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Annapurna Kitchen

Volume IV

Indian–Western Fusion Thali

Pumpkin risotto, roasted roots, ghee and fresh sage on a wooden table

Any season

For mixed families and visiting groups: one plate that bridges both kitchens.

Festival courses
CourseDish
Kitchen foundation
IndianMorning Jeera–Ginger Water

From Vol. I

Soup & broth
WesternRed Lentil & Lemon Soup
Dal, soup & curry
IndianWhole Green Moong Dal (Soft)

From Vol. I

Rice, grain & noodles
WesternHerbed Quinoa Pilaf with Roasted Carrots
Vegetable dish
WesternCreamed Spinach with Ricotta & Nutmeg
Kitchen foundation
IndianSoft Phulka (House Standard)

From Vol. I

Condiment, sauce & pickle
WesternApple–Ginger Chutney
Sweet & dessert
WesternDate & Almond Energy Bites

Indian–Western Fusion Thali

Any season

  • Morning Jeera–Ginger Water
  • Red Lentil & Lemon Soup
  • Whole Green Moong Dal (Soft)
  • Herbed Quinoa Pilaf with Roasted Carrots
  • Creamed Spinach with Ricotta & Nutmeg
  • Soft Phulka (House Standard)
  • Apple–Ginger Chutney
  • Date & Almond Energy Bites

For mixed families and visiting groups: one plate that bridges both kitchens.