Anand George has partnered with Glamorgan Cricket to provide a bespoke hospitality experience for the England vs New Zealand ICC Champions Trophy clash on June the 6th.
Onion Palak Pakoda
Fritters of finely shredded onion, potato and spinach, served with mango chutney
Chicken breast infused with Kashmiri red chillies and cooked inthe tandoor
Ground lamb blended with spices and bread crumbed
Tiger prawns steeped in garlic and turmeric infused sauce laced with coconut milk
Murgh Tikka Makhani
Tandoori chicken supreme in a rich tomato sauce flavoured with fenugreek leaves
Peas and Potato Curry
Delicious home-style Kerala peas and potato with roasted coconut, spices and tempered with shallots and curry leaves
Chick pea cooked with onions, tomatoes and chef's blend of spices
Pilau rice, Naan bread,
Multi award winning Chef Anand George is the driving force behind the immensely popular Purple Poppadom restaurant. Hailing from Kerala on the southern coast of India, Anand is celebrated for his pioneering New Indian Cuisine at Purple Poppadom in Cardiff.
Anand was also a hit at Chefs’ Night Out 2010 in support of Ty Hafan, where two guests each bid £15,000 for Anand to cook at their homes, raising £30,000 for Ty Hafan. The resulting ‘World’s Most Expensive Curry’ made national headlines.
Describing his career to date spanning India, London and Cardiff as a "5,000 mile culinary journey”, Chef Anand’s constant search for innovative new dishes has assured him a loyal and growing following.
For more information or to make a booking, contact Tom.Watkins@glamorgancricket.co.uk or call 02920 419 310