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Diwali ~ an Indian inspired dinner by Chef Aaron

October 11 @ 5:00 pm - 8:00 pm

Bliss, in collaboration with Chef Aaron presents
Diwali inspired Indian dining experience!
Diwali, also known as the “festival of lights”, is an ancient Hindu festival celebrated in autumn every year. The festival spiritually signifies the victory of light over darkness, knowledge over ignorance, good over evil, and hope over despair.

Live music! Sitarist, Pete Manzelli, will further transport us to a blissful, exotic place with his music. Candlelight, authentic spices wafting, an authentic Indian menu, paired with our perfect wine offerings.

Chef Aaron offers us a delicious combination of dishes, pair that with wonderful wines, as the sights and sounds of India come alive.

Enjoy the journey!

Prix Fixe menu includes 2 full glass pours of wine.
$50 per person
Call 847-526-7133 or stop in the shop to let us know you will be joining in the deliciousness. This is not a time oriented reservation, but it will allow Chef Aaron to gage quantity of diners.
————————MENU———————————————-
SOUP : : RASAM
“Fire Broth” soup. Spicy broth of tomatoes, tamarind, lentils and black pepper sipped from the bowl like miso

APPETIZER : : DOSA MASALA
A savory rice and lentil crepe cooked with tomato, onions, peppers, and panch puran, rolled and filled with curry potatoes and peas topped with a coconut slaw, tamarind chutney, and crunchy boondi

ENTRÉE CHOICES
served with basmati rice, naan bread and saag paneer -choose one main course-

SHRIMP KORMA
An Indian comfort food! Tender shrimp simmered in a rich Spicy coconut curry gravy garnished with cashews and yogurt

CHICKEN TIKKA MASALA
Tender pieces of chicken simmered in a tastefully seasoned delicate onion, tomato and cream sauce

DHAL(veg)
The word itself is derived from the Sanskrit “to split” and refers to the split lentils and other pulses from which it is made topped with a yogurt sauce

DESSERT :: RASMALAI
A Bengali originated dessert that can be compared to a very soft cheesecake without a crust

Details

Date:
October 11
Time:
5:00 pm - 8:00 pm