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Events


STREET FOOD POPUP @ POLYGON, SEVENDIALS
Aug
18
6:00 PM18:00

STREET FOOD POPUP @ POLYGON, SEVENDIALS

On Friday 18th August we'll be bringing our unique brand of South Indian street food to Polygon's popup outdoor dining space in Brighton's Sevendials district, serving some of our favourite dishes alongside craft beers on draft from 6-10pm. The menu is packed with South Indian street food classics, as well as plenty of treats for our vegan and gluten-free friends (see menu below). Entry to the event is free, and there's a canvas roof in case the weather doesn't play ball.
See you there 😋

MENU

(VG = VEGAN)
(NGI = GLUTEN-FREE)
( * = MILD  ** = MEDIUM )

VEGETABLE PAKORAS (VG/NGI)  £4
India’s most popular street food, and a Curry Leaf Cafe bestseller. Deep-fried mixed vegetable & chickpea flour fritters spiced with curry leaves, fennel seeds, chilli and ginger *

VEGETABLE SAMOSAS (VG)  £4
A traditional snack sold at roadside stalls throughout India. Spiced mixed vegetables wrapped in shortcrust pastry triangles then fried until crisp **

SOUTHERN FRIED CHICKEN (NGI)  £6
From the streets of South India… Boneless chicken thighs dipped in South Indian spices & rice flour then deep-fried until crisp and golden **

MASALA FISH ‘N CHIPS (NGI)  £7.50
Locally caught white fish pieces dipped in a chickpea & rice flour batter spiced with chilli, ginger and garlic, fried until crisp. Served with spiced potato wedges **

ALOO GOBI MASALA (VG/NGI)  £6.50
A tangy, tomato-based spiced potato & cauliflower curry that’s eaten all over South India. Served with pea pilau rice *

CHETTINAD CHICKEN CURRY (NGI)  £8
Marinated chicken breast pieces simmered in a sauce made from fennel, star anise, black peppercorns and coconut oil. Served with pea pilau rice **

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BASAAL POPUP – DUTCH INDONESIAN DINNER
May
28
7:00 PM19:00

BASAAL POPUP – DUTCH INDONESIAN DINNER

Michelin Bib Gourmand-winning chef Bas Oonk of Restaurant Basaal in The Hague, Netherlands, is taking over Curry Leaf Cafe's Kemptown Kitchen on Sunday 28th May for an evening of 'Dutch Indonesian' cuisine as part of the Brighton & Hove Food and Drink Festival's 'Chef Exchange' series. In this, his second chef exchange event in Brighton – his previous one was at 64 Degrees – he'll be serving a five-course menu designed to celebrate the his native country's love of Indonesian food and highlight the huge impact it has had on Holland's culinary scene since the 1800s – from the ubiquitous 'satays' to the extravagant dish ‘rijsttafel’.

Diners will receive a special welcome drink on arrival featuring Dutch liquor to help wake up the palate before the five-course dinner. Restaurant Basaal is one of The Hague’s leading restaurants, presenting seasonal, regional produce in a daily changing menu. “Our ethnic cuisine is reflected by our colonial past so Indonesian food is far more common than Indian food," says Bas, whose restaurant hosted a popup dinner by Curry Leaf Cafe's Chef Kanthi Thamma in 2016. Click HERE for background info on the history of Dutch Indonesian food, and HERE for a short video about Restaurant Basaal.

TICKETS: £45 EACH
DATE: 28TH MAY, 7PM
VENUE: KEMPTOWN KITCHEN
40-42 UPPER ST JAMES'S STREET
BRIGHTON BN2 1JN

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'Chilli Cousins' Charity Dinner
May
22
7:00 PM19:00

'Chilli Cousins' Charity Dinner

IN SUPPORT OF THE CHARITY 'FARESHARE SUSSEX' 

On 22nd May – as part of the Brighton & Hove Food and Drink Festival – we'll be collaborating with our friends La Choza to host a five-course feast combining the vibrant flavours of India and Mexico. All profits will go to local charity FareShare Sussex to help them in their fight to tackle food waste and bring much-needed meals to the homeless and vulnerable of Brighton (and beyond).


What inspired this event?
In the 15th Century AD, Christopher Columbus set on a voyage to India to source pepper and other spices from the ports of Kochi and Goa. He never made it to India, instead sailing in almost the opposite direction and discovering The Americas by chance. He opened up a brand new extended silk route from Kochi to Seville and The Americas (including Mexico), forever changing India's food scene in the process. Suddenly, Mexican-grown chillies, tomatoes, corn, pineapples and tamarind were available to Indian home cooks and chefs for the first time. No longer were they reliant on black pepper for spicing, which at the time was as expensive as gold. Ordinary Indian families could now grow these amazing, exotic ingredients in their back yards. The king of which was, of course, chilli.
In deference to Mexico’s invaluable contribution to its culinary landscape, the Mexicans were dubbed ‘Chilli Cousins’ by a grateful Indian nation. This five-course 'Chilli Cousins' dinner on 22nd May will feature a menu created by head chefs Kānthi Kiran Thamma of Curry Leaf Cafe & Benji Hinchcliffe of La Choza (read about Benji HERE) to celebrate this special culinary relationship, combining two amazing cuisines in one truly unique dining experience. Expect a riot of colour, flavour and fun!

LOCATION: The Dome Room (at the back Pub du Vin)
DATE: 22nd May, 7pm
TICKETS: £35 in advance
PURCHASE TICKETS BY CALLING: 01273 207070

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BRIGHTON FRINGE FESTIVAL EVENTS
May
16
to May 23

BRIGHTON FRINGE FESTIVAL EVENTS

We're hosting a series of culinary events at our new Kemptown Kitchen as part of the Brighton Fringe Festival during the month of May. Tickets cost £25 each and are available from the Fringe Festival website.

TANDOOR COOKERY DEMO – 16 May (12-2pm)
Chef Kanthi demonstrates how to mix authentic marinades and cook meat and vegetarian dishes to perfection in a traditional clay tandoor oven. Includes food tasters.

STREET FOOD & CRAFT BEER DEMO – 23 May (12-2pm)
Chef Kanthi demonstrates how to cook classic Indian street food, while our experts teach you the fundamentals of pairing craft beers with different flavours & spices. Includes samples of street food & craft beer. 

BUY TICKETS (£25 EACH)

VENUE:
KEMPTOWN KITCHEN
40-42 UPPER ST JAMES'S STREET
BRIGHTON BN2 1JN

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Brewdog Loves Sussex – Kitchen Takeover
Mar
23
5:00 PM17:00

Brewdog Loves Sussex – Kitchen Takeover

On 23rd March we'll be staging a kitchen takeover at BrewDog Brighton's 'BrewDog Loves Sussex' event, created to celebrate the very best of Sussex's craft beer scene. Expect a range of Indian street food from 5pm onwards (full menu below), paired with brilliant Sussex beers from Lost+FoundBurning Sky BreweryGun BreweryBison BeerBrighton BierDark Star Brewing CoArundel BreweryDownlands Brewery360 Degree Brewing Company LtdBeercraft Brighton & Staggeringly Good. Topping that off will be bespoke ice cream creations from our friends at Boho Gelato Italian Ice Cream. Not to be missed!

To reserve a table, email brightonbar@brewdog.com.

MENU

FLAVOURED MINI POPPADUMS & CHUTNEYS (VG/NGI) *     £3.00
Cracked black peppercorn, cinnamon & plain mini poppadums served with homemade chutneys

PUNJABI VEGETABLE SAMOSAS (VG) *     £4.50
Spiced vegetables wrapped in shortcrust pastry triangles, fried until crisp. Served with date & tamarind chutney

CHILLI CHICKEN (DF/NGI) **     £6.00
Boneless chicken breast pieces marinated in ginger, garlic, chilli & coriander, fried until crisp & tossed in chilli & garlic sauce

SPINACH & ONION PAKORAS (VG/NGI) *     £4.00
Shredded spinach & onion dipped in spiced chickpea batter, deep-fried until crisp. Served with date and tamarind dip

MASALA-BATTERED FISH (DF/NGI) **     £6.50
Locally caught white fish pieces dipped in a gluten-free chickpea & rice flour batter spiced with chillies, ginger and garlic, then fried until crisp

CHICKEN VINDALOO PARATHA WRAP ***     £7.00
Warm paratha bread filled with 24hr-marinated tandoori chicken tikka, vindaloo sauce & laccha salad

PANEER TIKKA PARATHA WRAP (V) **     £6.50
Warm paratha bread filled with tandoor-grilled paneer cheese, pepper & onion, plus laccha salad & chutneys
 

V=Vegetarian, VG=Vegan, DF=Dairy-free
NGI=No Gluten-Containing Ingredients
• = MILD  •• = MEDIUM  ••• = HOT

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'Czech us Out' Supperclub, London
Sep
9
7:30 PM19:30

'Czech us Out' Supperclub, London

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)

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Live Food Show, Hove Lawns
May
30
3:00 PM15:00

Live Food Show, Hove Lawns

Bream Pollichadu (a best-seller at the cafe) is inspired by Chef Kanthi's trip to the backwaters of Kerala earlier this year

Bream Pollichadu (a best-seller at the cafe) is inspired by Chef Kanthi's trip to the backwaters of Kerala earlier this year

Join Chef Kanthi Kiran Thamma this Monday as he takes you on a culinary trip to the backwaters of Kerala. As part of the Brighton Food Festival's lineup of events on Hove Lawns, he'll be demonstrating how to cook one of the most popular dishes from the spring menu at our Ship Street cafe, Bream Pollichadu – a whole spiced bream steamed in a banana leaf. The event is hosted by Brighton Food Festival regular Andrew Kay, and tasters of the finished dish will be available to try afterwards. Entry to the festival is free.

Kanthi Kiran Thamma, chef and co-owner of Curry Leaf Cafe - a South Indian street food & craft beer cafe in Brighton - gives a masterclass on making Mumbai street food at the 2015 Brighton & Hove Food and Drink Festival. Dishes demonstrated include bhel puri, papri chaat and vada paav...
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Taste of India, Brighton Food Festival
May
28
to May 29

Taste of India, Brighton Food Festival

Join us on Hove Lawns this bank holiday weekend as we bring a Taste of India to the Brighton & Hove Food and Drink Festival. We'll be serving freshly prepared street food such as pakoras & samosas, masala-spiced fish in gluten-free batter, chilli chicken, spicy curries, snacks and drinks.             Serving times are 12-4:30pm Saturday 28th & Sunday 29thMay. Entry to the festival is free, and you can find us in the marquee near the entrance alongside our favourite gelateria, Boho Gelato. See you there!

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Indian Charity Banquet
May
24
7:00 PM19:00

Indian Charity Banquet

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

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2nd Anniversary Dinner
Apr
18
7:00 PM19:00

2nd Anniversary Dinner

Curry Leaf Cafe is two years old this month, and to mark the occasion we're putting on a special evening of food, drink and music at our Ship Street cafe. The five-course menu is inspired by Chef Kanthi's recent trip around South India, providing a culinary tour of some of the region's most celebrated and unusual dishes.
    To coincide with our second birthday we'll also be launching a brand-new Indian spiced cocktail menu created by our mixologist friends from Brighton's award-winning The Cocktail Shack. Tickets cost £30 each.

Venue: Curry Leaf Cafe
60 Ship Street, Brighton BN1 1AE

Date: 18 April 2016
Arrive: 7pm (for 7:30pm start)
Tickets: £30
BUY TICKETS ONLINE

FIVE-COURSE MENU

POPPADUMS (V)
Served with homemade chutneys & dips

–––––

BEETROOT AND GINGER RASAM (VG)
A refreshingly spicy beetroot broth flavoured with ginger, cumin, pepper and coriander. Served with crisp-fried tapioca fritters

–––––

GOLGAPPA, MEDU VADA & GOBI 65 (V/DF)
A selection of traditional North & South Indian and Indo-Chinese street food dishes. Served with coconut & curry leaf chutney

–––––

MACKEREL MEEN VARTHATHU (NGI)
A popular Keralan bar snack. Mackerel fillets marinated in ginger, garlic, turmeric, chilli & lemon, then pan-fried until crisp. Served with a citrus salad and lime & coriander yoghurt

–––––

KODAGU DISTRICT PANDI CURRY (DF/NGI)

An authentic pork curry from the coffee plantations of Coorg, Karnataka. Pork shoulder slow-cooked in locally grown spices and flavoured with Kachampuli (a sour berry vinegar native to the region). Served with Hyderabadi dum rice, methi daal & Chennai aloo podi maas (spicy potato fry)

OR

MANGALOREAN GREEN VEGETABLE CURRY (VG/NGI)
Oven-roasted seasonal vegetables simmered in an aromatic, gently spiced coconut and fresh herb sauce. Served with Hyderabadi dum rice, methi daal & Chennai aloo podi maas (spicy potato fry)

–––––

CARROT HALWA & ICE CREAM (V)
Grated carrot simmered in milk then finished with ghee and nuts. Served with peanut & jaggery chikki (brittle) and pistachio & rose water ice cream

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May
26
7:30 PM19:30

Three Chefs Dinner

The highlight of the Spring Brighton & Hove Food and Drink Festival, the 'Three Chefs' dinner will see our own Chef Kanthi Thamma plus Semone Bonner of The Set & Jimmy Gray of Jeremy's Restaurant create dishes inspired by their favourite movie

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Live cooking with Chef Kanthi @ B&H Food Festival
Sep
7
11:00 AM11:00

Live cooking with Chef Kanthi @ B&H Food Festival

  • Brighton & Hove Food and Drink Festival (map)
  • Google Calendar ICS

Our very own Chef Kanthi Kiran Thamma will be kicking off the action at Sunday's Brighton & Hove Food and Drink Festival with a live cooking demonstration at 11am on Hove Lawns. Named by the New York Post as one of the world's leading local food events – and coming hot on the heels of Brighton being named the best UK city for restaurants and bars by Condé Nast Traveller magazine – this fun-and-food packed event is the centrepiece of a 10-day Autumn Harvest Festival designed to showcase the very best of Brighton's food and drink scene. Entry is free of charge.

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The Set Indian fusion popup, Curry Leaf Cafe – 26 August
Aug
26
7:00 PM19:00

The Set Indian fusion popup, Curry Leaf Cafe – 26 August

On 26th August, Head Chef Kanthi Thamma will be collaborating with The Set to host a one-off evening of experimental Indian fusion and spiced cocktails at Curry Leaf Cafe. Diners will experience a seven-course taster menu of unique dishes – including the likes of black scallop, pea & vindaloo bacon, and sag gazpacho & aloo foam – plus three Indian spiced cocktails. Pairing suggestions from a special list of fine Indian and European wines will also be provided on the night (NB: wines not included in ticket price).

Tickets cost £60 per person, with tables of two and four available. Buy your ticket here

 

FOOD & COCKTAIL TASTING MENU

Cocktail: Gin & Tonic, Spiced Mango Lassi & poppadom 

Tomato Jelly, smoked paneer, vinegar meringue

Black scallop, pea, vindaloo bacon

Sag gazpacho, aloo foam

Langoustine, coconut, mango atchar

Duck, corn & yoghurt naan

Cocktail: Chai Iced Tea

Peanut butter, crumbs, spiced strawberries

Chocolate, cherries, cinnamon, viola

Cocktail: tbc

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