brianandruby.org

Better late than never… here is the long-awaited post about what was served at the wedding.

Thanks again to our friend and wonderful chef Vimala Rajendran, whose homestyle Indian food was a massive hit! To get on her announcement list for weekly meals or contact her for catering, e-mail: curryblossom AT bellsouth DOT net

Appetizers:

• Asparagus, marinated in homemade asian dressing (ginger, garlic, sesame, red pepper)
• Dal wada, lentil patties with ginger, onion, and curry leaves
• Pakodas, chickpea batter-dipped mixed vegetable fritters
• Coconut chutney dipping sauce, coconut, tamarind and shallots
• Cilantro-mint chutney, spicy sauce with green chilies, mint and tamarind
• Pappadum, crispy lentil wafers with cumin seeds

Buffet dinner:

• Chana masala, chick peas with fresh tomatoes, mango, pomegranate seeds, cumin and garlic
• Salmon, fish poached in coconut milk with saffron, green mango, chillies, and curry leaves
• Aloo gobhi, cauliflower and potato with mild aromatic spices
• Dal, lentils with garlic, chilies and tumeric
• Garden salad, cilantro-lime salad dressing or oil-vinegar salad dressing
• Raita, yogurt, cucumbers, roasted cumin
• Basmati Rice pulao, rice with saffron and whole spices (cloves, cinnamon, cardamom and bay leaves)
• Garlic naan & plain naan, bread
• Fresh lemonade
• Homemade iced tea

Dessert:

• Iced chai, black tea, milk, spices
• Iced coffee
• Double-chocolate cardamom brownies by Vimala



• Popsicles by LocoPops!
  • mango with chile (hot)
  • pomegranate orange
  • pistachio
  • very berry
  • Mexican chocolate