A Very Exclusive Experience With Chef Sanjeev Kapoor
Sunday, November 6th, 2011
 Internationally known chef and author Sanjeev Kapoor was born in Delhi and began his career there working for the Indian Tourist Development Corporation. He has worked in many of the finest hotels and restaurants in India. He has become the most celebrated face of Indian cuisine around the world, writing over 140 cook books, appearing on television and launching a 24-hour food channel in Asia - the first of its kind - in January 2011. Chef Sanjeev has leant his name and expertise to many restaurants across Asia and is also the consulting chef for Singapor Airlines. www.SanjeevKapoor.com  Ranjan Dey started his career in the food business at the age of 14 at Calcutta's Park Hotel as a vegetable cutter. After finishing high school, he graduated from the Institute of Catering Technology, Hotel Management and Applied Nutrition in Calcutta. Prior to moving to Hong Kong to open the first New Delhi Restaurant, Ranjan spent two years as a senior chef in the kitchens of the Maurya Sheraton Hotel in New Delhi. Ranjan Dey is also passionate about promoting Indian culture and cuisine. New Delhi Restaurant celebrated its 20th anniversary in the same location in November 2008. The New York Times has voted New Delhi Restaurant as the best Indian Restaurant. Julia Child, Chef Paul Prudhomme, Graham Kerr and Martin Yan are some of celebrity chefs with whom Ranjan loves to share his passion of Indian culture and cuisine. |
A Casual Champagne Brunch from noon to 2:00 pm
Meet Chef Sanjeev and have a cookbook signed!
Tickets are $50 a person. Find out more about the book signing and reception here.
An Intimate Evening with Chef Sanjeev
from 6:00 to 9:00 pm
A 10-course family-style wine dinner will be served. The menu will feature a combination of dishes from Chef Kapoor's best-selling cookbook How To
Cook Indian and New Delhi Restaurant menu.
Tickets are $150 a person.
For reservations, contact Ranjan at 415-816-4068 or by email at
ranjan@newdelhirestaurant.com.
100% of funds raised goes to Compassionate Chefs Cafe.
100% of money raised goes to CCC. The $26,000 raised last year kept TASP's door open and availble to over 250 kids for 40 hours a week, sent 16 kids on a visit to colleges in Chicago and helped provide free homework tutoring five nights a week. At the Gandhi Ashram, our donation helps fund a music education program, teaching drumming, dance and other performing arts. More details are available here.
About our evening: In celebration of the combined talents of Chefs Sanjeev Kapoor and Ranjan
Dey, the menu will feature a combination of dishes from Chef Kapoor's best-selling cookbook How To
Cook Indian and New Delhi Restaurant menu.
Appetizers
Alu Chat Crustade
Spicy potato and garbanzo mash in a yogurt-tamarind bath
Mango Chutney Chenna Boat
Seasoned chenna in a mango chutney filo boat
Chili Cheese Pakora
Spiced paneer and green chili lentil fritter
Mains
Alu Dum Maro Dum
Ranjan's psychedelic taste sensation with purple poppy seeds and panchphoran
Makai Saag
A spectacular dish of spinach and fresh corn - a favorite of Alyona - Sanjeev's wife
Tamarind Eggplant
Eggplant cooked in tamarind with a delicious hot and tangy hint of coconut.
Dal Mizaaz
Yellow lentils tempered with a hint of mint - a popular dish at Sanjeev's The Yellow Chili restaurant
Chicken Kali Mirch
Succulent chicken preparation
in a creamy onion based gravy, flavored with freshly crushed black peppercorns, a popular dish at Sanjeev's Yellow Chili restaurant
Karahai Gosht
A flavorful lamb curry cooked in North Indian spices
Peas Pullao
Saffron flavored basmati rice with green peas
Accompanied with Nan, Achar, Chutney, Kachumber Salad, Condiments and Raita
Dessert
Aam Kheer
Chilled Rice Pudding with Alfanso Mango Float
Masala Chai
Indian milk tea flavored with cardamom
And that's not all...
Champagne brunch with henna art provided by Henna Garden
Dinner includes live entertainment with Ken and Shruti!