After a lovely warm greeting from Pervin Todiwala, the 56th Khaadraas Club Dinner at Café Spice Namaste got off to a great start with an enthusiastic and entertaining welcome speech from Cyrus Todiwala and his co-host for the evening, Romy Gill, celebrated chef from Romy’s Kitchen in Bristol.
If their introduction to the food was anything to go by, as honorary ‘Greedy Pigs’ we were in for a real treat!
And we were not disappointed. Even before the main meal came we were wowed by the Parsee maize papad which we enjoyed with delicious spicy chutney and pickle.
Romy’s Chollar Daal came next and then followed a succession of some of the most beautiful food we’ve ever tasted – how could a soft poached egg deep fried, and we mean deep fried, have tasted so amazing.
The butter chicken was stunning and their Parsee bread and butter pudding with Kesarwali Chaawal Ni Kheer provided the end to a perfect evening.
Throughout the night Cyrus, Pervin and Romy chatted with the guests as they wandered around the restaurant which was filled with the gentle buzz of satisfaction.
The evening was also an opportunity for ‘Find Your Feet’, a charity dedicated to changing the lives of rural families in the remote areas of Africa and Asia who suffer from hunger, to raise awareness of their great cause. They raffled some great prizes and all the money that they raised on the evening, which was just over £400, will be doubled by Natco Foods.
Our Verdict: If you LOVE Indian Cuisine you will Love Khaadraas Club Dinners at Café Spice Namaste and our recommendation is get along to one soon.
Our thanks to Pervin, Romy and Cyrus for one very special evening!
Sue and Majella, H&C News
The full menu from the night is below
The 56th Khaadraas Club Dinner
Menu
To begin With
SARIA & ACHAAR
Parsee maize Papad
With Our Splendidly Spicy Chutney & Pickle.
First Course by Romy
CHOLLAR DAAL
Cholar dal a traditional Bengali recipe of chana dal or Bengal gram cooked with coconut and spices. Dal is slightly sweet and fragrant with the use of whole spices. Served with a Bombay style bread roll.
Second Course
KOLMI PURR EDDU
Chopped prawns cooked with red onion, spices and crushed tomato, topped with beaten egg and baked.
MUNG BEAN NOODLE SALAD
Fine thread noodle tossed with fried garlic, chili, onion, diced cucumber, crushed toasted peanuts, spring onion, fresh mint and coriander in a light curry leaf flavoured lime dressing
Main Course by Romy
BUTTER CHICKEN
Butter Chicken has always been my favourite since childhood, every summer holidays we used to go to Punjab. While growing up in Bengal fish was eaten more in our houyse so tandoori dishes were exciting where you don’t eat fish all the time.
Chicken marinated in spices, ginger, garlic and Kashmiri chili and then cooked in Tandoor. The prefect balance of thick creamy cashew nut based tomato sauce works well with kasturi methi. Served with saffron rice.
Dessert
PARSEE PAAV MAAKHAN NU PUDDING
Parsee bread & butter pudding
KESARWALI CHAAWAL NI KHEER
Saffron & rice kheer