A specially curated Christmas feast by Chef Sowmiya Venkatesan of Kechil Kitchen, celebrating biodiversity, sustainability, food security, and the use of locally grown ingredients.
The menu, beautifully hand-drawn by @illustr8_by_sujitha, is a work of art that perfectly captures the essence of the curated Christmas feast. Each illustration brings the dishes to life, blending creativity with Sujitha's flair with the pen and brush strokes.
A six-course menu celebrating Indian flavors, blending heritage with holiday cheer through lost recipes, forgotten vegetables, and traditional dishes. Each course is garnished with fresh, locally grown produce from The Edible Garden City in Singapore.
This festive dining experience revives forgotten culinary traditions, preserving India's rich heritage while showcasing the diversity of regional ingredients. By integrating rare recipes and sustainable practices, the menu honors the fusion of influences from Indian, British, Portuguese, Anglo-Indian, and other traditions, creating a nostalgic celebration of flavors and stories.
Menu
Course 1: Indian Railways
Soup (Mutton/Tomato) | Paneer Potato Chops
A forgotten recipe from Shimla, featuring rich mutton soup for meat lovers and tomato soup for vegetarians. Accompanied by potato chops from the East Indian community, paired with raw mango green chutney. Inspired by British-influenced railway dining, these comforting flavors evoke memories of long train journeys.
Course 2: Ruby and Emerald
Prawn/Baby Yam | Beetroot | Coriander-Mint | Coconut Cream
Inspired by a lost Bengali dish, "Chingri Chuni Panna," ruby nuggets of beetroot and emerald accents of coriander-mint pair with prawns for seafood lovers or baby yam for vegetarians. Served with a spicy coconut curry and a tangy 30-day fermented house-made Kasundi, this dish captures the celebratory spirit of Kolkata’s Christmas traditions.
Course 3: Bun Kebab
Rajma Galouti | Saffron Brioche | Saunt Chutney
A bean-forward take on the classic galouti kebab served with saffron-fermented brioche. The rediscovered masala blend, including rose petals, khus root, and cardamom, creates layers of flavor. Accompanied by tamarind chutney with jaggery and dried ginger, this dish is a nod to the Portuguese-inspired bread culture and royal Indian delicacies.
Course 4: Bottle Masala
Chicken/Elephant Yam | Sorpotel | Fugias
A festive East Indian delicacy featuring Sorpotel made with Bottle Masala, a rare spice blend. Elephant yam offers a vegetarian twist, while chicken satisfies white meat enthusiasts. Served with Fugias—fluffy, sweet dough balls—this dish honors Mumbai’s East Indian Christmas tables.
Course 5: Carne de Vinho e Alhos
Pork/Young Jack | Vindaloo | Kadambuttu | Crackers
Inspired by the Portuguese dish Carne de Vinho e Alhos, young jackfruit for vegetarians and braised pork shoulder for meat lovers are slow-cooked in wine, vinegar, and garlic. Paired with spicy Vindaloo sauce and Kadambuttu (twice-cooked rice dumplings), this dish showcases the fusion of European techniques with Indian spices.
Course 6: Christmas Cake
Carrot-Ginger | Chai Ice Cream | Guava Cheese | Rose Cookies
A unique take on Anglo-Indian Christmas cake made with carrots, ginger, and a 30-day ginger-raisin natural yeast fermentation. Paired with spiced chai ice cream, guava cheese, and crisp rose cookies, this dessert celebrates timeless Christmas traditions with a modern Indian twist.
Merry Christmas! Let’s keep the traditions alive!
And a Happy New Year!
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