Wednesday / 25 September / 2019
A CONVERSATION – AND A CURRY – WITH JEREMY BOWEN
Join multi-award winning journalist Jeremy Bowen for a conversation – and an award-winning curry – in Cardiff on 7th November.
The BBC‘s Middle East Editor is the special guest at the Journalists’ Charity autumn dinner at the celebrated “Purple Poppadom” restaurant. It has been organised by the charity’s Wales branch and combines excellent food with the chance to share the experiences of one of Britain’s top journalists*.
Jeremy, who was born and educated in Cardiff, is one of the charity’s “ambassadors”. He joined the BBC in 1984 and as a war correspondent has covered many of the word’s trouble spots. He became Middle East Editor in 2005. Earlier this year he revealed he had undergone bowel cancer treatment .
The charity’s Wales branch was formed in 2014 has been active in setting up the Welsh Media Awards and running fund-raising events such as quizzes and guest speaker evenings. Previous curry nights have sold out quickly as space is limited. Tickets are just £27.50. See the menu and reserve your place now by visiting/click here:
*Obviously as a key journalist working in a highly volatile region, there is a chance that Jeremy may be called away at short notice for a breaking story.
When : Thursday , 7 November 2019
Time: 19:00 – 22:30
Where: Purple Poppadom, 185a Cowbridge Road East, Canton,CF11 9AJ
Tickets : £27.50 a person
CHEF’S TASTING MENU
Poppadom and pickles on the tables
– STARTERS –
Dainty pop-in-the mouth semolina pastry snack filled with yoghurt and
Homemade chutney, topped with gram flour vermicelli
Kashmiri Chillies marinated chicken supreme and cooked in tandoor
Cabbage with potatoes, spices, bread crumbed, served with tamarind chutne
Tiger prawns steeped in garlic and turmeric infused sauce laced with coconut milk
In the Mughlai style of cooking of North India, famous for its rich heart-warming food, tandoori chicken tikka in a spiced onion and tomato sauce
Traditional Kerala dish of vegetables tempered with mustard and fresh coconut
Yellow lentils tempered with cumin seeds and garlic and sautéed with leaf spinach
Steamed Basmati Rice
Vegetarian and Vegan choices will be served, please let us know when booking your ticket