Chaat panna cotta with coriander chutney. Prawn fritters with peri-peri and coconut. Layered paneer with cashew cream and tomato makhani.
Chef Preeti Sidhu’s food is evocative and uniquely personal — a marriage of cultures, traditions, and influences from her hometown of Punjab, India.
Taken together, her cooking is unexpected and full of variety, from punchy mango chutney ribs to beetroot tikkis with peanut butter and wasabi.
The love is real and you’ll soon see why (if you don’t know already).
This modern Indian dinner party is a Frame must-visit, featuring beautifully decorated, paired cocktails; cold beers; and a warm, inviting party atmosphere.
Gather your besties. We can’t dream of a better way to welcome April.
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( 1 )
Chaat Pannacotta
Yoghurt, Papdi, Tamarind and Coriander Chutney
( 2 )
Mango Chutney Pork Ribs
Mango Chutney, Coconut, Onion Seeds
or
Beetroot Tikkis
(Vegetarian Option)
Beetroot, Potatoes, Peanut Butter, Wasabi Chutney
( 3 )
Prawns Koliwada
Prawn Fritters, Peri-Peri Seasoning, Coconut with Dahi Ajwain Chutney
or
Gobhi Koliwada
(Vegetarian Option)
Cauliflower Fritters, Peri-Peri Seasoning, Coconut with Dahi Ajwain Chutney
( 4 )
Butter Chicken
Tandoori Tikka, Tomato Makhani, Fenugreek Cashew Nut Cream
or
Baked Malai Paneer
(Vegetarian Option)
Layered Paneer, Tomato Makhani, Coriander Cashew Cream
( 5 )
Dodha Barfi Tart
Dodha Barfi, Chocolate Cake, Vanilla Ice Cream