Hello Food Lovers,
I wanted to give you a heads-up that I’ll be presenting a Sichuan menu for Christmas Day. The offerings will include Kung Pao Chicken, Mapo Tofu (vegan), and Red Braised Beef. You can start placing your orders on December 16 at 7 PM. Please email me at ledaskitchen@gmail.com if you’re interested in viewing the complete menu. Now, onto the menu for the upcoming week!
CHICKEN VINDALOO (GF/DF)
Free-range chicken cooked in an abundance of garlic, vinegar, and balance of chili (it’s not actually that spicy!*)
$26 for 24oz container (2-3 servings)
PANEER BUTTER MASALA (GF/VEGETARIAN)
Cubes of house-made paneer simmered in a rich, velvety tomato-based sauce infused with aromatic spices. Sheetal K. called it “the best paneer butter masala” he’s ever had.”
$26 for 24oz container (2-3 servings)
HYDERABADI-STYLE BEEF IN SPINACH GRAVY
Free-range beef slow cooked in a masala marinade with tomatoes, onions, and organic spinach.
$30 for 24oz container (2-3 servings)
To order, just follow these three simple steps!
1. Place your order at http://ledaskitchen.com by Tuesday at 7PM on weeks when I’m cooking.
2. Look for your confirmation email with the pickup address.
3. Collect your meals on Thursday between 4 PM to 7 PM or by special arrangement.
About: At Leda’s Kitchen, I draw on my adventures as a private chef, cookbook author, and co-owner of Dosa Kitchen Food Truck to offer weekly-ish gluten-free heat-and-eat meals designed to awaken your senses and fit seamlessly into your schedule. My menus feature curries, stews, nourishing soups and stews inspired by diverse food traditions. I cook with high-quality ingredients including free-range meats and focus on local and organic sourcing. You decide when to eat, as all dishes are designed to reheat beautifully, maintaining or even increasing their original deliciousness.
*While vindaloo is often the spiciest dish on Indian menus across the United States, its name actually originates from the Portuguese words vinho (wine) and alho (garlic), which are key ingredients–not chilies. The dish originated from Goa, a region that was once a Portuguese colony. My vindaloo has a moderate spice level, comparable to most of my chicken curry dishes, with a balance of tangy, hot, and sweet. I use coconut vinegar—though it doesn’t have a coconut taste and there is no added sweetener.
