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Annapurna Kitchen

Volume V

Indian–Asian Bridge Thali

Steamed vegetable dumplings beside a celadon bowl of congee with ginger and sesame

Any season

For guests who move between both worlds: kanji meets congee, thoran meets namul.

Festival courses
CourseDish
Kitchen foundation
IndianMorning Jeera–Ginger Water

From Vol. I

Rice, grain & noodles
IndianRice Kanji with Ghee, Cumin & Ginger · Payar

From Vol. I

Breakfast & porridge
EasternVietnamese Ginger Rice Soup with Tofu (Cháo Đậu Hũ)
Vegetable dish
IndianBeans–Coconut Thoran

From Vol. II

Vegetable dish
EasternKorean Namul Trio (Spinach, Carrot, Zucchini)
Dal, soup & curry
IndianCherupayar Curry (Kerala Whole Moong)

From Vol. II

Rice, grain & noodles
EasternPandan Jasmine Rice
Sweet & dessert
EasternMung Bean Dessert Soup with Pandan (Lü Dou Tang)

Indian–Asian Bridge Thali

Any season

  • Morning Jeera–Ginger Water
  • Rice Kanji with Ghee, Cumin & Ginger · Payar
  • Vietnamese Ginger Rice Soup with Tofu (Cháo Đậu Hũ)
  • Beans–Coconut Thoran
  • Korean Namul Trio (Spinach, Carrot, Zucchini)
  • Cherupayar Curry (Kerala Whole Moong)
  • Pandan Jasmine Rice
  • Mung Bean Dessert Soup with Pandan (Lü Dou Tang)

For guests who move between both worlds: kanji meets congee, thoran meets namul.