Thunderstorm Bun

Definitely!

Yes! And Abir Mukherjee!

Definitely, that’s how I got in to him.

Yes, I enjoyed it. I haven’t read Girl in Cell A because I’m much more cosy/historical than thriller.

Have you read Vaseem Khan’s spin-off novel?

A confluence of queues, one might say.

Two small plates of vegan Keralan bar snacks.

Two large plates of vegan Keralan thali with daal, mixed vegetables in a sauce, a dry curry, beetroot, rice and pickle.

Viz the chef sitting in the Platform Cafe, smiling.

This Saturday we're back at The Platform Cafe, over the road from our taproom, for our next Curry Night cooked by the fabulous Viz Sag. Drinks from 4pm, bar snacks from 5 and dinner from 7.

We're not taking bookings, so get there early to grab a table.

Nothing wrong with a quiet cry in the background! Hug.

I meant you guys!

I’ve heard MUCH worse.

Apart from that, Lisbon by the seat of your pants is going well?

Deffo Nov.

Hurrah!

You’ve reminded me I have some fideua in the cupboard I need to use up.

Now that I think of it I mostly just use it to do proportions and lob in some prawns.

🚨

Do you have Roden’s Taste of Spain?

Awww, I’m sorry.

My condolences.

Congratulations!

I’ve read at least two of these.

Go smash it. 😉

A menu which reads: Curry Night II Saturday 8th November Bar snacks served from 5 -6.30pm ( £5 each / all 4 for £18 ) Gluten free spicy savoury snacks served with scotchbonnet,dates & tamarind sauce K F C Keralan Fried Cauliflower Kadala Masala Freshly cooked black chickpeas ( Kala chana ) seasoned in a homemade chaat masala, spring onions, shallots, coriander and vine tomatoes in olive oil with a hint of lime Thoran Dry curry made with grated sweet potatoes, spinach & green beans stir fried with coconut, curry leaves & spices

A menu which reads: Mains served from 7pm (All 3 curries, relish & pickle served with basmati rice £14.99) Cheera parippu curry Toordal spinach,cumin & mustard seeds,curry leaves & shallots Pachakkari in thengapal Sweet potato, leeks, green peas & cauliflower curry in coconut milk Kudampuli itta vayuthananga- Aubergine curry in Cocum, an umbrella-shaped tamarind grown in Kerala. Harvested during monsoon, Cocum is smoked and sun-dried to give the curry a unique tangy flavour Manga Achar Sweet & spicy mango, ginger & green chili pickle in hing & olive oil Injipuli- A dark brown sweet-sour- spicy relish made of ginger, tamarind, chillies and jaggery

Back by popular demand, our next Curry Night is happening on Saturday 8th November at the Platform Café opposite our taproom. Check out the menu and save the date:

I’m seething it’s at 4pm on a Monday.

Badger. I won’t take your money.

Noice.

I’ve had people in my choir try to get rid of tons of quince, it must fruit well. I just had a quince tarte tatin in France.

Unless they say ‘French composer’ in which case you must yell Ravel.

She was actually done in a 30 zone and I was testing her… but I will point this out.

A bonus!