International Gourmet Kosher Experience Indian Menu


Pre-Function: Live Q&A Demonstration with Chef Radhika 

Butler passed Cocktails:

  • Mango Cardamom Martini
  • Coconut Slush
  • Pre-poured water with cucumber & lemon slices

At Demo station:

  • Hara Bara Kabob with Creamy Tomato Cilantro dip

Tables will be set with:

  • Breads: Naan & Wheat Parathas
  • Condiments: Mint Chutney, Tamarind Chutney, Tomato Garlic Chutney
  • Mango Pickles, Fresh cucumbers & tomatoes

Appetizer

Served Family style to each table.

  • Wild Mushroom Ginger Salad with Tomatoes & Cilantro
  • Chaat Masala (Puffed crispy corn stuffed with warm lentils, chick peas, mint & tamarind)
  • Beef Samosa (Seasoned Ground Beef baked in flaky dough pouch garnished with caraway seeds)
  • Baturas (Pastry pillow filled with chicken, cilantro, potatoes)

Choice of Entrée* (multiples permitted)

  • Tandoori Chicken (chicken breasts marinated in 10 spiced non-dairy yogurt sauce then grilled)
  • Lamb Vindaloo (Tender lamb cooked in a curry of red chilies, tamarind, ginger, cumin & tomatoes)
  • Malai Kofta (vegetarian dumplings with potatoes in non-dairy sauce with pistachios)

Served with:

  • Daal with Fresh Summer vegetables (stewed lentils with zucchini, squash and peppers)
  • Broccoli Rabe
  • Jasmine rice

Dessert

  • Kheer (Rice Pudding with pistachios and saffron cooked in almond milk)
  • Summer Fruit Salad

Dessert Buffet @ the Indian Bazaar

  • Cappuccino, Espresso, Coffee & Herbal tea
  • Jalebis (Deep fried Sweets soaked in Syrup)
  • Display of Mini Sweets including: Mini currant scones, brulee toasted coconut pots de crème, mini tropical trifle, chocolate mint torte

 

 

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