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https://www.eventshigh.com/detail/delhi/5be20f4c6ae2ccb03670ad548d66ebd5-commeat-s-onam-sadhya-with

COMMEAT's Onam Sadhya with Ruchira

28.5471,77.204
Sun, 3 Sep 2017 12:30PM
Hauz Khas , Delhi
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The Onam celebrations are incomplete without the traditional lunch or the elaborate Onam sadhya so this is what we have got for you. It's a feast like no other, 24 dishes that are traditionally served on a banana leaf. All of which are vegetarian. It makes for one of the most gorgeous sights and every single dish is delicious on its own.

Traditional flavours and textures that are just waiting to explode in the mouth.

We invite you for the Sadhya at a nominal cost of Rs.1200. We have very few seats for a special gathering so book your seats now. You can share your email ID or write to us at commeatwithus@gmail.com

For this Onam, our Home Culinaire, Ruchira would be making the following for Sadhya

DRINK

Sambharam

MAINS

Kerala Matta Rice

Olan

Rasam

Beetroot Pachadi

Sambar

Aviyal

Moru Curry

Mathanga/Pumpkin Erissery

Pineapple Pullisery

Raw Banana Kalan

Cucumber Kichadi

Kootukari

Cabbage thoran

Beans thoran

ACCOMPNIMENTS

Inji Puli

Naranga pickle

Plaintain chips

Pappadam

Manga Pickle

DESSERTS

Paal Payasam

Shakkara Upperi

Moong Dal Prathaman

Banana
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Hauz Khas Africa Avenue New Delhi India 110016
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Recent Activity

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Recent Activity
Ruchira Hoon-Philip
Sun, 03 Sep
Ruchira Hoon-Philip
And the sadya board goes up for lunch this afternoon
Commeat
Sat, 02 Sep
Commeat
http://eattreat.in/onam-sadhya-in-delhi/ Now even EatTreat(thank you for the shout out) suggests this, hope you have booked your seats. It's going to be a grand Sadhya with 24 dishes prepared by our Home Culinaire, Ruchira

Details here: http://commeat.com/events/detail/23
Onam Sadhya is traditionally what the Keralites make during Onam. It's an entire feast that often has up to 28 parts or more, but it has known to go up to 64 pa
Ruchira Hoon-Philip
Sat, 02 Sep
Ruchira Hoon-Philip
That's what happened to the jimikand. Kootukari for sadya.
Ruchira Hoon-Philip
Sat, 02 Sep
Ruchira Hoon-Philip
Paal payasam preps taking over the day :)
Ruchira Hoon-Philip
Fri, 01 Sep
Ruchira Hoon-Philip
Last minute shopping for the sadya. See you all Sunday
Ruchira Hoon-Philip
Thu, 31 Aug
Ruchira Hoon-Philip
I just picked these from the market. Now to create magic with them. Raw banana is the love.
Ruchira Hoon-Philip
Wed, 30 Aug
Ruchira Hoon-Philip
Payasam. The sweet treat that you end your meal with this onam. Making you all my favourite recipes for this Sunday s onam sadya. Can't wait to have you over
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Recent Organizer Activity

Recent Organizer Activity
Recent Organizer Activity
Commeat
Wed, 05 Jul
Commeat
Himachal is credited with many lip smacking and mouth watering dishes. The Dham offers one with an opportunity to be acquainted with the various delicacies of the state.

Join us for this earthy Himachali spread, a one-off menu created by our Home Culinaire Suman Sood You can know more about her http://blog.commeat.com/blog/suman-pickling-our-tastebuds/

We invite you for this culinary escapade at a nominal cover charge of Rs.1200/-

There is limited seating for a special gathering. Kindly share your email IDs or mail us at commeatwithus@gmail.com for registeration.

STARTERS

Pakoodu with Chaccha: These are spicy balls made from Kalan dal (a himachali dal) deep fried and served with Chaccha (chutney) which is made from kaccha aam,pyaaz,pudina and alot of pahari herbs.

Patode: Rolls of steam cooked Arbi leaves with besan masala, steamed and fried in little oil. A must made starter in Himachal.

Babroo

MAIN COURSE

Lungdu ka Madara: This Fern (fiddlehead),slow cooked with curd is a delicacy in Himachal available only for 2-3 months in a year. Specially sourced from Palampur and we take full guarantee of it's amazing taste!

Aloo Chana Madra: One of the signature dishes fromt he hills, Madra is a thick, yogurt based gravy that is a popular dish in Pahari food, made out of aaloo and safed chana.

Chane ka khatta': is one of the most sought after food item of Kangri Dham. We bet you must have never had kale chane like this ever before!

Teliya mah: Its the Himachali version of our Dal Makhani but made without the makkhan. Simmered to perfection!

Ambua: Its is made with small, ripe mangoes, boiled and sauted in oil and spices, ending with the addition of buttermilk. It is again sweet and tangy to taste and goes best with bhuturu.

Aata bhaturu: To enjoy our dishes you need to try these mains with bhaturu, which is exactly like a stuffed roti made with whole wheat.

Chawal-Pahari: We have bought special rice from Himachal to enjoy all these delicacies and they bring out the best flavours out of each of our dishes.

DESSERT

Phirnee: A wonderful, creamy dessert made with ground rice combined with milk, cream, sugar and some saffron strands for flavouring topped with grounded pista. We have a Himachali twist to this one too!

Nashasta (Aata Seera): Seera is a slightly chewy dessert, made by soaking wheat grains in water for 4-5 days. One of our favourites for sure!
Himachal is credited with many lip smacking and mouth watering dishes. The Dham offers one with an opportunity to be acquainted with the various delicacies of the state.

Join us for this earthy Himachali spread, a one-off menu created by our Home Culinaire @[100009902645888:2048:Suman Sood] You can know more about her http://blog.commeat.com/blog/suman-pickling-our-tastebuds/

We invite you for this culinary escapade at a nominal cover charge of Rs.1200/-

There is limited seating for a special gathering. Kindly share your email IDs or mail us at commeatwithus@gmail.com for registeration.

STARTERS

Pakoodu with Chaccha: These are spicy balls made from Kalan dal (a himachali dal) deep fried and served with Chaccha (chutney) which is made from kaccha aam,pyaaz,pudina and alot of pahari herbs.

Patode: Rolls of steam cooked Arbi leaves with besan masala, steamed and fried in little oil. A must made starter in Himachal.

Babroo

MAIN COURSE

Lungdu ka Madara: This Fern (fiddlehead),slow cooked with curd is a delicacy in Himachal available only for 2-3 months in a year. Specially sourced from Palampur and we take full guarantee of it's amazing taste!

Aloo Chana Madra: One of the signature dishes fromt he hills, Madra is a thick, yogurt based gravy that is a popular dish in Pahari food, made out of aaloo and safed chana.

Chane ka khatta': is one of the most sought after food item of Kangri Dham. We bet you must have never had kale chane like this ever before!

Teliya mah: Its the Himachali version of our Dal Makhani but made without the makkhan. Simmered to perfection!

Ambua: Its is made with small, ripe mangoes, boiled and sauted in oil and spices, ending with the addition of buttermilk. It is again sweet and tangy to taste and goes best with bhuturu.

Aata bhaturu: To enjoy our dishes you need to try these mains with bhaturu, which is exactly like a stuffed roti made with whole wheat.

Chawal-Pahari: We have bought special rice from Himachal to enjoy all these delicacies and they bring out the best flavours out of each of our dishes.

DESSERT

Phirnee: A wonderful, creamy dessert made with ground rice combined with milk, cream, sugar and some saffron strands for flavouring topped with grounded pista. We have a Himachali twist to this one too!

Nashasta (Aata Seera): Seera is a slightly chewy dessert, made by soaking wheat grains in water for 4-5 days. One of our favourites for sure!
Commeat
Wed, 05 Jul
Commeat
Tan Bueno by Rachana Shah Sony is Indias First All-Veg Latin American Kitchen. Our Commeaters got transported to the land of magic, mysteries and the coastline with this South American Table.
Commeat
Tue, 04 Jul
Commeat
An insightful afternoon where Kalpana Mehra held a session covering various verticals of wellness and also spoke on how food affects our bodies and how can one live a holistic life. She curated special vegetarian menu made with the freshest seasonal produce. @csrwellness, Harika Sachdev Baswani, AbhiBindu : The Meeting Point
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Mon, 03 Jul
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Vindhu Bhojanam is a joint effort of mother and daughter-in-law duo P Kalyani and Ritu respectively. This COMMEAT's Table is an endeavour to introduce traditional Andhra meals to Mumbaikars.

Vindhu stands for feast and Bhojanam means full meal, hence the name. It's only during celebrations/festivals that we find so much variety of delicious food in an Andhra household.

We invite you for this traditional Andhra Fare at a nominal cost of Rs.900. To register write to us at commeatwithus@gmail.com or share your email ID with us.

Have a look at the menu:

DRINK:

Majjiga (Andhra Spiced Buttermilk)

RICE

Steamed Rice ,

Pulihora (Tangy Tamarind Rice)

DALS:

Pappu (Plain dal) ,

Mukkala Pulusu (Vegetables in a sweet & sour gravy) ,

Charu (Rasam)

MAINS:

Dondakaya Vepudu (Tendli Fry) ,

Gutti Vankaya Koora (Stuffed Brinjal Curry)

CHUTNEYS:

Carrot Pachhadi

SPICE POWDERS

Kandi Podi (Spice Powder)

SWEETS:

Semiya Payasam (Vermicelli Kheer) ,

Besan Laddoo

ACCOMPANIMENTS:

Curd

Poppadams

Gongura Pickle

Ghee

The meal will be served on a banana leaf.
Vindhu Bhojanam is a joint effort of mother and daughter-in-law duo P Kalyani and Ritu respectively. This COMMEAT's Table is an endeavour to introduce traditional Andhra meals to Mumbaikars.

Vindhu stands for feast and Bhojanam means full meal, hence the name. It's only during celebrations/festivals that we find so much variety of delicious food in an Andhra household.

We invite you for this traditional Andhra Fare at a nominal cost of Rs.900. To register write to us at commeatwithus@gmail.com or share your email ID with us.

Have a look at the menu:

DRINK:

Majjiga (Andhra Spiced Buttermilk)

RICE

Steamed Rice ,

Pulihora (Tangy Tamarind Rice)

DALS:

Pappu (Plain dal) ,

Mukkala Pulusu (Vegetables in a sweet & sour gravy) ,

Charu (Rasam)

MAINS:

Dondakaya Vepudu (Tendli Fry) ,

Gutti Vankaya Koora (Stuffed Brinjal Curry)

CHUTNEYS:

Carrot Pachhadi

SPICE POWDERS

Kandi Podi (Spice Powder)

SWEETS:

Semiya Payasam (Vermicelli Kheer) ,

Besan Laddoo

ACCOMPANIMENTS:

Curd

Poppadams

Gongura Pickle

Ghee

The meal will be served on a banana leaf.
Commeat
Sun, 02 Jul
Commeat
Kalpana Mehra on wellness #commeatwithus
Commeat
Sun, 02 Jul
Commeat
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Commeat
Fri, 30 Jun
Commeat
Whats a Bengali meal without fish anyway? Known for their variety of preparation around fish, this time COMMEAT's table was set with the aroma of fish.
Commeat
Fri, 23 Jun
Commeat
Parsi cuisine is an eclectic mix of hot and sweet, nice and spice and this COMMEATs Table is all about some signature and rustic Parsi Flavours specially curated by Mahrukh Mogrelia of Mahrukh's Kitchen

Get ready to savour a scrumptious Parsi feast encompassing some time-celebrated delights. Mahrukh is known for her hospitality and a meal that you will not forget in a long, long time!

We invite you to this culinary escapade at a nominal cover charge of Rs.1600. Theres a limited seating for a special gathering so share your email ID or write to us at commeatwithus@gmail.com

Have a look at the menu

WELCOME DRINK:

Raspberry - A fizzy drink which is a staple at every special Parsi occasion

STARTERS:

Lagaan nu Achaar with crispes - Apricot, raisins & carrot chutney served with rice crackers

Akoori With Hot Chappati - Scrambled eggs prepared Parsi style with hot Chappati

MAIN COURSE:

Jardaloo Mutton Salli - Slow cooked mutton in apricot gravy n served with potato straws

Tatrela Jinga A Prawn delicacy made in a spicy, tangy sauce

Chicken Pulao - Chicken drumsticks spiced n dum cooked to aromatic pulao served with signature dhanshak dal and persian raita.

Masala Dhanshak Dal - A Parsi favorite made by cooking lentils and vegetables

DESSERTS:

Caramel pudding - Caramel Custard with a orange twist.

Dal ni Pori - A pastry usually served at tea-time and a Zoroastrian custom at wedding
Parsi cuisine is an eclectic mix of hot and sweet, nice and spice and this COMMEATs Table is all about some signature and rustic Parsi Flavours specially curated by Mahrukh Mogrelia of Mahrukh's Kitchen

Get ready to savour a scrumptious Parsi feast encompassing some time-celebrated delights. Mahrukh is known for her hospitality and a meal that you will not forget in a long, long time!

We invite you to this culinary escapade at a nominal cover charge of Rs.1600. Theres a limited seating for a special gathering so share your email ID or write to us at commeatwithus@gmail.com

Have a look at the menu

WELCOME DRINK:

Raspberry - A fizzy drink which is a staple at every special Parsi occasion

STARTERS:

Lagaan nu Achaar with crispes - Apricot, raisins & carrot chutney served with rice crackers

Akoori With Hot Chappati - Scrambled eggs prepared Parsi style with hot Chappati

MAIN COURSE:

Jardaloo Mutton Salli - Slow cooked mutton in apricot gravy n served with potato straws

Tatrela Jinga A Prawn delicacy made in a spicy, tangy sauce

Chicken Pulao - Chicken drumsticks spiced n dum cooked to aromatic pulao served with signature dhanshak dal and persian raita.

Masala Dhanshak Dal - A Parsi favorite made by cooking lentils and vegetables

DESSERTS:

Caramel pudding - Caramel Custard with a orange twist.

Dal ni Pori - A pastry usually served at tea-time and a Zoroastrian custom at wedding
Commeat
Mon, 19 Jun
Commeat
Latin America, where the native American civilizations created a cuisine vastly different from the other lands. Tan Bueno by Rachana Shah Sony is Indias First All-Veg Latin American Kitchen therefore be prepared for unusual, different and rustic flavours because this COMMEAT's table is all about that.

Get transported to the land of magic, mysteries and the coastline.

Be left with a lingering sense of satisfaction and a happy heart. We invite you for this culinary escapade at a cover charge of Rs.1200, so sign up quickly by sharing your email ID or by writing to us at commeatwithus@gmail.com

Menu:

Beber (drink)

Pina Menta Agua Fresca(Pineapple drink with refreshing mint)

Aperitivos (Appetizers)

Arepas(Corn griddle sandwiches, widely popular in Venezuela & Colombia, served with fried & spiced plantain chips)

Soft Taco with Salsa De Mani (Ecuadorian Peanut Sauce)

(Homemade jalapeno tortilla filled with bean and colocasia root cakes, grated cheese and greens)

Empanadas

(Crisp envelopes filled with beans and sweet corn cooked in ancho chilli paste, & mild cheddar. Served with guava sauce)

Plato Principal (Main Course)

Ocopa Arequipena

(A Peruvian preparation, it is a potato bake with spicy cheese and walnut sauce, topped with red peppers and olives)

Sweet Potato / Colocasia root & Queso Fresco Steak

(Vegetarian steak with Jamaican spices, made with one of the root vegetables popular across Latin America and served with mole & Argentinian Barbeque Salsa)

Postres (Desserts)

Mexican Hot Chocolate Shot

(Nutty Mexican hot chocolate spiked with red chilli powder)

Tres Leches Cake

(Butter Cake, soaked in three kinds of delicious milks and served with whipped cream and seasonal fruit)
Latin America, where the native American civilizations created a cuisine vastly different from the other lands. @[1860188077527148:274:Tan Bueno] by @[670745113:2048:Rachana Shah Sony] is Indias First All-Veg Latin American Kitchen therefore be prepared for unusual, different and rustic flavours because this COMMEAT's table is all about that.

Get transported to the land of magic, mysteries and the coastline.

Be left with a lingering sense of satisfaction and a happy heart. We invite you for this culinary escapade at a cover charge of Rs.1200, so sign up quickly by sharing your email ID or by writing to us at commeatwithus@gmail.com

Menu:

Beber (drink)

Pina Menta Agua Fresca(Pineapple drink with refreshing mint)

Aperitivos (Appetizers)

Arepas(Corn griddle sandwiches, widely popular in Venezuela & Colombia, served with fried & spiced plantain chips)

Soft Taco with Salsa De Mani (Ecuadorian Peanut Sauce)

(Homemade jalapeno tortilla filled with bean and colocasia root cakes, grated cheese and greens)

Empanadas

(Crisp envelopes filled with beans and sweet corn cooked in ancho chilli paste, & mild cheddar. Served with guava sauce)

Plato Principal (Main Course)

Ocopa Arequipena

(A Peruvian preparation, it is a potato bake with spicy cheese and walnut sauce, topped with red peppers and olives)

Sweet Potato / Colocasia root & Queso Fresco Steak

(Vegetarian steak with Jamaican spices, made with one of the root vegetables popular across Latin America and served with mole & Argentinian Barbeque Salsa)

Postres (Desserts)

Mexican Hot Chocolate Shot

(Nutty Mexican hot chocolate spiked with red chilli powder)

Tres Leches Cake

(Butter Cake, soaked in three kinds of delicious milks and served with whipped cream and seasonal fruit)
Commeat
Mon, 19 Jun
Commeat
Everything you eat becomes a part of not only your inner being, but the outer fabric of your body as well. The healthier the foods that you consume, the better it is for your wellbeing and this COMMEATs table is all about that.

Having spent the past 25 years living in various countries across Asia and Europe, Kalpana Mehra brings a broad spectrum of experience to her work in Holistic Wellness. We are getting her to hold a session covering various verticals of Wellness and speaking on how food affects our bodies and how can one live a holistic life. She has curated special menu made with the freshest seasonal produce in the lucious Sultanpur Estate to give an insight to the session.

We invite you for this culinary welness escapade at a nominal price of Rs.1200. There's a limited seating for a special gathering so book your seats by sharing your email ID or by writing to us at commeatwithus@gmail.com

Have a look at the menu:

Welcome drink:

Watermelon fizz

***

Salads:

Raw Papaya salad

Koshamburi

***

Main Course:

Cheela ki sabzi (besan or moong dal)

Torai ki sabzi

Kurkuri bhindi

Moong dal palak or aam ki kadhi

Kheera ka Raita

Kathal biryani

***

Condiments:

Hari chutney

Aam ki chutney

***

Bread:

Chawal ki roti

***

Dessets:

Aam ki firni

Khajur ki kulfi

***

Fresh Mint & fennel infusion
Everything you eat becomes a part of not only your inner being, but the outer fabric of your body as well. The healthier the foods that you consume, the better it is for your wellbeing and this COMMEATs table is all about that.

Having spent the past 25 years living in various countries across Asia and Europe, Kalpana Mehra brings a broad spectrum of experience to her work in Holistic Wellness. We are getting her to hold a session covering various verticals of Wellness and speaking on how food affects our bodies and how can one live a holistic life. She has curated special menu made with the freshest seasonal produce in the lucious Sultanpur Estate to give an insight to the session.

We invite you for this culinary welness escapade at a nominal price of Rs.1200. There's a limited seating for a special gathering so book your seats by sharing your email ID or by writing to us at commeatwithus@gmail.com

Have a look at the menu:

Welcome drink:

Watermelon fizz

***

Salads:

Raw Papaya salad

Koshamburi

***

Main Course:

Cheela ki sabzi (besan or moong dal)

Torai ki sabzi

Kurkuri bhindi

Moong dal palak or aam ki kadhi

Kheera ka Raita

Kathal biryani

***

Condiments:

Hari chutney

Aam ki chutney

***

Bread:

Chawal ki roti

***

Dessets:

Aam ki firni

Khajur ki kulfi

***

Fresh Mint & fennel infusion
Commeat
Mon, 12 Jun
Commeat
Commeat's Iftar-E-Dastarkhwan's FB Live session with The Quint. #commeatwithus #Iftar
FB LIVE: Iftaar at Sadia Dehlvi's open house. Ramzan is the month of sharing and caring. Dehlvi, journalist, writer and filmmaker, is an aficionado of Delhi's cultural heritage, of which food is a vital part.
Commeat
Sun, 11 Jun
Commeat
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Commeat
Sat, 10 Jun
Commeat
Bengalis refer themselves as Khaddo Roshik (one who loves to eat) and not to miss that a traditional combination will make your tummy heavy and heart happy. Fish is an inevitable dish on the menu and yes they do it in a variety of innovative ways on the table this time.

The table cant be completed without sweet so in the season of Nolen gur (date palm jiggery) you get to taste - Semai-er Payesh with nolen gur. And yes no Honey Singh but Robindro sangeet to ease your senses on a happy food high.

Whats a Bengali meal without fish anyway? Known for their variety of preparation around fish, this time COMMEAT's table is set with the aroma of fish.

We invite you for this special COMMEAT's Table at a nominal cover charge of Rs. 1400 so register quickly. There's a limited seating for an exclusive gathering, therefore share your email ID or write to us at commeatwithus@gmail.com to register. Have a look at the menu

WELCOME DRINK

Aam pora shorbat A Bengali classic summer drink made from the pulp of raw mango

STARTERS

Begun Bhaja - Fried Aubergine

Bhetki Fry Fried bhetki fish

Mains

Bhaja mooger dal with Macher matha Moong dal with Fish head the bengali way

Doi Potol with Posto

Lau chingri - Bottle gourd with shirmps

Rui bhapa Steamed Rohu in mustard and dahi

Chingri Malaikari- Prawns cooked in spices and coconut milk

Steam Rice

CONDIMENTS

Aamer chutney

Bodi bhaja

DESSERT

Simayer payesh

Nadu
Bengalis refer themselves as Khaddo Roshik (one who loves to eat) and not to miss that a traditional combination will make your tummy heavy and heart happy. Fish is an inevitable dish on the menu and yes they do it in a variety of innovative ways on the table this time.

The table cant be completed without sweet so in the season of Nolen gur (date palm jiggery) you get to taste - Semai-er Payesh with nolen gur. And yes no Honey Singh but Robindro sangeet to ease your senses on a happy food high.

Whats a Bengali meal without fish anyway? Known for their variety of preparation around fish, this time COMMEAT's table is set with the aroma of fish.

We invite you for this special COMMEAT's Table at a nominal cover charge of Rs. 1400 so register quickly. There's a limited seating for an exclusive gathering, therefore share your email ID or write to us at commeatwithus@gmail.com to register. Have a look at the menu

WELCOME DRINK

Aam pora shorbat A Bengali classic summer drink made from the pulp of raw mango

STARTERS

Begun Bhaja - Fried Aubergine

Bhetki Fry Fried bhetki fish

Mains

Bhaja mooger dal with Macher matha Moong dal with Fish head the bengali way

Doi Potol with Posto

Lau chingri - Bottle gourd with shirmps

Rui bhapa Steamed Rohu in mustard and dahi

Chingri Malaikari- Prawns cooked in spices and coconut milk

Steam Rice

CONDIMENTS

Aamer chutney

Bodi bhaja

DESSERT

Simayer payesh

Nadu
Commeat
Tue, 06 Jun
Commeat
Selfie
Commeat
Sun, 04 Jun
Commeat
Soulful music by Arman Ali Reza Dehlvi at @commeat's Iftar-E-Dastarkhwan
Commeat
Sun, 04 Jun
Commeat
COMMEAT's Iftar-E-Dastarkhwan culminates
Commeat
Tue, 30 May
Commeat
Latin America, where the native American civilizations created a cuisine vastly different from the other lands. Tan Bueno by Rachana Shah Sony is Indias First All-Veg Latin American Kitchen therefore the COMMEAT's table witnessed some unusual, different and rustic flavours.
Commeat
Thu, 11 May
Commeat
COMMEATs Kitchen Tales from the North East took us on a journey through the seven sisters - Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland and Tripura. Having discovered the culinary delights and cultural revelations with North Easterns across India and around the world, Purabi Shridhar and Sanghita Singh curated a special COMMEATs Table of forgotten recipes, rare ingredients and time-tested style of cooking.
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Commeat shared their product.
Commeat
Fri, 05 May
Commeat shared their product.
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africa, onam, manga, food, Commeat,