You are invited to savor authentic Ayurvedic cuisine on Monday, December 4th from 5:30-8:30pm, curated by Nalini Mehta (Founder, Route To India and James Beard Foundation Grantee for Women In Culinary Leadership Program) in partnership with Raghavan Iyer (an Emmy recipient, James Beard Award winner, and IACP Award-winning Teacher of the Year, is the author of SMASHED, MASHED, BOILED, AND BAKED—AND FRIED, TOO! A Celebration of Potatoes in 75 Irresistible Recipes, 660 Curries, Indian Cooking Unfolded, Betty Crocker’s Indian Home Cooking, and The Turmeric Trail. He is also host of the Emmy Award-winning documentary Asian Flavors and a member and President (2014-2015) of The International Association of Culinary Professionals).
Ticket price: $50 includes Three Course Dinner and Mocktail+ Tax (alcohol and gratuity not included). Please email firstname.lastname@example.org to reserve your table!
A credit card is required to hold your reservation. Cancellations are accepted until 24 hours prior to event.
· Ayurvedic cooking is the yoga of food. Health and wellness is the foundation of this holistic cuisine and practice.
· Ayurveda emphasizes eating seasonal, plant based, and local foods as a means of benefitting the community and environment, which aligns this 5000 year-old approach to eating modern ideas about healthy eating and food systems. Uniquely, Ayurvedic eating encourages mindfulness around all aspects of a meal, including the health and wellbeing of the chefs in the kitchen, the process and techniques of cooking, and the sustainability and quality of ingredients of the food.
· Equally important however, is how specific foods can bring balance to the mind and body. Ayurveda encourages each person to eat for a life of balance based upon his or her own body. In Ayurveda, food is medicine; it heals the body from within.
Each guest will enjoy a personalized dining experience by taking a quiz to learn your specific dosha, or mind and body personality type. The night of the event, your three-course dinner will be made to suit your unique Ayurvedic dosha. For example, if your body is more firey and you consider yourself a Type A perfectionist, you’ll eat dishes that calm you down. Or if you’re more earthy, we'll make foods that perk you up! Eating for your body type means that the vital energies of the foods will enhance your prana, or your life force energy, recharging your mind, body and soul.
*Parties of 5 or more are invited to dine at our community table. Reservations of 1-4 persons available from 6pm-8:30pm.
Please email email@example.com to reserve your table for this unique and enchanting dining experience.
A native of Bombay who is fluent in six languages, Raghavan is a culinary educator, spokesperson, and consultant to numerous national and international clients including General Mills, Target, Canola, Idaho Potato Commission, and Bon Appétit Management Company (BAMCO), where he helped launch an Indian Meals program and trained all BAMCO chefs across the United States in Indian cuisine and Global Vegan Cuisine through over 75 national workshops. Additionally, at Case Western Reserve University Iyer helped design and open an Indian-concept café, Naan in August 2014.
Raghavan received a 2016 James Beard Award for his online video series "Indian Curries: The Basics and Beyond” and was a Finalist for a 2005 James Beard Award as a contributing writer for EatingWell magazine, and for a 2003 James Beard Award for his cookbook The Turmeric Trail. He received the coveted 2004 International Association of Culinary Professionals Award of Excellence for Cooking Teacher of the Year, was named a 2008 Sustainable Seafood Ambassador for the prestigious Monterey Bay Aquarium, and was awarded the Doctorate of Foodservice by the North American Association of Food Equipment Manufacturers. Most recently he was named one of top 100 influencers for home cooks through the prestigious epicurious.com alongside Julia Child and James Beard.
He has written for Cured, AllRecipes Magazine, Cooking Light, Fine Cooking, Saveur, Weight Watchers Magazine, EatingWell, Gastronomica, and many others and was recently featured in the New York Times. Raghavan is also co-founder of the Asian Culinary Arts Institutes, an organization dedicated to the preservation, understanding, and enjoyment of the culinary arts of Asia. He has a line of roasted spice blends, Turmeric Trail. He lives with his family in Minneapolis and can be found at RaghavanIyer.com.