This weekend, I cooked for a goodbye party for my boyfriend’s Indian colleague. We wanted to have all Indian mains, so I consulted one of my treasured Indian cookbooks, How to cook Indian. What I came up with is a menu I was really proud of, and from the guests’ reaction, the food was a hit.
All in all, it was a bit of a mixture of cuisines, picking bits and pieces from the American and European influences, and putting the Indian mains in focus. It was quite a bit of work, a whole day of my and boyfriend’s efforts for chopping, cleaning, cooking… For me, a day well spent.
Here is the menu:
Starter: Harissa, Goat Cheese, and Herb Tart. This is a very easy starter, and can be assembled just before the guests arrive.
Mains: Butter chicken, Masaledar Chollay, and Dhabbay Di Dal.
Sides: rice and chapatis.
Salads: cucumber salad and tomato & onion salad.
Desserts: Guinness cake and Blueberry cake.
A little something extra: coffee and vanilla fudge.