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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 firstname.lastname@example.org I am no longer taking orders via the website due to past technical issues.
Place orders by 5pm Wednesday.
Pickup Friday between 5-9pm
Or Saturday 10am-12pm
Accepting cash, Venmo, and Zelle. Paypal and credit cards accepted for an additional small fee.
Not yet ready to order but want to stay connected? Sign up to receive my weekly email!
Friday, March 24th 5-9pm
Saturday, March 25th 10-12pm
Thursday, March 30th 5-9pm
Saturday, April 1st 10-12pm
There will be no pickup the week of April 3rd due to private Passover events.
Friday, April 14th 5-9pm
Saturday, April 15th 10-12pm
Friday, April 21st 5-9pm
Saturday, April 22nd 10-12pm
Friday, April 28th 5-9pm
Saturday, April 29th 10-12pm
Green peas and paneer cheese cooked in a creamy tomato gravy with coriander and fenugreek. Can be made vegan using tofu and no heavy cream.
Chickpeas and fresh spinach stewed with garam masala, cardamom, and Indian cinnamon.
Chicken breast pieces marinated in yogurt, garam masala, red chili powder, and garlic. Broiled and served with a fresh cucumber and tomato salad.
**Contains Almond Powder**
Boneless chicken thighs slow-cooked for hours with yogurt, butter, turmeric, and cumin.
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.
Contains gluten 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 Chicken Tikka, 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.