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The Spice Circuit Pop-Up | Chettinad cuisine with Chef Kanthi Thamma

Event Details

  • Address

    Darjeeling Express, Carnaby Street, London, W1B 5PW

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  • Date

    Sunday 06th May 2018

  • Time

    19:00 - 22:00

  • Ticket Prices

    4-course Menu Along With Nibbles And Coffee 32.03

The Spice Circuit is heading to London for the very first time with their exciting pop up at the Darjeeling Express. The 4-course menu along with Nibbles and coffee has been inspired by the Food Tours of Spice Circuit and Chef Kanthi has put together the dishes that he really enjoyed cooking and tasting during his stay in Chettinad- The Culinary Powerhouse of South India.

ABOUT CHETTINAD
‘One has to be lucky to eat like a Chettiar’ goes a saying in South India. Chettiar community was one of the wealthiest business communities in India in the 18th and 19th century. Their main business was money lending and investment banking in Burma, Malaysia, Singapore and other Far East Asian countries where they made their riches and invested them back in Chettinad, Tamil Nadu and their elite taste and grandeur can be seen in their huge mansions and bungalows.

They are also great foodies and they wouldn’t settle for anything less than the best when it comes to spices and ingredients. Slow cooking was their favourite meat cooking technique. Their daily meal is nothing less than a feast, traditionally served on a banana leaf and always a great balance between vegetables, meat and seafood on the menu. Here is the menu-

VERKADALAI SUNDAL
the most favourite past time street side nibble. Peanuts tempered with coconut, mustard seeds, curry leaves and asafoetida.

PARUPPU VADAI
an all-time favourite snack of the Chettiars. Crisply fried lentil fritters flavoured with ginger, curry leaves, chillies and fennel seeds. Served with thengai chutney

MEEN VARUVAL
there are many versions of shallow fried fish but this recipe is a traditional Chettiar one. Fillets of fish marinated in chilli powder, ginger, garlic, lime juice and pan fried.

MILAGU MASLA MUTTON
the flag bearer of Chettinad slow cooking. Mutton simmered in a fragrant Chettinad spice mix, black pepper, onions and tomatoes.

SERVED WITH
– coconut rice, vengaya sambar, keerai masiyal, urulai kizhangu masala poriyal, appalam and beetroot raita

PINEAPPLE KESARI
a simple yet delicious sweet made with semolina, ghee, raisins, nuts and pineapple. Served warm.

SOUTH INDIAN FILTER COFFEE