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This
year's National Curry Week will take place on 23rd - 29th November
and will be raising money in aid of Oxfam. To celebrate Café
Spice Namaste's head chef and owner Cyrus Todiwala MBE has dedicated
a whole menu to the cause, which will take customers along the famous
spice trail to uncover the colonial and indigenous history of both
Asia and India. Every plate sold from this Spice Trail menu will
donate £1 to Oxfam to contribute to the alleviation of poverty
and suffering of those less fortunate. This exquisite menu will run
for 2 weeks (23rd Nov - 6th Dec) and Café Spice Namaste is
very excited to be educating customers with the understanding of
Indian Cuisine within SE Asia as well as raising money for a cause so
close to their hearts.
STARTERS
IGGARU ROYYA ** £7.25
An East Indian preparation of
tiger prawns tossed in a deep red masala, redolent with the flavours
of crushed black pepper corns, curry-leaves, tamarind and red chilli
& served with Keralan style paratha.
CHICKEN SATAY £6.75
Thai yes! Malay Yes! Indonesian
yes! But the main masala is always Indian! True. Therefore small
dices of chicken marinated in a classic combination of powdered
spices and condiments, chargrilled as a tikka in our case as is
traditional and served with peanut sauce which is made with coconut
milk, palm sugar and roasted peanuts.
MAIN DISHES
KERALA NYANND KAARI ** £18.50
It is the very word 'Kaari' from
South India which has evolved in the term we know of today as
'Curry'. The word simply stands for 'cooked in a lot of sauce' i.e.
with coconut milk only as it should be for curry. Sadly in Britain we
brandish all Indian food under the umbrella of 'Curry' which throws
lots of confusion in the minds of the ordinary Indian, such as me!
However this week's curry is the classic Keralan coconut curry, quite
hot to say the least and simmered with crab dumplings, made with
Cornish crab meat & served with steamed rice.
CHICKEN MAELACHA CURRY £16.50
I was really surprised to
discover this curry which featured in a Parsee recipe to realise that
this Malaysian curry is adopted into the Migrant Parsee population
there with just a few nuances of our culture. Primarily yellow,
flavoured with Lime leaves and lemon grass, chillies and a little
palm molasses but blended with cubes of pumpkin and sweet potato
along with the chicken giving it a well rounded taste and texture
when served with steamed rice. A true example of East meets Far East!
KHOW SHWAY * £17.75
In our house, a hot favourite ay
any time, this is Burmese & has several variations. This
particular style of lamb curry was taught to us by our neighbours in
Bombay who were, Parsees from Burma. Lemon grass has the predominant
flavour here but the unique style of this curry is that it is firstly
served with egg noodles instead of rice and you get a host of
condiments which you sprinkle on top to adjust the flavour to suit
your taste.
KAENG PHED** £6.45
Simple mixed vegetable Thai red
curry, but in this case cooked to a thicker consistency, as it plays
the role of an accompanying dish.
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