Traditional Holi 12 Course Feast

​12 Course Tasting Menu

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Holi is an ancient Indian spring festival celebrated in Indian and other parts of Asia, also known as the festival of colours. It signifies the victory of good over evil, the arrival of spring and is also celebrated as a thanks giving for a good harvest.

The festival of colours is a foodie's dream come true.

Our chefs will take you on a journey to their childhood in India by recreating some traditional Holi dishes.

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INDIAN RUM, AVOCADO, SAFFRON AND COCONUT MILK THANDAI.

Thandai is an Indian cold beverage prepared extensively during Holi.

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WILD MUSHROOM GUJIYAS, CHILLI AND LIME MANGO SALSA

Gujiyas are fried dough pockets that are filled with sweet or savoury fillings. These little dumplings look like mini Cornish pasties. 

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STREET FOOD WHITE PEA CHAAT 

Street Food dish with dried white peas masala, potatoes, cilantro, fresh herbs and chutneys

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PRAWN MASALA DOSAI, LENTIL SAMBAR

 

CRAB AND SMOKED TROUT DAHI VADA, FRESH CORIANDER

Dahi vada are yoghurt and lentil dumplings.

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SEAFOOD AND SPRING ONIONS PAKORAS, TAMARIND CHUTNEY

 

TOMATO AND LIME SOUP

 

BENGALI STYLE CHICKEN THIGH IN A YOGHURT SAUCE  

Doi Murgi is a very popular Bengali chicken dish, where the chicken is simmered in a thick yoghurt sauce with gentle spicing..

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LAMB FILLET, JHOL

Tender lamb fillets simmered in a mustard oil flavoured gravy and Kent Desiree potatoes.   

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PASSIONFRUIT GRANITA 

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HOT GULAB JAMUN WITH CARDAMOM CHANTILLY CREAM

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JALEBI WITH RHUBARB SHRIKHAND

Shrikhand is a thick creamy and delicious Indian dessert made with yoghurt, powdered sugar, saffron & nuts.  

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VEGETARIAN HOLI FEAST 

 

INDIAN RUM, ALMOND, SAFFRON AND ROSE PETAL THANDAI.

Thandai is an Indian cold beverage prepared extensively during Holi.

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WILD MUSHROOM AND ASPARAGUS SAVOURY GUJIYAS, MANGO SALSA

Gujiyas are fried dough pockets that are filled with sweet or savoury fillings. These little dumplings look like mini Cornish pasties. 

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PUFFED RICE STREET FOOD CHAAT 

Street Food dish with chickpea flour crispies, wheat crisps, fresh herbs and chutneys

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DAHI VADA, FRESH CORIANDER

Dahi vada are yoghurt and lentil dumplings.

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CRISPY CAULIFLOWER KOLIWADA, TAMARIND JUS

These are delicious, crunchy,  fried fritters made with a light chickpea and rice flour batter. A delectable starter of Western India. 

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PANEER CHETTINAD, SAFFRON RICE

Served in a South Indian style sauce of roasted coriander, fennel, cumin, peppercorn, cardamoms, cloves and cinnamon. Chettinad is a classic recipe from Chettinad region in South India   

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JACKFRUIT AND BLACK EYED BEAN STEW SERVED WITH SOUTH INDIAN STRING HOPPERS

String hoppers are rice vermicelli popular in Sri Lanka and South India. 

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AVOCADO MASALA DOSA

Masala dosa is a variation of the popular south indian Dosa made with rice and lentils, served with chutney and sambar .

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ALOO GOBI WELLINGTON WITH ROASTED COCONUT SAUCE AND STIR FRIED VEGETABLES

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LIME GRANITA 

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PINEAPPLE HALWA WITH SAFFRON CREAM AND NUTS

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HOT JALEBI WITH WARM ALMOND PUDDING 

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Our vegetarian menu is not finalised and may change slightly due to availability of ingredients. ​

We store and use allergens in our kitchens. Due to the high risk of cross contamination of allergens this menu is not suitable for those with allergies. 

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For more information on allergens, please call at +44 1227 200777

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