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November marks the beginning of winter in India, and this evening is dedicated to the frosty mornings in Darjeeling’s tea estates and romantic sunsets over Calcutta’s Howrah Bridge. Alongside some of Eastern India’s festive favourites - Calcutta Mutton Biryani and Murg Mussallam - Asma and Pooja have also sneaked in some Hyderabadi specialities. They spent their early years in Hyderabad and cannot imagine celebrating winter without their Hyderabadi staples like the aubergine dish Baghare Baigan and luscious apricot dessert, khoobani ka meetha!
STARTERS
Chicken Seekh Kabab
Veg option: Aubergine Pakora
Paneer, Peas and Coriander Samosa
Wholemeal Indian bread with organic Argan Oil from Morocco
Dahi Puchka
MAIN COURSE
Mutton Biryani
Veg option: Vegetarain Biryani
Murgh Mussalam
Veg option: Baghare Baigan
Dahi Meat Kofta
Veg option: Spinach and Vegetable Kofta
ACCOMPANIMENTS
Hyderabadi Tomato ka Cutt
Mirchi ka Salaan
Cucumber Raita with roasted crushed cumin seeds
DESSERT
Khoobani ka Meetha
Fruit Chaat
DRINK
Nimbu Sherbat
Darjeeling Tea
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This was my first supperclub experience and I have to say that the evening has set the bar quite high for the future dinner experiences of the sort I will certainly be having in the near future.
Asma's passion for fresh ingredients and subtle mix of aromas were married to perfection in the multi starters and mains offered to us. It cannot have been a small task to prepare all these dishes (none better than the other) for the lucky 24 people there. We were spoiled.
Another good thing about these events is that you get to meet new and interesting people sharing at least one common interest.
Thank you again to Asma and Pooja for this very excellent evening.
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