We understand. Your anniversary is a time to spend quality time with a person you love. You want your meal to be absolutely perfect, so you can reminisce, relax together and enjoy a conversation without having to worry about a thing. Sometimes cooking at home is easier.

Homemade Curry: The Best of Anniversary Meal Ideas

Some would suggest that French or Italian cooking is the most romantic, but what is more sensual (and delicious) than a spiced, aromatic curry, full of texture and flavour? And anyone who’s been to Itihaas knows good Indian food is both luxurious and impressive.

Romantic Indian Dinners For Two

If you are cooking a romantic dinner at home, your loved one will appreciate effort, variety and style. In Indian food culture, there are so many textures and flavours to choose from that whatever you prepare is sure to impress, so long as you keep in mind the person you’re cooking for. How hot do they enjoy their food? Do they have any intolerances or allergies? Will they appreciate the main or the dessert the most?

Our chefs love preparing rich, complex dishes for our guests, as food is a language of love for many of us. Indian food famously takes time and forward planning to prepare, so your partner will enjoy the effort you have put into gathering fresh ingredients, preparing a perfectly balanced masala and cooking each dish to perfection. Make them feel special with the right dishes, incense, candles, flowers and a glass of their favourite drink.

The Menu

So how do you plan a menu for a romantic dinner with Indian food?

Starters
A starter can set the tone for the evening, so choose something you know your partner enjoys, and that you can both be at ease with. Fingerfood, for example, is a good choice for a romantic meal idea.

Pakora and Bhaji are always fantastic Indian starters for anniversary dinners, as they can be stuffed with any filling. Pair them with some mango chutney, tamarind sauce or mint-coriander to balance the flavours.

Main Course
We asked our chefs what they would cook for a romantic dinner. Here’s what they said:

Biryani: layer marinated chicken at the bottom of a pot, under par-cooked rice, saffron milk herbs and ghee, and then

Methi Murgh: finely chopped fresh fenugreek and green chillies cooked with tender chicken in a flavoursome gravy.

Shopping List – Get your Biryani Ingredients Ready

To really make the flavours zing, use fresh ingredients where possible and cook for a long time on a low heat. Infusing the meat with spices by marinating it is an important part of the process that must not be rushed, or your dish will be bland and unappealing. If you are organised, marinate the meat overnight to get the best flavour.

You can substitute chicken for other meat if you prefer, such as lamb. For seafood lovers, choose king prawns, which are easily marinated in a few hours. Even tofu can be marinated to give it a fuller, more exciting taste.

For the Marinade

• Plain yoghurt
• Garlic ginger paste (or fresh garlic and ginger)
• 1 tbsp garam masala
• ½ tsp salt
• ½ tsp turmeric
• 1 tsp jeera
• 2 tsp coriander
• 1 tsp cinnamon
• Red chili or powder
• ½ kg Chicken (or protein of your choice)

For the Biryani

• Ghee
• 5 green cardamom pods
• 1 inch Cinnamon
• 2 slices Ginger
• 2 cloves Garlic
• 1 bay leaf
• Cloves
• Anise
• Jeera
• 200g Basmati Rice
• 1 Onion
• 400ml Chicken Stock (or vegetable stock for vegetarian/seafood versions)
• Fresh mint
• Milk infused with 1 pinch saffron (optional)

The Method

Once you’ve gathered your ingredients, it’s time to cook.

1. Start by marinating the chicken with yoghurt and spices.
2. Slit the chicken pieces and place in a large bowl

Add:

• 3 tbsp yoghurt
• 1 1/4 tbsp ginger garlic paste
• ½ tablespoon garam masala
• ½ tsp salt
• ¼ tsp ground turmeric
• 1 tsp red chili powder
• 1 tsp jeera
• 2 tsp coriander
• 1 tsp cinnamon

1. Mix everything well and coat the chicken pieces in the mixture
2. Cover and set aside for at least 1 hour or overnight.
3. While the chicken marinates, rinse and soak the rice for 30 minutes.

Cooking the chicken

1. Heat ghee in a large pan and add 1 bay leaf, cardamom, cloves, cinnamon, anise, jeera and other spices in your preferred quantities.
2. Add onions and fry on a medium heat.
3. Add marinated chicken and cook for 5 minutes or until the outside of the chicken is all cooked
4. Turn down the heat and then cover and cook until the chicken is cooked through and excess moisture is gone

Add:

• ¼ cup yoghurt
• 1tsp garam masala
• ¼ tsp red chili powder
• 1 slit green chili
• 2 tbsp chopped mint leaves

1.  Mix well and spread everything into a single layer
2. Drain the rice and layer it on top of the chicken.
3. Gently add chicken stock, a handful of chopped mint and 1 tbsp saffron-infused milk. Do Not Mix.
4. Cover and cook on medium heat until the rice is cooked through, adding water as needed.
5. Garnish with mint and serve with love.

The Outcome
You want your partner to feel special when you serve this meal. While your biryani is cooking, make some small changes to create the right mood for a romantic evening.

1. Cover the table with a beautiful tablecloth to show that this is a special meal.
2. Lay out your best matching glasses and plates.
3. Light a candle or lamp to enhance the mood.
4. Place a vase or bowl with flowers on the table.
5. Keep your anniversary gift somewhere near the table so you can give it to your partner at the perfect moment, without getting up.

Not got the time? Go out for dinner instead!

Not everyone has time to cook a homemade anniversary dinner, but that doesn’t mean there’s no room for romance. Let us handle the cooking and treat your partner to an evening in Birmingham’s famous Jewellery Quarter.

As a fine dining Indian Restaurant, Itihaas is the perfect setting for a romantic night out together. We take pride in quality service and a high standard of North Indian cuisine, presented in the opulent decor of our restaurant floor. We set the scene for an intimate dinner for two with dark wood panelling, candlelit tables and glittering chandeliers, with Indian culture front and centre with carved stone elephants and a menu inspired by our long culinary history.

View the Itihaas menu here to see the full range of options.

Indian weddings are renowned for being extravagant and glamourous…and no guest will ever leave hungry. Your wedding day should represent everything about your love for one another, which is why we ensure everything from table decor to your reception menu is perfectly matched to exceed expectations.

As expert wedding planners at Itihaas, we know how important the perfect menu at an Asian wedding is. Which is why we only provide the finest Indian cuisine prepared by our award-winning chefs. From appetisers to a complete menu, we even plan out a special drinks menu for your special day, as an opportunity for a celebratory cocktail should never be missed.

 

 

 

 

 

 

Whether you’re planning a mild or spicy set menu, let us cater to your guests. We pull out all the stops for your appetisers to receive excellent first impressions, whether you opt for tangy fish, flavoured with spices in a crisp batter or marinated chicken, salad, garlic mayonnaise and hot chilli in flatbread, we will give your guests an exceptional taste for what is to come.

A welcome drink should never be forgotten, it is a way of welcoming your guests in and thanking them for celebrating your special day. By the time the reception comes around, there will be only one thing your guests are waiting for, food…and of course the first dance.

Be as extravagant as you desire with our caterers, so whether you are after 3 courses or 10, Itihaas is here to add the perfect balance of flavours and spice to your big day.

We can keep dishes flowing throughout the night, with delicious options like our chicken jungle curry cooked on the bone, our tantalising tempura chicken and paneer in bamboo boats, or a more seafood-focused menu with dishes like our lobster paanch phoran and goan prawn curry. We certainly never forget a sweet tooth, which is why we can find you a cake beyond your wildest dreams, after all, it’s all about that wow factor for your very important guests. Not to mention the selection of delicious desserts, from mango colada to gajar halwa cheesecake, let us know what sweet treats you desire and we can cater to you.

If you’re looking for excellent Asian wedding caterers to put together your perfect menu, then get in touch with us here at Itihaas today. We make dreams come true and strive to exceed expectations.

You probably won’t be shocked to hear that at Itihaas Indian restaurant, we are huge fans of a flavour-filled curry. The tricky decision when it comes to indulging in our exquisite cuisine is…which side should I choose?

Well, we are here to save the day. At Itihaas, we have put together the accompaniments we think match perfectly with our delicious curry.

Naan

Whether you choose our chilli olive naan, garlic, buttered, truffle oil and poppy seed or opt for a bit of spicy naan, it is the perfect accompaniment for all of you curry lovers.

The soft, oven baked Indian flatbread works so well as a side, as it compliments the powerful spices of your freshly served Itihaas dish. Best of all, if you cannot decide, simply opt for our Roti Ki Tokri and be indulged.

Rice

We don’t hold back when it comes to rice, with a wide selection to suit all preferences and match all of our curry dishes.

From Sahdey Chawal to Mushroom & Truffle Oil Pilau, or treat yourself to our selection of flavour filled Biryani dishes for a unique blend of basmati rice to pair perfectly with your curry.

Dhal

A well known favourite side dish to match with curry. A filling side dish made up from lentils is sure to compliment the many different curry dishes we have to offer.

These are our top 3 side dish choices, but we have many more to offer, book your table today to discover how Itihaas can spice up your night.

Join us at Itihaas and allow us to take you through an age of flavours. We have a range of exquisite curries and many different delicious side dishes to satisfy your tastebuds and provide you with an evening of fine dining.