Indian Summer with cooling spices
Following one of the UK’s longest winters on record, Brighton’s aptly named ‘Indian Summer‘ has introduce new lunchtime menus, which it hopes will prelude a heat wave lasting late in to autumn. Spices used in Indian cooking are known for their cooling effect on the body in hot weather – stimulating circulation and opening pores.
Widely accepted as being in the vanguard of the new wave of modern Indian restaurants, Indian Summer has been pioneering authentic regional food from the sub continent for over a decade. The Brighton favourite is listed in the ‘Top 100’ restaurants in the UK by the Cobra Good Curry Guide 2103.
The new summer two-course lunch fine dining menu at £14.95 features a choice of 4 starters including Nawabi Murgh, a succulent chicken, originating from the royal courts of Lucknow and Tandoori Zeera Swordfish marinated in whole ground spices and toasted cumin seeds. Mains include slow cooked Lamb Kolhapuri, Simply Indian summer’s unique take on an original Mahastrian recipe with toasted peanut, red chillies and coconut and Malayali Jhinga – a south Indian dish of tiger prawns cooked with coconut milk, ginger, curry leaves and tomatoes.
A snack menu, with items ranging from £2.50 to £4.50 has Farsi Puri –- crispy fried breads – and Papad and pickles – lentil roasted and fried papads with tamarind and assorted chutneys
There is also an extensive range of street food items prices between £4.95 and £7.95 including Chicken Masala Dosa – a golden rice and lentil pancake filled with tempered chicken filling.
The summer offering is completed with a selection of Thalis from Gujarat in western Indian – perfectly balanced meals providing an opportunity to taste a variety of dishes, for £9.90 to £12.00.
Vegetarian, vegan and gluten free versions are available on request
The new dishes menus follow Indian Summer’s menu philosophy of providing simple, healthy, delicious cooking with well-sourced, seasonal ingredients. Using family recipes handed down through the generations, the cooking is kept fresh through constant innovation, creating new exciting dishes.
Owners Minesh Agnihotri and Byron Sales have assembled a brigade of talented chefs, from difference regions of India
Historically, Indian restaurants are relatively quiet at lunchtimes. Minesh says this is often because office workers don’t want to return to work and attend meetings smelling of curry or feel that a heavy lunch will compromise their performance in the afternoon.
“But many of our dishes are delicately spiced and ‘office friendly’, with plenty of lighter options on offer,” said Minesh.
“With over 9,000 Indian restaurants in the UK – by being named in the country’s ‘Top 100’, Indian Summer is a member of an elite of really excellent restaurants of which we received many consistently good reports,” said Pat Chapman, founder and editor of the Cobra Good Curry Guide.
Indian summer was founded in 2001 by Minesh Agnihotri (who gave up a career making medical prosthetics) and Byron Swales (whose family was forced to flee Burma in a wooden plane) with a mission to bring authentic cooking to Brighton and recruited Indian Head Chef Parth Shukla, who heads a team who have worked in many of India’s leading restaurants including Bukhara, Delhi, Delhi and Karvalli, Bangalore. Chef Shukla has assembled a brigade of talented chefs drawn from across the regions to offer truly pan-Indian fine dining.
Outside Catering: For weddings, parties, music festivals and intimate dinner parties, with prix fixé and original menus created to specific requirements.
Cookery Classes: 2 to 3 hour workshops in the comfort of your own kitchen; £120 for 3 courses four up to 4 people including all ingredients and spices.
Private Hire: For cocktail receptions, dinner and buffets.
Opening Times: Monday 6pm – 10.30pm; Tuesday to Saturday 12 noon – 3pm, 6pm – 10.30pm; Sunday 12.30pm – 3pm, 6pm – 10pm.
Recent Awards: Brighton & Hove Food Awards, AA Rosette, Harden’s Food Guide, Open table Best Restaurant, Cobra Good Curry Guide Top 100
The Cobra Good Curry Guide 2013 RSP: £14.95. ISBN: 978-10-9537735-3-4 available all bookshops, or author-signed from Pat Chapman's Curry Club patchapman.co.uk
Publisher, The Curry Club, Haslemere, Surrey, GU27 2AP
Indian Summer, 69 East Street, Brighton BN1 1HQ
indian-summer.org.uk