March Menu: Kerala, From Delicate to Decadent
To accommodate increasing demand, we’ve decided to prepare identical menus two Saturdays in March: the 5th and the 19th. Since March is a month of temperamental weather, we thought we’d start with something light and almost spring-like, and then end with some richer dishes.
Kerala, From Delicate to Decadent
Georgia shrimp “salad” with mango, papaya, cucumber and tomato
A variation on my favorite simple meal: Fried, spice-rubbed kingfish and sambar (a tangy vegetable and lentil soup)
Chicken-coconut stew served with quail egg on appam (a savory rice pancake)
Kerala beef curry—redolent with ginger, cinnamon, and curry leaf—served with yogurt rice and thoren (spiced vegetable stir-fry)
Kerala rum cake (a Christmas tradition, but it’s worth it to cheat a bit with this one)
As always, we will have unique wine, beer, and tea pairings.
Cost : $75 per person. Email us at spiceroutesupperclub@gmail for an invite.