CAFE SPICE NAMASTE

WEDNESDAY
24TH SEPTEMBER 2008

An evening featuring New Zealand's Two Greatest Exports.

 Chef Peter Gordon
A specially designed four course menu created and presented by our very own Cyrus Todiwala and Top New Zealand Chef, Peter Gordon

 Winemaker Kate Radburnd Complemented by the wines of C.J. Pask presented by winemaker
 Kate Radburnd

 Tickets are £60 per person

Reception drinks at 6.30pm Dinner starts at 7.15pm

To reserve your place call us on 020 74889242

 

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THE FEDERATION
OF SPECIALIST RESTAURANTS

Membership is open to all restaurants
serving a speciality cuisine such as Indian,
Bangladeshi, Pakistani , Chinese,
Thai, Japanese, Italian, Spanish and so on.

Members' benefits include:
' Online description of your restaurant
' Online picture of your restaurant
' Coverage of news events about their restaurant in Mood Food Magazine
' Certificate of membership
* Link to your website
* Press distribution services of FADS News Agency
* Website creation & building for just £300

All this for the very minimal
annual cost of
£30.

For further information go to www.fedrest.com

TOP RESTAURANTS
TOP RECIPES
TOP FOOD & DRINK INFORMATION

FSR P.O.Box 416, Surbiton,
Surrey KT1 9BJ
Tel: 020 8399 4831

 

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Click Here to See This Month's recommended book selection

 

The web's favourite for news and views from the restaurant industry.
Navigate by clicking on the section headings below, then by choosing a headline to read a story

Est. 1996

Issue 137

July 2008

ISSN: 1357-1168

 

This Week

The Bombay Brasserie To Enter An Exciting New Era ...
Popular Curry House Gutted By Fire...
Five More Immigration Arrests...

New Project For Vineet Bhatia...
Are Superbugs Spreading On Food?...
Seafood Festival On The Terrace...

NEWS
By Shucks, it's that time of year again! ...
The Wee Restaurant launches The Wee Restaurant "Outside" this summer...
Manchester to host first northern curry awards...
Dirty Restaurants Lose Business...

Events
"LIVE THAILAND" Sunday 24th and Bank Holiday Monday 25th August 2008 12 noon - 6.00pm ...
Put The Heat Back Into Your Summer At Felbrigg Hall's Chilli Fiesta...

Products
Douwe Egberts Good Origin - The Future of Good Coffee...
Beat The Winter Sniffles With Nando's Peri-Peri Sauces...

Staffing
Britain's Chefs Are Urged To "Grow Their Own" To Tackle The Skills Crunch...

Understand recruitment
by Abdul Kadir - Consultant...

RESTAURANT NEWS

Asian
Liverpool's Great And Good Come Out In Support Of India Charity...
The Gulshan Is Transformed After Six-Figure-Sum Expansion...
An Indian Summer...
Bengal Dynasty's spicy treat at the Cheshire County Show...

Chinese
Restaurateur Vows To Hold Prices- Despite Costs Rising 25% In A Month...

 

Japanese
Zutsu - 'Something for everyone' at this Japanese takeaway...

Thai
Thai Square Restaurant Group Celebrate Their 10th Anniversary...

 

BOOKSHELF

FOOD GLORIOUS FOOD Incredibly delicious low-GL recipes for friends and family By Patrick Holford and Fiona McDonald Joyce

Fresh Eggs Don't Float By Lara DePetrillo and Caroline Eastman-Bridges

Cooking with my Indian mother-in-law
 Mastering the art of authentic home cooking Simon Daley with Roshan Hirani

Curry, Spice & All Things Nice

EDITORIAL

American Curry Scene Is No Longer Second Class...

By Peter Grove

 


Focus On

Food & Drink Of Cuba...


Archived Articles... Menu & Mood Food from 2006 onwards

 


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For up to date details of our partner events, see
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Mood Food is published by FSR, London, England © 2008

Editors:

Peter J. Grove
Colleen Grove

Editorial office: PO Box 416 Surbiton, Surrey, England, KT1 9BJ

Tel: 020 8399 4831 /  020 8241 1391
ISSN 1357-1168 email: GroveInt@aol.com

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in the restaurant world
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CALLING ALL CHEFS
& COOKS

Take part in the national challenge to produce a
"60 Year Dish"

2007/8 celebrates 60 years of Britain's favourite dish, Chicken Tikka Masala from its origins in Moti Mahal, Delhi as Chicken Makhani.

We are looking for a dish to stand for the next 60 years combining taste, health and nutrition and that all-important acceptability by the public.

Finalists will appear at World Food Market, Exel London 26th- 27th November 2008

Can you create the 60 Year Dish?

Send your recipes to
Mood Food Magazine P.O.Box 416 Surbiton Surrey KT1 9BJ