Ingredients

vegetable oil , for frying
400g paneer , cut into bite-sized pieces
1 tsp coriander seeds
knob of ginger , peeled and chopped
1 medium onion , chopped
4 large ripe tomatoes , chopped
1½ tsp chilli powder
1 tsp fenugreek seeds
1 tsp garam masala
1 tbsp clear honey

Method

1. Heat 1cm oil in a large frying pan and fry the paneer in batches until golden brown – watch out as the oil spits. Scoop it on to kitchen paper.
2. Heat 1 tbsp oil in a frying pan and gently fry the coriander seeds, ginger, chilli and onion for about 8- 10 minutes until golden. Tip in the tomatoes and cook for another 5 minutes until they start to soften. Add the other spices and honey, stir and simmer for a few minutes.
3. Tip the paneer into the sauce and stir. Simmer for a few minutes, then add the chopped coriander and shredded ginger. Serve sprinkled with peppers and spring onions.

Chicken tikka masala is a firm favourite!Of course if you dont want to cook just come down to the restaurant and we’ll do it for you so you can relax!

Ingredients
250 gms flour 
1 Egg 
salt
Water to make batter

Filling
2- 3 Carrots Grated)
1 cup leeks shredded and well washed (white section only)
1/2 tsp Ginger Minced
1/2 tsp Garlic Minced
100 gms Cabbage Shredded
50gms Mushrooms Chopped
75 gms Sprouted Beans
3 Green Chilies Chopped
Salt to taste
2 tbsp Soya Sauce
1/2 tbsp White Pepper Powder

• Sift the flour and add salt, egg and water and make a smooth batter.
• Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
• Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
• To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds.
• Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.
• Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.
• To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
• Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
• Deep fry in hot oil until golden.
• Serve the vegetarian spring roll hot

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