Vermilion Celebrates "bazaars Of Bombay , A Culinary & Literary Excursion" & "coconut Lagoon, Backwaters Of Kerala"

Vermilion celebrates two of India 's richest cuisines and its literature, with Salman Rushdie, son of Bombay and arguably - the world's most legendary living author. While Vermilion is known for its melding of Indian and Latin cuisines, a section of its menu has celebrated Indian cuisine with pure regional tones. Within this, Vermilion is delighted to introduce new Bombay & Kerala menus by three talented chefs, true to their origins, passions and craft. Inspired and led by founder Rohini Dey's travels, concept and commitment to bold flavors.

Vermilion NY celebrates Bombay 's cuisine with a tribute to its equally rich literature, with Salman Rushdie. The celebration peaks at "Vermilion celebrates Bombay - Cocktails & Conversation with Rushdie" open to the public on Nov 30th (5 - 7:30pm) where signed copies of his books will be available.

Snapshot of dishes from Kerala: Toddy shop squid "koonthal" roast; Chemmeen vada," shrimp patties; Alleppy boatmen's "manga mathi" sardine, in rich mango curry; Stuffed malabar pathiri - uniquely Mappila (Muslim) rice flour pancake with either meen pathiri (fish), irachi pathiri (chicken), or mattirachi (beef); Goat mutton "atterachi" roast with keralan parotta; deadly spicy Pork and Goat Pickle, and more.



Snapshot of dishes from Bombay: start with it's cocktails Cutting chai - assam tea, cardamom vodka, bailey's, Sol' kadhi - kokum jus, cilantro, vodka, Malibu coconut cream; move on to Bombay frankies, chicken, minted onions, fried eggs; Wada pao, 'tadka' potato sliders, tamarind chutney; Bhakri with duck 'thecha,' crisp wheat flattened bread; Corn khatkhate soup, Malvani quail, Beef gustaba, Hariyali chicken, in cilantro, mint curry, Tawa sabji, medley of farm fresh vegetables, Amba sasav, mango, mustard seeds, sauce in it's own juice.

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Coconut Lagoon, Backwaters of Kerala Fare

"Paradise on earth" by National Geographic, the essence of Kerala is epitomized in her legendary cuisine. Kerala - or the "land of coconuts" as the name denotes was responsible for attracting seafarers from lands afar since time immemorial to trade in its array of spices - since 3000 BC. Renown for its vast pristine coastline and fresh backwaters, amid paddy fields flanked by verdant hilly plantations, the cuisine of this southwestern state is distinct from the rest of India . Outrageous on the spice scale, unbelievable in flavors, and unique in its coastal fare (mussels, oyster, squid, sardines). Vermilion is delighted to celebrate the cuisine of Kerala, brought to you Chef Keerthi Cacatte and Chef Dominic Joseph.



Chef Keerthi Cacatte

Growing up in the Malabar Coast makes Keerthi adept in her usage of spices and ingredients from this northern region of Kerala, where the culinary influence of the Arabs and Mughals is evident. The cuisine of Kerala muslims alias 'Mappila Cuisine' is also well known for assertive blend of spices and rich ingredients. Seafood is the specialty of this cuisine and the flavors are bold and rustic. A graduate of India 's top hotel management institute (WelcomGroup) and the C.I.A, Hyde Park , Keerthi is passionate about cooking and excited to introduce her very own home food to Vermilion's kitchens.



Chef Dominic Joseph

Scion of the family who own the premier heritage boutique properties in south India , Dominic has grown up in the heart of southern Kerala. His distinct Keralan cuisine is steeped in Kochi cuisine prevalent in the backwaters and plantations of this pristine state and redolent of its Syrian - Christian community influence. Dominic is a graduate of CIA, Hyde Park . Coconut Lagoon, one of his family properties, i