Vegetarian Indian Dinner Party menu

This deliciously spicy menu is a modern take on a traditional Indian dish and recipes.


Mushrooms stuffed with cashew nut and peas


Aubergine bhuna with naan


Indian pineapple upside down cake

Make personalised meal plan & dinner parties menus in minutes

The Virtual HomeCook app automatically creates monthly meal plans and shopping lists that match your lifestyle and tastes. If you love to socialise it has a fantastic dinner party planner with an automatic shopping list! Find out more

More about our vegetarian Indian menu

A modern vegetarian 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 aubergine bhuna served with naan. 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 stuffed mushroom starters 
  • cook the aubergine bhuna
5 minutes before the starter
  • prepare the naan bread
5 minutes before the main course
  • prepare the naan bread
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 bhuna while eating the starter
  • keep an eye on the cake and don’t overcook or it will be dry