From Orange and Cardamom Martinis to Masala Chai and everything in between. I recently cooked an Indian meal and co-hosted the Diwali Supper Club alongside Tilda Basmati and The London Foodie
The menu was planned well in advance and I wanted to make sure that all those invited got a flavour of what home cooked celebratory Indian meals were all about. We had Keralan Fish Curry, Smoked masala Aubergines & Yakhni Pulao using Tilda basmati as part of the meal.
Nothing gives me more joy & pleasure than seeing the gleaming faces of guests’ as they tuck into a feast and more importantly enjoy eating it. Happy bellies, late night finish & doggy bags tell me it was a good night. Sharing a few photos with you and also some of the blog posts from those invited. Enjoy!