Pulled pork BBQ, plantain fritters, slaw, pickled okra. Highland Gaelic. Vimala’s @curryblossom CH, NC
Slow-roasted Pulled Pork BBQ Cane Creek Farm pork in fiery-tangy Eastern Carolina vinegar sauce. Whole wheat dinner roll baked by Bread Uprising. Plantain fritters, creamy coleslaw and homemade dill pickles.
Baingan Thali Basmati or brown rice, dal, vegetable curry, vegetable bhaji, chutney, raita, chapati and pappadum.
Lavender Lemonade Fresh squeezed lemonade infused with house-brewed lavender essence. Vimala’s Curry Blossom Cafe, Chapel Hill
Leftover pizza and Indian food.
Kofta Curry Mixed vegetable balls in a rich purée of roasted tomatoes, onions, and carrots. Served with spiced basmati rice with raita and salad. Vegan & gluten free.
Plantains Ripe plantains in a crunchy rice batter crust speckled in black sesame seeds with a sweet yogurt sauce. Gluten free.
Vimala’s Curryblossom, Chapel Hill
Baigan Bhartha: eggplant baked over a flame, mashed, then sautéed with onions, tomatoes, garlic, ginger and other exotic Indian Spices.
Goat Vindallo: cooked in a spicy curry sauce with potatoes, tomatoes, cilantro and a splash of lemon & vinegar.
Vegetable samosa, rosemary nan, saffron rice.
Mint, Chapel Hill
Palak Paneer: “spinach leaf-tops pounded with our secret spices, delicately cooked with cottage cheese” and Bhindi masala: “Okra cooked with onions, ginger, tomatoes and Indian spices.” Mint, Chapel Hill
Lamb Krahi; Baigan Bhartha; Vegetable samosa, Rosemary nan; saffron rice. Mint, Chapel Hill