"If you are thinking about hosting a sit-down dinner with plated table service for a group of people with different food restrictions and preferences, Parthiv is the private chef to talk to. Parthiv did an amazing job conjuring up a menu rooted in the flavors of India and executed it to perfection that made for a very delightful afternoon. His suggested wine pairings were perfect: 

- Pinot Noir from the Willamette Valley for galouti kababs, and  stuffed beetroot crepes; and

- Sancerre from the Loire Valley for

Patrani Pomfret Machi, and 

Lauki Mussallam in spinach pistachio gravy.

 

Parthiv served mirchi ka halwa with caramelized pineapple for dessert to finish his seven-course plated lunch service on a sweet note with a tinge of heat.

 

We just loved it. All of it!