|Spices and condiments|
|Scrambled turkey egg with turkey breast stir-fry|
As if all this wasn't enough to make us feel stuffed (just like a turkey - geddit!?), it was then time for the four course meal...
Turkey Sheek Kavaab Omlette Roll - turkey minced with fresh ginger, garlic, chillies and spices, formed over a skewer, chargrilled and served rolled in a turkey egg omelette.
Mini Turkey Masala Pie - diced HEART of turkey cooked with chopped shallots, tomato and spices, filled in mini pastry cases, topped with chilli and cumin mash, and baked.
Bhuna Turkey Dosa - rice and lentil pancake filled with diced turkey GIZZARD cooked in traditional bhuna masala.
Trio of Turkey Tikkas:
Cafreal - in a fresh green masala,
Malai - mild with cream and cheese,
Peri-peri - hot .
Leeli Kolmi Ni Curry - light green curry with fresh coconut and cashew nuts simmered with sustainably sourced red sea king prawns. (Cyrus thought we may have been turkeyed out at this point!)
|Leeli Kolme Ni Curry|
Turkey Mince Koftas
Vagharaela chaawal - Pulau rice flavoured with cumin and caramelised onion.
Potato Dosa Bhajee - a simple south style potato prepared with cracked mustard seeds, white lentils and curry leaves.
We're not finished yet! A creme brulee infused with saffron, ginger and cardamom.
|Creme brulee, but not as we know it.|
|Cyrus Todiwala, and yours truly|
And hello to some of the other lovely food bloggers and fellow gobblers of the evening: