Red Sauce Hospitality will host a pop-up celebration of food and culture, featuring authentic specialities from Nepal, Philippines and Pakistan.
The series will take place at Stone Nullah Tavern, beginning with a four-course family-style meal of Nepalese delights from 9-11 January. Guests can find northern Nepalese pastries like Chicken Syafale, and traditional Newari Honacha Ko Famous Bara Ra Jhol, a lentil pancake with minced buffalo, egg and bone broth before the main event arrives — Khasi Ko Ledo Bedo – tender lamb with gravy, nutrela soya chunks, chickpeas and pink paneer gravy, served with cumin rice. A reduced milk curd dessert with sweet saffron and sprinkled nuts will complete the meal.
From 16-18 January, Red Sauce Hospitality’s Filipino community will be serving a seven-dish feast. As well as coveted Pork Belly Lechon stuffed with sinigang, hearty dishes like 24-hour cooked Bone Marrow Nilaga and Wagyu Beef Tapa with beetroot pickled radish and quail egg will be served.
From 23–25 January, a Pakistani menu will serve up exceptional flavors in dishes like minced beef Chapli Kebab with tomato and coriander chutney and vegetarian Samosa Chaat, both appetizers. Main dishes will arrive in the form of Chicken Karahi made with homemade masala, and Spiced Lentils with boiled egg. Vibrant sides like Homemade Pickled Veg and Sauteed Okra complement the spicy selection, before guests end the evening with a dessert of Isa — Ghulab Jamun (a traditional sweet made with reduced milk), homemade vanilla ice cream, fragrant cardamom, coconut and pistachio.