A 4 course dinner celebrating all the best of India

Entrée
A duo of Masala Wada & Baked Spinach Bhajia served with a Tamarind and or Coconut Chutney
Masala Wada I guess is the Indian equivalent of the falafel except it's made with dhal, chillies, onions, garlic, grated coconut and mint, the ingredients vary from household to household. I came across this recipe whilst reading one of the saddest but most interesting books I've read in a long time, the most uplifting moment in the book is when the characters all come together to make masala wada, the description alone was enough to get me cooking the next day and boy was I pleased I made the effort. The Spinach Bhajia isn't retiring in flavour either and is packed with cumin, ginger, yoghurt, peppers and tamarind sauce, utterly divine.

Starter
Wild Prawns baked with Coconut and Mustard
A traditional party dish meant to impress and it sure does. The prawns are baked in the oven in a coconut, mustard, chili and ginger sauce creating an interesting play of flavours. The sweetness of the prawns and coconut is balanced by the heat from the chili and ginger, palate heaven!

Main Course
Rack of Lamb with Saffron Sauce served with Rice
Now this is a dish that officially affirmed I'm off my mind in that the first time I tried it I actually shed a tear! It is a deconstruction of a traditional recipe where the lamb was simmered for hours on end which is a waste of a fine piece of meat, especially this time of year. Instead, I coat the lamb with a marinade made of ginger, garlic, chili, lemon and Greek-style yoghurt which help tenderise the lamb even further, the combination of this slightly sour crust with the slightly sweet accompanying sauce of cardamom, saffron, cloves is not only aromatic, it's enough to bring one to tears, trust me I've seen the look often enough!

Dessert
Iced Raspberry Soufflé
There is no other way of ending this sumptuous meal than with this light and utterly divine dessert.
 
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