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BOOKING & FURTHER DETAILS
If you would like to know more or make a
booking please email me and I will get back to you as soon as possible. If you
would like to make a booking but prefer to do so by post please download my
booking form and send it to the address given on the form. Additionally I offer
a Q & A section that may answer some of your questions. Links to all of
these can be found below.
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COOKERY PARTY
- NOTES
Sit back and enjoy the evening
along with your friends, whilst I take care of the cooking, and as I will be
bringing everything with me, all you need to do as a host is provide the Drinks
and nibbles.
Most of my customers request a 7pm start, and all being
well I aim to have the food ready by 9:30-10:00 after which I will clear away
my utensils, and make a discrete exit allowing you and your friends to enjoy
the food at your leisure.
Unless it is your intention to treat your
friends to the evening, may I ask that you collect the fees from each of your
guests in advance to avoid spoiling the mood of the evening.
I will of
course bring a limited supply of Spices and Spice Tins should you or your
guests wish to purchase them. Each of your guests will receive the recipes for
the dishes being cooked.
Further information for Cookery party hosts can
be found in the information sheet below, this is in Adobe PDF format, which
requires that you have Adobe Reader installed on your system to read it.
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A FEW OF MY FAVOURITES
I have outlined below a few of my
favourite dishes, however if there is a particular dish that you would like to
see cooked - please ask. Depending on time and your requirements I may be able
to include one or two dishes along with accompaniments.
My heritage is
Gujarati Indian, consequently my cooking style is based upon this. Generally
speaking Gujarati cuisine is a mainly vegetarian cuisine, and
a typical meal may consist of daal, rice and vegetable curry. The sheer variety
of vegetarian food in Gujarat, prompted Madhur Jaffrey to call it the "haute
cuisine" of vegetarianism.
| DISH |
DESCRIPTION |
| Chicken or Lamb Curry |
An
Indian family favourite - Chicken or Lamb cooked with, Onions Tomatoes and
spices. The chicken version can be cooked with just breast meat, or leg &
breast meat together, However the Lamb version really does benefit from having
the bones added as they add another dimension to the sauce. |
| Meat Biryani |
Biryani is a Rice dish layered with Chicken or Lamb curry, potato, yoghurt and
onions, which is then cooked in the oven. |
| Butter Chicken |
Marinated Chicken breast, which is then cooked off in a Tomato, Cream and
Butter. This dish is possibly the origin of Chicken Tikka Masala. Obviously as
the ingredients suggest this is perhaps the most indulgent dish in my
repetoire, although not to be missed and is always a favourite. |
| Tandoori Chicken |
Tandoori Chicken - Chicken marinated in yoghurt & spices then oven cooked
in a hot oven or barbecued, and drizzled in a little butter and lemon juice.
|
| Sheek Kebab |
Sheek
Kebab - Lamb mince flavoured with Ginger, Chilli, Garlic & Spices, and
formed around a skewer and cooked over a BBQ or under the Grill. Great eaten
foled into a Naan with Raita. |
| Cauliflower & Potato
Curry |
Also
known as Aloo Ghobi, always a favourite and adds a nice contrast to many meat
curries. It is a "dry" dish similar to Bombay Potato. |
| Bombay Potatoes |
This is
a "dry" dish of potatoes cooked with spices. As a variation I like to add a few
fresh tomatoes towards the end of cooking to give it a little twist. |
| Mung Dhal |
A
similar dish to Tarka Dhal, but prepared with Mung Beans (Dhal). |
| Okra Curry |
Another
"dry" curry using Okra or Ladies Fingers. |
| Pakoras |
Pakora's also known as Bhaji. They are essentailly fritters
containing various vegetables, including Onions, potato & aubergine etc.
The batter is made with Chick Pea flour (Gram flour) with spices then deep
fried. |
| Prawn Curry |
A
particular favourite of mine, fantastic with a squeeze of lemon and eaten with
a Chapati. Cooked in a delicately spiced tomato sauce. |
| Fish Curry |
Prepared in a similar way as prawn curry, with the fish added at
the last moment to avoid overcooking. |
| Samosas |
Can be
Meat (lamb) or Veg. Perhaps a little fiddly to prepare but always worth the
trouble. Indians love them as a snack, but they make a great starter served
with Tomato or Coriander Chutney. |
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