Eastern India (night 2)

Updated: Sep 2, 2018

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.

Appetizer: Phuchka

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

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