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Indian Charity Banquet

  • Malmaison Hotel Brighton Marina Way Brighton, BN2 5WA United Kingdom (map)

As part of the Brighton and Hove Food & Drink Festival 2016, Curry Leaf Cafe is taking over the kitchen of Brighton's Malmaison Hotel for an atmospheric evening of food, drink, music and entertainment from the Indian sub-continent. Chef Kanthi will be fusing traditional dishes and street food from different regions of India from Bengal to The Punjab, accompanied by live South Indian music by local two-piece Akash. Hosted in the beautiful Malmaison Hotel in Brighton Marina, you’ll enjoy a four-course menu (see below), accompanied by gin & tonic from Blackdown Artisan Spirits, wines from Butler's Wine Cellar and craft beer from The Beer Collective. Topping off the night's entertainment will be Bollywood dancing from the Rakhi Sood dance academy.

All profits from this event will be donated to FareShare Sussex, our local food redistribution charity supporting those in food poverty in the city and the surrounding county. There’ll also be a blind auction on the night with some great prizes from local restaurants and hospitality businesses. Please note that vegetarian alternatives can be provided if desired, simply inform the cafe at time of booking.

Tickets £45 in advance
Call 01273 207070

Supporting FareShare Sussex

Date: 24 May 2016
Arrival: 7pm for 7.30pm start

Venue: Malmaison Hotel, Brighton Marina, Brighton BN2 5WA


CURRY LEAF CAFE CHARITY BANQUET

A special four-course menu showcasing landmark dishes from different regions of India famous for their unique spicing, cooking techniques and culinary influences

1) SOUTH: ANDHRA PRADESH
Andhra Pradesh is known all over the globe for its fiery food, with the district of Guntur in particular playing host to the largest chilli market in Asia. It’s also famous for its delicious street food and vibrant pickles and chutneys

STREET FOOD PLATTER (VG/NGI)
A selection of street food dishes served with ginger & jaggery chutney, and peanut & curry leaf chutney

GUNTUR CHILLI BAJJI
Stuffed chillis dipped in chickpea flour batter then deep-fried

CASHEW & CURRY LEAF PAKORAS
Crisp chickpea-flour-coated cashew nuts flavoured with curry leaves

NELLORE SWEETCORN VADAS
Crunchy sweetcorn fritters spiced with ginger, chilli, coriander & onion
 

2) WEST: BENGAL
Home to the East India Company and the first capital city of the British Raj, West Bengal has a played a prominent role in India’s cultural history. It is also a culinary powerhouse, particularly when it comes to seafood, combining subtle yet fiery spices and mustard oil to create truly unique fish dishes such as this one

COD MACHER JHOL (NGI/DF)
Pan-fried cod on mustard-spiced potatoes, served with a spicy broth flavoured with panch poran (Bengali five-spice mix)
 

3) EAST: GOA
India’s smallest yet richest state is renowned for its beautiful beaches, colonial architecture and party scene. A Portuguese colony for over 450 years before joining India in 1961, Goa also puts a uniquely Catholic Christian twist on Indian food. Take for example the Vindaloo, Xacuti, Sorpotel and Cafreal dishes that combine coconut, spices, vinegar, cocoa and chillies to such memorable effect

GUINEAFOWL XACUTI (NGI)
Tandoor-grilled supreme of guineafowl finished in an aromatic Xacuti sauce flavoured with coconut, ginger and black pepper. Served with curry leaf rice and tempered mixed vegetables
 

4) NORTH: PUNJAB
The Punjab – which means ‘land of five rivers’ in Indian – is the continent’s most bountiful agricultural region thanks to its temperate climate and naturally fertile soil. It is also the home of the dairy industry, producing the finest paneer cheese, milk, butter and ghee that form such an integral part of Punjabi cuisine. These deliciously rich vegetable-based desserts are a classic example of what makes the region’s food so special

CARROT HALWA
Grated carrots cooked in milk and finished off with dried fruit and ghee

PISTACHIO KULFI
A creamy frozen dessert made from cooked milk flavoured with pistachio

GULAB JAMOON
Steamed dumplings made from evaporated milk powder, soaked in saffron syrup
 

(NB: Vegetarian alternatives can be provided if desired, simply inform the cafe at time of booking)

V = VEGETARIAN
VG = VEGAN
NGI = NO GLUTEN-CONTAINING INGREDIENTS
DF = DAIRY-FREE

Earlier Event: April 18
2nd Anniversary Dinner