November 1, 7:00 P.M. Dinner: Diwali Celebration Featuring Chefs From Indienne, Semma, and Crown Shy
November 01, 2024 07:00 PM
Gather for a Spectacular Feast Designed by Chefs Sujan Sakar, Vijay Kumar, and Jassimran Singh
25 11th Ave, New York, NY 10011, USA
We're bringing together three of the culinary world's brightest stars for a feast celebrating India's most beloved holiday—Diwali, the festival of lights. Michelin-starred and James Beard Award–recognized chefs Sujan Sarkar (Indienne), Vijay Kumar (Semma), and Jassimran Singh (Crown Shy) will be collaborating on an exclusive multi-course menu that reflects the rich gastronomic traditions of India and the joyful spirit of Diwali. Join us for an evening of exceptional cuisine, warm community, and festive celebration.
Wine pairings will be designed by Tia Polite, head sommelier at Chicago’s celebrated Indienne. Polite has become known for her innovative approach to wine curation and her dedication to sustainability and cultural appreciation through viticulture.
Dining Table $225 | Internal Chef Counter: $250 | External Chef Counter $175
MENU
Hors d’oeuvres
Pani Puri > Buckwheat Tart, Passionfruit Water, and Green Mango
Vegetarian
Medu Vada > Savory Lentil Donut with Coconut Chutney
Vegan and gluten-free
Tuna with Pineapple and Garlic Chutney
Contains alliums
DINNER
Yogurt Chat> Crispy Potato, Strawberry, Tamarind, and Mint
Vegetarian; contains dairy
Domaine Rondeau Cerdon de Bugey NV
Attu Kari Sukka > Lamb with Black Cardamom, Tellicherry Peppers, and Mace
Gluten-free and dairy-free
Honeynut Squash with Goat Cheese and Black Truffle
Vegetarian; contains dairy and nuts
Domaine Vigneau-Chevreau Vouvray Cuvee Clos de Vaux Demi-Sec 2022
Butter Chicken> Tandoori Chicken with Tomato and Butter
Contains dairy
Sea Bass Paturi with Poppyseed, Mustard, Coconut, Green Chile, and Cilantro
Contains dairy and nuts
Dindigul Biryani> Goat, Seeraga Samba Rice, Garam Masala, and Mint with Raita and Salna
Gluten free; contains dairy
Daal Makhni> Black Lentils, Red Kidney Beans, Ginger, Garlic, and Butter
Vegetarian; contains alliums and dairy
Laccha Paratha> Whole Wheat Tandoori Bread
Contains dairy and wheat
Girolamo Russo 'a Rina Etna Rosso 2023
Casatta> Vanilla, Strawberry, Pistachio and Saffron Layered Semifreddo Cake
Contains dairy and nuts
Besan Barfi Opera > Layered Chickpea Fudge, Chocolate and Pistachio
Contains dairy and nuts
Misti Doi Tart > Sweet Yogurt and Jaggery Caramel
Contains dairy, nuts, and wheat
Elaneer Payasam >Tender Coconut, Coconut Milk, Cashew, Raisins, and Ghee
Contains dairy and nuts
Wine generously donated by Fine Vines, Corso Selections, and Good Earth Wines
About Sujan Sarkar:
Sujan Sarkar represents the vanguard of contemporary Indian chefs in America, drawing on his globetrotting career cooking in renowned kitchens from London to Dubai to reimagine the future of Indian cuisine. He is the chef behind celebrated modern Indian restaurant brands BAAR BAAR (New York, Los Angeles), the one-Michelin-starred Indienne (Chicago), and Indian chai/pastry shop Swadesi (Chicago). He has also conceptualized and developed several other restaurants over the course of his decades-long career, including Sifr (Chicago), Rooh (San Francisco, Palo Alto, California), Feringhee (Chandler, Arizona), and Gulaabo (New York) in the U.S., as well as Trèsind (Dubai) and India’s first artisanal cocktail bar, Ek Bar (New Delhi). His latest restaurant, Tiya, puts a California spin on Indian cuisine and is located in San Francisco’s Marina District. Sarkar was voted Times of India’s Chef of the Year (2016) and was a nominee for a James Beard Award in the Best Chef: Great Lakes category (2024). He was also named on CS Magazine’s 2024 Power List. He has cooked for the James Beard Foundation, Cannes Lions Festival, among other prestigious organizations around the world.
About Vijay Kumar:
Vijay grew up on his family’s farm in a small town near Madurai, located in the Southern part of India. The eldest of three children, Vijay helped his mother and grandmother in farming and cooking. It was this childhood upbringing where his passion for fresh ingredients and cooking arose.
Vijay graduated in Hotel Management and Catering Technology in India. Upon his graduation, he trained in Oberoi Hotels and later worked in Taj Hotels in India as a kitchen supervisor. His quest for travel led him to work on Cruise Ships for several years where he perfected his style of food art and presentation with unique knife skills and the use of fresh fruits, vegetables, and flowers.
When Vijay came to the United States, he was a member of the chef’s staff that opened the very popular Dosa on Fillmore. After two of years working his way up, he was named the lead chef of Dosa on Fillmore kitchen until his departure in 2014 to join Rasa.
IN 2014 Vijay was hired to open Rasa in Burlingame as a Chef De Cuisine, where he led an award-winning staff of exemplary young chefs. With Vijay’s leadership and creativity, Rasa received many accolades and recognition, including a Michelin star for four consecutive years (2016- 2019.)
In 2021 Vijay packed up from San Francisco to travel cross country to New York City and work with restaurateurs Roni Mazumdar and Chef Chintan Pandya whose Unapologetic Foods group is known for presenting Indian food honestly and authentically. In October of that year the trio opened Semma, serving heritage Southern Indian cuisine inspired by Chef Vijay’s upbringing. To date Semma has received critical acclaim including being named a Top Ten New Restaurant of the Year by Bon Appetit, one of the Top 50 Restaurants of the Year by the New York Times, and a Michelin star making it the only Indian restaurant in the United States with this honor.
About Jassimran Singh:
Jassimran Singh was born in New Delhi, India. In 2006, he moved to Melbourne, Australia where he studied culinary arts at Holmes College. After graduating, Jassimran spent time in the kitchens at Maze by Gordon Ramsay and No. 8 by John Lawson at Crown. In 2014, Jassimran moved to New York where he was hired as sous chef at The NoMad working under then executive chef James Kent. In 2018, Kent tapped Jassimran to lead the kitchen at Crown Shy as chef de cuisine. Subsequently, Jassimran oversaw the kitchens at both Crown Shy and Saga as the culinary director of the restaurants at 70 Pine before being elevated to the role of chef partner at Crown Shy.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.