Pure Indian Cooking Restaurant Presents A Modern Indian Regional Journey

Supperclubs & Popups | Indian | Vegan | Eat and Meet | NOT BYOB | Pop Up | Restaurant Special Menu | Supperclub

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hosted by Humayun Hussain

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CHEF-PATRON SHILPA DANDEKAR

Pure Indian Cooking Restaurant

Presents

 

A Modern Indian Regional Journey

Supperclub Lunch

 

Having loved cooking from an early age, Chef-Patron Shilpa Dandekar honed her skills as a Commis Chef with Indian’s famed Taj hotel group. Along with her husband Faheem Vanoo, who also trained with Taj, she arrived in the UK and immediately took to cooking Modern British food in various pubs before embarking as a Sous Chef at London’s renowned Michelin-starred Indian restaurant Quilon. Following on from Quilon, Shilpa moved on to working with the legendary Raymond Blanc OBE, with whom she was part of the opening team for the very first Brasserie Blanc, before being promoted by him to become the Head Chef. Subsequently, Shilpa and Faheem opened Pure Indian Cooking in Fulham, now hugely popular across Fulham and further afield.

 

Shilpa’s highly refined and flavoursome cooking includes such popular dishes as Patra Chaat, Pounded Coriander & Goat’s Cheese Samosa, Seared Scallops, Ajwaini Whole Seabass, Achari Lamb Shank, Coconut Venison, Mango Curry, Asparagus & Pine Nut, along with desserts such as Apricot Halwa and Spiced Chocolate Mousse.

 

At Pure’s ‘A Modern Indian Regional Journey’ supperclub lunch, Shilpa brings her considerable knowledge and skill to regional Indian cooking rendered with her own modern, signature flourishes and twists, a culinary experience you won’t want to miss!

 

Menu

 

The journey begins…

 

Welcome Drink

Sole Kadi (made with coconut milk & kokum) – Maharashtra

 

Starters

(served with home-made chutneys)

Lamb Galouti Kebab served with mini Paratha – Lucknow

Vegan Option

Colcannon Ragda Pattice - Mumbai

 

 

Fish Course

Karvari Tilapia with Gooseberry & Orange Compote - Kerala

 

Jal Jeera Granita

 

Main

(mains served with puy lentils called “aamti”, Kashmiri pulao & khasta roti)

Lamb & Plantain Bhuna - Delhi

Vegan Option

Sorrel Poriyal – South India

(Sorrel leaves cooked with coconut & tempered with mustard & curry leaves)

 

Dessert

Malpua with Mixed Berry Compote & Elaichi (cardamom) Cream – North India

 

The journey ends with…

 

Chai

(tea)

Kashmiri Khawa

(infused with cardamom & almonds)

 

*Please note that this is not a BYO lunch event. Drinks can be purchased from the bar.

Have a query about this event? Contact Humayun Hussain

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