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Online Wine Dinner - Cyrus Rustom Todiwala OBE of Café Spice Namaste

29 Oct 2021 7:30 - 09:00 pm
Online via Zoom (link provided on purchase)
Online Wine Dinner - Cyrus Rustom Todiwala OBE of Café Spice Namaste
Free event
Places available
Code: TG211029V

Cyrus Todiwala OBE

Often found gracing our TV screens on Saturday Kitchen, Cyrus Rustom Todiwala OBE is an Indian chef famous for his recipe books and his restaurant, Café Spice Namaste.

Anna Spooner of the Tastings Team is delighted to welcome Cyrus Todiwala OBE of Café Spice Namaste for another of our popular online wine dinners. When planning this particular event, Cyrus and Anna decided to approach the pairings differently to our previous dinners. Instead of pairing wines with existing dishes from Cyrus’s restaurant, Anna sent a selection of wines to Cyrus and he created a bespoke menu for our members that complemented the wines, playing with flavour, spice and texture to create exciting combinations.

This bespoke menu details can be found below and the link to purchase the kits will be made available on the week of 27th September. Registrants to the event will be emailed once the food kits are available to order.

The wines to order can also be found below. We encourage members to order the wines and the food to get the best experience possible, however you are, of course, welcome to log on without buying either.

The ‘finish at home’ food kits must be purchased by 22nd October to ensure delivery before the event.

Join Anna and Cyrus as they discuss the food and wine pairings and delve into Cyrus’ passion for food and drink.

Anna Spooner

Anna Spooner is the Tastings and Events Co-Ordinator at The Wine Society. She joined the team in 2018 after working at The West London Wine School as a wine tutor and loves to bring her passion for wine education to our members. She completed her WSET Diploma in 2021.

1st Course
BATATAS MURROS

Crushed baby potatoes drizzled with a mixed herb and garlic dressing

(Allergen mustard)

SPICY PORTUGUESE CHORISO AND CHICKPEAS HUMMUS

(Allergen Sesame)

Paired with Kumeu Village Hand-Harvested Pinot Gris 2020

 

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2nd Course
RISSOIS DE CAMARĀO A’LA GOA PORTUGUESAS

Pockets of old-fashioned hot water pastry filled with diced prawns in a creamy sauce

(Allergen. Crustacean, gluten, dairy, mustard)

MUNG DAAL SAMOSA

Short crust pastry filled with spiced mung beans, served with a tamarind sauce with crushed dates

(Allergen Gluten, Dairy)

Paired with Tavel Cuvée Prima Donna Rosé, Domaine Maby 2020

 

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3rd Course
COUNTRY CAPTAIN

A unique marriage of India and Britain, a dish we prepared for Her Majesty’s Diamond Jubilee Luncheon. The Indian Shepherds Pie!

Slow cooked spiced lamb, pulled and blended in its juices and sauce, topped with Mashed potato and baked.

CHILLI AND CUMIN TOSSED VEGETABLES

A mixture of vegetables tossed simply with fresh green chilli and roasted cumin

Paired with Koyle Cerro Basalto Garnatxa 2018

 

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Dessert

BEBINCA

A Multi layered coconut pancake baked in layers, flavoured with nutmeg and cardamom

PASTEL DE NATA

Portuguese custard tart

(Allergen- Dairy, Gluten, Egg)

Paired with Half bottle of The Liberator 'Napoleon Bona Part Five' Noble Late Harvest, Western Cape 2019

 

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