|Full of Spice SupperClub Kew Gardens - The Orangery|
This Summer Kew Gardens have put together a fantastic celebration of spices, The Full of Spice Festival at the Royal Botanic Gardens from May to September 2015. The Festivities include series of talks, performances and workshops in the amazing Spice Exchange. There is a spice Mix Supercomputer, special spicy Rickshaws, giant spices cultures and inflatables dotted around the gardens. They also have a pop-up botanical bar, guided tour for a fascinating look at Kew's spicy plants, sample spiced breads, spicy Saturdays (how spices were brought across continents and oceans), Spicy Sundays music sessions and a couple of supper clubs.
Last week was Michelin-starred chef Alfred Prasad turn to showcase some delicious designed spice-infused Indian tasting menu. The Orangery which usually a cafe and restaurant was transformed into a beautiful candle lighten venue, that framed so well the evening proceedings. The service, provided by Peyton and Byrne, was friendly and welcoming. I noticed that some diners had, at times, to nudge the staff to get their paired wines.
The menu was aromatic, elegant and delicately spiced. Perfect balanced and nothing too harsh for the palate. In my view, there was two highlights: the veal, which was perfectly cooked and seasoned, I especially liked the coconut shavings touch. The other guests seemed to like it too. The second dish was the mustard spiced fish and seafood, a dish full of flavour and textures.
All in all, It was a very pleasant dinner in fantastic surroundings. Next Full of Spice supper club is on the 16th July 2015 by chef Atul Kochhar. Tickets cost £60/person for 7 courses tasting menu and the flight of wine at £27/person, very generous glasses! There's also a wine/champagne list at very reasonable prices.
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|Welcome drink: Spicy Gin Cucumber Lemonade (gin, lemonade, pinch of cayenne pepper, lemon slices, thin slices of cucumber and ice)|
left: Réserve de Gassac Rose Vin de Pays De L'herault 2013, right: Pani Puri (crip shell) filled with spiced chickpeas, fresh and dried pomegranate, yogurt with pickling spices, pomegranate molasses chutney - light and tangy starter
|Chef Alfred Prasad presented all dishes as they were served|
|spiced raw scallops, lime cucumber, red onions, watermelon, spring onions and grated Mango-ginger (curcuma) a root of the ginger family and closed related to turmeric with raw mango taste, was fresh and topped with edible flower|
|vegetarian version of the scallops - avocado, tomato,|
lime cucumber, red onions, watermelon, spring onions and grated Mango-ginger (curcuma)
|mustard paste herb-crusted Seabass (base), mustard temperated white crab (middle) topped with prawn tempura in mustard oil|
chef in the kitchen
|Juicy and tender pink, black and green peppercorn crusted veal onglet; smoked aubergine mash with chilli flakes and toasted coriander seeds|
|Palate cleanser: watermelon granita with Himalayan pink salt - an acquired taste|
|vegetarian main: paneer dumpling with cottage cheese Kotfta and in Korma and peanut paste sauce - amazing!|
|Kashmiri kahwa tea : Saffron tea with flaked almonds - nice!|
|Poached milk dumplings with pistachios, saffron strands and rose petals - nice not too sweet finish to our meal|