This past Sunday, I held an Indian supper for 30 paired with wines at the Brooklyn Winery. It was a really great experience to work with Jenesy and Lizzy at the winery to understand which wines complement the flavors of Indian cooking as there is not many resources out there with regards to this sort of pairing. Lizzy will actually be a guest on my next post about the topic.
The Brooklyn Winery opened up recently and has a really unique concept behind it - you can actually make your own wine there and bottle it yourself.
The space is absolutely gorgeous - all wooded and my dinner was held in their parlor room:
I dedicated this dinner to my parents, who have taught me most everything I know about Indian cooking. I named it Uttar Dakshina, uttar meaning North in my father's language of Hindi and dakshina meaning South in my mother's language of Kannada. I wanted to serve a meal to my guests that resembled the ones I ate growing up, which were a mix of North and South Indian foods. This is the menu with a picture of them on their wedding day:
I would not have been able to pull it off without the help of my dearest friends - Ben, Dan, Alana and Paul. Ben stayed with me for 2 days cooking, Dan came to help me chop and also made an incredible mix (lots of music from Satyajit Ray films - one of my all time favorite directors) for the night which you can grab here and with Paul and Alana we all made up the kitchen crew that night. Alana took all of these amazing photos too!
This is kitchen crew messing around before the dinner.
Me and Paul
Dan mid sentence;)
No pics of Alana because she is behind the cammy:(
This is me, Jenesy and Lizzy kicking off the dinner:
We started off with papri chaat - my favorite!
During the meal, Jenesy and Lizzy talked to the guests about which wines would bring out flavors in which foods. The guests were served four glasses - one sparkling, two whites and a red (I will share more detail of the wines in the next post with Lizzy).
The main was served family style - vangi bath (spicy eggplant rice), thove (yellow dal with green chilis and ginger), potato and green peppers curry, shahi paneer, raita, kosambri (carrot salad with coconut, soaked lentil and fried spices), coriander and tamarind chutney, Indian pickles, and roti:
After serving a dessert of lapsi - cracked wheat porridge topped with honey, almonds and chocolate, I gave each guest a tiny little katori, a small stainless steel bowl to remember the night:
Thank you Brooklyn Winery for collaborating and providing an amazing space for the supper! It was a really memorable night for me and my guests.
photos & collage by Alana Lowe