Monday, 18 September 2017

October Supper

Stay tuned for the next date, coming late October.
I'm wanting to use the best this season has to offer including rich pumpkin and the beautifully jewelled pomegranate.
The evening will include a free welcome drink and a suggested donation is £25 for a lot of delicious Pakistani food.
I also have some very exciting plans in the pipeline involving a collab with one of my favourite Sheffield chefs! When I have more details I'll be sure to share.
Email me for all enquiries.
Komal

Wednesday, 6 September 2017

Autumn date now up!

I don't know about you folks but Autumn is without doubt my favourite season. There's nothing I like more than staying warm indoors with candlelight, soft music and delicious food, add good company and wine to the list and you've got a perfect night in.
This months supper club is going to feature a few more comforting foods, I'm thinking creamy rum spiked chai, deep fried okra and one of my favourite desserts: mango cheesecake with pistacio.
I'm taking reservations now so please email me to guarantee your place.
Date - 30/9/17
£25 suggested donation
See you there!


Saturday, 26 August 2017

Vegan Supper Club! August 2017 - updated


I'm so looking forward to this evening's supper club, it's great to be getting back into the swing of it after a long break. I've done one already this month and this is the second. Tonights meal features solely vegan and gluten free food! Dishes include:
Oyster mushroom seekh kebab
Aubergine, coconut and peanut curry
Pepper paneer sabzi
Saag dal
Chana chaat
Chocolate chai cheesecake


Oyster mushrooms

Chana chaat

Pepper paneer

Aubergine curry

Mushroom seekh

Cheesecake

Mid sprinkle

Chocolate chai and pistachio cheesecake

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Quick break before the guests arrive


Guests enjoying food 

Various curries, chickpea pancake and rice


Dessert

Some very fast crossword skills displayed by one guest. Two hours!



Tuesday, 4 April 2017

I'm back!

Greetings all

My next supper club is at the end of the month and will feature traditional Pakistani dishes from my family plus one or two Nepali and Indian inspired curries from my recent travels in S.E Asia!

I've just finished writing the menu and I can't wait for you to taste what I have in store for you.

Dishes include Ajwain Pakora, Jeera lemonade, my classic chana dahl and masala pyaaz.

Plus guests will receive a free welcome chai martini!

The suggested donation for the meal is £30. There'll be six dishes plus extra chutney, naan and a couple of drinks. You will not leave hungry!

Members of my mailing list have booked a few places already so there is just room for four more guests.

Email quickly if you are interested, the left sidebar has my email address.

Best wishes

Komal!

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Recipe for masala pyaaz

large white onion, finely sliced
handful fresh coriader leaves chopped
12 big leaves fresh mint, chopped
1 tsp cumin, toasted and ground
1 tsp coriander seed, toasted and ground
lemon juice
salt and chilli powder to taste

A fine chutney for all dishes.


Dahl baat in the Himalayas. Inspirational flavours for my supper club



Thursday, 22 January 2015

Regather eating seasonally #3

Here are a few pics from the eating seasonally vegetarian supper I did at regather a couple of months ago. I collaborated with local growers to produce a original and wholesome menu from the vast choice of organic vegetables provided to me. Guests enjoyed okinomiyaki (a japanese cabbage pancake), pumpkin pie and more plus a guest biscuit company provided after dinner treats - I Heart Bikkies- also gave a talk at the end along with a quick one from me and a local grower too. Plus there were almost 30 guests, the biggest one yet!

stopping for a quick pic for Toast magazine

balsamic roasted baby beetroots


Guests

dessert

fresh pumpkin pie with caramelized nuts and creme chantilly 
nibbles

squash and celeriac dauphinoise

kale and goats cheese galette

Saturday, 16 August 2014

Eating seasonally at regather #2

A few pics from the eating seasonally dinner at regather. This one was the largest I've catered for yet with 26 guests! The menu focussed on local and seasonal vegetables. I collaborated with farms and organic vegetable suppliers for a delicious summer menu. I also had access to a beautiful sorbet and ice cream machine so produced four fruit sorbets to cleanse the guests palette between their four courses. One of the guests even brought some dried crispy insects in as an extra experience, I tried a cricket, tasted of crisp.
I had a lovely bunch of people helping me and the guests made really heart-warming comments. Keep checking back for details of the next event.























Also a short film was made about the event here