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.
Paneer Butter Masala: Cubes of pillowy house-made paneer simmered in a velvety tomato-based sauce infused with aromatic spices. Sheetal K. called it “the best paneer butter masala I’ve ever had.”
Mexican Beef and Tomatillo Stew: Long-cooked beef in a slightly tart, slightly sweet tomatillo green sauce with plenty of garlic.
Visit ledaskitchen.com to see the full menu with pricing.
Here’s how to order:
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 mostly 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.
