In the Kitchen at Bindi

Marcie and the kitchen staff at bindi have been working on some new menu items lately...below you'll see some work in progress, some happy chefs, and our new lamb sliders!

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

New Year's Eve @ Bindi!

APPETIZERS

gobni ka shorva

cauliflower and celery root soup, garam masala roasted cauliflower,
ghee poached lobster, celery leaf-apple salad

pan seared sea scallops 

fava bean-chickpea “pakora”, tomato-sesame chutney, thai basil dressing

tandoori shrimp

griddle seared yogurt and spice marinated shrimp,
coconut-chile chutney, carrot-jicama pickle

keralan coconut beef kabobs

south indian spiced beef skewers, coconut-chile chutney

shaved winter vegetable chaat

salt roasted beets, shaved kohlrabi, fennel and radish,
traditional chutneys, yogurt, crisp fried chickpeas

ENTREES

black spice crusted rack of lamb

braised lamb neck rogan josh, aloo gobni gratin, tadka raita

pan seared blue nose bass

sambar lentils, french bean-coconut thoran, steamed clams cauldin

braised bershire pork cheek “baffat”

parsi style rich toasted coconut and dal stew, madras fingerlings, sauteed black kale

paneer tikka thali

chile-spice roasted indian cheese, palak dal and spinach, sindhi eggplant,
cashew-raisin basmati, minted raita

bombay parsi chicken curry

yogurt-spice marinated chicken breast, 100 almond curry,
besan crusted chicken livers, pulao rice
  
PARATHA FOR THE TABLE TO SHARE

hand rolled south indian spiced pumpkin bread and minted cucumber raita

DESSERT

gulab jamun

warm indian doughnut, caramelized apple-walnut chutney,
vanilla bean kulfi, apple chip

indian spiced flourless chocolate cake

goat cheese-pistachio kulfi, chocolate-curry pot de crème, ginger anglaise

warm cardamom cake

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

= New Year's Eve 2010 =

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

Vote for Marcie & Val Philebrity's Phoodie(s) of the Year!

Menu: November 30 Thali Tuesday

(a thali (tah-LEE) is a round tray made up of a selection of different indian dishes)

CHOICE OF THE FOLLOWING

tamarind-jagerry glazed pork skewers

roasted butternut squash puree, apple–pecan kuchumber, black spice

OR pan seared mahi 

vermicelli, toor dal, green chili, pickled red onion, cilantro

OR avial

coconut-xacuti curry, haricots-verts, sweet potato, curry leaf, lime

EVERYONE WILL RECEIVE

fried chickpea-pumpkin chaat

jiacama, cucmber, cilantro, tamarind chutney, seasoned yogurt, pomegranate seeds

fall vegetable masala

brussles, broccoli, potato, cumin, madras curry

punjabi five lentil stew

cumin, mustard seed, red chili, curry leaf

smoked tomato khichadi

basmati, cumin, hickory wood, caramelized shallot

cranberry chutney

orange juice, cinnamon, ginger, red wine

chili scented raita

house made raita, cumin, red chili, cucumber, cilantro

curried cauliflower paratha

hand rolled griddle bread, ghee, sea salt, coconut

= November 30, 2010 =

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

Three Restaurants, One Card...