From locally grown fava beans to fresh chard, Asha’s head chef Ashwani has already proved he’s not afraid to play around with non-traditional ingredients in his cooking.
Combining fresh locally-sourced flavours with delicate Indian spicing in his newly-released summer menu, his focus is strictly on fresh and summery flavours, a theme that Ashwani is now continuing throughout the summer with a series of paired dining events scheduled to take place in Manchester.
Keeping that quirky British twist, the next dinner at Asha’s Manchester will see Ashwani deliver a four course guinea fowl menu paired with artisanal cider range Sassy, starting with a Sassy cocktail and followed by a selection of Sassy ciders.
“Altham’s guinea fowl has a subtle game flavour which compliments Sassy’s fruit so well, it seemed like a natural pairing,” Ashwani told us.
Guests will start with a Sassy rose negroni cocktail, paired with a guinea fowl keema parcel, before moving on to Afghani guinea fowl tikka served with plum and raisin relish, Dum Ka guinea fowl slow cooked in chirongi, olive oil and yoghurt, before finishing up with a Mishti Dhoi mess – Ashwani’s own take on the British classic using rose cider, sweet yoghurt, brown sugar, meringue and raspberries.