Friday, 30th August 2013

7 pm

Venue: Wadham Lodge, E17

Goa on your Plate!

Goa is where my heart lies! It is where I grew up and where my childhood home is. I have wanted to showcase its fabulous food for a while now so without further ado I shall move on to the menu.

Starter

Mirchi Bhajjiya

Green Chilli coated in spiced gram flour batter and deep fried.

Batata Bhajjiya

Sliced potato coated in gram flour batter and deep fried until crunchy.

Choris Pav

Spicy Goan Sausages (chorizo) cooked with onions stuffed in a bap.

Chutneys and Dips

Main course

Mutton Xacuti

The Xacuti is iconic. It is probably one of the most well known dishes in and out of Goa. It is made with slowly roasted coconut and onions, ground with a variety of spices. The roasting gives it a wonderful smoky flavour that’s distinctly different from other curries. Oh and not to forget ….this one is Hot Hot Hot!!

Chicken Cafreal

Chicken thighs marinated in a green masala paste made with coriander garlic spices and vinegar.

Prawn Curry

This is the Goan Hindu version of a prawn curry. Depending on season there is always some form of veg in it. My favourites are definitely okra and mooli.

Cafe Bhosle Bhaaji

“Cafe Bhosle” is a local cafe that was established in the capital city of Goa, Panjim in the 1920s. The bhaaji pav that they serve at breakfast is legendary. This is the potato bhaaji as they have done it for years.

Koshimbir

Chopped onion tomato coriander salad.

Futi Sol Kadi

Sol is a sour fruit found in Konkan and Goa. There are essentially 2 types of sol kadi one made with coconut milk and one without. I’m making the one without which is wonderfully light. It is either drunk as is or eaten with rice.

Served with:

Basmati Rice

Dessert

Melons

Baath

This is a traditional Goan dessert made at Christmas by the Christian population. The cake is made with freshly grated coconut and semolina.

 

This menu may contain nuts

£25.00 per person + £1.75 booking fee | Click here to book

Special thanks to “Spices Of India” for providing the spices and other key ingredients used in this menu.

We encourage communal seating. If, however you do need a separate table we shall try to accommodate.

Please Note : This is NOT a BYOB event. However, there is a very reasonably priced bar at the venue.