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Babur
Brasserie are celebrating Basant, Punjabi New Year. Head
chef, Jiwan Lal, is Punjabi and has been anxious for some time to
feature the richly-spiced cooking of his homeland.
Jiwan and the rest of the kitchen
team always work hard to present the best traditional regional
cooking for our food festivals but, as you might imagine, Punjabi
cooking is especially close to his heart. There are some wonderfully
spiced dishes of lamb, free-range chicken and partridge, prawns with
mustard greens and the emblematic dish of spring in Punjab - sarso
ka saag - mustard
greens and spinach with thin, crispy maize meal bread.
In springtime, the fields of the
Punjab are yellow with mustard flowers and sarso (mustard greens) are
at their best. Women wear yellow clothing and families take picnics
– either to fields or to rooftops – and boys fly patang,
the fighting kites that have become so popular in kite flying
competitions around the world.
Menu
starters
Amritsari macchi
Bekti fish coated with gram flour
batter and carom seeds
Reshami kebab
Saddle of rabbit tikka spiced
with peppercorns & saffron
Bhatti ka habutar H
Pigeon marinated in five spices,
cooked in the clay oven
Sarso wala jhinga
Black tiger prawns marinated in
fresh mustard leave & chilli
Dhungar lamb tikka H
Noisesttes of lamb marinated with
smoked, crushed spices
Steamed shoulder of lamb H
Lusty, moist, falling off the
bone, with red onion/cucumber kachumber & tandoori roti
Paneer chutney wala V
Grilled cottage cheese tikka
sandwiched with mint chutney
Aloo chana chat V
A famous street snack with potato
and chick peas
mains
Raarha lamb H
Lamb cooked in tomato onion
masala served with chilli paratha
Carignan, Clos Des Clapisses 2005
Franconia 2005, Germany
Makhani chooze
Tandoori roast baby chicken
cooked in a creamy tomato sauce
Franconia 2005, Germany
Talli macchli
Pan seared tilapia with saag aloo
& kadi sauce
Sibarita
Riesling 2007, Cono Sur, Chile
Bourgogne Pinot Noir Jean-Claude Boisset 2006
Lamb patiyala
Raj-style lamb knuckle curry with
green pepper & cumin rice
Bourgogne Pinot Noir Jean-Claude Boisset 2006
Masale wala tittar
Khadai- style partridge with aloo paratha
Sonoma
County Zinfandel, Seghesio 2006, California
A Mano
Fiano/Greco 2006 Puglia
Sarso ka saag V
Punjabi winter favourite of
mustard leaves & corn meal bread with white butter
Franconia 2005, German
Malai kofta V N
Cottage cheese dumplings stuffed
with green raisins, cardamom, mace in cashew nut sauce served with
jalebi paratha
A Mano
Fiano/Greco 2006 Puglia
sides
Dal Amritsari
Black lentils & split chick
peas tempered with whole red chilli & garlic
Baingan bharta
Smoked mashed aubergines with
green peas
Pujabi wadi ki sab
Crisp white lentil dumplings in
tomato masala
Aloo kadi
Home-style baby potatoes in
tempered yogurt sauce
Bread basket
Missi roti, mint paratha,
Amritsari kulcha
H - Hot V - Vegetarian N - Nuts
desserts
Pumpkin cheese cake
Shahi tukra
Espresso malpuha with rabdi
Green tea ice cream &
mandarin sorbet
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Babur
119
Brockley Rise, Forest Hill
London
SE23
1JP
Tel:
020 8291 2400 |
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