Enjoy a four-course gourmet Indian meal at the EYC, prepared by Geetanjali Tiwari with optional Italian wine pairings, curated by Michael Kirkendoll (@uncorkedpianist).
Cost: suggested donation $50
Optional Wine Pairings: suggested donation $50 additional
STILL ACCEPTING RESERVATIONS!
click here to RSVP and purchase your dinner
Papad, two small onion pakoras and tamarind chutney
optional wine pairing: Prosecco
Course 2 (vegetarian and non-vegetarian options)
Non-veg: Chicken tikka masala OR South Indian coconut fish with freshly squeezed lemon, fresh green cilantro chutney and fresh roti with organic home made ghee (made in front of the guests).
Veg: Lobhiya (long green beans) with roasted sesame, paneer tikka with fresh green cilantro chutney and fresh roti with organic home made ghee (made in front of the guests).
Optional Wine Pairing: Rosso di Montalcino
Mung and masoor daal tadka with ghee
Alu matar paneer sabji - Green peas, potatoes and fresh indian cheese dish in a home made onion, ginger, garlic tomato sauce.
Basmati rice: Plain rice OR rice pulao (cardamon, mustard, flavored rice).
Raita - yogurt with fresh tomatoes/ cucumbers and indian spices.
Optional Wine Pairing: Brunello di Montalcino
Mithai: Home-made Indian chai spice ice-cream OR Mango with cardamom ice-cream
Optional Wine Pairing: Vin Santo