Farmboy and I hosted our dinner club with this menu one snowy January evening. The flavors were meant to heat up a cold winter night and feature some new spices that I had never cooked with before. We served the appetizer with Indian beer and featured a nice mix of Indian/World music. The inexpensive glass hanging candle votive added a nice ambiance to our dinner as the evening went on.

Seekh Kebabs with Herb Yogurt Dip

Beet Curry Soup with Feta and Cumin Crackers

Spicy Chicken Coconut Curry

Mughlai Chicken

Basmati Rice with Indian Spices and Traditional Raita

Mango with Ginger Mint Syrup

The kebabs were delicious as was the beet curry soup. I couldn’t decide on the main course so I prepared two separate chicken dishes for us to try. I thought the Spicy Coconut Chicken Curry would win for heat but it wasn’t as spicy as I had expected. The Chicken Mughlai was scrumptious… very complex flavors! I’ve made it couple of times since the dinner. The Basmati Rice and Raita I have continued to make as well.

Dinner clubs are a great way to try new dishes and cook with spices you normally wouldn’t- not to mention creating lasting friendships. Many of the spices for these dishes I did not have in my kitchen so it is a bit of an investment in that regard, but they are great to have on hand. I encourage you to get out of your culinary comfort zone and try cooking with new spices, new flavors and new friends!