FREE DESSERT DAY - SEPT. 15, 2010
les dames des Escoffier (dc) event at Indique Heights

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 

 

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