Oplev en særlig fem-retters menu inspireret af de seks sanser.
SHRAVAN – Sound
Kerala Achappam with Trio of Dips
Crisp rose-shaped cookies paired with coconut-tamarind, mango-ginger, and sesame-chili dips that crackle and crunch with each bite.
DRISHTI – Sight
Chaat de Rangoli
A visual celebration of chutneys, foams, and edible blooms arranged as an edible mandala — designed to be admired and broken.
GHRAAN – Smell
Murgh Angaar
Charcoal-kissed chicken infused with tandoori spice and ghee, served under a cloche that releases aromatic smoke at the table.
RASNA – Taste
Kolkata Biryani
A royal dish of saffron rice, soft potato, and delicately spiced chicken — deeply flavorful, with no visible trace of masala.
SPARSH – Touch
Textures of Mithai
A hand-eaten dessert platter: Gajak shard, Karachi Halwa jewel, Payasam foam tartlet, and Boondi
MANAS – Mind
Paan Reimagined
A mindful finale of betel leaf, rose gel, and lime in a modern presentation — cleansing the palate and anchoring the memory.
Man kan tilkøbe en vinmenu med et særligt udvalgt glas vin til hver ret for 250 kr.
Arrangementet er en del af Copenhagen Cooking, en årligt tilbagevendende madfestival i København. I 10 dage fra 15. – 24. august samler vi de absolut bedste kokke, restauranter, gastro-nørder, kulturinstitutioner og madfolk for at hylde hovedstadens madscene.
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