Spring Menu Ideas

We've designed our spring menu to try and make the most of the spring produce available and to bring you some spice blends which create lighter, brighter dishes.

Here are a couple of menu plan ideas to give you some inspiration for a well-balanced and varied Indian meal for 4 - 6 people.

Menu One (Fish)

• Prawn and Pea Balti - A tangy, thick, tomato-based curry with sweet prawns and peas. Add both the prawns and peas near the end of cooking, so they don’t get over-cooked.
• Naan Bread - A classic accompaniment to a Balti.
• Dum Aloo - A zesty, yoghurt-based dish that makes the most of the delicious new potatoes coming into season now.
• A simple Upkari stir fry - Try using spring cabbage and frying it with fresh ginger, garlic and chilli.
• Tomato Chutney - Demel’s tomato chutney is smoky, sweet and one of our favourites.

Menu Two (Meat)

• Lamb Saag Gosht - A deep and earthy curry with spinach. Slowly cook the lamb and add the spinach near the end so it keeps its flavour.
• Gujarati Green Beans - This is a light, simple fry with coconut that serves as a nice contrast to the Saag Gosht.
• Carrot Salad - Crunchy, fresh and very easy, this can be prepared in advance to avoid any stress.
• Parathas - Yummy layered, flaky flatbread.
• Fern’s Mango and Lime pickle - This pickle is tangy and packed full of flavour.

Menu Three (Vegetarian)

• Vegetable Do Piyaza - A lovely onion-filled curry. Try using cauliflower, kidney beans and spinach with a garnish of finely chopped spring onion.
• Tarka Dhal - One of our favourite lentil dishes. Try leaving out the tomatoes for a lighter, thinner dhal.
• Asparagus with Spiced Buttermilk - For the best flavoured asparagus, try and get it at end of April - June.
• Mr Vikki’s Garlic Pickle - Handmade in Cumbria, this pickle is brimming with bold flavours.
• Pilau Rice - Fragrant, aromatic spices with basmati rice.

Whatever you decide to cook this spring, why not finish the meal of with a nice cup of chai? After all that cooking you deserve a sit down!