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Indian & Texas Fusion

Updated: Oct 4


July is always an exciting month. It's vacation season, the 4th of July, bbq, and laying around a pool if you're lucky enough to know someone with a pool!

For Heshima, it meant designing a brand new menu for our community. I love introducing food to people that may not normally experience, or even have had before. This menu was inspired by my childhood and the food that my parents would make for us. The part of Africa that my dad is from, was heavily influenced food-wise from the Indian presence over there to mixed cuisines together. I grew up eating a lot of curry, samosa's, rice dishes, among other dishes that my mom would make. Some of the people I met at this dinner had never even heard of a samosa! As always, I love incorporating Texas influence in our menu, which is much simpler than you might think.


For our cocktail pairings, I wanted to introduce something different. So for the course with our gram battered chicken slider, I paired a lovely prosecco, which has a bit more fruit notes and slightly sweeter. While sparkling wine might seem strange, it complemented the tangy mango yogurt sauce on the slider, and the honey lime slaw.


Pairing doesn't have to be difficult, it just needs to be fun and make sense.


Interested in pairing for your own dinner? Shoot me a message and I'd love to work with you on your menu!

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