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CELEBRATING
‘National Curry Week 21-27
October 2007’
at CAFE SPICE NAMASTE London E1
With THE BEST OF BRITISH PRODUCE
Join in to help us raise much-needed funds for the
world's poor and hungry in a fun
& positive way with National Curry Week &
National Eating-Out Week 2007. We have
added £1 to each dish which will go to this
year’s chosen charity OXFAM. Every
dish you order from this menu, you will be helping
people in need somewhere in the
world. We will be adding a pound to every pound
that is collected during this
period. For further details on National Curry week
visit www.nationalcurryweek.co.uk
(£1 will be included on the dish price, if you
do not wish contribute please let us know while ordering)
STARTERS
KAALWA CHILLI FRY Hot & spicy £6.25 + £1
In celebration of British Oyster Week we have
brought here a Goan style preparation of Native
Cornish Oysters, shucked and tossed briskly with
shredded shallots, green chilli, ginger and garlic.
Served on a base of toasted Greek Pitta drizzled
with cumin flavoured olive oil.
PATA de GALINHA PERI-PERI Hot & spicy £5.25 + £1
Drumstick of free range chicken, marinated in
hot Goan peri-peri masala, skewered and chargrilled
in the tandoor.
ALOO MAA KI TIKKI £4.75 + £1
English Heritage Northumberland blue potato,
mashed and filled with steamed black urad lentil
seasoned with crushed sautéed ginger,
garlic and cumin, griddled and served dotted with date and
tamarind chutney and spiced yoghurt. This potato
is also known as the Salad Blue. It is now being
re-grown in the UK by Ian and Lucy Carroll.
MAIN DISHES
MONKFISH TIKKA / CHAAWAL £14.75 + £1
Fillet of line caught monkfish from Falmouth
Bay, marinated in the classical tandoori style,
chargrilled and served with curried steamed rice.
TITTAR KHORMA NARGISI contains Nuts £14.25 + £1
Red legged partridge from Suffolk, roasted
gently and simmered in a rich traditional white khorma
sauce spiked with crushed bio-dynamic white
pepper corns from Kerala and served with a kofta of
spiced chicken mince wrapped around an egg (The
original Scotch Egg from India) and saffron rice.
SOAY LAMB ROGANJOSH Medium spicy £15.25 + £1
Probably the rarest breed of sheep in the UK,
The Soay was brought in by the Vikings and has
remained un-adulterated (crossed) over all these
years. It is a dwarf sheep and is slaughtered in
quotas. The meat is exquisite and almost gamey
and for that reason we have decided to go very
classical and make a traditional Roganjosh and
serve it with pulao. The meaning of Roganjosh is
simply ‘Rogan’ for rendered fat and
‘Josh’ for cooking under pressure.
SAEB MAKKI AUR TAMATAR JHALFRAEZI
spicy
£4.50 + £1
English apple, baby corn, tomato quarters,
tossed briskly with shredded onion, green & red peppers,
ginger cumin and chilli with fresh coriander.
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