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)
GHEE ROAST CHICKEN CURRY (GF)
Free-range chicken cooked in ghee, infused with a rich masala paste of
coriander, cumin, fenugreek, black pepper, garlic, and tamarind, and topped off with a tempering of cashews and curry leaves.
$28 for 24oz container (2-3 servings)
HYDERABADI-STYLE BEEF IN SPINACH GRAVY (GF, DF)
Free-range beef slow cooked in a masala marinade with tomatoes,
onions, and organic spinach.
$30 for 24oz container (2-3 servings)
CHETTINAD-STYLE DAL (GF, Vegetarian)
Toor dal (lentils) cooked with tomatoes, onions, garlic, and chilies, infused with a host of spices tempered in ghee. This dish complements any curry, adding variety to your meal.
$16 for 24oz container (2-3 servings)
AND MORE!
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.
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.
