Food

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 Brattleboro pickup address.
3. Collect your meals on Thursday between 4 PM to 7 PM or by special arrangement.

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.

Hello food lovers,

This week’s menu features my most requested dish: saag paneer, along with a classic chicken curry and Mexican pork tinga. 10% off your first order with the code ibrat. Orders due Tuesday, November 4 at 7PM for pickup Thursday, November 6. Questions? Message me at ledaskitchen@gmail.com or 802-246-7592.

SAAG PANEER (GF, Vegetarian)
A saag that goes above and beyond: small-batch house-made paneer combined with organic spinach, lots of onions, ginger, and garlic, and  finished with a hint of cream to elevate the soft, earthy flavors of the dish.​
$28 for 24oz container (2-3 servings)

It’s fall, which means it’s Mulligatawny Soup season! This dish is among my most requested. Additionally, I’m excited to feature two Ethiopian meals on the menu—dishes I haven’t prepared in quite some time—along with carne adovada to make tacos with to complete this diverse selection. Orders due Tuesday, October 28 at 7PM for pickup Thursday, October 30. Questions? Message me at ledaskitchen@gmail.com or 802-246-7592.

DORO WAT (An Ethiopian-style Chicken Stew) (GF, DF by request—contains ghee)
Free-range chicken simmered in a rich onion gravy, infused with a fragrant, deep red Ethiopian berbere spice blend.
$26 for 24oz container (2-3 servings)

Orders are due this Tuesday, October 21, by 7PM for Thursday, October 23 pickup. Questions? Message me at 802-246-7592 or ledaskitchen@gmail.com

Orders are due Tuesday by 7PM for Thursday pickup. Questions? Message me at 802-246-7592 or ledaskitchen@gmail.com

KALA MASALA CHICKEN CURRY GF, DF
The chicken curry that fed countless Dosa Kitchen customers over the last ten years. Free-range chicken in a base of tomatoes, onions, ginger, garlic, and a spice mix (kala masala) created for us in India.
$26 for 24oz container (2-3 servings)

Here’s the menu for this week–several Indian dishes plus a mild and deeply flavorful Mexican pork stew with fixings that you can make into taco night. Orders are due Tuesday by 7PM for Thursday pickup. Questions? Message me at 802-246-7592 or ledaskitchen@gmail.com

ANDHARA-STYLE CHICKEN CURRY GF, DF
This dish features free-range chicken that is marinated in lemon and chili powder, then simmered in a slightly creamy and spicy sauce made from tomatoes, cashews, coconut, and aromatic spices such as cinnamon, cardamom, and cloves.
$26 for 24oz container (2-3 servings)

Hello food lovers! I’m back in the kitchen with a bunch of new recipes from India. To make sure you never miss a meal, and to get 10% off your first order, subscribe to my newsletter by responding to this post privately with your email.

Menu for October 9 (Order by October 7)

BAGARA BAINGAN (GF, VEGAN, contains peanuts)
Hyderabadi-style roasted eggplant cooked in a rich and tangy gravy
made from peanuts, sesame seeds, and coconut.
$24 for 24oz container (2-3 servings)