Food

“I absolutely loved the Railways Beef Curry. I think it was my favorite. But I say that every week!” –John U.

Hello Food Lovers,

Note that I’m taking orders this week and next week I’ll be away . . . back July 30.

On the menu:

Hello Food Lovers, 

On the menu at Leda’s Kitchen this week:

KALA MASALA CHICKEN CURRY: The chicken curry that fed countless Dosa Kitchen customers for a decade. Free-range chicken in a base of tomatoes, onions, ginger, garlic, and a spice mix (kala masala) from India.

“Your Bagara Baingan is my favorite dish thus far. Perfection! Enjoyed it both hot and cold. I appreciate all the hours of time you spent creating this marvelous meal.” –Lou W.

This week at Leda’s Kitchen:

BAGARA BAINGAN (EGGPLANT IN TANGY PEANUT COCONUT SAUCE): Hyderabadi-style roasted eggplant cooked in a rich and tangy gravy made from peanuts, sesame seeds, and coconut. A festive dish.

Hello Food Lovers,

On the menu at Leda’s Kitchen this week:

Railways Chicken Curry: Free-range chicken cooked in a tomato-onion gravy fragrant with cinnamon, fennel seeds, and other spices.

Chana Masala: Highly flavored chickpeas cooked in a rich onion-tomato gravy with lots of ginger and garlic. Comes with fun toppings: tangy sweet tamarind chutney, yogurt, and sev (crunchy chickpea cereal).

Hello food lovers,

On the menu at Leda’s Kitchen this week (click the link below for the full menu, pricing, and an opportunity to subscribe to my newsletter to never miss a week):

Andhara-Style Chicken Curry: Free-range chicken marinated in lemon and chili powder, then simmered in a slightly creamy, slightly spicy sauce made from tomatoes, cashews, coconut, and aromatic spices including cinnamon, cardamom, and cloves.

Creamy Mushroom and Chickpea Curry: Roasted mushrooms and chickpeas in a creamy cashew and tomato based curry.