Table for 6 Luncheon

04/05/2022

Our table for 6 luncheon has been featured on last Sunday .
Gratitude to all my guests .

For Chittaranjan Park resident Sneha Saikia, the food of her home state Assam has always evoked a sense of nostalgia.

24/02/2022

Fermented tea leaves for tomorrow's supper table menu .

14/11/2021

Table is set for tonight .
Thank you Joyjeet Mukherjee for the beautiful table mats 🥰🥰

24/08/2021

Some happy moments of last two supper tables.
I want to thank all my guests from bottom my heart ❤️

19/08/2021

Menu for 21st ( booked )

02/08/2021

Food is memory . Food is culture . Food bonds the souls . It was our first table after the second locked down in the capital.
It was a super fun supper table on 1st August . ❤️

27/07/2021

Posted • Menu for 7th August ( Saturday )

🌿Welcome drink - kaazi nemu sorpot

🌿Salad 1. Smoked pork salad
2. Fresh herb salad

🌿Starter - Kerela paator phulori ( fritters with bitter gourd leaves .
Served with bhaang chutney

Main course

🌿Khar - Khardi Mikharim , an alkaline dish with wild mushroom and dry fish . Adding jack fruit seeds as chef's innovation . A tiwa community dish .

🌿Baanh gaaj xoite mosur dail ( red lentil cooked with bamboo shoots )

🌿Kolmi xaak bhaaji ( morning glory in Assamese style)

🌿Baanh gaaj aaru pui xaak xoite gahori mangxo ( pork with fermented bamboo and pui )

🌿Masor tenga ( a light tangy fish curry cooked with cherry tomatoes and kaazi )

🌿Pitika - pura bengena aru pura bilahi ( roasted and mashed aubergine with roasted tomatoes)

🌿Steamed joha rice

🌿Dessert - chef's surprise

🌿Rice tea .

DM me for booking details

23/07/2021

Posted • Menu for 1st August - Sunday lunch

🌿Welcome drink - kaazi nemu sorpot

🌿Salad - chef's special with lentils / black rice / fruits and herbs

Starter
🌿 Jute leaves fritters

🌿 Xorika t diya siken ( chicken with black sesame on skewers )

Served with bhang chutney

🌿 Sanpiau ( Mizo congee) served with fried pork and other condiments

Main course

🌿Outi ( manipuri dish with fried peas)

🌿Kolmi xaak bhaaji ( Assamese style morning glory dry fry )

🌿Thekera aru Mora paat xoite dail ( lentils cooked with jute knots and garcinia )

🌿Aloo Pitika ( mashed potatoes)

🌿Pork with anishi ( Naga style pork curry cooked with fermented and dried yam leaves )

🌿 Aada roxh xoite Maasor jul ( fish curry cooked with only ginger juice ) an Assamese monsoon dish

🌿Rice - Steamed joha rice

🌿Dessert - Chef's surprise

🌿Xewali phulor saah ( coral jasmine tea )
.

19/07/2021

Dear all ! I am starting my table from this Saturday ie 24th July . Join and have an experience of Assamese cuisine with me .
Preparation of food , right from procuring ingredients to chopping and cooking is done by me .
Menu for 24th
🌿Starter - fish roe fritters ( nv) / Jute leaves fritters ( v)

🌿khar - mix veg with jackfruit seeds (v)

🌿chutney - Raw mango ombol

🌿Pitika - pura bengena - aloo ( mashed potato with roasted brinjal )

🌿 Mora paat xoite dail (Dal with jute knots )

🌿 Veg curry - kolmu xaak bhaji ( morning glory )

🌿Nonveg - baanh gaaj aru lai paat xoite gahori mabgxo (pork with bamboo shoots and mustard leaves )

🌿 Aada Rox diya Maasor jul ( fish curry cooked with ginger juice ) .

🌿 Steamed joha rice

🌿Dessert - Aam pitha . / Xewali phulor saah ( coral jasmine tea)
DM me for booking details .

08/08/2020

My posts are not to force you to go out. It is just to share my experience at the restaurants post locked down . Hospitality sector is really in bad shape and we must support them by ordering food home or visiting them if you are comfortable.

So last night my neighbor Paresh Gupta and me planned for as we both love regional food.
After 's place , made us very happy ,right from all the precautionary measures to the service and food . We both had amazing experience.
Paresh is purely veg so we ordered Tamatar ki chaat , Ker Sangri ke kofte , Dal Machmel with Kulcha and I paired the dishes with Laal Maas and Mirchi paratha . I generally like to eat out what I do not cook at home and all the dishes were brilliant in taste and with huge portion size .
Tamatar ki chaat had in-house nimki . Loved the idea of serving nimki instead of boring sev.
I was expecting normal Ker Sangri ki subzi but it was shaped into big size koftas and dunked in a light gravy . Paresh was not so happy with dal but I loved the less spicy dal .
Laal Maas was outstanding and just loved with Mirchi paratha .
I was expecting Eeshaan Kashyap at the restaurant but I guess he peeped at the cam and asked the staff to serve me Goan pork with chorizos and Dahi ke kabab as his treat .
Each dish was fantastic and we both were very happy after eating the awesome meal .
We gulped the food with Mango shikanji and fresh daab ( coconut water ).
If you are still sceptical to go out then let me tell you ,inspite of crisis and bad business , they didn't let one guest in as his body temperature was slightly high. Such precautions really gives us confidence to go and dine in .
I recommend this place for consistency since BC 😜. Also they have amazing play list . Inspite of me and Paresh so loud at the restaurant , we got 15 percent discount . 😜.
Kudos to you and your staff to handle the restaurant in so much of stress of this bloody virus . May you get good business and shine . @ JAMUN

08/08/2020

We all know , Indian Tulsi is highly medicinal and used in almost all ayurvedic medicines . As we all are going back to our Nani , Dadi ,Bua , Chachi recipes , let me share one free ka gyaan here .
Boil handful of Tulsi leaves in water till the water turns into greenish colour . Cool it down and mix it with your drinking water with the Tulsi leaves . Enjoy the aromatic and pure water through out the day .

PS: half cup of boiled Tulsi water is enough for a litre of water.

05/08/2020

Masor konir tenga aanja
Fish roe fritters in tangy tomato curry .
It's super humid in Delhi and I do not feel like to enter in the kitchen . In the era of BC I used to lock my kitchen and go out to near by restaurant . Damn this covid . Anyway it's a soothing curry for this season .