To Start: Papadums and Mixed Vegetable Pakora (fritters)Served with a selection of coconut, tomato and tamarind, and mint chutneys
First Course: Masala Dosa (A South Indian Specialty)
Fermented rice crepe stuffed with curried potatoes and peas served with sambar, a vegetable soup, for dipping. No knife and fork needed; just eat it with your hands.
Second Course: Dahi Vada (A North Indian Specialty)
A savory lentil doughnut floating in cool spiced yogurt...like nothing else you have ever had.
Third Course: Trio of Vegetarian Curries
Vegetable Koorma, a favorite of The Chubby Vegetarian, contains cauliflower, peas, potatoes, and carrots that are presented in a rich coconut gravy. The vegetables and sauce are cooked slowly at a low temperature to keep the yogurt smooth. Use the starchiness of the rice and the naan bread to control the heat level.
Saag Paneer features cubes of chewy housemade cheese called paneer that do not melt when heated served in heaps of curry made with puréed spinach leaves. The result is beautiful mix of textures and spices.
Mushroom Masala is our favorite masala dish. The warmth of the cloves, cinnamon, and peppercorns plays incredibly well with the meatiness of the mushrooms.
Dessert: Rice Kheer, a mild and sweet concoction of milk, vermicelli noodles, nuts, spices, and dried fruit is the perfect thing to soothe the spice.
(Plus the best iced tea and garlic naan, traditional bread cooked in the tandoori oven, provided with each meal.)
First Course: Masala Dosa (A South Indian Specialty)
Fermented rice crepe stuffed with curried potatoes and peas served with sambar, a vegetable soup, for dipping. No knife and fork needed; just eat it with your hands.
Second Course: Dahi Vada (A North Indian Specialty)
A savory lentil doughnut floating in cool spiced yogurt...like nothing else you have ever had.
Third Course: Trio of Vegetarian Curries
Vegetable Koorma, a favorite of The Chubby Vegetarian, contains cauliflower, peas, potatoes, and carrots that are presented in a rich coconut gravy. The vegetables and sauce are cooked slowly at a low temperature to keep the yogurt smooth. Use the starchiness of the rice and the naan bread to control the heat level.
Saag Paneer features cubes of chewy housemade cheese called paneer that do not melt when heated served in heaps of curry made with puréed spinach leaves. The result is beautiful mix of textures and spices.
Mushroom Masala is our favorite masala dish. The warmth of the cloves, cinnamon, and peppercorns plays incredibly well with the meatiness of the mushrooms.
Dessert: Rice Kheer, a mild and sweet concoction of milk, vermicelli noodles, nuts, spices, and dried fruit is the perfect thing to soothe the spice.
(Plus the best iced tea and garlic naan, traditional bread cooked in the tandoori oven, provided with each meal.)
