Put it on your calendars to attend this sit-down meal on September 8, inspired by the stories of Anand’s book “Masala Mesahib.’

Glenburn Penthouse Glenburn Penthouse will host a dining experience curated by Food writer Karen Anand, based on recipes from her book.

All photos courtesy Karen Anand. “Wherever I go I am a foodie who is my vehicle for travel. It opens doors that aren’t always open and allows me to make lasting friends,” says Karen Anand, the food writer and consultant to restaurants.

In keeping with the warmth of friendship In keeping with the warmth of friendship, the Glenburn Culture Club presents an exclusive sit-down meal designed by Karen Anand, featuring recipes that are inspired by her latest novel, Masala Memsahib. Make your plans for the event scheduled for the evening of September 8 on Friday at 7 p.m. It will take place at the quiet and classy Glenburn Penthouse residence at Kanak Towers on Russel Street.

In November 2022, the book by Anand Masala Memsahib will be an easy-to-follow guide to the culinary delights of India for those looking to explore. In the introduction, Anand ponders, ” Masala Memsahib is an assortment of my favorite home-cooked recipes from India with a rich the tradition of India, as well as some secrets, and some twiststhe recipes span my journeys across this vast nation over the past 35 years. A few of the recipes were given to me by famous cooks and friends, while others were shared from homemakers, and some were written on napkins or on messaging apps, and many were written in a conversation.”

The sit-down meal at Glenburn Penthouse. Glenburn Penthouse promises a six-course event that will cater to vegetarians and non-vegetarians. Anand, a comedian who calls herself a “fiend with the frying pan,” is scheduled to arrive at the city’s center to plan an “inspired Indian food” experience with a few guests.

ADVERTISEMENT Karen Anand’s version of Gujarati Makai Shaak. Shaak

The menu includes Anand’s version of Gujarati Makai nu Shaak. Large cobs of corn that swim in a smooth, silky coconut curry. It is served alongside rice. The menu also includes fresh Shiitake Mushrooms in Goa curry sauce and Pork Jeere Meere – braised pork belly spiced with pepper and cumin. The dish was graciously provided in publication by Corinne Miranda, an ex-Air India crew member who was once the manager of the operation of a Goan restaurant that was a home-style one in Candolim. “The distinctive flavour of this dish is attributed to the unique Goan chillies and pepper,” Karen says. Karen.

“I’ve abstained from including any Kolkata dishes because I feel people would like a taste of something diverse and different, spanning Gujarat (the Fajeto) to Kerala (Mutton Pepper Fry),” she says. Although the Betel Leaf Appetiser is close enough, considering Kolkata’s love of paan. It is served with an maroon and the nolen-gur chutney.

Betel Leaf Appetiser containing Nolen gur chutney and tamarind (left) as well (right) Kerala Mutton Pepper Fry

“I think Glenburn is a beautiful place and lends itself to this kind of elegant sit-down experience with inspired Indian food,” Karen said. Karen also runs kitchen tours, with the next scheduled to take place in Uzbekistan and along the old Silk Route in October.

“We are delighted to be able to have Karen join us at with us at the Glenburn Culture Club, providing an opportunity to taste her travels. Glenburn’s association with food and travel creates a great combination,” said Husna-Tara Prakash, the owner of Glenburn Hospitality. Glenburn Hospitality is credited with having played a key role in establishing the concept of Glenburn Culture Club. Glenburn Culture Club.

In the end, connecting the story with the Glenburn tea estate’s history, the ultimate conclusion (read the dessert!) can be found in The Glenburn White Tea Panna Cotta.