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| sutherfeni mithai |
Diwali at home
always has great memories, baking and making mithai to cooking an elaborate
vegetarian affair was always the heart of it. On the auspicious day we’ll do
our pooja (prayer) and then set plates with different farsans and mithai to
distribute them to the neighbours. After a great feast we would visit family
and friends and end the evening with a magnificent array of fireworks. At chai
lounge we’ll be catering for our meat eaters. Here is our menu
welcome mithai(indian sweet)
pear juice infused with cardamon topped with prosecco --o--
selection of gujarati farsans
farsan is
Gujarati snacks usually fried, salty and crunchy.
--o--
seasonal
lamb pilau served with papad
delicately flavored lamb seasoned
with mace and nutmeg cooked in a fragrant rose and saffron rice finished with
cashews and raisins
cucumber
and rose chaas
cucumber and yoghurt seasoned with
rose water and black pepper
grilled
munchkins
char grilled pumpkin seasoned with
clove and cinnamon
paneer
kofta in creamy sauce
lightly spiced paneer koftas in a
rich sweet cashew & almond sauce
kumquat pickle
sweet and sour kumquats pickled with
kaloonji seeds
rotli
hot wholewheat rotli’s
to scoop up the lightly spiced paneer koftas
--o--
selection of mithai
mithai are
Indian sweets served during auspicious occasions.
sweet masala chai & paan
betel leaf
filled with gulkhand, sweet fennel, cardamom and sealed with a clove
--o--
one for the road
mithai box
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