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We cater for all allergies, vegan and gluten free diets….

Chef’s Recipe

Chicken Shashlik

Ingredients:

  • Diced Chicken
  • Low Fat Yoghurt
  • Ginger and Garlic Paste
  • Rapeseed Oil
  • Deghi Mirch
  • Cardamom Powder
  • Cumin Powder
  • Coriander Powder
  • Star Anise Powder
  • Cinnamon Powder
  • Nutmeg Powder
  • Black Salt
  • Lemon Juice
  • Dried Fenugreek Powder
  • Diced Onions and  Peppers
  • Skewers
  • Chopped Coriander-To Garnish

Method:

  1. Mix together 50ml oil, ginger and garlic, salt and rub into the chicken. Allow to stand in a refrigerator for 30 minutes.
  2. Hang the yoghurt in a fine mesh sieve or muslin cloth for about 30 minutes.
  3. Mix together all the ingredients, apart from the onions and peppers. Add the chicken to this marinade and stand aside for 2 hours in the fridge.
  4. Now, skewer the chicken with diced onions and peppers.
  5. Cook in a pre-heated fan assisted oven at 200 degrees, for around 18 minutes and probe for an internal temperature in excess of 75 degree Celsius.
  6. Serve hot, with a sprinkling of chopped coriander.
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Testimonials

Tonight I attended the vegan exclusive cookery class at curry on the curve the host Anil was wonderful, he is a fountain of knowledge and ready to answer any culinary question, as for the food, it was outstanding, the best tarka dhal I have ever tasted!!

— Nicola E, South Wales

Yet another amazing meal. Food was full of flavour and portion size is good and prices are very reasonable. The food is always fresh, hot and well presented. Staff are very friendly, helpful and always smiling, makes for a great atmosphere. My favourite restaurant in Newport, very highly recommended. Thank you for a great mothers day.a

— Karen A, South Wales

I had been recommended this restaurant a number of times but have never tried it. Had a look at the menu and only a few items on it, however all those items are excellent. I cannot recommend enough. My partner and I both tried something different and both were not disappointed. Try it and throw caution to the wind.

—Simon A, Newport

myself and my son recently attended a cookery class at this restaurant, a christmas present from my wife, we both enjoyed the experience so much the chef demonstrating and explaining that each meal was cooked from fresh using no pre prepared base sauce. that we decided to return and enjoy the experience once more with a sit-down meal, whilst we waited slightly longer than other restaurants we have visit it was well worth the wait, the taste and flavours lingering much to our delight. i would certainly recommend the food here and will be returning again.

— Susan H, Newport