A Spring Soirée with Musaafer

Spring! The season of hope, happiness and renewal, while welcomed world over, has a very special significance in India. India, the land of diversity, color and celebration comes alive with the rush of flowers, the scent of nectar, of fresh foliage and of crowds of people celebrating the end of winter. Multiple festivals mark its arrival like Holi, Baisakhi, Teej, Ugadi and Basant Panchami.

Musaafer, keeping true to its Indian traditions welcomed spring this year with a unique “Spring menu launch” at Blackwood farms with Chef Mayank Istwal and Pastry Chef Ruchit Harneja.

The party then moved on lakeside, with a beautiful picnic set up with low tables were they were served masterfully curated, Yellowtail Ceviche, a fresh rendering of the delicate fish the many textures of tomatoes and cucumber granita; followed by the Beef kacheela (Indian beef tartar found in the north western region). A live Saxaphone player added to the magic of this seating.

Finally guests moved to the formal “round table” dinner set up under the stars and string lights. Here, guests savored the next six delicious courses, spanning Jackfruit Biryani, Tamarind Chicken, the surprise Beef Taco and the stellar Paneer, with wine pairing, Musaafer proudly highlighting some beautiful Indian wines. The finishing touch was the delicious new spring dessert incorporating the most famous Indian after food digestive “The Paan” followed by the super creative and mouthwatering Petit Four, the little pot of the famous Indian sweet, Kalaakand. Highlighting the sensory experience, was traditional Indian music, played live, in the form of some of the oldest traditional Indian instruments, the sitar and the tabla. You could feel yourself transported, taking in the glory of the setting, the gourmet cuisine, the company of friends, old and new and all the joys of Musaafer’s labor of love.

The most thoughtful gesture of the evening was the give away of the holy basil plant,”The Tulsi” which holds special significance in Indian culture and boasts of significant medicinal prowess. Guests were encouraged to plant and enjoy the many benefits of Tulsi.

Photos Courtesy Musaafer Restaurant

Owner Shammi Malik, Chef Mayank and Mithu

Chef Mayank Istwal