Happy anniversary for Calcutta Brasserie

Calcutta Brasserie

Calcutta Brasserie

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IT has been a glittering year for the Calcutta Brasserie.

The Stony Stratford based Indian scooped the ‘Best Asian Restaurant’ and ‘Best Asian Chef’ gongs at the MK Food & Leisure Awards, as well as being highly commended in the Tiffin Cup Awards and reaching the finals of The British Curry Awards.

So owner Mo Abdul and the team will have plenty to celebrate when they hold a lavish evening of traditional Indian celebrations on Wednesday, September 19.

Guests will be entertained by traditional musicians and served by staff wearing authentic Indian clothing, while the restaurant will come to life with a performance from London Bollywood Dance.

To top it all off a special menu has been prepared, combining traditional family cooking and the Head Chef’s own unique dishes.

Calcutta Brasserie is famed for its varied and exotic menu. The usual Kormas, Jalfrezis and Vindaloos you find at most Indians are still there, but there is a lot more on offer as well.

And the anniversary menu is no different, with a host of mouth-watering dishes you won’t find in your average Balti House.

The set menu consists of four starters, served together with each complimenting the other.

Chicken Tikka Toodiya, a Shikampur Shammi Kebab – with just enough spice to have you reaching for the Kingfisher, but not enough to burn your tastebuds – Machli Ajwani, which is sliced Tilapa coated with mint – and a beautiful dish of Bhatti Ka Paneer, homemade Indian cottage cheese cooked in the tandoor.

The main courses, all five of them, are served as a platter. They consist of Mugh Tikka Lababdarr – which Mo tells me people sometimes dub ‘labrador,’ but is, of course, chicken not a family pet – Karoo Lamb, Mugh Awadi Korma, Achari Mirchi ki Aloo and Khatti Daal; all accompanied by pilaf rice and a bread basket.

The delicious lamb is cooked in a thick tomato gravy, with the Korma is cooked wiith saffron and keera water. The Aloo is a incredible dish of potatoes roasted with pickle paste. Added chillies give it that extra spice. Chillies, with gralic, tomatoes and coriander, also play a vital part in the vegetarian Daal offering.

But my favourite is the Lababdaar – chicken tikka cooked in a smooth onion and tomato gravy with butter and cream. The signature dish of the famous Taj Mumbai in India this really feels like you are getting something special and authentic.

If you have room left, the menu is topped off with rasberry and white chocolate cheescake or mango Kulfi.

To try it out on the anniversary night will cost guests £21.95 each, and includes a champagne reception from 7.30pm.

To book call 01908 566577 or email info@calcuttabrasserie.co.uk