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How sweet is spring to our palates! Cyrus and Pervin Todiwala offer you a new Springtime Grazing Menu featuring delicious tasting portions of our all-time favourites. Create your own springtime feast, as ample as you make it!
And look out for the 'Trealy Farm Corridor' from Trealy Farm Charcuterie, winner of the BBC Food & Farming Award and voted Britain's best homegrown charcuterie. Chef Patron Cyrus and producer James Swift picked every item themselves!
Namaste!
Prawns Peri-Peri
Tiger prawns tossed in our very own fiery hot Goan peri-peri masala & served with a tangy salad
Khusta Poori Bhaji
A Bombay-style semi-dried potato preparation sizzled with cracked mustard seeds, green chili, turmeric and peanurs,served with a flaky poori --
the 'Khusta Poori'
Vegetable Samosa/Rugda
Dry white peas slow cooked then sizzled with minced garlic, chili & cuminb, served topped with a vegetable samosa and drizzled with date & tamarind chutney and spiced yoghurt
Tandoori Goosnargh Sausage
Goosnargh duck sausages made and spiced exclusively for us by John Swarbrick. Marinated traditionally, skewered and chargrilled in the tandoor
The 'Trealy Farm Corridor'
Vindalho de Chorizo Condimentado
Hot Spanish-style chorizo diced and simmered gently in Vindaloo gravy with diced potato & peppers, topped with crisp fried chapatti strips
Xacutti of Venison & Game Chorizo
Probably the most complicated of curries in the world, 'Xacutti' has over 22 ingredients, individually roasted & ground with coconut. Diced game and venison chorizo is then slow-cooked and blended into the curry. Served with a warm bread roll.
P.S. In case you haven't seen it yet, we are absolutely thrilled at the wonderful review that Cafe Spice Namaste received last month in
THE NEW YORK TIMES.
IN LONDON, FLAVORS OF INDIA WITHOUT THE FUSS
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