Anand George of the award-winning Purple Poppadom will hold a special one-night pop up evening at Cardiff and Vale College’s restaurant, The Classroom, on October 13th.
Anand will run a pop up event in the College’s fifth floor restaurant at its City Centre Campus on Dumballs Road, which has views across Cardiff. It will be a unique opportunity to sample signature Nouvelle Indian Cuisine dishes from the multi-award winning chef, who will be assisted by the College’s Hospitality and Catering students.
Anand, chef and proprietor of the Purple Poppadom, said: “It is very exciting to be working with The Classsroom which has made such a very strong and refreshing impact on the culinary scene in such a short space of time. I am looking forward to showing the students my style of cuisine and bringing my food to this important new venue.”
The exclusive menu features an amuse bouche of coconut soup with Malabar prawns while for starters there will be beef mince with quail eggs and brioche bread, basil marinated chicken supreme, cabbage cake and tomato chutney.
The fish course will consist of pan fried salmon with red rice and green lentil risotto, pickled mooli, cucumber, shallot and chilli relish, followed by a main course of Kashmiri lamb rogan josh with saffron pilav rice, Thoran-stir fried vegetables and home-made bread.
Then comes a mouth-watering coconut water and Malibu sorbet and dessert of chocomosa and rose crème brulee.
Chef Anand is a past winner of the Tiffin Cup for the UK’s Best Indian Cuisine, awarded by the House of Commons. A winner of South Asian Chef of the Year, since he came to Cardiff the Purple Poppadom has been named Welsh Curry House of the Year 2012 and Indian Restaurant of the Year in 2013.
To view Anand’s special menu visit http://www.theclassroom.wales/menus/anand-george-purple-poppadom-pop-up/ – and to book call 029 2025 0377. Covers cost £40 per person and a deposit will be required upon booking.
The Classroom is causing quite a stir in the Cardiff culinary scene. Staffed by CAVC students – the next generation of Welsh culinary talent – it was recently described by the the Observer’s food critic Jay Rayner as a “lofty vault of sunlight and optimism, and reassuringly good food”.
