THE KHAADRAAS SUPPER CLUB
Where all you need is a sense of adventure and a healthy appetite!
Tuesday, 22nd November 2022, from 6.15pm
£45 (+ service) – Multi-course Dinner
Come and join Cyrus and Pervin Todiwala on Tuesday, 22nd November from 6.15pm when they personally host their unmissable supper clubs. Where every course is meticulously planned and made with the best local and seasonal ingredients.
Cyrus will enjoy explaining each of the 4 courses of sophisticated Parsee dishes, inspired by Todiwala family recipes. It’s an education and a feast for the palate like no other.
All for just £45pp (ex-drinks & service charge). Won’t you join us?
Regional Street Food Specialities
BOMBAY VADA PAV
South Indian-style potato dumpling filled in a roll with garlic and green chutney
OLD DELHI-STYLE DAHI BHALLA
White lentil cake steeped in spiced yogurt, drizzled with a tamarind sauce
Parsee and Punjabi Snacks
PARSEE-STYLE VENISON PATTICE
Cake of roasted mince venison blended with crushed potato, gently spiced and crumb-fried
PUNJABI SAMOSA WITH MASALEDAR CHOLE
Vegetable samosa in a shortcrust pastry served on a bed of spiced chickpeas
KASHMIRI-STYLE SPICED YAKHNI OF LAMB PALAV
‘Yakhni’ means ‘extract of’. In this case, spiced lamb stock and slow-cooked chopped lamb is used to create this unique pulao. A winter special in the cold north.
SINDHI-STYLE ALOO PALAK
Part-pureed and part-chopped spinach and fenugreek with cubes of potato seasoned with crushed coriander seeds, ginger and garlic
PANEER MAKHANI AMRITSARI-STYLE
Cubes of Indian whey cheese simmered in rich creamy tomato-based sauce with pureed cashew nuts flavoured with crumbled roasted baby fenugreek leaves
A Trio of Desserts
BAUBLE OF STICKY RICE AND FIGS
Jasmine rice balls filled with chopped figs
JALEBI WITH CLOTTED CREAM
Indian battered pinwheel warmed and served with clotted cream
The most popular of Indian sweets, Gulab stands for rose, and Jamun is for fruit. This is a semi-dried or reduced milk dumpling in light rose-flavoured syrup.BOOK NOW