Join us for an evening of honest, yet experimental, vegetarian cuisine. Starting from a foundation of Indian flavors, we will foray into Indochinese and South Asian territory. This is communal, family-style eating at its finest. We're not quick to the table (we will not eat until closer to 9) -- we move at our own pace, so come for the conversation and stay for the food. Gather around our large tree trunk of a table, have a glass of wine, and enjoy the vibes while we dance around the kitchen.
Savory. Sweet. Spicy. Definitely spicy. A little crisp and a little soft. POW. Tastes like: General Tso and www.vahrehvah.com had a baby. Cauliflower, chili, scallion, shallot, garlic, bunch of spices, fried goodness
Cashew Coconut Biryani
The delicate and subtle sweetness of cashews, singing you a lullaby as you lay your head on soft, creamy coconut rice. But then you get poked by a few of the toasted coconut flakes, and maybe bite a cardamom pod... so watch out for that. Tastes like: see above. A soft pillow of delicious nutty-sweetness
Szechuan Dal Fry
Dal-licious. Not your ordinary savor in this dish. We're starting with tradition and veering a hard right from India to western China (if you're looking at a map the usual direction...). Szechuan chili oil complements this delicate dal to confuse your taste buds. You're welcome. Tastes like: well, your mouth might be too numb to taste it. Szechuan peppercorn ftw.
Green Bean Whatchamacallit
Chef's surprise -- see which direction we will go with this workhorse of vegetables.
Appropriate Ice Cream
Maybe rose or saffron, pistachio or cardomom, maybe all of the above. Come find out.