Chalo Jamva - May Edition

Inspired by humble Gujarati food and great British produce, we share four courses that take inspiration from our rasodu or kitchen to the dining table.

Chalo Jamva, means come and eat. A simple expression used to call out when food is ready! This is our most classic supper club; where we share four courses inspired by my childhood, the dishes and flavours that brings nostalgic memories of growing up with multifaceted cultures all overlapping with food! We explore Dad's Ugandan childhood with flavours from Mum's upbringing in Mumbai - together creating a menu that is rich in flavour, heritage and stories!

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Welcome Drink

Bael Sharbat

A Sharbat made of Wood Apple, picked up from our recent travels to India is pureed and sweetened with brown sugar and served over sparking water.

To Start

Mogo-ambo Khush hua!

Every Gujarati with East African roots will be familiar with the joys of mogo or cassava. Boiled until it's falling apart, cassava pieces are marinated in ginger & tandoori spices and grilled to a crisp finish. To balance the tandoori flavours, the mogo is finished with a garlic & cashew chutney.

Second Course

Akhi Makai.

Corn on the cob is boiled and added to a onion-tomato and peanut gravy, spiced with garam masala and finished with loose sweet corn kernels. Served just how we enjoy it at home, with fresh, lightly toasted sliced bread.

Third Course

Lodha ni Kadhi

Tempered, soured yoghurt is cooked in ghee with green chillies, jaggery and curry leaves. Served with cumin-fried or jira rice with garden peas, carrots & red pepper.

Sweet Endings

Mango Sunshine.

A mango-cream layered mille-feuille filled with mango pieces, passion fruit compote and a mint dust.

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Venue.

We're back with our friends at Potter and Reid in Spitalfields, E1. They will have a specially curated wine, cocktail and soft drink menu.