So your abstention ends on Thursday, & we are stocked up with gin, wine & beer,
Go on treat yourselves, now that the end of lent is here.
Why not have something delicious to accompany that lovely drink,
Indian cuisine by Vish, on Friday & Saturday, impossible to refuse don’t you think ?
Punjabi Samosa, as the name says, is a tasty and traditional snack from Punjab. This highly tempting samosa recipe is larger in size than the usual samosa and to keep it healthy I have not deep-fried in oil.
Coconut Chicken Curry
Curried chicken simmered in coconut. Chicken curry with coconut is a slowly cooked chicken curry deeply spiced with fennel, cinnamon, and coriander and simmered with coconut till tender. However, the patience is actually considerable for this absolutely delicious recipe.
Bhindi Fry (Ladies’ finger)
A tasty North Indian style dry fry made with onions, enjoy this with Paratha. Bhindi Fry is stirred fried okra that is Chopped and prepared with spice mix such as garam masala, turmeric, fenugreek leaves and my mums homemade masala.
Matkai Usal (Moth Bean Dal)
Matki Usal is a popular Maharashtrian preparation that is prepared in our homes quite frequently. In this dal preparation, sprouted Matki (Moth Beans) is the star performer which is combined in a thick masala prepared with roasted onion, fresh garlic, fresh coriander and dry coconut and spiced up with my Mothers bottled masalas as per my region which is Mumbai in Maharashtra. Being rich in protein, moth beans are superb at building muscles and providing energy. They contain B vitamins, too, which help in fuelling the body. Moth beans also yield good amounts of magnesium, calcium, potassium, phosphorous, manganese, iron, copper, sodium and zinc.
In India, the condiment is used to cool the palate. That yoghurt thing served on the side of your Indian meal? That’s raita, and it’s served to absorb any heat caused by chillies. The casein in yoghurt absorbs capsaicin, the compound that gives chillies their punch. Scientific, see?
Paratha (North Indian Style)
Parathas are one of the most popular unleavened flat breads in the India part of the Indian Subcontinent and they are made by baking or cooking whole wheat dough on a tava (Pan) and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis.
Plain Basmati Rice
**Traces of Gluten/Nuts. £ 15.95 All included**
Kim’s Lamb or Everdon Rib of Beef, with Roasted Potatoes, fresh Vegetables,
Yorkshire Pudding, Creamy Potatoes + Sauces.
Goats cheese, pesto, thyme & tomato tart.
Orange & Almond Cake
Daily Lunch Menu
Home Made Soup with Warm Bread £5.50
Melty Onion Toasts (Onions, Thyme & Cheese) £5.95
Tart Provençal – Goats Cheese, Tomato, Basil & Thyme £5.50
Chilli Con Carne with Warm Crusty Bread £6.95
Burnt Aubergine Veggie Chilli , warm crusty bread £6.95
Smoked Mackerel Pate with Warm Baguette or Toasted Bread £6.50
Tartiflette (Potatoes, Robuchon Cheese, Lardons,Onions & Cream) with Mixed Leaves £7.50
‘Everdon’ Beef Casserole with Warm Crusty Bread £7.50
Warm Baguette served with Mixed Leaves, Dressing,Chutney & Crisps.
Kim’s Lamb with Mint Sauce
Home Produced Sausages & Onion
Bacon & Brie
Brie with Cranberry
Beef & Horseradish
Ham & Cheese £6.95
Cheese & Onion, Cheese. £5.95
Treacle Tart, Chocolate Brownies or Orange & Almond Cake £5.50
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