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CURRIED BASMATI RICE AND APPLE PILAF
CURRIED CAULIFLOWER SOUP WITH TOASTED COCONUT, CHILIES AND CILANTRO
DRIED FRUIT COMPOTE IN SPICED SYRUP
DRY POTATOES WITH GINGER AND GARLIC (SOOKHE ALOO)
EGGPLANT AND PORTOBELLO “LASAGNAS”
EGGPLANT-POLENTA STACKS WITH TOMATO SAUCE
FALL BRUNCH CASSEROLE
FARRO SALAD WITH WINTER FRUIT, PISTACHIOS AND GINGER
FILLET OF SOLE MUEUNIERE
FISH CEVICHE

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