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