Join us for a dinner where we do all the cooking! Each month we open the doors between our classrooms and seat 40 guests for a five-course family-style spread, featuring all the ingredients we’re excited about. This spring we are teaming up with Shri Repp to showcase the vibrant flavors of South Indian cuisine. Some dishes adhere to tradition, while others are inventive riffs on classic techniques and ingredients that characterize Indian-American cooking. Pricing includes tip, a wine pairing with each savory course, and tea or coffee with dessert.

Thakkali Thokku (Tomato Chutney) with Ricotta and Ghee-Toasted Baguette
Chicken 65: Fried Chicken with Crispy Curry Leaves and Green Chilies
Papadum with Shredded Green Mango Chutney

Black Eyed Pea Soup
Coconut, Curry Leaves, and Lime

Banana Leaf Kerala-Style Roasted Black Cod with Tamarind
Preserved Lemon Rice with Crunchy Peanuts
Crispy Gunpowder Potatoes with Sour Cream and Spring Onion Raita

Grilled Leeks and Carrots with Tadka Vinaigrette
Sprouted Moong Beans, Whipped Paneer, and Crispy Banana Chips

Honey Yogurt Semifreddo and Ginger Rhubarb Sorbet Terrine
Pistachios, Jaggery Meringue, and Candied Fennel Sprinkles
Ginger Chai

The vegetarian version will include banana leaf Kerala-style jackfruit to replace the black cod and fried cauliflower to replace the fried chicken.

The pescatarian version The pescatarian version will include fried cauliflower to replace the fried chicken.

The gluten-free version will include gluten-free baguette.