Join us on Wednesday, April 23. 2025 @ 7 pm at Mintza (Kerala) Restaurant

Presented by Colleen Taylor Sen

Mintza Restaurant, 2245 West Devon Avenue | Chicago, IL 60659
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Wednesday, April 23, 2025 at 6 PM Central Time

This series of dinners curated specially for members of the Culinary Historians of Chicago and Rogers Park West Ridge Historical Society features the cuisines of different regions of India.

At the first dinner we enjoyed the delicious cuisine of Hyderabad. This time we’ll savor the cuisine of Kerala, a small state on the southwest corner of India famous for its beautiful scenery, diverse communities, and delicious cuisine, prepared with aromatic spices (but not hot!) and coconut in various forms.

It’s known for its unique breads, especially appams — delicate crepes made from a rice and coconut milk batter.

The multi-course dinner will include:

Appams
Crepes that are made from ground, fermented rice and coconut batter.

Rasam
Lentil soup

Thoren
Dry vegetable curry made from chopped vegetables, coconut, mustard seed and curry leaves

Avial
Simple vegetable curry made from a blend of fresh vegetables, coconut, and yogurt.

Duck Curry
Duck spiced with peppers in a coconut milk gravy

Kerala Chicken Biryani
Chicken marinated in spices, shallow fried and cooked in masala

Pachadi
A tangy yogurt condiment with cucumber, curd, coconut and spices

Payasam
A sweet rice pudding.

The owner will be on hand to explain the food.

This menu is not vegetarian, and no alcohol is allowed on the premises.

Beverages and any additional menu items are a la carte and paid directly by you to the restaurant.

The collaborative series is organized by Culinary Historians of Chicago and Historical Society member Colleen Taylor Sen, the author of Curry: A Global History; Feasts and Fasts: A History of Food in India, Pakoras, Paneer, Pappadums: A Guide to Indian Restaurant Menus, and many other books and articles on Indian cuisine.

Menu is $35 for Culinary Historians of Chicago members, and $40 for non-members (tax and tip included, but no beverages)

Reservations will not be refunded, though they can be transferred, please inform us of who will take your place.

Seating is limited with a waitlist maintained.

Reserve by sending an email to CulinaryHistorians@gmail.com, who will advise payment instructions.

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Wednesday, April 23, 2025
6 PM Central Time
If you have any questions, please e-mail: Culinary.Historians@gmail.com