I have lots of plans in the pipeline but for now the priority is to get cooking for people in person as soon as possible. So, from May I will be launching my Kadai BBQ at home concept.
Similar to my Supper Club format I will come to your house but instead of cooking in your kitchen, I will be in your garden with my Kadai BBQ where I will cook for you and your guests. All you will need is a table and chairs. I will bring all the cutlery and plates.
Please check out the at home section in my online shop for more information and if you have any questions, please let me know: susltonskitchen@gmail.
I first cooked on a Kadai when working at a Tiny Table event last summer with Julie Friend at the Mereworth vineyards. Since then, I have been researching them more and trying to understand how they were traditionally used. They are of Indian origin and it seems the cooking methods have evolved over the years. Traditionally the Kadai was used as the vessel to cook the food with a fire lit underneath and they have evolved to what we know as a Kadai today. Now they are used to cook in a BBQ style. They can also be used as an oven and to hang meats over the fire on a tripod to cook slowly over the flames. The possibilities are endless and as I grow older, I am learning to appreciate the simplicity of the amazing produce we have all year round here in the UK and what better way to complement the various delicious produce than to cook over fire.
My traditional Supper Clubs will start from June and are available to book through the website shop too.