DISHPATCH Gunpowder Indian Coastal Feast User Manual

GUNPOWDERINDIAN COASTAL FEAST (CHICKEN)Banana chipsBengal seabass, banana leafGreen beans, beetroot, lobster sauceNorfolk potato tikka chickpea chaatBread and butter pudding, chocolate custardAdd-Ons:Kashmiri lambMustard malai broccoli

INDIAN COASTAL FEAST (CHICKEN)

GUNPOWDER

COOKING TIME:55 MINUTESSERVES 2IN THE BOX(1) Banana chips(2) Chettinad chicken(3) Potato tikka cakes(4) Chickpea masala(5) Beetroot(6) Green beans and edamame(7) Lobster dressing(8) Sweet yoghurt(9) Tamarind and date chutney(10) Sev(11) Bread and butter pudding(12) Chocolate custard(13) Marinated lamb cutlets(14) Mint and coriander chutney(15) Broccoli(16) Makhani sauceMalabar sauce

SHARE YOUR CREATION@thedishpatch @gunpowder_londonSAME TIME NEXT WEEK?Browse our menus at dishpatch.co.uk

COOKING INSTRUCTIONSPreheat the oven to 220°C/200°C fan.Help yourself to the banana chips (1) as a snack throughout the preparation of the meal.

  1. Place the Chettinad chicken (2) on a roasting tray and pop this in the oven for 30 minutes, flipping it over halfway. From time to time during the cooking process, pour over some melted butter, if available, to keep the chicken nice and moist.
  2. Once the chicken has been in for 30 minutes, turn the oven down to 180°C/160°C fan and cook for a further 10 minutes.
  3. Add the potato tikka cakes (3) to the oven on a separate tray for 15 minutes.
  4. Once the chicken is cooked, remove it from the oven, cover and allow to rest for 5 minutes.
  5. Transfer the chickpea masala (4) into one small saucepan and the Malabar sauce into another. Add 2 tbsp water to both pans and cook over medium heat with a lid on for  5–7 minutes, stirring occasionally.
  6. Mix the beetroot (5) with the green beans and edamame (6) and transfer to a serving dish, then dollop the lobster dressing (7) on top.
  7. When they’re ready, remove the potato tikka cakes from the oven and place on a serving plate. Take the chickpea masala off the heat and pour over the tikka cakes. Drizzle over the sweet yogurt (8) and the tamarind and date chutney (9), then sprinkle over the sev (10).
  8. Pour the Malabar sauce into a small bowl to serve alongside the chicken. Serve all the dishes in the middle of the table. We recommend carving up the chicken so it’s easier to serve.

DESSERTPreheat the oven to 200°C/180°C fan.

  1. Place the bread and butter pudding (11) into the oven for 7 minutes.
  2. Remove the bread and butter pudding from the oven and pour over the cold chocolate custard (12).

ADD-ONSKASHMIRI LAMBPreheat the oven to 240°C/220°C fan.

  1. Place the marinated lamb cutlets (13) on a roasting tray and cook for 14 minutes.
  2. Remove the cutlets from the oven and leave them to rest for 2–3 minutes, then serve with the mint and coriander chutney (14).

MUSTARD MALAI BROCCOLIPreheat the oven to 240°C/220°C fan.

  1. Place the broccoli (15) on a roasting tray and cook for 14 minutes.
  2. Switch the oven to grill mode, medium heat, and allow the broccoli to char
  3. Drizzle over the makhani sauce (16) and serve.

ABOUT GUNPOWDER

With one site based in Spitalfields and a second outpost in Tower Bridge, behind Michelin Bib–winning Gunpowder showcases home-style Indian cooking through responsibly sourced ingredients. It seeks to rebalance what chef Harneet Baweja describes as the ‘common homogenization of Indian food’, paying great respect to the different regions that its menus borrow from. Produce-led dishes are created to enhance the meat and fish exactly as it was bought from the butcher or fishmonger.

INGREDIENTSBanana chips: banana chips, dried mango powder, spiced lentil powder, dried curry leaves, smoked chilli powder, asafoetida. Sea bass: Sea bass fillet (fish), grated coconut, wholegrain mustard, ginger, garlic, green chilli, turmeric, mustard oil, lemon dressing. Potato tikka cakes: potato, ginger, green chili, roasted cumin, cornstarch. Chickpea masala: chickpeas, onion, tomato, coriander powder, chilli powder, fennel seeds, cumin seeds, mustard seeds, dried mango powder. Beetroot: beetroot, salt, olive oil. Green beans and edamame: French green beans, edamame beans (soybeans), olive oil, crushed black pepper. Lobster dressing: lobster (crustaceans), mayonnaise (egg), mustard seeds, smoked chilli powder, crushed black pepper, tomato sauce, lemon dressing, vegetable oil, Worcestershire sauce (fish, barley). Sweet yogurt: Greek yogurt (milk), icing sugar. Tamarind & date chutney: tamarind, dates, cumin seeds, chilli powder, black pepper, sucralose. Sev: chickpea flour, salt, vegetable oil. Bread and butter pudding: brioche (wheat flour, milk), unsalted butter (milk), milk, double cream (milk), pasteurized eggs, vanilla pods, brown raisins. Chocolate custard: 70% dark chocolate (milk), cocoa powder, double cream (milk), milk, eggs. Marinated lamb cutlets: lamb cutlets, yoghurt (milk), lemon dressing, green chilli, ginger, garlic, mustard oil, fresh coriander, chilli oil, smoked chili powder, dried fenugreek leaves, coriander powder, cumin powder, garam masala, papaya paste, black pepper. Mint and coriander chutney: Greek yogurt (milk), mint, coriander, tomato, green chilli, cumin seeds, dried mango powder, salt, lemon dressing, garlic. Broccoli: broccoli, wholegrain mustard, full-fat soft cheese (milk), yogurt (milk), garlic, ginger, green chilli, dried mango powder, fresh coriander shoots, turmeric, roasted chickpea flour. Makhani sauce: plum tomatoes, ginger, garlic, green chili, Kashmiri chili powder, vegetable oil, green cardamom, cloves, cinnamon stick, bay leaf, dried fenugreek, double cream (milk), butter (milk).ALLERGENSFor allergens, including Cereals containing Gluten, see ingredients in bold.Made in a kitchen that handles all 14 allergens.

STORAGEKeep the banana chips in a cool, dry place and transfer all other components to the fridge as soon as received. Ensure all chilled items are cold on arrival; do not eat if warm.CONSUME BEFOREThe Monday after delivery. See the date on the sticker inside the box’s lid.GOT A QUESTION?Email us at [email protected]Dispatch LtdUnit C-21, Poplar Business Park,London, E14 9RL

GUNPOWDER

INDIAN COASTAL FEAST (SEABASS)Banana chipsBengal seabass, banana leafGreen beans, beetroot, lobster sauceNorfolk potato tikka chickpea chaatBread and butter pudding, chocolate custardAdd -Ons:Kashmiri lambMustard malai broccoli

INDIAN COASTAL FEAST (SEABASS)

GUNPOWDER

COOKING TIME:30 MINUTESSERVES 2IN THE BOX(1) Banana chips(2) Sea bass in banana leaf(3) Potato tikka cakes(4) Chickpea masala(5) Beetroot(6) Green beans and edamame(7) Lobster dressing(8) Sweet yoghurt(9) Tamarind and date chutney(10) Sev(11) Bread and butter pudding(12) Chocolate custard(13) Marinated lamb cutlets(14) Mint and coriander chutney(15) Broccoli(16) Makhani sauce

SHARE YOUR CREATION@thedishpatch @gunpowder_londonSAME TIME NEXT WEEK?Browse our menus at dishpatch.co.uk

COOKING INSTRUCTIONSPreheat the oven to 220°C/200°C fan.Help yourself to the banana chips (1) as a snack throughout the preparation of the meal.

  1. Still in the banana leaves, gently lay the sea bass (2) on a roasting tray and place in the oven for 10 minutes.
  2. After 2 minutes, place the potato tikka cakes on a separate tray and add this to the oven for 10 minutes.
  3. Transfer the chickpea masala (4) into a small saucepan. Add 2 tbsp water to the pan and cook on a medium heat with a lid on for 5–7 minutes, stirring occasionally.
  4. Mix the beetroot (5) with the green beans and edamame (6) and transfer to a serving dish, then dollop the lobster dressing (7) on top.Remove the sea bass from the oven and leave to rest for 2–3 minutes.
  5. When they’re ready, remove the potato tikka cakes from the oven and place on a serving plate. Take the chickpea masala off the heat and pour over the tikka cakes.Drizzle over the sweet yoghurt (8) and the tamarind and date chutney (9), then sprinkle over the sev (10).
  6. Serve all the dishes in the middle of the table.

DESSERTPreheat the oven to 200°C/180°C fan.

  1. Place the bread and butter pudding (11) into the oven for 7 minutes.
  2. Remove the bread and butter pudding from the oven and pour over the cold chocolate custard (12).

ADD-ONSKASHMIRI LAMBPreheat the oven to 240°C/220°C fan.

  1. Place the marinated lamb cutlets (13) on a roasting tray and cook for 14 minutes.
  2. Remove the cutlets from the oven and leave to rest for 2–3 minutes, then serve with the mint and coriander chutney (14).

MUSTARD MALAI BROCCOLIPreheat the oven to 240°C/220°C fan.

  1. Place the broccoli (15) on a roasting tray and cook for 14 minutes.
  2. Switch the oven to grill mode, medium heat, and allow the broccoli to char
  3. Drizzle over the makhani sauce (16) and serve.

ABOUT GUNPOWDER

With one site based in Spitalfields and a second outpost in Tower Bridge, behind Michelin Bib–winning Gunpowder showcases home-style Indian cooking through responsibly sourced ingredients. It seeks to rebalance what chef Harneet Baweja describes as the ‘common homogenization of Indian food’, paying great respect to the different regions that its menus borrow from. Produce-led dishes are created to enhance the meat and fish exactly as it was bought from the butcher or fishmonger.INGREDIENTSBanana chips: banana chips, dried mango powder, spiced lentil powder, dried curry leaves, smoked chilli powder, asafoetida. Sea bass: Sea bass fillet (fish), grated coconut, wholegrain mustard, ginger, garlic, green chilli, turmeric, mustard oil, lemon dressing. Potato tikka cakes: potato, ginger, green chilli, roasted cumin, cornstarch. Chickpea masala: chickpeas, onion, tomato, coriander powder, chilli powder, fennel seeds, cumin seeds, mustard seeds, dried mango powder. Beetroot: beetroot, salt, olive oil. Green beans and edamame: French green beans, edamame beans (soybeans), olive oil, crushed black pepper. Lobster dressing: lobster (crustaceans), mayonnaise (egg), mustard seeds, smoked  chilli powder, crushed black pepper, tomato sauce, lemon dressing, vegetable oil, Worcestershire sauce (fish, barley). Sweet yoghurt: Greek yoghurt (milk), icing sugar. Tamarind  & date chutney: tamarind, dates, cumin seeds, chilli powder, black pepper, sucralose. Sev: chickpea flour, salt, vegetable oil. Bread and butter pudding: brioche (wheat flour,  milk), unsalted butter (milk), milk, double cream (milk), pasteurised eggs, vanilla pods, brown raisins. Chocolate custard: 70% dark chocolate (milk), cocoa powder, double cream  (milk), milk, eggs. Marinated lamb cutlets: lamb cutlets, yoghurt (milk), lemon dressing, green chilli, ginger, garlic, mustard oil, fresh coriander, chilli oil, smoked chilli  powder, dried fenugreek leaves, coriander powder, cumin powder, garam masala, papaya paste, black pepper. Mint and coriander chutney: Greek yoghurt (milk), mint, coriander,  tomato, green chilli, cumin seeds, dried mango powder, salt, lemon dressing, garlic. Broccoli: broccoli, wholegrain mustard, full-fat soft cheese (milk), yoghurt (milk), garlic,  ginger, green chilli, dried mango powder, fresh coriander shoots, turmeric, roasted chickpea flour. Makhani sauce: plum tomatoes, ginger, garlic, green chilli, Kashmiri chilli powder, vegetable oil, green cardamom, cloves, cinnamon stick, bay leaf, dried fenugreek, double cream (milk), butter (milk).ALLERGENSFor allergens, including Cereals containing Gluten, see ingredients in bold.Made in a kitchen that handles all 14 allergens.

STORAGEKeep the banana chips in a cool, dry plac and transfer all other components to the fridge as soon as received. Ensure all chilled items are cold on arrival; do not eat if warm.CONSUME BEFOREThe Monday after delivery. See date on the sticker inside the box’s lid.GOT A QUESTION?Email us at [email protected]Dispatch LtdUnit C-21, Poplar Business Park,London, E14 9RL

dishpatch.co.uk

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