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Upgrade your curry night 🥘

Dishpatch UK sent this email to their subscribers on May 15, 2024.

3 menus to try this weekend
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Text-only version of this email

͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     ͏     DISHPATCH ALL MENUS GIFTING REFER A FRIEND SUPPER CLUB THE WEEKEND EDIT Upgrade your curry night This weekend, whether you're having friends 'round or just fancy a low-effort night in, make sure you take your usual curry night to the next level with one of these – completely different – menus. Spring World-famous butter chicken Saransh Goila's Butter Chicken Feast Saransh Goila's iconic version of the classic Indian dish uses butter infused with charcoal. "It is this addition of smoke that really sets our butter chicken apart from others out there,” he says. Saransh serves his butter chicken alongside creamy dahl makhani with smoked butter–brushed naans and cumin-scented rice, crispy poppadoms and sweet-sour tamarind chutney. Curry night, elevated.   Spring Curry, but make it Caribbean Andi Oliver's Caribbean Coconut Shrimp “People think Caribbean food is all about heat, but it’s deeply flavoursome,” says Andi Oliver. As Caribbean cooking incorporates influences from across the globe, Andi’s aromatic shrimp curry takes inspiration from the coastal flavours of India. The coconut-heavy sauce is balanced by a handful of fresh coriander, with roti and lemony cucumbers to cut across the richness. There’s also juicy chicken wings which she's drenched in chilli syrup, and crunchy plantain dumplings. Spring Feast with friends Empire Empire's Biryani Wazwan Feast Empire Empire's sharing feast for four features their signature slow-braised lamb leg biryani with warming deggi mirch and garam masala, boiled egg and rice, all under an edible shortcrust lid. On the side, black lentil kaali daal, lasooni chicken and achari-marinated paneer skewers, and a refreshing cucumber and mint raita. “In India we temper meat with dairy,” explains Harneet, “to cool the system.” Mop up all the sauces with tear-and-share naan.  SHOP ALL MENUS Facebook Instagram
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