More about our Indian Menu

A modern Indian menu with a hint of Italy in the starter and a touch of the Caribbean in the dessert. Our starter is mushrooms stuffed with cashew nuts, peas and ricotta and served in a traditional spicy Indian tomato sauce. The main course is a hot creamy spinach and chicken curry with red lentil rice and crispy popadoms. The dessert is an Indian take on a traditional English pudding  pineapple upside down cake.

Difficulty level

This menu is medium difficulty as it requires the bulk of the prep and cooking to be done just before your guest arrive

Cooking Order

Day before    

• make the pineapple upside down cake, store in an airtight container

Morning of the party

• whip the cream for the pineapple cake and store in the fridge
• prepare the vegetables for the starter and main course cover and set a side

One hour before

• cook the rice and lentils
• cook the stuffed mushroom starters 

20 minutes before

• cook the chicken curry

5 minutes before 

• prepare the naan bread

5 minutes before the main course

• reheat the rice and lentils 
• cook poppadoms

Before serving your dessert

• dust the cake with icing sugar

Top Tips

• if the mushrooms or curry are ready too early keep warm on a low light
• when making the caramel for the pineapples don’t panic when the sugar ceases.

Keep an eye on

• the chicken and spinach curry while eating the starter
• keep an eye on the cake and don’t overcook or it will be dry