This evening’s dinner is inspired by scents, spices, and other elements used in prayers in the temples and monasteries of the Himalayas. In this region these ingredients may take the form of offerings or be burned as incenses and are believed to be auspicious and to enhance one’s well being. Tonight we offer you a small taste, including saffron, sandalwood, goji berries, cardamom,  rose petals, dates, lotus, turmeric, sesame seeds, ghee, star anise, ginger, coconut, basil, and mustard seed. We hope that that this meal will bring the world of the Nine Rivers a little closer to you.

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1st Course

Masala Crab Cake over Vermicelli, Pomegranate Chutney

Vegetarian Tikka Kabob with Dried Apricot and Roasted Shallot

Lotus Root Dumplings, Pineapple Relish

Paratha

Pureed Curried Chickpeas, Mango and Pistachio Chutney

2nd Course

On the plate

Ema Dashi Stuffed Heirloom Tomatoes

Red Nepali and Basmati Rice with Root Vegetables and Swiss Chard

Crisp-fried Local Okra Kur-Kuri

Offered

Puffed Rice Crusted Halibut, Lemon-Spice Sauce

Fenugreek Crusted Vegetable Skewer

Star Anise, Himalayan Pink Salt Infused Rack of Lamb

On the table

Pureed Eggplant, Fava Beans, Mongolian Spice

Peach, Goji Berry Chutney

Ginger Cinnamon Puree

3rd Course

Candied Rose Petal Crème Brulee, Almond Brittle Cookie

Chocolate Samosa

Indian Shortbread Cookies, Chocolate Truffles

Tea, Coffee

Menu by Chef Vikas Khanna

Production by Robbins Wolfe Eventeurs

Vikas Khanna, reared in Amritsar, India, is the owner of and consultant to several restaurants and food organizations, including Purnima Restaurant. He has travelled extensively in the Himalayas, to discover the food and culture over the years and shares his vision at The Cafe at RMA. He has authored many books, including The Spice Story of India and Modern Indian Cooking. He is the founder of Cooking for Life and SAKIV organizations, which host gastronomic events around the world in support of various relief efforts and awareness issues.