Member Article

Delifonseca moves its monthly cookbook club to the first Tuesday of each month

Renowned for its fresh-thinking foodie events, Fonseca’s Stanley Street has by popular demand shifted its regular cookbook club to the first Tuesday of each month.

The next one on September, 2 will feature “Miss Masala” written by the highly acclaimed Mallia Basu. From 6pm, food lovers will congregate in the ‘Downstairs’ bar, each bringing with them a homemade dish that has been pre-selected from the book.

Additionally, guests will be given the opportunity to try each other’s dishes (and there are often a lot!) and discuss the merits of the food. They will also share their thoughts on the book, which claims to provide a friendly and chatty guide to devising delectable Indian cuisine at home.

Proprietor Candice Fonseca said: “Lovers of Indian cuisine will be able to explore and review the culinary wonders crafted by the chef-blogger, turned author. By reviewing the book, guests will enter a group discussion about the innovative recipes and Mallika’s quirky and entertaining anecdotes.”

The Delifonseca Cookbook Club has its own Facebook group, whereby members sign up and choose which dishes from the book they will cook to avoid duplication. Also, a hard copy of the book is always available on the bar for guests to browse through.

Candice added: “As a nation, we can’t seem to get enough of Indian food. Therefore, following the success of our previous cookbook clubs, we thought it would be a great idea to invite our guests to review an ingenious Indian cuisine guide.

“We hope that the event continues to attract a diverse range of people and home cooks of all abilities – whilst encouraging them to try new and exciting dishes.”

The September Cookbook Club - Miss Masala will take place on Tuesday, September 2 from 6pm at the Stanley Street venue. Admission is £5.

For more information about events at Delifonseca visit www.delifonseca.co.uk/events or call 0151 255 0808.

This was posted in Bdaily's Members' News section by Jack Woods .