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Voujon
To Serve Genuine Asian Homemade Handi-Cook Curries
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It's a well
known fact that the curries served in British restaurants are nothing
like Asians would eat in their own homes. Adulterated and altered to
suit the UK palate, British curry restaurants are even responsible
for creating dishes which you would be hard pushed to find east of
Lowestoft; Chicken Tikka Marsala and Red Fort Chicken are two such examples.
Now Voujon,
based in Edinburgh's Newington, intends to re-authenticate the true
Indian curry by holding a Handicook evening on 27th June 2006. The
Handi is the large pot in which real Asian curries are cooked in the home.
Owner Salim
Miah says; "the way food is prepared in Indian and Bangladeshi
homes is very different from that in a British restaurant. Firstly,
the women are the best cooks, so my mother, sister and wife are all
getting together in the Voujon kitchen; also the meat and vegetables
for each dish are cooked with the spices right from the beginning. A
real curry will take at least an hour to prepare. In India a diner is
more likely to see a small range of dishes on a menu, but each will
be cooked in a totally authentic manner."
The menu for
27th June will contain some well known dishes such as Chicken Korma,
as well as Shatkora Aloo Ghost and Machor Tenga (fish). Also
vegetarian options, such as Milawat Bhaji, will be available.
The entire
menu on 27th June will be prepared in the traditional manner
including starters such as Shingara & Murghor Bora and puddings
such as Roshor Gulla. The set price menu will be £15.00 for two
courses and £17.95 for three courses.
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