This week we took on the challenge of presenting Indian cuisine in a modern form. I recently found the most exciting and contemporary Indian cookbook,
Rasoi which led to my inspiration for the week. Vineet Bhatia, the chef/author is an Indian chef with restaurants all over the globe. This cookbook is sheek, artistic and forward thinking. One of the simplist recipes, his fried rice dumplings with a gooey cheese center was the crowd pleaser this week. There was also some incredible creative thought with our center pieces in the dining room. Here are some shots from week four~
Dining Room Highlights
^Table centerpieces^
Amuse Bouche
Crispy Rice and Cheese Dumplings with Sweet Chile Mayonnaise
Bread Course
Wild Mushroom Naan with Squash Butter
Soup Course
Moroccan Carrot-Coconut Soup
Salad Course
Grilled Curry Shrimp over Pea Tendrils with Baba Ganoush
Pasta Course
Masala Dumplings with Potato Filling and Coconut Chutney
Entree Course
Indian Lamb Patty with Tumeric Rice, Tomato Chutney, and Yogurt Sauce
Dessert Course
Gulab Jamun, Carrot Ginger Halwa, Toasted Jasmine Rice Ice Cream, and Mango Lassi Sauce
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