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
