9737 Joseph Campau, Hamtramck, MI

artisanal fare + communal dining

Preeti June 2018 500px.png

Our May series with Preeti proved so popular (and sold out so quickly) we decided to add a second weekend, with an all new menu, exactly one month later.  Juuuust long enough to start craving her cooking again.  This time around, Preeti is taking you on a tour of India, with highlights of several Indian states.  She's going to be very busy with her own project soon, and it will likely be quite awhile before she visits us again, so read on if you must, or just skip right to the "reserve here" link.

Preeti Sidhu began her love affair with cooking as a young girl in Punjab.  Initially, baking cakes for family celebrations, then moving on to the myriad exotic and flavorful dishes India has to offer.  But, she doesn't cook what you'll find in local Indian restaurants.  Not at all.  She cooks Indian masterpieces, the like you've never even had the opportunity to taste...unless you attended her previous, very-sold-out (revolver) dinner...or visited Punjab.  But, now's your chance to experience what the buzz is all about.  So, bring your taste buds and an empty belly, and leave with dreamy-eyed thoughts of India.  
(And, yes, a restaurant is in the works.  
And, yes, the goal is the city of Detroit.  
Preeti will be available to fill you in on the details.)

A Tour of India

Friday, June 8th @ 6pm
Saturday, June 9th @ 6pm
Sunday, June 10th @ 6pm

$50 per guest
INCLUDED:  all food, sparkling water, sales tax
ADDITIONAL:  cash gratuity welcome & very much appreciated

a sweet mango & yogurt drink

-a popular street food at the beaches of Mumbai-
a mixture of crispy puffed rice, tomato, papadi,
onion, potato, peanut, and tamarind chutney

grilled chicken drumsticks
marinated overnight in cream, almond paste, yoghurt,
fenugreek and white pepper powder
served with Indian-style onion rings
and lemon-coriander chutney

-created in the 1800’s for Asaf-Ud-Dowlah,
the toothless Nawab ruler of Lucknow-
minced lamb delicacy with more than 150 exotic spices
served with Ulte Tawe ka Paratha (Indian flatbread)

lamb marinated in papaya, onion, black cumin seeds, cardamon, and nutmeg
cooked with basmati rice, saffron, coriander, and green chilies
served with a cooling cucumber/tomato/onion raita

rich, creamy pudding-like dessert
made with split yellow moong dal lentil, saffron, and milk
garnished with almonds

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