What better way to ring in the New Year than a feast fit for a Maharaja? Starting with sizzling chicken kebabs and pakoras, then onto festive jumbo prawns and with a grand finale of Indian ice cream. All with ingredients easy enough to find at your local supermarket and plenty to make ahead joy. Sound good? This December 31, roll your sleeves up and get cooking an Indian meal from scratch. Here’s a menu to get you going:
Murgh Malai Kebabs
Marinated the night before and oven friendly, these boneless chicken skewers make a great way to kick off the festivities. You can cook them well in advance on the day and simply reheat in the microwave to serve as nibbles with drinks.
This evergreen Indian snack is a party favourite. My version is shallow fried, and has the added benefit of establishing you as the host with the most as you platter these up from the frying pan to serving plates. Keep the onions and ready for frying when guests arrive.
Chingri Malai Kari
This Bengali prawn curry in coconut milk is a festive affair cooked on every special occasion. Buy the largest prawns you can find and get ready to impress.
A richly spiced dish that never disappoints. My version uses a jar of peanut butter. You can happily leave the nigella and fenugreek seeds out if you don’t have them. The result will be just as delicious.
Serve the prawns and the aubergines with steaming hot Basmati rice.
And finally, complete the meal with my blender ready, no cook pudding.
Banana, Pistachio and cardamom Kulfi
It’s basically Indian ice cream. Cooling and healing, it’s the perfect grand finale to get the party started.
Mallika Basu is a London-based food writer, cookbook author and cookery personality: mallikabasu.com. Follow her on Twitter and Instagram @MallikaBasu_ and find more of her recipes for the Evening Standard here.