coming soon

We apologise for being away for so long. We are temporarily closed as we search for a suitable property in Leytonstone, our home. For updates, please sign up for our mailing list or check back for new and accurate information. You can also reach out to us, and we will send you further updates.

We are also active on Facebook, so be sure to like our page for the latest news and to stay connected.

Additionally, we are planning to hold some get-togethers, and we’d love to hear from you—we’ve been missing you!

Sending you all our warmest wishes from Team Star Of India and Shah, your host and friend.

summer bbq dishes
starters
main dishes
side dishes
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We are pleased to offer you the opportunity of creating fine Indian dishes yourself by providing you with a range of our recipes which can be downloaded and printed.

This list of recipes will be developed over time and to view any one simply follow the link provided.

Scroll down or use the links provided on the left to find the recipe you are after

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side dishes
Apple and Mango Chatt
Mint Sauce with Yoghurt
Samosa
Pilau Rice
Papadom
Samosa

Cabbage and Potato

INGREDIENTS:

  • Garlic x 2 cloves chopped
  • Green chilis x 2 finely chopped
  • Salt to taste
  • Coriander 1/2 bunch finely chopped
  • Curry leaves x 5
  • 2 cardamoms seeds
  • Coriander seeds (teaspoon)
  • Cumin seeds (teaspoon)
  • Turmeric - pinch
  • Onion x 1 finely chopped
  • Firm white cabbage x 1 shredded
  • Potatoes x 2 good sized - peeled and chopped into small cubes
  • Vegetable oil

METHOD:

Heat oil in large pan. Add onion and cook until soft. Add garlic and soften Add chilis Add salt Add curry leaves and cardamom seeds Add all spices and cook through for five minutes Boil potato cubes Add raw cabbage to spice pan and stir well. Cook for five minutes with lid on Add cooked potatoes and stir well Leave to cool. Buy sheets of filo pastry from any good supermarket. Make triangle shape with open end for filling. Add filling to each samosa. Seal ends with beaten egg. (Diagram to illustrate) Fry until light golden. Serve with range of chutneys.