ROMY GILL IS NEXT UP ON FORTNUM & MASON'S 'BEHIND THE PAGES' SUPPER CLUB

On 15th November, British-Indian Chef and food-writer, Romy Gill MBE, will collaborate with Fortnum & Mason to showcase recipes from her new book On the Himalayan Trail for the second event in the "Behind the Pages" supper club series, at FIELD by Fortnum’s (181 Piccadilly).

Romy will take guests on a journey, exploring the lesser-known parts of India, through a diverse range of dishes that celebrate the real fusion of flavours and influences that make up her home country. The 4-course menu will include sharing and individual plates, with standout dishes such as Kanaguchhi Gosht (lamb and morel yakhni) and Chaman Kaliya, (paneer in yellow gravy). Full menu below.

Canapés

Nadir Monj

Fried lotus root

Starter

Samosa Chaat

Chickpeas, mint, coriander chutney, tamarind chutney

Main

Kanaguchhi Gosht

Lamb and morel yakhni

Chaman Kaliya

Paneer in yellow gravy

Sides

Yarkhandi Pulao

Rice with carrots and fruit

Kachumber salad

Green apples, shallots, cucumber and pomegranate

Dahl

Haakh

Kashmiri spinach

Dessert

Poached pear with saffron

To finish

Kahwa

Kashmiri spiced honey tea

Dinner will start at 6:30pm, with ticket prices ranging from £95-110, including a welcome drink, two glasses of wine and a cookbook.

Available to purchase via eventbrite here.

For further information and images, please contact Chloe on chloe@gemmabellandcompany.com.