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October 12, 2011 / Spice Route Supper Club

Join us October 22 at 7 p.m. for the very last 
Spice Route Supper Club
before the opening of
Cardamom Hill!

Enjoy Kerala specialties, served family style! We’ll feature  a preview of dishes that will be on the Cardamom Hill Restaurant menu. There is limited seating, so please reserve your spot soon to join us.
Cost will be $150 per person. This event will be vegetarian friendly – please mention your preference when you make your reservation.
Please email us at spiceroutesupperclub@gmail.com to RSVP!   We hope you can join us.
September 13, 2011 / Spice Route Supper Club

New Spice Route Supper Club Menu: We’re bringin’ chicken back, Kerala style!

This  Saturday, September 17, 2011, we’ll explore the variety of ways chicken is prepared in Kerala cuisine. Once again we’ll be mixing service styles beginning with two courses and then serving family style which reflects the way meals are traditionally eaten in Kerala.

1st course

Delicate chicken croquettes served with a green papaya and red onion salad.

2nd course

Chicken stew with vattayappam—one of Asha’s signature dishes,
including a silky coconut broth and a savory version of vattayappam, an airy steamed cake.

3rd course

Family-style dinner:  A selection of authentic Kerala chicken dishes, including Asha’s now famous Kerala flavored fried chicken, Nadan(country) chicken roast, curried chicken gizzards, dry roasted chicken livers, green beans, red pepper, and corn thoren (a coconut-flecked stir fry), Kerala lentil curry, and coconut rice.

4th course

Dessert: Cardamom infused bread pudding with mango sauce.

Saturday, September 17th, 2011 @ 8pm
$85 cost per person, which includes beer, wine and Asha’s signature chai with dessert.

email us for an invite : spiceroutesupperclub@gmail.com

August 9, 2011 / Spice Route Supper Club

Saturday August 20, 2011: We’ll explore the vegetarian side of Kerala, family style.

Malabar Vegetable Biryani

We structure many of the supper clubs as five-course meals, adapting Western preparation to traditional South Indian dishes. But I thought it would be fun to do a supper that more accurately reflects how we eat in Kerala, in which all dishes are brought to the table at once, served onto a banana leaf and eaten by hand. Eating with your hands is entirely optional.

1st course

An abundant vegetarian spread  of authentic  Kerala dishes,  including Kerala dal, green beans, red pepper, and fresh corn thoran (a coconut flecked stir fry), red cabbage verrakku (a traditional saute with mustard seeds and curry leaves),  okra pachadi (fried okra in  a creamy yogurt sauce),  green and ripe plantain curry (a sweet-savory blend) and a few other seasonal surprises.

2nd course

Malabar vegetable biryani—an elegant vegetable and rice dish that evokes Kerala’s connection to ancient Arab traders. (The Kerala version is mildly spiced).The traditional ritual of the breaking of the dough seal that covers the rice while cooking will be done table side. It is served with traditional accompaniments—pappadam, spiced yogurt, cucumber salad, boiled egg, and lemon pickle.

3rd course

Payasam – a traditional Kerala dessert that is often enjoyed at the conclusion of a meal on celebratory occasions. The word payasam is derived from the Sanskrit word for “nectar”.

Saturday August 20, 2011 at 7:30pm

Cost : $85 per persons, which will include unique wine and beer pairings

July 12, 2011 / Spice Route Supper Club

Menu for July 23rd: The Flavors of Kerala

green beans and carrot thoren

Spice Route Supper Club—my labor of love, an idea that emerged from my desire to share my passion for Kerala cuisine—is now blossoming into a restaurant we’re calling Cardamom Hill. I’m excited to announce that we have just signed a lease for a space located in Midtown Atlanta. We plan to open in the fall; more details soon. Here’s a write-up on Atlanta Magazine’s Covered Dish blog about the restaurant opening.

Our menu for the next Spice Route Supper Club on Saturday, July 23, is a compilation of some of our most popular dishes we’ve served to our guests over the last year:

The Flavors of Kerala

1st Course
A trio of vegetables: green beans and carrots thoren (Kerala stir-fry with freshly grated coconut), beetroot pachadi (a creamy yogurt-based dish), and sweet potato verrakku (a traditional sauté with mustard seeds and curry leaves—and it’s the season right now for Indian sweet potatoes).

2nd Course
Delicate fish cakes, seasoned with ginger and green chile and served with green papaya pickle.

3rd Course
Duck roast with pan-roasted potatoes served with Asha’s fresh mango chutney. With this dish, you can taste why Kerala’s pepper is known as “black gold.”

4th Course
Kerala beef curry—redolent with ginger, cinnamon, and curry leaf—served with coconut rice.

5th Course
Vattayapam, a steamed cake with a texture similar to angel food cake, with a custardy pudding of ripe plantains, cardamom and coconut milk.

Saturday July 23rd, 2011 at 8pm

Cost : $85 per persons, which will include unique wine and beer pairings

May 29, 2011 / Spice Route Supper Club

New Spice Route Supper Club Menu: A Celebration Of Mangoes!

New menu for Saturday, June 11th, 2011 @ 8pm:

1st Course
A Kerala take on a seafood salad: gently spiced sauteed shrimp over layers of ripe mango and papaya.

2nd Course
A trio of vegetables: mango pachadi (a creamy yogurt-based dish), green beans and red pepper thoren (Kerala stir-fry with freshly grated coconut), and sweet potato verrakku (a traditional sauté with mustard seeds and curry leaves—and it’s the season right now for Indian sweet potatoes).

3rd Course
Duck roast with pan-roasted potatoes served with Asha’s fresh mango chutney. With this dish, you can taste why Kerala’s pepper is known as “black gold.”

4th Course
Beef biryani is a classic Malabar rice dish, perfumed with ginger, garlic, mint, cinnamon, clove, and saffron. Homemade spicy green mango pickle is the traditional accompaniment.

5th Course
We’ll finish with a dessert that showcases mango as its star ingredient. It’s a special surprise!

Saturday June 11th, 2011 at 8pm

Cost : $85 per person

With wine and beer pairings

May 6, 2011 / Spice Route Supper Club

Our new menu for May 14th, 2011: Kerala, family style

Kerala, family style

We structure many of the supper clubs as five-course meals, adapting
Western preparation to traditional South Indian dishes. But I thought
it would be fun to do a supper that more accurately reflects how we
eat in Kerala, in which all dishes are brought to the table at once,
served onto a banana leaf and eaten by hand. So we’re blending service
styles with the following menu:

1st course
Delicate fish cakes, seasoned with ginger and green chile and served
with green papaya pickle.

2nd course
Family-style dinner: An abundant spread of authentic Kerala dishes,
including beef curry, roast duck, Kerala-style fried chicken, red
cabbage thoren (a coconut-flecked stir fry), okra pachadi (fried okra
in spiced yogurt), lentil curry, yogurt rice and a few other
surprises. Guests will eat on individual banana leaves—eating with
your hands is entirely optional.

3rd course
A celebration of mangos, which are currently at the height of their season.

Saturday, May 14th, 2011 @ 8pm
$75 cost per person, which includes beer, wine and Asha’s signature chai with dessert.

email us for an invite : spiceroutesupperclub@gmail.com

April 19, 2011 / Spice Route Supper Club

Which comes first: The chicken, the egg, or the cocktail?

Which comes first: The chicken, the egg, or the cocktail?
Spice Route  Supper Club Menu for April 30, 2011 @ 8pm

Cocktails inspired by Kerala spices

I grew up along Kerala’s coastline where seafood reigns, but lately
I’ve been thinking about the many specialties that feature poultry in
its many forms and decided to build a menu around those dishes.
Instead of our usual wine pairings, this evening we’re featuring
cocktails by Our Libatious Nature’s Nicky and Katruska, who crafted
these drinks specifically to match the flavors of South India. Many of
them include the same spices that have appeared in Kerala’s cooking
for centuries.

1st course
Chicken stew with vattayappam—one of Asha’s signature dishes,
including a silky coconut broth and a savory version of vattayappam,
an airy steamed cake.
Cocktail: Pineapple Sour—bourbon, almond syrup, Triple Sec, lemon
juice, muddled pineapple, egg, and a pinch of saffron.

2nd course
Braised quail curry with classic Kerala flavors (red chiles, coconut
oil, curry leaves, mustard seeds) and coconut rice.
Cocktail: Cucumber Lassi—gin, Thatcher’s cucumber liqueur, milk,
cilantro syrup, muddled cucumbers.

3rd course
Kerala fried squab. Trust us on this one! Squab is moist and tender
and works beautifully with our traditional method of fried chicken.
Served with freshly made griddle bread.
Cocktail: Mad Mango—muddled fresh mango, vanilla bean, ghost
pepper-infused dark rum, light coconut milk, orange bitters, orange
juice.

4th course
Tellicherry pepper-crusted duck served with guava chutney and red
spinach thoren. With this dish, you can taste why Kerala’s pepper is
known as “black gold.”
Cocktail: Smoked Figs – Old Monk rum, ghost pepper-infused vodka, Licor 43 vanilla
liqueur, homemade fig preserves, star aniseed.

5th course
Vanilla bean custard with mango—in tribute to the beginning of mango season!
Asha’s chai

Donations are cash only. We will pass out envelopes with each diner’ s name at the end of the meal. Minimum donation is $85.  Gratuity appreciated.

To join us for this event send an email to spiceroutesupperclub@gmail.com or click on the Join Our Email Mailing List link on this blog to receive an invitation.

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