My favourite Indian restaurant is the fabulous Dishoom, I am recreating some of their iconic dishes, cooked over fire and made with love x

When you arrive just walk on down the drive to the bottom of the garden and step into a magical world of candlelit ambiance and a roaring fire, if it is nice we can eat outisde.

We will start the evening with a plate full of pani puri (chaat bombs)- a puri is a deep fried puffed up, hollow ball made by millions of Indians at home and can be found on street food stalls all over the country. Usually eaten for breakfast or as a snack I'm taking this dish to a whole new level, you will get a selection of salads, dips and waters to fill these little beauties with making each one uniquely yours delivering a flavour explosion when you bite into it ... absolute joy!

Karalan black treacle salmon - this dish is brave and sassy "treacle and salmon" bit like Peter Kays famous "garlic and bread" observation - don't knock it till you've tried it. (this can be substituted with auberge).

Chickpea curry - just that, takes hours to make and seconds to demolish.

Black daal - probably the most ordered Dishoom dish.

Chicken Ruby otherwise know as butter chicken

Garlic naan and rice

Cardamom and rose water infused rice pudding – seriously one of my favourite puddings.

This menu can be adapted to be vegetrian/vegan friendly. Please let me know of any dietary requirements/preferences/allergies when you book, don't forget to bring your own drinks.

Description supplied by the event organiser.