Onion in India – A Tasting Journey Through Layers of Flavour
Presented by Surabysana
An exploration of Indian cuisine through its most beloved base: the onion. From street food to royal kitchens, every course has a layer of pyaaz – in all its forms – woven through dishes featuring chicken, lamb, and bold Indian spice.
Your host
Chef Sana Quidwai is behind Sura by Sana – a culinary project in Copenhagen that rethinks Indian cuisine with a focus on sustainability and innovation.
With a background spanning India, Dubai and now Denmark, Sana brings a global perspective to her cooking. She combines traditional Indian flavors with modern techniques while working purposefully with local, seasonal Danish ingredients – all as part of her conscious approach to gastronomy.
In addition to her culinary creations, Sana has represented the United Arab Emirates at prestigious competitions, winning both gold and silver medals at the UAE Culinary Competition, Singapore FHA, and the World Championships in Luxembourg.
Through Sura by Sana, she offers everything from bespoke catering and exclusive pop-up events to interactive food workshops – all with the aim of celebrating and innovating Indian food traditions in a modern context.
Please note that the ticket price does not include the booking fee.
Street-Style Pyaaz Kachori with Bone Marrow Rassa
Crisp Rajasthani-style onion kachori stuffed with spiced caramelised onions, fennel, and chili. Served with a shot of slow-cooked lamb bone marrow broth infused with roasted onion and black cardamom.
Murgh Do Pyaaza with rumali A classic North Indian dish.
Spiced chicken cooked with double the onions — half slow-cooked, half shallow fried — served with a soft rumali roti with green chutney crème and pickled onion curls.
Black Lamb Korma Melt-in-the-mouth black lamb
Korma blended with burned shallots and aromatic spices, served atop with fried onion.
Chicken Ghee Roast with Pyaaz Podi Pulao
Coastal-style dry chicken curry with roasted onions, curry leaves – paired with a fragrant onion-flavored short-grain rice tossed in gunpowder spice and crisp onion bits.
You can add a wine menu - 5 glasses of Wine especially paired to complement the food - for 250 DKK
Address: Kitchen Collective, Slagtehusgade 11a, 1699 København V
En del af Copenhagen Cooking
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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