November 4-8, 2020
Between November 4-8, 2020 Fresh on the Fly offered an Indian Take Home Family Meal. It’s a 3 course meal for your family available every Wednesday – Sunday. This meal is suitable for four people and was only $75! Our Indian Take Home Family Meal offers delicious French dishes and flavours. This meal is available for pickup from The Arms Public House or delivery from Fresh on the Fly!
This Weeks Take Home Family Style Meal Contains…
Vegetable pakora and Potato pakora with tamarind sauce
Rasam soup: tangy tomato lentil soup
Naan and paratha
Chicken tikka
Raita with cucumber, cumin & paprika
Peas Pulao
Navratan vegetable Korma
Shahi Tukra “traditional bread pudding with condensed milk, saffron, pistachio”
$75
This Indian Take Home Family Style Meal is so delicious because of all our fresh and local ingredients!This meal is only $75 and is suitable for 4 people. There is $5 peninsula delivery only on Friday November 6th between 2-5pm. Max 10km delivery radius. Free delivery with a purchase of a bottle of wine or if more than one meal is purchased.
This meal is available from November 4th-8th, 2020 with pickup available at The Arms at 1515 South Park Street inside the Lord Nelson Hotel – earlier pick ups can be arranged via email at [email protected]
Indian Take Home Family Style Meal – About the Dishes
Vegetable pakora and Potato pakora with tamarind sauce
Pakora is is a fried snack (fritter), originating from the Indian subcontinent. It is a popular snack across the Indian subcontinent, where it is served in restaurants and sold by street vendors. Pakoras are created by choosing one or two main ingredients and are dipped in a batter often made from gram flour (chickpea / garbanzo bean flour) and are then deep-fried.
Rasam soup
The word Rasam translates to the word ceremony and is a South Indian dish (eaten with other dishes or by itself). It is a spicy-sweet-sour stock can be eaten with rice or separately as a spicy soup. In a traditional meal, it can be part of a course that includes sambar rice and cured rice. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is fluid in consistency. For more information click HERE.
Naan and paratha
Naan is a type of flatbread, and so is paratha. Both of them can be stuffed according to the chef’s tastes. Variations of the recipe using yogurt or milk can lead to a thicker or “fluffier” product, particularly useful when the chef wants to stuff the naan. Much like pita bread, naan can be stuffed with meat, vegetables and other ingredients, creating a pocket-type sandwich. Paratha, also a bread, often gets rolled out multiple times, creating a very flaky bread. For more information click HERE.
Chicken tikka
The word tikka is a Persian word, meaning “bits” or “pieces”. It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi after marinating in spices and dahi (yogurt). For more information click HERE.
Raita
Raita is a condiment often consisting of dahi (yogurt, or curd) together with raw or cooked vegetables. We recommend ours with our chicken, vegetables and/or Naan & paratha! For more information click HERE.
Peas Pulao
is a rice dish or, in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat. For more information click HERE.
Navratan vegetable Korma
Navratan vegetable Korma is a creamy vegetable curry. This famous Indian dish translates to “nine-gem” curry. For more information click HERE.
Shahi Tukra
Shahi tukra is a rich, royal Mughlai dessert of fried sugar syrup coated bread topped and soaked with fragrant creamy sweet thickened milk or rabri. The word ‘shahi’ means royal and tukra means ‘a piece’ – shahi tukra translates to royal piece. For more information, click HERE.
Cooking / Reheating Instructions
Please be aware that oven temperatures and cooking times will vary by appliance. Preheat oven to 375°F for all dishes.
Rasam Soup – Pour into pot and heat until warm
Paratha & Naan (covered) – 15 minutes
Pakora (uncovered) – 15 minutes
Peas Pulao (covered) – Sprinkle with water, 20 minutes
Chicken Tikka – 30 minutes
Vegetable Korma – 25 minutes