The Bite Magazine - Spring/Summer 2021 - Issue 29

bitecuisine Sookhe Aloo (Baby Potatoes) Salmon Methi Kebab Kashmiri Lamb Bhindi Masala (Spiced Okra) Heritage Dulwich presents an exquisite tasting menu available from Tuesday to Thursday, allowing diners to explore the country's regional myriad cuisines with 30 wine pairings. Currently, the menu consists of an amuse-bouche of Quinoa and Kale dumplings, and Watermelon and Rocket Leaves Salad with orange dressing. This light dish is paired with the Tinpot Hut 2020 Sauvignon Blanc from Marlbor- ough, New Zealand. Stuffed Goan Fish & Skewered King Prawns and Seared Scallops with crushed spices and crab and pepper quill are matched with Kloof Street 2020 Old Vines Chenin Blanc from Swartland, South Af- rica. Indulge in Tandoor Smoked Venison and Spiced Aubergine served with Mas La Chevalière 2019 Pinot Noir from Langue- doc, France. Then enjoy Indian spiced lemon tonic and a selection of citrus to stimulate your palate and delectable cui- sine experience further. The Duo of Lamb is served with garlic-in- fused spinach, mixed lentils tempered with a combination of ginger, garlic and toma- to, and butter naan. This dish is paired with Château des Antonins 2016 Bor- deaux Supérieur from Bordeaux, France. For dessert, delight in the creamy Jaggery Rice Pudding with Sweet Caviar served with 2017 Royal Tokaji Late Harvest wine from Hungary. For our drinks, Roy suggested we try the Rajasthani Collins with pink gin, rose wine with St Germain, grapefruit and el- derflower tonic and Mewar Colada with vodka shaken with lychee, coconut cream and passion fruit. I thoroughly enjoyed the Rajasthani Collins cocktail, which was refreshingly light with the sweet taste of pink gin and hints of grapefruit and elder- flower. Mewar Colada was another excit- ing cocktail with a creamy fresh taste that reminded me of a Pina Colada but with lychee and coconut. Before Roy chose the small plates on our behalf, we were served poppadoms with mint, mango and tomato chutneys. The small plates consisted of Venison Badal Jaam with aubergine grilled with spicy to- mato, cream cheese and yoghurt spread. Potato and Quinoa Cake with fresh ginger, homemade smoked cheese stuffing and mix chutney, and Goan Stuffed Fish with shallow fried tilapia fillet coated in semoli- na, spices and coriander pesto served on a rectangular platter.