Friday, 28th February 2014

7 pm

Venue: Wadham Lodge, E17

Goan Supper Club

This is my 3rd Goan Supper club since I started Damn Good Curry last year. The food of the region, with its Portuguese influence, is distinctly different from other regional Indian cuisine. Coconut and Rice are staples, and tonight we shall make sure you have loads of both!!!

Starter

Dabbu Mirchi (Green Pepper) Bhajiya (v)

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

Cafe Bhosle Bhaaji served with Baps (v)

“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. Potatoes cooked with turmeric and tempered spices.

Tomato Chutney & Green Chutney

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.

OR

Tonak (v)

Slow roasted coconut, onions and spices cooked with mixed veg. Tonak in a Hindu household is eaten on non-meat eating days.

  

Chicken Cafreal

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

OR

Vatana Masala (v)

Peas cooked in a green masala paste made with fresh coriander garlic ginger and chillies.

  

Prawn Curry

This is a 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.

OR

Cauliflower Curry (v)

A Mild coconut curry very similar to the Goan Caldene.

Accompaniments

Koshimbir (v)

Chopped onion, tomato and coriander salad.

Amti (v)

Yellow Dal tempered with mustard seeds. Wonderfully light and a perfect accompaniment.

Served with:

Baps and Basmati Rice

Dessert

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 contains nuts

£25.00 per person

All our meat is sourced from Turner and George and seafood freshly sourced from Billingsgate.

All our veg is sourced from local businesses.

 

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.

Damn Good Curry, #damngoodcurry #supperclubs #Indian #food @Nilanjanip @Damngooodcurry #Walthamstow #London #Goa #Bombay #Mumbai #Punjab #Baath, #Mutton #Xacuti, Choris Pav, #Chicken #Cafreal, Prawn Curry,

Comments (1)

  • Kristy

    |

    Hello! Are you doing any invents near 2nd July 2014 in the London area?

    Thanks and Kind regards

    Kristy

    Reply

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