Let's Do Lunch

I am delighted to be associated with the new "let's do lunch" series - in conjunction with the Smithsonian Resident Associate Program. Come, join me and my colleagues at Indique Heights on October 28th - for a culinary journey through India via a slide show presentation followed by lunch

   
Menu

ASSORTED SMALL PLATES
Chaat papri (New Delhi)
(Flour crisps, Potato, Chickpeas, Yogurt, Cilantro & Tamarind Chutney)
Bhelpuri
(Rice Puffs,Crisp gram flour noodle tossed with Cilantro and Tamarind Chutney)
Calamari Ullarthiyathe
(Calamari tossed with shallots,ginger, hot pepper, mustard seeds & tomatoes)

MAIN COURSE
Malabar Fish Curry (Kerala)
Syrian lamb Chili fry (Kerala)
specialty of the syrian chirstian community of Kerala -
boneless lamb cooked with coriander, garlic, shallots, and anise)
Dum ka Baingan (Hyderabad)
(Baby egg plant with sesame seeds, peanuts, cashew nuts, and spices)
Potato  Ullarthiyathe (Kerala)
(Potato, shallots, mustard seeds,crushed red pepper & curry leaves)
Saag  Makai (Punjab)
(Spinach, corn kernels, fenugreek leaves, and spices)
Dal Makhani (Punjab)
(Black lentils, ginger, garlic, tomatoes, butter and spices)
JEERA PILAF
(Basmati rice, cumin )
ASSORTED BREADS

DESSERTS
KULFI A LA INDIQUE
(Traditional Indian Ice cream, cardamom, saffron and pistachio)
served with a warm orange sauce
SHREEKANDH BRULE
(Yogurt, sugar, saffron, cardamom, pistachio)


FOR DETAILS AND TICKETS
Here is the link to the SMITHSONIAN RESIDENT ASSOCIATE PROGRAM

Coordiantor  Gail Forman is a freelance food and travel writer.