TODIWALLACE! Join Gregg Wallace as he hosts a wonderful evening with Cyrus Todiwala at Cyrus Todiwala's Kitchen in the Lincoln Plaza hotel in Canary Wharf.
TODIWALLACE MENU FOR 28TH SEPTEMBER 2019.
MR TODIWALA’S KITCHEN CANARY WHARF
Supper Club | Pop Up | London | Mr Todiwala's Kitchen | Canary Wharf | Gregg Wallace | Cyrus Todiwala | London Pop Up | Supper Clubs Near Me | London Supper Clubs
MASALA FRIED FISH IN CHIP
Goujons of seasonal white fish from the Cornish Coast, surrounded by spiced potato rolled in crumbs & fried and served on a bed of cumin flavoured mushy peas
BANGERS & MASH
Spiced Goosnargh Duck sausage chargrilled & served on Keralan mash~
MONTY'S CHALLENGE **
We all know that the Field Marshall loved a hot mustard & horseradish with his roast. So a Chicken Tikka redolent with the flavours of hot home ground mustard and a hint of wasabi, chargrilled in the tandoor.
BOMBAY FISH PIE (“Pee” to a local Deshi Mumbaiwalla!)
As above we will use any of the fish in season currently in Britain from fillet of Bream, Lemon sole, Gurnard, ling, pollock, or hake to make this pastry delight which, we as kids we enjoyed in a bakery that once dominated Bombay. Fish blended in a spiced rich cream sauce, filled in flaky pastry & baked
MANGO HONEY & GINGER GLAZED BELLY OF PORK
Liz Bateman from Hazeldene Farm in the Chiltern Hills is one of the only few farmers breeding the rarest British pig, The English Lop. Those of you who have had our pork vindaloo know what I am talking about here in terms of flavour and taste. Belly is marinated and slow cooked, then glazed with a combination of mango relish, honey, ginger & chilli, served with soft steamed rice with crisp fried garlic.
BRITISH PEOPLE’S MOST FAMOUS VEGETABLES FLAVOURED WITH CUMIN
Seasonal British favourites with an Indian twist.
LIME ORANGE AND CARDAMOM BLANCMANGE
Guests will have the opportunity to have Wine Master Jesse B Hudson to guide people through a matched wine service explaining each wine's characteristics, palate and how they compliment the flavour profiles of each dish.