Join us for a seven-course tasting menu of Bengali cuisine in our beautiful, unique Greenwich Village duplex.
We'll make introductions over street foods from the hearts of Dhaka and Calcutta, continue the conversation over plated courses of Bengali comfort foods, and savor the evening with my twist on a regional dessert.
I'll be focusing on ingredients that are cornerstones of Bengali cuisine - tamarind, coconut, and panch phoron (a mixture of five spices: nigella, fenugreek, cumin, mustard seeds, and fennel), all while sharing my modern and creative take on this very unexplored cuisine.
Sample menu below. The final menu is a surprise.
*I use organic and antibiotic/hormone free poultry, beef, and seafood. Seasonal greens are procured from local farmers' markets. Vegetarian options are available upon request.
sip & mingle
fresh citrus, cucumbers, ginger, and pimm's no. 1
a mix of fried lentils, tamarind, pomegranates, and crispy puffed rice
a chickpea crisp filled with a burst of cilantro & mint sauce
sweet & spicy salads
kacha aam bhorta
julienned mango & young papaya with a sweet & spicy lemongrass vinaigrette
vermicelli potato croquettes stuffed with kale & served with coconut & grape chutneys
moist chunks of grass-fed beef layered into an aromatic saffron & whole garam masala spiced basmati rice with caramelized onions, baby potatoes, cilantro, & mint leaves
*vegetarian option available option request: tomato biryani with cilantro, green chiles, and julienned ginger
spring vegetable fritters with curry leaves & a vibrant beet chutney
grass-fed minced beef & petite peas slow simmered in organic coconut milk, turmeric, and nutmeg
*vegetarian option available upon request: egg curry with petite peas & curry leaves in a spiced coconut milk reduction
pickles, raita, and chiles to round out the plates
a sweet finale
afsana's ras malai cake
coconut cream soaked cardamom cake with toasted coconut, raspberry dust, and lime zest whipped cream
a traditional bangladeshi digestif - milky sweet black tea