CHRISTMAS BANQUET MENU
Starter Steamed chick pea flour cakes tempered with coriander, mustard seeds and sesame seeds, Green mango. coriander, mint & capsicum chutneys Chilli Indochinese paneer wrapped in lettuce, sprinkled with mango Bindi’s Signature Salad - blending a few of my favourite herbs like coriander, mint & basil with bulgur wheat, black pepper, fresh mango, lime juice and a dash of raw sugar water
Main Course Bombay potato with a twist of Guju flavour - skin sliced apart, tossed with olive oil, crushed aromatic seeds, green herbs, spring onions & lime juice Ivy gourd (baby water melon or ‘tindora’) cooked in turmeric and chilli, tossed with fresh garlic and tomatoes. Black Daal; dark rich and deeply flavoured with sauted onions, tomatoes and a host of spices including fresh garlic, ginger and coriander Pepper Corn and cumin rice Roti
Dessert Kheer classic Rice Pudding with a Twist of saffron,cardamom, pistachio, nutmeg and raisins Nan Khatai (Indian Shortbread) Fresh mint, cinnamon and cardamom tea mix to aid digestion
CHRISTMAS BANQUET MENU
Starters East African (mogo) Cassava fries dusted with red chilli and a dash of fresh lime juice, served in cones Secrets of Spices Salad - blending favourite herbs like coriander, and mint with basil, bulgur wheat, black pepper, fresh mango, lime juice and a dash of raw sugar water. Spiced lentil dough balls lightly fried and served with my coriander chutney and a cucumber yoghourt
Main Course A Gujarat delight of aubergine, peppers and charlotte potatoes stuffed with my mother’s secret mix of spices & nuts, infused with garlic, ginger and chilli. Fresh petits pois, roughly crushed and blended with coconut, coriander and green chilli (for a little kick!) - served with with cumin rice Tangy hot and sour lahssi soup with vine ripened tomatoes
Dessert Saffron and Cardamon Shrikhand, served with homemade nan khatai Fresh mint, cinnamon and cardamom tea mix to aid digestion