Indian food is vast , rich and flavourful. It’s everything you think it is and everything you may think its not, all at once. It’s cool, it’s hot, it’s rich, it’s light, it’s simple, and it’s complicated. It’s a combination of history, tradition and innovation. ‘Indian’ food is catchall term that brings together at least 36 distinct regional cuisines – the wheat heavy North, the rice and coconut happy South and everything in between. We’re not even getting to some of the more popular Indian fusion cuisines yet (Chinese, Malaysian, Anglo), which all have a life and history of their own, evolving with people, through places and time.
In the first Savour menu, I’ve tried to highlight traditional flavours from across India. Adhering quite strictly to ‘traditional’ recipes for flavour, I’ve indulged my creativity to let it run it’s own course. Now, this collection of recipes could comfortably be two or three full menus, but I served them as a tasting menu at the launch event. I hope you enjoy them as much as I do! Try em’ out, leave me a note or tag me in an Instagram photo of the dish!
Nimbu paani – lemonade
Muttar-mushroom moobhar – a quick amuse bouche to get you going
Spring chaat roll – spring roll inspired black chana chaat
Kerala chawalcini – arancini inspired Keralan coconut curry & rice
Roadside baida – scotch-egg inspired keema baida pav
Devilled Akoori – picnic inspired Parsi eggs
Chips all rai – mustard seed tater-tots
Sambhar sauce – a spicy take on an ol’ staple
Pundit amigos – enchilada inspired explosion of Kashmiri flavours
Hazar phool – mille feuille inspired khari biscuit and shrikhand dessert
Millenial malpuas - with sea salt caramel and orange blossom