As your intrepid readers tackle part two of Miss Timmins’ School for Girls, we needed a little sustenance. And who wouldn’t after reading about dishes like chicken with cardamom and crushed cashews, carrots with grated coconut and ginger (both page 85) and spiced chai (page 87)? So we asked Chatelaine’s food editor, Claire, to help us come up with an Indian-inspired menu to set the mood as we read. Here’s what she recommended:
Starter: Tandoori Shrimp with Mango Salad
If you’re reading along with us, we’ll be talking about pages 169-344 on Thursday. We highly recommend trying this super-tasty menu yourself—it’ll make the story even better. Happy reading (and eating)!