Diwali menu

Indian cuisine varies greatly from region to region, based on what fruits and vegetables were available locally for generations.  North Indian cuisine is heavily onion and tomato-based, while in the south you see a lot more coconut.

Our menu today is based on the state of Punjab, a farming region on the border of Pakistan. We’ve kept the heat level low, but have left the flavor high.  Be sure to grab a container of hot curry if you like your food spicier.

 

Samosa with Imli Chutney

Fried hand pies, filled with a mix of potatoes and peas,

Seasoned with dried mango powder, cumin and coriander seeds

 Sweet and sour tamarind dipping sauce

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Masala Rice

Basmati rice seasoned with onion, cumin seeds and saffron

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Gosht Curry

Chunks of locally sourced lamb, slowly simmered in traditional Punjabi Curry, made with onions, tomatoes and spices. 

or

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Shai Paneer

Chunks of cheese in a tomato cream sauce.

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Vegetable Subzi

A dish you’ll find on the table for every meal, subzi is a dry preparation of any vegetable.

Sauté of green beans, carrots, corn, and peppers mixed with a house made cottage cheese

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Palak Channa

Chick peas, with spinach in a tomato based sauce

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Chapati

The staple of every North Indian meal, chapatti are an unleavened flat bread.  Made with whole wheat flour and traditionally roasted over a coal fire, pieces of this bread are torn off and used to scoop up the other dishes in the meal.

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Kheer

Creamy rice pudding flavored with cardamom

 

White wine

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