Summer Menu Flashcards
(16 cards)
Corn Ceviche
Although ceviche originated in Peru, our Chef Mayank loves to experiment with new types and forms of ceviches by flavoring and curing them with Indian spices. For this menu he is doing a corn ceviche with cured escolar and charred corn sitting in a yuzu coconut sauce with chili and corn aioli. Then it is topped off with corn chaat and mirchi leche de Tigre.
Tomato
This dish is a type of Pakora, or a deep fried fritter, which dates back to the 11th century and further popularized in the Mughal Era. Being local to Texas, our chefs have made a pakora using tomatillos that have been stuffed with spiced potato and covered in a besan batter flavored with curry leaves, red chili powder and turmeric which is sitting on heirloom tomatoes with a sofritto sauce composed of shallots, charred tomato, ginger and curry leaves. This is topped off with a potato disc dusted with tomato bomb powder. (Cloves, cumin, pepper)
Mushroom Khichidi
This is a dish mainly composed from rice and lentils that is a staple in Indian cuisine and enjoyed in various regions in India. Chef wanted to create a khichidi that showcases different versions in one dish. Here he is doing a mushroom khichidi featuring enoki and brown beach mushrooms and chilies, with papad churi, lentil and rice khichidi, sabudana and bajra, truffle snow, mushroom pickle, and shimeji mushroom dressing.
Dal Muradabadi?
Named after the Mughal prince Murad Baksh, this dish originated in the city of Moradabad in the state of Uttar Pradesh. To showcase how a street dish with simple ingredients can be elevated with thoughtful presentation, our chefs are using masoor and moong dal with a twist by using a house made muradabadi masala along with crispy moong lentils and ghee, and then topping off with fresh onions and cilantro.
Squash Blossom (3 PC’s)
Drawing inspiration from the Bengali fritters known as “Kumro Phuler Bora” which translates to “pumpkin flower fritters,” our chefs have made a vegan entree. They stuff the squash blossoms with spiced pumpkin and butternut squash, batter them in a chickpea flour mixture and then fry them to make the fritters. They are served alongside green pea tikki and a flavorful sauce made with a base of onions and tomatoes and topped with beetroot butterfly crisps.
Crab Pulissary
This is a curry that has multiple variations throughout Kerala. It is typically sour and tangy with the addition of a souring agent like tamarind or buttermilk. Chef wanted to highlight the citrusy and fruity notes by pairing a jumbo lump crab egg roll and a tempura battered soft shell crab with a pineapple curry (coconut milk, ginger, tamarind, serrano, cilantro) known as kaithachakka pulissery with notes of curry leaf and kaffir lime aioli.
Coorg
This dish is a celebrating the city of Coorg in Karnataka in Southern India that is known for their coffee and chocolate. Our chef has taken cocoa mass and hazelnut praline mousse and layered it with a golden milk chantilly and chocolate disk that is filled with vanilla cake band candied almonds that we will fill with filter coffee.
Kulfi
One of the most celebrated frozen desserts across India that dates back to the royal courts of the Mughal empire in 16th century Delhi. Our chef is presenting a modern celebration by showcasing multiple flavors of kulfi. The white is yogurt-cardamom, the yellow is saffron, and the green is pistachio-avocado kulfi that will be surrounded by khus soaked chia seeds, Alphonso mango jellies, and candied pistachios. They’re topped off with a chocolate bee, lemon balm, dill and fennel leaves.
Coconut Lentil Soup
(Tasting Menu)
This is a popular soup enjoyed in various parts of south India, mainly Kerala and Tamil Nadu. It combines the earthy flavors of lentils with the creamy richness of coconut milk. Our chefs have elevated the dish by adding cilantro foam with a jelly made of coconut milk and coconut water that will introduce the flavors of lemongrass, kaffir lime, turmeric, and madras curry powder while bringing the soup to a comfortable sipping temperature.
Foie Gras Cookie
(Tasting Menu)
This is a creation that incorporates the fatty liver of a duck into a cookie format that plays with contrast of fatty textures and sweet and savory flavors. Our chef incorporated it onto the tasting menu to show the versatility of the dishes offered and the versatile nature of Indian spices. Here chef is doing a cumin and fenugreek sable with cream cheese foie gras and cherry jam.
Bun Kebab
This dish originates predominately from the city of Lucknow and was a popular evening snack of Mughal emperors, which is why “shammi” is in the name because it is taken from the Hindi word “shaam” which translates to “evening.” And what is presented are spiced beef and moong lentil kebabs which have been mixed with onion and coriander and then placed between spiced discs that are topped with pickled papaya and served alongside marinated white radish.
Kala Khatta Sorbet
this is our chef reimagining a popular iced treat known as Kala Khatta chuskis that is rich is jamun and spice. Our chef has turned that into a sorbet using a reduction of ripe Indian black plum known as jamun, flavored with roasted cumin, black Himalayan salt with chat masala and lime juice.
Mukhwas
This is a treat usually eaten after a meal that is used to freshen the palate and also to aid in digestion that is usually a medley made from spices, herbs, oils, and dry fruits with nuts. Our chef has made a neoteric version by creating a callebut golden white chocolate sphere infused with fennel, cardamom, saffron, almond and clove that is filled with rose, dates and a fruit ganache.
Mushroom Khichidi Legend
L+R - Lentil and rice khichidi
Pk - Mushroom pickle
Sh - Shimeji mushroom dressing
T - Truffle snow
P - Papad churi
S - Sabudana (sago) and Bajra
What does P stand for in Mushroom Khichidi Legend?
Papad churi.
What does S stand for in Mushroom Khichidi Legend?
Sabudana (sago) and Bajra.
