2nd Starter Trio
Mustard flavoured monkfish tail with tamarind glaze; Tandoor roasted quail in red chilli & yoghurt marinade; Spiced minced lamb skewer with mint chutney, served with a little pile of rocket, sunblush tomatoes, olives and tiny nuggets of goats cheese, dressed in a little sharp vinaigrette which again acted as a balance to the salt of the meats.
As eaten at Benares, London and featured in 'Restaurant Scrapbook' on Souperior
Orignal From: 2nd Starter Trio
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