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September 2010

The Past is Present : Indian Food Yesterday, Today and Tomorrow - Les dames des Escoffier DC

THE PAST IS PRESENT : INDIAN FOOD YESTERDAY, TODAY AND TOMORROW

Come, Join us for a fun evening at Indique Heights as we take you on a culinary journey through India. Our evening kicks off with slide - illustrated talks explaining how modern Indian food combines time -honored and distinctly regional styles with new culinary influences and cross-cultural ingredients. A dazzling exhibit of aromatic spices further illustrates the complexity of Indian cuisine. And our lavish Buffet dinner bring s the urbanity of today's Indian table to tasty life. And our lavish buffet dinner brings the urbanity of today's Indian table to tasty life. Read more.....

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Cocktails: Tamarind Margarita / Mangotini

Passed Snacks : Masala Peanuts and Cashew Pakoras

Picnik collage - drinks
 

APPETIZER STATION

Vegetable Samosa Chaat

(Our own version of the traditional Samosa. - New Delhi, India) 

Papri Chaat

(A street snack made of flour crisps, potato, chick peas, yogurt, cilantro and tamarind chutney)

Bhel puri - Mumbai

(Puffed rice, crisp gram flour noodles, with assorted chutneys)

Mussels a la indique – Pondicherry, Tamilnadu

(Prince Edward Island mussels stewed in its own juices with garlic, tomato, white wine, spices, coconut milk and curry leaves)

Syrian Lamb Fry – Kerala, India

(A specialty from the Syrian Christian community of Kerala. Lamb cooked with coriander, ginger, garlic, coconut, cardamom, curry leaves and spices. 

 MAIN COURSE

Malabar Shrimp curry – Kerala, India

( Shrimps cooked with ginger, curry leaves, coconut milk and raw green mango)

Chicken Mughlai – Lucknow, U.P

(Chicken cooked with cashew, almonds and spices)

Lamb Nilgiri Khorma  - Tamilnadu

(Lamb cooked with “green masala”, green chilies, cilantro and spices)

Bhindi Sholapuri – Maharashtra

(Crispy juliennes of okra with assorted spices, rice flour& gram flour)

Aloo Jeera – U.P

(Potato with cumin, mango powder, cilantro and spices)

Kadai paneer -  New Delhi

(Home made cheese with onion, assorted peppers, and spices)

Mushroom Matter – New Delhi

(Mushroom and peas cooked with assorted spices)

Dal makhani - Punjab

(Black lentils cooked with ginger, garlic, fenugreek leaves, tomato and spices)

 Asst breads

 Lemon Rice ( Tamilnadu)

 (with lemon, mustard seeds, curry leaves and turmeric)

 Jeera Pulao – New Delhi  

  Desserts :

 Mango cheese flan with raspberry and mango coulis

 Shreekandh brûlée

 (Healthy dessert made with low fat yogurt, cardamom, saffron and nuts – our own version)                                                                     

Principals: Surfy Rahman & Chef K.N.Vinod

                                     Executive Chefs: Abraham Varghese and S. Balamurugan


LESDAMESDESESCOFFIER_lzn 

 

FREE DESSERT DAY - SEPT. 15, 2010

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Celebrate the premiere of Top Chef Just Desserts with a free dessert! at Indique in Cleveland park or Indique Heights at Chevy Chase, MD on September 15, 2010 for dinner. Just make an online reservation and dine at one of our restaurants and you will get a free dessert for every 2 diners at your table.

 Flambéed Gulab Jamun à la Indique

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