‘Food for thought’, this menu is only the start of what can be assembled for special suppers or supper parties

** Starters **

(With green, tamarind and coconut chutneys; Persian preserved lemon and red chilli pickle)

  • Crushed masala potato papadum nibs

  • Mini-puris stuffed with masala cauliflower, tomato/onion salsa, sev sprinkle

  • Kale pakora (subtle spicing and crispness makes for much more delicate morsels vs the usual takeaway suspects)

  • Rose harissa lamb (or turkey) keema kabab

    ** Biryani (other main) course **

    ** Vegetable course **

  • Salads/raita

    • Beetroot and radish (both roasted) raita in yoghurt/creme frais base with tempered mustard seed or

    • Borani Esfanaj (spinach) raita in garlic/herb yoghurt/creme frais base

    • Shirazi (tomato/cucumber herb) salad in lime base

  • Other sides matched to contrast choice of biryani: 

    • Paneer kofta - hand-made paneer - spinach cream of cashew and fennel

    • Pumpkin (or butternut squash; roasted) - fenugreek - coconut

    • Stuffed baby aubergine - tamarind - cayenne

    • Crisp okra - tomato - cumin/coriander

    • Parsi vegetable patia - medley of colours in delicate seasonings

  • Mumbai (Parsi) five-star dal - red lentils, tomato, cumin/garlic tadka

    ** Parathas **

  • Whole wheat and flakey

    ** Dessert **

  • Rooh Afza phirni - fragrant Persian rice pudding on guava compote (sparingly) coddled in aniseed liqueur or guava passionfruit rum - pistachio praline lime crumb

    or

  • Fragrant mango pannacotta - pistachio praline lime crumb

    ** Chai or fresh mint tea, mithai and halwa **

(Paired wines also available by arrangement) 

Other a la carte selections:

  • Butter (makhni) chicken: tandoori marinade grilled chicken enveloped in buttery tomato light cream with coriander, fresh ginger, cumin and lemon (an elegant, well-versed recipe handed from an auntie, and vastly different from usual takeaway suspects!)

  • Orange blossom pan-seared cod scallops: subtly spiced cream for fragrances to take centre stage

  • Masala-roasted salmon: pink against verdant green spinach and coriander sauce

  • Tahdig pulao: Persian rice with saffron, crisp with fluffy, buttery core

  • Aubergine fesenjān: Roasted baby aubergine in Persian stew of pomegranate molasses and walnut base (vegan)

    Exclusive masala dosa brunch, lunch or supper:

    Authentic South Indian crisp ‘paper’ dosa filled with masala potato, red chillies and coconut spice-tempered chutney, served with lentil sambar and yoghurt rice with cucumber (please note: this special meal requires on-site preparation of the dosa - while all other components also prepared traditionally as influenced by the chef’s South Indian upbringing!); sweet ending of semolina-cardamom kheer with butter-roasted almond-sultana.