Owner and Head Chef Yogesh Datta of Chelsea’s Indian fine-dining restaurant The Painted Heron shares his innovative holiday recipe. For Diwali, why not try an Indian vegetarian recipe with a twist to celebrate the ancient festival?
As Chef Datta says, “I love this dish as it features ingredients you’d never think would taste good together, but ultimately work deliciously. This dish is slightly hot, sweet, with less acidic tomato, chilli curry and the richness of cashews. The strawberry pieces just melt in your mouth.”
He has designed a new menu at The Painted Heron for the festivities as he feels his menu allows him to demonstrate the popularity of meat-free dining in India, bringing the taste of Diwali to a new audience. Trust us, you’ll love this holiday recipe!

Strawberry Curry Recipe


Serves 4-5 persons


600gms Fresh strawberries

5-6 vine tomatoes, chopped

2 Onions, peeled and sliced

2 tablespoons Butter, Oil

2 tablespoons Ginger /garlic paste (40%-60%)

Coriander leaves – a few springs

2 teaspoons chopped Kashmiri red chilli powder

Whole spices: cloves, green cardamom, cinnamon sticks, mace flower –2tablespoon all together

1 tablespoon – Dry fenugreek leaves (kasoori methi – optional)

3tablespoons Cashew nuts –

1tablespoon – Honey

Salt to taste

Strawberry Curry

Strawberry Curry


Heat oil in a heavy bottom pan.

Put in the whole spices, followed by ginger/garlic paste, kashmiri chilli powder, kasoori methi, sliced onions.

Add tomatoes, cashew nuts, coriander leaves and one third of the strawberries.

Add water and cook over low flame for 20 minutes.

Remove from flame and puree the curry using a stick blender. Pass through a strainer.

Put the pureed curry back on the stove, add salt, honey and butter.

Cut the rest of the strawberries into bite size pieces, put in the curry and turn off the stove.


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