HUNT & GATHER presents DOZAZZ with Apsara Srivats
Over the years, the San Francisco Bay Area has been increasingly exposed to the rich Southeast Asian culture. Join us for an evening of culinary journey of home-cooked South Indian Vegan cuisine. Savor a five-course meal cooked with fresh, seasonal, organic ingredients with regional wine pairing from the Napa/Sonoma valley. Your afternoon includes a hands-on cooking demo, peppered with conversations about a typical day in Chennai/Madras (a beautiful, culturally rich, south Indian city).
A sample menu starts with a welcome drink – a lemonade with a signature Indian ingredients such as rose or tamarind. Introductions will be followed by casual conversations about life in Chennai. Apsara grew up in Chennai and will talk about everything from places to see, cool shopping haunts, secret picnic spots, and suggestions about day trips from the area. Together, we learn to prepare the appetizer course that consists of a traditional kosumari salad.
The entree will showcase a traditional South Indian Tiffin thali; a crispy rice crepe is the star of this plate served with tingling chutneys and a curry made with potato. Our guests can try their hand at spinning the crepes and learn the secret to making flavorful chutneys. The entree is paired with a pick of wines from local wineries, not available in retail stores. We top off with a traditional dessert infused with saffron, paired with a dessert wine.
You will leave with a copy of some of the recipes enjoyed during lunch and a sampling of Indian spices, so you can recreate this lovely memory at home.
Please let us know if you have specific dietary restrictions or allergies.
A Culinary Journey of South Indian Vegan Food
WELCOME DRINK Lemonade soda with rose essence
FIRST COURSE Rasam A thin tomato + lentil soup made with tamarind + spices
SECOND COURSE Kosumari a South Indian salad of carrots + pulses tossed with mustard seeds
THIRD COURSE Sundal White + green peas tossed with raw mango, coconut, and spices
FOURTH COURSE Idli A savory, steamed rice + lentil cake tossed in spicy powder and soaked in sambar (a lentil-based vegetable stew)
ENTREE Masala Dosai Savory rice crepe served with potato, chutney Sambar (a lentil-based vegetable stew)
DESSERT Badam Kheer A rich, creamy non-dairy drink garnished with saffron
WINE PAIRING Served with each course, (includes dessert wine)
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