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In the following courses, we will be using our grassfed ghee*, ajwain*, black salt, black seed (Nigella sativa)*, black peppercorns*, cayenne*, coriander*, cumin*, fennel*, fenugreek*, exotic whole garam masala*, ginger*, Himalayan pink salt, hing*, jaggery*, mustard seed*, tamarind, high-curcumin turmeric*.
Cocktail Hour & Farm Tour
Lychee and Rose Martinis
Jal-Jeera Mocktail (recipe below)
Appetizers
Vegetarian Pakoras
Cheese Board
Chutneys
Hummus Drizzled with Brinjal Caponata
Salad
Fatoush Salad with Pomegranate & Honey Lemon Vinaigrette
Entrée
Burmese Lamb
Persian Jeweled Rice
Saag Paneer with Foraged Greens
Aloo Gobi with Mutter
Masala Roasted Jersey Corn
Bread
Naan & Parantha
Dessert
Gulab Jamun Petit Fours dusted with Crumbled Pistachios
Masala Chai with Raw Milk (recipe in next newsletter)
