Description
by Romina Arya
Papad with Mango Salsa & Ginger Broth (vegan)
Papadams, delicate baked crips of urad dal (black lentils), served with a mango & tomato salsa, and a bracing, cool ginger & lemongrass broth, to awaken the palate and stimulate the appetite.
Indo Persian Lamb Kofta
Tender kofta (lamb meatballs) seasoned with Iranian spices like fennel, saffron and turmeric, gently simmered in a tomato sauce, served with loobia polo (a Persian green bean & tomato rice pilaf), creamy garlic labneh (thickened yogurt), heirloom tomato salad, harissa (a spicy North African red pepper paste) hummus, and homemade naan dusted with za’atar (a Middle Eastern blend of thyme, sesame seeds & spices).
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South Indian Green Plantain Kofta (vegan)
Green plantains show off their versatility, seasoned with curry leaf, cumin, and chiles, and simmered in tomato sauce. Served with aromatic basmati rice, heirloom tomato salad, harrissa hummus and za’atar naan.
Chocolate “Salami” (vegan)
A popular Persian-Italian dessert, a thick, fudgey dough made with dark chocolate, cocoa, coconut oil and studded with pistachios, rolled into a log and chilled; When sliced, it resembles a salami. Served with candied strawberries.