Zest Quest Asia Gala Dinner & Awards Night

NOT TO BE MISSED
AN OPULENT MENU FOR ZEST QUEST ASIA
Friday, 7th February 2020 at the
Hilton London Heathrow Airport Terminal 5, Poyle Rd, Slough SL3 0FF
£90 per person or £850 for a table of ten.
 
Cyrus Todiwala has prepared opulent 4-course menu specially designed for the
7th Zest Quest Asia Gala Dinner and Awards Night
to be held on Friday, 7th February 2020 at the Hilton London Heathrow Airport Terminal 5.
 
The menu, heavily inspired by Goan-Portuguese culinary traditions, will highlight ingredients and produce
donated by suppliers loyal to the Zest Quest Asia cause.
Zest Quest Asia is a groundbreaking student competition founded in 2013 by Cyrus and Pervin Todiwala in collaboration with the Master Chefs of Great Britain to help cultivate talent, knowledge and understanding of Asian cuisines.
 
Among the suppliers behind Cyrus’ menu are Tilda, Bidfood, Rhug Estate, MacSween, Kelly Bronze, Granny Gothard, and Town & Country Fine Foods, whose Head Chef, Jerome Dreux, will once again prepare a signature dessert for the event.
Wines have been carefully curated by Castelnau to complement the menu.
 
Before the dinner, a sumptuous drinks reception hosted by current
Zest Quest Asia champions, University of West London,
will feature canapes with flavours drawn from their recent
prize-winning trip to the Philippines.
 
Cyrus Todiwala said, "I’ve prepared a menu that I hope attendees of
our 7th Zest Quest Asia Gala Dinner & Awards Night will find both nourishing and captivating. It is an intricate combination of
East meets West, using some very fine quality, seasonal ingredients.
In the end, the evening is a celebration and I hope my menu will be judged worthy of all the effort and commitment put in by the colleges and students, as well as the suppliers and sponsors who have thrown their weight behind Zest Quest Asia. I owe it to them, just as the finalists owe it to themselves to do their best to win this competition."

Menu

FIRST COURSE
ESTILO DE BOMBAIYYA CREMEU A GALINHA EN PASTELARIA
Bombay style creamed chicken in puff pastry.

SMOKED DUCK AND HAGGIS SAMOSA WITH RICE
KEDGREE CROQUETTE
Croquette of Arbroath Smoked Haddock blended with rice.

SECOND COURSE
PARSEE LAMB BIRYANI PATTICE
Parsee style Lamb biryani patty filled with the lamb.

QUEIJO COUVE ARROZ E COGUMELO COM FOLHA DE BANANA
Banana leaf filled with cauliflower, rice cheese & mushrooms
with mixed nuts and sultanas.

TURKEY CHAAZAAN
Shredded turkey tossed with glass noodles seasoned with garlic, soy,
red chilli oil, coriander and soy.

MAIN COURSE
FEIJOADA COM ARROZ
Hot Portuguese choriso with kidney beans blended with
Goan style pork stew and rice.

TART OF WINTER VEGETABLES MEDLEY
CURRY DE COCO VERDE CLARO
Quenelle of Light green coconut curry.

Pre-Dessert Sorbet
SOUR CHERRY

DESSERT
Dessert by Chef Jerome Dreux

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