Introducing the Tibetan Flavours at The A – the first instalment from a series of regional food pop-ups. This series is a collaboration between Authenticook and The A at One IndiaBulls, Lower Parel. For this one, Authenticook home-chef Esha, along with the chefs at The A will be curating a multi course menu that gives you a taste of authentic Tibetan food.
Esha belongs to the clan of ‘Rongkups’, an aboriginal tribe of Sikkim. Born in Kolkata and now a resident of Mumbai, Esha is looking to open up the culinary horizons of foodies by introducing the authentic flavours of Tibet.
The event will be held at The A, located on the 8th floor of One IndiaBulls, Lower Parel, Mumbai. On arrival, the staff at The A will guide you to your seats. What will follow is a journey through the Tibetan culture. The meal will be served course-wise on a community styled table to ensure that you are able to focus and appreciate each dish in its entirety. Relish the traditional flavours while you sit with other diners at the table.
TO BEGIN WITH
A regular in the Tibetan cuisine, it is also known as butter tea or churned tea
Staple food of the Tibetans made from roasted barley flour and is usually mixed with Suja Tea
A hot broth packed with flavour from seasonal green vegetables, mushrooms and sichuan pepper powder
Bread pockets fried with a filling of cabbage, spinach, green peas, pepper powder and much more
Handmade steamed dumpling with a filling of ground veggies. Home-chef Esha makes these the way her grandma taught her. Just the right amount of filling and the perfect punch with that first bite!
Bread pockets stuffed with minced meat and then deep fried!
A common noodle soup from the Tibetan cuisine made with flour, meat broth and some tasty veggies
Handmade dumplings made with a filling of juicy minced chicken. Home-chef Esha makes these the way her grandma taught her. Just the right amount of filling and the perfect punch with that first bite!
VEG MAIN COURSE
A delicious dish made of different types of chilli’s and cheese. ‘Ema’ translates to ‘Chilli and ‘Datshi’ means cheese. A must try for cheese lovers! Did you know, that this is the national dish of Bhutan 🙂
The Tibetan word for potatoes is ‘Shogog’. A spicy dish made with fried baby potatoes and a good amount of red chillies
A broth filled with flavours from bok choy, carrots, oyster mushrooms and many more fresh vegetables
NON-VEG MAIN COURSE
Tender and succulent pieces of pork cooked with local Tibetan spices and flavored with mustard leaves
An exquisite dish made in Tibetan chilly chicken style
MEAT BALL SOUP
Minced meat rolled in balls simmered with veggies and served in a bowl of clear broth
KAALO DAAL MAASU
Tibetan favourite where black lentils and chicken are cooked together
Tibetan steamed buns which can be enjoyed with any of the mains
Tibetan hot sauce made with chillies and other spices
HOMEMADE CHILLI GARLIC
Tibetan sweet rice served on special occasions made with Aromatic ambemohar rice and sweet potatoes
TIBETAN SWEET BREAD (NGAMO PALEP)
*This is an exclusive event with limited seating and you will need to book your seats beforehand!! Members of The A will need to reach out to the club directly!
*For kids between 6 years -12 years the price is half the rate and for a child below the age of 6 yrs is free. Just send us an email on firstname.lastname@example.org and mention the number of adults and children (between 6 years and 12 years) you are looking to book for and we will send you a separate payment link.
*The price mentioned is on a per person basis and is inclusive of all taxes and charges.
*The dinner will start at 8.00 pm. Since this is a community table, would request all our diners to arrive in time for the meal.
*All servings are unlimited.