masala
1 teasp Bicarbonate of Soda
2 tbsp Freshly chopped Coriander
300ml/10fl.oz. Water (approx)

Instructions
1. Cut chicken into bite sized pieces, place in a bowl and rub the with the lemon juice. Set aside.

2. In a small mixing bowl, mix together the garlic, ginger paste, salt, chili powder, turmeric, green chilies and ground coriander. Pour over the chicken pieces and mix to coat well. Cover and set aside for at least 2 hours.

3. Place the dry ingredients for the batter in a large mixing bowl and gradually add the water, beating to a smooth paste. The consistency should be like thick pancake batter. Leave aside to rest for 20 minutes.

4. Heat the oil to 180C/350F.

5. Dip a few pieces of chicken into the batter to thoroughly coat, then using your fingers or tongs, carefully drop them into the hot oil. Fry for a few minutes, then turn them over and continue to fry for a further 5-8 minutes until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining chicken pieces. Serve hot.

Ingredients

2 Large Onions, sliced

4 tbsp Vegetable Oil

50g/2oz Coarse Grade Desiccated Coconut

1 teasp Chilli Powder

2 teasp Paprika

2 Bay Leaves

2.5cm/1 inch stick Cinnamon

1 teasp Garam Masala

2 teasp Fenugreek

25g/1oz Fresh Ginger, thinly sliced

100g/4oz Tomato Purée

300ml/10fl.oz. Natural Yoghurt

450g/1lb Fresh Shelled Prawns (shrimp)

Instructions

1. Heat the oil in a large pan, add the onions and fry until golden brown.

2. Add the coconut and continue to cook until lightly coloured then stir in the chilli powder, paprika, cinnamon, bay leaves, garam masala, fenugreek and ginger. Mix well and cook for 1 minute.

3. Stir in the tomato purée and yogurt. Add a little water if necessary to make the sauce the consistency of a thick yoghurt then bring to the boil.

4. Reduce the heat and add the prawns. Mix well, cover and simmer for 15 minutes. If the sauce is too liquid after that time, remove the lid and allow some of the water to evaporate. Serve hot.

Serves: 4

Ingredients:

1 large Mango peeled and cut into bite size pieces
Cup of water
Buttermilk – 3 cups (made by mixing 2 cups well beaten yogurt and 1 cup water)
Salt to taste
1.5 tsp Fenugreek seeds (Methi)
2 tsp cumin seeds
2-3 dried red chillies
3 tbsp roasted Chana Daal (Daliya)
3 tbsp shredded coconut
Green chillies to taste

For the seasoning
1 tbsp oil
Half tsp mustard seeds
Half tsp cumin seeds
2-3 dry red chillies
1 sprig curry leaves

To make it :

Add mango and 1 cup water to a saucepan. Bring to a boil and cook for 5-8 minutes (until mangoes are tender).
While mango is cooking, dry roast fenugreek seeds, cumin seeds and dried red chilies for approx 2 minutes before adding Daliya and continue roasting until Daliya turns light golden brown
Transfer spices to a plate and allow them to cool completely.
Add spices to a grinder (or blender) and grind coarsely.
Add Coconut, Green Chilies and 1/3 cup water (a little at a time) and grind mixture to a smooth paste.
Remove cooked mango from the stove and lightly mash it with a fork or hand blender.
Add spice paste and mix well.
Add Buttermilk and salt and mix well.
Keep the saucepan back on the stove and heat mixture through (stirring continuously) on medium to high heat just until steam is visible. Do not allow the kadhi to boil.
Meanwhile, heat Oil in a small skillet.
Add Mustard Seeds and allow them to pop.
Add Cumin Seeds, Asafoetida, Dry Red Chilies and Curry Leaves.
Pour seasoning over the kadhi and mix through.
Serve with rice.

Let us know what you think!

Why not nominate Mela? Click here for the form

The event, the 7th annual awards and regarded as the Oscar’s of the curry industry, will take place on Monday 28th November at Battersea’s Evolution venue in Battersea Park,  London.  All nominations must be received by 1st September 2011

INGREDIENTS

8 lamb cutlets
150ml tub natural yogurt
1 tsp ground coriander
1 tsp turmeric
small bunch coriander , chopped
juice and zest 1 lemon
naan bread , to serve

FOR THE PICKLE

750g chunk squash , peeled and chopped into 2cm pieces
1 tbsp sunflower oil
2 onions , chopped
thumb-size piece ginger , chopped
1 green chilli , halved
2 tsp black or brown mustard seeds
1 tsp ground coriander
2 tsp turmeric
2 tbsp cornflour
250g caster sugar
250ml cider vinega

METHOD

1. To make the pickle, cook the squash in boiling water for 6-10 mins until just tender but not falling apart. Drain gently.
2. Heat the oil in a pan and fry the onions, ginger and chilli for 10-12 mins until soft. Add the mustard seeds, ground coriander and turmeric for 1 min. Stir in the cornflour, then the sugar, then gradually stir in the vinegar. Simmer for 6-8 mins until thickened. Gently stir in the squash until just hot, then divide between 2 hot, sterilised jars and cover. Cool completely. The pickle can be eaten straight away or left in the fridge, unopened, for up to 1 month.
3. Put the lamb into a dish. Mix together the yogurt, ground coriander, turmeric, nearly all the chopped coriander, the lemon zest and juice and marinate for 1 hr or up to 1 day.
4. Griddle or pan-fry the lamb for 1-2 mins on each side until cooked to your liking, then scatter over the remaining coriander and eat with spoonfuls of pickle and naan.

NUTRITION

Per serving: 590 kcalories, protein 28g, carbohydrate 50g, fat 32 g, saturated fat 16g, fibre 2g, sugar 42g, salt 0.3 g