OUR NEXT ZEST POP-UP DINING EVENT:
£29.50 per head
Our take on fish and chips.
Green garden kebabs made from spinach potatoes and green peas.
Boneless chicken pieces marinated in white pepper and mace then finished on the barbeque.
Lamb leg pieces served to a recipe from the kitchens of the royal palace of Patiala.
A dish from noble houses of Kashmir. Chicken koftas stuffed with sundried plums simmered in Kashmiri spices.
White cabbage stir fried with mustard seeds and green peas.
Breads And Rice
Saffron And Cranberry Rice (V)
Homemade Naan Bread