Tailem Bend Food and Wine Club take a journey to India for their latest culinary experience
Onion bhajia, vegetable pakoras and cheese pakora – these were just the starters members enjoyed on Saturday night.
This post was contributed by Tina Squires.
Saturday September 3 was the night of an Indian Sensation never experienced before by the Tailem Bend Food and Wine Club.
The Jervois Bowling Club Venue was decorated in an Indian theme of robust colors, centered with a single yellow orchid.
There were 40 members in attendance and multiple ladies chose to dress in Indian attire, enhancing the theme of the evening.
The food was professionally prepared by our own Curry On Bend.
The flavours transported each guest to India, with the meal overseen by Harry in an efficient and timely manner.
Hors d’oeuvres :
- Paneer topped with a tikka paste and yogurt and pickled cucumber.
- Chan dal dhokla – polenta, tempered in arrange of spices and oil.
- Spinach wraps with masala aloo filling – wraps filled with potato and a myriad of spices.
- Accompanied by gin and tonic and Kingfisher beer.
Starters:
- Onion bhajia, vegetable pakoras and cheese pakora, lovingly place on a bed of garden salad, accompanied by raita spicy chutney and tamarind sauce.
- Accompanied by Tread Softly sauvignon blanc 2021
Entrée:
- Eggplant aloo, which transported everyone to North India with its flavours. Served with homemade naan bread.
- Accompanied by Tread Softly pinot noir.
Main:
- Lamb shahi korma: slow cooked lamb in a creamy cashew sauce, which was to die for. Served with saffron rice. Many commented that if the person next to them wasn’t seated it was highly probable their meal would have been stolen and gratefully eaten.
- Accompanied by Kalleske Clarry’s GSM, aerated and decanted for 2 hours.
Dessert:
- Galub jarmun: dumplings made from evaporated milk and served in a sugar syrup.
- Accompanied by Rutherglen muscat
After dinner drinks:
- Frangelico and Grant Burge tawny.
The door prize was gratefully received by Gary Hansen.
A huge thank you to Harry and the Curry on Bend team, and Kiwanis Murray Bridge for providing waitstaff and kitchenstaff on the night.
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