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The inspiration of this theme comes from the memoirs of Jennifer Brennan. These recipes are her earliest culinary memories of the grand dining style of the Raj.Starter: Nowshera Fish Cakes
Nowshera, is a city in the Peshawar valley, known for the famous battle of Nowshera in 1823. The city still has a very important airbase. This recipe comes from a cookbook that is more than 200 years old - Indian dishes for English tables.
Drink: Lahore Club Claret Punch
A 19th century red wine based fruity cocktail.
Entreé: Sind Club Ham in Gin
Gin soaked smoked ham grilled in the oven with breadcrumbs on top.
Mains: Pathani Chicken Pilaaf
The fierce tribal warrior tribe were also extremely hospitable and loyal. Faithful and capable of generosity, this is what Pathans would cook for their guests. The dish has warm flavours and sweetness of apricot.
Mutton Peshawari Pasande: A favourite from the khansamer's recipe, the use of parsley brings a very continental twist.
Ginger Soufflé: A warm souflé to cool your gut after a hot summer meal
Experience hosted by That Red House
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