DAWAAT: An evening of spice, colour and generous South Asian cooking

A former fashion stylist and writer, Amandip Uppal went from The Times to Deputy Fashion Editor at Condé Nast Traveller before combining her love of food and design through Lotus Events.

Taught to cook from the age of ten by her family, Amandip’s cooking is rooted in traditional Indian flavours but fearless and instinctive in its approach. Her debut cookbook, Indian Made Easy, was named among The Times’ Books of the Year in 2016.

Now based in Somerset, Amandip is known for her guest-chef supper clubs and creating menus for fashion launches, private clients and collaborations including a Diwali feast for Liberty London.

Her rustic supper club for Communa will feature an opulent fire-cooked feast full of deep, smokey and aromatic spices. These flavours come from both Amandip’s heritage, where she returns to her family favourites, and new ones she discovered along the way.

£60 per person - includes welcome drink, canapés & three courses

TO BOOK: https://buy.stripe.com/5kQ4gAcVzcpTgLZfab5os07

MENU

Canapés
Whole spiced pickled crudités (v)
with chilli-lime mayo
&
Bombay batata (v)
crispy potato wedges, sprinkled with ghati masala, crispy curry leaves & a squeeze of lime


TO START

SEEKH KEBAB
aromatic spiced lamb mince, skewered, charcoaled & served with a garlicky, mint yoghurt chutney & pickled red onions.

INDO-CHINESE CHILLI PANEER (v)
in a sweet & sticky dressing, pickled red onions, crushed peanuts, fresh coriander & mint.

MAINS

AFGHANI MURGH
charcoaled chicken served in a creamy fenugreek sauce, finished with a coriander & chive oil

PUNJABI SOOKHI DHAL *vegetarian option
Urad lentils slow cooked with roasted tangy aubergine

Served With

KERALAN PACHADI
cooked beetroot, served atop a garlicky yoghurt finished with curry leaf oil

JAIPURI MEWA PILAU
fragrant cumin & cardamon ghee rice with crispy onions, mint, toasted coconut and dried fruit.

RAW SLAW
tossed in a zesty lime, toasted coriander & nigella seed vinaigrette

PUDDING

CHAI SPICED POACHED FRUITS
with ice cream & sticky baklava crumble.

Wolf Wine available to purchase, with suggested pairings.