Food

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 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. On the menu for the coming week (order by January 13/pick up January 15):

Dear Food Lovers,

Thank you for the incredible support you’ve shown me as Leda’s Kitchen celebrates its first anniversary. Since launching the business a year ago and working ten out of the twelve months, I’ve completed nearly a thousand orders, serving close to three thousand dishes! I’ve met lots of new people on Front Porch Forum!

To celebrate, take $5 off your order next week with the code iBratt5. Railways Chicken Curry, Paneer Butter Masala, and Pork Chili Colorado are on the menu.

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.

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

Hello Food Lovers,

Christmas and New Year’s Day both fall on Thursdays, which is Leda’s Kitchen pickup day. I’m excited to cook for you on these holidays! The best way to get the New Year’s Day menu and menus in general is to subscribe to my newsletter at www.ledaskitchen.com

Here’s my Christmas Day menu. Early pickup will be available starting 11am.

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)

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.

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)