The Khaadraas Supper Club

Cyrus and Pervin Todiwala are inviting you to join them in the celebration of the Lunar New Year,

“THE YEAR OF THE DRAGON” at Café Spice Namaste.

In accordance with the Khaadraas Supper Club’s tradition of celebrating Asian cuisines, this time we are presenting an Indo-Chinese menu that takes inspiration from the regions of Hakka, Hunan, Fujian, and Sichuan.

May this celebration bring us all good luck!

A 4-course Indo-Chinese Feast!

1^st Course

SKEWERED KING PRAWNS IN GARLIC GINGER AND CHILLI

King prawns in a finely minced garlic, ginger and green chilli with soy

& a hint of lemon grass.

ON

VEGETABLE HAKKA NOODLES

Shredded vegetables, spring onion & Peppers tossed with garlic, ginger & soy,

blended with noodles.

2^nd Course

MINCED CHILLI CHICKEN WONTON

Minced chicken spiked with green chillies flavoured with spring onion,

soy and minced vegetables, filled in pastry and fried.

EGG PLANT IN HOT GARLIC SAUCE

Diced aubergine pickled in a strong tomato, garlic and, chilli sauce.

One of India’s most popular of Indo-Chinese dishes.

3^rd Course

CHAR SIU GLAZED LEG OF CHICKEN STUFFED WITH GLUTINOUS RICE

Not commonly found but hailing from the marriage of Hakka Cuisine. Sticky rice blended with spices, chopped mushrooms and five spice powder, rolled and roasted. Served with char Siu Sauce.

CAULIFLOWER MANCHURIAN

No relevance to the Province of Manchuria, this dish was created by Chef Nelson Wong of Bombay’s famed China Garden and has since become hugely popular with meats as well. It is a chopped cauliflower fritter with a bit of India in its origin.

Dessert

SESAME, CASHEW, WALNUT AND CRUSHED

DATE & FIG PANCAKE

VANILLA ICE CREAM