Saturday, 23 May 2009

Indian Spring Flower menu update




Cava with rocket flower (vanilla taste to this flower)


Home-made bombay mix

Asparagus mimosa with viola flowers and sage, geranium and thyme flower butter

Chapatti hot off the griddle

Our guest chef Hardeep Singh Koli presents:
Smoked aubergine and pea curry
Basmati saffron rice.
Green apple chutney
Rose coloured onion salad with tomatoes and flowers


Rosewater kulfi with crystallised rose petals and edible gold accompanied by a heart-shaped violet essence shortbread with lavender sugar 


Fresh mint tea with pinenuts 
or 
coffee
or 
rosebud tea from Galvin at Windows

Master chocolatier Paul A Young is bringing Indian spiced truffles with orange and coriander


Edible flowers provided by First Leaf Edible Flowers.
Inspiration by Kathy Brown's book 'Edible Flowers'.

1 comment:

  1. Wow, is this tonight's? Hope you do it agaian - sounds absolutely amazing! Am at my Manc friend's place in East London, and we're making a curry, but it won't be anything like this!

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