Tour de Yum

After a week of eating just about anything we could scavenge, we ending up doing pretty well for ourselves in DC. Our first nite there, my mother-in-law cooked soba noodles with tofu and moong sprouts. Nite two: dinner out at Yuan Fu. And as the grand finale, we scored an invite to Hari Kirtan and Elizabeth’s Adams Morgan pad for a feast straight out of Yamuna Devi’s cookbook.

Three bean dal soup started off the meal, which consisted of saffron rice, sweet and sour eggplant and pepper sabji (with paneer!) and gauranga potatos (which may not actually be in Yamuna’s cookbook). We were pretty satisfied until dessert was brought out. It was then and only then that we realized that a great meal could, in fact, be greater. Shrikand made with Sabjimata Saffron Cardamom Peach Jam (I kid you not). Oh, and I forgot to mention that they also served Sabjimata Asparagus Pickle. There guys really know how to flatter a guest!

I took the pictures with Elizabeth’s camera and she emailed them to me. Unfortunately, some of the files were corrupt. Maybe these were the pictures with Elizabeth in them, because I didn’t get any pictures in my inbox with her smiling face. And because she was so darn nice to us, I won’t make any vampire jokes. They probably wouldn’t be very funny anyway.

Madhava Pandit (aka “my husband”) and me (aka “Sabjimata”) eagerly awaiting the ingestion of our 3 bean dal.  Notice the asparagus pickle in between us.


Le Entree: Saffron Basmati Rice (with almonds and raisins), Gauranga Potatoes and Sweet and Sour Eggplant, Bell Pepper and Paneer Sabji


Hari Kirtan and his creations.


The best part of the Saffron Cardamom Peach Shrikand was that it was served in the same Pyrex bowls my mom used to make chocolate pudding in. Ahhh, the memories.
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