Author: Ali Zaidi

Casa Ali July dates & Food4Thought

This month of june has been very exciting indeed. Concocting july menu for my supperclub Casa Ali, developing content for Food4Thought and my birthday according to the Arabic lunar calendar.

Fifty years ago in Bombay, on the eve of 12 January, 15 Shaban Shab-e-Barat (the birthday of 12th Imam Mehdi whom I am named after) as well as the brightest moon of the year celebrated by the hindus – I was born! Lunar calendar days begin at dusk… so my second birthday of this year was technically the evening the super moon graced our skies!

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Continue reading Casa Ali July dates & Food4Thought

Casa Ali ~ April dates and menu

Nowruz special photo album and April gatherings at Casa Ali in the first and third weeks of the month.

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I associate the month of april with the following in no particular order

Continue reading Casa Ali ~ April dates and menu

Nowruz special at Casa Ali

Celebrate Nowruz and Spring Equinox in the Casa Ali style!

The ancient Persian spring festival of Nowruz, Persian for “new day,” is considered the beginning of the New Year not only in Iran, but throughout Central Asia. The holiday falls on the first day of spring, usually March 21st, and celebrations continue for 13 days.Wear something green. Please observe the timing.

FRIDAY 20th March  6.30 – 10.30pm Book Tickets

FRIDAY 22nd March 6.30 – 10.30pm Book Tickets

Menu Plantain, avocado, herbs || Courgette, halloumi, mushroom || Mixed lentils soup || Artichoke hearts, spinach, prawns, lotus root || Rice, herbs, tilapia, fresh pomegranate seeds || Rice and kiwi pudding with cardamom and nuts.

SUNDAY 24th March  12.30 – 4.30pm Book Tickets

Menu Plantain, avocado, herbs || Courgette, halloumi, mushroom || Mixed lentils soup with ginger || Artichoke hearts, spinach and lotus root || Rice, herbs, fresh pomegranate seeds || Rice and kiwi pudding with cardamom and nuts.

Welcome drinks (non-alco) on the house. Bring your own wine.

Tears make a great ice cream!

At my supperclub; Casa Ali, I am channelling my creative energies into experimenting with different tastes and textures. Tears my mum shed, while chopping onions in turn made us kids cry along with her in the small kitchen in Lahore. Many beautiful curries were cooked in that kitchen and even though I don’t remember half of them… the stinging sensation as I chop onions today fondly takes me back all those decades. Continue reading Tears make a great ice cream!