‘Millie’s Kitchen‘ is a unique and authentic take out service for those who believe that ‘Health is Wealth‘. It is registered with Guildford borough council with 5* food and hygiene rating. I cook for those who can’t cook, who won’t cook and who can cook but don’t have the time to cook. 

Health is wealth, so we have to take care of it. We should have a balanced diet means to eat a variety of food from the five food groups daily and eat with mindfulness. A Balanced Diet Lowers The Risk Of Heart & Circulatory Diseases.

The basic food groups are:

• breads, cereals, rice, pasta, noodles and other grains.
• vegetables and legumes.
• fruit.
• milk, yoghurt, cheese and/or alternatives.
• lean meat, fish, poultry, eggs, nuts and legumes.

I have selected some complete Set meals for you to enjoy best at home, which are favorites in India. The carefully selected spices, unique to Millie’s kitchen, are used to marinade the day before to ensure maximum flavour and taste.

Each set meal is balanced and consists of a main dish, consisting of either: fish, prawn, chicken, lamb or vegetarian and vegan main dish and accompanied by rice, daal and vegetables and salad. No side dishes are required! I make variety of dishes from India’s north to south, east to west! I specialise in Bong (Bengali) dishes. I also cook chicken, lamb, fish and prawn dishes. I also cook vegetarian and vegan main dishes!

I am very particular in using oils for cooking, I use mainly olive oil, sunflower oil if I am deep frying, and some mustard oil. I use a very little amount of Ghee(optional) to temper some of the dishes, especially daal. Unlike restaurants, I use less oil for cooking and do not reuse any oils. As I cook food with as less fat or oil as possible, I don’t use creams in my curries.

I do not use any artificial food colouring, flavouring or thickening agents. I prepare all my food from scratch with as much fresh ingredients as possible, hence I need 24 hours advance notice. After I get the order, I buy some of the fresh ingredients and prepare and marinade them the night before. I then cook the following day and make it ready for collection as per customers preference.

Spice levels can be adjusted to suit your palette as all dishes are made especially for you.

Bengali Menu | Chicken Menu | Lamb Menu | Vegetarian Menu

BENGALI MENU:

At present, BENGAL is divided between Bangladesh and a state in the eastern region of India known as West Bengal, KOLKATA is the capital city which was the base and capital of the British Raj.

Bengal has been famous for its food ever since the beginning of it’s civilization. The lakes and rivers of Bengal produces inexhaustible resources like exotic varieties of fish. Bengali cuisine is famous for it’s Rice and ‘Macher Jhol’ (fish curry).

Bengali people are well acquainted with the Art of Curry! The recipes have been passed down through the generations. Cooking curry without onion, ginger and garlic, just with herbs and spices needs less oil to cook, which is more healthy and nutritious.

Bengali cuisine has many culinary influences due to its different colonizations and different rulers from time to time. The Mughal bringing the Mughlai dishes and spices, which was inspired by Persian cuisine, had big influences to it’s vegetarian and non vegetarian food.

Everyday Bengali cuisine consists of rice, vegetables and greens, daal, and main course as fish, prawn or meat.

Bengali Food is not complete without any dessert. One can not imagine Bengal or Bengali food without any Rossogolla(Steamed fresh cheese dumplings in Cardamom flovoured sugar syrup), Shandesh(sweetened fresh cheese balls in variety of different shapes), Misti Doi(Sweetened yogurt) and Payesh(rice pudding) etc. The list is endless. I normally don’t offer dessert as I offer low SUGAR diets however, on special requests and given a week’s notice time, I can freshly make them for you.

I have selected some Complete set meals for you to enjoy at home, some with a little variation of different fish due to the difficulty in managing the bones in the fresh water fish.

MEAL FOR TWO

Set Meal 1 (For 2 people) £12/person

• Rui Macher Kalia (Labeo Rohita, also known as Rohu, belongs to the Carp family, fish kalia): Fish is marinated with salt and turmeric and quick shallow fried, then cooked in to a thick sauce with traditional spices, onion, ginger and garlic, garnished with fresh coriander leaves.

• Muger Daal (Mung Daal): Mung daal is first dry roasted and then washed and boiled, finished by tempering with ghee. This is a popular daal.

• Begun Bhaja (fried aubergine): Shallow fried Aubergine rings.

• Bhaat: Plain Basmati rice

 

Set Meal 2 (for 2 people) £14/person

• Salmon Fish Kalia: Same as set meal 1, substituting the Rohu Fish with Salmon instead.

 

 

Set Meal 3. (for 2 people) £12/person

• Doi Rui (Rohu fish in yoghurt sauce): Fish is marinated in salt and turmeric then lightly sealed and then put in a second marinade with natural yogurt and spices for at least an hour then cooked with onion and ginger.

• Phoolkopir Dalna (Cauliflower Dalna curry): Cauliflower and potato are cut into small pieces and cooked with ginger and tomato sauce. This is a very popular Bengali vegetable dish in the winter. This is because cauliflower was a seasonal vegetable in India available in winter from Oct-Feb. Even though it is now available all year round, it does not taste as good as the winter variety. OR – Khosha ala Beulir Daal, Black Daal (skin on split urid daal) and BEGUN BHAJA (shallowed fried Aubergine rings: The daal is soaked overnight, then cooked with mixed spices and finally tempered with ginger.

• Bhaat: Plain Basmati rice

 

Set Meal 4 (for 2 people) £14/person

• DOI Salmon (Salmon in yoghurt sauce): Same as Set meal 3, but substituted with Salmon instead. This is one of the hot favourites in Millie’s Kitchen.

 

Set Meal 5 (for 2 people) £14/person

• Cholar daal (Chick pea daal): Chana daal or chick pea dall is soaked for at least an hour and then cooked and tempered with whole garam masala and and fried coconut chunks.

• Mixed Veg: A choice of seasonal vegetables.

• Bhaat: Plain Basmati rice.

Set Meal 6 (for 2 people) £12/person

• Rohu Kofta curry OR Red Tilapia kofta curry : Fish is first made into koftas(fried fish cakes with herbs and spices) and then cooked with refreshing curry sauce and garnished with fresh coriander.

• Cauliflower with mixed Vegetables.

• Bhaat: Plain Basmati rice.

Set Meal 7 (For 2 people) £15/person

• Tiger Prawn Malai Curry: This is a favorite celebratory dish of Bengal. Tiger prawns are marinated in salt and turmeric and shallow fried before cooking. I make my own coconut milk from fresh coconuts, as freshly pressed milk is less creamy, tastes better and gives a more authentic flavour. Then the sauce is made by cooking with onion, ginger, spices and the coconut milk to create a smooth texture. This is a very long cooking process. No celebration in West Bengal, India, is complete without Prawn Malai Curry. This is one of the hot favourite in Millie’s Kitchen

• Muger daal (Mung Daal): Roasted mung daal is cooked and tempered in ghee and cumin seeds which perfectly compliments the delicate flavour of tiger prawn malai curry.

• Phoolkopir Dalna (cauliflower Bengali curry): This is a traditional Bengali dish, made with cauliflower, potatoes and tomato and ginger paste.

• Bhaat : Plain basmati rice.

Set Meal 8 (for 2 people) £10/person

• Kosha Mangsho (chicken in thick sauce): Traditional Bengali Chicken curry dry or in very thick sauce, chicken is marinated with a spice and yoghurt mix and then slow cooked in its own juices until tender.

• Musoorir Daal(Masoor daal in Bengali style): This is a very traditional Bengali daal cooked everyday in almost every household. Masoor daal is cooked and tempered with nigella seeds and garnished with fresh green coriander.

• Mixed Salad : Onion, tomato, cucumber and herbs and seasoning.

• Bhaat: Plain basmati rice

Set Meal 9 (for 2 people) £12/person

• Koi Tel: Koi is a fresh water fish from the Indian subcontinent. Koi Tel is a very popular dish in Bengal. I make it in two different versions, one is traditional without onion in a light sauce with ginger and spices and another one is with onion, ginger and garlic in dry form, depending on the customer’s preference. Both are equally delicious!

• Beulir Daal(Urid daal): Roasted Urid dal is cooked and tempered with ginger and spices.

• Begun bhaja: Shallow fried aubergine rings.

• Bhaat: Plain Basmati rice.

Set Meal 10 (for 2 people) £12/person

• Millie’s Pabda Delight: Pabda is a very popular fresh water fish in West Bengal. Pabda Delight is my own recipe which is a fusion of two recipes. Shallow fried fish is cooked in a garlic and tomato sauce with spices and garnished with fresh coriander.

• Moosurir Daal(Masoor Daal): Masoor daal is cooked and tempered with nigella seed and garnished with fresh coriander.

• Garlic fried Beans: French beans are cooked with garlic, cumin seeds and fresh coriander.

• Bhaat: Plain Basmati rice.

Set Meal 11(for two people) £12/person

• Phoolkopi diye Koi Mach(koi with cauliflower)

• Cholar Daal(Chana Daal in Bengali style): Chana daal is cooked and tempered with ghee, coconut chunks, and spices. The flavour of coconut incorporated with the daal is mouth wateringly tasty.

• Bhaat: Plain Basmati rice.

Set Meal12 (for two people) £15/person)

• SALMON Aloo Beguner Jhol(Salmon with aubergine and charlotte potato curry sauce): When I made this recipe, I was not sure if my children would like it, but to my surprise, this dish became a hot favorite in our household. Salmon is infused with the flavour of aubergine and cumin, whilst retaining it’s original taste and flavour and it is unique to Millie’s Kitchen. If you like salmon, you will definitely not regret trying this dish, in fact it might become one of your favourite salmon recipes!

• Muger Daal(Mung daal): Roasted mung daal is cooked and tempered with ghee and cumin seeds.

• Panch meshali Torkari: Five different varieties of vegetables are cooked with herbs and spices into a dry vegetable dish.

• Bhaat: Plain Basmati rice.

Some very popular Bengali side dishes can be order to share between 2 people, compliments your meal

1. Palong Chingri(spinach with prawn) £7.50

2. Chingri Badhakopir Ghonto(cabbage with prawn) £7.50

3. Drums of Heaven(chicken drumsticks(4pc) £5.90

4. Grilled Chicken Wings(8pc) £6.50

5. Baked Chicken Seekh Kebab(4pc) £5.00

6. Baked Lamb Chops(4pc) £8.00

CHICKEN MENU:

In India chicken is cooked with the bone on for the maximum flavour and nutrition. I cook most of my chicken curries with bone on, unless otherwise requested.

Set Meal 1 (for 2 people) £10/person

• Boneless Chicken Korma: A popular dish of the Indian subcontinent, dating back to the 16th century. It was brought to India by the Moghuls, is a fusion of Persian and central Asian cooking. However the taste varies slightly from one state to another in India. My chicken Korma is cooked with a twist, chicken is marinated and then slow cooked, half way through the cooking, fried onion and cashew nut paste is added before finishing with a sprinkle of my freshly made ground spice.

• Special mixed Salad: selection of tomatoes, red onions, cucumber, peppers, lemon with or without seasoning.

• Jeera Rice: Basmati rice is washed and soaked in water, then tempered in Ghee, Jeera (cumin) and some whole spices then cooked.

• Fresh Salad

Set Meal 2 ( for 2 people) £12/person

• Mughlai Chicken leg Curry: This is a very popular Mughlai dish, traced back to 16th century when Mughal arrived in India. Chicken is marinated in special yoghurt mix over night, then cooked by simmering.

• Daal Punchmel: A very popular daal in india. 5 different types of daal is soaked and cooked with ginger, tomato, spices and herbs, tempered in ghee.

• Fresh Mixed Salad

• Roasted Pompadum

• Plain Basmati Rice or Jeera Rice: Has it’s root from ancient time. Basmati rice is washed and soaked in water, then tempered in Ghee, Jeera (cumin) and some whole spices then cooked to give a beautiful aroma.

Set Meal 3 (for 2 people) £12/person

• Chicken Kofta Curry: First chicken is minced and mixed with herbs and spices to make the kofta(ball), then it is cooked in tomato gravy.

• Daal Tadka: Toor daal is cooked with onion, ginger, garlic, tomato, kasoori methi (dry fenugreek leaf), fresh coriander etc.

• Jeera Rice: Has it’s root from ancient time. Basmati rice is washed and soaked in water, then tempered in Ghee, Jeera(cumin) and some whole spices then cooked to give a beautiful aroma.

• Salad or Roasted pompadum

Set Meal 4 (for 2 people) £12/person

• Baked Seekh kebab Curry: First I make the seekh kebab(minced chicken with herbs and spices with no added animal fat, formed into cylinders on skewers and it is then either cooked on a BBQ or in a tandoor, but I bake mine) and then I cook it in a yoghurt based thick curry sauce.

• Aloo gobi masala: Cauliflower florets, charlotte potatoes, and peas are cooked with a tomato based sauce with onion and ginger.

• Plain basmati rice or Jeera rice: Has it’s root from ancient time. Basmati rice is washed and soaked in water, then tempered in Ghee, Jeera (cumin) and some whole spices then cooked to give a beautiful aroma.

• Salad or Roasted pompadum

Set Meal 5 (for 2 people) £14/person

• Millie’s Chicken curry: Chicken cooked with my secret recipe, with charlotte potatoes in a thick sauce.

• Mixed Seasonal vegetables: Mixed vegetables are quickly cooked with aromatic herbs and spices, finished with fresh coriander.

• Green Mung daal: Whole Green mung is soaked overnight, then cooked and tempered with cumin seeds and Hing(asafoetida), pomegranate powder, garnished with fresh coriander.

• Pakoras: Potato and onion pakoras

• Jeera Rice: Has it’s root from ancient time. Basmati rice is washed and soaked in water, then tempered in Ghee, Jeera (cumin) and some whole spices then cooked to give a beautiful aroma OR plain Basmati rice

LAMB MENU:

Set Meal1 (for 2 people) £13/person

• Lamb Chop curry: Lamb chops are marinated over night then cooked with my own curry sauce, finished with a secret spices.

• Jeera Rice: Has it’s root from ancient time. Cumin seeds are tempered with ghee into previously soaked rice before cooking to give a beautiful aroma.

• Mixed Salad with chick pea or potato and bean curry.

Set Meal 2 (for 2 people) £13/person

• Lamb Chop Korma: Lamb chops are marinated over night and then slow cooked, half way through the cooking, fried onion and cashew nut paste is added before finishing with a sprinkle of my freshly made ground spice.

• Plain Basmati rice.

• Potato and Bean dry curry: French beans and potatoes with tomato and spices into dry curry.

Set meal 3 (for 2 people) £14/person

• Baked Lamb chops: Lamb chops are marinated with my secret recipe for over night and then baked.

• Masoor Daal : Masoor daal is cooked and tempered with cumin and onion, garnished with fresh coriander

• Fried Aubergine: Shallow fried Aubergine rings.

• Plain Basmati Rice or Jeera Rice: Has it’s root from ancient time. Basmati rice is washed and soaked in water, then tempered in Ghee, Jeera (cumin) and some whole spices then cooked to give a beautiful aroma. Or Plain rice.

• Fresh Salad or Raita.

VEGETARIAN AND VEGAN

Selecting a few from hundreds of mouth watering delicacies, originating from different provinces in India is very challenging. I have selected some recipes to form A’ La Carte Indian vegetarian/vegan set meal which are fully balanced, includes main, side, rice and salad or raita.
I cook with fresh ingredients and freshly ground spice. I do not reuse oil and do not use any artificial colourings, flavourings or thickening agents. I cook food with lot of joy and pride and cater to your individual taste.

Set meal 1 (min of 2 people) £8/person

• Vangi Batata Bhaji (Aubergine and potato curry in Marathi style): Normally this is a hot and spicy recipe made with ginger garlic paste, roasted peanut powder.

• Arhar Daal Tadka: Toor/(Arhar) daal is cooked and tempered(tadka) with hing(asafetida), Kasoori methi(dry fenugreek leaves) and garlic and tomatoes, garnished with fresh coriander.

• Jeera Rice: Has it’s root from ancient time. Basmati rice is washed and soaked in water, then tempered in Ghee, Jeera (cumin) and some whole spices then cooked to give a beautiful aroma.

• Cucumber Raita: Grated cucumber in seasoned natural yogurt.

Set Meal 2 (for two people) £8/person

• Aloo Gobi (Potato and Cauliflower): Cauliflower was used to be winter vegetable in India, loved by all over India. it is now easily available all year round but the winter variety has the best flavours. This is a a very popular vegetable curry, loved in all parts of India. cooked with onion, ginger, garlic, tomatoes and Peas. Garnished with fresh coriander.

• Black Daal (Skin on Split Urid Daal fusion, my style): Skin on urid lentil is soaked over night, then cooked and tempered with ginger and cumin seeds, finished with grated ginger and secret spices.

• Jeera Rice: Has it’s root from ancient time. Basmati rice is washed and soaked in water, then tempered in Ghee, Jeera (cumin) and some whole spices then cooke to give a beautiful aroma.

• Onion Raita: Red onion in seasoned natural yoghurt.

Set Meal3 Bengali meal (for 2 people) £10/person

• Shahi Aloor Dom: (Dum aloo with baby salad potatoes in Bengali fusion style): Par boiled baby potatoes are marinated with onion and ginger, spices and milk. then it is slow cooked with crushed garlic and whole spices, sprinkled with garam masala.

• Cholar Daal: (Chana daal in Bengali style): Chana daal is soaked and cooked, then tempered with whole spices, coconut chunks, ghee and garam masala powder.

• Begun Bhaja: Shallow fried Aubergine rings with salt and turmeric.

• Bhaat: Plain Basmati rice

• Vegetable Pakora: potato, onion, aubergine, coriander with some herbs and spices in crispy fried batter.

Set Meal 4 South Indian (for 2 People) £10/person

• Sambhar Daal: This South Indian aromatic Daal is loved by all Indians. It has a very distinctive flavour due to the special sambhar masala, which has little variations in different states of South. I normally use the ready made brands. Toor daal is cooked and mixed with vegetables and sambhar masala and tamarind juice, and finished with fresh coriander.

• Medhu Vada-2 pieces: Urid Daal is soaked for few hours ideally over night, then ground and mixed with ginger and deep fried.

• Carrot and French beans Poriyal: This is a dry vegetable dish, cooked with fresh grated coconut and spices.

• Plain Basmati Rice

• Seasoned Natural yoghurt

Set Meal 5 (for 2 people) £8/person

• Chana Masala: This is a hot favourite in all parts of India, with a little variation. Chick peak is soaked over night and then boiled and cooked with spices. But if I don’t have enough time to soak the chick peas, I use the canned chick peas and cook with my own sauce.

• Seasonal mixed Vegetable: Choice of vegetable eg, cauliflower, beans, carrots, potatoes, peas etc. cooked with tempering with aromatic mixed wholespices called Panch Phoran(5 spices), garnished with fresh coriander.

• Jeera Rice: Has it’s root from ancient time. Basmati rice is washed and soaked in water, then tempered in Ghee, Jeera (cumin) and some whole spices then cooked to give a beautiful aroma.

• Cucumber Raita: Grated cucumber in seasoned natural yoghurt.

Set Meal 6 (for 2 People) £12/Person

• Kadahi Paneer: Paneer is cooked with special dry roasted spices and onion, ginger garlic, topped with peppers.

• Tadka Daal: Toor daal cooked and tempered with garlic and cumin seeds and kasoori methi(dry fenugreek leaves) and garnished with fresh coriander.

• Garlic fried Beans: French beans and shallow fried with garlic and then simmered to infuse the flavours until cooks, garnished with fresh coriander.

• Jeera Rice: Has it’s root from ancient time. Basmati rice is washed and soaked in water, then tempered in Ghee, Jeera (cumin) and some whole spices then cooked to give a beautiful aroma.

• Red onion Raita: Red onion in seasoned and spiced natural yoghurt.

Set Meal 7 (for 2 people) £12/person

• Dimer Jhol(egg curry in Bengali style): Egg curry is very popular in all over India, specially in West Bengal. Eggs are first boiled and then shallow fried with spices before cooking with the sauce made from onion, ginger, garlic, and spices. finished with garam masala.

• Muger Daal: (Mung daal in Bengali style): Mung daal is first dry roasted and then washed and boiled, finished with tempring with ghee.

• Phoolkopir Dalna: cauliflower in Bengali style): Cauliflower and potatoes are cut, washed and shallow fried then mixed in the sauce made from ginger, tomatoes, and spices, finished with gram masala.

• Bhaat: Plain boiled Basmati rice

• Mixed Salad with Chickpea: Mixed salads and chickpeas are mixed and seasoned. It can be eaton own its own asa balanced meal.

Set Meal 8 (for 2 People) £14/person

• Soya chunk and Potato curry: Soya chunks are soaked and cooked with potatoes and me secret home made spices to make this mouth watering curry. This dish can replace any meat dishes.

• Paneer Tikka: Paneer is cut and marinated in tikka spices and grilled and served with pepper, tomatoes and onions

• Daal Punchmel: A very popular daal in india. 5 different types of daal is soaked and cooked with ginger, tomato, spices and herbs, tempered in ghee.

• Cauliflower, carrot, potato Stir fry: All the vegetables are cut and and tempered in 5 whole spices called panch phoran and cooked simmering on its own juices.

• Jeera rice: Has it’s root from ancient time. Basmati rice is washed and soaked in water, then tempered in Ghee, Jeera (cumin) and some whole spices then cooked to give a beautiful aroma.

• Cucumber Raita: Grated cucumber in spiced and seasoned natural yoghurt.