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Long Overdue Dinner with Sharon, Peter and Ruske
Devoted to the cuisine of Malabar, the evening meal began, following Anardana (pomegranate powder) Gimlets, with a South Indian-style gazpacho, piquant and tart from red wine vinegar, cilantro and mint, fresh green chilies and early-season tomatoes.
In a nod to the Indian state's position on the Arabian Sea . . . Shrimp Malabar served as a main course with basmati pilaf and avial, Malabar's most famous dish - numerous veggies simmered in a thick broth of fresh coconut, cumin seeds and fried curry leaves.
Peter, Sharon and Jen Ruske await the dessert course of homemade (and kinda gooey) Banana Sorbet. Cafe Drake has been long awaiting Sharon and Peter as dinner guests and thoroughly enjoyed an evening of laughs, provocative conversation and our usual tipsy silliness.
Cauliflower blanched in turmeric water and coconut pureed with spices and chilies are but two of the components of avial.
All Dressed Up with Guests to Greet
Devoted to the cuisine of Malabar, the evening meal began, following Anardana (pomegranate powder) Gimlets, with a South Indian-style gazpacho, piquant and tart from red wine vinegar, cilantro and mint, fresh green chilies and early-season tomatoes.
In a nod to the Indian state's position on the Arabian Sea . . . Shrimp Malabar served as a main course with basmati pilaf and avial, Malabar's most famous dish - numerous veggies simmered in a thick broth of fresh coconut, cumin seeds and fried curry leaves.
Peter, Sharon and Jen Ruske await the dessert course of homemade (and kinda gooey) Banana Sorbet. Cafe Drake has been long awaiting Sharon and Peter as dinner guests and thoroughly enjoyed an evening of laughs, provocative conversation and our usual tipsy silliness.
Cauliflower blanched in turmeric water and coconut pureed with spices and chilies are but two of the components of avial.
All Dressed Up with Guests to Greet
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