Annual Diwali Dinner with Chef Devan & Chef Miheer
An illuminating feast of Guyanese roots and Indian traditions
FIRST
Beetroot Dahi Vada
Golden rice–lentil fritters, cooling sweet yogurt, fresh dil.
A classic Indian street snack reimagined with vibrant beetroot and a whisper of freshness.
SECOND
Crispy Cassava & Pomegranate Chaat
Cashew malai, spiced moong dal, jewel-toned pomegranate, mirch–maple chutney.
A collision of crunch and cream, weaving Caribbean cassava with India’s favorite chaat.
THIRD
Mirch-Seared Scallop
Charred cauliflower, mango–caper achar, citrus oil.
The sea meets the spice market—sweet scallop kissed by chili, lifted with tangy achar.
FOURT
Duck Biryani with Wiri Wiri Raita
Fragrant saffron basmati, Dev’s masala blend, Miheer’s sizzling tadka.
A festive centerpiece of layered flavors—where Guyana’s fire and India’s fragrance unite.
FIFTH
Guyanese Plait Bread Shahi Tukda
Saffron rabri, toasted almonds, golden raisins.
The warmth of home: a Guyanese classic transformed into a royal Indian dessert.
$99 Per Person
VEGETARIAN MENU
FIRST
Beetroot Dahi Vada
Golden rice–lentil fritters, cooling sweet yogurt, fresh dil.
A classic Indian street snack reimagined with vibrant beetroot and a whisper of freshness.
SECOND
Crispy Cassava & Pomegranate Chaat
Cashew malai, spiced moong dal, jewel-toned pomegranate, mirch–maple chutney.
A collision of crunch and cream, weaving Caribbean cassava with India’s favorite chaat.
THIRD
Charred Tandoori Cauliflower
Charred cauliflower, mango–caper achar, citrus oil.
Perfectly textured cauliflower steak marinated with tandoori marination and charred grilled
FOURTH
Mushroom & Paneer Biryani with Wiri Wiri Raita
Fragrant saffron basmati, Dev’s masala blend, Miheer’s sizzling tadka.
A festive centerpiece of layered flavors—where Guyana’s fire and India’s fragrance unite.
FIFTH
Guyanese Plait Bread Shahi Tukda
Saffron rabri, toasted almonds, golden raisins.
The warmth of home: a Guyanese classic transformed into a royal Indian dessert.
$99 per person