Chef Vikas Khanna and his team in the Beard House kitchen
Pehla Swad > Spicy Chickpea Crisps with Pineapple–Mustard Seed Chutney
Seared Malvan Prawns with Green Chilies, Coconut, and Cilantro
Crispy, Farm-Raised Duck Breast with Tellicherry Peppercorns, Curry Leaves, Tamarind Pulp, Coconut Milk, and Bhutanese Red Rice
Cardamom-Spiced Lamb Shank with Caramelized Onions, White Rice, and Paratha
Coconut Rice Pudding with Brûléed Bananas, Dates, Rum Glaze, Candied Almonds, and Ginger Ice Cream
Dinner

Modern Michelin Indian

Vikas Khanna

Junoon, NYC

Master Sommelier/Director Of Wine Education Scott Carney
International Culinary Center/ NYC

At the Michelin-starred Junoon—dubbed an “Indian dining palace” by Adam Platt in his glowing New York magazine review—renowned chef Vikas Khanna oversees an elegant, modern menu that showcases India’s diverse culinary styles. Enjoy an unforgettable dining experience when Khanna, also the author of the much-lauded cookbook Flavors First, celebrates Holi, the spring festival of color.

Event photos taken by Geoff Mottram

MENU

  • Hors d’Oeuvre
    • Selected Traditional Indian Snacks > Samosas, Chaats, and Bhel
    • Champagne Taittinger La Française Brut NV
  • Dinner
    • Pehla Swad
    • Spicy Chickpea Crisps with Pineapple–Mustard Seed Chutney
    • Thandai > Blended Milk, Nut, and Spice Beverage
    • Seared Malvan Prawns with Green Chilies, Coconut, and Cilantro
    • Trimbach Cuvée Frédéric Emile Riesling 2005
    • Crispy, Farm-Raised Duck Breast with Tellicherry Peppercorns, Curry Leaves, Tamarind Pulp, Coconut Milk, and Bhutanese Red Rice
    • McKenzie-Mueller Vineyards and Winery Pinot Noir 2006
    • Cardamom-Spiced Lamb Shank with Caramelized Onions, White Rice, and Paratha
    • Domaine Florentin Saint Joseph Le Clos 2004
    • Egyptian Coconut Rice Pudding with Brûléed Bananas, Dates, Rum Glaze, Candied Almonds, and Ginger Ice Cream
    • Klein Constantia Vin de Constance 2006

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 03.08.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

March 2014

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Greenhouse Gallery Mon, 03.03.2014
 
Tuscan Gothic Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
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Greenhouse Gallery Mon, 03.03.2014
 
Enlightened Eaters Wed, 03.05.2014
 
Old vs. New School Seafood Wed, 03.05.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
 
Greenhouse Gallery Mon, 03.03.2014
 
Baja Meets New York Fri, 03.07.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
French Quarter Legend Sat, 03.08.2014
 
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Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Coastal Maine Respite Mon, 03.10.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Hudson Valley Majesty Tue, 03.11.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Danville, CA Wed, 03.12.2014
 
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Greenhouse Gallery Mon, 03.03.2014
 
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Savoring Sacramento Thu, 03.13.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
La Dolce Vita Luncheon Fri, 03.14.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
 
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Greenhouse Gallery Mon, 03.03.2014
 
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La Festa di San Giuseppe Tue, 03.18.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Beard on Books Wed, 03.19.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Memphis Thu, 03.20.2014
 
The Belle Époque Thu, 03.20.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
The Charm of the Farm Fri, 03.21.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Craving Carolina Sat, 03.22.2014
 
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Greenhouse Gallery Mon, 03.03.2014
 
 
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Virginia Luxury Escape Mon, 03.24.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Cambridge Hot Spot Tue, 03.25.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
 
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Hops and Vines Sat, 03.29.2014
 
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Greenhouse Gallery Mon, 03.03.2014
 
 
Greenhouse Gallery Mon, 03.03.2014
 
Dinner with Daniel Mon, 03.31.2014
 
 
 
 
 
 
JBF Kitchen Cam