(revolver)

9737 Joseph Campau, Hamtramck, MI

artisanal fare + communal dining

Preeti May 2018 500px.png

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 Northern 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.)


CHEF PREETI SIDHU
Traditional North Indian Fare

Friday, May 11th @ 6pm & 9pm
Saturday, May 12th @ 6pm & 9pm

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



ALOO TOKRI CHAAT
popular Lucknow street food
grated potatoes fried in the shape of a basket
filled with chick pea, pomegranate,
and tamarind & coriander chutneys

••
-served friends & family style-

GOLDA CHINGRI CHINE KEBAB
a West Bengal delicacy traditionally served on formal occasions
chopped lobster tail, cooked with allspice, coconut milk, and onion

LAZEEZ PASLIAN
lamb chops slow-cooked in a
cashew/onion/yoghurt masala

MALAI MAKAI PALAK
sweet corn in creamy spinach gravy

GUCHCHI PULAO
ubiuitis ancient Indian rice dish
basmati rice with portabella mushroom, 
saffron, ginger, and almond

PINEAPPLE RAITA
a cooling yoghurt accompaniment
designed to balance the spices in other dishes

with chopped pineapple, sugar, and black salt

NAAN
traditional oven-baked flatbread

•••
GAJAR KI PHIRNI
creamy semolina pudding
made with carrot, saffron, and almond

-served with-
KAHWA CHAI
kashmiri green tea
with cinnamon, cardamom, and saffron


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