A Singing Supper

Last Saturday, Sabra and I hosted another Indian-Mexican supper club! This one was special because we had our friend Asha sing. She was incredible:



We even snuck in from the kitchen to watch:



Ash was glowing.



We served a four course meal with the help of some of our besties - Busayo, Alana and Paul:) Our menu:



We started off the meal with golgappa, an Indian street food that kind of resembles little tostadas. We filled them with black beans, potato, gaucamole and topped them with some yogurt/sour cream, mint and tamarind chutney and crunchy sev (fried chickpea flour strands). You just pop them in your mouth!



This is what the cute little guys look like. You just poke a hole in the top and fill them:



Our golgappa assembly line:



We served a saru gazpacho. Saru is a spicy tomato lentil soup from South India. We blended it, added some chopped fresh veggies and topped it off with some boondi, avocado and cotija cheese.





This is what boondi looks like. Its fried chickpea flour batter:



For the main course we served tamales. Me and Sabes were up late the night before making 50 of them - yes 50! It was great. In the next post I'll share our recipe for them. We filled one with tamarind chutney and white cheese and the other with mustard greens curry and jack cheese. On the side we had a butter masala sauce and mint chutney.





For dessert we served homemade yogurt, carmelized mango, honey, chocolate shavings and a sprinkling of chili and cumin powder.



Me and Sabes working on dessert:



Sabes made the chocolate and dipped chili peppers and corn husks in it.





We put the chili peppers on the tables for decoration and peeled off the chocolate from the husks for the shavings. They had these neat little imprints on them from the husk:





I think Busayo liked it.



Thanks everyone for a great night - there will be more:)



Thanks Alana, Ryan and Stephen for photos!

My First Supper Club

Last Saturday, me and my friend Sabra hosted our first supper club together. We created recipes that blended Indian and Mexican food (my two favs!) and served 5 courses to 15 guests. It was exciting to come up with these recipes because the two cuisines have so much crossover and they complement each other really well.

Me and Sabes

It was a bit of a family affair with three of my most special friends - Alana, Brian and Busayo helping me and Sabes in the kitchen. I don't think we could have done it or had as much fun without them - love you guys:)

Most awesome (and cutest) kitchen crew ever!

Tables set before everyone arrived

Our menu

A few of the dishes from the dinner appear in previous posts, but were modified with a couple Mexican elements for the menu.

Papri Chaat with pico de gallo and avocado

Chaat has this effect on me too!

Sambar with sour cream and lime

Paneer and swiss chard blue corn enchilada, topped with Sabra's secret mole sauce & curried mashed potato and peas enchilada, topped with shahi cashew sauce - served with bowls of radish raita on the side

Spinach/beet salad topped with cotija cheese and dressing of avocado, lime and fried mustard seed, curry leaf and dried red chili

For dessert we had Indian rice pudding and sweet black bean cake with candied ginger and cumin on top. Sadly no picture but imagine sweet rice and beans!

At the end we gave everyone spice packs of chaat masala and Sabra's secret mole mixture to take home.

Me and Sabes after the meal - yeah we did it!

We're already talking about the next one - can't wait!

Thanks to Alana and Sheng for taking photos and our guests for cleaning their plates, xo.