All proceeds will be donated to Vermont Performing Arts League, parent organization of North End Studios and the Vermont International Festival.
Menu includes:
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Chicken curry, a Bengali home style version of a subtle, yet flavorful blend of spices cooked with onions and yogurt.
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Chana masala, a warm and comforting dish of chickpeas bathed in a thick, savory, spiced curry.
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Masoor dal, a classic side of lentils that is rich and wholesome.
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Basmati rice, perfectly steamed, light with a nutty aroma.
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Kheer, rice pudding made by condensing milk with cardamom and other spices, then sweetened with jaggery.