With its rich, spicy stews and diversity of flavors, Ethiopian food surely qualifies as one the world’s great stand-alone cuisines. Not only is the food extremely unique and extraordinarily flavorful, but the food culture that makes up Ethiopia is also something I found truly fascinating.
To begin with, Ethiopian food is eaten with friends and family and this is what we are bringing in for you. Our Home Culinaire, Ananya Banerjee would be curating this lavish spread for you in Mumbai. Ananya Banerjee is a globetrotter with a penchant for good food. She is a lawyer by educational qualification and an acclaimed painter.
Her travels around the world have given her culinary skills an eclectic nature. Her first book, PLANET GASTRONOMY, which offered 100 most popular global recipes, bears testimony to her love for marrying her twin passions of travel and food.
Have a look at the menu:
• Virgin Mojito
• Piri piri humous dip with lavash
• Harissa & corn canapés
• Injera bread ( sourdough crepe )
• Cabbage stew
• Potato salad
• Pickled carrots
• Pickled beet
• Doro wot ( chichen stew with berbare paste )
• Mutton tib ( stir fried mutton or lamb)
• shiro wat ( lentil stew )
• Harrissa couscous
• Malva pudding