Indian Summer Brighton Introduce Wedding Menus

Posted on News Nov 2013 - by Publisher
Indian Summer Brighton Introduce Wedding Menus

Following a rise in demand for authentic Indian menus at weddings, the outside catering division of Brighton’s award-winning Indian Summer restaurant has announced new menus for nuptial celebrations.

 

Indian Summer generally caterers for up to 20 weddings a year, with party sizes typically varying from 80 to 160.  In only about a quarter of their wedding is one or more of the celebrants from an Indian background.

 

“Most of our clients are from an English background, but they’re looking to avoid the usual food served at some ‘traditional ‘weddings and offer guests something special,” said Indian Summer co owner Minesh Agnihotri, adding, “It’s only natural that more couples now opt for the favourite cuisine.”

 

Indian Summer does not compete with the largely-London based Indian catering companies, frequently serving between 500 and 1,000 guests, who focus on cost issues rather than the most exacting culinary standards.

 

Indian Summer offers three course wedding menus with coffee from £32 a head. They also provide a bespoke service, personalised wedding breakfasts to accommodate individual preferences.

 

A £47 package includes welcome drink, choice of wedding breakfast, mineral water, wine and toast.  The exclusive £52 package also includes 3 canapés. 

 

With choice of nine different starter and main course to choose from, hors d’ouervre include the restaurant’s popular Ginger Pakora, Hyderabadi Lamb , Tandoori Swordfish and Spiced Crab, Ginger and mango Rasam.

 

Chef speciality main courses feature Baingan Bhata (crushed smoked aubergine) Chicken Shimla Mirch, Lamb Nizami and Summer Island Prawns.

 

To finish, the selection of desserts includes Mango Crème Brulee, Dark Chocolate & Baileys Tart and Shahi Tukra.

 

Wedding couples can design their own canapé - a mark of chefs’ true skills - starting at £6 with a choice of ten dishes including Chana Chaat (spicy black peas in a savoury pastry Jhinga Zhinga (king prawns in a zesty chilli and ginger marinade), Murgh Ananas (tender chicken in a pineapple and pomegranate marinade), Macchi Tikki (white fish, ajwain and saffron with lime juice and garlic).

 

Wedding couples can also opt for Indian Summer’s exquisite finger buffets, with over 20 dishes to select from, with prices starting at £8 for six choices per person or £12 for 10. Finger buffets offers a choice of eleven dishes including Baby Uttapams (onion, tomato and chilli rice and lentils), Dhokla (savoury gram flour sponges with mustard seed, curry leaf, coconut and chilli tendering), Batada Vade (spiced potato with fennel win gram flour batter and Lamb Kofte (minced lamb parcels with green chillies and garlic).

 

There is also an extensive selection of fine wines and champagnes available, although the sommelier will source particular bottles from particular vintages and chateaux on requested.

 

Prices excluded VAT.

 

Editors’ Notes: Menus, recipes and hi res photos available.

 

Widely accepted as being in the vanguard of the new wave of modern Indian restaurants, Indian Summer has been pioneering authentic regional food from the sub continent for over a decade.  The Brighton favourite is listed in the ‘Top 100’ restaurants in the UK by the Cobra Good Curry Guide 2103.The consistency of Indian Summer’s high culinary standards has been recognised with the award of a TripAdvisor Certificate of Excellence for 2013.  This prestigious accolade places the restaurant in the top-performing 10% of all businesses worldwide on the TripAdvisor reviews website.  Other recent awards: Brighton& Hove Food Awards, AA Rosette, Harden’s Food Guide, Open table Best Restaurant.

 

Vegetarian, vegan and gluten free versions are available on request

 

Indian Summer was founded in 2001 by Minesh Agnihotri (who gave up a career making medical prosthetics) and Byron Swales (whose family was forced to flee Burma in a wooden plane), with a mission to bring authentic cooking to Brighton and recruited Indian Head Chef Parth Shukla, who heads a team who have worked in many of India’s leading restaurants including Bukhara, Delhi, Delhi and Karvalli, Bangalore.  Chef Shukla has assembled a brigade of talented chefs drawn from across the regions to offer truly pan-Indian fine dining.

 

Outside Catering:For weddings, parties, music festivals and intimate dinner parties, with prix fixé and original menus created to specific requirements.

 

Cookery Classes:2 to 3 hour workshops in the comfort of your own kitchen; £120 for 3 courses four up to 4 people including all ingredients and spices.

 

Private Hire: For cocktail receptions, dinner and buffets.

 

Opening Times: Monday 6pm – 10.30pm; Tuesday to Saturday 12 noon – 3pm, 6pm – 10.30pm; Sunday 12.30pm – 3pm, 6pm – 10pm.

 

 

Media Contact:To review contact George Shaw at Avocado Media

T: 01892 750851  M : 07860 695555  E : geo@avocadomedia.co.uk

Indian Summer, 69 East Street, Brighton BN1 1HQ

T: 01273 711001 Tw: @indiansummer108 
E: manager@indian-summer.org.uk W: www.indian-summer.org.uk

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