Food - £35 per person Christmas Menu

CHRISTMAS WITH CYRUS AT CAFÉ SPICE NAMASTE
A truly festive culinary experience

Whatever the size of your party, or the size of your budget, we can help you to celebrate with the finest Indian cuisine.

Christmas Menu £30 | Christmas Menu £40 | Quick-Lunch Christmas Menu
T&C | Booking Form | Print Menus

With the festive season only a few weeks away, it’s certainly time to start planning your Christmas calendar. Whether it’s a private party or company celebration, a Christmas luncheon or dinner, you are warmly invited to join us in our stunning mid-18th century courthouse premises located in the heart of the City.

Enjoy a fabulous feast that places special emphasis on fresh British produce, game in season, rare breeds of meat from across Britain, seafood and other fresh local produce. Cyrus and his brigade of chefs pride themselves in preparing dishes that are made as authentically and naturally as possible. We certainly don’t use artificial colouring and we rely on only natural herbs and spices.

If you’ve been to Café Spice Namaste before, and we think you might have, as having been in business for 15 years we’re considered somewhat of an institution, you know that Christmas with us will be a truly memorable culinary experience.

You may wish us to prepare for you, your friends, guests or colleagues a special tailored menu that meets personal specifications. If that’s the case, why not give Binay or Pervin a call at the restaurant on 020 7488 9242, and they will be only too pleased to discuss your needs further.

We know that every Christmas celebration is a glowing reflection of its host or planner. Let Café Spice Namaste give you the very special attention needed to make your party a success.

We look forward to hearing from you.

CHRISTMAS MENU £30 per person

STARTER

BOMBAY BHAEL
This is one of Bombay’s most popular street snack; Puffed roasted rice is blended with crushed potato, minced shallot, green chilli and fresh coriander, blended with a trio of chutneys and chickpea vermicelli.
SHAMMI KAVAAB
Lamb mince cooked very slowly with spices, herbs and split yellow peas until fully cooked together and rendered. Once cooled the mince is ground to a fine paste, formed into patty shapes, dipped in egg and fried. Served with fresh green chutney, this is one of the great heritages of classical Mughal cuisine.
PRAWN & CRAYFISH SPRINGROLL
Prawns, crayfish, cabbage & carrot tossed with spices, filled in thin pastry and fried
TURKEY TIKKA TAAMBDAY MASALA SPICY
Fillet of turkey marinated in a fiery hot Maharashtrian style red masala made with pureed deggi and byadgi red chillies, garlic, ginger and spices, flavoured with toasted ground fennel, skewered and chargrilled in the tandoor

MAIN COURSE

KHARI MURGHI NAY MASALA
A typical Parsee style chicken very simply cooked flavoured with whole spices and Kashmiri red chilli.
GOAN KOFTA CURRY
Minced haunch of Herdwick sheep blended with fresh mint, coriander, green chilli, spices and ginger, formed into ‘Kofta’s’ and simmered in Goan coconut based curry. A Kofta differs from a Kavaab or kebab in that it is generally cooked or simmered either part fried or from raw in a gravy or sauce rather than deep fried or chargrilled and are extremely popular across the sub-continent.
MUSHROOOM AUR BHINDI DO PYAZA
Sliced mushroom & okra tossed with quarters of green and red pepper, onion and tomato sizzled with mustard seeds, fennel, loveage, cumin seeds, fenugreek & asafoetida. The spice combination used is known as ‘Paanch Phoran’ meaning five flavourful spices.
DAAL PALAK
Pink & yellow lentils cooked together with chopped spinach, and sizzled with snipped red
chilli, garlic and cumin
NAAN / CHILLI CHEESE GARLIC NAAN
PALAV
Saffron flavoured Basmati Rice

DESSERT

KULFI
Indian Iced-Cream

CHRISTMAS MENU £40 per person

FIRST COURSE

PUDINA MYSORE BONDA VEGETARIAN
South Indian style potato dumpling made with crushed potato sizzled with minced ginger, green chili & white lentil, filled with fresh mint chutney, dipped in chickpea batter and fried, served with coconut chutney & Mollagapaddi otherwise known as ‘Gunpowder;
DAHI CHANNA POORI VEGETARIAN
Puffed crisp poories filled with chickpeas blended with spiced yoghurt & a trio of chutneys, sprinkled with chickpeas vermicelli
BOMBAY JUMPING CHICKEN SAMOSA SPICY
A minced chicken samosa with the added zing of minced green chilli! The word jumping chicken comes from one samosa vendor on Juhu beach in Bombay, whose only selling slogan would be ‘jumping chicken, chicken is jumping’ and the chilli within did make you jump
TURKEY TIKKA HARIYALI
Tikkas of Turkey marinated in Parsee style green chutney. Skewered & chargrilled in tandoor.

SECOND COURSE

SALMON & CORNISH CRAB CAKE
Salmon & Cornish crabmeat blended with potato, minced chilli, fresh coriander and home ground mustard, formed into cakes, rolled in semolina, fried & served with salad in garlic flavoured mayonnaise.
BEETROOT DAAL RUSSUM VEGETARIAN
A ‘Russum’ is quite simply a South Indian style soup. English Cheltenham beet cooked with pink lentil, pureed and sizzled with mustard seeds, white lentil, curry- leaves and cumin and finished with creamed coconut. This soup is a treat and one that does full justice to the superb Cheltenham Beet

MAIN COURSE

GALINHA XACUTTI MEDIUM SPICY
Diced chicken simmered in this very greatest and intricate of all grand curries of India, with more than twenty-one ingredients. Each of the many spices and condiments need individual pan roasting before being puréed with roasted coconut.
LAMB ROGANJOSH
Classical and a traditional Roganjosh. The meaning of Roganjosh is simply ‘Rogan’ for rendered fat and ‘Josh’ for cooking under pressure.
MAKKI KAY DAANEY AUR PALAKH VEGETARIAN
Sweet corn kernels simmered with part pureed, part chopped baby leaf spinach, sizzled and flavoured with garlic, snipped red chilli, cumin and crumbled fenugreek.
VEGETABLE ULLATHIYAD VEGETARIAN
Baby corn, Chantenay carrot, mange tout & broccoli florets tossed quite simply with freshly grated coconut sizzled with black mustard seeds, curry leaves, asafetida and snipped red chili.
BHEENDA NU RAITU VEGETARIAN
Crisply fried baby okra blended in spiced yoghurt.
NAAN / CHILLI CHEESE GARLIC NAAN
PALAV
Basmati Rice flavoured with Iranian saffron.

DESSERT

CHOCOLATE TRUFFON
A persuasive combination of white chocolate mousse filled with candied cherries

QUICK-LUNCH CHRISTMAS MENU £22 per person
(Available ONLY for pre-booked group of 8 or more between 3-5pm)

STARTER

PAPAETA NO PATTICE NAY TAMOTA NI GRAVY VEGETARIAN
Potato cake filled with curried beef mince, served on a bed of Parsee style tomato sauce
TURKEY CHILLI FRY CHAPPATI
Shredded turkey tossed with sliced onions, green and red chilli, mixed peppers and a light drizzling of mixed spices. Rolled in plain flour chappati that is coated with date & tamarind chutney, and then slowly pan grilled
COCKTAIL LAMB SAMOSA
Minced lamb cooked with spices filled in a thin pastry & deep fried

MAIN COURSE

HYDERABADI LAMB BIRYANI
Lamb cooked in yoghurt with spices blended with saffron flavoured basmati rice and steamed
JARDALOO MA MURGHI
Diced chicken cooked in traditional Parsee style in rich gravy seasoned with whole spices and simmered with
Sun-dried organic Hunza apricots, garnished with straw potatoes.
DAAL TADKA VEGETARIAN
Simple lentil preparation sizzled with garlic, cumin and chillies
CUCUMBER RAITA
Diced cucumber blended in spiced yoghurt.
CHAPATTI

* Medium ** Hot <G> Contains Gluten <N> Contain nuts

Menu price does not include 12.5% service charge
which will be added to your total bill for your convenience.

Back to Food & Wine page