More and more people  are starting to learn the intricacies of Parsee cuisine, thanks to our Khaadraas Club nights. And the penultimate Friday in September will mark our fifteenth!

 

This is cooking the way Chef Cyrus Todiwala's Mum taught him. Refined, sophisticated, delicious. The very apt name of the 'KHAADRAAS CLUB' means it's the club for the die-hard foodie (or 'The Greedy Pig's Club', depending on how you look at it!).

 

 

 We're going native at theAbergavenny Food Festival on

Saturday, 17th - Sunday, 18th September

 

'Abergavenny is to Food as Cannes is to Film,' it's been said, time and again. For the fourth year running, you'll find us at the Abergavenny Food Festival in Wales, where we've taken a stand at the castle offering Mr Todiwala's Organic Bombay Bangers and Seven Spice Burgers, along with firm favourites such as Masala Dosas, made with produce from the Rhug Estate. And don't forget our Mr Todiwala's Pickle and Chutney Parade at the Brewer's Yard. Minted Mango & Ginger Relish, Tomato & Hot Garlic Chutney, Parsee Wedding Pickle, Aubergine Pickle, Venison Pickle, Wild Boar Pickle...All guaranteed to make your taste buds tingle!   

 

For more information on how we're going native in Abergavenny, click here!

 

 

16 Prescot Street