Pre-order online until TUE Mar 16, 10pm
Pick up on WED Mar 17, 6-7:30pm
Both India and Italy are renowned for their diverse and refined cuisines, and the never-ending flow of culinary ideas around the globe have brought pastas to the subcontinent and curries to Europe. But intrepid chefs like Ketan Dongre are combining their background and professional expertise to bring these flavours and ingredients together in new and unexpected ways. For this dinner he fuses classic Italian comfort food with the vibrant flavours of Indian street food.
Matki Dal (Spicy Moth Bean Soup)
Makti – aka Moth Beans – are one of the many legumes cultivated in India, and notable for its exceptional drought-resistance and high protein content. In this spicy soup, these small tan beans are cooked in a flavourful broth with Indian spices, coconut, ginger and garlic. It is served topped with a mixture of sev (crispy chickpea flour noodles), peanuts, finely chopped onion and lime juice.
Bhuna Kheema Lasagna (Beef)
Bhuna kheema is a common dish in Northern India and Pakistan; minced meat flavored with yogurt, black cardamom, cloves and black pepper is cooked over high heat, to create a thick, fragrant meat sauce, often served on a soft roll called paav as a popular street food snack. Its bolognese-like texture makes it a perfect candidate for a lasagna, layered between wide pasta sheets, along with a rich, cashew béchamel and flavourful onion and coconut kofta gravy, then topped with mozzarella, parmesan and a cl of green chiles before being baked until gooey and golden.
Jalfrezi Vegetable Lasagna
Jalfrezi typically refers to a spicy, stir-fried dish featuring onion, chili, ginger, garlic and tomatoes; this one has a colourful mix of veggies — carrot, beans, cabbage, beetroot, cauliflower — along with fresh paneer cheese. It all gets layered with cashew béchamel, coconut kofta gravy, noodles and cheese for a truly fabulous vegetarian lasagna.
Both lasagnas come with a side of refreshing kachumber salad made of cubed cucumbers, onions, tomatoes, carrots and radish dressed with salt, pepper and lime.
Haldi Ka Doodh Pannacotta
Hot turmeric-infused “golden” milk is a staple in Indian households, a warming cup to soothe a cold or lift spirits; here it is enriched with cream and suffused with green cardamom and saffron and delicately set using pectin.
Beef, Vegetarian, or 1/2+1/2
Ind-talian Dinner — $48 for 2 • $90 for
ORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 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