Get in to the ‘Spirit’ with our new summer gin taster menu

 The wait is over and now available exclusively at our Cardiff based Purple Poppadom, Indian Restaurant, you can enjoy Chef’s 6-course taster menu which features adventurous gins specially selected to complement our cuisine as part of our Summer Gin Festival entitled ‘Spirit’.  

As part of the Discover More season the Kerala-born chef has teamed up with Cardiff Gin Club to create the taster menu, pairing rare gins curated by Cardiff Gin Club with his modern twists on traditional Indian cuisine.

‘Spirit’  has been designed by Chef to explore how gins from craft distillers can be matched with Indian cuisine.

Anand George said: “Working with gin enables us to match the botanicals in the spirit to complement our ingredients. For example, we are pairing our fish starter with a Da Mhile gin from Wales, which uses local seaweed as a botanical.

For dessert we have Jindea Single Estate Darjeeling Tea Gin which goes very well with sweet flavours. We even have Crazy Gin, the first clear gin to contain lassi, a classic yoghurt drink, which we are very excited about.

In the past we have paired wines and beers with a taster menu, and this has worked well. The process of re-discovering the complementary relationship between our food and gin which has a long heritage in India, has been very interesting.”

Our adventurous gins, curated by Nicky and Llio of Cardiff Gin Club (pictured with Chef)  include East India Company Gin, Crazy Singh Lassi Gin, Da Mhile seaweed gin from Wales and Jindea single estate tea gin.  Available from 19th July, the 6-course menu is £39.00 per person and add £20 including matching gins.

Llio Angharad, who runs Cardiff Gin Club with her partner Nicky Batchelor (both pictured left) said:

“With many of the botanicals and spices used in gin originally coming from the spice route from India, we have found that the flavours of gin naturally work well with Indian food.  

This has given us an opportunity to play around with some new and exciting flavours by focusing on savoury elements in some courses and  our G & Tea served with dessert using a Darjeeling first flush tea gin. This happens to be one of the most expensive and revered tea leaf in the world and also known as the Champagne of Teas.

As food lovers we adore Anand’s food, it’s so creative and flavoursome and working with him is a dream. We are super chuffed to be launching the menu collaboration and we hope people enjoy it as much as we did in tasting them.”

 

The Menu

– FIRST COURSE –
Amuse Bouche
 
 
 
 – SECOND COURSE –
Seabass wrapped in banana leaf coated with a Kerala masala of shallots, garlic and curry leaves, cooked in its own juices, served with tapioca mash
 
Gin: Da Mhile Seaweed Gin with cucumber ribbon, fresh lemon wheel and celery bitters
 
Da Mhile is a Welsh gin that uses local seaweed as a botanical that lends itself perfectly to that lends itself perfectly to the cheese and fish dish. The lemon adds freshness and is rounded with a savoury twist with cucumber and celery.
 
 
 
– THIRD COURSE –
Home-made samosa, curried chickpeas, yoghurt, tamarind chutney, green chutney.
A mint and coriander marinated chicken supreme.  Ground lamb blended with spices and breadcrumbed
 
Gin: Crazy Singh Lassi Gin with fresh strawberries and coriander
 
A one of a kind gin and the only lassi gin in production. The strawberries pair well with the fruity hit of pomegranate and the savoury notes from the fresh coriander
 
 
 
– FOURTH COURSE –
Dhaba murgh |Steamed rice | Thoran | Chilli coriander naan
 
Gin: East India Company gin with orange wheel and cardamon pods
 
The East India Company is steeped in history with its connections to the British Raj that rules over India in the 19th century. It is synonymous with the spices and botanicals used in modern day Gin from the spice trail they established along with the soldiers inventing many of the classic gin combinations drank to this day from the humble G&T to Pink Gin and Gimlet Cocktails
 
 
 
– FIFTH COURSE –
Gin & Tonic Sorbet
 
 
 
– SIXTH COURSE –
Chef’s selection of desserts
 
Gin: Jindea Single Estate Darjeeling Tea Gin with Darjeeling Tea  syrup, fresh lemon twist and peach bitters served in a teacup
 
The Darjeeling Tea leaves used in Jindea are from the first flush in the season revered for its delicate flavour and known as the Champagne of tea. Here we paired with a homemade Tea syrup to bring out the tea notes, a zesty kick from the lemon and brought together with a few drops of peach bitters
 
 
 
 
39.95 per person, served for a minimum of two
 
Add 20.00 per person for matching gins
 
 

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    • What a day, what an experience; from start to finish, well organised, conducted and delivered. At first it may seem expensive, but once you are on the course you soon realise it is very good value for money. The keep-sake ‘Anand George’ recipe book and denim apron, the sample food throughout the day and taster meal

    • Review via Tripadvisor by Owen G Richards 24th Oct 2018 We went for the set Sunday menu dishes and I can honestly say it’s probably the best Indian meal I’ve had. The starter of aloo chaat was incredible. The staff were really friendly and the service was great. I am looking forward to going back

    • Review via Tripadvisor by Saber S on 31st October 2018 This is an excellent restaurant. The food was freshly prepared and very tastey. The portions are smaller than normal but the food is perfectly cooked. The service was also excellent and quick. They have adequate professional number of staff who were always nearby to attend

    • Review via Tripadvisor by DenisinWales on 26th September 2018 1st despite the very long sign board covering 2 store fronts, the entrance is a tiny door at the far left. Once you climb to the 1st floor, you are greeted with a very understated and tasteful restaurant seating about 60-70 people. For a Tuesday night

    • Review by Ellym106, TripAdvisor, April 2018 We had an excellent meal here. We visited India in November and know how the food is supposed to be – and this is it! Everything was beautifully cooked and full of flavour, with our particular favourites being the onion pakoras, laccha parathas and the planner makhni – the