The Indian Summer Arts Society curates exciting Supper Clubs three times per year. These gatherings are a great way to connect (or reconnect) with a thriving artistic community. At the next Supper Club, we enjoy the home cooking of South India at Shanti's
Date/Time: Mar 8 2017, 7:00 pm to 10:00 pm
Vancouver, Shanti's CurriesCost: $45.00
Find tickets: here
Inspired by the food she grew up eating at home, owner and chef Danila has created a menu of delicious eats based on the recipes her mom Shanti used to make.
Enjoy a three-course meal served family style, made from organic, free- range, grass-fed proteins and whole food ingredients, with fresh ground masalas and home-made chutneys - just like mom used to make.
The Menu:
Chai
Made in house with organic whole milk
Mini Samosas
Scratch made golden pastry with a spicy potato and green pea filling. Vegan, Dairy Free
Chicken Roce Curry
A classic spicy South Indian curry, made with local sourced Bradner Farms Organic free-range chicken thighs. Featuring coconut milk and a fiery house made red curry paste, finished with fresh cilantro. GF, Dairy Free
Malabar Fish Curry
Pacific Cod fillets simmered in a delicate medium hot sweet & spicy curry of red chillies, green chillies, curry leaves, tamarind and coconut milk. GF, Dairy Free
Sambar Daal
A spicy and rich lentil dish of Toor dahl cooked in a delicious blend of toasted spices including coconut flakes and curry leaves.
Vegan Andhra Pumpkin Puluusu
A classic pumpkin curry, flavoured with curry leaves, mustard, subtle spicing and a hint of jaggery. Vegan, GF
Rice
Non-GMO white long grain scented Basmati rice
Raita
Organic yogurt with cucumbers, cumin and cilantro
Mango Mousse
Smooth and creamy made with Alphonso Mango puree
Bring your own wine for an additional $8 corkage fee. Beer and cider available for an additional charge.
More info