Our culinary team produced a spectacular Indian buffet lunch to delight our sales department and thirty guests from the local Asian Indian community. The lunch was a vegetarian event, the menu,samosas with tamarind sauce,eggplant and lentils,basmati rice with spinach,tandoori roasted vegetables, masoor dal with chic peas, nann and paratha. A seperate dessert buffet displayed pumpkin ice cream, pineapple upside down cake with candied ginger and gulab jamun. It was a great diversity lesson for those of us not familiar with Indian food and a great vegetarian treat for our Indian guests.
Pictured, tandoori roasted vegetables, gulab jamun with pomegranite and fennel tops.
Pearse Tormey
Regional Executive Chef