Ragda ball: Creamy potato & peas bon bons on bed of chickpeas stew
Tamarind & mint sauce drizzle and garnished with micro herbs
STARTER
Prawn: Smoked paprika tiger prawn on semolina cake
Served with mustard cream, garlic spinach and coconut spicy sauce
(Veg option: Roasted cauliflower)
FIRST MAINS
Chicken roulade: Chicken wrapped in bacon and filled with ricotta & pine nuts
Served with tomato & veg stew and crispy broccoli
(Veg option: Paneer)
MAINS
Loin of lamb: Spiced crusted loin of lamb with mustard potato mash
Served with, crushed peas, cranberry relish, pickled cucumber & mint yogurt
(Veg option: Jack fruit)
DESSERTS
Warm chocolate banana bread with cinnamon caramel
Served with Irish cream ice-cream on nut crumb
Please register your interest for future events at https://anuragfoodstory.co.uk/pages/supper-club-chef-nights