Welsh Curry Night
Purple Poppadum will host a curry night at 7pm on Thursday, 12 November.
Tickets are available for £36, but are limited having sold during previous events.
The evening begins with a glass of bubbly and canapes – followed by a three course tasting menu, with a vegetarian option available.
The menu for the event is as follows:
– CANAPES –
Sheek kebab and beetroot cake as pass around with a glass of Prosecco
– STARTERS –
Bombay Chat
Pop-in-the mouth semolina pastry snack filled with yogurt and homemade chutneys, topped with gram flour vermicelli | Tangy puffed rice
Basil Murgh
Chicken breast marinated with basil and finished in the tandoor
Salmon cake
Salmon cake blended with spices and bread crumbed
– MAINS –
Syrian Beef
Syrian Christian style curry from Kerala, beef rump cooked with roasted spice powders
Murgh Tikka Makhani
Tandoori chicken supreme in a rich tomato sauce flavoured with fenugreek leaves
Dal Tadka
Yellow lentils tempered with cumin seeds and garlic
Saag Khumb
Leaf spinach and mushrooms sautéed in butter with chillies and garlic
Steamed Basmati Rice
Assorted Breads
– DESSERT –
A duo of Chocomosa Anand and Chef’s Crème Brûlée
Journalists’ Charity branch in Wales will hold a curry night at the Purple Poppadum on 12 November.
The event will be used to raise money and awareness for the charity but is deemed equally important for journalists to get together and socialise.
Organiser of the event Melanie Doel said, “The event will be good for journalists to have a nice meal and a great time.”
Money raised will go towards people who have nowhere left to turn, such as helping a former journalist pay for the funeral costs of her deceased son.
“Each year we spend around £400,000 helping around 200 people,” said Melanie.
The Journalists’ Charity will also use the curry night to discuss plans on next year’s Wales Media Awards after this year’s event raised £4,500.
Welsh Curry Night
Purple Poppadum will host a curry night at 7pm on Thursday, 12 November.
Tickets are available for £36, but are limited having sold during previous events.
The evening begins with a glass of bubbly and canapes – followed by a three course tasting menu, with a vegetarian option available.
The menu for the event is as follows:
– CANAPES –
Sheek kebab and beetroot cake as pass around with a glass of Prosecco
– STARTERS –
Bombay Chat
Pop-in-the mouth semolina pastry snack filled with yogurt and homemade chutneys, topped with gram flour vermicelli | Tangy puffed rice
Basil Murgh
Chicken breast marinated with basil and finished in the tandoor
Salmon cake
Salmon cake blended with spices and bread crumbed
– MAINS –
Syrian Beef
Syrian Christian style curry from Kerala, beef rump cooked with roasted spice powders
Murgh Tikka Makhani
Tandoori chicken supreme in a rich tomato sauce flavoured with fenugreek leaves
Dal Tadka
Yellow lentils tempered with cumin seeds and garlic
Saag Khumb
Leaf spinach and mushrooms sautéed in butter with chillies and garlic
Steamed Basmati Rice
Assorted Breads
– DESSERT –
A duo of Chocomosa Anand and Chef’s Crème Brûlée