MelissaLibby:
amuse bouche: mango and fennel
MelissaLibby:
amuse bouche: mango and fennel frond
MelissaLibby:
delish shrimp
MelissaLibby:
1st Course A Kerala take on a seafood salad: gently spiced sauteed shrimp over layers of ripe mango and papaya.
MelissaLibby:
nd Course A trio of vegetables: mango pachadi (a creamy yogurt-based dish), green beans and red pepper thoren (Kerala stir-fry with freshly grated coconut), and sweet potato verrakku (a traditional sauté with mustard seeds and curry leaves—and it’s the se
MelissaLibby:
kingfisher beer
MelissaLibby:
trio of veggies
MelissaLibby:
cidery beer
MelissaLibby:
3rd Course Duck roast with pan-roasted potatoes served with Asha’s fresh mango chutney. With this dish, you can taste why Kerala’s pepper is known as “black gold.”
MelissaLibby:
duck thigh - served with Dark Lady pinotage
MelissaLibby:
asha's fresh mango chutney
MelissaLibby:
asha's fresh mango chutney
MelissaLibby:
beef biryani awaits under the silver dome
MelissaLibby:
anticipation
MelissaLibby:
beef biryani
MelissaLibby:
beef biryani
MelissaLibby:
4th Course Beef biryani is a classic Malabar rice dish, perfumed with ginger, garlic, mint, cinnamon, clove, and saffron. Homemade spicy green mango pickle is the traditional accompaniment.
MelissaLibby:
a cup of chai to end the night
MelissaLibby:
mango and cardamom bread pudding
MelissaLibby:
mango and cardamom bread pudding
MelissaLibby:
Little Ethan couldn't stay awake til the end