Newcastle restaurant Khai Khai has introduced new dishes to its menu as it gears up for late summer and autumn.
New additions include the burrata chaat – creamy burrata with spiced chickpeas and tangy chutneys – as well as tawa tiger prawns – fire-seared and smoky prawns with citrus and herbs. There’s also coastal chicken sukha – a South Indian-style dry curry with coconut, curry leaves and roasted spices.
The restaurant – which takes the traditional methods of using fire and smoke from wood and charcoal to further enhance the complex flavours of dishes rooted in the home kitchens and markets of south Asia – is also set to launch special festive (£70pp) and New Year’s Eve (£75pp) menus in the coming weeks which will showcase its signature style over the festive period.
