Get some Delhi in your belly

In-PersonSOMA, San Francisco


Available for purchase
Small (4-10 Guests)
Growing up, evenings were special because my mom would ask me to join her in the kitchen, at first to watch and learn her techniques, then to help her make dinner. I even had my own mini rolling pin! When she would make a dish from her childhood, I would learn more about her and about relatives I never met. I want to share that warmth, love, and community with each of you through dishes inspired by my childhood, but modified for adult tastes. Come join me for a delicious trip down memory lane!

Menu detail

Chicken biryani
Organic chicken thighs are marinated in yogurt and spices for 24 hours. These are combined with basmati rice, along with cardamom, cinnamon sticks, and cloves to amplify the flavor profile. The dish is then baked in the oven and topped with roasted cashews and fried onions (my personal favorite bits), adding saltiness and crunch to create a most perfect bite of comfort food.
Pea and potato samosa with Mom's chutney
Simple peas and potatoes are elevated with a blend of turmeric, ginger, chiles, and paprika, then encased in lightly fried dough to make a pocket of goodness. Pair this bite with my Mom's herbaceous and cooling cilantro-mint chutney for a tasty start to the evening!
Cucumber raita
Small Plate
Yogurt is a staple in Indian food, often used as a cooling agent when eating spicier dishes. This is a nostalgic dish for me, as it was one of the first dishes I made for my family. I have taken the basic recipe and upped the flavor profile with toasted mustard and cumin seeds, which meld with cucumber to make a perfect complement to biryani.
Toasted cumin green beans and potatoes
Small Plate
Most of us grew up eating some form of green beans. For me, beans were one of my favorites, packed with the flavor of toasted cumin seeds, ginger, onion, and turmeric. With the addition of roasted potato cubes, the dish has depth and a little heat to pair well with the biryani and raita.
Salted chocolate pistachio shortbread
Indian desserts often feature pistachio and cardamom. Growing up I was never a huge fan of those sweets, but since I was raised in America, I loved chocolate chip cookies. My mom, growing up in India, loved the British export shortbread. So I fused those desserts to make something even more delicious, and added pistachio and cardamom to create a sweet, buttery, slightly salty finish.


Beer Pairing: Mango IPA
Wine pairing: Australian Shiraz
Wine pairing: Mosel Riesling

Get some Delhi in your belly

In-PersonSOMA, San Francisco
(Exact Address will be shared upon purchase.)