Spice Curry Club visits Kerala Canteen Leeds

Tonight we try somewhere different with a different kind of menu. The menu is below:

TAPAS

Duck Kothu Porotta – A street food delicacy: shredded flaky bread tossed in a pulled duck leg masala, topped with fried egg (DF)

Sea Bass Pollichathu – Chilli, turmeric-marinated seabass served with tempered cherry tomato & tangy masala base (DF, GF)

King Prawn & Courgette Masala – Tail-on king prawns tossed in a spiced onion tomato masala (DF, GF)

Green Pepper Lamb Chop – One piece 3oz Yorkshire lamb chop in a green pepper marinade, served with warm masala potatoes & mint yoghurt (GF)

Trivandrum Fried Chicken – Lightly spiced recipe from Trivandrum, capital of Kerala, with fried garlic yoghurt (GF)

Crispy Curry Leaf Calamari – Lightly coated calamari with curry mayonnaise

Paneer Pepper Fry – Indian cottage cheese in black pepper masala sauce with pickled onions (GF, V)

Chilli & Tamarind Cauliflower – Fried cauliflower tossed in a light chilli tamarind sauce (DF, VE, V)

Gunpowder Potatoes – Triple-cooked hasselback potatoes tossed in gunpowder spice (DF, GF, VE, V)

CURRY BOWLS

Salmon & Green Mango Curry – Skin-on salmon in a lightly spiced Kerala village curry cooked with green mango (DF, GF)

Lamb & Chickpea Masala – Slow-cooked (keema) minced leg of lamb & chickpeas masala in Keralan spices (DF, GF)

Beef & Bone Marrow Curry – Deep-flavoured curry made with slow-cooked beef & bone marrow in a simple Kerala Toddy Shop (local pub) recipe (DF, GF)

Grain-Fed Chicken Curry – Chicken breast pieces cooked in a roasted coconut & spice sauce (DF, GF)

Green Seasonal Vegetable Korma – Broccoli, peas, beans & courgettes cooked in a regional Nilgiri korma sauce (DF, GF, VE, V)

SIDES

Poppadom – Tomato chutney & seasonal berries achar (DF, VE, V, N)

Chilli Garlic Egg Fried Rice – Chilli garlic & curry leaf egg fried rice made with basmati rice (DF, GF, V)

Broccoli Uthappam – Savoury dosa pancake topped with broccoli masala (DF, GF, VE, V)

Blueberry & Mint Greek Yoghurt – Premium live culture Greek yoghurt with blueberry, mint & cumin (GF, V)

Basmati Rice – Premium basmati (DF, GF, VE, V)

Canteen Porotta – One piece flaky layered pan bread (DF, VE, V)

Butter Chappathi – Whole wheat flatbread cooked on a griddle, brushed with clarified butter (V)

DESSERTS

Dubai Chocolate Cheesecake & Gulab Jamun – A tribute to the Keralite expat community in Dubai. Baked vanilla cheesecake, warm gulab jamun, and a berry sauce (N)

Cinnamon Toffee Pudding – Sticky toffee pudding infused with cinnamon, served with caramel sauce and vanilla ice cream (N)

Cardamom Chocolate Brownie – Rich brownie paired with vanilla ice cream (DF, GF, VE, V, N)

Gulab Jamun & Ice Cream – Two pieces of warm gulab jamun, vanilla ice cream & Biscoff crumb (V)

Ice Cream & Chocolate – Two scoops of vegan vanilla ice cream & dark chocolate sauce (DF, VE, V, GF)

7.15pm in the bar area.