Saturday August 20, 2011: We’ll explore the vegetarian side of 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. Eating with your hands is entirely optional.
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.
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.
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