The Past is Present : Indian Food Yesterday, Today and Tomorrow - Les dames des Escoffier DC
September 15, 2010
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.....
MENU
Cocktails: Tamarind Margarita / Mangotini
Passed Snacks : Masala Peanuts and Cashew Pakoras
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 DelhiDesserts :
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