SEEDS OF WILD

SEEDS OF WILD

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Indian / Caribbean / African Fusion

I have been a plantbased chef now for about 7 years now I come from a punjabi background and like most food, was a huge part of our cultural identity. My food celebrates culture, history and creativity, weaving links between many indigenous cooking methods. I love fusing cultures and creating food links that surprise people but also feel familiar. My supperclubs looks at food on a deeper level and create a story around the process of production and celebrate seasonality, sustainability and holistic practice. Everything is created to be innovative in some way and most of all delicious. Travelling and trying new things gives me so much inspiration and also allows me to make connections in cuisine. Plant Based food is the bulk of most indigenous cooking and I love how my food reminds people that there is so much flavour and depth in plant based dishes.

Sample Menu’s

All menu’s can adapt to your guest’s allergies and dietary requirements.

Dining Menu

Sit Down

3 course meal

  • Tandoori Paneer Tikki - Plantbased paneer marinated in smokey tandoori spices and chargrilled, served with radish compote, foraged greens chutney and crispy chickpea. [Vegan, Gluten free, Contains Mustard].

  • Chali Kebab - Meaty style lentil patties with, bombay potato with creamy coconut yoghurt, seasonal greens with pomegranate and tamarind and date dressing. [Vegan and gluten free, Contains Mustard seeds].

    Main

  • Panna cotta and Jalebi - Cardamom and saffron panna cotta served with crispy jalebi soaked in a hibiscus and rose syrup. [Gluten free, Vegan]

    Dessert

Picky Bits

Stand Up

3 -5 canapés per person

  • Pulled oyster mushroom in a spicy peanut rub with peanut pepper sauce in a fluffy bun. [Mustard, peanuts, gluten (can be made nut free)]

  • Made with artichokes and seasoned with caribbean spices, served with scotch bonnet aioli and escovitch pickles. [Gluten free]

  • Spiced potato and plantain cakes with tamarind and date sauce, lime infused coconut yoghurt, green chutney and pomegranate. [Gluten free, mustard]

  • Sweetcorn pancakes with creamy plantbased mozzarella, hot (spicy) maple syrup and pickled red onions. [Gluten Free, Soy]

  • Indian spiced lentil patties with charred tomato and coriander chutney. [Gluten free]

  • Crispy wontons filled with a hoisin style sunflower mince served with homemade chilli oil and sesame and ginger sauce and spring onions. [Gluten, sesame, soy]

  • Smacked cucumbers, homemade shito mayo and nigella seeds. [Gluten free]