Tickets are now on sale for our special one-off 'Czech us Out' supper club in London in collaboration with Darjeeling Express. Drawing on his experience of working closely with Czech-born members of his cooking team in Brighton, head chef Kānthi Kiran Thamma will – for the first time – fuse South Indian spicing and techniques with traditional Czech cuisine as part of Darjeeling Express founder Asma Said Khan's series of successful #mylondonsupperclubs.
Hosted by Khan at 68 and Boston in Soho, this intimate event will treat diners to a truly unique four-course menu that symbolises how immigrants arriving in the UK have worked hard to learn new skills and give back to their adopted city and community. "Food to me is something that transcends borders and languages," says Kanthi. "My team currently includes five young chefs from the Czech Republic. They'd never cooked Indian food before joining Curry Leaf Cafe, and now they do a great job of delivering the authentic dishes on our menu. At the same time, I've learning a bit about Czech food and culture; some of their dishes work really well with Indian flavours."
Tickets cost £36 each. Just 30 are available, so be sure to book soon

BUY TICKETS HERE

SUPPERCLUB MENU

COURSE 1

BRAMBORACKY (Vegetarian/Gluten-free)
Traditional Czech potato pancakes spiced up with fresh ginger, curry leaves, cumin & green chillies. Served with spicy roast beetroot chutney

COURSE 2

SMAŽNEY HERMELÌN (Gluten-free)
Hermelin cheese marinated in Chettinad Spices, coated in a batter made from rice flour, chickpea flour & Czech pilsner, then deep-fried until crisp. Served with cardamom-infused cranberry sauce

COURSE 3
(NB: A vegetarian alternative can be provided, just notify us at time of booking)

TRADIČNÍ ČESKY GULÁŠ (Gluten-free)
Traditional slow-cooked beef goulash spiced with Guntur chillies, star anise and cinnamon. Served with Coorg Kadamputtu (steamed coconut and rice dumplings) and a warm Czech cabbage salad tempered with curry leaves, mustard and coconut

COURSE 4

TREDELNÍK (Vegetarian)
(NB: contains gluten, dairy and nuts)
A favourite roadside snack in the Czech Republic. Round pastries encrusted with cardamom sugar & coconut and filled with pineapple rava kesari (a South Indian semolina pudding made from pineapple, saffron & nuts)

Join Chef Kanthi Kiran Thamma this Monday as he takes you on a culinary trip to the backwaters of Kerala. As part of the Brighton Food Festival's lineup of events on Hove Lawns, he'll be demonstrating how to cook one of the most popular dishes from the spring menu at our Ship Street cafe, Bream Pollichadu – a whole spiced bream steamed in a banana leaf. The event is hosted by Brighton Food Festival regular Andrew Kay, and tasters of the finished dish will be available to try afterwards. Entry to the festival is free.

As part of the Brighton and Hove Food & Drink Festival 2016, Curry Leaf Cafe is taking over the kitchen of Brighton's Malmaison Hotel for an atmospheric evening of food, drink, music and entertainment from the Indian sub-continent. Chef Kanthi will be fusing traditional dishes and street food from different regions of India from Bengal to The Punjab, accompanied by live South Indian music by local two-piece Akash. Hosted in the beautiful Malmaison Hotel in Brighton Marina, you’ll enjoy a four-course menu (see below), accompanied by gin & tonic from Blackdown Artisan Spirits, wines from Butler's Wine Cellar and craft beer from The Beer Collective. Topping off the night's entertainment will be Bollywood dancing from the Rakhi Sood dance academy.

All profits from this event will be donated to FareShare Sussex, our local food redistribution charity supporting those in food poverty in the city and the surrounding county. There’ll also be a blind auction on the night with some great prizes from local restaurants and hospitality businesses. Please note that vegetarian alternatives can be provided if desired, simply inform the cafe at time of booking.

Tickets £45 in advance
Call 01273 207070
Supporting FareShare Sussex

Date: 24 May 2016
Arrival: 7pm for 7.30pm start

Venue: Malmaison Hotel, Brighton Marina, Brighton BN2 5WA

CURRY LEAF CAFE CHARITY BANQUET

A special four-course menu showcasing landmark dishes from different regions of India famous for their unique spicing, cooking techniques and culinary influences

1) SOUTH: ANDHRA PRADESH
Andhra Pradesh is known all over the globe for its fiery food, with the district of Guntur in particular playing host to the largest chilli market in Asia. It’s also famous for its delicious street food and vibrant pickles and chutneys

STREET FOOD PLATTER (VG/NGI)
A selection of street food dishes served with ginger & jaggery chutney, and peanut & curry leaf chutney

GUNTUR CHILLI BAJJI
Stuffed chillis dipped in chickpea flour batter then deep-fried

CASHEW & CURRY LEAF PAKORAS
Crisp chickpea-flour-coated cashew nuts flavoured with curry leaves

NELLORE SWEETCORN VADAS
Crunchy sweetcorn fritters spiced with ginger, chilli, coriander & onion

2) WEST: BENGAL
Home to the East India Company and the first capital city of the British Raj, West Bengal has a played a prominent role in India’s cultural history. It is also a culinary powerhouse, particularly when it comes to seafood, combining subtle yet fiery spices and mustard oil to create truly unique fish dishes such as this one

COD MACHER JHOL (NGI/DF)
Pan-fried cod on mustard-spiced potatoes, served with a spicy broth flavoured with panch poran (Bengali five-spice mix)

3) EAST: GOA
India’s smallest yet richest state is renowned for its beautiful beaches, colonial architecture and party scene. A Portuguese colony for over 450 years before joining India in 1961, Goa also puts a uniquely Catholic Christian twist on Indian food. Take for example the Vindaloo, Xacuti, Sorpotel and Cafreal dishes that combine coconut, spices, vinegar, cocoa and chillies to such memorable effect

GUINEAFOWL XACUTI (NGI)
Tandoor-grilled supreme of guineafowl finished in an aromatic Xacuti sauce flavoured with coconut, ginger and black pepper. Served with curry leaf rice and tempered mixed vegetables

4) NORTH: PUNJAB
The Punjab – which means ‘land of five rivers’ in Indian – is the continent’s most bountiful agricultural region thanks to its temperate climate and naturally fertile soil. It is also the home of the dairy industry, producing the finest paneer cheese, milk, butter and ghee that form such an integral part of Punjabi cuisine. These deliciously rich vegetable-based desserts are a classic example of what makes the region’s food so special

CARROT HALWA
Grated carrots cooked in milk and finished off with dried fruit and ghee

PISTACHIO KULFI
A creamy frozen dessert made from cooked milk flavoured with pistachio

GULAB JAMOON
Steamed dumplings made from evaporated milk powder, soaked in saffron syrup

(NB: Vegetarian alternatives can be provided if desired, simply inform the cafe at time of booking)

V = VEGETARIAN
VG = VEGAN
NGI = NO GLUTEN-CONTAINING INGREDIENTS
DF = DAIRY-FREE

Curry Leaf Cafe is two years old this month, and to mark the occasion we're putting on a special evening of food, drink and music at our Ship Street cafe. The five-course menu is inspired by Chef Kanthi's recent trip around South India, providing a culinary tour of some of the region's most celebrated and unusual dishes.
    To coincide with our second birthday we'll also be launching a brand-new Indian spiced cocktail menu created by our mixologist friends from Brighton's award-winning The Cocktail Shack. Tickets cost £30 each.

Venue: Curry Leaf Cafe
60 Ship Street, Brighton BN1 1AE

Date: 18 April 2016
Arrive: 7pm (for 7:30pm start)
Tickets: £30
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FIVE-COURSE MENU

POPPADUMS (V)
Served with homemade chutneys & dips

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BEETROOT AND GINGER RASAM (VG)
A refreshingly spicy beetroot broth flavoured with ginger, cumin, pepper and coriander. Served with crisp-fried tapioca fritters

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GOLGAPPA, MEDU VADA & GOBI 65 (V/DF)
A selection of traditional North & South Indian and Indo-Chinese street food dishes. Served with coconut & curry leaf chutney

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MACKEREL MEEN VARTHATHU (NGI)
A popular Keralan bar snack. Mackerel fillets marinated in ginger, garlic, turmeric, chilli & lemon, then pan-fried until crisp. Served with a citrus salad and lime & coriander yoghurt

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KODAGU DISTRICT PANDI CURRY (DF/NGI)

An authentic pork curry from the coffee plantations of Coorg, Karnataka. Pork shoulder slow-cooked in locally grown spices and flavoured with Kachampuli (a sour berry vinegar native to the region). Served with Hyderabadi dum rice, methi daal & Chennai aloo podi maas (spicy potato fry)

OR

MANGALOREAN GREEN VEGETABLE CURRY (VG/NGI)
Oven-roasted seasonal vegetables simmered in an aromatic, gently spiced coconut and fresh herb sauce. Served with Hyderabadi dum rice, methi daal & Chennai aloo podi maas (spicy potato fry)

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CARROT HALWA & ICE CREAM (V)
Grated carrot simmered in milk then finished with ghee and nuts. Served with peanut & jaggery chikki (brittle) and pistachio & rose water ice cream