Lunch with Anjula Devi at West London College

have teamed up with one of West London's largest catering colleges - - Hammersmith & Fulham Campus, to provide a delicious healthy and affordable lunch. You will enjoy a delicious three course menu prepared by students working with , Author of best-selling cookbook 15 Minute Indian and Consultant Chef for Manchester Utd .

All taking place in the award winning across the road from Baron's Court London Underground station. Anjula will introduce each of the dishes being served.

About the lunch:

Our chef - Anjula Devi

personifies agelessness and health and is a firm believer in the power of food, especially spices. She is author of the upcoming book and consultant chef with Manchester United and produces sustainable and authentic Indian cuisine.

Anjula started cooking with her father at the age of eight. At that time the ingredients for Indian cuisine were not as readily available as they are now and Anjula travelled on the number 207 bus with her father to Shepherd’s Bush Market where they would buy a selection of spices, fresh fish and Indian vegetables. ​​Utilising her cookery skills and passion for spices, Anjula launched her own business in 2010, Anjula Devi Authentic Indian Food, providing Indian dinner parties and Indian cookery classes.

The Three Course Menu

Starter - Steamed momos

Steamed momos are served as a light starter before a rich Rogan Josh (lamb or vegetarian). They are mild in flavour and paired with a clear vegetable or chicken broth. This combination is low in fat, gently warming, and prepares the palate for the main course without overpowering it.

Main - Lamb Rogan Josh

This dish is a mild to medium spiced lamb curry with a red, glossy gravy. The lamb is soft and tender, cooked slowly in ghee and yogurt. It has a gentle chilli warmth, light tomato flavour, and a fresh taste at the end from lemon juice and coriander.

Vegetarian main alternative - Vegtarian Rogan Josh with Black Chickpeas, Mixed Beans and Choi Sum

A mild–medium spiced vegetarian Rogan Josh with a red, glossy gravy. Slow-cooked beans in ghee and yogurt give richness and body, balanced by gentle chilli warmth, roasted spices, lemon juice, fresh coriander, and tender-crisp choi sum.

Dessert - Warm Carrot and Jaggery Halwa

A warm carrot dessert gently cooked with jaggery and a small amount of ghee, finished with pistachio slivers and edible gold leaf. Light, aromatic, and not heavy after a rich meal.

Kind thanks to our Ingredient Sponsors

Aussie Beef and Lamb is a programme designed to promote and market Australian red meat globally and was developed by Meat & Livestock Australia.

Australia is one of the largest beef and lamb exporters in the world and exports to over 100 countries including the UK, EU, Japan, Korea, North America, China, SE Asia and the Middle East. With a wide range of products from organic and grass-fed beef to grain fed and long fed Wagyu as well as grass-fed lamb, thier world-leading supply chain, traceability and biosecurity systems has underpinned Australia’s reputation for producing some of the highest quality beef and lamb.

Shrub began in 2020. Working directly with over fifty market gardens and farms Shrub is reviving the supply chains of old, focusing on seasonality, quality, regionality and soil health. Fully transparent and pragmatic in thier sourcing; Shrub London's expertise intersects the needs of a kitchen and the practicalities of a farm.

Shrub is the alternative, more responsible choice for those with as a conscientious and sustainably driven business. The company exists outside of the normal food system, intersecting the needs of Kitchens and Farms.

Established for over 50 years and a well-known name in the hospitality industry, the distinctive lorries and vans of Allan Reeder Ltd are a familiar site on the streets of London, delivering top quality dairy produce to some of the best hotels and restaurants in town.

A true family business with Allan himself still very much involved and daughter Heidi at his side, taking care of day-to-day operations, sales and customer service. Sons Ben and James also play an important role in the team dealing with scheduling, logistics, running the night shift and looking after the driver team – day or night there is always a Reeder around!

Bold Bean Co is a UK-based, B Corp-certified, premium food brand on a mission to make people "bean obsessed" through high-quality, sustainably sourced, and slow-cooked, jarred heritage beans. Founded by Amelia Christie-Miller to challenge the dull, canned-bean market, the brand offers products like Queen Butter Beans and Chickpeas, focusing on superior taste, texture, and soil health

is an award-winning commercial restaurant at Hammersmith & Fulham College. With food cooked and served by the chefs, sommeliers and restaurateurs of the future, you will be welcomed by warm and vibrant staff and students, as you enjoy an exquisite dining experience.

TASTE Restaurant acts as a vital training ground for students, allowing them to gain hands-on experience under the guidance of expert chefs and mentors.

Denise Charles, Head of Curriculum for Service Industries at West London College - photo by Carlos Farinha

Denise has worked in the hospitality industry for over 30 years, 20 of those years have been in the education sector.

She strives to support building the next generation of the hospitality industry workforce in her role as Head of Curriculum for Service Industries at West London College. Working with local employers developing realistic working experience opportunities for catering students.

Her passion for hospitality runs through the department, with students engaging in every enrichment opportunity that comes their way. Developing their passion, skills and confidence for the hospitality industry.

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