Just like every year in the past, we are offering the “Tastes of the East three course Banquet Feast” on this Halloween – Wednesday 31 October 2018.
No gimmicks, no jacked up prices, just good food at a fabulous value in a refreshing ambience; a meal and an evening you will remember for years to come and that’s a promise.
Culinary Selection – Buffet Style, with Appetisers served at the table:
Here is how it works:
Appetisers, served to your table are:
Specially seasoned olives ‘V’ GF’
With onions, tomatoes, lemon juice, cumin, cracked black pepper and extra virgin olive oil
Humus ‘V’ ‘GF’
Our famous humus prepared freshly using our own recipe and ingredients, with a hint of garlic, lemon and a drizzle of extra virgin olive oil
Mast-o-bademjan ‘V’ ‘GF’
Aubergines baked in clay oven, cooled down and finely chopped, then rubbed in salt n pepper and garlic. Afterwards folded into yogurt and garnished with cumin.
Our famous unleavened bread, baked in a clay oven at extremely high temperatures, this is the most delicious flat bread that you have ever tasted, ideal for dipping in this course!
A selection of the following, as a self service buffet (I have replaced some of them on this Halloween with PUMPKIN dishes):
Fesenjan (chicken) ‘GF’
Fesenjan, also known as khoresht-e fesenjan, is special occasion Persian food. I have reinvented this old favourite this with chicken! Once you taste it and if you are into sweet and sour savoury dishes, you will dream about it at night!
A thick and naturally sweet and sour dish cooked with pomegranate juice, tomatoes, onions, but without the walnuts. Although, this is exclusively my own recipe, I still name it after the same what mum used to call it!
Not only is this my favourite Persian influenced dish, but it will soon become yours, too! Simply delicious!
Described as mouth-watering!
Gosht-e-Akbari (lamb) ‘GF’
A rich and spicy lamb curry that apparently dates back to the late 1560′s, during the reign of Akbar the Great (one of the Moughal rulers). Moughals transferred the Persian literature and culture to India, thus forming the base for the Indo-Persian culture; hence the North Indian connection with my restaurant!
Cubes of lamb are cooked until tender and succulent in with ‘Cubes of PUMPKIN’ onions, garlic, ginger, cumin, cardamom, cloves, coriander powder and salt to taste.
An absolute delight for meat eaters!
Chickpeas and potato ’GF’
Spicy Potato Chickpea
My North Indian selection: Fairly spicy, this very special vegetarian dish is simply delicious and unlike anything you might have tried before. Cooked with just onions, garlic, whole grain mustard, fenugreek, cracked pepper and salt, it tastes scrumptious!
The delectable award winning chicken curry that won me the Shropshire Curry Chef of the Year. Cooked with onions, tomatoes, clay oven roasted peppers, fresh ginger, garlic, green chilli, cumin, cloves, fennel seeds, cinnamon, salt and cracked black pepper.
Ghormeh Sabzi ’V’ ‘GF’
Also written and pronounced Qormeh Sabzi, this is the latest addition to my menu. It is a traditional and very popular Persian dish, served when family members return home after being away.
It is deliciously savoury and loaded with the flavours of several different green herbs. I have omitted the meat and have used Rose coco beans (peas is my addition!), spinach, onions, fenugreek, parsley and sun dried limes! It is traditionally served atop Pollo (rice), but very pleasant and very comforting with nan, too.
A must try one!
Red and white spiced Lentils ‘V’ ‘GF’
Lentils have finally shaken their image as a fattening “poor man’s” legume and have even become somewhat glam! I have left the meat out of this dish in order to make it extremely versatile but still very delectable, indeed.
Combination of white and red lentils are cooked with onions, tomatoes, cumin and fresh lime juice giving it the lip-smacking quality! A tempering of garlic flakes in hot oil gives it the unique flavour, quite distinct to this dish.
Non vegetarians; Do not thrust aside this dish!
Murgh Kabab ‘GF’
Murgh means chicken. I use the breast meat, leg and thigh meat and butterfly it open, after removing the bone. Thereafter I marinade it in grated onions, oil, salt and pepper with a few chilli flakes as well as some cumin and leave it overnight.
I cook it in clay oven at very high heat on a long skewer. This gives it a lovely texture and it quite literally melts in the mouth
PUMPKIN, cauliflower, carrot, ‘Dorrington grown potatoes’, peas and aubergines ‘V’ ‘GF’
Not so Persian at all, this has been a very popular dish since its introduction, on my menu. It is cooked with onions, ginger and salt to taste, garnished with fresh ginger julienne.
Biryani style basmati rice ‘V’ ‘GF’
Prepared for the evening. Literally meaning vegetable and white rice. Aromatic Basmati rice steamed with veg and fruit like grapes, sultanas, plums and even apples and pineapples.
Onions, mushrooms, cabbage and tomatoes ‘V’ ‘GF’
And whatever I find on the the day; all thrown in and heated with a bit of oil, salt and pepper, rather than fried. Again plainly basic but flavoursome.
One of my few signature dishes, in Persian means fried fish. River cobbler (a freshwater fish with a moist and meaty texture), seasoned and marinated in salt, Carom seeds, lemon juice, pepper – both black and red, with onions in a light tempura like batter. Moist, luscious and plainly delicious! A must try one!
Chickpea and golden sultana Pulao ‘V’ ‘GF’
Oh this is just scrumptious! Aged old very rare and special basmati rice cooked with an array of spices, including green & brown cardamom, cumin, cloves, cinnamon sticks, black peppers, bay leaves, whole coriander seeds, fennel seeds, fried julienne carrots, golden sultanas and chickpeas. This is something you haven’t tasted before!
Salad Olivieh ‘GF’
Apparently comes from the very north of when it was Great Persia that included Armenia and Azerbaijan; hence the alternative name Russian Salad. I still call it by its real name – Salad Olivieh.
Cold chicken with apple, pineapple, carrots, white cabbage, boiled potatoes and eggs, all folded in our mayonnaise and a touch of cream. No spice but still yummy!
Salads and dips
In addition, we have a variety of vegetarian and vegan salads and dips – as much as you fancy.
Afters – self service:
Ground Basmati rice, plain whole milk, sugar, cardamom, floral extracts and honey. Set and chilled with golden sultanas.
Another sweet dish imported by the Moughals. Persian word for Mongol is “Mughal,” from which we get the English word, “mogul,” meaning “tycoon”. Traditionally, this dish is served in the Indian Subcontinent on the special occasion of Eid, twice a year. It is here for you enjoy whenever you would like to!
Made with vermicelli, plain whole milk, honey/sugar. sultanas, dates and floral extracts. Divine!
Fresh pumpkin, cooked in butter, honey, sugar, anise seeds, raisins and rose water; delicately sweetened and aromatic.