Indian Summer Sunday Roasts with Live Music
Brighton’s ‘Indian Summer’ has combined the two greatest English culinary traditions – the Sunday roast and Indian food – with the introduction of new tandoor dishes, with live music on Sundays.
Lunch is served between 12noon and 4pm, with live music from 1pm.
For the most part the term “roast” is a misnomer. In fact most joints of meat are baked, rather than roasted – which mean literally means to rotate on a spit. Indian Summer roasts meat on skewers in its tandoor oven.
The three new dishes are:
Murgh Makhni – half a spatchcock chicken, marinated in Awadhi spices and served in a Makhni sauce (£12.95).
Lamb Zafrani – slow cooked on the bone, serve-off the bone with a saffron sauce (£13.95).
Goan Rump – a 9oz beef rump, marinated with red chillies and star anise served with peanut chutney (£13.95).
All tandoori roasts are accompanies with their respective chutneys or sauces, jeera aloo, roast parsnips plus a bean and asparagus thoran. (roasts are subject to change)
The Sunday lunch menu also includes Thalis and street food dishes, which have been recognised by Pat Chapman, founder and editor of The Cobra Good Curry guide as being among the best in the UK. Vegetarian, vegan and gluten free versions are available on request.
The new dishes are ideal for treating Dad this Father’s Day (16th June).
“My father was a traditional Indian man who had exacting standards and would demand his proper Indian tea made with cardamom and ginger at 7am without this he would be a very grumpy man - this rang true to his demand of real fresh Indian food everyday,” reports Indian Summer’s co owner Minesh Agnihotri.
“My mum had her work cut out. Thankfully she is an amazing cook who would be able to rustle up a chicken dish for my dad (although she is a strict vegetarian) who would get my brother to clean the meat and she would cook the spices and just had to smell the dish to see if it needed salt, chilli or garlic. The result was always perfect. Needless to say my father was very happy,” said Minesh.
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 dishes follow Indian Summer’s 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.
The consistency of Indian Summer’s high culinary standards has been recognised with the award of a TripAdvisor Certificate of Excellence for 2013. This prestigious accolade places the restaurant in the top-performing 10% of all businesses worldwide on the TripAdvisor reviews website.
Editors’ Notes: Menus, recipes and hi res photos available.
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.
Recent Awards: Brighton & Hove Food Awards, AA Rosette, Harden’s Food Guide, Open table Best Restaurant, Cobra Good Curry Guide Top 100.
Indian Summer, 69 East Street, Brighton BN1 1HQ
For more information, visit indian-summer.org.uk.
