‘Come Dine with Me’ with Class: A Feast through India

What do you get when you cross a Canadian, Australian, Irish Woman, Indian, Mexican and a couple of Brits?

It sounds, like a start to a really bad racist joke, but in fact, it was the start of a wonderful evening.

I have to admit that prior to being invited to a Supper Club I had absolutely no idea what it was all about.  It loosely resembles ‘Come Dine with Me’ but the biggest difference is the host is an amazing cook and the people are really nice.

As we walked up to the front door we were greeted by the most amazing smell and knew we were in for a real treat.  Within minutes we were enjoying a cocktail in the garden chatting with the other guests.

Sheba had been busy all day cooking ‘A Feast through India’ for us.  Check out this menu.  The pictures don’t do it justice I can’t begin to tell you how amazing the food was.   I wish the pictures were scratch and sniff!

The menu








  • Parippu Vada (Kerala) –  Lentil & shallot fritters served with coconut chutney
  • Bonda (Kerala)  – Spiced potato balls with mustard seeds & curry leaves


Rogan Josh (Kashmir)
Aromatic lamb slow cooked with cardamom, cloves & fennel seeds










Kozhi Kuruma –  Home style chicken cooked with poppy seeds, coconut and cashews











  • Payar Thoran (Kerala) – Green bean sautéed with a delicate combination of spices
  • Coconut Rice (Andra Pradesh) tossed with garlic, red chillies & cashew nuts
  • Jeera Rice (Basmati rice with cumin seeds & ghee
  • Carrot & coriander raita (North India) seasoned with cumin


  • Ethakya Porichathu (Kerala)
  • Caramelised plantains with lime, nutmeg & coconut milk

Masala Chai

  • Sweet tea infused with cardamom and cinnamon


I’m now a convert and will definitely go again.  What a wonderful way to meet new interesting people and sample some amazing food.  It’s probably the best dinner party I’ve been to in ages!

The next ‘Kerala Summer Supperclub’ is on the 21st of July inSt Albans.  I’d highly recommend it.  Thanks to Sheba for all her hard work.

Disclosure:  Dinner was compliments of Absolute Indian Cookery


Chicken Bhuna Recipe

A HUGE thank you to my mate Kev Ball for sharing this recipe.  It was delicious and perfect for a Friday night.  Please excuse the Okra, my husband for the life of him, can not follow a recipe, he always has to add his own touch, but Kev did say we could experiment a bit!

I ought to say a bit of how I got this recipie. I was in Brum for a Birmingham City match and met some friends prior to the game and went for a curry and a pint. After we had finished, the waitress was clearing up and I pointed out that I really enjoyed the curry. She agreed that it was nice, but she said that her Chicken Bhuna is nicer.

She then offered to give me the recipe, however I didn’t have any paper handy – so remembered it from memory! She didn’t actually give me any quantities, so I have experimented.

So here goes. The Waitress’s Bagladesh Chicken/Turkey Bhuna.

This is for 2 people, so multiply up appropriately.

(I recently used turkey from our leftovers and it was really nice.)


Chicken (I also add mushrooms and spinach)
1 Onion
4 cloves of garlic
2cm fresh ginger

(You can obviously use ready crushed / chopped garlic and ginger)

2 heap teaspoons of Garam Masala
2 heap teaspoons of Curry Powder
1 teaspoon of chilli powder
1 fresh green chilli finely chopped
3 tablespoons of Fresh chopped coriander

Feel free to adjust the quantity of chilli, but I like mine reasonably hot.


Chop the garlic and the ginger and fry until they go soft, be careful not to burn the garlic. The waitress was insistent that the garlic and ginger was cooked first.

Then add the onion again frying carefully as not to burn. When the onion is translucent, add the rest of the ingredients except the meat, and optional mushrooms and spinach.

This is VERY important. Immediately add some water and keep stiring, frying and adding more water to make a “sloppy” paste or sauce.

Then you add the meat etc. Then simmer until the meat is cooked, adding water as required. However ensure you simmer the water off as this should be a reasonably dry dish.

Serve with rice and condiments of your choice.

Garnish with some fresh coriander.

Thanks again Kevin it was delicious and we will be having it again.  For more tried and tested recipes click here.