A week ago we had work colleagues over for dinner, who were a mix of vegetarians and non vegetarians. We combined some classic Marathi and Bengali dishes with a couple of twists to cater to everyone’s dietary preferences and decided to do a plated, sit-down dinner!
It was a great success! Many of the regional dishes were new for them and the twists we put on some of the classics went down really well. And the winning dish of the night? The masala chai pannacotta served in a classic Mumbai-style tea glass complete with the tea stall owner’s metal and plastic carrier. The idea of having something as ubiquitous as masala tea and biscuit converted into this whimsical dessert was a wonderful surprise.
Our menu that night:
- Sabudana vada: Fried sago patties with coriander & yoghurt dressing
- Thalipeeth: Savoury flatbread served with sour cream and gol keri (aged sweet mango chutney)
- Chingri cutlet: Crumbed and butterflied tiger prawns with kashundi (Bengali mustard sauce)
- Kombdi cha rassa: Roast chicken in a fragrant gravy defined by toasted kashmiri red chillies, whole spices and curry leaves
- Prawn Malai curry: prawns cooked with coconut milk, cardamom, cloves and cinnamon
- Dudhi ani kaju: Bottle gourd cubes in coconut milk and cashews
- Parsi-style Vangi bhareet: Chargrilled aubergine with yoghurt, cashews and sesame
- Chenar Dalna: Cottage cheese dumplings in a tangy tomato sauce
- Masala chai pannacotta: Cooked cream flavoured with spiced tea and served with a ginger syrup and ginger molasses crumble
- Patishapta: Indian pancakes with jaggery and coconut filling served with a raspberry, pink peppercorn and rose water sauce and pistachios