Slō Field to Fork: Indian Plant-Based Cuisine
Join us for an elevated dining experience curated by chef Devasena Srikanth at 6pm Friday, October 25th at Marion Design Co. for a 3 course plant-based Indian meal! Slō (Korean for “slow”), is designed to inspire us to come together at the table and enjoy thoughtful conversation in the comfort of community.
Devasena (Dev) Srikanth @swasthya.chef is a self taught chef with a plant-based nutrition certificate from eCornell University. She has been a vegetarian all her life and has been plant-based for the last 8 years. She has been a resident of Marion, IN for 25 years. She is passionate about plant-based lifestyle and makes meatless meals for people that are interested in transitioning to it.
The curated menu of the evening features:
Starter:
Pani Puri shots
A quintessential Indian street food made with crispy wheat chips stuffed with chickpeas & sweet potato filling with a sweet & sour mint & tamarind chutney
Entrée:
Spiced tofu, veggie & lentil kofta (balls) in a creamy spinach & coconut milk sauce
Spiced peas and carrot pulao (rice)
Raita - a cooling yogurt (dairy free) & cucumber condiment
Paratha - flaky flatbread
Dessert:
Carrot & beet halwa with a saffron cashew sauce
Drinks:
Chardonnay and Pinot Noir
*Cost is $65 per person. Reserve your seat by Monday, October 21st. Seating is limited.
Join us for an elevated dining experience curated by chef Devasena Srikanth at 6pm Friday, October 25th at Marion Design Co. for a 3 course plant-based Indian meal! Slō (Korean for “slow”), is designed to inspire us to come together at the table and enjoy thoughtful conversation in the comfort of community.
Devasena (Dev) Srikanth @swasthya.chef is a self taught chef with a plant-based nutrition certificate from eCornell University. She has been a vegetarian all her life and has been plant-based for the last 8 years. She has been a resident of Marion, IN for 25 years. She is passionate about plant-based lifestyle and makes meatless meals for people that are interested in transitioning to it.
The curated menu of the evening features:
Starter:
Pani Puri shots
A quintessential Indian street food made with crispy wheat chips stuffed with chickpeas & sweet potato filling with a sweet & sour mint & tamarind chutney
Entrée:
Spiced tofu, veggie & lentil kofta (balls) in a creamy spinach & coconut milk sauce
Spiced peas and carrot pulao (rice)
Raita - a cooling yogurt (dairy free) & cucumber condiment
Paratha - flaky flatbread
Dessert:
Carrot & beet halwa with a saffron cashew sauce
Drinks:
Chardonnay and Pinot Noir
*Cost is $65 per person. Reserve your seat by Monday, October 21st. Seating is limited.
Join us for an elevated dining experience curated by chef Devasena Srikanth at 6pm Friday, October 25th at Marion Design Co. for a 3 course plant-based Indian meal! Slō (Korean for “slow”), is designed to inspire us to come together at the table and enjoy thoughtful conversation in the comfort of community.
Devasena (Dev) Srikanth @swasthya.chef is a self taught chef with a plant-based nutrition certificate from eCornell University. She has been a vegetarian all her life and has been plant-based for the last 8 years. She has been a resident of Marion, IN for 25 years. She is passionate about plant-based lifestyle and makes meatless meals for people that are interested in transitioning to it.
The curated menu of the evening features:
Starter:
Pani Puri shots
A quintessential Indian street food made with crispy wheat chips stuffed with chickpeas & sweet potato filling with a sweet & sour mint & tamarind chutney
Entrée:
Spiced tofu, veggie & lentil kofta (balls) in a creamy spinach & coconut milk sauce
Spiced peas and carrot pulao (rice)
Raita - a cooling yogurt (dairy free) & cucumber condiment
Paratha - flaky flatbread
Dessert:
Carrot & beet halwa with a saffron cashew sauce
Drinks:
Chardonnay and Pinot Noir
*Cost is $65 per person. Reserve your seat by Monday, October 21st. Seating is limited.