Bindi Valentine's Thali

Restaurant Week: Jan 16-21 & 23-28

Call the restaurant @ 215 922 6061 for reservations

FIRST COURSE

pumpkin chaat

street style salad of roasted beets, shaved kohlrabi, fennel,
chile roasted pumpkin, toasted pumpkin seeds, chutneys, yogurt

celery root “shorva” soup * 

cumin roasted cauliflower, ghee poached lobster, garam masala, truffle oil

keralan tamarind-jaggery glazed beef skewers 

coconut-cilantro chutney,  red chile, puree of celery root

petite parsnip samosas

traditional spices, parsnip-potato filling, apple-quince chutney, raita

smoked goan shrimp kabob

green herb marinade, tomato kut, green mango kosambri
* may be made vegetarian

SECOND COURSE

goan pork vindaloo

black spice rubbed pork chop, spicy vindaloo curry, black kale, south indian potato masala

mahi and butternut squash curry

curry leaf, mustard seeds, coconut milk-xacuti spice curry, lime rice

bombay parsi chicken curry

100 almond curry,  masala roasted vegetables, kohlrabi kuchumber, pulao rice

braised shortrib “do piaza”

horseradish potatoes, nigella carrot-radish pickle, spicy tomato curry

vegetarian dal and wild rice cake

spicy sindhi cauliflower curry,  shaved winter vegetable chaat, grilled oyster mushrooms, raita

served with hand rolled potato paratha & house raita for the table to share

DESSERT

apple kheerni

vanilla bean rice pudding, warm apple-walnut chutney, crispy cinnamon phyllo

warm coconut-cardamom cake

ginger crème anglaise, indian spiced chocolate pot de creme, salted caramel

= Restaurant Week Winter 2011 =

Marcie Turney Executive Chef / Jim Kenngott Chef de Cuisine

we proudly support local artisanal farmers

cash only, gift certificates available, 20% gratuity will be added to parties of 5 or more