Three Ways Home Lunch

Service Description

Fried chicken has followed me through my whole life, and it has never been only one thing. In Kerala it was roadside food, wrapped hot in paper, the curry leaves crackling in the oil loud enough to hear from the street. At home it was my mother's, dipped in a wet batter that puffed and crisped in the pan, spicy enough to make you reach for water and go back for more anyway. And here, after forty years of Michigan winters and New York kitchens and Georgia summers, it became the dish people know me by. Kerala Fried Chicken, with the spices of home and the soul of the South. On Saturday, November 7th, I want to put all three on the table together. A kati roll with Kerala roadside chicken and fried curry leaves. A spicy sandwich made the way my mother made her chicken. And my Kerala Fried Chicken on a waffle, with spiced maple syrup, a slaw to keep things bright, and a samosa because I could not help myself. We will finish with caramel flan and masala chai, and there will be peach iced tea poured all afternoon. It is an intimate lunch on purpose. One long table, one long afternoon, and the kind of food you eat with your hands and talk about on the drive home.