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.
Fried lotus root
Chickpeas, mint, coriander chutney, tamarind chutney
Lamb and morel yakhni
Paneer in yellow gravy
Rice with carrots and fruit
Green apples, shallots, cucumber and pomegranate
Poached pear with saffron
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 email@example.com.