Cooked with bone to enhance flavour. Dish was served on the East Indian Railway which opened in 1867
Uses the Khansama’s ‘Glace trick’ of 100 hour process of marinating and cooking
Usually cooked on steamer kitchens, a journey from southern India to British Ceylon
The style of Jalfrezi cooking invented by the British Raj while developing Indian Chinese Cuisine using left over
The original Persian recipe of ‘Tabriz Köftesi’ travelled with Mughals modified by the cooks for British vegetarian Babus’
Lal Mohan is commonly known as Gulab Jamun in the UK. The history of Lal Mohan goes back to medieval India. Rumour has it that it was accidentally created by the chef of Mughal emperor Shah Jahan.
Makar Sankranti marks the transition of the Sun into the zodiac sign of Makara (Capricorn) on its celestial path. It is the Indian harvest festival and celebrations are held to mark the arrival of spring. Sweets are made for the celebrations using the fresh harvested ingredients.
During the Mughal period in the 16th century, the mixing of dense evaporated milk packed into metal cones and immersed in slurry ice, resulted in the invention of Kulfi.
The fruits of India must have come as quite a pleasant surprise to the Memsahibs who obviously become used to them turning all the seasonal fruits into many indulgent desserts. We have chosen our favourite chai, pineapple and papaya and developed slightly to use modern gastronomy.
2 course – £29.95 3 course – £33.95