A (LATE) ODE TO THE HAGGIS
Cafe Spice Namaste
Wednesday, 13th April 2022, 6.30pm
£85 – reception and dinner including whiskies
Cyrus & Pervin Todiwala enjoy the taste of good whisky, and for years have made a point of saluting the great bard Robert Burns with an annual supper at Cafe Spice Namaste matching all manner of haggis with superb whiskies.
This year it was difficult for us to hold our Ode to Haggis night in January, but we’re glad our friends James MacSween of world-renowned MacSween Haggis and Alan Wardrop of Glengoyne, the superb single malt, were game for a late ‘Burns Night’, in time to herald the spring. So mark your diaries for Wednesday, 13th April at 6.30pm for our (Late) Ode to the Haggis.
This year marks the first in our new home at Royal Albert Wharf, so it’s going to be extra special with a scrumptious reception and multi-course menu. Get ready for a piper’s fanfare courtesy of Pipe Major of the Black Watch, Chick Mackie.
It’s such a fun evening, we can’t wait! Will we see you there?
(We will also look after those who may not have a love for whisky!)
(with Glengoyne 10 years)
Blended haggis ball rolled in semolina.
OVO ENCHIDO COM HAGGIS MOUSSE
Eggs filled with spiced haggis mousse.
VEGGIE HAGGIS PATTY
Mixed Vegetable Haggis Patty
(with Glengoyne 12 years)
CHILLED CREAM OF HAGGIS SOUP IN A POORI
Creamed Haggis Soup filled in a crisp flat bread balloon.
VEGAN HAGGIS CAKE WITH ORGANIC APRICOTS
Spiced Vegan Haggis Cake filled with crushed Malataya apricots,
crumb-fried and topped with pistachio mayonnaise
(with Glengoyne 18 years)
Blended Haggis topped & baked with Cheese Chilli & Cumin mash
A rendition of the dish created by Cyrus Todiwala for HM The Queen’s first
Diamond Jubilee Lunch in 2012
(with Cask Strength Glengoyne)
BLACK IS BLACK I WANT MY BABY BACK
Spiced Jasmine & Black glutinous Rice bomb,
filled with crushed Bitter Chocolate and Chilli on Black Pudding,
served on a bed of Goan-style Coconut Curry.
(With Glengoyne 21 years)
CHOCOLATE WHISKY & MIXED NUT CHILLED SOUFFLÉ
A chilled Chocolate, Whisky & Mixed Nut Soufflé, topped with
Orange Jelly & accompanied by a Madeleine steeped in Masala Chai Whisky