There was no chicken tikka or chana masala at this Indian dinner! Suneeta Mishra cooked specialties from her home state of Odisha in the eastern part of India.
Welcome Drink: Rooh Afza
The drink of the Mogul kings of the bygone era, a rose syrup based drink with a chia seeds garnish. You will never find this in any restaurant and the flavors are unique and yum. Gluten-free. Vegan version available.
Mini dough puffs filled with a ripe mango, mung bean sprouts, and potato salad, served with a tangy tamarind sauce — the quintessential street food that Suneeta grew up with. The real trick is to pop the entire thing in your mouth at one go, without spilling the sauce. Vegan. Gluten-free version available.
Salad: Mango Kale Salad
Fresh kale and mangoes tossed with Suneeta's homemade cilantro-lemon-mango-coconut dressing. Sprinkled with toasted walnuts to give it a nice crunch. Vegan. GF.
Entree: Varies Prawn Malai Curry
Creamy jumbo shrimp in a spicy curry with a rich sauce made of cashews, coconut milk, tomatoes and home-ground spices. GF Vegan Version: Methi Palak Matar — green peas and mushrooms in the same creamy cashew sauce
Sides: Tandoori Eggplant and Ghee Rice
Baby eggplants with a spicy tandoori rub, grilled to perfection. Vegan, GF
Served with long grain basmati rice with homemade clarified butter. Vegan rice available.
Dessert: Chena Poda & Chikki
A regional speciality, chena poda is from the eastern state Odisha in India. A brown caramelized cheese cake like no other. Fresh cheese, semolina flour and sugar baked for hours to give it its unique taste. May contain nuts. Served with chikki, a thin, glassy sesame brittle. Vegan version: extra portion of chikki