Date Night in Bengal

The delicious and vibrant flavours of Bengal...

Bengali cuisine is known for its balance of hot and sweet flavours, and for the huge variety of locally grown produce including year-round fresh vegetables and some of the best rice in India. For our starter we’ve a classic street snack of deep fried aubergine topped with tangy chaat masala - served here with a fiery green chilli and coriander chutney and a cooling cucumber raita.

For the main we’re serving a popular Bengali chicken curry known as murgir jhol, and for dessert we’ve India’s answer to ice cream - kulfi. This delightfully rich and sweet mango version is flavoured with saffron, green cardamon and rose.

40 minutes

35 minutes, Freeze time: 2 hours

3/5

In stock
£8.00

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RICE SPICES: Rose, cumin, turmeric, green cardamon, cinnamon
CURRY SPICES: Kashmiri chilli, chilli, fenugreek, turmeric, toasted coriander, toasted cumin, cinnamon, green cardamon, clove, black pepper, black cardamon
CHUTNEY BLEND: Green chilli, garlic, green bell pepper, onion, tamarind (tamarind, cornstarch), coriander leaf
RAITA BLEND: White pepper, cumin, mint, coriander leaf, poppy seeds
AUBERGINE SPICES: Cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, turmeric, Kashmiri chilli
CHAAT MASALA:  Amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan, mint, asafoetida
KULFI BLEND: Rose, green cardamon, coriander, saffron

  • 250g diced chicken (thighs are best)
  • 1 medium onion
  • Fresh ginger - finely chopped to make 2 tsp
  • 3 cloves of garlic
  • 1 small aubergine
  • ½ cucumber
  • 2 green chillies (seeds removed if you prefer less heat)
  • 25g bunch of coriander
  • 1 lemon
  • 1 mango (or 200g ready-prepared)
  • 250g natural yogurt (full fat is best)
  • 198.5g condensed milk
  • 2 tbsp plain flour
  • Rice and poppadoms for 2 to serve