Starters
Hara Bara Kebabs
These potato and pea “Hara Bara” kebabs are another of our adaptations produced from Meera Sodha‘s excellent recipe book “Fresh India“. I have modified it to avoid the use of any oil and baked them rather than frying them and found the whole dish easy to make and were very tasty.
Read MoreBeetroot Shami Kebabs
This vegetarian shami kebab recipe is an adaptation of one from Meera Sodha‘s excellent recipe book “Fresh India“. I have modified it to avoid the use of any oil and replaced the paneer with quark. This makes the recipe lighter and was a bit of an experiment but I was really pleased with the end results.
Read MoreCurry Leaf Calamari
This beautiful sounding seafood dish comes courtesy of guest chef Awanish Roy who is the Executive Head Chef of Saffron Summer.
An Indian fine dining restaurant this recipe is influenced by the seafood specialities of the coastal belt of Goa, Kerala and Malwan in India.
Read More