OUR NEXT ZEST POP-UP DINING EVENT:

Cooking authenic indian food

SAMPLE MENU 3

£36.50 per head

STARTERS

Chicken Chaat (N)

This is our take on a traditional street food dish. Marinated shredded chicken on a bed of homemade pear chutney.

Tandoori Salmon

Salmon fillet marinated in tandoori spices and finished over charcoals served with pickled daikon and coriander salad.

Barra Kebab

Lamb chops marinated for 72 hours in traditional Northwest Frontier style recipe finished over charcoals and served with a paratha and homemade aubergine chutney.

MAIN COURSE

Raan Nawabi

An iconic dish of the palaces of Lucknow. Whole lamb legs marinated and slow cooked for eight hours served on a bed of mint and tomato rice.

Prawn Balchao

A fiery prawn dish from Goa, with pickling spieces and tamarind which gives its unique hot and sour taste.

Chicken Kashmiri

Zest Dining's signature dish. Chicken cooked in a rich gravy with subtle hints of orris water.

Dal Makhni (V)

An iconic dish originating in the sikh temple kitchens of Amritsar. Black lentils in a rich gravy,slow cooked for 24 hrs in a copper pot which gives its unique taste.

Rogini Mushrooms (V) (N)

Mushrooms served in a rich sumptuous tomato gravy finished with cream and cashewnut paste.

Manglorian Green Beans (V)

Green beans cooked with traditional South Indian spices finished with curry leaves and cherry tomatoes.

Accompliments

Pinenut Rice

Naan/ Tandoori Roti

Katchumber Salad

DESSERT

Rose Water Kulfi

Traditional homemade indian ice-cream infused with rosewater.