If you're part of The Tribe but your Tribe sucks at cooking, why not consider a Passover seder at popular Indian spot Tabla? Because…Indian isn't Jewish..? Sure it might be a little hard to grasp, but we're New Yorkers, we've grasped a lot worse.
On Tuesday, March 30th, Tabla will be hosting it's 5th annual "Unleavened Bread Bar", an Indian-inspired Passover seder led by Tabla regular Burt Fendelman. "How did this come about?", one might wonder. Turns out Fendelman's wife, Helaine, suggested the idea of an "unleavened bread bar" to Chef Floyd Cardoz back in 2006 and he ran with it. The result? Coriander-spiced matzoh ball soup, goan-spiced brisket and roasted beet salad with chilies. I am definitely a traditionalist with Passover food, but I can't say I'm not curious. The menu (see below) sounds quite tasty.
Tabla Mango Chutney
Matzoh Ball Soup
Spring Carrots, Dill and Toasted Coriander
Kerala Banana Leaf Wrapped Fish Patties
Roasted Beet Salad
Toasted Bacalao, Red Wine Vinegar, Chilies and Cilantro
Bread Bar Chicken Tikka
Curry Leaf, Cumin and Black Pepper
Goan Spiced Brisket
Ginger, Chilies and Whisky
Crispy Fingerling Potatoes, Sun dried Mango, Pomegranate & Cumin
Roasted Asparagus Toasted Coconut & Mustard Seeds
Early Spring Greens Kashmiri Spices
Orange Clove Sorbet
The evening begins at 6 PM and costs $95 per person (this includes food and wine), plus tax and service charge. Seating for children 10 years and younger is $50 per person. For tickets call 212-889-0667.
I even got the recipe for chef Floyd Cardoz's Matzoh Ball soup, and I wanted to try it out, but it's pretty involved and since my kitchen is the size of a large walk-in closet, I don't know if I can handle it without suffering third-degree burns. Anyone else up for giving it a try??
See – I wasn't kidding!! There is a simpler recipe that sounds delicious too – and it can be used as a side dish for other meals, not just Passover. Win-win!
Click here – Floyd Cardoz's Baby Spinach with Pink Lentils recipe. Mmmm…I may try this one out..