Pre-order online until THU Oct 7, 10pm
Pick up on FRI Oct 8, 6-7:30pm
Discover the unique flavours of special regional dishes from across the Indian subcontinent presented with a contemporary twist, showcasing Chef Ketan Dongre‘s Indian roots combined with his experience working in fine dining restaurants around the world.
“The most exciting part about making these dishes is to introduce people to a variety of regional dishes from India that they might not get a chance to try unless they travel to India. I want to not only showcase unique regional dishes, but also give them a modern and international touch in their presentations and plating.“
Split Green Mung & Lemon Rassam
A light split green mung soup, with polished black gram, and a tadka, or temper of sizzling oil infused with mustard seeds, green chilies, ginger and curry leaves, and finished with a splash of fresh lemon juice.
Kozi Vellai Kozhambu
Bone-in pieces of chicken, marinated in yogurt infused with spices, ginger and garlic, then simmered with onion in coconut milk until tender.
Gatte Ki Sabzee
Chickpea dumplings made with clarified butter, carrom seeds (aka ajwain, notable for its pronounced thyme-like flavour), cumin seeds, fennel seeds, turmeric and chili powder. They are first poached, then fried, before being simmered in a tangy sauce made with onion, chilies and tomatoes.
Both dishes are served with steamed basmati rice tempered with clarified butter & cumin seeds, as well as an Indian-style coleslaw of shredded cabbage, onion and julienne carrots in a light, creamy dressing, along with fresh and spicy green chutney and a sweet date & tamarind chutney.
Golden fried fritters of fresh milk curd, like an Indian ricotta, are mixed with semolina, flour, green cardamom and sugar, soaked in a sweet saffron-infused milk reduction.
Chicken, Vegetarian, or 1/2+1/2
Indian Regional Dinner — $48 for 2 • $90 for 4
ORDERING FOR THIS EVENT IS NOW CLOSED; PICK UP IS FRI 6-7:30PM
Ketan Dongre hails from Nagpur, a small city in situated near the center of India. He became interested in cooking through his first job as a cook at The Grand Hyatt in Mumbai. Since then, he has worked at O&B, The Ritz Carlton, and The St. Regis Hotel. IG: @091_indianfood | 091indianfood.com