Limited seating for an INDIAN VEGAN DINNER

5:30 Demonstration and cooking class

6:30 Dinner

Sambar: Cooked Yellow split peas, and seasonal vegetables in tamarind and spices. Seasoned with mustard seeds , cilantro and curry leaves.
1. ERISSERY : Black eyed peas and squash cooked in coconut.
2. BEGUNI :Eggplant fritters
3. PORIYAL : Cabbage slow dry fried with lentils and spices

Cumin rice

Mini DOSA with Chutneys and Pickles

Dessert: LADDOO: a roasted wheat ball with cardamom and raisins

Herbal Tea

THE EVENING WILL END WITH THE CHANTING OF

Sanskrit prayer of the names of the Divine Mother: Lalitha Sahasra Namam

Carrie and Suresh are the team that runs Atina Foods and Emporium. They met in a cyclone and have been continuing the tradition ever since in their new found native homeland of Upstate, New York. From their small property speckled with gardens and birds while they watch the wall of Manitou, otherwise known as the start of the Catskill Mountain range, watched over by ATINA, Corn Goddess of the Native Americans.

Suresh hails from Kerala, South India, homeland to the traditional practices of Ayurveda. As a consummate cultural practitioner, he has been engaged in numerous projects from building community museums to making films. He learned to cook traditional foods at a young age from the women in his household and has traveled extensively, picking up methods of making great tastes along the way.