15th November: Fortnum & Mason's 'The Food Behind The Pages' Supper Club with Romy Gill MBE
Tuesday 15th November 2022
I'm taking part in Fortnum & Mason's supper club series, The Food Behind the Pages, which puts the spotlight on chef-authors in the British food industry and beyond. I'll be joining F&M at their restaurant FIELD by Fortnum’s to rustle up delicious recipes from my new book, On The Himalayan Trail.
On the menu for this exciting event will be Kanaguchhi Gosht (Lamb and Morel Yakhni) and vegetarian options like Chaman Kaliya (Paneer in Yellow Gravy), elements of a flavourful mix of sharing and individual plates.
Time: 6.30pm arrival; seats taken at 6.45pm. Tickets can be purchased here.
Nadir Monj (Fried Lotus Root)
Samosa Chaat (Chickpeas, Mint, Coriander Chutney and Tamarind Chutney)
Kanaguchhi Gosht (Lamb and Morel Yakhni [meat option])
Chaman Kaliya (Paneer in Yellow Gravy [vegetarian option])
Yarkhandi Pulao (Rice with Carrots and Fruit)
Kachumber salad (Green Apples, Shallots, Cucumber and Pomegranate)
Haakh (Kashmiri Spinach)
Fortnum's Poached Pear with Saffron, Crushed Green Cardamon & Orange Flower Water
Kahwa (Kashmiri Spiced Honey Tea)
FIELD by Fortnum’s
Ground Floor Mezzanine