What a wedding it was. Gourmet caterers made amazing tasty foods. The passed appetizers were Dahi Bar – black pea fritters with a yogurt dressing. Pakaros – deep fried fritters made with chickpeas and onion and spices served with a hot chutney.
We served Parantha breads, which is like a flat bread- delicious served hot or warm. We also served Carrot Moong Dhal salad, and Chile cucumber salad.
The Entrees were Tandoori Chicken- Lemon chicken with coriander, ginger, garlic marinaded in yogurt and then grilled. Chicken Tikka-also marinaded in yogurt, garlic, ginger , chilli and coriander and then baked out. Prawn curry-prawns, coconut, onion, curry, and lemon. They also had Khoorma- onion, diced lamb and yogurt cooked slowly on the stove top. All served with an assortment of hot and spicy and fruity chutneys. Dessert was steamed dumplings made with coconut and poppyseeds and rice. Kalfi-indian ice-cream with cardomon. We also served Indian cheese cake called Burfi with ricotta cheese.