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

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