This Mother’s Day, Gunpowder will unveil a line-up of new dishes celebrating their mothers’ most treasured recipes. Founder Harneet Baweja and Head Chef Nirmal Save have drawn on family recipes and memories of their childhoods in India to create seasonal dishes, honouring the impact their mums have had on their cooking.
From the 20th March, Gunpowder, the home style Indian kitchen in Spitalfields will introduce their mothers’ dishes onto the Spring Menu with Smoked Aubergine with onions and tomatoes, done Punjabi style in a nod to Harneet’s Grandmother; Aunty Sulu’s Wild Rabbit Pulao, inspired by Nirmal’s mother and Harneet’s mum’s secret recipe for Baked Paneer Cheesecake with Blood Orange.
“Both of our Mothers’ cooking has had such an impact on Gunpowder’s food, their influences run throughout our menu but for Mother’s Day this year we wanted to acknowledge them properly and say thank you… without inviting them directly into the kitchen!” says Harneet.
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