'Czech us Out' Supperclub, London

  • 68 and Boston 4-5 Greek Street London, England, W1D 4DD United Kingdom
Kanthi Kiran Thamma (front) with his young Czech-born chef Roman Mikulica at the Brighton Food & Drink Festival in May 2016. Photo courtesy of Julia Claxton

Kanthi Kiran Thamma (front) with his young Czech-born chef Roman Mikulica at the Brighton Food & Drink Festival in May 2016. Photo courtesy of Julia Claxton

Tickets are now on sale for our special one-off 'Czech us Out' supper club in London in collaboration with Darjeeling Express. Drawing on his experience of working closely with Czech-born members of his cooking team in Brighton, head chef Kānthi Kiran Thamma will – for the first time – fuse South Indian spicing and techniques with traditional Czech cuisine as part of Darjeeling Express founder Asma Said Khan's series of successful #mylondonsupperclubs.
Hosted by Khan at 68 and Boston in Soho, this intimate event will treat diners to a truly unique four-course menu that symbolises how immigrants arriving in the UK have worked hard to learn new skills and give back to their adopted city and community. "Food to me is something that transcends borders and languages," says Kanthi. "My team currently includes five young chefs from the Czech Republic. They'd never cooked Indian food before joining Curry Leaf Cafe, and now they do a great job of delivering the authentic dishes on our menu. At the same time, I've learning a bit about Czech food and culture; some of their dishes work really well with Indian flavours."
Tickets cost £36 each. Just 30 are available, so be sure to book soon


BUY TICKETS HERE

Slow-cooked beef goulash with Guntur chillies, star anise & cinnamon. Served with steamed coconut & rice dumplings and spiced cabbage salad

Slow-cooked beef goulash with Guntur chillies, star anise & cinnamon. Served with steamed coconut & rice dumplings and spiced cabbage salad


SUPPERCLUB MENU

COURSE 1

BRAMBORACKY (Vegetarian/Gluten-free)
Traditional Czech potato pancakes spiced up with fresh ginger, curry leaves, cumin & green chillies. Served with spicy roast beetroot chutney

COURSE 2

SMAŽNEY HERMELÌN (Gluten-free)
Hermelin cheese marinated in Chettinad Spices, coated in a batter made from rice flour, chickpea flour & Czech pilsner, then deep-fried until crisp. Served with cardamom-infused cranberry sauce

COURSE 3
(NB: A vegetarian alternative can be provided, just notify us at time of booking)

TRADIČNÍ ČESKY GULÁŠ (Gluten-free)
Traditional slow-cooked beef goulash spiced with Guntur chillies, star anise and cinnamon. Served with Coorg Kadamputtu (steamed coconut and rice dumplings) and a warm Czech cabbage salad tempered with curry leaves, mustard and coconut

COURSE 4

TREDELNÍK (Vegetarian)
(NB: contains gluten, dairy and nuts)
A favourite roadside snack in the Czech Republic. Round pastries encrusted with cardamom sugar & coconut and filled with pineapple rava kesari (a South Indian semolina pudding made from pineapple, saffron & nuts)