One of the most renowned and prolific cookery book authors in the UK today, award-winning writer and practitioner, Mridula Baljekar has written well over 25 books on Indian cuisine.

Born in Assam, in North East India, her book Great Indian Feasts was awarded the accolade of the’Best Asian Cookbook in the World, in 2005, by the prestigious Gourmand World Cookbook Awards, whilst the same awards authority awarded her book The Complete Indian Regional Cookbook was given the prize of’Best in the World’, in 2013.

Mridula has often appeared on TV and radio both here in the UK and in India, including having done her own series’Mridula’s Indian Kitchen‘ and the highly acclaimed’Spice Trail’.

She has been a consultant to restaurants, worked with Schwartz, the spice manufacturing company and even catered for 10 Downing Street! In addition, Mridula has sat as a judge for various awards panels and holds popular cookery demonstrations.

She has a her own brand of the Great Taste Award winning chutneys and sauces Mridula’s Kitchen and in August this year launched the hardback edition of her book The Complete Indian Regional Cookbook.  

  • Signed copies of Mridula’s The Complete Indian Regional Cookbook will be available exclusively at a specially reduced rate of £15 (reduced from £20), at the supperclub event for diners to purchase.
  • Two flavours from the Mridula’s Kitchen range and Great Taste Award winning chutneys – Cranberry & Apple and Mango & Pineapple – will also be available exclusively at a specially reduced rate of £3.50 (reduced from £4.99), at the supperclub event for diners to purchase.


Thursday 2nd November 2017

7pm – 9.30pm


*Please note that with the exception of the mousse, all dishes on this menu use dairy free alternatives.


Tomato & Coconut Shot

Adapted from a South Indian recipe. Rich, creamy & tangy with a hint of chilli.


Pomegranate soup

From the Royal kitchens of Delhi, the sweet & sour pomegranate juice is combined with spinach, Basmati rice & spices.

Mid Course


A popular starter from Hyderabad in South India, a melt-in-the-mouth spiced vegetable parcel made with a yogurt-based, home-made pastry.  Stuffed with onion, chilli, green peas, coconut & walnut. Served with Mridula’s own Mridula’s Kitchen branded tomato chutney.

Main Course

Roasted Makhana (lotus bud) Malai curry

Richly nutritious lotus buds, almonds & chestnut mushrooms in a creamy saffron sauce.



A Persian-influenced dish, with spiced grated paneer (Indian cheese), mild cheddar cheese & beaten egg sandwiched between paper-thin flat bread, griddle cooked.


Tomato Panchamrit 

Chunks of fresh tomatoes cooked with mustard seeds, jaggery & chilli, topped with roasted pistachio nuts


Cauliflower Upkari

Small cauliflower florets stir-fried with mustard, cumin, curry leaves & red chilli flakes with a sprinkling of desiccated coconut.


Turmeric & Cashew Nut Rice


Palak Paratha (Spinach flat bread)


Matcha green tea mousse, served with seasonal fruit & whipped cream

Beetroot & orange halwa, served with cardamom cream & orange segments


First Flush Darjeeling

*Please note that this is not a BYO dinner event. Drinks can be purchased from the bar.

For further information about this event please contact Humayun Hussain on 07780006797 or email [email protected]