We are very excited to present the menu that Chef Anand George has prepared for tonight’s Welsh Curry House Awards, being held at the Vale Resort tonight.
As Chef is Chair of the judging panel, Purple Poppadom is excluded from the awards, but we are thrilled to be playing our part by providing the cuisine to be enjoyed by guests at the awards dinner.
We are also delighted to be associated with this important initiative, and are honoured to be past winners. The scheme celebrates the very best in our style of cuisine and in so doing, seeks to raise standards throughout our sector in Wales. It also promotes great Welsh produce.
Our best wishes go to the finalists tonight
Here is Chef’s taster menu:-
Dainty pop-in-the mouth semolina pastry snack filled with yoghurt and homemade chutney, topped with gram flour vermicelli
A blend of Salmon, potatoes, fresh herbs and fragrant spices
Chicken breast marinated with basil and finished in the tandoor
– MAINS –
A classic dish of slow cooked lamb in the authentic Kashmiri style with
onions and spices and finished with fennel seeds and saffron
Chicken supreme cooked with onion, tomatoes and spices, finished
with crushed corrainder seeds
Konju Manga Curry
‘Konju’ Tiger Prawns cooked with murungakkai (classical vegetable from Kerala) and raw mango, simmered in a coconut sauce tempered with mustard and curry leaves
Baby potatoes and mange tout stir fried chef blend of with spices
Steamed Rice, Breads
Rose-infused steamed yoghurt, served with fresh raspberries
Chef’s signature dessert of a light crispy pastry parcel filled with a melted Belgian chocolate ganache