We began the dinner with an amuse bouche of aubergine spring rolls. These tasty morsals were filled with aubergine, coriander, sweet chilli sauce, shallots and garlic. Alongside the spring rolls we served a small jug of soy sauce.
Next on the menu came haloumi tandoori with carrot pachadi. The haloumi (Greek cheese) was marinated in tandoori paste, paprika, lime juice, red peppers, shallots, garlic and coriander, before being grilled and served warm with the pachadi (carrot, mustard seeds, chilli, curry leaves and red onions).
We finished the meal with praline coated ice cream and strawberry soup!