Indian restaurant, Salkaara, based in Henleaze, is celebrating its 2nd birthday this July with a special discount for BPL readers
Indian restaurant, Salkaara, based in Henleaze, is celebrating its 2nd birthday this July. Salkaara is launching an exclusive new ‘Kera-la-carte’ tasting menu and will be offering customers discounts on dining in at the Henleaze restaurant, including 10% off the bill until the end of August for BPL readers.
Salkaara – derived from the word Salkaram in Malayalam, means hospitality, hosting guests, a feast or even just a hearty welcome. And that’s exactly what you get in the Henleaze based restaurant. Locally sourced ingredients and Chef Santhosh’s unique flavour combinations have made Salkaara a firm favourite on the Bristol food scene.
For those looking for a casual Indian dining experience, Salkaara’s ‘Kera-la-carte’ menu is a perfect introduction to Indian cuisine.
The brains behind Salkaara, Chef Santhosh says “It’s been an amazing couple of years since launching the Henleaze restaurant. We’ve got a wonderfully loyal customer base and we’re excited to be able to offer the community the chance to try our new menu and celebrate with this exclusive discount.”
Salkaara first opened in Cardiff with tremendous success, leading to the launch of Salkaara Henleaze and sister street food restaurant, Salkaara Street, on the Gloucester Road. Salkaara 01179 620 620 email@example.com https://bristol.salkaara.co.uk/
If you don’t fancy heading out, you could make this delicious classic Indian treat at home…
vegetable oil, for deep frying
2 red onions, thinly sliced
4 tbsp chopped fresh coriander leaves 1
00g/3½oz chickpea flour
2 garlic cloves, crushed
15g/½oz fresh root ginger, peeled and finely grated
salt ½ tsp
chilli powder ½ tsp ground turmeric
1 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
1. Place all ingredients in a large mixing bowl, except for the oil. Pour in approximately 75ml of cold water to help the mixture come together and bind. Mix together, best using your hands. If the mixture feels too stiff, add a little more water.
2. Meanwhile, heat oil a couple of inches deep in a heavy saucepan. To test the oil is hot enough, carefully drop a little of the bhaji batter into the oil – it will sizzle once hot enough and start to brown.
3. Using wet hands, roll the mixture into 12 small balls that are roughly the size of golf balls. Deep-fry the bhajis in the hot oil in two batches for 3–4 minutes, until golden brown and crisp. Remove and drain using a slotted spoon and transfer to kitchen towel. Sprinkle with a little salt and serve warm with mango chutney. A perfect dinner accompaniment, starter, or snack!