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Add some kick to it at Tamarind Bay
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On the fourth Tuesday of each month, starting January 27th, come discover what makes Indian fare so unique. Chef Wali Ahmad will prepare an exquisite four-course menu featuring a special spice and explain how that spice can alter or enhance the taste of any dish. Be prepared to be dazzled as the restaurant’s on-site wine expert pairs each course with various, complimentary wines. And to keep your titillating notes on each spice, Chef Ahmad will send each guest home with a specially designed spice box and recipe card.January
Fenugreek
February
Carom Seeds
March
Cinnamon
April
Fennel
May
Cumin
June
Black Pepper
July
Green Cardamom
August
Javitri (Mace)
September
Onion Seeds
October
Shahi Jeera (Black Cumin Seeds)
November
Bay Leaves
December
Rose Petal
For more info: Tamarind Bay Coastal Indian Kitchen, 1665 Beacon Street, Brookline, MA. For reservations, call (617) 277-1752. $25 per person (tax and gratuity not included). Starts at 5:30 p.m.
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