October highlights
Hello, hello. Welcome to our first news update! For those of you who don’t know me, I’m Devinder, East West owner and founder. Our news section will keep you updated with the latest insights into life at East West, our collaborations, events, new recipes and more.
This month, luck has definitely not been on my side. Let’s just say my cars have broken down so many times that the AA man and I are besties now and let’s not even go there with what went wrong at the restaurant because I will need a whole other email for that and I’m trying to manifest positivity and goodwill.
But, more importantly, where has the summer gone?! Seriously, I think we missed the autumn completely and have gone straight to winter. But no one is allowed to complain about winter at East West anymore because we make the most money when it’s cold…
A summer of food
It was fun while it lasted. I managed to cram in a trip to Rome with Anmol, a family trip to Greece, and a couples trip to Palermo where we really got inspired for some new dishes at East West.
I did promise Karan a trip to Switzerland but it was pissing down so we ended up on a day trip to peak district which he was happy about so all’s well in the world again.
A special diwali
We also had a really fun Diwali event recently with our favourite people Priya and Sudha, the famous Vegetarian Brown Girls in support of the Nour Foundation. It always helps when I don’t have to cook, so I just sat back and watched the many incredible chefs do their work.
We do hope we never have to do fundraising again as that’ll mean all the problems in the world have been solved, but right now if you want to help us make a difference, please go ahead and donate below.
new to the menu
Now, it’s time to get back in the kitchen. So many of you keep sending me DMs about the various Indian pizza places that keep popping up - even Dishoom and Yard Sale are in on it.
We have actually got some serious competition now. What are we doing to stay ahead of the game? Well, fuck all really. What we do is very special and hard to replicate. Everything is made in-house from scratch and as fresh as we can get it. We have, however, introduced some new dishes which make more use of our tandoor, a good reason to come by because - excuse my French - they are fucking awesome.
