Specials of the Month
This month’s menu is in support of the following:
‘NOSE TO TAIL’ To Encourage Eating Cheaper Cuts Of Meat
‘SLOW FOOD’ Movement Encouraging Traditional Slow Cooking &
‘WORLD OCEAN DAY’.
SALADA DE COLARINHO DE PORCO CAFREAL ¢
Slow Cooked marinated collar of Gloucester Old Spot, served warm on a bed of mixed greens with micro cress, croutons & fried duck egg.
WESTER ROSS SMOKED SALMON & CREAM CHEESE NAANWICH
Freedom Food and RSPCA approved smoked salmon from Wester Ross, blended with cream cheese, minced green chili, mustard and cumin, served filled in a Naan.
Skewered Sheek Kavaab made with minced guinea fowl & turkey blended with green chili, mint, coriander ginger and garlic & spices. Johnson & Swarbrick are top producers and also make our duck sausages with a special blend of spices.
GOAN KING PRAWN PULAO & CURRY “PLATE” ¢¢
King prawns tossed with sliced red shallot, ginger, garlic, chili, tomatoes and spices, blended with rice, steamed, served with a coconut curry also known as “Saurac” in Goa, red onion salad and fried papad. This would be called a “King Prawn Pulao Plate” i.e. a complete dish
BREAST OF CHICKEN MAHARAJAH
Supreme of Goosnargh Chicken, stuffed with Paneer blended with crushed fennel seeds, pepper, chili, and walnuts, marinated in saffron infused yogurt, skewered chargrilled and glazed with egg, served on saffron rice with “Makhani Sauce” (creamed tomato and cashew nut sauce flavoured with crushed fenugreek leaves and cardamom)
This is a great Goan Classic which I am afraid we do not make very often sadly, for two reasons….Firstly of course we feel a bit lazy to do so as it is terribly time consuming, but also because we feel that the British Public for some reason has lost its love for offal, something we Indians love very much indeed. So! Great British Lop Pork from Liz Harstone of Hazeldene, Farm slow cooked with diced pork liver & Kidney in a special masala flavoured with crushed black pepper, cumin, ginger and garlic, palm vinegar and of course the great slow toasted cumin. Served with steamed rice as at traditional Goan weddings and fests.
THE SEASONAL VEGETABLE THALI
Do please refer to our monthly British Vegetables in season and select any three, we will add a Daal, Rice, Farsan (a snack), papad, Roti, a tiny bit of red onion salad and to finish an Indian sweet.
¢ - Represents Chilli Heat, V - Vegetarian, N - Contains Nuts & G - stands for Gluten A discretionary 12½ % service charge will be added to your bill for your convenience