A dinner party at home!

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)
IMG_2828

Non vegetarian appetizer – Fried sago patties with coriander and yoghurt sauce and Prawn cutlets with mustard sauce

IMG_2826

Vegetarian appetizer – fried sago patties with coriander and yoghurt sauce and savoury flat bread with sour cream and aged mango sauce

Tomato saar (v): Tomato and coconut milk flavoured with curry leaves and cumin

IMG_2840

Tomato and coconut milk flavoured with curry leaves and cumin

  • 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
IMG_2845

Non vegetarian main – Rice with prawn malai curry, chicken in fragrant gravy and bottle gourd with cashews


IMG_2852

IMG_2855

Vegetarian main – rice with bottle gourd & cashews, chargrilled aubergine and 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
IMG_2874

Masala chai pannacotta

IMG_2872

Pancakes with jaggery and coconut filling with raspberry, pink peppercorns and rose water sauce

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s