Thursday, August 24, 2017

Garden party 4: Farm to table dinner

This is a continuation of the posts regarding the garden party after the harvest, centerpieces, and garden tour. I love to entertain during summer using produce from the garden.  Other than chicken, all the ingredients for the dinner came from the garden. Main focus of the dinner is garden fresh vegetables, but for a few carnivorous friends, I had to include chicken biryani.

Three different kinds of rice, chicken biryani, lemon rice and beetroot rice. I love the festive colors from the garden. Lemons and beets are opulent in the garden right now.

Six different chutneys and  pickles were served. Chutneys and pickles are quintessential to Andhra Indian cuisine. The long squash in the background of the following picture is Italian heirloom squash from the garden.

Vegetarian curries

The next post will be the finale to the meal: dessert buffet

For more memorable centerpieces, tablescapes, and recipes (including vegetarian, gluten free and vegan recipes),please check out my books, Entertaining From an Ethnic Indian Kitchen and Trader Joe's Simply Indian at my website


  1. can you please post the recipe to the beetroot rice?
    thanks for the lovely post,

  2. How I would have loved to be attending this buffet as I'm crazy for Indian food.

  3. Such a nice and colorful dishes you shared with garden party 4 farm to table dinner. So delicious food. Thanks for sharing it.
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  5. I dont know how you cut so much vegetable and prepare meticulously