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The Pansaari Supper Club – SOLD OUT
March 17, 2017 @ 6:30 pm - 9:00 pm
Join us for a sumptuous dining experience at our monthly Supper Club.
The evening will feature an exclusively curated menu that highlights the seasonal produce while taking you on a journey of the rich and diverse cuisines of the various states and regions of India.
For the month of March, we will focus on the dishes that are typical of the changing seasons as Winter gives way to Spring.
It’s Spring … It’s St. Patrick’s day – We’re inspired by green – the tender new growth green of trees and plants, and the spirit of renewal in this season.
Appetizers:
Sabudana Tikki –
In India during the transitional season of spring we ‘fast’ – avoiding cereals and grains – for cultural and religious reasons. Pansaari ‘sabudana’ is made from the sago Palm, not tapioca. It is a nutritious non cereal food.
Haryali Chicken Tikka –
Chicken marinated in a cilantro green chili marinade.
Amla Dhania Soup –
An ancient Ayurvedic spring tonic
Main Course:
Pudina Pulao –
Rice with mint
Hara Choliya –
Tender green chickpeas
Fish Steamed in Banana Leaf
Methi Aloo –
Small potatoes and fresh fenugreek leaf
Mung Cachumber –
Sprouted mung bean salad
Cilantro raita, kohlrabi and radish salad, pickles
Desert:
Malai kulfi
This menu is not ‘vegan’
However there are plenty vegan choices to offer you a substantial dinner.
Please let us know if you have dietary preferences, we will try our best to accommodate you.
Seating is limited to 20. $65 + tax per person.
Wines, beers, speciality cocktails, and non-Alcoholic beverages will be available for purchase from our bar.
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