Menu announced for Rasika cookbook dinner, Sept. 25

The cookbook dinner with the chef and restauranteur behind Washington’s highly acclaimed restaurant Rasika at a National Press Club cookbook dinner will feature dishes that touch on many areas and tastes of India.

The complete menu is listed below. Dishes will be paired with appropriate drinks.

Diners at the Tuesday, Sept. 25,event will leave with a copy of “Rasika: Flavors of India,” a cookbook by restauranteur Ashok Bajaj and James Beard award-winning chef Vikram Sunderam. Bajaj and Sunderam have reinvented the classics of modern Indian cuisine with local, seasonal ingredients. Rasika and Rasika West End are repeatedly cited among the top restaurants in the United States.

The dinner begins with a reception and hors d’oeuvres at 6:30 p.m. Dinner follows at 7 p.m. A menu and wine pairings will be announced at a later date.

Individual tickets cost $95 and include one copy of the book. Couples' tickets cost $180 and include one copy of the book. To receive the members-only discount, log into the Club website.

To purchase tickets, click here.

Rasika dinner, Tuesday, Sept. 25, 2018
Chef Vikram Sunderam and Ashok Bajaj

Hors d’oeuvres
Cauliflower bezule, South Indian spicy fried cauliflower florets
Shammi kebab, lamb patties with mint-cilantro chutney
Mango shrimp, Tandoori-style
Malai chicken tikka, Northern India creamy tandoori-style chicken kebabs

First Course
Palak chaat, Crispy spinach with tomato, onion, tamarind and yogurt

Fish Course
Black cod with honey and dill, rice vermicelli
Vegan option:
Asparagus uttapam, rice and dal pancakes with asparagus and coconut chutney

Intermezzo
Locally made lime/lemon sorbet

Entrée
Smoked pork vindaloo, Jeera saffron rice and Bhindi amchoor, okra with mango powder
Vegan option:
Gujarati eggplant and sweet potato lasagna with asparagus kadi sauce

Accompaniments
Mango chutney with saffron
Mint-cilantro chutney
Lime pickle
Cucumber raita

Dessert
Mango tarte tatin with ice cream