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.”