Food

“Your Bagara Baingan is my favorite dish thus far. Perfection! Enjoyed it both hot and cold. I appreciate all the hours of time you spent creating this marvelous meal.” –Lou W.

This week at Leda’s Kitchen:

BAGARA BAINGAN (EGGPLANT IN TANGY PEANUT COCONUT SAUCE): Hyderabadi-style roasted eggplant cooked in a rich and tangy gravy made from peanuts, sesame seeds, and coconut. A festive dish.

Hello Food Lovers,

On the menu at Leda’s Kitchen this week:

Railways Chicken Curry: Free-range chicken cooked in a tomato-onion gravy fragrant with cinnamon, fennel seeds, and other spices.

Chana Masala: Highly flavored chickpeas cooked in a rich onion-tomato gravy with lots of ginger and garlic. Comes with fun toppings: tangy sweet tamarind chutney, yogurt, and sev (crunchy chickpea cereal).

Hello food lovers,

On the menu at Leda’s Kitchen this week (click the link below for the full menu, pricing, and an opportunity to subscribe to my newsletter to never miss a week):

Andhara-Style Chicken Curry: Free-range chicken marinated in lemon and chili powder, then simmered in a slightly creamy, slightly spicy sauce made from tomatoes, cashews, coconut, and aromatic spices including cinnamon, cardamom, and cloves.

Creamy Mushroom and Chickpea Curry: Roasted mushrooms and chickpeas in a creamy cashew and tomato based curry.

Hello food lovers,

On the menu this week is my top seller, Saag Paneer, and Butter Chicken makes its debut at Leda’s Kitchen. My versions of these well-known restaurant menu items are made from scratch: I cook up 24 pounds of spinach and make paneer from 16 gallons of local milk to yield 100+ cups of Saag Paneer. My Butter Chicken is made with local cream and milk and free-range chicken. Most important, I cook these and all my dishes from my heart. Mexican Pork Chili Colorado, a deeply flavored and colored yet mild pork stew for flavor lovers who avoid spicy food, is also on the menu. I do not post on this platform every week, so the best way to keep in the loop is to subscribe to my mailing list. Click on the link to do so and to see this week’s full menu.

Hello Food Lovers,

It is a dream come true to cook the food I love and to share it with you. Thank you, fellow flavor seekers.

This week’s menu includes Ghee Masala Chicken (Dede C. called it “the best thing I’ve ever eaten”), Palak Rajma (Kidney Bean & Greens Curry), and Austrian-Style Pork Stew. Click the link below to see the full menu, place an order, and/or subscribe to my newsletter if you wish. I don’t post every week’s menu here, so the mailing list is the best place to stay connected.

Hello Food Lovers,

Here are some highlights of this week’s menu. Order by Tuesday, pick up Thursday (or Friday/Saturday by special arrangement). Go to ledaskitchen.com for the full menu and pricing.

Chicken Korma: One of the more well-known Indian dishes, free-range chicken in a rich and creamy cashew yogurt sauce anointed with ghee and a host of savory spices.

Hello Food Lovers,

This week’s menu includes two rich and luscious Indian dishes, dal to go with, and a tart, sweet, and savory grounding Mexican beef stew for the start of spring:

Kerala-Style Fennel Coconut Chicken Curry: A dish I learned at the traditional fishing village of Marari Beach in Kerala, India. Free-range chicken with a dozen spices, lots of ginger and garlic, and a coconut oil-rich gravy.

Hello Food Lovers,

This week’s menu includes two new dishes:

Mexican Chicken in Tomatillo Sauce: Free-range chicken cooked in a tangy, just slightly spicy tomatillo sauce that can be enjoyed dairy free or with a finish of sour cream.

Creamy Mushroom and Chickpea Curry: Roasting mushrooms brings out the most of their savory nature, and cashews make this a creamy curry. Vegan or vegetarian options.

To order, just follow these three simple steps!

1. Place your order at http://ledaskitchen.com by Tuesday at 7PM.

2. Look for your confirmation email with the pickup address.