VERY IMPORTANT PLEASE READ FIRST.

There is a cap of 30 attendees for this, to keep things manageable. Since it's a course by course affair, timeliness is important. The food serving will start at 8:00 PM, even if somebody has yet to make it.

In order to confirm your presence in addition to your RSVP below you MUST call Chandrashekhar (09323805333) and leave a contact number. -- This is to prevent a situation like the last time when many people RSVP'd and did not show up.

Please mention your food preference in RSVP. i.e. Veg or Non Veg.

http://www.ryze.com/ed.a?eid=32427

The food will be a mix of far-eastern and other world cuisine. It will be a "tasting menu mixer" i.e., it will have many courses, each of will try to give you a different texture, flavour, and cooking method.

The idea is to combine many different tastes, flavours, textures, and colours, so not everything will be "spicy" or "sweet" or anything fixed. As opposed to a "family style" meal, each of these 7 courses are smaller portions and should not be compared to a standard restaurant serving. (Or else you would be very full at the end of the 3rd course or so.)

All payments to be made at the venue in cash. Liquor is not included in the price but certain drinks will be made available at a discount to Sigfood members on the day.

NON VEGETARIAN MENU - Rs. 500 per person

• Amuse bouche (surprise "mouth pleasers" little bites from the chef)
• Warm mixed melon salad with mint and crushed peanuts

• Tea-smoked chicken and celery with sweet soy sauce and sichuan pepper-salt
• King prawn with essence of shrimp and brandy cream, mix mushroom stir-fry and green salad
• Steamed ribbon of red snapper stuffed with fish mousse
• Coconut rice with crispy chicken wing, fried whitebait fish, sambal, egg, and peanuts
• Ginger, lime and Lemongrass sorbet

VEGETARIAN MENU - Rs. 400 per person

• Amuse bouche (surprise "mouth pleasers" little bites from the chef)
• Warm mixed melon salad with mint and crushed peanuts
• Dumplings of vegetables with two sauces - brown butter and chilli ginger
• Sesame Eggplant and Rice wine Zucchini with toasted almonds and Asian "pesto"
• Roasted Broccoli, baby bok choy, and black mushroom in a citrus coconut cream sauce, with rice noodle salad
• Coconut rice with crispy tofu and beans, raw papaya salad, sambal, and peanuts
• Ginger, lime and Lemongrass sorbet

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