top of page

Eastern India (night 1)

We were so lucky to have Suneeta Mishra cook two dinners for us in August. The entrees and desserts varied each night!





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: Palak Methi Chicken

Creamy chicken curry with a rich sauce made of cashew and dried fenugreek leaves and  spinach. The sauce is a best-kept family secret. GF VeganVersion: Methi Palak Matar - green peas & 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: Mishti Doi & Chikki 📷

A Calcutta staple, this creamy, caramelized, baked yogurt is rarely found anywhere else in the world due to its short shelf life and tricky cooking process. A different oven setting and the dessert curdles on you! Vegan version: extra portion of chikki



20 views0 comments

Recent Posts

See All

Comments


bottom of page