Layers of Subtle Flavor


Shibana Singh is a versatile and experienced yoga instructor, Ayurveda practitioner, and chef, who brings intention and layers of subtle flavor to her meals. She combines years of study in both Ayurveda and Western nutrition with the flavors of the various places she has lived and traveled, from Delhi to Santa Fe. Her pop-ups bring together a love of food, music, dance, and community in an East Indian inspired setting.

Pop-up Dinner on June 4: Calcutta Nights

38.jpg06/04/2015, 6:15 PM – 8:30 PM

Calcutta (now called “Kolkata”) could be considered the cultural and intellectual food capital of India, with many regional influences.  Chef Shibana Singh brings a culinary feast for the senses centered on the culinary traditions of this region.

Please note, this is not a cooking class, it is a seated dinner. If you are joining another group from a separate reservation, be sure to notify us on the reservation so we can be sure to have you seated together. Menu subject to change.

Menu (subject to change)
Mishti Doi (sweet yoghurt):  Sweet is considered to be the first taste on your tongue Ayurveda, and is also auspicious. It’s usually served both at the beginning and end of a meal. Misthi Doi is a Calcutta specialty often made and served in small earthen bowls.
Bhaja:  Fried Vegetable and Garbanzo Bean Flour Fritters served with a tangy cilantro mint chutney. 
Cholar Dal: A Festive Dal with Freshly Grated Coconut, Raisins and Spices topped with sauteed shishito peppers
Macher Jhol:  Spiced Fish Curry with Cauliflower, Eggplant, and Potatoes with a side of Turmeric and Cumin Rice.
Mangshor Malai Curry:  Lamb Stewed in a Coconut and Yogurt Sauce with Seasonal Pumpkin/Squash and a side of Luchi (thin fried bread made with all purpose flour and onion seeds). Vegetarian option available.
Mango Custard