Will you join Chef Cyrus Todiwala in supporting two great causes - ABF The Soldiers' Charity and
The Clink Charity? They need you!
Families of servicemen in need and ex-offenders on the road to rehabilitation will benefit from an exciting charity bash - An Evening of Hope -- to be thrown on 22nd November 2011 by Cyrus and Pervin Todiwala and Pipe Dream, a new organisation dedicated to helping aspiring restaurateurs realise their dreams.
This special 5-course dinner to be held at one of Pipe Dream's exciting pop-up restaurants in Southgate, North London is for ABF The Soldiers' Charity and The Clink Charity, made possible with the strong support of Game-to-Eat who are providing the best quality fresh game for the menu. There will be a raffle and auction prizes and every opportunity to help raise much needed funds for two outstanding causes. Namaste! Please join us.
THE MENU
1st Course
WELSH HEN CRAB AND MUSSEL CHAAT
West Welsh coast hen crab meat delicately seasoned with Himalayan Rock salt and fresh green chili with mint and coriander, served with mussels tossed with cos lettuce in a light garlic flavoured cocktail sauce.
2nd Course
PHEASANT AND PARTRIDGE CHILI FRY A LA GOA-PORTUGUESA
Shredded pheasant and partridge tossed with juliennes of spring onion, ginger, chili and garlic with spices and tomato, served with batons of fermented rice and lentil pancake
3rd Course
JUNGLI KHARGOSH KA MAAS
Diced rabbit marinated in yogurt and pureed red chili along with extract of ginger and garlic, slow cooked and served with crisp naan
Main Course
NORFOLK TURKEY NARGISI KOFTA CURRY / VAGHARAELA CHAAWAL
The very best of British Turkey served as one of the greatest of fusion food brought back from India, namely the Scotch Egg which Sir Walter Scott introduced into Britain. Turkey is minced together with fresh herbs and spices to form a kofta mince, which is stuffed with egg as always, fried and simmered in a rich creamy tomato sauce and served with star anise and cassia flavoured pulao rice
Dessert
A TRIO OF KULFIS
Kulfi, the Indian ice cream, has long been regarded as the best way to end a great meal in Cyrus & Pervin Todiwala's community,namely the Zoroastrians of India known as Parsees. The three favourite Parsee flavours are Rose & Cardamom, Pistachio & Macerated Dry Fruit
