|
Starting Monday, 23rd November and for a limited period only, Cafe Spice Namaste is offering you a unique, mouth-watering 'Taste of Jersey' Menu. What better way for us to mark National Curry Week?
Fresh from his success at the BBC Good Food Show last weekend, Chef Cyrus Todiwala has got straight back to work, devising a novel set of dishes using the very best produce of Jersey. He visited the island recently with his wife Pervin, and they simply couldn't get over the quality of the meats, vegetables and seafood. And the oysters! Simply no question about it. The results you'll find when you visit us very soon at Cafe Spice Namaste. We look forward to seeing you!
'A TASTE OF JERSEY' MENU...thrill your senses
STARTERS
RAWA FRIED OYSTERS FROM STEVE LUCE
Oysters freshly shucked, marinated in peri-peri masala, rolled in semolina flash fried & served on beetroot and red cabbage salad in herbed mayonnaise dressing
CAPTAIN LOBSTER'S JERSEY CRAB KERALAN STYLE
Flaked crab-meat tossed with sizzled mustard seeds, cumin, curry leaves and fresh grated coconut on Trevor Le Brun's parsnip-potato and spinach cake
TENDER GREEN BROCCOLI & CAULIFLOWER PAKORA
with butternut squash and garlic puree
MAIN DISHES
LOBSTER THERMIDOR A'LA CHAMBERS
This used to be one of the biggest sellers in my kitchen years ago at the exclusive Chambers Club in the Taj Mahal Hotel Bombay. Traditional by way of its mustard influenced sauce, but spiked with a hint of fresh green chilli & a dash of garlic and coriander.
TANDOORI KESARI BLACK BREAM
A few weeks ago we had this very fish on the menu and it soon became very popular. This is bream from Jersey is of superb quality. Marinated traditionally but enhanced with saffron, skewered and chargrilled.
CALDINE de PESCE COM MARISCAS
Fillet of wild line caught seabass and Jersey scallops simmered in one of India's mildest curries from Goa made with coconut milk and just a hint of chilli & flavoured with curry leaves, cassia and cardamom, served with steamed rice.
ABAFADO CARNE DE VACA
Cubes of Jersey beef fillet from Darren Quenault's classic herd marinated in Goan red masala with crushed garlic, chargrilled and served on a bed of a fiery hot stewing gravy (Abafado) with diced carrot, leeks, potato, squash, shallots and parsnip, served with steamed rice.
BRUSSELS SPROUTS & ROMANESCO JHALFARZI
Romanseco florets and Brussels Sprouts from Trevor Le Brun & a combination of peppers and tomatoes tossed with sliced yellow onion, shredded ginger, garlic and chilli
DESSERT
THE CLASSIC HERD CRÈME CARAMEL
Believe it or not, but the veritable Caramel Custard is probably one of India's more popular desserts. In our minds to this day, one of Bombay's oldest restaurants The Britannia still produces one of the finest custards, made very, very slowly indeed. We hope to come near enough with the fabulous milk and cream from Darren's Classic Herd.
| 
