Friday, 25 October 2019, 5:00 pm – 10:00 pm
Naanzerottos – deep-fried, curry-stuffed, calzone-style naan breads – along with arancini-style, saffron-infused vegetable biryani balls coated in garlic, coriander and peshwari naan breadcrumbs.
Dishes include naanzerottos stuffed with saag aloo, an Indian spinach and potato curry, vegetable madhubala, featuring mango and coconut, and spicy paneer jalfrezi. The fresh, unsalted Indian cheese absorbs flavour well as a vegetarian alternative to meat.
Naan dishes accompanied with sides of biryani balls and onion bhajis, topped with "finger-licking good" coriander and Kashmiri chilli chaats or relishes.