WINE CELLAR CLUB

BASANTI INDIAN CUISINE

FRIDAY, JUNE 19, 2026

Seven Course Wine Tasting Dinner

An Evening of Indian Culinary Elegance & Curated Wine Pairings

AMUSE BOUSCHE

PANI PURI
Crisp puris filled with spicy potatoes, chickpeas, and tangy mint-tamarind water

SECOND COURSE

TOMATO SOUP
Velvety tomato soup finished with a gentle hint of mild spices

THIRD COURSE

SAMOSA 
Golden pastry filled with spiced potatoes and green peas

FOURTH COURSE

HIMALAYAN MOMO
 Steamed potstickers filled with seasoned chicken and aromatic spices

FIFTH COURSE

TANDOORI SHRIMP
                      Succulent jumbo shrimp marinated in ginger, garlic, yogurt, house spices, and fire-roasted

OR

 CHICKEN HARIYALI KEBAB

Tender chicken marinated in fresh cilantro, mint, green chilies, yogurt, ginger, garlic, and aromatic spices

SIXTH COURSE

BRAISED LAMB SHANK
Slow-braised lamb shank simmered in a rich aromatic curry with caramelized onions, ginger, garlic, tomatoes, and warming Indian spices

 OR

MUGHLAI CHICKEN

Tender chicken leg simmered in a luxurious creamy sauce of cashews, onions, ginger, garlic, aromatic spices, and a touch of saffron, inspired by the rich royal kitchens of Mughal India

Accompanied by Basamati Rice & Garlic Naan

SEVENTH COURSE

KULFI FALOODA

House-made pistachio kulfi with delicate vermicelli and sweet basil seeds

RECOMMENDED WINE LIST

WHITES:

CHAMPAGNE

WHITE BURGUNDY

SANCERRE

REDS:

RIOJA

RED BURGUNDY

OREGON PINOT NOIR