Vegetarian Indian-Chinese Seasonal Feast: Tangra Spring
Thursday, May 22, 2014 from 7:30 PM to 10:30 PM (EDT)
San Francisco, California
London, United Kingdom
Tangra Spring, brought to you by Diana Kuan & Chitra Agrawal, is a vegetarian, seasonal Indian-Chinese pop-up feast, this time taking place at Court Tree Collective. We're presenting a multi-course meal served family-style that highlights spring flavors from locally grown vegetables and fruits sourced from Good Eggs.
Dinner will be served at 7:30PM, but doors will open at 7:15pm so you can come and hang out in the gallery space beforehand.
Ticket price includes: A spectacular multi-course & communal Indian-Chinese dinner, drinks (beer from a local brewery & farm fresh apple cider) & gratuity.
Tangra is an Indo-Chinese pop up celebrating fresh ingredients grown locally. It was founded by Chitra Agrawal (the Indian half) of The ABCD's of Cooking & Brooklyn Delhi and Diana Kuan (the Chinese half) of Appetite of China & Plate and Pencil. The food pays tribute to Tangra, a Calcutta neighborhood that is home to generations of Hakka Chinese and a cuisine that is a perfect mix of Chinese food traditions and Indian ingredients.
About Good Eggs
Good Eggs brings local groceries right to you. Order online from the best local farmers & foodmakers, and your groceries are picked and prepped to order.
About Court Tree Collective
Court Tree Collective is a group of artists with a shared aim of bringing art and cultural events to the Carroll Gardens neighborhood of Brooklyn. Unique events include gallery programs and workshops, art classes and cooking demonstrations.
When & Where
The ABCD's of Cooking/Appetite For China
Chitra is the co-owner of Brooklyn Delhi, where she produces handmade achaars using local ingredients. Chitra is working on her first cookbook on South Indian recipes from Bangalore for Ten Speed/Random House due out March 2016. In 2009, she created The ABCD's of Cooking and since then has been blogging about, teaching and hosting dining events that feature Indian recipes with a slant on seasonal ingredients.
Diana Kuan is a food writer and cooking teacher in Brooklyn. She is the owner of Plate and Pencil and author of AppetiteforChina.com, a website devoted to traditional and creative Asian cooking. When she's not at her desk or in the kitchen, Diana is galavanting around town in search of amazing noodles, cocktails, doughnuts, or new ingredients to play around with. She has also written for Time Out New York, Food & Wine, and The Boston Globe. Her first cookbook,The Chinese Takeout Cookbook, was published in 2012.