Offering restaurant-quality, home-cooked, Indian cuisine for Park Slope residents. Menus will be changing weekly and special requests for future items may be honored.
Pickup location is 10th Street between 4th and 5th Ave in Park Slope.
I am a 20-year veteran of the hospitality industry and worked with the late Chef Floyd Cardoz for over a decade. I carry a NYC Food Protection Certification from the NYS Department of Health and a Home Processing License from the NYS Department of Agriculture and Markets. Food handling and safety regulations are strictly followed. Paperwork available upon request.
To order, please send an email to email@example.com I am no longer taking orders via the website due to past technical issues.
Place orders by 6pm Wednesday.
Pickup Friday, April 21st 5-9pm
or Saturday, April 22nd 10-12pm
Accepting cash, Venmo, and Zelle. Paypal and credit cards accepted for an additional small fee.
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Friday, April 21st 5-9pm
Saturday, April 22nd 10-12pm
There will be no pickup
Week of April 24th
Saturday. May 6th 12-5pm
Friday, May 12th 5-9pm
Saturday, May 13th 10-12pm
Friday, May 19th 5-9pm
Saturday, May 20th 10-12pm
Friday, May 26th 5-9pm
Saturday, May 27th 10-12pm
Paneer cheese cooked in a spiced tomato gravy with cream.
A classic vegetarian Indian street curry consisting of cooked cauliflower, peas, potatoes, onions, and tomatoes, served with toasted buttered rolls.
Fresh spinach and potatoes slow-cooked with coriander, cumin, and fenugreek.
Charred, spiced chicken breast cooked in an onion-tomato gravy with cream.
Mint and cilantro blended with yogurt, cumin, and lime juice. Very fresh flavors.
Tamarind puree cooked with fennel, coriander, ginger, and sugar. Sweet & sour notes.
Blended serrano peppers with garlic, cilantro, lime, and cumin. Not for the faint of heart.
Tomatoes stewed with cumin, onion, garlic, ginger, and black onion seed. A burst of fresh flavor.
Fresh garlic mashed in a mortar & pestle with dried chilies, cayenne, lime juice, and sugar. Very spicy with many layers of flavor.
Long-grain basmati rice.
These are small about 4" in diameter. The bread is store-bought and cooked on a tawa (cast-iron griddle). No butter or ghee is used, and if you are vegan, please note these do have a buttery taste.
Indian black tea slowly steeped with ginger, cardamom, cinnamon, and milk.
Indian black tea slowly steeped with ginger, cardamom, cinnamon, and coconut milk.
Made with fresh lime juice, sugar, chaat masala, and mint.
Contains gluten, dairy, and eggs.
Loaf cake flavored with lemon zest and juice, sweetened with a fresh lemon glaze. Can feed up to 4 comfortably.
I use chilies to balance out the flavors of dishes. Each dish has a hint of heat, but unless specified, none of them are overpowering in terms of being spicy. This week the Green Chili Chutney & Smashed Garlic Chutney are the most spicy.
Yes! Absolutely! Please make me aware of any allergies and dietary restrictions. Open to discussing substitutions as long as ample notice is given.
I am currently not offering delivery, but hopefully I may be able to down the line.
My story was highlighted in the Huffington Post! Thank you to Garin Pirnia for writing! Read about how I started cooking to founding Restaurant After Hours.